Chicken & Veg Stir Fry

This is a quick and healthy recipe choice perfect for using leftovers in the fridge.

Chicken & Veg Stir Fry

Prep Time: 5 minutes
Cook Time: 10 minutes
Cuisine: Asian, Chinese, Japanese
Keyword: 10 minute meals, chicken, easy, healthy, vegetables
Servings: 2
Author: Fiona Uyema
Cost: 5

Ingredients

  • Vegetable oil for frying
  • 1 clove of garlic peeled and thinly sliced
  • Half red chilli sliced
  • 2 chicken breasts cut into bitesize pieces
  • 1 tablespoon sake optional
  • Red pepper sliced
  • Carrot peeled and sliced
  • Few handfuls green beans
  • Generous drizzle Fused Clever Classic soy sauce shop here
  • Drizzle of sesame oil to season

Instructions

  • Heat some vegetable oil in a non-stick frying pan or wok on a medium heat.
  • Add the garlic and chilli and fry for a minute or so.
  • Add in the chicken pieces, pour the sake over the chicken and continue to fry until the chicken is nearly cooked through.
  • Toss in the mixed vegetables and mix well together.
  • Finally season with Fused real soy sauce and sesame oil just before taking off the heat. Mix well and serve with rice or noodles.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. The perfect ingredients for a healthy stir fry marinade and recipe.  Free delivery on orders over €25
Clever Classic soy sauce
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BBQ lamb skewers in a satay sauce

This lamb recipe is bursting with flavour and works well on the BBQ or in the oven. It is a fantastic recipe to celebrate the good weather over the summer months.

BBQ lamb skewers in a satay sauce

Servings: 4
Author: Fiona Uyema
Cost: 15

Ingredients

  • 500 g lamb shoulder cut into cubes
  • Mix vegetables cut into cubes
  • 4 tbsp olive oil
  • 2 tbsp ginger soy sauce shop here
  • 1 lime juice

For the satay sauce

  • 400 ml coconut milk
  • 200 g peanut butter
  • 2 tbsp Fused ginger soy sauce shop here
  • 1 tbsp sweet chilli sauce
  • Pinch chilli flakes
  • 1 garlic clove
  • 2 limes juiced
  • Coriander/lime wedges to serve

You’ll need:

  • Wooden skewers (soak skewers for 20 minutes in cold water to prevent them from burning)

Instructions

  • Mix the olive oil, soy sauce and lime juice together in a large bowl. Toss in the lamb and vegetable cubes and cover completely in the marinade.
  • Thread the lamb and vegetables cubes through the wooden skewers. Marinade for a few hours or overnight.
  • Place the lamb skewers on the BBQ or in a pre-heated oven at 180C for 20 to 30 minutes.
  • Mix all the ingredients together for the satay sauce in a blender. Place in a saucepan on medium heat for flavours to develop for 5 -10 minutes (keep a close eye on it to avoid burning).
  • Serve the lamb skewers on a large serving dish with the satay sauce on the side and garnished with coriander and lime wedges.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. The perfect ingredient for a healthy marinade and recipe.  Free delivery on orders over €25. Fused Glorious Ginger Soy Sauce won best sauce in Ireland at the Irish Quality Food Awards in 2017. 
Tried this recipe?Let us know how it was!

@TryLamb #LambTryItLoveIt #enjoyitsfromeurope

Superfood Vegetable Stir Fry

Are you looking for a light and healthy sauce for quick stir fries at home? Fused real soy sauces have no added sugar and no nasties so you are guaranteed a healthy meal wthin minutes!

If you are looking for a subtle flavour Fused Glorious Ginger adds a delicious depth of flavour. If you prefer a little spice in your stir fry then Fused Cheeky Chilli will work perfectly. Fused Clever Classic is great for all the family especially the littles ones. I usually add Cheeky Chilli to mine at the table!

Superfood Vegetable Stir Fry

Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 1 hour
Total Time: 3 hours
Cuisine: Chinese, Japanese
Keyword: healthy, stir fry, vegan, vegetarian
Servings: 2
Author: Fiona Uyema
Cost: 5

Ingredients

  • Vegetable oil (or your preferred oil) for frying
  • Half red chilli roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 Red onion peeled and sliced
  • Handful of spinach roughly chopped
  • Handful of purple cabbage finely sliced
  • Handful of fresh beetroot peeled and sliced
  • Handful of sweet potato peeled and sliced
  • 200 g tofu, preferably organic cut into small cubes
  • Sesame seeds to garnish

For the sauce

  • 3 tbsp Fused Clever Classic soy sauce shop here
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup

To serve

  • Freshly steamed rice or noodles

Instructions

  • Heat some vegetable oil in a frying pan or wok over a medium to high heat
  • Toss in the garlic and chilli and fry for a minute. Then add the red onion and continue to fry.
  • Add the mixed purple vegetables and fry for a few minutes. Then add the spinach and tofu. Mix well and fry for a few more minutes (try not to overcook the vegetables so they keep their crunchy texture)
  • Mix all the ingredients for the stir fry sauce in a small bowl and add into the stir-fry and mix well, continuing to fry for a few minutes
  • Serve on two plates with freshly steamed rice
  • Garnish with roasted sesame seeds

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

Notes: Fused Cheeky Chilli Soy Sauce and Fused Glorious Ginger Soy Sauce also work really well as a stir fry sauce. No syns soy sauce 

Chirashi Sushi – scattered sushi

This is the perfect recipe to get familiar with the key ingredients used to make sushi without the pressure of rolling sushi! Chirashi Sushi is a colourful and fun way to enjoy the delicious ingredients used in sushi by mixing them through the rice and on top of the rice. The presentation of this dish is always impressive if entertaining at home especially if you can finish the dish with caviar (Goatsbridge Irish Caviar). 

This dish is sometimes called “Chirashi don/ donburi” or “Chirashi bowl” when served in restaurants. 

Chirashi Sushi - scattered sushi

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: fish, Japanese food, Japanese recipe, poke
Servings: 4 people
Author: Fiona Uyema
Cost: 20

Ingredients

For the sushi fillings and toppings

  • 2 eggs beaten
  • Few handfuls of your favourite vegetables (mixed peppers, shiitake mushroom, blanched spinach) cut into bitesize pieces
  • 1 avocado or mango cut into small cubes
  • 8 large cooked prawns cut into bitesize pieces
  • 100 grams your favourite fish/seafoodd mix (e.g. crabmeat, tuna, salmon etc) raw or cooked

Instructions

  • First, go to my post on "How to make sushi rice" as you will need this for step 3 of the instructions.
  • To make the egg crêpe for the yellow ribbons to decorate the top of the sushi rice, lightly oil a non-stick frying pan with vegetable oil and place on a medium to high heat. Depending on the size of your pan, place about half the beaten egg on the frying pan so you have a very thin layer of egg like a crêpe. Now adjust the heat to low and leave the egg on the pan until the edges of the egg crêpe start to break away from the pan. Transfer to a large plate and set aside. Continue to do this until all the beaten egg is cooked. Place the egg crêpes on top of each other as they are cooked. When you’re finished, roll the pile of egg crêpes together. Then using a sharp knife cut into thin ribbons.
  • Allow the seasoned sushi rice to cool to room temperature, and then mix half of your favourite mixed vegetables, avocado or mango and prawns into the rice. Place in a large serving dish.
  • Scatter the remaining ingredients on top of the rice mix including the remaining mixed vegetables, your favourite seafood such as crabmeat and most importantly the egg ribbons.
  • For extra flavour lightly drizzle sesame oil and soy sauce all over and garnish with sesame seeds.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

Japanese Style Lamb Stew

This lamb stew recipe takes inspiration from my time in Japan using local Irish ingredients. The lamb meat fills this light Japanese broth with a delicious flavour which the potatoes and vegetables easily absorb.

Japanese Style Lamb Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: lamb, one pot, slow cooker, stew
Servings: 4
Author: Fiona Uyema
Cost: 15

Ingredients

  • Rapeseed oil
  • 1 large onion peeled & roughly chopped
  • 250 g 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

  • 500 ml water
  • 2 dried shiitake mushrooms
  • Sheet of dried Irish kelp seaweed
  • 80 ml Fused soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon sugar

Instructions

  • Heat the oil in a large, heavy-based saucepan on a medium to high heat.
  • 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.
  • Toss in the carrot and potatoes.
  • Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  • Bring to the boil and then reduce to a simmer.
  • Using a ladle remove any foam that floats to the top of the water.
  • 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)
  • Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.
  • This lamb stew recipe would also work well with a slow cooker!
Tried this recipe?Let us know how it was!

Shichimi Togarashi Lamb Kofta Kebab

For this recipe the lamb meat is seasoned with one of my favourite Japanese seasonings called shichimi togarashi (Japanese seven spice) and served with a natural yoghurt dip. Shichimi togarashi goes really well with all types of meat including chicken and beef but also pairs well with white fish.

Shichimi Togarashi Lamb Kofta Kebab

Servings: 4
Author: Fiona Uyema

Ingredients

  • Vegetable oil
  • 1 medium onion peeled and finely diced
  • 500 g good quality lamb minced
  • Bunch of fresh parsley finely chopped
  • 1 tablespoon shichimi togarashi
  • Salt and pepper to season
  • 8 skewers soaked in water for 20 minutes

Yoghurt and mint dip

  • 5 tablespoons natural yoghurt
  • Large bunch of mint leaves finely chopped
  • 2 teaspoons lime juice
  • Zest of ½ a lime
  • 1 teaspoon olive oil
  • Salt and pepper to season

Instructions

  • Heat the oil on a frying pan on a medium heat and add the diced onion. Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown). Remove from the heat and let it cool.
  • In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.
  • With dampened hands take a handful of meat and using a firm hand form a rectangular shape. Push a skewer through the meat.
  • Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.
  • Mix all the ingredients for the dip together in a bowl and serve on the side.
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Chicken or Prawn Gyoza

Gyoza also called Chinese Dumplings has become popular outside of Asia and across the Globe particularly in Japanese restaurants such as Tani, Eatokyo and Wagamama. If you’re looking for it ready-made you can find frozen gyoza in Asia Market in Dublin. Gyoza is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil.

