, ,

I Love My Wok

From steaming to stir frying, deep-frying to braising and even smoking, I Love My Wok will show you exactly how versatile the wok really is. Showcasing over 100 delicious and nutritious recipes for all occasions, Nicola Graimes shows how one pan really can do it all.

To showcase these fantastic recipes we have chosen just three of our favourite recipes…

Golden Purses

Serves: 4, Prep Time: 15 minutes, Cooking Time: 25 minutes

Ingredients:

1 tbsp. sunflower oil (plus extra for deep-frying

2 cloves garlic, finely chopped

5 spring onions/scallions, finely chopped

5cm/2in piece of fresh ginger, peeled and finely chopped

250g/9oz minced/ground chicken

2 tsp. Chinese rice wine or dry sherry

20 wonton wrappers

Salt and freshly ground black pepper

Sweet chilli sauce, for dipping

 

Method:

  1. Heat a wok until hot. Add 1 tablespoon of oil, then the garlic, spring onions, ginger and chicken and stir-fry for 4 minutes until cooked through.

 

  1. Pour in the soy sauce and wine and cook, stirring for a further minute or until all the liquid has evaporated. Season to taste with salt and pepper.

 

  1. Place one wonton wrapper on a flat surface, keeping the others covered with a damp cloth. Put a tablespoon of the chicken filling in the middle of the wrapper. Brush the wrapper with a little water, then gather the sides up around the filling and pinch together to make a bag, enclosing the filling. Set on one side, covered with a damp cloth. Repeat with remaining wrappers and filling.

 

  1. Heat enough oil in the wok to deep-fry the filled wontons. When the oil is hot enough to brown a day-old cube of bread in 35 seconds, add 3-4 wontons and cook for 1-2 minutes until golden. Repeat with the remaining wonton.

 

  1. Serve immediately with sweet chilli sauce, for dipping.

 

 

Yakisoba Noodles

Serves: 4

Prep Time: 15 minutes

(plus 1 hour marinating time)

Cooking Time: 25 minutes

 

 

Ingredients:

350g/12oz firm tofu, drained, patted dry and cubed

250g/9oz dried ramen noodles

2 tbsp. rice vinegar

1 tbsp. tomato ketchup

2 tbsp. vegetarian ‘oyster’ sauce

1 tsp. soft light brown sugar

1 tbsp. sunflower oil, plus extra for greasing

1 tbsp. sesame oil

5cm/2in piece of fresh ginger, peeled and finely chopped

1 red pepper, sliced

1 carrot, sliced diagonally

2 courgettes/ zucchini, slice diagonally

250g/ 9oz Chinese leaves, shredded

6 spring onions/scallions, white and green parts separated, sliced diagonally

Handful of toasted sesame seeds

 

For the marinade:

3tbsp Japanese soy sauce

3 cloves garlic, finely chopped

2 tbsp. sweet chili sauce

3 tbsp. mirin

 

Method:

  1. Mix together all the marinade ingredients in a dish. Add the tofu and stir to coat. Leave for 1 hour, turning the tofu occasionally. Drain, reserving the marinade for later.

 

  1. Preheat the oven to 180°C/ 350°F/ Gas 4. Put the tofu on a lightly oiled baking sheet and roast in the oven for 20 minutes, turning halfway, until crisp and golden.

 

  1. Meanwhile, cook the noodles following the packet instructions. Rinse, refresh under cold running water and set on one side. Mix together the rice vinegar, ketchup, oyster sauce and sugar in a small bowl and set on one side.

 

  1. Heat a wok until hot. Add the oils, then toss in the ginger, red pepper and carrot and stir-fry for 1 minute. Add the courgette/ zucchini, Chinese leaves and the white part of the spring onions/scallions and stir-fry for another 2 minutes.

 

  1. Mix the rice vinegar mixture and the reserved marinade together and add to the wok with the cooked noodles. Toss over a medium heat until combined and heated through, then serve with the tofu, sesame seeds and the green part of the spring onions/scallions sprinkled over the top.

