We have quite a lot going on this week (with Heritage day tomorrow) I’m sure you all have fantastic plans for it, it is also braai day so we thought we would make this newsletter a braai themed one. It is also world heart day tomorrow and the emphasis this year is no tobacco day so why not do your bit and try to cut down – even if it’s one smoke? – there should be enough smoke coming from the braai…
Our October individual cooking class programme is up on the Internet
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.
- Sunday 27 September at 4pm – Spanish peasant cooking (R390pp). Robust flavours of the Spanish countryside including fried calamari, chourizo and cheese fritters, garlic soup, butterflied lamb, hot chourizo salad, and fried cream.
- Sunday 04 October at 4pm – 30 minute meals 1/4 (R380pp). Includes pasta, rocket and mozzarella salad, stir-fried chicken breast, grilled lamb chops and tuna salad.
- Monday 05 October at 6pm – Thai Class 1/4 (R370pp). More advanced dishes including fish cakes, chicken and coconut milk soup, spicy grilled squid salad and Thai-fried rice.
- Sunday 11 October at 4pm – Master class… Shellfish (R390pp). Our master chef will give you an interesting look at how to clean and prepare various shellfish, classic and nouvelle cuisine, down to perfect cooking time and easy to prepare delights that will have all your friends singing your praises.
Please contact the school should you wish to make a booking:
September 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.
Louise’s diet tip – Braaiing is part of our South African culture and now that the weather is warming up and summer is on the way, we will be finding ourselves having many weekends in the sun around the braai. Click here to read more.
Our food article of the week: – Chemicals, pesticides, hormones and antibiotics are just a few of the nasty toxins we ingest in our bodies everyday through the consumption of certain meat and dairy products, vegetables and fruits. While awareness of the harmful chemicals used in the growing process of fruits and vegetables is increasing, many people remain unaware about the use of antibiotics and hormones used commonly in the production of grain fed, or feedlot meat. Click here to read more.
Our favourite ingredient:– Garlic – As we are doing a braai themed newsletter we thought we would give you ideas and methods to making your own unique garlic bread. Click here for methods
Food quote of the week: – Don’t take a butcher’s advice on how to cook meat. If he knew, he’d be a chef.
- Andy Rooney.
Food tip of the week: – When cooking boerewors always start it on a mild heat or in a medium heated pan, as the casings on boerewors needs to be heated up slowly, if you start them on a hot heat straight away the casing will burst. Try this out and you will notice your boerewors will hold together a lot better.
Recipe of the week – The secrets of a perfect braai steak
The Wickedfood Team
Wickedfood Cooking School runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons 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 cooking courses 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.