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Gok's a wok legend; Gok Wan shifts his focus from fashion to food with his latest recipe book. finds out more.

Byline: Marion McMullen

TV FASHION and style guru Gok Wan has made his mark by giving women the confidence to appreciate their bodies... whatever their size.

Now he's cooking up another best seller following the success of his first recipe book, Gok Cooks Chinese, which topped the book charts and accompanied the Channel 4 series of the same name.

Gok's Wok offers more than 80 of his fresh, simple and super-healthy one-pan dishes with the minimum of fuss.

Gok's Wok by Gok Wan is out now, Ebury Press PS20 10-MINUTE NOODLES INGREDIENTS (Serves 4) 2 tbsp of vegetable oil 300g frozen prawns 1 red onion, peeled and roughly sliced into thin wedges 4 cloves of garlic, peeled and finely chopped 3cm piece of fresh ginger, peeled and finely diced 2 fresh red chillies, deseeded and finely sliced (leave in the seeds if you like it hot) 80g frozen broad beans 80g frozen peas 80g drained water chestnuts, roughly chopped 350g straight-to-wok thick udon noodles 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce Optional: lime juice and sweet chilli sauce, to serve "Here is a recipe that delivers maximum flavour using only long-lasting store-cupboard basics and which will be ready in under half an hour."

METHOD HEAT half of the oil in a wok over a medium to high heat. When hot, add the prawns and fry for two or three minutes, stirring every now and then, until they have defrosted and turned a delicious coral colour (they won't be fully cooked at this point). Tip the prawns onto a plate and wipe your wok clean with kitchen roll.

Heat the remaining oil in the wok over a medium to high heat. Once hot, fry the onion for a minute before adding the garlic, ginger and chillies. Stir-fry for a further minute and then return the half-cooked prawns to the wok. Heat through for one to two minutes and then add the beans and peas. Stir-fry the whole lot for a further two to three minutes until everything is heated through.

Add the remaining ingredients apart from the lime juice and sweet chilli sauce and toss together until well combined.

Don't even mess around plating up this dish, just place the wok in the middle of the table with the lime wedges and chilli sauce, if using, alongside and revel in the eating-induced silence that is sure to fall over your friends.

PACKED LUNCH BROTH INGREDIENTS (Makes 1.25 litres.250ml/serving) 1.25ltr miso stock 1/2tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 spring onion, trimmed and bashed 2 sticks of celery, chopped 1 clove of garlic, squashed A 4cm piece of fresh ginger, peeled and roughly chopped White pepper METHOD PLACE all the ingredients in a large saucepan and season with a generous pinch of pepper. Bring the ingredients to the boil over a medium heat and then reduce the heat and simmer for 15 minutes. Strain the stock through a fine sieve, discarding all of the vegetables.

Either drink this soothing stock on its own to brighten up any time of day, or take it to work in a flask for lunch and pour it over a selection of finely sliced veggies or cooked meat or prawns.

MANGO& LEMON GRASS SORBET INGREDIENTS (Serves 8) 250ml water 4 stalks of lemon grass, outside husk removed, halved and bashed zest of 3 limes 300g caster sugar 5 ripe mangoes, peeled and stoned METHODPOUR the water into a saucepan and add bashed lemon grass, lime zest and sugar.

Bring to the boil, stirring a couple of times, until all of the caster sugar has dissolved. Turn off the heat and leave the mixture to infuse for at least two hours. Roughly dice the mangoes and place in a blender. Sieve the infused sugar syrup over the mango pieces and blitz to a puree.

Discard the lemon grass and lime zest. Pour the liquid into a container with a lid and freeze for a minimum of six hours.


Style and taste... Gok Wan and, left, his new recipe book
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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Date:Nov 16, 2013
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