Japanese Cookery Workshop by Junko Hamilton

Yesterday morning I attended a Japanese Vegetarian Cooking Workshop by Junko Hamilton at The Heritage Community Garden in Donnybrook. I mean, how could I resist this? Delicious homemade veggie Japanese food, using some of the produce from a fantastic organic urban garden! Just amazing. A really nice group of people showed up to learn from Junko, some of whom had never tried making Japanese food themselves, some that had but wanted to learn more, serious foodies, veggies and non-veggies alike!

Junko started off by explaining the importance of Umami in Japanese cooking. It's the 5th taste that our tongue senses after sweet, sour, bitter and salty and it's what makes Japanese food taste so good. Junko then showed us 2 basics recipes that we can add to any dish for an authentic Japanese taste, her "Mammy" sauce and homemade Kombu Dashi (seaweed water or stock). These were then used in a variety of sauces and dressings that we would have later on for our lunch.

We took a break then from the kitchen and were shown around the beautiful sunny garden by Jean Burtchaell, the head gardener, along with Kevin Corr. The Victorian garden was left idle until about a year a ago when Jean and Kevin took it on and transformed it in an amazing organic urban farm. The amount they've done in a year is staggering, growing amazing fruits and veggies like: berries, apples, pears, rhubarb, a huge variety of salad leaves, wild flowers, kales, kohl rabi, courgettes, aubergines, carrots, pumpkins, tomatoes, onions, corn, chards, cabbages, beans and peas, herbs, komatsuna, leaf beat, pak choi...I could go on and on! It's just amazing. We harvested some lovely yellow corgettes, purpley-pink kohl rabi, a few carrots and a big head of pak choi and headed back into the kitchen. 1

Junko then showed us 4 dishes using all of the gorgeous produce including Shira-ae (a delicious fresh tofu and vegetable dish), Tikikomi-Gohan (a Japanese style pilaf), Umezu picked kohl rabi and aubergine and courgette with sweet miso paste. The sauces made earlier were also used to dress tender vegetables and salads. We took all the delicious food back out into the garden and enjoyed it around the picnic table chatting and enjoying the sunshine.

I would highly recommend Junko's workshop, she was a wonderful teacher and it was a really relaxed and enjoyable afternoon. The food was just incredible, everybody went back for seconds and we all were excited to make the dishes at home ourselves.

Junko is hosting another Japanese Vegetarian Workshop at her home in Blackrock on Thursday 22nd of August from 5.30pm-8.30pm. If you'd be interested in learning more about fantastic homemade Japanese food, go to her Facebook page for more details on this soon.

Also to find out more about The Heritage Community Garden go to their Facebook page too.

My Perfect Loaf of Bread

Making your own bread is so rewarding and once you start it becomes a little bit addictive. Also once you taste how delicious still-warm-from-the-oven bread tastes, you'll never want to eat a bought loaf again. Here's what you need:

450g of strong bread flour (organic really is best in my opinion)
7g (1 sachet) of dried fast action yeast
1 teaspoon of sugar
1 (heaped) teaspoon of salt
1 1/2 tablespoons of olive oil or 1oz of unsalted butter
About 300ml of warm water 


Yeast loves sugar but hates salt, so it's really important to keep them away from each other for as long as possible until everything is combined. I always start off by putting the yeast and sugar into the mixing bowl 1st before adding the flour. Then add the oil, salt and water. This gives the yeast the best chance of not being killed by the salt. Don't be afraid of the salt though, without it you'd have a very bland bread and no one wants that!

Although my recipe says about 300ml of warm water, it really depends on the type of flour you use and the temperature around you. If it's a very warm and dry day you may need more water, likewise if it's a very humid or wet day you may need less. The more bread you make the easier this is to gauge. Dough that is too wet or too dry will not make a good loaf, you have to find the right balance by feeling the dough (although it is better to have a dough a bit on the wet side than overly dry). Add about 3/4 of the water and see what the consistency is like, it's easy to add more but not to take it away.

Once your dough is at the right consistency, it's time to knead! There is no right or wrong way to knead bread, it's just about moving the dough until it is smooth and consistent. I've made a short video of how I knead, I stretch the dough with 1 hand and pull it back with the other. You need to make sure you knead the bread enough or you won't have built up the gluten enough in the flour and you won't have as good a rise. 10 mins is usually long enough, I either listen to 3 songs on my iPod or watch a 10 min long video on YouTube, so I have a good idea of when 10mins is up.

Lightly oil the mixing bowl you've already used and leave the ball of dough to rise for 1 hour (I set an alarm so I don't forget) in a warm place away from drafts. I use a (new and unused) shower cap you get from hotels to cover the top of the bowl, but plastic wrap works perfectly well too. After the hour you need to knock the dough back by giving it a quick knead for a minute or two, this will get rid of the bigger air bubbles. Then tuck the dough in on itself and make it into a sausage shape that will fit into a greased bread tin.

