Shropshire Made Iron Woks
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure iron wok
Hand made, British oak handle with brass fixing
Suitable for high temperature frying & browning
Perfect for range stoves, electric, gas, ceramic, halogen & induction hobs.
Why choose a pre- seasoned wok ?
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
No chemicals or PTFE are used in the coating of the wok.
Coating can be simply restored at home, time after time.
Why use an Iron wok?
Iron woks are tough and can be used at very high temperatures.
This iron wok is suitable for all types of hobs and grills.
Iron is a pure, simple metal which is easy to look after & very recyclable.
I block of Tofoo tofu, cubed
Grated zest of a (Seville) orange
2 tsp crushed fennel seeds
1 tblsp runny honey
1 tblsp rice wine vinegar
1 tblsp soy sauce
½ aubergine, cubed
3 cloves garlic, sliced
Large handful of kale, finely chopped
1 tblsp sesame seeds
2 tblsp rapeseed oil - Bennett and Dunn
is our preference
Noodles or rice to serve.
Combine the zest, honey, fennel, vinegar and soy sauce in a shallow dish. Add the tofu and stir well to coat each piece.
Leave to marinade for at least an hour.
Bring a pan
of water up to the boil and blanch the kale for 2 minutes, drain and refresh in cold water. Drain thoroughly - ideally give it a good squeeze.
Put the oil in a wok
and heat over a medium flame.
Throw in the sliced garlic and cook until just turning colour.
Add the aubergine and continue cooking until it starts to take on a little colour.
Add the kale and the sesame seeds and continue cooking for another 3 minutes.
Carefully add the tofu and its marinade to the wok
. Cover with a lid and cook for 15 minutes.
Serve with rice or noodles.
Serves 2 Sunday, 28 January 2018
Chicken in plum sauce
300g chicken breast, diced
1 leek, sliced
¼ white cabbage , shredded
4 cloves garlic, chopped
2 star anise
300 ml chicken stock
1 tblp plum jam
1 tblsp soy sauce
2 tsp cornflour
2 tblsp oil
Heat the oil in the wok over a high heat.
Throw in the garlic and fry for 10 seconds, then add the chicken and star anise. Fry until the chicken is golden brown on all sides.
Add the leeks, cabbage and star anise and fry for 2 minutes.
Add the jam, soy sauce and stock and cook for 20 minutes until the chicken is cooked through.
Mix the cornflour to a paste with water and then stir into the dish and stir until the sauce is thickened.
Serve with steamed rice or noodles.
Carrot bhajis with spiced tomato sauce
First make the tomato sauce
1 onion, chopped
2 cloves garlic
1" ginger, peeled and roughly shopped
2 tblsp water
2 tsp kalonji
1 tsp turmeric
1 tin chopped tomatoes
1 tsp salt
2 tsp sugar
Blend the onion, garlic, ginger and water to a smooth paste.
Heat 1 tblsp of oil over a medium heat. Add the onion paste and fry for 2 minutes.
Add the kalonji and turmeric and cook for a further minute.
Add the tomatoes, salt and sugar.
Simmer for 20 minurtes.
Remove from the heat while you cook the bhajis - serve the sauce warm, not piping hot.
250g gram flour
3 tsp cumin seeds
Chilli to taste
1 tsp salt
1 tsp bicarbonate of soda
1 bunch fresh coriander, chopped
4 large carrots, coarsely grated
Mix the dry ingredients with enough water to make a thick batter.
Stir in the coriander and the carrots
Drop dessertspoonfuls of the mixture into hot oil a few at a time and fry until golden brown.
Lift out of the oil, drain on kitchen paper and keep warm while you prepare the rest.