Joel’s Smoked Mackerel Kim Chi

Recipe by Joel Loughead, photo by Gayle Hurmuses

A Canadian fusion Kim Chi, very non-traditional, inspired by the availability of ingredients in Joel’s kitchen one night.

“My kimchi recipe was dead simple. i accidentally realized i had the ingredients on hand so i just threw it together.

i used smoked mackerel because i had part of one laying around! from what i understand, traditional korean kimchi often uses all sorts of seafood–dried shrimp, anchovies, i’ve even heard raw oysters! i thought smoked mackerel would work, and behold, it did. you can pick it up at any decent grocer. check the seafood section.”

Philly, who did one of our other Kim Chi recipes says of Joel’s version:

“Smokey and delicious; a deep complex flavour. Over rice, it would be a meal”. 

Pear Chutney

Pear Chutney
Pear Chutney

This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.

It looks lovely in the jar and makes a great gift.

However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting.  The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.

Perfect Pickles

PicklesCrpArticle, recipe, and photographs by Gayle Hurmuses

What makes a pickle perfect?

Whether your favourites are sour or sweet, tangy or salty, you want them to have a certain snap when bitten into.  We have a full list of crisp pickle tips to read and follow here.

Given that there are few things more disappointing than trying to bite into a pickle only to have it dissolve in your teeth, it’s worth taking the very few minutes to properly prepare for perfect plump and succulent satisfying pickles that snap.

In addition to these tips, make sure that all your ingredients are at the same hot temperature when you assemble the jars. Your boiling water bath should be properly hot, already at a rolling boil when you drop the jars into it and the jar contents should also be as hot as possible.

This is a cold pack recipe, so make sure that the brine solution is boiling at the ready to be added after the jars have been filled, and immediately before capping them.

Green Tomato Pickle Relish

Green Tomato Pickle Relish is a delicious condiment and a great use for green tomatoes of any kind.  Tomatoes can be diced for a fine relish, or cut in chunks or sliced to make a tomato pickle.   I like both and I usually make a batch of each. Spice level can be adjusted by the use of hot peppers, or none.This is a wonderfully easy and delicious recipe.   Perfect for new cooks who might be wary of the home canning process (easy instructions here)or for those more experienced and looking to use up some of the tomatoes that remain green into our Canadian autumn.