With the shortest day of the year behind us, it is good to know that we now have moved through the middle of the year and start the long and sometimes cold journey back towards spring and those delicious fresh flavours. On the positive side, winter is for about hearty food. Have a look at the recipes section of our blog for some tasty recipes, or better still join one of our classes. Monday a week we have another one of the popular master cooking classes, on Indian Carries.
Our July individual cooking class programme is up on the Internet – click the relevant school for the July programme Sunninghill
Class highlights for the next two weeks include:
- Monday 29 June at 6pm – Exotic tastes of Vietnam (R370 pp). A Vietnamese cooking class with tastes of Vietnam’s classic dishes, including savoury mung bean crepes, beef noodle soup (pho), clay pot fish, fresh rice noodles and fried bananas.
- Sunday 05 July at 4pm – 30 minute meals (R380 pp). How to prepare 6 nutritious quick and easy meals. Dishes include Thai vegetable curry, Chicken breast with feta and pasta, Chilli steak wraps, penne with a rich tomato vodka cream sauce, Fried fish with oven chips and Homemade burgers.
- Monday 06 July at 6pm – All you wanted to know about… Indian Curries (R390pp). Part of the master class series. In conjunction with our head instructor, will give an indepth hands on demonstration in preparing a number of great Indian curries. Cooking methods covered will include:
• A hot fragrant beef curry
• A classic lamb curry
• Mild slow cooked curry.
• A famous Mongol dishes
• Fish curry
• A vegatarian stew.
Other topics covered will include:
• Blending spices and masala mixes;
• Making gee and its uses in Indian cooking;
- Sunday 12 July at 4pm – Classic seafood dishes (R395pp). An introduction to fish including seafood cocktail, fish soup, steamed tuna, fried fish and squid with potatoes.
Please contact the school should you wish to make a booking:
June individual class programme….. click here
Looking for info on food?
Over the last week we have had some great questions on food. If you are looking for an answer to a food topic that has puzzled you, ask our online chef for assistance on any food-related topic, including recipes, and our two resident chefs will strive to get an answer back to you as soon as possible – Click here for more information, hope to here from you. New articles this week include:
- Cabbage rolls
- Beef Burgers
- Perfect roast chicken – our recipe of the week
- White Chocolate Cheesecake
- Chicken Korma Paste
Cookbook of the week
Sam & Sam Clark’s first cookbook, based on the food of their award winning restaurant, Moro, in London , was voted as one of the 5 most influential cookbooks published in the last 10 years by BBC Food. Their second cookbook, Casa Moro, again contains a mouthwatering selection of Spanish and Moroccan inspired dishes.. ….. Read more
Did you know – The Arawak word ‘barbacoa’, from which the word ‘barbecue’ is derived, described only the structure on which meat was cooked in the open air: it was the Americans who turned the barbecue into an event, and the South Africans and Aussies who made it their national sport. Although barbecues vary from culture to culture, they have one common theme: the grill-masters are usually men.
Food quote of the week: – “Cuisine is only about making foods taste the way they are supposed to taste.” – Charlie Trotter
Food tip of the week: – Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavour. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
Chicken is one of the most commonly eaten proteins in the world so we should all know how to cook the perfect bird. At Wickedfood Cooking School we teach one of the easiest and hassle free ways of cooking the perfect roast chicken. This quick and easy recipe doesn’t have many ingredients but that makes it simple and really tasty.
Look forward to hearing from you.
The Wickedfood Team
Wickedfood Cooking School runs Johannesburg 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 team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.