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...

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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...

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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...

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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,...

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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)...

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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...

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Shichimi Lamb Kofta Kebab

Sheep are a big part of Irish culture and heritage. As a nation, we’re very proud of our lamb meat and it’s exported all over the world. I was brought up on a sheep farm, so needless to say I ate a lot of lamb during my childhood. So for these reasons I had to...

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Tuna & Mango Tataki Salad

When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This salad is particularly nice eaten while the tuna is warm, so don’t waste any...

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Gyoza (Dumplings)

Gyoza originated in China and is a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil. You can make these dumplings...

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Seaweed (Kaiso)

Seaweed is an important part of the Japanese diet, from sushi making to simple stocks and salads. Here is a list of the seaweeds that I regularly use for cooking and that you can find in my recipes. Kombu (kelp) seaweed It’s filled with umami (the fifth taste) and one...

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Japanese Rice

The first thing to learn before you start cooking Japanese food at home is how to wash and cook Japanese rice properly. Click here to see my post on washing and cooking Japanese rice. To understand the importance of rice in the Japanese diet you only need to look at...

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Kombu & Shiitake Dashi

Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth) Makes 1 litre Ingredients: 1 litre water 20g dried kombu (kelp)  – a piece about the size of a postcard 3 dried shiitake mushrooms Instructions: 1 Put 1 litre of cold water in a large saucepan. 2 Add the...

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Themes