Kimchi toasties and ‘nuns’ farts’: Delicious French-ish recipes from Rachel Khoo

Rachel Khoo, a renowned chef and television personality known for her appearances on The Great Australian Bake Off, has shared two whimsical yet delicious recipes inspired by her early life in Paris. These dishes, Kimchi Madame and Nuns' Farts, are featured in her memoir, The Smallest Restaurant in Paris, which recounts her journey from a cramped Parisian apartment to international culinary stardom. The recipes reflect both her personal history and her creative approach to blending global flavors with traditional French techniques. Khoo moved to Paris in her early twenties, living in a small flat equipped with only a two-ring cooker. It was during this time that she developed a deep appreciation for French cuisine while also drawing influence from her diverse cultural experiences. One such influence came from her time living with a Korean exchange student, who introduced her to the bold flavors of kimchi. This led to the creation of her Kimchi Madame, a twist on the classic French croque madame, a toasted sandwich filled with ham and Gruyère, topped with a fried egg. Khoo's version replaces the ham with kimchi, offering a tangy contrast to the creamy cheeses and buttery sourdough. The recipe calls for a combination of Gruyère, Comté, Cheddar, and Mozzarella cheeses, along with creme fraiche and a generous helping of kimchi. The sourdough bread is buttered on one side and layered with the cheese mixture, followed by the kimchi. The sandwiches are cooked in a frying pan with additional butter, allowing the cheese to meld with the kimchi and create a crispy exterior. Each sandwich is then topped with a fried egg, completing the dish with a rich, savory finish. Another standout recipe from Khoo's memoir is the Nuns' Farts, a playful name for light, airy pastries made from choux dough. According to legend, the dessert originated when a French nun accidentally dropped a spoonful of dough into hot oil, resulting in a puff pastry so light and delicate that it became known by its humorous nickname. The recipe involves making a choux pastry base using butter, water, salt, sugar, and flour, which is then whipped with eggs and vanilla extract to achieve a smooth, glossy texture. Once the dough is prepared, it is shaped into small mounds and deep-fried in hot oil until golden and puffy. After frying, the pastries are dusted generously with icing sugar, giving them their signature sweet finish. The process requires careful attention to detail, particularly in ensuring the oil reaches the correct temperature before frying the dough to avoid collapsing or undercooking the pastries. These recipes highlight Khoo's ability to blend different culinary traditions into cohesive, flavorful dishes. Her memoir not only offers insights into her career but also provides readers with a glimpse into the personal challenges and triumphs that shaped her journey. From humble beginnings in a Parisian flat to becoming a celebrated figure in the world of food media, Khoo's story is one of perseverance and passion. The publication of The Smallest Restaurant in Paris coincides with a growing interest in personal narratives within the culinary world. As more chefs share their stories, the connection between food and individual experience becomes increasingly evident. Khoo's memoir adds to this trend, offering a unique perspective on how personal history can influence the evolution of recipes and cooking styles. Khoo's work continues to inspire both amateur cooks and professional chefs alike. Her ability to infuse traditional dishes with new ingredients and techniques has made her a favorite among fans of modern gastronomy. With the release of her memoir, she aims to encourage others to explore their own culinary journeys, whether through experimenting with new flavors or revisiting familiar favorites with a fresh perspective.