We Love Cooking! [Search results for soy beans] 

Well with the new year well in swing, and the days becoming brighter, I am already starting to get excited about the whole new season of ingredients to play with in the kitchen. I love really light and bright salads and getting back into the garden means being flooded with lots of fresh and tasty veg to make my way through!

There are so many options when it comes to salads, and you can make them as healthy or different as you want. For me it just depends what sort of mood I'm in, but when I'm in a really healthy buzz, I absolutely love using as many fantastic healthy ingredients I can get my hands on.

I don't know if you have come across a brilliant little food company called Good4U foods in the supermarket, but they produce a load of really healthy ingredients that are so easy to incorporate into salads. I originally thought the company was UK based because of their web address, but last year I got an email from the lovely Laura Butler who started the company with her mum Bernie in Limerick. I was thrilled to hear they were Irish based which gives me even more reason to rave about them. Their full range of products include, alfalfa shoots, brocco shoots, sunflower shoots, and a whole host of seeds which are all perfect for sprinkling over salads! Stay tuned to the blog this week as I have a fab competition coming up from the Good4U folks!

Rocket Power Chicken Superfood Salad
As the winter months are thankfully coming to end, I am already starting to look towards more fresh and healthy dishes. Thankfully the days are becoming longer and brighter, now don't get me wrong, I'm all about comfort food, but as we start to look towards the spring nothing beats a really fresh and zingy salad. This Rocket Power Chicken Superfood Salad ticks all the boxes for me, it's perfect for a healthy lunch box, just save the dressing until the last minute. I absolutely love Brocco shoots and Lentil and Bean Shoots from Irish owned health food company Good4U, and they can be found in most supermarkets, perfect for boosting healthy salads! The Good4U range has a whole host of healthy ingredients which include, alfalfa shoots,

Serves 2
100g bulgar wheat
170ml boiling water
A drizzle of olive oil
2 chicken breasts
A little black pepper
25g brocco shoots
60g lentil and bean shoots
150g soy beans
30g spinach leaves
30g rocket leaves

For the dressing:
2 tablespoons of lemon juice
1 tablespoon of natural yoghurt
1 tablespoon of extra virgin olive oil
1/2 teaspoon of English dried mustard
A good pinch of sea salt and black pepper

Place the bulgar wheat in a bowl with the boiling water and cover with cling film. The bulgar wheat will cook in the water while you can get on with the rest of the salad.
Season the chicken breasts with a little black pepper, brush a griddle pan with a little olive oil and cook over a medium high heat for 4-5 minutes either side or until the chicken is cooked through. Remove the chicken and slice thinly.
While the chicken is cooking, cook the soy beans according to the packet, drain and rinse in cold water, set aside.
Whisk all the ingredients for the dressing together in a small bowl.
In a large bowl toss the spinach, rocket, brocco shoots, lentil and bean shoots and soy beans with the dressing.
Assemble the salad with a layer of bulgar wheat on each plate, top with the salad leaves and shoots and finally place the chicken slices on top and serve!

I have recently been introduced to the amazing Harumi Kurihara, who is Japan's answer to the UK's Delia Smith or America's Martha Stewart. The lovely folks over at Octopus Books sent me a copy of her latest book "Everyday Harumi" to review and I can safely say I'm already hooked. If your a regular reader of the blog you'll know that I have a thing for Asian recipes so it's no suprise I am in love with this woman! Pssst....Don't tell my girlfriend :)

From the sounds of things she is all set to make waves in the UK and Ireland and bring an authentic look at real Japanese homecooking. I think the beauty of the book is its simplicity and of course the brilliant recipes which inspire rather than alienate. Check out this delicious recipe from the book. Also stay tuned to the blog, there may be a new book competition coming your way this week! :)

Green Beans With A Sesame Dressing

I love using both white and black sesame seeds in my recipes, they add texture, aroma, taste and colour. I use a lot of sesame when cooking, and preparing vegetables with a sesame dressing is very common in Japan. I always prepare the dressing in advance and keep some in the refridgerator ready for use. Sesame seeds should always be toasted before use, taking care not to burn them. It gives them an extra special flavour and makes them easier to make into a paste. If you cannot find sesame seeds or paste, you can use peanut butter or tahini as a substitute. Please experiment with this dressing, try combining it with other ingrediens such as rice vinegar, miso paste or dashi stock to make new sauces and dressings.

