Cooking out of jar is something we resort to only when we are really hard pressed for time or in a situation when we simply do have access to fresh ingredients, but there are few jarred sauces that defy this belief and World Foods sauces I think deserve to be one of those. The reason I say this thank to a really well planned and executed cookery class at the School of Wok courtesy WORLDFOODS and expertly conducted by Head Chef at School of Wok Jeremy Wong.
WORLDFOODS produces a range of seven ready-made sauces totaling 51 variations in all with tantalising Asian dipping sauces, pastes, noodle sauces, stir-fry, cooking sauces, marinades, chutneys and salad dressings . The best bit is that they do not use preservatives and artificial flavorings. AND their products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring. The aim being to produce and maintain a range of “clean” products that are suitable for Vegetarians, Vegans and Celiacs.
Once we had a brief introduction from Jeremy, we were each asked to pick a partner to cook with and since I was going to be eating the duck and Nayna is a vegetarian we picked other partners and Fiona and me started working on the ingredients.
Jeremy showed us some really amazing knife skills and we sliced a pepper like I’ve never done before using a rather huge cleaver imported straight from the Far East. In spite of both Fiona and me still having wrists in bad shape we managed this bit smoothly thanks to picking up some basic techniques that Chef Jeremy very lucidly explained.
The mention of Panang Curry duck with Thai basil stir fry made my mouth water. On the menu was a also a Masaman roast poussin and for the vegetarians similar dishes using the same WORLDFOODS sauces but with aubergine replacing the duck and delicious and cute squash used in place of poussin. I love paneer and the squash was stuffed with paneer – I felt slightly greedy especially when I saw the beautiful roast squash was taken out of the oven – turning a visible shade of green (with envy – which scared Fiona a little and Nayna a lot 😉 !). The vegetarians also made Rendang tacos.
After the veggie chopping when we started cooking I was really impressed with the huge portion of duck that we were going to cook and it watching the duck sizzle and ooze its fat and juices on the pan made my tummy rumble in anticipation of a fab meal.
What happened next was the most interesting part of the evening – we learnt some cool wok handling skills and the basics of how to get a stir fry going, I even managed to get a really cool video of Jeremy giving us some amazing tips – why not head over to my Instagram feed and watch the video now?!)
After our cooking session we sat down to a delicious meal and really enjoyed the the taste of the dishes – fresh and full of flavour – nothing that you will expect coming out of a jar – ever! The Lemon drizzle cake made with WORLDFOODS lemongrass paste had a beautiful fluffy and light texture and was irresistibly yummy. I am not a fan of traditional lemon drizzle cakes and find the sharp citrusy taste overwhelming but the milder lemon grass was a very welcome taste for me and I really think that this is going to be my favourite not so secret ingredient for my future bakes!
With minimal prep done for us, I picked up some excellent knife skills and cookery tips, ate some gorgeous Asian Fusion food and spent a very pleasant evening in the company of some old food blogger friends and met some more really lovely bloggers. The most important part was the superb time management by Jeremy and his efficient in house chef.
WORLDFOODS have kindly agreed to give ONE lucky reader a selection of 5 delicious sauces to experiment with so you too can create asian fusion foods using natural ingredients in the comfort of your own home.
How to enter the WORLDFOODS Asian Fusion Flavour Sauces Giveaway with sliceoffme blog:
How to enter the giveaway:
You too can WIN 5 delicious sauces from the WORLDFOODS range, all you have to do is :
- Follow me on twitter – @manjirichitnis
- Tweet out the following –
#WORLDFOODS#WIN@fusiontasteteam sauces with@manjirichitnis, to enter#GIVEAWAY head to sliceoffme blog bit.ly/16oX4oj - Leave a comment below telling me what is your favourite asian dish and your facebook name used to like my FB page. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.
Please have a read through the Terms and Conditions below:
- Winner will be picked using Random Number Generator.
- Deadline for entering this contest is 5th January’ 2015 midnight GMT.
- Entry is open only to residents of the U.K except Scotland and Ireland.
- All entrants must be 18 years old and above.
- ONE lucky winner will be chosen using random number generator.
- The giveaway prize is as mentioned in the post. Neither WORLDFOODS, nor I am liable for any damage of products and / or contents in transit.
- Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The sauces will be sent directly by WORLDFOODS.
- The prize is as stated: no cash alternatives are available.
- I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
- The winner will be notified on 6th January’ 2015 on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and Knorr to contact you via email id to arrange for the goody bag to be sent out to you.
- If the winner failS to respond by 8th January’ 2015 then another winner will be chosen via Random Number Generator.
CONGRATULATIONS TO THE LUCKY WINNER WHO HAS WON 5 DELICIOUS WORLDFOODS Asian Fusion Flavour Sauces
Sarah Davies @haonharas
*With thanks to WORLDFOODS and the PR team for arranging the fabulous sauces for my giveaway and inviting me for the event. A special thank you to School of Wok and Jeremy for his time, generosity and teaching me some cool skills . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own
