School of Wok Christmas Recipes with AEG

We donned our chefs hats, fastened our aprons and got stuck into preparing a Christmas feast at School of Wok – and in the process learnt all about the new AEG Mastery Range!

There’s no doubt we are all getting more experimental in the kitchen, and therefore expecting more from our appliances. The AEG Mastery Range aims to satisfy those looking for the ultimate responsive cooking experience to take taste further.

The AEG Mastery Range includes: a first of its kind ComfortLift dishwasher, designed to gently lift the lower rack to a more convenient working height for easy loading and unloading – no more bad backs! A SenseCook Pyro Oven that acts as a sous chef, allowing you to cook restaurant quality dishes such as perfectly cooked steak. A CustomFlex fridge freezer with door storage that can be customised to your needs – who doesn’t love customization. An intelligent Hob2Hood that automatically adjusts to your cooking activity on the hob so you can concentrate on the task in hand, and a ComboHob which connects an induction hob with an integrated extractor – perfect for those who don’t want or have space for a full hood. Hurrah!

We’re about to move house and one of the things we’re most looking forward to is completely re-doing the kitchen so it was the perfect opportunity to give everything a go first hand – you can’t exactly whip up a stir-fry in the kitchen showroom now can ya? The friendly chefs at School of Wok taught us how to make Sui Mai (open Wontons to you and I!) as well as a festive take on a classic stir-fry (read on for the recipes!).

We loved how super easy everything was to use – particularly the induction hob which you use like a touch phone. No need to jab away, just lightly touch the wipe clean surface and on it comes – just slide to adjust the temperature. It’s a doddle. As we were using a proper wok we were working on a high heat and it only took seconds to be completely ready to use. Perfect if you’re as impatient as us.

If you fancy testing the range out yourself, the School of Wok is the perfect place to do it. AEG have kitted the kitchen out with tall the latest technology, so as well as trying out some new gadgets you’ll also learn some new kitchen skills. Sounds like a great way to spend a few hours to us.

Already a pro/got all the kit at home? Give these recipes a go and let us know how you get on!

 

Christmas Turkey Sui Mai Dumplings & Stir Fried Chicken in a sweet and sour cranberry sauce

Christmas Siu Mai Dumplings (Open Wontons)

Ingredients

300g minced turkey mince

2 Chinese mushrooms (soaked overnight)

20g potato starch

20ml sesame oil

1⁄2 an egg white

Pepper to taste

1⁄2 tsp salt

1 1⁄2 tsp sugar

1 pack of fresh wonton pastries

Dried cranberries

Petit pois

 

Preparation

1. Finely chop the mushrooms
2. Mix all the ingredients together with a spoon and then start to beat, keeping 1 hand clean to hold the bowl and one hand dirty to mix
3. Pick up mix and throw back into the bowl to aerate and combine the mix well. This process will also help to soften the meat
4. Cut the wonton pastries into a rough circle

Wrapping

1. Place a heaped tsp of meat in the centre of a wonton pastry
2. Using the bottom of the teaspoon, ensure the meat paste covers every part of the pastry.
3. Push with the bottom of the spoon to ensure all the meat stays in the parcel and turn the pastry with your left hand to using your thumb and index finger to form a circle – (create an ‘egg cup’ shape with your left hand and allow the pastry to keep spinning around the egg cup whilst pushing with your spoon)
4. Garnish with a cranberry or petit pois

Cooking

1. Steam for 10-12 minutes in a steam basket lined with baking paper or banana leaf

Stir Fried Chicken in sweet and sour cranberry sauce

Ingredients

300g chicken thigh

1⁄2 onion, diced

1⁄2 pepper, diced

100g pineapple chunks

1 x spring onion

The Marinade

2 tsp Sesame oil

1 teaspoon sugar

1 pinch Chinese 5 spice

2 tablespoons light soy sauce

1 tablespoon corn flour

The Sauce

2 Tbsp Cranberry sauce

1 tbsp tomato ketchup

2 tbsp pineapple juice

1 tbsp sugar

2 tbsp white rice vinegar

Dash of dark soy

1 x star anise

Pinch of dried chillies, optional

Small handful of dried cranberries, chopped

 

Preparation

1. Cut the chicken into large slices and place in a medium sized prep bowl
2. Dice the onion & pepper and place in a prep bowl
3. Throw all the marinade seasoning in with the chicken and massage well ensuring you add the corn flour last
4. Finely slice the spring onion and place in a small prep bowl
5. Mix all the sauce ingredients together

Cooking

1. Heat 1 tablespoon of vegetable oil in a wok to high heat
2. Once smoking hot, add the onions & peppers and stir-fry for 2 minutes
3. Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok
4. Bring oil to a high heat and add the chicken. Stir-fry until chicken is golden brown
5. Add the pineapple and stir in to the mix
6. Now add all ‘The Sauce’ ingredients to the wok including the dried cranberries. Continue to stir-fry on a high heat
7. Add the spring onion to finish.

* If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken

 

https://www.aeg.co.uk/taste/inspiration/mastery-range/

https://schoolofwok.co.uk/