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.
Masaman Roast Poussin
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Fish, Peanuts |
| Dietary | Gluten Free |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Region | Asian |
Ingredients
Chicken
- 1 Fresh whole poussin
- 1 piece Fresh Ginger (about a thumb length)
- 2 stalks Lemongrass (bruised and halved)
- 2 Kaffir lime leaves (finely shredded)
- 2 Limes (I halved, one juiced)
Masaman Butter
- 2 tablespoons Worldfoods Masaman Curry Paste
- 50g Butter (softened)
- 1 tablespoon Soy sauce
- Salt and Pepper (to taste)
Gravy
- 2 tablespoons Worldfoods Masaman Curry Paste
- 1 tablespoon Sunflower oil
- 250ml Chicken stock (or vegetable stock if you want to make a veggie version)
- 400ml Coconut milk
- 2 teaspoons Tamarind puree
- 1 teaspoon Palm or brown sugar
- 2 tablespoons chopped unsalted peanuts
- Coriander sprigs (to garnish)
- 1 tablespoon fish sauce
Directions
| Chicken | |
| Step 1 | Combine lemon grass with half the ginger and with half the kaffir leaves in a bowl. Place in cavity of chicken with halved lime and remaining lemongrass |
| Masaman Butter | |
| Step 2 | Mix the butter with curry paste, soy sauce, salt and pepper |
| Chicken | |
| Step 3 | Heat the oven to 200c |
| Step 4 | Use your hand to loosen the skin of the chicken away from the breast. |
| Step 5 | Push most of the butter mix between the chicken skin and breast, spreading it gently through |
| Step 6 | Rub the rest of the butter over the outside of the chicken |
| Step 7 | Place on a roasting tray and cook in the oven for 45 -60 minutes till golden brown |
| Gravy | |
| Step 8 | Heat a saucepan with 2 tablespoons of roasting pan juices over a medium heat |
| Step 9 | Add the remaining ginger and curry paste and stir over a low heat for 1 minute |
| Step 10 | Add the stock and simmer for 3-4 minutes till reduced by 50% |
| Step 11 | Add the coconut milk and simmer till reduced and thickened. |
| Step 12 | Add the tamarind puree, fish sauce, sugar and the juice of the remaining lime |
| Chicken | |
| Step 13 | Carve the poussin, garnish with peanuts and coriander and serve with the masaman gravy |
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
With many thanks to the School of Wok and WorldFoods for a fun evening of cookery and some excellent company. If you are interested in finding out more about the School of Wok do check out my review.
Your photos are inspiring. I have the dusty spice issue as well. I often use the same things over and over again. Thankfully, I discovered Urban Accent spices.. but theirs don’t include wok food spices. The squash looks sensational. I will try this recipe (but I don’t have a wok…… at least I don’t think it made it through the move)
The squash is so beautiful. I am trying to imagine Peking curry duck in eggplant and think these cooks are most inventive!!
I love your photos Fiona, it was great cooking with you at yet another fabuolous event. Jeremy is fab and I often dream about the lemon drizzle cake ..oh yes and the duck too ummm
Mmm the masaman roast poussin sounds amazing! I’m always on the lookout for gluten free recipes 🙂 xx
We have lots of squashes – shall try this