 

Crispy Pork Balls with Spinach

Serves: 4, Prep Time: 20 minutes, plus 30 minutes chilling, Cooking Time: 20 minutes

 

Ingredients:

500g/ 1lb 2oz. lean pork fillets, roughly chopped

2 birds eye chillies, deseeded and thinly sliced

5cm/2in piece of fresh ginger, peeled and chopped

Handful of fresh coriander/cilantro leaves, roughly chopped

2 sticks lemongrass, peeled and finely chopped

4 spring onions/scallions, chopped

4 tbsp. groundnut oil

3 cloves garlic, finely chopped

2 tsp. mustard seeds

½ tsp. chilli powder

500g/ 1lb 2 oz. fresh spinach, tough stalks removed

4 tbsp. Chinese rice wine or dry sherry

3 tbsp. light soy sauce

1 tsp. sugar

Juice of 2 limes

Salt and freshly ground black pepper.

 

Method:

  1. Put the pork, bird’s eye chillies, ginger, coriander/cilantro leaves, lemongrass and spring onions/scallions in a food processor and process to form a coarse paste. Season to taste with salt and pepper, then form into 16 walnut-sized balls and chill in the refrigerator for 30 minutes.

 

  1. Heat half the oil in a wok and fry the pork balls, four at a time, for 4 minutes, turning occasionally, until golden. Add more oil if necessary before cooking the next batch and keep the cooked balls warm while cooking the remainder.

 

  1. Wipe the wok clean; pour in the remaining oil and heat. Add the garlic and mustard seeds and stir-fry for 30 seconds, then add the chilli powder, spinach, rice wine, soy sauce and sugar. Stir-fry for 2 minutes, then add the lime juice. Season to taste with salt and pepper and serve, topped with the warm pork balls.

 

Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has written more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The Big Book of Low-Carb Recipes, Veggienomics, The New Vegetarian Kitchen (that was chosen as one of OFM‘s Top 50 Cookbooks of the Year) and The Part-Time Vegetarian for Nourish.

 

‘I Love My Wok’ is available to buy from the 17th August 2017 from Nourish.

,

3 of Our Favourite Recipes from Meet Your Matcha

Matcha is the fine green tea powder, packed with antioxidants, that’s taking the world by storm! It’s combination of endless health benefits, and delicious subtle flavours is quickly making this miracle ingredient a staple for foodies around the world. From smoothies to salads, main meals to munchies, there’s more to matcha than just another cup of tea. So to help you discover how you can pack your diet with the power of green tea, we’ve selected three of our favourite recipes from Joanna Farrow’s Meet Your Matcha.

Kedgeree with Matcha Butter
This is a recipe for matcha lovers everywhere! Serve the matcha butter atop the hot veggie rice so it melts in deliciously.

Serves: 4, prep: 10 minutes, cook: 25 minutes

Ingredients:
250g/9oz/1 1/4 cups brown
or white basmati rice
4 medium eggs
10 cardamom pods
65g/2 1/2oz/1/4 cup softened
slightly salted butter
1 tsp matcha
1 bunch of spring onions/
scallions, thinly sliced
100g/3 1/2oz/3/4 cup petits
pois or baby broad beans,
thawed if frozen
3 tbsp chopped fresh parsley
1/2 tsp ground tumeric
sea salt and freshly ground black
pepper
lime wedges, to serve

 

Method:

  1. Cook rice in plenty of boiling, lightly salted water for 10-15 minutes or until tender. Lower the eggs into a separate pan of gently simmering water and cook for 7 minutes. Drain the rice and eggs. Peel away the shells from the eggs. Crush the cardamom pods using a pestle and mortar. Pick out and discard the empty pods and lightly crush the seeds.
  2. Beat 40g (1 1/2oz) of the butter in a small bowl with the matcha. Heat the remaining butter in a frying pan and gently fry the spring onions/scallions for 2 minutes. Stir in the rice, peas or beans, cardamom, parsley, turmeric and a little salt and pepper, and mix well over a gentle heat for 3 minutes.
  3. Quarter the eggs, add to the pan and cook for a further 2-3 minutes to heat through. Transfer to warmed serving plates and spoon the matcha butter on top. Serve with lime wedges.

