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Featured Year-end function | Johannesburg cooking school

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ORGANIC BOX SCHEMES

The Alternate Newsletter – 12 October 2011

click on the orange RSS feed above to get this newsletter delivered to your email Wickedfood Cooking School, SUNNINGHILL Information &...

Wickedfood Chef / October 12, 2011

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wickedfoodearth

Making Mole Poblano is regarded as a labor of love

Making Mole Poblano is regarded as a labor of love, hell to make, but a corner stone of Mexican cuisine.
These are 24 of the dry ingredients we used to make ours, comprising more then 30 ingredients in the finished sauce. Each ingredient needs to be prepared separately before being ground and then slowly cooked down.
All in preparation for this weekends Sunday Lunch - Mexican Tacos, tortillas, salsas and toppings.
Only 4 spaces still available.
When: 5 May @12:00 (R395pp)
Where: Wickedfood Earth Farm, Magalies Valley, Gauteng
To Book: cilla@wickedfood.co.za 076 236-2345

What a wonderful beginning to the Wickedfood Earth

What a wonderful beginning to the Wickedfood Earth Farm Winter Charcuterie Season. Over the last 3 days we led 11 enthusiastic students through a journey of discovery, unveiling the myths and facts about curing pork safely and successfully. From the simple art of introducing salt to meat for making perfect bacon, to grinding and spicing for 3 delicious sausages and a perfect salami.
Next Workshop: 2-day Beef Charcuterie Workshop, 25 to 26 May.
To book: cilla@wickedfood.co.za or WhatsApp 076 236-234y.
https://wickedfoodearth.co.za/beef-charcuterie-workshop/

#wickedfoodearthcountrycookingschool #charcuterie #charcuterieworkshop #charcuterieworkshops #curingpork #curingmeat #sausagemaking #sausagemakingclass #sausagemakingworkshop

We're ready - pig slaughtered, lunches prep done,

We're ready - pig slaughtered, lunches prep done, rooms ready, kitchen washed down, knives sharpened.
This weekend marks the beginning of the Charcuterie teaching season at Wickedfood Earth Farm Country Cooking School. We kick off with our most popular workshop, 3-day pork charcuterie, which we're pleased to announce is fully subscribed.
At the end of May we'll be running our next 2-day Workshop on beef charcuterie.
And then we hit the road for an epic 6 weeks to the Cape Provinces.
Stanford has always been a special place for us. Charming hosts, fantastic pork to work with from @goodluckhomestead, and out of the world food by three of the best cooks in the village, including baked treats from @goslowgoodaround.
We're super excited about this year's programme. Still working on a few finer details.
https://wickedfoodearth.co.za/charcuterie-workshops-around-south-africa/

#wickedfoodearthcountrycookingschool #charcuterie #charcuterieworkshop #charcuterieworkshops #curedmeats #farmtoforkmeat

Sunday Lunch - Mexican Tacos – tortillas, salsas

Sunday Lunch - Mexican Tacos – tortillas, salsas and toppings
Mexican cuisine is one of the 5 truly distinctive world cuisines. Corn has always been central to the cuisine with the tortilla as its centerpiece – the bread, plate and spoon, all wrapped into one. The assembly of a tacos, a filled tortilla, has become an art-form in itself, just like sushi. At Wickedfood Earth Farm we are fascinated by all ingredients Mexican and have been growing, using and processing the unique fruits and vegetables for over ten years. For this lunch we’ll introduce you to these ingredients, make up a selection of different tortillas, as well as prepare a selection of salsas, and morsels of melt-in-the-mouth slow-cooked meats. We’ll prepare some classic tacos topping combinations, and you’ll be encouraged to experiment with some of your own creations.
When: 5 May @12:00 (R395pp)
Where: Wickedfood Earth Farm, Magalies Valley, Gauteng
To Book: cilla@wickedfood.co.za 076 236-2345

#tacos #tacoseveryday #tortillas #mexicantacos #sundaylunch #farmtoforkfood

Following up on our previous post, these are our l

It’s coming into citrus season again. One of our

Following on the success of our first Charcuterie

Following on the success of our first Charcuterie workshop at our teaching kitchen in Gauteng this year, our second Workshop is on Beef, at the end of May. For detailed information on what we'll be covering, see our website:
https://wickedfoodearth.co.za/beef-charcuterie-workshop/

#beefcharcuterie #wickedfoodearthcountrycookingschool #charcuterie #charcuteria #charcuterieworkshop #charcuterieworkshops #curedbeef

Wickedfood Earth Farm Newsletter for the week of 1

Wickedfood Earth Farm Newsletter for the week of 17 April.
Updates on Charcuterie Workshops;
Sunday lunches for the next 2 months;
Farm produce available for this week, delivered into Lonehill and collection off the farm.

https://9sa2e.r.bh.d.sendibt3.com/mk/mr/sh/SMJz0ACyFvfrdjnH4flZh4U8eoUf/uY3SxKlTg9Oj

Stir fried pork fillet with pantry vegetables in a

Stir fried pork fillet with pantry vegetables in a bone broth.
Just another midweek dinner. On the table in under 30 minutes. Whenever we slaughter the head, trotters and bones go into the Stockport to simmer slowly, extracting all the goodness. We then boil it down and freeze it in 125ml blocks to add to stews and soups.

#stirfriedpork
#bonebroth
#weeknightdinner
#30minutemeals
#nosetotailcooking
#wickedfoodearthcountrycookingschool

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