Let's Wok – Ricette
Let's Wok – Ricette
Paella with shellfish and chicken:
Paella with shellfish and chicken: 400 gr. risotto rice 600 gr. Chicken breast fillets 300 g. Tiger prawns 300 g. mixed shellfish (e.g. mussels, squid) 2 garlic cloves 1 red pepper 3 tomatoes 4 artichoke hearts 150 gr. peas ½ vegetable stock cube 3-4 saffron threads Sea salt and pepper 2 tbsp. freshly chopped parsley Olive oilAll ingredients should be cleaned and cut into the desired pieces - if you are using fresh mussels, these should also be steamed first. If you are using raw king prawns, these should be cooked first and then removed from the panPut the paella pan on medium heat and add some olive oil. Fry the chicken pieces with the garlic and add the peppers and tomatoes. Let this simmer for a few minutes. Add about 1 litre of water, the stock cube and the saffron. When it boils, add the rice and let the dish simmer for about 10-12 minutes. Remember to stir the dish a few times. Add all your shellfish, peas and artichoke hearts to the dish and heat for about 10 minutes. Season to taste with salt and pepper.
Thai inspired spareribs
Thai inspired spareribs and definitely not the last time we make them here. 3 sides spareribs1 red onion3 chillies (depends on the strength)1/3 fennel3 good slices of ginger3 bay leaves2 star anise2 dl soy1/2 Katjap manis2 dl apple must3 dl water2 tablespoons brown sugarSalt and pepper 1) Remove the membrane at the back of the spare ribs.2) Place them in the Traeger at 100 degrees, for 2 hours (can be omitted).3) Coarsely chop the chilli, red onion, fennel and ginger4) After 2 hours, cut up the spareribs, cut between the legs and spread them in a fireproof dish or something that can withstand the heat.5) Divide all the other ingredients into the dish and stir. Now the barrel must go back into the Traeger.6) After 3 hours, take the dish out, the spareribs out of the dish and strain the liquid.7) Transfer the spareribs to a hot wok, together with the liquid.8) Reduce liquid in so it sticks to the spareribs.Now you are ready for Thai-inspired spareribs.
Appetizer: Ricepaper with Chicken and Pak Choi
Appetizer: Ricepaper with Chicken and Pak ChoiAll you need: - Pak Choi - Chicken breast (cut into strips)- Sesame Oil - Oyster sauce- Soya sauce- Red curry paste- Peanut Oil / Sunflower Oil- Rice paper- Sesame seeds- Fresh limeMarinade for the chicken (can be made the day before - or 2 hours before)In mixet ratio 1:1- Sesame Oil - Oyster sauce- Soya sauce Preparation of the chicken:Heat peanut Oil/sunflower Oil in the wok. Fry red curry paste (dosage according to how strong you want it) in the oil. Pour the chicken into small cubes - or strips into the wok. Fry the chicken well. Remove the chicken.Add the coarsely chopped pak choi to the wok and fried it. Rice paper as a base / serving optionPour a good amount of Oil into your wok pan. Heat the oil to about 180 degrees - Peanut oil or Sunflower oilThe rice paper will bubble up in 2 seconds when the oil is hot enough. If the oil is not hot enough, the rice paper will not bubble. When the rice paper bubbles up, immediately remove it from the wok again. Info: You can cut the rice paper into all different sizes. ServingPut a few pieces of Pak Choi on a piece of rice paperThen a few pieces of chicken Finally, squeeze some fresh lime over it Sprinkle some sesame seeds on top And now you can serve.
Delicious crispy rice paper
Use rice paper as a base for starters or as a garnish for your meal. Here we've made rice paper easy and simple in the wok and then used it to serve a small easy dish with meat, salad, chilli mayo, topping with grated lime. The rice papers are too big or maybe not round. You can easily cut them into the shapes you like and then they just need 3 seconds down in the hot oil in the wok. We recommend that when making crispy rice paper in the wok, you have it all ready as it goes really quickly.
