Weber GBS Gourmet System Cast Iron Wok 7422

(Weber 7422)
Weber GBS Gourmet System Cast Iron Wok 7422

RRP: £76.99 | Save 10%

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Weber GBS Gourmet System Cast Iron Wok 7422

A porcelain enamelled cast iron wok, distributes heat evenly for effective searing and caramelisation of your meats and vegetables. Can be used in charcoal and gas Weber Gourmet System cooking grates.
  • Part Number: 7422
  • Barcode: 077924004131
  • Shipping Weight (kg): 2
  • Catagory: Weber > Accessory > Weber GBS Gourmet System Cast Iron Wok 7422
  • Price Each: £ 69.29
Read the Weber GBS Gourmet System Cast Iron Wok 7422 Reviews (Overall Rating: 8 out of 10)

Good product which works well. Difficult to clean  -  Used it for the first time. Followed instructions. Produced good food. Found it difficult to clean.
(02/04/2016) Gerald Prior - Hampshire
"Paneer Butter Masala"

Paneer cheese

1 tbs vegetable oil
1 tbs coriander seeds,crushed
500g Paneer cheese, cut into dice size cubes

Curry sauce

2 tbs vegetable oil
2 cloves ground
1 tsp red chilli powder
2 cinnamon sticks
2 tsp garam masala
2 dried red chillies
1 medium white onion sliced
1 small thumb of ginger peeled and finely grated
2 fresh bay leaves
1 whole roasted garlic bulb peeled and mashed. (Roast in the barbecue for 15-20 minutes or until soft, at 180-200°C)
2 tbs tomato puree
2 tb mango chutney
400ml natural yogurt
1 tin chickpeas
4 tbs ground almonds or add more until the required thickness is achieved
25g butter
Salt to taste

Must have accessory: Gourmet BBQ System Wok

Cook the Paneer cheese first. Pre-heat the Gourmet BBQ System Wok; add oil, coriander seeds then Paneer cheese. Brown evenly then take out and set aside.
After you have cooked off the cheese add a good glug of oil to the hot wok; the wok should smoke straight away. Add the ground cloves, red chilli powder, cinnamon sticks, garam masala and dried red chillies. Stir, and then add the onion, ginger and bay. Cook until well coloured, about 1-2 minutes.
Add the yogurt, tomato puree, mango chutney, natural yogurt, chickpeas, ground almonds, then finally add the butter.
Cook through until thick. Remove the wok off of the barbecue and allow to cool and rest for 10 minutes before serving.