Episode 6: The Risk Factor

In this episode, artist Leo Burtin joins us in discussing isolation, privilege, and beyond the pandemic. Our featured recipes are preserved cherries, and hotpot.

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If you would like to access a transcript of this episode, you can download it here:

Fenton's Feast Episode 6 Transcript

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Kimchi Hotpot

INGREDIENTS

Stock

500G kimchi (cut up to bite-size pieces)

1 tbsp gochujang (Korean chilli paste)

1/2 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp miso

4 cups stock (chicken, fish, or seaweed)

Ingredients (suggestions only, you can basically put anything in0

Tofu (Japanese style or puffs)

Enoki mushooms

Shimeji mushrooms

Thinly sliced pork or beef

White fish cut into 3cm pieces

Wantons

Fish ball/fish tofu

Hakusai/Chinese cabbage

Choy Sum/Asian greens

Prawns

Baby corn

Pre-boiled quail eggs/chicken eggs

Rice noodles

Udon

Ramen

Seasonings/garnish

Finely chopped spring onions

Chilli oil

Fresh chilli

Soy sauce

Sesame paste

Sesame oil

METHOD

1. Heat the oil in a large pot

2. Fry off the gochujang paste, then add the kimchi and cook until juices have evaporated

3. Add the stock and bring to the boil

4. Lower heat and add the soy sauce and miso paste

5. Gently bring back up to the boil and begin to add your ingredients a bit at a time. When you are adding meat and fish, be sure to bring the stock up to the boil before you eat them. Traditionally you will start with your lighter foods - fish balls, tofu, fish etc, then move onto your meat, mushrooms and dumplings, and finish with leafy greens and noodles.

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Leo is an artist, writer and creative producer. Since 2012, he has been developing pieces which gently, poetically and playfully disrupt the overtly familiar act of sharing food. As a writer, he has contributed to publications such as The Guardian and the Sick of the Fringe. He is co-Artistic Director of Making Room: a producing agency which has worked in collaboration with HOME, BAC, Chisenhale Dance Space among others. Leo is currently a postgraduate researcher at the University of Leeds, investigating the intersection of performance and food studies.