Kai Restaurant

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For the dukkah Start by placing toasted coriander seeds, cumin and fennel seeds into a mortar and crush to a fine powder. Add the blanched hazelnut(...)

Spicy tofu bao

My love for spuds and bread runs deep, so when I first tried the mega-trendy bao buns, it was a bite and a sigh and a “where have you been all my life(...)

Ginger switchel
Ginger switchel

Boil the ginger in the water. Allow the mix to cool, then add the vinegar and honey and stir. Loosely cover with clingfilm or a cloth and leave out o(...)

Spicy tofu bao
Spicy tofu bao

Mix the soya sauce, gochujang, ginger and garlic in a bowl. Add the sliced tofu to the mix. Leave to marinate for about 24 hours in order to get a mor(...)

Toasted millet buck eyes

Heat a dry pan and toast the millet. Mix everything else in a food processor. Stir the toasted millet into the mix and set aside in the fridge for an(...)

Jess Murphy’s lobster rolls

As a New Zealand gal, I love the absolute Irishness of St Patrick’s Day. I invest heavily in St Brigid’s crosses and Tayto sandwiches and admire swimm(...)

Home-made choc ices
Home-made choc ices

Line a straight-sided loaf tin with cling film. Allow the ice cream to soften a little, then using a rubber spatula fill the tin with the ice cre(...)

Oysters and wild garlic gratin

Starting with the sauce, in a saucepan, melt the butter on a medium heat. Add the garlic, shallots and bay leaves. Sauté for two to three minutes unti(...)

Jess Murphy’s lobster rolls
Lobster rolls

First, empty your lobster meat on to a tray and quickly pick through with your fingers, removing any cartilage or shell that might be there. Now place(...)

Method Heat the sesame oil in a pan at medium heat. Chop the spring onions into quarters lengthways and fry on the pan for one minute with the soy s(...)

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