Harts Kitchen
Menu à la Harts
Wok Star
1. Remove any rind or fat from
the steak, then slice the meat into
roughly 3mm thick rectangles.
Tenderise by bashing them with a
cleaver or meat hammer, creating
a large surface area for quick
cooking.
2. Finely chop the ginger
and garlic. Place in a bowl,
adding the remaining marinade
ingredients. Massage the
marinade into the meat, then tip
into a food bag, seal tightly and
marinate in the fridge overnight.
3. When ready to cook, peel the
potato and sweet potato and cut
into 2–3cm cubes.
4. Put the potatoes into a pan of
Black Pepper Beef & cold, salted water, and bring to
boil on a high heat. Lower
Potatoes Hong Kong the
the heat to a simmer and cook
Style
for about 5 minutes, until the
potatoes start to soften. Drain in
Serves 3–4
a colander, giving the potatoes
Ingredients
a little bash around the sides to
300g (10½oz) rib-eye steak
roughen the edges and allow to
1 large Maris Piper or King
cool (do not cover).
Edward potato
5. Roughly dice the onion and
1 white sweet potato
cut the spring onion into rough
1 small red onion
chunks. Roughly chop the red
1 spring onion
and green chillies. Run your
1 large fresh green chilli
fingers along the stick of the
1 large fresh red chilli
green peppercorns to separate
1 stick of fresh green
them. Mix the sauce ingredients
Peppercorns (optional)
together in a small bowl.
Vegetable oil, for deep-frying
6. Now build your wok clock:
5–6 sprigs of fresh coriander
place the marinated meat at 12
followed by the diced
The steak marinade o’clock,
onion, spring onion and chillies,
Ingredients
and lastly the sauce bowl,
¼ of a thumb-size piece of ginger clockwise around the plate.
1 clove of garlic
7. If you have a deep-fat fryer,
¼ teaspoon white pepper
set the temperature of the oil
½ teaspoon sugar
to 180°C (350°F). Otherwise,
a pinch of salt
you can use a wok or large
½ teaspoon pure sesame oil
saucepan, filled one-third with
½ tablespoon cornflour
vegetable oil, to deep-fry, testing
(cornstarch)
the oil with a wooden chopstick
for heat (the end will fizz when
The sauce
the oil is hot enough for deep-
Ingredients
frying). Once your oil is hot
¼ teaspoon salt
enough, deep-fry the potatoes for
½ teaspoon sugar
7–8 minutes, until golden brown
½ teaspoon cracked black
and crispy. Then remove from the
pepper
fryer or wok and drain on a plate
1 tablespoon Lee Kum Kee black covered with kitchen paper.
pepper sauce
8. Heat 5 tablespoons of
50ml (2fl oz) fresh chicken stock vegetable oil in a wok on a high
1 tablespoon light soy sauce
heat until smoking hot, then lay
When it comes to authentic Chinese food,
it’s time to go back to the classroom with
Jeremy Pang and his School of Wok
F
or an ancient Chinese cooking
vessel, the wok is a surprisingly
common sight in most British
kitchens. The big, round
bottomed frying pans first
became a fixture in the 80s,
where influential chefs like Ken Hom stir
fried their way into the nation’s heart on
TV and showed us how quick and healthy
this style of cooking could be.
So we know how useful woks can be
in the kitchen, but we still don’t make
anything as reliably delicious as our local
Chinese take away’s number 32. Or number
64, for that matter.
Enter Jeremy Pang, one of a new
generation of Chinese-influenced chefs
looking to take our understanding of
Eastern cuisine to the next level. Coming
from three generations of Chinese chefs,
after several career changes, Jeremy
decided to bring the world of Asian cookery
to fellow food lovers. He started by taking
them on a walking tour of London’s
Chinatown before setting up the School
of Wok in Covent Garden in 2012. This
cookery school offers award-winning
courses in Asian and oriental cuisine and
a range of woks and utensils designed by
Jeremy himself.
If you can’t make it to London for a lesson,
Jeremy will be coming to Sturminster
Newton for the Cheese Festival on the 9th –
10th September 2017. As well as appearing
in the Mousetrap Food Theatre, don’t miss
him demoing in our store on Saturday 9th.
In the meantime, try this recipe, which also
introduces the concept of the Wok Clock. It’s
an ingenious way of getting your ingredients
in the wok in the right order when in the
heat of a stir frying session.
Method
16
www.hartsofstur.com