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In this week’s newsletter we look at some more green cooking tips and how one can reduce one’s carbon footprint by serving your food ‘green’. More from the bachelors’ guide to food and the awesome website of the week is all about the Fifa World Cup packed with lots of trivia.
Our June individual cooking class programmes are up on the internet – click on the month for the programme – June
Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps the class small enough for maximum learning.
Monday 28 June at 6pm – Classic French cooking (R370pp). French cooking class, an introduction to French cuisine including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.
• Cheese soufflé- a classic soufflé.
• Milk soup – with a potato, leek and onion base.
• Coq au vin – chicken braised in red wine with baby onions and mushrooms.
• Potato gratin – sliced potatoes baked with cream.
• Green peas – with braised baby onions.
• Salade Lyonnaise – a simple green salad with croutons and egg.
• Tarte Tatin – upside down apple tart.
Monday 05 July at 6pm – Cooked in Africa (R380pp). Justin Bonello has become a cult hero in the South African culinary world. Through his quirky television series, and accompanying book, Cooked In Africa, he has taken a bunch of friends on a culinary road trip through southern Africa. We’ve taken a few of the recipes from the series and re-interpreted them to create a delicious South African inspired menu.
• Spicy chicken livers – a delicious quick starter, inspired from Mozambique.
• Three bean soup – a hearty soup with a vegetable and tomato base.
• Venison stew – usually made in a potjie over a fire, with dumplings.
• Green salad – the basics of a salad, with some different dressings.
• Beer bread – a quick and easy bread, perfect for outdoor cooking and,
• Malva Pudding – a South African golden oldie, hearty baked pudding with cream brandy glaze.
Monday 12 July at 6pm – Jamie’s Ministry of Food – quick meals and pastas (R350pp). We consider Jamie Oliver’s latest book his best. It is a perfect book for any beginner. Each month we take six recipes from the book and re-interpret them, with plenty of tips along the way. Learning the secrets to successful easy cooking, including spicy Moroccan stewed fish with couscous, chicken and leek stroganoff, broccoli and pesto tagliatelle, classic tomato spaghetti, macaroni cauliflower cheese bake and banana tarte tatin, with a wicked twist.
• Spicy Moroccan stewed fish with couscous – quick and easy to cook and great tasting.
• Chicken and leek stroganoff – a mix up of the classic.
• Broccoli and pesto tagliatelle – with fresh herbs and tips on making different pestos.
• Classic tomato spaghetti – easy to prepare tomato sauce with many alternative uses.
• Macaroni cauliflower cheese bake – great for making in advance and freezing.
• Banana tarte tatin – quick and easy, ideal with any fruit.
Sunday 18 July at 4pm – Entertaining Italian style (R350pp). Great dishes for entertaining with Italian flair including rice croquettes, Siena bread soup, semolina gnocchi, poached chicken with a caper/egg sauce and baked pears.
• Rice croquettes – filled with Parmesan and mozzarella cheese.
• Siena bread soup – A classic Tuscan soup, robust, with bread and tomato.
• Semolina gnocchi – famous Roman dish, baked with cream and Parmesan, great to make ahead.
• Poached whole chicken – with a delicious caper and egg sauce.
• Fennel salad – simple yet satisfying.
• Baked pears – with marsala and cinnamon.
Serve It Green
1. If you must use disposable dishes and serving ware, use paper which can go into your compost, or look for post-consumer recycled materials.
2. Using fewer dishes means washing fewer dishes – less energy needed for cleanup. There’s no need to dump vegetables from the cooking pot into a serving dish.
3. Garnish food with edible fresh flowers and herbs from your own garden. Gardening is one way to reduce your carbon footprint by absorbing carbon dioxide from the atmosphere.
4. Serve food when it’s ready to avoid having to keep food warm.
Awesome website of the week: Being in the middle of the Fifa world cup I decided to bring peoples’ attention to a great website that focuses on the competition and everything there is to do regarding a world cup. Enjoy, I did. http://www.inspiredm.com/2010/06/06/2010-world-cup/
GAG TEST: Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night).
LETTUCE: Bibb lettuce is spoiled when you can’t get it off the bottom of the vegetable crisper without sandpaper. Romaine lettuce is spoiled when it turns liquid.
MAYONNAISE: If it makes you violently ill after you eat it, the mayonnaise is spoiled.
MEAT: If opening the refrigerator door causes all stray animals within a three-block radius to congregate outside your house, the meat is spoiled.
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.