Fused Great Taste Award 2019

 Fused TERIYAKI STIR-FRY SAUCE is among the GREAT TASTE winners of 2019!!!

The world’s most coveted food and drink awards, out of 12,772 products sent in from over 100 different countries, FUSED TERIYAKI was awarded a 1-star accolade, which means judges dubbed it a food that delivers fantastic flavour.

What is Great Taste? Great Taste is the largest and most trusted accreditation scheme for fine food and drink. Established in 1994, it encourages artisan food producers, offering a unique benchmarking and product evaluation service leading to an independent accreditation that enables small food and drink businesses to compete against supermarket premium own label brands. Since 1994 over 146,000 products have been assessed. This year 12,772 products were blind tasted by panels of specialists: top chefs, food writers, influencers, food critics, restaurateurs and fine food retailers.

Thank you for all your support! Fiona & Gilmar

“We have worked so hard in the background on recipe development to produce products that deliver on flavour using quality ingredients. This is such a boost for us to continue to deliver quality products to our consumers”

 

 

 

 

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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. You can make a large batch to spice up your midweek meal repertoire 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

  1. Mix all the ingredients for the gyoza filling in a bowl together and set aside.
  2. Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
  3. 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.
  2. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
  3. 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.
  4. Remove the lid and continue to fry until the water is fully absorbed.
  5. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
  6. Serve with the soy sauce and rice vinegar dipping sauce.

 

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

 

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.

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 rustic bread for a quick and tasty mid-week 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

Rustic bread, 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 rustic bread.

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 tasty weeknight 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, red onion, 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, red onion, sliced cheese and mayo.

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

 

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A Japanese Feast at Eatokyo Dublin

Eatokyo is a trendy Japanese restaurant perfectly located on the edge of Temple Bar and facing Aston Quay in Dublin. The owner of the restaurant and the friendly restaurant manager Jay are both passionate about supporting local Irish producers and using quality ingredients. After eating the food in Eatokyo you won’t be surprised to hear that they make their sauces and dips from scratch to ensure the best flavour comes through in all their dishes.

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED shop front tampopo ramen girl

I had lunch in Eatokyo with my friend Natalia from Smiles Photography and she took some beautiful photos for me to share with you here. Following the Japanese way of eating we enjoyed a mix of dishes from the menu and shared them. The prawn tempura was delicious. The batter was light and crispy just as it should be and the dipping sauce was full of flavour and umami. I’m so happy to say that they have “Fused by Fiona Uyema” my range of flavoured soy sauces on table-top and available to purchase in-store. Eatokyo Sushi Bar Dublin Fiona Uyema FUSED

I can’t go to Eatokyo without ordering a sushi platter. We ordered a mixed sushi platter with nigiri, maki and sashimi and a rainbow roll (ebi tempura roll topped with tuna, salmon, smoked salmon and avocado). Everything was so fresh and delicious.

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED sushi dragon rainbow roll

We finished the meal with seafood ramen and gyoza. The presentation of all the dishes was superb. I’m happy to say you can get good quality Japanese food in Dublin. Finally!

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED ramen gyoza

 

Japanese Supper Club

This is a unique opportunity to learn about Japanese home cooking and it’s wonderful health benefits. During the class I will introduce you to basic Japanese ingredients and where they can be sourced in your local supermarket, speciality store, health shop or fishmonger.

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Throughout the class I will give tips and easy to follow instructions to give you the confidence to start the Japanese way of eating in your home and kitchen. I will share the knowledge I learned from my Japanese neighbours and friends while living in Japan for 3 years. I believe the Japanese diet keeps me well today and helped with my recovery from cancer in 2008.

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This is a supper club with lots of fun and interaction, including drinks on arrival and a sit down meal at the end of the class. Some of the dishes included on the class agenda are sushi, gyoza, teriyaki, miso soup. You can also ask me to include a specific dish on the agenda!

For enquiries email fiona@fusedbyfionauyema.com or call 086-0704052.

In the meantime you can checkout my cooking demos from the SaturdayAM and  SundayAM Shows on TV3 on the link below:

 

FUSED supported by Eatokyo Dublin restaurant

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tabletop condiment

I wanted to mark a little success here on my blog. This month I was so grateful to receive support from one of Dublin’s popular Japanese Noodle & Sushi bars “Eatokyo”. “Fused by Fiona Uyema” soy sauces are now available as a condiment on all the tables in Eatokyo. I think it’s so powerful when restaurants support local  food start-ups and appreciate the quality and taste of the products they use in their kitchens and serve to their customers.

Eatokyo has recently received positive reviews from restaurant critics such as Lucinda O’Sullivan and Tom Doorley. I popped over to Eatokyo last week to thank them for their support and to deliver my first soy sauce order to them. Woohoo!! I met Jay the restaurant manager and enjoyed a beautiful lunch with him (everything was so fresh and delicious). You can see the photos I took of my lunch below.

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce sushi platter

Sushi platter

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tempura

Ebi (prawn) Tempura

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce gyoza

Gyoza

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tabletop

To see more about Eatokyo go to www.eatokyo.ie

Bia Rebel’s Ramen Noodle Shop

P1030335I often get asked to recommend Japanese restaurants in Ireland. Well I think I may have found a little gem and I’m so excited to share it here with all of you. I came across Bia Rebel when they ordered “Fused by Fiona Uyema” soy sauce for their ramen noodle shop. After chatting to co-founder Jenny Holland I was eager to share this story with you.
Bia Rebel Ramen Noodle Shop is a relevantly new venture. At weekends, they sell ramen at St George’s Market in Belfast. The have plans to expand and I’ve no doubt there will be an appetite for it. Bia Rebel’s ramen noodles are hand-made and use high quality local ingredients. It’s a delicious, wholesome meal, in a bowl.
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Bia Rebel is driven by the culinary skills of Brian Donnelly, who worked for Gordon Ramsey, Gary Rhodes and Michel Roux, Jr. in London, and who later was head chef at Thornton’s in Dublin when the restaurant received its second Michelin star.

Brian believes that “the way we have been growing, selling and consuming food for the last 30 years has done a lot of harm, many folks have forgotten what real food tastes like. It’s my job to put the good stuff in front of as many people as possible, so hopefully they’ll start expecting better all round”. I hope you can see me nodding in agreement!
So how did BRamen noodlesia Rebel Ramen Noodle Shop come about?
Brian was inspired by Tokyo’s ramen culture, and by the similarities between traditional Japanese ingredients and traditional Irish ones: seaweed, fish, pork and mushrooms. So he looked for a good local noodle supplier, and not finding one anywhere in the UK or Ireland, decided to make his own! According to Brian, ramen is great because it allows you to create something completely unique, in a single taste.
I’m already planning a trip to try Bia Rebel ramen. I’ll keep you posted!