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School of Wok
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Europe's only award-winning Asian & Oriental cookery school located in London's Covent Garden. Join us for a cooking class or bring your team for a fun hands on corporate event.
Europe's only award-winning Asian & Oriental cookery school located in London's Covent Garden. Join us for a cooking class or bring your team for a fun hands on corporate event.

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Vegetables; so much more than rabbit food
The restaurant industry as well as at-home-cooks have finally started to embrace glorious vegetables for their many nutritional, economical, and delectable benefits.  The 'vegetarian' option should no longer be just a mediocre pasta dish when it can be so much more!  Have a look at a few of our favourite vegetable inspired dishes with videos and recipes up on the blog .
http://goo.gl/tJwFum
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Gift Vouchers!
Order your Christmas Vouchers now and get free delivery!

To get the offer: http://goo.gl/cMohtW 

Offer valid on gift vouchers only
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School of Wok Halloween Dishes
Hibiscus Cocktail

Ingredients
4 cups of water
30gr dry hibiscus flower
½ cup of lemongrass syrup
Half handful of mint

Eyes
12 to 24 fresh blueberries
12 canned lychees in syrup

Preparation
In a saucepan bring the water to a boil. Remove the sauce pan from the heat and add the hibiscus flowers and mint. Cover and let stand until cool. Strain into a chilled glass pitcher. Add the gin and stir to combine. 

To make the eyes, stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. 
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School of Wok Halloween Dishes
Crispy Wonton Ghosts

Ingredients

Filling
150g rawtiger prawns
100g porkmince
Chinesechives
2 Chinesemushrooms (soaked in hot water overnight)
1 clovegarlic
5 slicesginger
2 springonions
1 handfulcoriander

15-20 wonton pastries
 
Preparation

The Filling
1. Finely chop the chives, garlic, ginger, spring onions & coriander and place in a large prep bowl
2. Finely dice the mushrooms and prawns and add to the prep bowl with the pork mince
3. Season with soy sauce, a pinch of sugar and cover with sesame oil
4. Mix well

The Folding
Place 1 tsp filling in the centre of the pastry
Fold the Pastry to give the wonton a "ghost shape"

Cooking
1. Deep fry the wontons at 170°C until golden brown. They usually start to float once cooked as there will be air inside the parcels
2. To make the faces use a the end of skewer or toothpick dipped in Hoisin sauce.
3. Serve with sweet chilli sauce on the side 
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School of Wok Halloween Dishes
Peppers filled Udon Worms and Squid

Ingredients
Ready to eat Udon noodles
1 bag bean sprouts
1 bag Kai Lan
Handful of Chinese Chives
1 Chinese Leaf
2 spring onions
2 Carved peppers (baked at 180°C for 15 minutes)

Dark soy sauce
Sesame oil

For the squid
4 baby squid
1 plate seasoned corn flour

Preparation
1. Wash the bean sprouts and place in a prep bowl
2. Wash the Chinese greens and slice into strips. Place in a prep bowl
3. Finely slice the spring onions and place in a small prep bowl

Squid
1. Clean out the innards and peel off the skin membrane, wash the squid thoroughly, and then dry with a clean tea towel
2. Cut off the tentacles from just below the beak
3. Cut the squid tubes in half to form 2 flat pieces. Scour the flat squid pieces diagonally in both directions to form a diagonal criss-cross pattern along 1 side of each piece
4. Place in a prep bowl along with the legs

Cooking
1. Heat 2 tablespoons vegetable oil in a wok to high heat
2. Add the Chinese greens and stir-fry for 2-3 minutes
3. Add the bean sprouts and stir-fry for a further minute
4. Heat 1 new tablespoons vegetable oil in the wok to high heat
5. Add the noodles and stir-fry for 1-2 minutes
6. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour
7. Add the spring onion and a dash of sesame oil

Squid
1. Heat the deep fat fryer to 190°C
2. Cook the squid until crisp (this should take no more than 2 minutes)
3. Remove from fryer and drain of excess oil

Serving
1. Serve in the peppers
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Early Bird Special
Gift Vouchers 10% off

If you like to plan ahead then this is for you. Get your #Christmas Vouchers now and get 10% off

Just enter the code earlychristmas10 at the checkout

To get buy you gift voucher just go to  http://goo.gl/0An9Tk

Valid until 31st Oct. Offer valid on gift vouchers only
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Top Ten Tips for Your Next Stir Fry
+Jeremy Pang top ten tips to creating the most sumptuous stir fry

Stir fries are a quick, healthy and economic one-pot wonder. But they should not be considered just ‘student food’ despite their understandable popularity amongst younger cooks. They are delicious meals in their own right, though they are also a great way to use up leftover bits and bobs you find in the fridge, as well as a way to deliver otherwise unappealing vegetables to a fussy eater.

Give them a try and let us know how your next one goes!

http://ow.ly/CreKJ
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Macanese cookery class
18th November

WIN a place at the School of Wok’s first ever Macanese cookery class with head chef +Jeremy Pang  and guest chef Florita Alves from Macau. You will learn all about this unique cuisine and make some of its most famous dishes.

We have 6 pairs of tickets to give away so be quick to enter.
http://goo.gl/P9eSbq
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Get your Christmas Vouchers Now
Early Bird Offer

Don't leave this year's Christmas presents until the last minute. Buy your gift vouchers now and get 10% discount
Just enter the code earlychristmas10 at the checkout

To get buy you gift voucher just go to  http://goo.gl/RfhRNP


Valid until 31st Oct. Offer valid on gift vouchers only
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Top Five Healthy Asian Dishes
Our selection of delicious healthy dishes

Check out the blog this week for School of Wok's top five #healthy   dishes we love to #cook   and eat at anytime, but especially on those days when we are eyeing up those skinny jeans or are need of a boost of #fresh   flavours to clear out the cobwebs and get us going.

Hard to believe from these photos that they would ever fall into the same 'healthy' category as a boring old rice cake isn't it? 

#asianfood  
 
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