Leftovers are arguably the best part of any Christmas dinner, but what's to be done when you've already made the turkey curry, endless sandwiches, countless vol-au-vents and still find your fridge full of festive fare?
Why not take inspiration from Glasgow chef Julie Lin and transform the last of your cheese boards and roasts into a rich, comforting pasta dish.
No stranger to big bold flavours at her Southside Kopitiam and newly opened restaurant GaGa in the West End, Julie has now teamed up with Make It Scotch to share her recipe for 'Trodden Black Kimchi Mac and Cheese'.
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She said: “At Christmas time, I’m a big fan of hearty and warming comfort food that brings together incredible ingredients that are simple to prepare – meaning that you’re not tied to the kitchen all day.
“Balancing the rich cheese and slow-cooked Scotch Beef with gochujang and kimchi brings a whole new way to enjoy mac and cheese – it’s a real winner in my family and I hope for anyone that tries it too!”
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The recipe is part of a series of festive hacks, tips and red meat inspiration created for Make It Scotch’s ‘Make it a Christmas with Cred’ campaign and hopes to inspire people to turn their leftovers into a brand-new dish to mix things up between Christmas and Hogmanay.
Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland said: “This year Scottish farmers, along with the whole red meat supply chain, are working even harder than usual to ensure that supply meets demand, so we’re encouraging the nation to support their efforts by choosing quality-assured ingredients like Scotch Beef this festive season.
“By adding a twist to much-loved mac and cheese using Scotch Beef and the traditional Korean delicacy of kimchi, we are positive this recipe will give 10’s across the cheeseboards."
Julie Lin’s Trodden Black Kimchi and Pulled Shin of Scotch Beef PGI Mac and Cheese
Serves – 4-6
Preparation time – 3 hours
Cooking time – 2 hours
Ingredients
500g shin of Scotch Beef
700ml hot beef stock
3 tbsp gochujang paste
1 tbsp mustard
Thumb of ginger peeled and sliced roughly
cloves of garlic
2 tbsp salt
Trodden Black Kimchi Mac and Cheese
500g macaroni pasta
300ml whole milk
250g mozzarella cheese
250g cheddar cheese
100g parmesan cheese
100ml cream
4 cloves of garlic
2.5 tbsp gochujang (or less if you would prefer it to be less spicy)
1 tbsp Dijon mustard
2 tbsp plain flour
4 tbsp Trodden Black Kimchi
50g butter
3 tbsp vegetable oil
Chives for garnish (optional)
Salt and Pepper to Season
Method
For the Gochujang Pulled Shin of Scotch Beef:
1. Preheat the oven to 140 Degrees C
2. Get a cast iron dutch oven or an ovenproof pot with a lid, add a small glug of oil to the pot and allow to come up to a medium heat
3. Add the shin of beef, sear until golden brown, season liberally with salt and pepper
4. Turn all of the pieces so everything is seared
5. Have the beef stock ready in a jug, add all of the ingredients into the jug and mix well, allowing the gochujang paste to melt a little bit in the hot stock
6. Pour everything over the beef
7. Put the pot in the oven with the lid on for two hours
8. After two hours have passed the meat will need to be pulled apart and soak in the juices, do this and then put the pot back in the oven for a further 1.5 hours
9. Check if it needs additional seasoning before adding to your mac and cheese and serving it
For the Trodden Black Kimchi Mac and Cheese:
1. Begin by boiling the pasta in well salted water. Boil for two minutes less than the instructions on the packet
2. Put a non-stick pan on a medium low heat on the hob. Add the butter and vegetable oil and allow them to melt together. Allow the butter to brown a little to add nuttiness.
3. Add the flour and gently whisk it together in the butter and oil. Cook the mixture out for at least 2-3 minutes until the flour has made a roux.
4. Add about 1/3 of the milk and continually whisk the roux paste into it. Once completely combined, add the other 2/3 of the milk and continue stirring
5. Add all of the cheese, the Dijon mustard and whisk into the milk. Continue mixing this on a medium low heat until the sauce thickens and all of the cheese is fully melted. Once melted, add the cream and mix through for richness
6. Season everything with salt and pepper to your taste.
7. Add the kimchi to the sauce
8. Add all of the cooked macaroni to the kimchi-cheese sauce and stir.
9. Add the pulled gochujang beef on top of each portion and enjoy piping hot!
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