TIP! Nothing brings out the rich matcha flavour quite like butter. Any leftover matcha butter is lovely spread on toast, used for topping baked potatoes or stirred into rice. It’s definitely worth making double the quantity.

 

Rack of Lamb with Matcha and Pistachio Crust
Pretty pistachios and matcha make a crispy crust for simple roast lamb. Serve with traditional roast potatoes or buttered, steamed baby potatoes and a side of seasonal greens.

Serves: 2-3, prep: 10 minutes, cook: 30 minutes

Ingredients:
25g/1oz/2 tbsp butter
2 shallots, finely chopped
2 garlic cloves, crushed
1/2 tsp finely chopped fresh
rosemary
25g/1oz/1/4 cup pistachio
nuts, skinned if liked (see tip)
25g/1oz white bread, torn
into pieces
1 tsp matcha
sea salt and freshly ground
black pepper
1 French-trimmed rack of
lamb, 6-7 ribs
150ml/5fl oz/2/3 cup of
lamb stock
100ml/3fl oz/scant 1/2 cup
red wine
1 tbsp light muscovado/
brown sugar

Method:

  1. Preheat the over to 220C/425F/gas 7. Melt the butter in a small saucepan and gently fry the shallots, garlic and  rosemary for 2 minutes.
  2. Blend the pistachio nuts and bread in a food processor until finely ground. Add the matcha, the shallot mixture and a little salt and pepper, and blend to combine.
  3. Place the lamb in a small roasting pan, skinned side up, and pack the matcha mixture on top. Roast for 25 minutes if you prefer your lamb still pink in the middle, or an extra 10 minutes for well done. Transfer to a board and keep warm while you make the gravy.
  4. Add the stock, wine and sugar to the roasting pan,and bring to the boil, stirring. Boil for a few minutes until slightly reduced. Carve the lamb between the ribs and serve with the gravy.

TIP! Skinning pistachio nuts isn’t essential, but it does bring out their emerald greeness! Place the nuts in a bowl, cover with boiling water and let stand for 30 seconds. Rinse and drain. Rub between paper towels to loosen the skins, peeling away any that remain with your fingers.

 

Dairy-Free Green Tea Popsicles
For vegans as well as those avoiding dairy products, these popsicles have a great milky consistency and plenty of flavour. They are the perfect green tea treat for lazing on a summer’s afternoon – or as a good-for-you dessert. 

Makes: 8-10 popsicles, prep: 5 minutes, plus freezing

Ingredients:
1 ripe banana
1 1/2tsp matcha
350g/12oz/1 1/3 cups
dairy free coconut yoghurt
100g/3 1/2oz/scant 1/2 cup
agave nectar or coconut
blossom nectar
100ml/3 1/2fl oz/scant
1/2 cup oat or rice milk
1 tbsp lemon juice

 

 

 

 

 

 

Method:

  1. Break the banana into pieces and add to a food processor. Add the matcha and blend to form a smooth puree.
  2. Add the yogurt, agave nectar or coconut blossom nectar, milk and lemon juice, and blend again until completely smooth, scraping down any mixture that clings to the side of the bowl.
  3. Transfer to a jug and pour into ice-cream moulds. You’ll probably have enough mixture to fill 8-10 moulds. Push a wooden lolly/ice cream stick down into the middle of each and freeze for several hours until firm.
  4. To serve, run the moulds under hot water until you’re able to pull the lollies out of the mould

Enjoy your matcha inspired dishes and take comfort in the knowledge that not only are you eating delicious food, but you’re also loading your body with anti-oxidising goodness!

 

Joanna Farrow is a food writer and stylist with a flair for food that does you good. She has worked as a freelance writer for several food magazines including BBC Good Food. Her previous books include Great British Bake Off: Bake It Better, 30-minute Vegetarian, Good Fast Family Food and Ready Steady Cook for Kids. Joanna’s new book Meet Your Matcha is available now. For further information visit her website.