Let's Wok - Recipes
Let's Wok - Recipes
Pork tenderloin wrapped in serrano ham
Pork tenderloin wrapped in serrano ham A creamy outdoor wok dish on HOT WOK This dish is perfect for outdoor cooking on a HOT WOK – even in cold and windy weather. Juicy pork tenderloin wrapped in serrano ham, finished in a creamy mushroom sauce, makes a hearty and flavourful meal that works year-round. Ingredients (4 servings) 2 pork tenderloins Serrano ham slices Salt and freshly ground black pepper Butter (or butter spread suitable for cooking) 1 onion, sliced 200–250 g mushrooms, sliced 2 cups cooking cream Water (as needed) Cream cheese, to taste Vegetable stock or beef stock (optional) Fresh flat-leaf parsley, finely chopped Preparation Prepare the meatSlice the pork tenderloins into even medallions. Season lightly with salt and pepper. Wrap each piece with one slice of serrano ham. The ham will hold in place on its own – no kitchen string needed. Preheat the HOT WOKLight the HOT WOK and place a large paella pan on top. Add a small amount of butter and let it melt. Sear the porkSear the wrapped pork medallions over high heat until nicely browned on all sides. Remove them from the pan and let them finish cooking gently on the grill or rest while you prepare the sauce. Cook the vegetablesAdd a little more butter to the pan. Sauté the onions and mushrooms until soft and lightly golden. Make the saucePush the vegetables to the side of the pan and pour in the cooking cream. Stir well with a wooden spoon, loosening the flavours from the bottom of the pan. Adjust the consistency with a little water if needed. Add extra flavourStir in cream cheese for a richer taste. Season with salt and pepper, or add vegetable stock or beef stock if desired. Finish the dishReturn the pork medallions to the pan and let everything simmer gently for a few minutes. Garnish with freshly chopped flat-leaf parsley before serving. Tip White wine can be used instead of water in the sauce, but the dish works just as well without alcohol. Serving suggestions Serve with tagliatelle, rice, boiled potatoes, rösti, croquettes or your favourite side dish. A warming and flavour-packed meal, made for outdoor cooking on HOT WOK. For this recipe, the cooking was done using a Wok Burner 12 kW Pro, combined with a 12 kW flat burner ring and a 35 cm paella pan — a powerful setup that delivers high, even heat, making it ideal for outdoor wok cooking, searing meat, and preparing sauces on a HOT WOK Wok burner.
Khai Jiao - Omelette by HOT WOK
Khai JiaoThai omelette prepared on the HOT WOK. Recipe: 2 eggs 1 tbsp water 1 tbsp cornflour 1 tsp fish sauce 1/2 tsp lime juice 300 ML neutral oil for the wok Watch video at CizzeBBQ
Potato Leek Soup
Potato Leek Soup on a HOT WOK Serves 4 people:4 portions 850 grams peeled potatoes 250 grams bacon (can be increased if you are a bacon pig) 1 vegetable stock 250 ml whipping cream 37%. Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock. Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl. Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency). Season to taste with salt and pepper and finally sprinkle with bacon.