Fried noodles with beef and Pak Choi
Super tasty wok with udon noodles, beef, spring onions and Pak Choy, Pak Choi or Bok Choy - yes, dear child has many names. The dish is seasoned with garlic and chilli and topped with peanuts.Ingredients4 people 1 bunch spring onions 4 pieces. carrots 400 g Pak Choi 3 cloves of garlic 1 piece. ginger 1 piece. chili 300 g udon noodles (alternatively egg noodles or rice noodles) 60 g hoisin sauce 500 g minced or sliced beef 50 ml soy sauce 50 g peanuts lime leaves oil (as needed) Here's how you do itPrepare ingredients: Cut carrots into sticks. Cut spring onions into thin half slices. Cut and roughly chop the Pak Choi. Chop or press the garlic into small pieces. Grate the ginger as finely as possible. Chop Chili as finely as possible. Cook noodles: Put a large pot of water on the boil. Cook the noodles in the pan with water for 2-3 minutes. After boiling, save approx. 1 dl of the boiling water. Stir the noodles with the saved code water and the Hoisin sauce. Put the lid on and let them stand. Wok:Heat the wok and pour in a little sunflower oil for approx. 1 min.Fry carrots for 4-6 min. Add pak choi, garlic, ginger and possibly lime leaves to taste with a little salt.When it has been fried at high heat for 2-4 minutes, remove the vegetables in a bowl. Heat the wok again with new sunflower oil. Fry the beef for 4-6 min. on full heat and then add the soy sauce and the vegetables from the bowl. Turn together 1 min. Then add the noodles to the wok and stir for 1 minute. by medium heat. Serve: Arrange the dish on a plate and top with chilli and peanuts.
Chicken with vegetables
Chicken must probably be said to be in the top 3 when it comes to popular ingredients in wok dishes. In this recipe, it has been joined by pasta and delicious vegetables such as sweet peas, chickpeas, mushrooms and peppers.Credit: Handgaard_bbqIngredients4 people Wok sauce 1 general soy sauce 3 tsp. Ketjap mani soy sauce 2 tbsp. sweet chili sauce 1 tbsp. mustard 2 tbsp. sugar Chicken and vegetables 400 chicken 1 tbsp. Tuscan spice mix 200 mushrooms 1 bell pepper 1 tbsp chickpeas 1 bag of sweet peas (common peas and sugar peas can also be used) 1 onion sunflower oil salt & pepper
Beef with onions in HOT WOK
It's not just classic wok dishes that you can use your HOT WOK for. Also a Danish celebrity such as steak with onions, the gas burner is particularly suitable for together with a HOT WOK paella pan with a high rim. Then you can easily fry the steaks and onions and prepare the most delicious brown sauce in copious amounts in your outdoor kitchen. This summer version is spiced up with fresh thyme and blackberries. For 5 PersonsIngredients Steaks: 0.9 kg. ground beef (formed into patties) oil salt & pepper Soft onions - onion mixture: 1 piece. leeks (sliced) 1.5 pcs. onion (in rings) 0.5 bunch spring onions (sliced) oil 1 tsp. sugar 4 sprigs fresh thyme salt & pepper Sauce: 25 butter 0.75 wheat flour 0.38 L milk (potato water and/or cream) salt & pepper color 0.5 pk blackberries Here's how you do itSoft onions - onion mixture:Heat the pan. Fry leeks and onions until soft.Add thyme, sugar, salt and pepper. Pick them up. Fry the beefs: Fry the steaks for 4 min. on every side. Remove them (they should not be cooked through, as they also need to simmer in the sauce) Brown sauce:Melt butter and pour flour into the pan.Whip and make a butter ball.Pour in liquid (milk, potato water and approx. 1.5 dl of cream).Season to taste with salt and pepper.Let the dish simmer for 5 minutes. Final touches:Place the steaks in the sauce and let it simmer for approx. 7-10 min. Place plenty of the onion mixture on each steak. Dump blackberries in between and let them simmer for 2-3 min. Finally, sprinkle with flaked salt before serving.
Paella with seafood
Paella is a Spanish rice dish that can be prepared with prawns, shellfish, chorizo and vegetables. Here you get a recipe for paella with mixed seafood - and you can play around with the ingredients you want.Spanish paella is usually nicely greased with good olive oil and is often seen with several different fish, squid, mussels or lobsters. We have saved a little on the oil, but you can turn it up if you like. Paella gets some flavor and color from saffron, which is absolutely essential for the paella to taste and smell right.Ingredients 4 people 300 g squid 200 g prawns (peeled) 100 g of blue mussels 2 pcs. large onions 3 tbsp. oil 2 cloves of garlic 1 pinch saffron 4 dl rice 2 dl peas 5 dl chicken stock 3 dl white wine 1 fresh chili 2 pcs. tomatoes 3 sprigs of thyme salt & pepper Lemon Lime Here's how you do itPreparation:Chop the onions and fry them until soft in oil in the paella pan.Stir in crushed garlic, saffron and rice and let it simmer for a few minutes.Pour in the stock and wine and let it simmer under the lid for approx. 10 minutes. Cut through the chili pepper. Remove the seeds and cut into fine strips.Add chopped tomatoes, squid, thyme leaves and chilli to the rice and season with salt and pepper. Put the lid on and let it cook for another 6-7 minutes. Add the prawns and mix a little. Place clams on top. Allow the dish to simmer for a few minutes before serving.
