Giveaway of more than £6,000

Celebrate Chinese New Year with Woky Dollars giveaway

Woky Ko celebrates The Year of The Tiger with giveaway of more than £6,000 worth of ‘Woky Dollars’ in true Chinese New Year spirit

The Year of the Tiger festivities roar into action on Tuesday 1st February - and award-winning Asian restaurant Woky Ko is celebrating in true Chinese New Year style, with a giveaway of a ‘Woky Dollar’ in 1,000 of its signature pink delivery bags during the first week of February. Traditional Chinese New Year celebrations are centred around the themes of generosity, community and sharing wealth with loved ones, and Woky Ko is embodying the true spirit of the celebrations - by offering ‘Woky Dollars’ worth either £50 (enough for a real feast!), £10 or £5 - for orders placed on the Woky Ko website between Tuesday 1st - Monday 7th February.

The 1,000 lucky customers who find a Woky Dollar with their takeaway can redeem it for click and collect orders from Woky’s Cargo at Wapping Wharf and Queens Road in the evening - and also in-store at Woky’s latest opening: the new Lunch Bar on Queens Road.

Owner and chef, Larkin Cen, said: “For us, it’s all about giving back to the community and thanking them for their continuous and giant support over the last few years. “One of my favourite memories around Chinese New Year was going to Hong Kong with my family when I was a child. The entire community comes together to celebrate and it’s such an amazing thing to see. Family and community really are at the heart of everything we do and we want to give back to Bristol and have them join in our New Year celebrations, even if it’s simply by taking the time to sit and enjoy our food together.”

To get their hands on a Woky dollar, customers should place an online order duri ng the first week of February and cross their fingers. During this time, those ordering delivery and click and collect should keep their eyes out for a red Chinese New Year envelope arriving inside their iconic pink takeaway bag - inside which they will find either £50, £10 or £5 to redeem online for click and collect or in-store at Lunch Bar until Thursday 31st March. Follow Woky Ko on Facebook, Twitter and Instagram to keep up to date with news, promotions and new dishes.

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Ingredients

350g plain flour 50g cocoa powder, plus extra for dusting 100g icing sugar 275g unsalted butter, chilled and diced 1 large British free range egg, plus 1 yolk, lightly beaten

For the coffee cream: 125g icing sugar 2 tbsp instant espresso powder, dissolved in 1½ tbsp just-boiled water 2 tsp vanilla extract 600ml double cream

To decorate: 140g pack prosecco truffles available at Co op or similar

Method

Put the flour, cocoa powder and icing sugar in a food processor, add the butter, then pulse a few times until it resembles breadcrumbs. Add most of the egg mixture, then pulse into a dough — add more egg if needed. On a clean surface, cut in half and shape into discs, then wrap in cling film and chill for at least 1 hour. Roll each disc between 2 sheets of baking paper to about 5mm thick, then use a template (see tip) to cut out the heart shape, reserving the trimmings. Prick all over with a fork, then chill on a baking sheet for at least 1 hour. Repeat with the next disc, then gather all the trimmings together to make a third heart. Preheat the oven to 200°C/fan 180°C/Gas 6. Bake the hearts for 15 mins, until firm. Leave to cool for 10 mins before carefully transferring to wire racks until completely cold. For the coffee cream, whisk the ingredients together in a large bowl until stiff peaks form. Transfer a third of the mixture to a piping bag fitted with a 1cm open-star nozzle. Pipe a single layer of coffee cream ‘roses’ onto a pastry heart. Place another heart on top. Refill the piping bag with half the remaining cream and repeat. Put the final heart on top and pipe with the rest of the cream. Arrange the truffles on top, and dust with the extra cocoa powder.

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Creamy rice stuffed red peppers

Ingredients Method

2 red peppers, halved and deseeded 2 tbsp pine nuts 1 tbsp olive oil 2 spring onions, thinly sliced 75g risotto rice 400ml vegetable stock (made with 1/2 stock cube) 30g frozen peas, defrosted 30g sweetcorn 4-6 leaves mint, chopped, or 1/2 tsp dried Preheat the oven to 200°C/fan 180°C/Gas 6

Place the pepper halves, cut side up, on a baking tray and cook for 25 mins

Meanwhile, toast the pine nuts in a dry pan for a few mins until just starting to turn golden, then remove and set aside

Heat the olive oil and fry the spring onions for 1 minute before stirring in the rice

Add a ladleful of stock and stir, simmering, until it’s nearly all absorbed

Repeat the process until the stock is used up and the rice is al dente — about 20 mins — then season to taste

Stir in the peas, sweetcorn and mint and cook for 1 minute more

Spoon the rice into each pepper half and serve sprinkled with the pine nuts