The year is a simple hop, skip and a jump away from being finished. We cannot believe that this will be our last newsletter for 2013! Wickedfood Cooking School would just like to wish all our readers a very Merry Christmas, a jolly New Year and above all a very relaxing and safe holiday whatever you may be doing this festive season.
In this week’s newsletter we review Reuben Riffel’s book Braai, Reuben on Fire, which is packed full of wonderful braai recipes for this summer. Our recipe of the week, taken from Braai, Reuben on Fire, is a delicious burger on an aubergine bun with a BBQ sauce.
We have a look at what has been happening at our Sunninghill Cooking School, as well as what is new at Wickedfood Earth.
Our classes for January 2014 is up on the website, so click here to book now to ensure your spot in one of our great cooking classes for next year.
Looking for info on food?
If you have any food-related questions, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Wickedfood Cooking School news
Sunday 12 January at 4pm – The Naked Chef (R430pp). Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of naked food, and shares his simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. Oliver’s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn’t want to spend all night cooking. This cooking class proves that even kitchen novices can make perfect foolproof roast chicken with roast potatoes, fresh tomato and sweet chilli soup, homemade pasta with mushrooms, roast butternut and fruit crumble.
Monday 13 January at 6pm – 30 minute meals (R430pp). Trying to juggle work and home commitments can be tough in this day and age, and the statement of ‘who has time to cook these days’ is on the increase. In this ‘30 Minute meals’ cooking class we show participants how to produce quick and easy 30-minute meals that are delicious and well balanced. Dishes include, Thai vegetable curry, chicken breast with feta and pasta, chilli steak wraps, penne with a rich tomato vodka cream sauce, fried fish with oven chips and homemade burgers.
Sunday 19 January at 4pm – Classic Italian dishes (R430pp). Note that there is no such thing as ‘Italian cuisine’ with a unique nation-wide tradition of preparing food. Our Italian cooking class showcases the Classic Italian dishes that every Italian food-lover must have in his/her cook book. 6 hearty dishes include chicken liver crostinis, zucchini frittata, pasta with a clam sauce, Osso Buca, polenta and pannacotta.
Sunninghill Corporate News
Wickedfood Cooking School has been pumping as 2013 soars to a close. We have been having a wonderful time with all the corporate classes celebrating their year-end functions. Click here to have a look at some of the photos from our classes to see all the fun! We are also selling produce from Wickedfood Earth at the school. The produce which we have is all natural and will make a delightful Christmas gift, coupled with one of our aprons which we also have for sale. If you are interested in purchasing anything from the school you can contact Wickedfood Cooking School on 011 234 3252. Click here to have a look at the produce which we are selling.
Spaces are limited for year-end functions, however we do still have a couple of spots available. If you are interested in having us host your year-end function, click here for more information.
Wickedfood Earth Country Cooking School
Cookbook of the week
The rest of the world calls it a BBQ, however here in South Africa we know that it is called a Braai and BBQ is a flavour! This week we take a look at Reuben Riffel’s cook book Braai, Reuben on Fire. This is a cook book to which many South Africans can relate. Braai, Reuben on Fire takes the good ‘ol fashioned braai to a whole new level in this exciting cookbook. Reuben Riffel shows us that there is so much more which can be done on a braai instead of just chops and wors. Click here for full review
Click Here for reviews of all our cookbooks.
Food quote of the week
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
― J.R.R. Tolkien
Recipe of the week
Aubergines are quickly becoming a house hold name. Their new-found status as part of the super food group has this purple delight being used in a number of new ways. Reuben Riffel, the creator of the cookbook Braai, started playing with the idea of an aubergine burger. Removing the bread from a burger is quite a risky step, but the smokey flavour added to the aubergine while on the braai takes this unique and delicious burger to a whole new level. Not to mention the health benefits of removing bread from the tradtional burger. This burger on aubergine “bun” with BBQ sauce is a must try summer treat. Click here for full recipe
Click Here for all our recipes.