Fried beef with oyster sauce
Fried beef with oyster sauceTry this delicious wok with beef and oyster sauce, which just always goes well in these spicy dishes.Ingredients 4 people 400 g beef (tenderloin or fillet) 8 tbsp. oil 3 cloves of garlic chilli (optional) 7 tbsp. oyster sauce 3 tbsp. soy 150 g carrots (in strips) 100 g onion (in strips) 50 g fresh pepper 1.5 tbsp. sugar salt & pepper 6 tbsp. water rice Here's how you do itPreparation:Beef is cut into thin slices and marinated in a mixture of oyster sauce, soy, sugar, slightly less than half the oil, salt and pepper for at least 20 minutes.The vegetables are cleaned and cutGarlic is choppedRice is cooked. Preparation:Heat the rest of the oil in the wok.Sauté the garlic and chilli.The beef is mixed in and fried for 2-3 min.Mix in the vegetables and a little water, continue to cook for 2-3 minutes. Served with rice. Enjoy
Deep fried Bananas
Thai fried bananas are a classic Asian dessert with deep-fried bananas that can be found on virtually every street corner in Southeast Asia, but you don't have to travel that far. You can make them yourself with your HOT WOK and perhaps serve them with ice cream and chocolate sauce. Ingredients 4 people 4 pieces. bananas 2.5 dl wheat flour 2 tbsp. sugar 2.5 dl water peanut or sunflower oil Possibly. powdered sugar Here's how you do itPreparation:Flour, sugar, baking soda, water are stirred into a dough in a bowl.Remove the pulp from the bananas and cut them into 3 pieces.Roll them lightly in flour. Wok:Heat the wok and add oil (requires quite a bit of oil).Dip the banana pieces into the batter, letting excess batter drip off.Fry them in oil until golden brown.Pick them up and let excess oil drip off. Sprinkle if necessary lightly dust the bananas with powdered sugar and serve immediately - preferably with vanilla ice cream and chocolate sauce.
Delicious Pancakes on HOT WOK
Delicious Pancakes for 4 people. Ingredients 4 eggs 3 dl milk 150 g wheat flour 1 tbsp. sugar (preferably replace with brown sugar) 1 tsp. vanilla sugar 0.5 tsp. cardamom (can be omitted) 0.5 tsp. lemon zest (can be omitted) 1 pinch salt 50 g butter (for frying) Here's how you do it:Whisk all ingredients together. Pour the batter into a jug or bottle, so it's easy to control when you have to bake them. Place the flat burner ring on your HOT WOK and turn on. When the paella pan is hot, add butter to the pan. When the butter has melted, pour the batter into the pan and spread it out. Keep a close eye on when the pancake needs to be turned, because a HOT WOK is very hot, so your pancakes are quickly baked.
Duck with rice and vegetables in HOT WOK
Whether it's for the weekday or the weekend, a hearty wok dish can always work wonders. In this recipe, we crisp up duck breast and combine it with vegetables and rice. To add extra flavour and punch to the dish, we also add a lovely wok sauce, which beautifully ties all the flavours together.Prepared by:Handgaard bbqIngredients 4 people 1 piece broccoli 1 red bell pepper 12 mushrooms 6 spring onions 700 g duck breast 500 g cooked rice chili oil (for frying vegetables) Wok sauce 1 tbsp. sweet soya (ketjap manis) 2 tbsp. soya 1 tbsp. brown flour 1 tbsp. sambal oelek How to make Prepare all ingredients:Clean and chop all the vegetables so that they are ready for the wok.Mix the sauce and have it ready.Fry the duck breast:Cut cubes in the fat side of the duck breasts, then season with salt on all sides.Light the wok and place the duck breasts on the cold wok pan. Now fry the duck breasts for 3 minutes on each side. Remove and leave to rest.Wok:Add the rice to the wok and toss in the fat from the duck. After about 2 minutes, take the rice off again.Pour the chilli oil into the wok and fry the vegetables in the oil.While the vegetables are frying, cut the duck breasts into smaller pieces.When the vegetables start to colour, add the rice and duck to heat again.Season to taste with the wok sauce.
