Last month I was lucky enough to attend a fabulous blogger
event at School of Wok. The reason? To learn all about WorldFood sauces, an
authentic ready-made range of sauces made with 100% natural ingredients. Now,
having been practically bought up in a Chinese take away (both sets of
grandparents and my parents had their own) I have had an aversion to using
bottled stuff. However, after my evening at School of Wok I can honestly say I
have been converted! I could not believe the delicious dishes that we sliced
and stir fried our way to was basically from a jar. Jeremy Pang, owner and head
chef at School of Wok showed us the basics of how to prepare and cook a range
of über tasty dishes such as Rendang Potatoes, Masaman Roast Poussin and
Coconut & Lemongrass Drizzle Cake. As you can see the pictures speak for
themselves.
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| Pan fried duck breast for the Curry Duck Breast dish |
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| A wonderfully moreish Rendang Potato Curry |
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| Masaman Roast Poussin |
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| Tomato
Kaffir Lime Salsa |
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| School of Wok owner, Jeremy, showing us how its done |
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| Having way more fun than I ever did working at my parents shop |
Since attending the event I have made the Coconut &
Lemongrass Drizzle Cake twice and it has become my fussy husband’s favourite
cake, no mean feat. I urge you all to have a go! You will not be disappointed.
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Coconut & Lemongrass Drizzle Cake
It may not look as pretty but it tasted just as good!
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