Every time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan.…
Japanese
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Continue ReadingMiso Chicken Ramen with Ramen eggs, Shiitake and Bok Choy is now firmly on the menu when I want to recreate that comforting, umami-rich Japanese vibe at home. Especially on a chilly day, nothing beats slurping up a bowl of steaming hot ramen—layered with tender roasted chicken thighs, chewy noodles,…
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Continue ReadingYesterday it was world animal day and although we don’t eat as much animal products as we did years ago I wanted to make something special to highlight how delicious vegan and vegetarian food can be. Soft, charred aubergine glazed with an umami dressing of miso, ginger, sake and loads…
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Continue Readingalways have a jar of white miso paste lying around in the fridge. Great if you want to roast some veggies, chicken or salmon for example, but even easier to add to some chicken broth and Asian-up your soup. Add some ginger, lemongrass and spring onions to the broth and…
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Continue ReadingBusy week days call for easy dinners, and this little dish is just that. The most work is to make the chicken, which isn’t actually a lot of work at all. I pan fried whole chicken thighs (seasoned with pepper and salt) until all sides are seared and then bake…
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Continue ReadingTeriyaki sauce has always been one of my all-time favourites. That perfect balance of sweet and savoury works so well with so many ingredients—chicken, vegetables, pork meatballs, tofu, or in this case: tender, flaky salmon. Paired with lightly charred grilled bimi (broccolini), it’s a dish that’s simple, quick, and absolutely…
