Wok Like an Epicurean
Posted by Carol Corke on 01 February 2011 09:14 PM

28 cm WokVersatility

"Having varied uses or many functions." There you have it, straight from the dictionary.  But we can assure you that our wok redfines versatility entirely in culinary terms.  Much in use in our own kitchen, this multi purpose vessel steams vegetables, poultry and fish, braises beef, sautes, stir fries, simmers, and deep fries foods.  And all with the even heat distribution for which our cookware is famous.  Interestingly, in our kitchen, the wok is used more often for steaming and braising than it is for stir frying!  That may well change as we give Ken Hom's Complete Chinese Cookbook a run for the money.  His recipes run the gamut from the simplest most familiar Chinese fare, to inventive and unusual Chinese dishes.  Chef and I intend to try each of the 250 recipes in this book, which is available from Amazon at a substantial savings. 

Though we seldom have deep fried foods, we've discovered that our wok produces the crispest, most tender chips we've ever eaten. That is, when we weaken and prepare chips. Due to the even distribution of heat and thermal conductivity, this beautiful piece of kitchen gear delivers amazingly moreish chips, much to the dismay of my health conscious alter ego!  We've also discovered that less oil is required as well as lower heat settings. 

That buttery glow of copper encourages us to keep our cookware on conspicuos display, and as it happens to preside proudly in the kitchen even when not in use, the wok often serves double duty as a potato and onion keeper!  No, I won't actually list that as a viable use, but more an admission of one of my own kitchen quirks.  Surely we all have those. 

Whether you wish to indulge in full fat decadence or lean mean health consciousness, this wok will give dependable, superb service over and over again.  I love braised beef, while chef enjoys Asian stir fry.  We both use the wok for steaming our vegetables and do feel we tend to eat more veg than we used to as each steamed batch of asparagas or cabbage or carrots finishes fresh, colourful, and done to tender perfection.  These results have markedly changed our eating habits. If I could have but one piece of Falk Culinair solid copper cookware, perish the thought, this would be my choice. 

During the month of February, this multi purpose vessel can be yours for the Piece of the Month Club price of £199.99.  That's a savings of £45.00.  Enjoy preparing your Valentine a special meal in your new wok or perhaps celebrate the Chinese New Year with one of Ken Hom's recipes.  We are confident that whatever you choose to prepare, you'll soon discover the stunning versatility of this hard working piece of cookware.



2 small aubergines, thinly sliced

Salt and black pepper

125 ml/4 fl oz olive oil

1 kg/2 lb boned shoulder of lamb, cut into 5 cm/2 in cubes

1 medium onion, thinly sliced

2 large tomatoes, peeled, seeded and chopped

2 Tbsp tomato puree

3 Tbsp lemon juice

1/2 tsp grated nutmeg

1/2 tsp curry powder

400 ml/14 fl oz water

How to make Spicy Lamb And Aubergine Stew

Sprinkle the aubergine slices with salt and leave for 30 minutes.
Rinse and pat dry with kitchen paper towels.
Heat 2 tablespoons of the oil in your 28cm wok.
Add the lamb cubes, in batches, and brown on all sides.
Remove the meat from the wok, cover with foil and keep warm.
Add the onion and aubergine to the wok and saute until soft but not brown

Stir in the tomatoes, tomato puree, lemon juice, nutmeg, curry powder and salt and pepper to taste.
Cook, stirring, for 6 minutes.

Add the browned lamb and stir well.

Stir in the water and bring to the boil.
Simmer over low heat for 45 minutes, covered. 

Stir occasionally.

Serve with fluffy rice.


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