Kale Sesame chips with Shimchimi Togarachi

Sometimes in life… I write dodgy javascript, python software and muckaround with electronics hacking.

 

 

 

 

 

 

 

 

Sometimes in life. I cook.

 

 

And sometimes, when I have my nerd vest on, I think about all the homegrown goodness in my local hood.  So, like a multitasking banshee yesterday I made a batch of home made ricotta with a little basil and chilli added, wrote some shitty javascript for a small web based app I’m building, Made some Kale / Sesame chips that came from a mate’s garden and went to both my local makerspace and hackerspace’s in Adelaide  (These spaces are sort of like community based Country Womens Associations for nerds) and wrote a hardware specification for some USB hardware I’ve been hacking about with.

 

So, herewith, here’s a Kale and sesame oil crisp recipe that’s quick, easy and freaking delicious.

Homemade Shimchiu Togarachi spice mix recipe:

This is a homemade, bastardised version of a brilliant spicemix a mate gave me with NO sodium! hurrah,

Ingredients:

  • 5 tbspns ground, dried mandarin skin
  • 2 tbspns ground, dried grapefruit skin
  • 8 tbspns lightly ground szechuan pepper
  • 3 tbspns toasted golden sesame seeds
  • 4 tspns dried chilli flakes
  • 3 tbspns Ground Ginger

Method:

  • Grind using a spice grinder or a good ole mortar and pestle.
  • Store in small airtight jars.

Kale, Sesame chip recipe:

Ingredients:

  • 250 gms FRESH homegrown green and purple kale, washed and roughly cut into large slices
  • Sesame oil
  • Mustard seed oil (I use the maggie beer oil)
  • Sesame seeds
  • Your spice mix

Method:

  • heat our oven’s grill to medium and leave the oven door open
  • Lay baking paper onto a baking tray
  • Cut the kale and coat in sesame and mustard oil on both sides,  spinkle with the spice mix and sesame seeds and baker keeping a close watch for 5 minutes till crispy