School of Wok | London oriental cookery school
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0207 240 8818
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0203 441 9565
Mon - Sat 10am - 6pm, Sundays Closed
As seen on:
Culinary skills Level 2 Certificate 3 week program 4th Aug – 22nd Aug 2014
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Watch Head Chef Jeremy Pang cooking with Nigel Slater on BBC 1. Jeremy's tamarind fish curry was also featured in Nigel's recent book 'The Kitchen Diaries II'.
BBC Two is set to go beetroot crazy tonight as the latest episode of The Great British Food Revivaltackles one of the country's most over-looked vegetables. Despite their super health benefits (beetroots are packed with antioxidants and vitamins and are even known to reduce blood pressure), the future of the beetroot is looking bleak - the UK has lost half of its beetroot fields over the last 30 years.
With that worrying fact in mind, Antonio Carluccio will tonight seek to put beetroot back on the plates of the British public by revealing some fresh and exciting ways of cooking with it. We've been loving the show's quirky recipes based on classic British ingredients (garlic and pear dessert, anyone?) , and can't wait follow Carluccio as he goes on a quest to put our favourite purple veggie back under the spotlight.
If you're keen to get on the beetroot bandwagon, why not try out this delicious recipe kindly sent in to us by the lovely Katherine Potside via Twitter. Roasted beetroots are a perfect complement for warm smoked fish, making this dish perfect for a chilly winter's evening- plus best of all, it's easy peasy to make...
RECIPE: Smoked Fish & Roasted Mini Beets Salad
For the horseradish dressing
2 teaspoons of jarred creamed horseradish
150ml of natural yoghurt
200g smoked fish (mackerel works well)
12 mini beetroots
2 tablespoons of oil
4 garlic cloves
1 handful oregano leaves
1 tbsp balsamic vinegar
Couple of handfuls of salad leaves
Place the scrubbed raw beetroots in foil with the garlic and oregano and drizzle the oil and vinegar over the top. Close up the foil parcel and place in a preheated oven (200c) for about 1 hour.
Brush the fish with oil and pop in the oven at 180 in a foil parcel for about 15 minutes. Remove any stray bones and skin and break the cooked fish into chunks.
Place the salad leaves on a plate, top with the roasted mini beets, layer on the chunks of warm smoked fish and drizzle over the horseradish dressing.