Chicken or Prawn Gyoza

Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course, Side Dish
Cuisine: Chinese, Japanese
Keyword: dumplings
Author: Fiona Uyema

Ingredients

You’ll need

  • 25-30 gyoza skins also called wrappers
  • Bowl of water for sealing the dumplings
  • Vegetable oil
  • 80 ml cold water for steaming
  • Sesame oil to season

Ingredients for the filling

  • 200 g minced chicken or prawn
  • 100 g 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 Fused Clever Classic soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sesame oil salt and pepper to season
  • 2 tablespoons potato starch

Ingredients for the dipping sauce

  • 2 tablespoons Fused Clever Classic soy sauce
  • 2 tablespoons rice vinegar
  • a few drops of chilli oil (la-yu) or Fused Cheeky Chilli soy sauce to add spice

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.
  • Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre 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 bottom half of the gyoza skin over the filling so that it meets the moistened upper half
  • Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)
  • Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.

B: How to cook the dumplings

  • Heat oil on a non-stick frying pan on medium to high heat.
  • Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
  • 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.
  • Remove the lid and continue to fry until the water is fully absorbed.
  • Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
  • Serve with the Fused soy sauce and rice vinegar dipping sauce.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

Udon Noodles & Pork Meatballs

There’s a bit of effort required for this udon noodle recipe but I gaurantee you it’s worth the effort! This recipe came about with a little luck using ingredients I had at home to make a last-minute lunch. Generally Chinese dumplings would be added to this type of noodle dish, but the meatballs work really well. The light soy broth works well in summer and winter months.

Udon Noodles & Pork Meatballs

Servings: 4
Author: Fiona Uyema

Ingredients

  • 4 bundles or portions of udon noodles
  • Vegetable oil
  • 1 spring onion to garnish
  • Fused Cheeky Chilli soy sauce to serve

For the broth

  • 1 litre chicken stock
  • 4 tablespoons Fused soy sauce shop here
  • 2 tablespoons sake Japanese rice wine
  • Salt and pepper to season

For the meatballs

  • 2 tablespoons Fused soy sauce
  • 2 tablespoons sake
  • 1 egg
  • Salt and pepper to season
  • 50 g panko
  • 250 g good quality pork mince

For the toppings

  • 100 g pak choi leaves washed and roughly chopped
  • 1 medium carrot peeled and cut julienne style
  • 4 eggs hard-boiled, deshelled and halved

Instructions

  • Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.
  • Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.
  • To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.
  • Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.
  • Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.
  • Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.
  • Finally garnish with finely sliced spring onion and serve with Fused Cheeky Chilli soy sauce.

Notes on Udon Noodles:

  • You can buy udon noodles in Asian supermarkets or the World Food/ Ethnic Aisle of larger supermarkets. Udon noodles are white, thick and made from wheat flour. This type of noodle is often served in a hot broth and udon stir fry recipes have become popular.

Notes

Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Fused Flavoured Soy Sauces with no added sugar and no nasties. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

Garlic fried rice topped with a fried egg

This is one of the most viewed recipes on my website and is my go to recipe if I’m stuck for time, cooking motivation and ingredients!

Garlic fried rice topped with a fried egg

Prep Time: 5 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese, Fusion, Japanese, Korean
Keyword: fried rice, garlic, healthy
Servings: 2 people
Author: Fiona Uyema
Cost: 2

Ingredients

  • Vegetable oil
  • 4 cloves of garlic peeled and thinly sliced
  • Cooked Japanese white rice 1 rice-cooker-measured cup of uncooked rice, 160g
  • Fused Clever Classic soy sauce to season, shop
  • Sesame oil to season
  • 2 eggs
  • Fused Cheeky Chilli soy sauce to serve, shop

Instructions

  • In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.
  • Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
  • Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.
  • Drizzle a small amount of Fused Clever Classic soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.
  • Using the same frying pan, add more oil if necessary and put over a medium to high heat.
  • Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).
  • Place one fried egg on each plate on top of the rice. To add a little spice drizzle Fused Cheeky Chilli Soy Sauce over the egg and rice to serve

Notes

Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Fused Flavoured Soy Sauces with no added sugar and no nasties. Free delivery on orders over €25
Tried this recipe?Let us know how it was!