Wok Skills with WorldFoods and a Recipe for Masaman Roast Poussin:
I’m a huge fan of the School of Wok. Jeremy Pang’s compact cookery school is perfectly located on the edge of China Town and, having been to one or two events there previously, I’ve always come away with new skills and with recipes that actually work at home. So, an invitation from WorldFoods to learn more about their products while enjoying a cookery class was one I wouldn’t have turned down. As it happens I was able to take my god daughter to this one too – very welcome since I gave her a wok when she started university only to be asked ‘what’s it for’.
Worldfoods offer a range of ready-made sauces that are designed to simplify Asian cooking. Now, while I love cooking from scratch, I do suffer from dusty spice syndrome – little half open jars of herbs and spices that I need for one or two recipes and that then sit on the shelf looking forlorn and unloved until they wither and age into blandness. Worldfoods offer a solution in the form of pastes and sauces that are 100% natural and made using authentic herbs and spices, that don’t have any artificial preservatives, colouring, gluten or GM ingredients and that are suitable for vegetarians, vegans and coeliacs. So, for a small household, they are an excellent way to add some authenticity to your Asian cookery without having to keep a cupboard full of different ingredients.
We made a whole range of dishes on the evening – mostly in two versions – one for the veggies and one for the meat eaters. So, I enjoyed Penang Curry Duck and Thai Basil Stir Fry while my vegetarian god daughter tucked into the same dish made with aubergine rather than duck. Actually I liked her version better than mine, though both were delicious.
The vegetarian version of my favourite dish was this Masaman Roast Squash. Wonderful as it was, with a paneer, spinach and mushroom stuffing, I still preferred the baby chicken version.
Now, if you choose to make the squash version, use 250g cooked spinach, 100g paneer, 2 shitake mushrooms, 2 cloves of garlic and some coriander and ginger to stuff your squash. The rest of the dish is the same.
But, I’ll stick with the lovely spicy, buttery chicken