Asian Lamb Gyoza (Dumplings)

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. Local lamb is sustainable, versatile and full of flavour.

From growing up on a sheep farm and cooking with lamb over the years I’ve found it is perfect for all types of dishes, from traditional to ethnic. The flavour of lamb pairs well with a range of world cuisines including Asian flavours.

For this recipe, I’m filling dumplings with local lamb and vegetables and seasoning them lightly with Asian flavours. This is great recipe for entertaining at home. I often get everyone involved in the dumpling making as it’s great fun with a little learning. You can make a large batch and freeze half for your next special occasion!

Asian Lamb Gyoza (Dumplings)

Makes 25–30 gyoza (dumplings)

Ingredients 

25–30 gyoza skins (available in Asian supermarkets)

Bowl of water, for sealing the dumplings

Rapeseed oil, for frying

80ml cold water, for steaming

Sesame oil, to season

For the filling 

200g good-quality minced lamb

100g cabbage, finely diced

1 spring onion, finely diced

1 tablespoon freshly grated ginger

2 cloves of garlic, peeled and grated

3 shiitake mushrooms, finely chopped

1 tablespoon soy sauce

1 tablespoon sake

2 tablespoons potato starch

 Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

A few drops of la-yu (chilli-infused sesame oil)

Instructions:

A: How to make the dumplings

  • Mix all the ingredients for the gyoza filling in a bowl together and set aside.
  • Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
  • Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.

B: How to cook the dumplings

  1. Heat oil on a non-stick frying pan on medium to high heat.

 

  1. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.

 

  1. Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.

 

  1. Remove the lid and continue to fry until the water is fully absorbed.

 

  1. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.

 

  1. Serve with the soy sauce and rice vinegar dipping sauce.

 

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Japanese Style Lamb Stew

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After living abroad for many years I returned home with a greater apprecation for local ingredients and the role they play in creating a delicious meal. We are lucky to have excellent quality local lamb which is suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays.

This recipe takes inspiration from my time in Japan but using local ingredients. The lamb meat fills this light Japanese broth with a delicious and unique flavour which the potatoes and vegetables easily absorb. This is a comforting dish which you can serve with rice or rustic bread for a quick family meal or special occasion.

Japanese Style Lamb Stew 

Serves 3–4

Ingredients

Rapeseed oil

1 large onion, peeled & roughly chopped

250g lamb meat, chopped into cubes

1 tablespoon freshly grated ginger

1 large carrot, peeled & roughly chopped

2 large potatoes, peeled & roughly chopped

Blanched green beans, to serve

Bowls of boiled rice with peas, to serve

For the broth

500ml water

2 dried shiitake mushrooms

Sheet of dried Irish kelp seaweed

80ml soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

 Instructions

1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.

  1. Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.
  2. Toss in the carrot and potatoes.
  3. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  4. Bring to the boil and then reduce to a simmer.
  5. Using a ladle remove any foam that floats to the top of the water.
  6. Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
  7. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.

Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

 

Japanese Style Lamb Burger

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After growing up on a small sheep farm I learned to appreciate how sheep farming supports local communities.

The quality of lamb meat is superior as lambs graze on a varied diet of grasses, wild herbs and fresh vegetation which help develop that unmistakable flavour.

Lamb is such a versatile meat which works well with all types of cuisines. My favourite way to cook with lamb is to add a delicate Asian twist. This lamb burger recipe has become a weekly go to dish in our home. Using lamb meat for homemade burgers gives the best results. The lamb meat and light Asian flavours work really well together. This recipe can be cooked in the oven or on the barbeque over the summer months. I hope it becomes one of your weekly favourites too!

Japanese Style Lamb Burger

Makes 4–5 burgers

Ingredients

2 tablespoons passata

1 tablespoon sake (or cherry)

1 tablespoon Japanese soy sauce

1 tablespoon honey

1 egg, beaten

300g lamb mince

Handful of panko breadcrumbs

1 red chilli, finely diced

Rapeseed oil, for baking tray

Bun, mixed salad, sliced cheese & mayo, to serve

Instructions

  1. Preheat a fan oven to 180ºC.
  2. Mix the passata, sake, soy sauce and honey in a bowl. Transfer half of the sauce to another bowl and set aside.
  3. Add the beaten egg to the remaining half of the sauce in the bowl and mix well.
  4. Toss in the lamb mince, panko and chilli and mix well.
  5. Using your hands shape the meat mix into burger patties. This should make four or five depending on the size.
  6. Brush the baking tray and the burgers with oil. Put the burgers on the baking tray and place in the preheated oven.
  7. Cook for about 25 minutes, turning only once during this time and pouring the remaining half of the sauce over the top of the burgers in the last 5 minutes of cooking.
  8. Serve in a bun with mixed salad, sliced cheese and mayo.

 Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

 

Matcha Cupcakes

Makes 6 cupcakes

Ingredients 

For the cupcake mix

2 eggs (preferably free range)

125g caster sugar

125g soft butter

125g self raising flour

1 tsp matcha powder

For the matcha icing 

200g Icing sugar

2 tablespoons matcha

100g soft butter cubes

20ml milk

Matcha Pocky, to decorate (available in Asian supermarkets)

Method

  1. Preheat a fan oven to 180 degrees Celsius (350 degrees Fahreinheit).
  2. Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  3. Whisk all the ingredients for the cupcake mix in an electric mixer for a few minutes or until it’s well mixed together.
  4. Place the cupcake cases in the baking tin. Using a large spoon to  fill the cases over half-way with the batter.
  5. Place in the oven for about 20 minutes or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
  6. To make the green icing, sieve the icing sugar and matcha together a few times to make sure the matcha powder is completely mixed into the icing sugar.
  7. Using an electric whisk, beat together the butter cubes and icing sugar until smooth and creamy. Finally add the milk and continue to whisk for a few more minutes.
  8. Use a piping bag to decorate the top of the cupcakes with the green icing.
  9. Break a few pocky sticks in half and place on top of the cupcake to finish decorating.

Matcha Pancakes

Ingredients

  • 250ml buttermilk
  • 1 egg
  • 180g flour
  • 1 tablespoon matcha (green tea powder)
  • 1 teaspoon baking powder
  • 1 teaspoon bread soda
  • Vegetable oil, for frying

Toppings

Savory

  • bacon, smoked salmon, tomato, mushroom, selection of cheese (cream cheese, goats cheese etc)

Sweet

  • figs, mixed berries, banana
  • honey/maple syrup, to garnish

Method

  1. In a large bowl mix the buttermilk and egg together.
  2. In another large bowl mix all the dry ingredients together (flour, matcha, baking powder and bread soda). To ensure that the matcha is evenly dispersed through the flour, pass the mixture through a sieve 2 or 3 times.
  3. Add the dry ingredient mix to the buttermilk and egg, whisk until the batter is smooth with no lumps.
  4. Add vegetable oil to a non stick frying pan and set the heat to medium/high.
  5. Using a large spoon, place one spoon of batter carefully on the frying pan.
  6. Fry for 1 – 2 minutes until bubbles form on top, then flip and continue to fry on the other side for 1 – 2 minutes.
  7. Serve on a plate along with the recommended toppings and garnish with honey or maple syrup.

Kaki Halloween Fruit Cake (Barmbrack)

I’m really excited to share my Japanese inspired Barmbrack. Barmbrack is a traditional Irish fruit cake that is the centre of Halloween here in Ireland. The name comes from the Irish words “báirín breac” which translate as “speckled bread”. The recipe is full of flavour with  mixed spices and dried fruit. The Japanese “kaki” fruit adds a lovely moisture to the cake also. Traditionally the dried fruit is soaked in tea overnight however in busy households like mine I need to be able to make the cake at the last minute so I’ve removed that step.

Traditionally a ring is placed inside the cake which signifies a wedding in the near future. As a child I remember the excitement around the table to see who would find the ring in their slice of cake!

Ingredients:

225g self-raising flour

125g raisins

150g brown sugar

150g kaki (peeled and grated)

3 eggs

Pinch of cinnamon

Pinch of nutmeg

Pinch of bread soda

Kaki (peeled and sliced), to decorate top

You’ll need

Loaf tin

Large bowl

Ring, optional if you want to add a little Irish mystic!

Instructions:

  1. Preheat the oven to 170˚C/327°/Gas Mark 3
  2. Place all ingredients (apart from the kaki slices for decorating) in a large bowl and mix well together.
  3. Grease a loaf tin and pour the mixture into it.
  4. Optional, if you want to add a little Irish mystic wrap a ring in greaseproof paper and add to the middle of the batter.
  5. Place the kaki slices on top to decorate.
  6. Put in the oven for up to 1 hour or until it’s baked. To check if it’s baked through insert a skewer or knife in the middle and if it comes out clean it’s ready.
  7. Remove from the oven and allow to cool slightly before placing on a wire rack to cool. Once cooled wrap in grease proof paper and tin foil to keep fresh.
  8. Serve in slices with a fresh cup of tea or coffee.