My recipes took pride of place recently in The Sunday World Magazine in a double page spread, as well as online on sundayworld.com.
The article focused on banishing food fears and getting out of a rut with 5 recipes to spice up your cooking.
After months of cooking at home, many of us are experiencing lockdown kitchen fatigue. A great way to get out of a culinary rut and spice dinner time up is to explore using new and exciting ingredients and recipes.
However, from my years of teaching Asian cookery classes and engaging with Fused By Fiona Uyema customers, I know that there are certain foods that people tend to steer clear of. Whether it’s because they sound a little too exotic and unfamiliar, they don’t know how to cook with them, or a bad childhood food experience (hello soggy boiled cauliflower) still haunts them to this day.
So, to beat kitchen boredom and banish food fears in one fell swoop, I’m shared 5 of my favourite Asian recipes that incorporate 5 foods you might usually avoid. Each recipe is easy, healthy, and delicious – I promise! All you’ll need is a handful of store cupboard essentials, a splash of creativity, and a generous dash of bravery.
1. Miso Paste
When I explain that miso paste is made from ‘fermented beans’ it often turns people off. But miso paste is a staple of Japanese cooking for a good reason. It’s ultra-savoury, umami flavour gives dishes an incredible depth.
Many people find pork infuriatingly easy to overcook, and as it often ends up dry they avoid cooking it altogether. Put pork back on the menu with this succulent-on-the-inside and crispy-on-the-outside pork dish, known as Tonkatsu in Japan.
The humble cauliflower sometimes gets a bad wrap. There’s no denying that when overcooked it can stink up the kitchen, but my Curried Cauliflower Steaks are more delicious than you can imagine. It’s a great vegetarian/vegan BBQ alternative too.
If you don’t know how to prepare tofu, this super-healthy vegetarian protein can be totally bland. However, everyone loves the taste of chow mein, and my healthy take on the classic dish will convert even the hardest of tofu-skeptics.
The line between perfectly cooked prawns and overcooked, chewy and rubbery prawns is really thin, which can make cooking them feel intimidating. Tackle your fear with my simple and delicious Prawn Curry Fried Rice recipe. You can’t go wrong!
You can view the original article as it appeared in The Sunday World here.