Kimchi and Scotch Beef Mac and Cheese Recipe
This warming belter of a recipe was made in conjunction with Chef Julie Lin, using Trodden Black Kimchi and the most delicious pulled shin of Scotch Beef PGI for a Mac and Cheese with an amazing...
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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
- 500g macaroni pasta
- 300ml whole milk
- 250g mozzarella cheese
- 250g cheddar cheese
- 100g parmesan cheese
- 100ml cream
- 4 cloves of garlic
- 2 1/2 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
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