Sides

1. Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
2. Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.

1. Preheat oven to 400.
2. In a large bowl, toss shredded chicken with the buffalo sauce until combined.
3. Lay wrappers flat on a dry surface. In one corner of the wrapper, put 2 tbsp of the spicy shredded chicken. Place about 1 tbsp cheese on top.
4. To fold: pull bottom corner over the filling until it’s completely covered and tip of corner points to the center of the wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Lightly moisten the top corner with a little water. Roll towards the top corner until you have a tidy little bundle of yum.
5. Place a wire rack on a cookie sheet and put the rolls onto the rack. This helps the heat circulate better which means better browning/crispiness on all sides of rolls.
6. Bake for 15 minutes or until golden brown all over.

Peanut/Jalapeno Slaw with Lime Aioli

• 1 bag of your favourite slaw (or 4 cups shredded cabbage)
• 1 cup roasted, unsalted peanuts 
• 2-3 large jalapenos, diced
• 1 large egg yolk, room temperature
• 1/2 tbsp dijon mustard[br]Zest from 1 lime
• Juice of half a lime
• 1 clove of garlic, minced very fine or pressed
• kosher salt
• 3/4 - 1 cup favourite olive oil

1. Add the slaw, peanuts and jalapenos together. 
2. In a large metal bowl, add the yolk, dijon, lime zest/juice, garlic and a small pinch of salt. Whisk until combined. Starting with just a drop at a time, add the oil, whisking constantly as you do. Start slowly adding a stream, whisking constantly, until it starts to thicken. Taste for seasoning, add more salt if needed. 
3. Mine didn’t thicken as much as I would have liked (I assume because I got tired halfway through and started slowing down…pathetic), but it was still just fine as is.
4. Toss the slaw with the aioli. Serve as is, or refridgerate for a few hours. Note: coleslaw tastes better the next day.

Instructions

1. Cut the cabbage into quarters, and then cut each quarter in half lengthwise and cut out the core. Lay each cabbage segment flat, then quarter into sections about 1 inch wide by 6 inches long. If some of the leaves are too wide, cut them to approximate proportions. In a large bowl, toss the cabbage with the salt and set aside to brine for 1 hour and 15 minutes. Rinse off the salt in a bowl of cold water and let the cabbage leaves drain in a colander for 20 minutes.
2. To make the seasoning paste, in a mini food processor fitted with a metal blade, purée the shrimp, porridge, anchovy sauce, stock, garlic, ginger, and sugar. Transfer the mixture to a bowl and add 1/4 cup of the chile pepper flakes and mix by hand. Let the seasoning paste sit for 15 minutes to let the flavors combine.
3. In a large bowl, toss the cabbage, onion, green onions, and chives with the remaining chile pepper flakes until the chile pepper flakes lightly coat the vegetables. Add the seasoning paste and oysters and mix until evenly distributed. Pack tightly into a 2-quart container, cover, and set aside for up to 2 days at room temperature. Then move the container to a refrigerator. You can also eat the kimchi immediately, but I prefer the slightly aged, fermented taste. As it ferments, cabbage will expand, so be sure to place the jar on a plate or in a bowl to catch the overflow.

Notes

Sweet Rice Flour Porridge from 'The Kimchi Cookbook'[br]Ingredients[br]serves makes 1 cup, active time 5 minutes, total time 20 minutes[br]• 1 cup water, divided[br]• 2 tablespoons sweet rice flour[br]Procedures[br]1. Prepare an ice bath. In a small saucepan, bring 3/4 cups of water to a boil. Meanwhile, dissolve the sweet rice flour in the remaining 1/4 cup of cold water. Whisk the flour mixture into the boiling water and stir for 15 to 30 seconds until the mixture thickens and resembles white school glue. Remove from heat, set in ice bath to cool and allow to come to room temperature, stirring, 5 to 10 minutes. If making ahead, transfer the mixture to a container and refrigerate until needed. Sweet rice-flour porridge will keep for up to 3 days, refrigerated.