Hi all

What a wonderful time of year for a foodie!! There is an abundant selection of fruit and vegetables – free-range meat is at its very best, as are tomatoes and all the berries. For all those following a low carb high fat diet, this certainly is the best time of the year to enjoy the bounty that is available – see Wickedfood Earth news below, and Country Food Market  for more information.

This week we have a look at the world of preserving, pickling and jamming with Diana Henry in her new book Salt Sugar Smoke. This week’s recipe  is a spicy and fragrant Adobo recipe on tender pork chops, which is delicious.

Find out what is new and happening at Wickedfood Earth as well as pop into our Sunninghill School for the latest classes and happenings.Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter. Dont forget to like us on Facebook!

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

The Cooking class programmes for February and March are up on the internet, and bookings are now open. Wickedfood Cooking School, Sunninghill (in red below) runs cooking classes with a minimum of 8 participants and a maximum of 12 giving everyone hands-on experience and keeping the cooking class small enough for maximum learning. At Wickedfood Earth Country Cooking School (in green below) we run full-day Sunday cooking classes and food skills workshops, where each 3 to 6 students has their own fully-equipped cooking station.

  • Sunday 23 February from 9:30am – Seasonal cooking, Vegetables (R495pp at Wickedfood Earth). How to make the most of fresh seasonal produce. This is a great class for both kitchen beginners, as well as those looking for new ideas in the kitchen. With the best of seasonal vegetables available at this time of year, this cooking class will concentrate on delicious vegetable dishes – salads, steamed vegetables, roasted vegetables and delicious vegetable tarts.
  • Monday 24 February at 6pm – Classic French cooking (R430pp). The French have an ongoing love affair with food, and in this French cooking class we teach home gourmets and enthusiasts alike how to create these wonderful foods with our introduction to classic French cuisine.

 

Sunninghill Corporate News

The last few weeks have certainly been keeping us here at Wickedfood quite busy. We have had the pleasure of hosting classes for T-Systems and Swissport recently. We have added their photos from those classes onto our facebook pages, click here to have a look at all photos from our classes.

If you are interested in our Corporate and team building classes click here for more information or you can contact Cilla on 076 236 2345.

Wickedfood Earth news

Our gardens are brimming with fruit and vegetables, and we have of wide variety of animals ready for slaughter.  All this bounty is going to become available to the public very shortly, at our weekly Country Food Market.  Starting Saturday 1 March, from 08h00 to 10h00, this weekly food market is sure to become a firm favourite with all of those discerning foodies who care where their food comes from. The idea of this food market is to link local producers to consumers. All food sold at this market will be seasonal, locally grown and produced by farmers and artisanal producers from the Valley. One of the specials at this first market will be suckling pig.

“Eating the piglet made me remember how much I want to try the hams and bacon etc. It has such a strength of flavour …” – Anna Trapido,  Food journalist.

All products produced on the Wickedfood Earth farm through our community upliftment training programme will also be available for sale at this market –  see the Wickedfood Earth website for more details.

Apart from the market, don’t forget our popular Sunday cooking classes. These are great fun for a day’s outing in the country, where you not only get to learn new skills, but also get to meet like-minded people and enjoy a special lunch at the end of the class.

 

Cookbook of the week

“I am a home cook,” writes Diana Henry, and this is the approach she takes in Salt Sugar Smoke. “I have done everything in this book in a gentle way and didn’t spend much on new equipment.” Yet the results are glorious: sumptuous fruit jams and curds, savoury smoked meats and salted fish, and a very international line-up of condiments, syrups, alcohols, and pickles. Click here for full review

Click Here for reviews of all our cookbooks.

Food quote of the week

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”
― Kurt Vonnegut,

Recipe of the week

Adobo is a Mexican paste made from dried chillies, herbs and vinegar. There are many versions of Adobo with added cloves and bitter orange juice instead of vinegar, with various types of chillies being used in different regions. This Adobo paste can be used on a variety of dishes such as pork chops or chicken pieces. Another alternative which can be added is sherry vinegar, which will add a deep woody flavour. This version was created by Diana Henry the author of  Salt Sugar Smoke. Salt Sugar Smoke is the dream recipe book for those with a love of preserves, pickles, jellies and jams. Click here for full recipe. 

Click here for all our recipes

Wickedfood Chef