You then have to leave it rest again, this time only for a 1/2 hour or until the top of the dough has risen above the edges of the tin. During this time set the oven to 200C/ 390F. To give the dough a beautiful colour and appearance, brush the top with a eggy-wash (egg beaten with a bit of milk or water) and using a sharp knife, quickly makes 3 slashes on the top of the bread. This will allow steam to escape and make sure the bread doesn't crack at the sides. Then, get it straight into the oven and bake it for 35-40 mins until it has a lovely golden crust and when tapped sounds hollow.

Although very difficult, try leave it cool for an hour on a rack before cutting into it and enjoying one of the nicest breads you've ever eaten!

Lunchtime Sushi

I love sushi but often the veggie ones you buy can be a bit boring and sadly, there isn't anywhere near by me that sells any good stuff, so making my own is really my only option. I like using brown sushi rice, it's not as sticky as the white rice but it has a lovely flavour and it's better for you. Being brown it also takes a good bit longer to cook but it's worth it in the end. I used 1/2 a cup of rice which was a perfect amount for 2 rolls.

I had some leftover tofu from dinner last night so I decided to add it in, along with matchsticks of carrot and slices of perfectly ripe avocado. Yum! (also how cute is my swan chopping board, LOVE it!) My sushi mat has vanished somehow, so it wasn't a perfect roll, but I placed the nori sheet on top of a piece of plastic wrap and used my hands to shape it. I can usually make 6 or 8 pieces of sushi from each roll, depending oh how thick I want them.

Sushi is definitely one of my favourite lunches and when you've made it fresh, it just tastes so much better. There are so many health benefits to sushi too and once you have the rice cooked it doesn't take long to put it together and tuck in! Itadakimas!

Wimbledon Breakfast

My favourite sporting event of the year is here again, the Men's Final at Wimbledon! This year it's World No. 1 Novak Djokovic versus World No. 2 Andy Murray. How exciting! I'm not sure who I want to win, both really deserve it so it's going to be great match!

 

And of course to go with all the excitement you have to have strawberries (champagne goes very well too!), they are gorgeous at this time of year, bursting with flavour and perfume. I wanted a lovely summery breakfast for us this morning, so I whipped up some Irish wholegrain spelt flour pancakes with a strawberry and elderflower compote and a spoonful of yogurt. They were absolutely delicious with a cup of tea and they've set us up perfectly for a great afternoon! 

Kitchen Haul

I picked up a few new things for the kitchen and made a quick little video on it for my YouTube channel and thought I should share it here too. Anything cute and kitcheny I just can't resist!

I've already bought a load more things..another haul video on the way soon? hehe!

Char Siu Bao

Veggie char siu bao of course! Whenever my family and I visit London we always visit an amazing Chinese restaurant that serves the most incredible food, sadly most of which isn't vegetarian. Their tofu and vegetable dishes are amazing though so I can't really complain. However, their char siu bao do look so good and I do get a hint of jealousy when I see my family tucking into beautiful pillowy pork buns. But I don't have to feel that way any more, oh no! I can make them my char siu buns..yey!

You start off with a pretty standard yeast dough (flour, yeast, salt, sugar, water) and add baking powder to the mix. While leaving the dough to rise for an hour you make the filling. Char siu bao are usually made with slow roasted pork combined with char siu sauce, but for mine I used mushrooms, spring onions, garlic and ginger. I have to admit that I didn't make my own char siu sauce, but when you can buy such good ones from Asian markets it's ok to cheat a little.

 
After the dough has risen, knock it back and separate into small balls before stretching it out into a disc. I only made a small amount of dough so I divided it into 4, but I could have easily made 6. I then added about a teaspoon of the filling into the centre of the disc and bring all the edges together and twist the top into a peak (I'm definitely lacking practice at this). Place them into a bamboo steamer over a pot of boiling water and leave to steam for 10-15 mins.

By the magic of steam they rose up and became giant and fluffy! With a little bit of soy sauce and chilli they were delicious. I can't wait for the next time I make these, I'm thinking a huge dim sum spread with all the trimmings, watch this space!

Asparagus Obsession

Beautiful asparagus are bang in season this time of year, and they taste amazing!! It's been impossible to find Irish ones this year (very sad) but British ones definitely hit the spot, hopefully next year Ireland will have better weather and the growers will have more luck.

I love keeping asparagus dishes really simple. I just wash them, throw them on a hot griddle pan for a few minutes until they soften a little and have a few char marks (on a BBQ is the best way to do these), then drizzle them with extra virgin olive oil, freshly grated lemon zest, salt and pepper. And that's it! I love them a little tender but still crunchy and holding their shape. So if you love asparagus like me, enjoy them while you can as they'll be going out of season very soon and we'll have to wait until next year to get them again!