DUCK BROTH WITH TOFU
From the pantry: Chefs Warehouse Canteen duck broth 1 litre
Sepial’s Kitchen bibimbap sauce 300 ml Tjing Tjing sansho chilli oil 250 ml
Place the duck broth in a saucepan and simmer with 1 t freshly grated ginger. Poach 350 g firm tofu, broken into chunks, in the broth for 5 minutes. Serve in a bowl topped with blanched cabbage leaves, 1 t sansho chilli oil and 2 T bibimbap sauce. Serves 2
WINE: Woolworths Diemersdal Chardonnay 2019 or until cooked through and the sauce is sticky. Mix 600 g cooked jasmine rice with 3 heaped T kimchi. Serve on a large platter topped with the sliced pork and the mayo on the side. Serves 6
WINE: Woolworths Marras
Grenache 2019