Classes in detail
Week 1 (4th to 10th September)
Monday 4th September at 6pm – Classic Indian dishes (R495 per person). Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India’s range of cuisine can amaze even a connoisseur. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. Join us in discovering six of these incredible dishes in our Indian cooking class.
- Samoosas – The secret of folding, filling and cooking, a great snack with a classic vegetarian filling.
- Chicken Tikka Masala – Spicy yogurt sauce which helps tenderize the chicken and has now become the UK’s national dish.
- Vindaloo – a hot fragrant beef curry from India’s west coast,
- Making the perfect Dahl – the quintessential lentil stew popular throughout India.
- Parrathas – buttered layered flat bread
- Tomato and onion salad – basic salad sambal, found on most Indian and Pakistani dinner tables.
- Rice pudding – one of India’s most popular desserts.
Week 2 (11th to 17th September)
Monday 11th September at 6pm – 30 minute meals (R495 per person). In this class we will cover the use of basic kitchen equipment as well as show participants how to produce quick and easy 30-minute meals that are delicious, and at the same time well balanced.
- Thai vegetable curry – A quick, fragrant, spicy, healthy vegetable curry, served as a soup, or with rice or noodles.
- Braised chicken – glazed with soy sauce and honey on fried noodles
- Grilled beef – with the mushroom and red wine sauce, on a sweet potato and butternut mash, and a salad.
- Vodka pasta – penne with a rich tomato vodka cream sauce, a perfect standby for a quick hearty meal or last minute wow dish for unexpected guests.
- Fish with almonds – served on steamed greens.
- Rich chocolate self-saucing pudding – with only 5g of fat!!
Week 3 (18th to 24th September)
Monday 18th September at 6pm – Favourite Italian dishes (R495pp). The first useful thing to know about Italian cooking is that, as such it actually does not exist. The cooking of Italy is really the cooking of its regions. We take your taste buds on a tour of Italy and teach you some of its classic dishes, as well as some of the lesser known little gems.
- Focaccia Recco – an elastic, dough, flaky once cooked, stretched thinly, topped with cheese and other fillings, then covered with a second layer of dough and baked, a delicious appetiser.
- Potato gnocchi – light and fluffy if made correctly, served with a gorgonzola sauce.
- Chicken involtini – chicken breast, filled with asparagus, coppa and fontina.
- Fagioli All’uccelletto – a cannellini bean and tomato stew.
- Fennel salad – an unusual simple salad, a perfect way to enjoy this delicious vegetable.
- Tiramisu – Tuscan trifle, with custard, espresso, mascarpone and biscuits.
Week 4 (25th September to 1st October)
Monday 25th September at 6pm – Working with Seafood (R495pp). We take the mystery out of working with seafood and teach you how to cook the perfect piece of fish, prawns and mussels, as well as some delicious sauces
- Basic cooking – We will show you the secrets of cooking:
- perfect batter for deep-fried fish,
- pan-fried fish,
- and basic principles of steaming fish with a white sauce.
- Grilled yellowtail, snoek, or angelfish – with a garlic, lemon, jam sauce.
- Prawns peri-peri – butterflied and served with a spicy southern African sauce.
- Mussels in a chilli coconut milk broth – one of the best ways to eat mussels.