Wickedfood Newsletter 14 October 09

SUNNINGHILLInformation & bookings (011) 234-3252 sunninghill@wickedfood.co.za

BOKSBURGInformation & bookings (011) 823-5365 boksburg@wickedfood.co.za

Hi all,

This week is National Nutrition Week with the theme being Healthy Eating for children. We have a little insert below from our dietitian Louise Bembridge – take a look-  it’s not just for kids. We should all be eating as healthily as possible – it makes you smile more when you do. For those of you attending the 94.7 Joburg day Click Here for some great recipe ideas for your picnic basket.

Follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet – click the relevant school for the October programme Sunninghill / Boksburg.

Wickedfood Cooking Schools run 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.

Sunninghill:

  • Sunday 18 October at 4pm – Classic French cooking (R370pp). An introduction to French cuisine including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.
  • Sunday 25 October at 4pm – Formal traditional Christmas dinner 1/1– (R390pp). Formal traditional Christmas dinner including Christmas tapas, prawn cocktail, rolled stuffed turkey breast, gammon and steamed Christmas pudding with a classic brandy cream sauce.
  • Monday 26 October at 6pm – Simply Asian with Neil Perry (R370pp). Revered as one of Australia’s foremost chefs and international TV food celebrities, Neil Perry’s first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes, taken from his book, Simply Asian. Dishes include fried sweet corn cakes, steamed fish, tangerine beef and stir-fried vegetables with noodles.
  • Sunday 31 October at 4pm – Mexican flavours (R360pp). An exotic blend of new world flavours including melted cheese with mushrooms coriander soup, lamb in a chilli sauce, and rice pudding.

Boksburg:

  • Saturday 17 October at 9am – Classic French cooking (R370pp). An introduction to French cuisine including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.
  • Wednesday 21 October at 6pm – Jamie’s Ministry of Food – Healthy 5-day cycle (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. With this class being the last in the series we will look at quick, easy and healthy meals to prepare for a 1 week cycle.
  • Thursday 22 October at 6pm – Sushi 1 – The basics of sushi making (R395pp). The basics of sushi making – cutting fish, making rice, California and maki rolls, nigirizushi (finger), and hand rolls.
  • Wednesday 28 October at 6pm – Simply Asian with Neil Perry (R370pp). Revered as one of Australia’s foremost chefs and international TV food celebrities, Neil Perry’s first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes, taken from his book, Simply Asian. Dishes include fried sweet corn cakes, steamed fish, tangerine beef and stir-fried vegetables with noodles.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

October individual class programme….. click here

Wickedfood Cooking School, Boksburg

October individual class programme….. click here

Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in. If you have any questions that have been bugging you, 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 give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.

Cookbook of the weekSimply Bill – Bill Granger – Simply Bill offers Bill Granger’s trademark fresh and easy recipes, with the bonus of complete menus to take the guesswork out of entertaining. Click Here to read more.

Our food article of the week: – Diwali, traditionally known by its Sanskrit name Deepavali, means ‘a row of lights’. It’s a five-day festival that falls in October or November (the dates vary according to the lunar calendar). There are numerous myths about how the festival originated. Some Hindus believe that Diwali marks the homecoming of the much-idolised King Rama, who returned after defeating the evil Ravana in a battle that lasted for 14 years. Click here to read more.

Our favourite ingredient: – burrata There’s no cheese like fresh cheese, as any bufala-lover knows. While a Parmesan or a Gouda might age for months, even years, softer specimens are best straight from the cow—mozzarella can go from udder to wrapper in just a few hours, and is then shipped out the same day. And so too with burrata, as I learned on a visit to the Mozzarella Gioiella factory in the southern Italian region of Puglia. Click Here to read more.

Food quote of the week: – If God had intended us to follow recipes, he wouldn’t have given us grandmothers. ~Linda Henley.

Food tip of the week: – Breakfast is a necessity! Breakfast is the most important meal of the day, especially for children. Breakfast provides us with the energy to keep active through the day. Skipping breakfast can cause a drop in blood glucose levels, resulting in irritability, headaches, shaking and lack of concentration. Click here to read more.

Recipe of the week – Trinchado

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.