Sake Cosmopolitan

Sake cosmopolitan Fiona Uyema fused summer recipeSake is an integral part of Japanese cuisine in the same way as wine is to French cuisine. It’s traditionally drunk from small cups called ‘choko’ and can be served either hot or cold. It’s a popular option for cocktails and has a lower alcohol content than vodka. Asian speciality stores now stock a decent selection of sake, including sparkling sake.

Makes 2 cocktails

Ingredients:
90ml sake

30ml Cointreau

30ml lime juice

90ml cranberry juice

mint leaves to garnish

Instructions:
1 Fill a cocktail shaker with ice, then add all the liquid ingredients and mix well together until well chilled.

2 Serve in a cocktail/martini glass and garnish with mint leaves.

Matcha ice-cream

Matcha Ice cream quick and easy recipe Fiona Uyema Fused summerThis is one of my favourite summer recipes, it’s quick and easy to make at home. You don’t need an ice-cream maker for this recipe and it takes about five minutes to make. So give it a try and I’m sure you’ll be experimenting with different flavoured ice creams once you see first-hand the rewards of making your own.

Serves 8

Ingredients:

2 tablespoons ingredient matcha powder, mixed with about 4 tablespoons water

500ml double cream

300ml condensed milk

1 tablespoon lemon juice

 

Instructions:

1 Using a fork or a small whisk, mix the matcha powder and water together until all lumps are dissolved. Set aside.

2 Whip the cream until soft peaks form.

3 Stir in the condensed milk, lemon juice and matcha mix using a large spoon. Mix well together.

4 Transfer the ice cream into an airtight container and freeze for at least 4 hours or overnight.

Poke Bowl

Poke bowls have become one of 2017’s biggest food trends and I’m not complaining. It’s basically a deconstructed sushi roll. So it’s filled with healthy ingredients, really easy to make and there’s lots of room to get creative and use your favourite toppings.

Serves 4 Fiona Uyema Fused Poke Bowl TV3 cooking demo recipe easy

Ingredients:

4 portions of freshly steamed  rice, white or brown

600g sushi grade salmon/ tuna (alternatively smoked salmon/trout), cut into cubes

Half mango, peeled & cut into cubes

2 avocados, halved and thinly sliced

Pickled ginger/ shredded nori seaweed, to serve

Sesame seeds/ Japanese seven spice, to garnish

Caviar, optional for a special occasion

For the dressing (mix all ingredients well together in a small bowl)

4 tablespoons Japanese soy sauce

4 tablespoons rice vinegar

Pea sized dollop of wasabi

Instructions

1 To prepare for assembling the poke bowls place all the ingredients listed above in separate dishes.

2 To assemble the poke bowls arrange four bowls alongside each other.

3 Fill the bowls about halfway with rice.

4 Start to build the poke bowl with your preferred  fish and the other selection of toppings.

5 Finally drizzle the dressing over the poke bowl. Eat and enjoy!

 

Homemade Matcha Lemonade

Here’s my homemade lemonade recipe with a Japanese twist with added matcha. If you don’t have matcha at home don’t worry the recipe still works without it.

INGREDIENTS:
200g sugar (brown or white)
200ml cold water
4 large fresh lemons
1 litre of cold water
Ice cubes
Lemon slices (to garnish)
 
INSTRUCTIONS:
  1. Heat the 200g of sugar and 200ml of water in a saucepan on medium heat until the sugar dissolves (stir to make sure the sugar is completely dissolved into the water).Then, take it off the heat and let cool.
  2. Squeeze the juice from 4 lemons into a bowl and then pass through a sieve.
  3. When ready to serve pour the sugar water and lemon juice into a large jug.
  4. Add 1 litre of cold water, ice cubes and lemon slices. Use a spoon with a long handle to stir well.
  5. Now the homemade lemonade is ready. If you want to add matcha follow point 6.
  6. Put 1 tsp of matcha powder in a small cup and add a few tablespoons of cold water. Use a whisk to remove any lumps. Add to the lemonade and mix well.
TIPS:
– Taste the lemonade to check if you need to add more or less water.
– Goes really well with sake or vodka
Fused by Fiona Uyema homemade matcha lemonade recipe cooking food

Healthy Edamame Hummus

Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.

Serves 2–3

Ingredients:
1 tablespoon sesame seeds

200g edamame (out of the pod)

2 tablespoons olive oil

½ teaspoon sesame oil

½ clove of garlic, crushed

juice of 1 lemon

2 tablespoons water

Freshly ground salt and pepper, to season

Instructions:
1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.

2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.

3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.

4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.

5. If you think the mixture is too dry, then add a little more olive oil or water.

Japanese Mini Burgers

It’s really worthwhile making burgers from scratch at home as you can add the level of seasoning that you prefer and you know exactly what ingredients have been added to the meat. Above all they are so tasty and you can freeze some for a busier day!

Makes 12 mini burgers

Ingredients:

400g good quality beef mince

4 tbsp Fused Clever Classic soy sauce

3 tbsp panko

2 tbsp passata

1-2 tbsp honey (depending on the level of sweetness you prefer)

 

Instructions:

  1. Mix all the ingredients in a large bowl.
  2. Using your hands make 12 small balls with the burger mix (place in the fridge in an airtight container).
  3. When you are ready to fry the burger, flatten them gently but firmly with your hands to form the shape of a burger.
  4. Heat a non stick frying pan on medium to high heat, add a tablespoon of vegetable oil.
  5. Carefully place the burgers on the frying pan.
  6. Seal on both sides then continue to fry until cooked through.

Tips:

  1. You can serve the burgers Japanese style with freshly steamed rice and vegetables or in a bun with salad and fries.
  2. The burgers can be stored in the fridge for a few days in an airtight container or frozen. Take the burgers out of the fridge at least 10 minutes before frying.