Wickedfood Newsletter 28 August 09

SUNNINGHILL>> information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi All,

Hope you’re having a good week, first on behalf of the team at Wickedfood we would like to congratulate Caster Mokgadi Semenya and the rest of the South African Athletics team for a job well done. This week the Wickedfood Chefs spent a day at Braeside Meat Market with Chef Mike Baker (executive chef of Crown National and a very experienced butcher) learning the art of de-boning a leg of lamb, selecting the right cuts of meat and how old cuts and secondary cuts are (in our opinion) better tasting and value for money. Keep your eyes on the blog for new recipes and great ideas, we will also be launching a monthly competition on the blog where we will be giving away cooking classes to lucky readers. We would also like to wish the Bokke all the best for this weekend’s game (Saturday 11:50) don’t forget to contact Braeside for all your biltong and meat requirements.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet

  • Monday 31 August at 6pm – South African Indian (R360pp). A combination of Indian spices and local ingredients creating dishes unique to the South African Indian community including samoosas, dhal soup, tamarind fish curry, bunny chow, roti and vermicelli pudding.
  • Sunday 06 September at 4pm – 30 minute meals 1/3 (R380pp). Dishes include  vegetarian stir-fry, red chicken curry, pepper steak, sun-dried tomato pesto, fish with almonds, and pizza.
  • Monday 07 September at 6pm – Mexican salsas, dips and fillings (R370pp). Salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining.
  • Sunday 13 September at 4pm – All you wanted to know about… cocktail snacks (R390pp). Part of the master class series. Our head instructor will give an in-depth hands-on demonstration on fresh and interesting cocktail ideas, to help rejuvenate those boring parties with something fresh and tasteful with little fuss.

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

Wickedfood Cooking School, Sunninghill

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.

Cookbook of the weekDonna Hay instant EntertainingFollowing the worldwide success of her last book, ‘The Instant Cook,’ Donna Hay brings a new collection of fresh and easy-to-follow recipes and clever styling ideas for entertaining family and friends. Click here to read more.

Our food article of the week: – Rendering fatDid you know lard was the traditional fat used in China and Japan and in Mexico and throughout Central and South America? Mmm… won tons, egg rolls, fried rice, tempura, refried beans, tamales. There are so many delicious things to make with lard and tallow.
McDonald’s actually used beef tallow for their French fries up until 1983, when they finally succumbed to soybean oil. Tallow (horse and beef) is the traditional fat used for French fries in France.
Foods made with these fats are not only yummy, they’re also very healthy.
The idea of rendering lard or tallow at home may sound intimidating, but trust me, rendering fat is the easiest thing in the world. And once you’ve tasted pastry made with lard or French fries cooked in tallow, you’ll be hooked.
Click here to read more…its very interesting

Our favourite ingredient: -Thick flank While at Braeside Meat Market we much information on the right cuts of beef and their versatility and how to use secondary cuts, thick flank is one of these cuts, Click here to view a recipe on how to use it in a mouthwatering steak tartare.

Food quote of the week: – “My doctor told me to stop having intimate dinners for four. Unless there are three other people.”
Orson Welles

Food tip of the week: – Colouring pastaWhen making fresh pasta there are many different methods of colouring it. The most common colours being yellow, red, green and black. Click here to read more.

Recipe of the weekSmoked salmon and horseradish cream tartlet

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). This team building 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 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.