Serves 4
200g green beans

For the sesame dressing
50g toasted sesame seeds
2 tablespoons of caster sugar
1/2 tablespoon of mirin
1/2-1 tablespoon of soy sauce
salt- to season

Prepare the green beans, lightly cook in a pan of boiling water with a little salt, then drain and rinse under cold running water and pat dry.
To make the seame dressing: Put the sesame seeds into a mortar preferably a Japanese mortar with a grooved interior. Grind the seeds until they are almost a paste then add the sugar, mirin and soy sauce and mix well. Add a little salt if needed.
Mix the sesame dressing in with the freen beans and serve.
The paste can also be made in a food processor but care should be taken not to overprocess.

If you don't know who Ken Hom is, where have you been hiding! When I was growing up he was the king pin when it came to Chinese cooking, he was the guy you turned to when you needed advice on which wok to buy and how to create that very first stir fry. I was introduced to him via his first cookbook "Ken Hom's Chinese Cookery" which one of my aunts had bought back in 1984, being an avid fan of Chinese cookery I tried so many recipes from this book and have been a fan ever since.

Now although, there have been many Chinese chefs since Ken introduced the cuisine to our TV screens, I still think he is the best and he is regularly regarded as the world's leading authority in Chinese cookery. He was in Dublin launching a new range of Chinese ready meals he has developed with Tesco which includes Crispy Aromatic Duck, Spare Ribs, Duck Spring Rolls, Crispy Chilli Beef, and Chicken Chow Mein all quite reasonably priced. Although people can be cynical about chefs selling out and doing these sort of things, Ken had loads to say on the whole process of recipe development and taking what he described as really bad ready meals to ones which had far more authentic flavours and interesting back notes. I was convinced!

During the demonstration, he spoke about the idea of Chinese cooking and how the aim is too build layers of flavours and textures. He really emphasised the importance of cooking with a really hot wok to seal the in the flavours and how it was so important to marinate any meat you cook with, but generally no more than 20 minutes. I loved the fact that throughout the demonstration, Ken tasted absolutely everything he put in to the wok before it went in, and was really particular in the amounts he used. He also introduced us to a brand new ingredient he had started using called Chee Hou sauce which is made from fermented soy beans with garlic and has a sweet and salt taste, I will be keeping an eye out for it. If you've tried it let me know!

Beef and Black Bean Stir Fry
This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us. I can tell you it is absolutely delicious and you should definitely give it a go. It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.

Serves 2
200g of beef, sliced in strips
25ml of rapeseed oil
2 teaspoons of ginger, finely chopped
2 cloves of garlic, finely chopped
Zest of one orange
1 teaspoon of birds eye chillies, chopped
25g of black beans
75g of spring onions, chopped in 1 inch shanks
50g diced onion
75g diced red peppers
75g diced green peppers
45ml oyster sauce
40g of Chee Hou sauce
2 teaspoons of sugar
200ml water
20ml sesame oil
1 teaspoon of cornflour

Heat the wok over a high heat and add oil to coat. Quickly stir fry the meat and when it is cooked through, remove from the pan and set aside.
Heat the oil in the wok and add the ginger and garlic. Stir fry over a high heat until it becomes golden and toasted.
Add the orange zest and fry until it releases fragrant citrus notes.
Then fry the chilli, black beans and chopped onions for 20 seconds.
Add the spring onions and peppers and fry lightly until tender.
Add the the Chee Hou sauce, oyster sauce, water and sugar and stir through. Then add the meat and toss until it is coated with all the sauce and vegetables.
Finish with the sesame oil and thicken with the cornflour.
Serve with noodles or rice.