I had the immense pleasure of meeting Brigadier Brian Parritt CBE recently when he gave a fascinating talk on his personal experiences as a young gunner officer during the Korean war. Laced with humanity and humour his tales of the realities of conflict were a sobering reminder of the price of war. The book itself is a magnificent achievement, combining gripping personal tales, strategic analyses and exposes of military errors and a great and unexpected revelation of his consequent life involvement in the complexities and nuances of military intelligence.
Watch an interview with Brig. Parritt on the Korean War and his book here .
Rightly lauded by reviewers, it is available to buy here ( 20% off)
The author as a young man. Remarkably ,as Brig Parritt asked me to say, he has barely aged at all.
Also by Brig. Parritt ,available to buy here for Kindle.
A great man .
Recently I had the pleasure of learning how to cook a couple of simple dishes from an eminent Korean chef Ba-Oo (바우) at the West End based School of Wok.
We made seafood pancakes (Haemul Pa Jun/해물파전) and Korean barbequed beef ( Bulgogi/불고기 ).
The lesson ended in true “Ready Steady Cook” ( Ready Steady Hanguk perhaps?)style with a cook-off , which I’m delighted to say saw a victory for our team of budding 요리사.
Inspired by this I decided to attempt to combine my twin loves of baking and Korea. After a few false starts I eventually settled on a kimbap/김밥 inspired bread roll. Kimbap is a traditional Korean snack made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.
ingredients: 500g strong white flour, 10g salt, 10g fresh yeast ( or packet dried yeast) , 325g water, 4 sheets dried seaweed sheets, soju, sesame seeds, poppy seeds.
So these are relatively straight forward to make and combine a crusty bread roll with seaweed, sesame seeds and soju. The way they are shaped ensure that the gim seaweed is spread throughout the roll .Great as a savoury snack and they go particularly well with seafood or kimchi , or even fishfingers!