Hi all,

October is upon us and with that comes all things spooky and sweet as we gear up for halloween. Halloween is becoming more and more popular around the world, so why not get into the swing of things with this delicious pumpkin butterscotch pie? We also have a sweet treats class coming up in October for those with a sweet tooth.

This week we review Rick Stein’s latest cookbook, India, and take a delicious prawns with freshly grated coconut, green chillies and mustard seeds recipe from India for our recipe of the week.

We also find out what is new and happening at Wickedfood Earth and check in at our Sunningill Cooking School.

Our classes for individuals is also up on the website, so click here to book now to ensure your spot in one of our great cooking classes.

Find us on Facebook and Twitterjust search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Looking for info on food?

If you have any food-related questions, 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 contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Wickedfood Cooking School news

Monday 14 October at 6pmEntertaining Italian style (R430pp). Italian cuisine is one of the most common cuisines available all around the world. Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Learn to cook these 6 great dishes with an Italian flair including rice croquettes, Siena bread soup, semolina gnocchi, poached chicken with a caper/egg sauce and baked pears.

Sunday 20 October at 4pmSweet treats – Basic Desserts (R430pp). It’s not necessary to master a huge amount of desserts. Just become proficient in making a few basic desserts, and people will think you’re a professional. Learn the secrets of making flop-free desserts in our desserts/baking class, including a chocolate soufflé, strawberry and cream treats, simple panna cotta, sticky toffee pudding with a butterscotch sauce, lemon meringue pie and pear and almond tart.

Monday 21 October at 6pmBill Granger – Bills food (R430pp). Learning the secrets of Bill Granger’s success of using no-fuss recipes and easy-to-find ingredients. We will show you how Bill cooks meals for every occasion, whether it’s his cheat’s guide to entertaining in style or how to prepare meals that won’t break the bank. These include potato cakes with smoked salmon, mushroom soup, cannelloni, glazed honey and soy chicken, and chocolate pudding.

Monday 28 October at 6pmNorth African Morocco tagines (R430pp). North African recipes are the results of the blending of European, African, and Arabic cuisines. The exotic flavours of North Africa reach their full expression in the cooking of Morocco. Moroccan cuisine is known for its flavourful stews, called tagines. In this cooking class we cover the following dishes, which include harira; lamb, chicken and pumpkin tagines; couscous; and coiled almond pastry.

Sunday 03 November at 4pmEasy Classic Pasta Dishes and Sauces (R430pp). In this Pasta cooking class we teach you the basics of making pasta, and some delicious accompanying sauces, including spaghetti carbonara, spaghetti with tuna sauce, fresh tomato sauce, a Bolognaise sauce and the perfect lasagne.

Sunninghill Corporate News

Last week we had the pleasure of hosting Exxaro in a Traditional South African class.  We had great fun whipping up some truly South African dishes, such as a wonderful milk tart and delicious pap and spinach.  Click here to take a look at the fun had in this class.

Year end is upon us and with that comes the task of locating the perfect spot for your year-end function. Wickedfood Cooking School hosts a variety of fun and interactive cooking classes to add an element of fun and excitement to your year-end function. Click here for more information regarding our corporate cooking classes.

Wickedfood Earth Country Cooking School

What strange weather we’ve been having, but then again I don’t know of a farmer that is ever happy. Towards the end of August, it switched nearly overnight from winter to summer. This last week,  night time temperatures suddenly plummeted to below five again, creating havoc with all the seedlings. So what has happened over the past two weeks at Wickedfood Earth?

  •  Both cows are giving us milk and the chickens have started laying eggs again. This means we are able to make custard and yoghurt, which in turn is being turned into delicious home-made ice cream;
  •  Excess eggs  being supplied to Wickedfood Cooking School in Sunninghill;
  • This week we made Coppa (cured pork neck). Our first batch went down very well and is nearly finished. This next batch should be ready in 4 to 6 weeks time;
  • We’ve harvested the first of our asparagus, and the last of our broad beans;.
  •  In the next two weeks we will be harvesting garlic  and peas;
  •  At present we are planting peppers, chillies, tomatoes, sweet potatoes, artichokes and Swiss chard;
  •  We have just finished preparing a 2ha area to plant mealies as soon as the first rains come;
  •  We have designed a series of 8 show food-gardens around the building where the new cooking school is coming, and at present are busy laying these out.
Wickedfood Earth Country Cooking School has both a purpose-built training kitchen and fully fitted-out lecture room, for half and full day corporate functions. 
Click here for more information on Wickedfood EarthBookings are now open, for our corporate programme, contact Cilla on 076 236-2345 or cilla@wickedfood.co.za.

Cookbook of the week

India is one of the most vibrant and colourful countries in the world. Fill to the brim with different smells, sights and flavours India certainly ticks all the boxes as a great culinary destination. This week we review Rick Stein’s latest cookbook, India, as he takes us through his excursion into the heart of the birth place of wonderful curries, breads and spices.   Click here for full review of India by Rick Stein.

Click Here for reviews of all our cookbooks.

Food quote of the week

If you’re afraid of butter, use cream.”
Julia Child

Recipe of the week

India, written by Rick Stein, is as colourful and bright as India itself. Full of authentic Indian curries and traditional Indian dishes, it is difficult to select just one mouth watering recipe. This weeks recipe of the week, Prawns with freshly grated coconut, green chillies and mustard seeds is a popular dish found in Bengal. Traditionally served with the prawns and broth in a half a coconut, this dish is delicious with some rice and flatbreads. Click here for full recipe.

Click Here for all our recipes.

Wickedfood Chef