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January 27, 2021
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Wickedfood

Wickedfood

Cooking School

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What to do with a glut of aubergines. Well sun dry What to do with a glut of aubergines. Well sun dry them of course. Came upon the idea from our food preserving bible #mouneh by the very talented @barbaramassaad. We thickly slice the fruit then put them in the dehydrator overnight. Perfect for pilaf and couscous. In this recipe we fried the dried chopped aubergine in oil then added cooked pasta rice, artichoke, marrow and blood sausage. Delicious. #driedeggplant #driedaubergine #aubergine #eggplantpasta #eggplantpilaf #pilaf #wickedfoodonline
Four new little Kolbroek gilts to broaden our gene Four new little Kolbroek gilts to broaden our gene pool. Slaughtered two of the pigs born in June last year at 40 kg each dressed. The perfect pig for pasture as they are very docile and graze rather then dig. #kolbroek #pasturedpork #pasturedpigs #freerangepigs #sustainablefarming
I’m in a very fortunate position in that I grow I’m in a very fortunate position in that I grow most of the food I eat and understand how flavours work together. I also have many friends that are fabulous cooks so especially at this moment in time I don’t go out to eat. Yesterday was an exception. We were invited to @fortigrillandbar for a celebration birthday lunch. And what a meal it was. Definitely the top Italian restaurant in the country run by passionate attentive staff. Thank you. #italianrestaurant #fortigrillandbar #janinegreenleafwalker #davidgreenleaf58 #josluiscremer #pretoriarestaurants #pretoriafood #wickedfood
A creative day in the kitchen developing a selecti A creative day in the kitchen developing a selection of pickled vegetables we’re working on from this years harvest for our autumn online shop selection. Artichoke in white wine (I find vinegar too harsh for artichokes delicate flavour), sun-dried eggplant in pomegranate vinegar, roast peppers with salty (fish sauce) sun-dried tomato paste and sweet sour mixed vegetables. #seasonalpickles #vegetablepicking #pickledvegetables #pickledartichokes #pickledaubergine #pickledpeppers #seasonalvegetables #seasonalpickles #farmtoforkfoods #sustainablefoodproduction #wickedfoodonline #wickedfood
In answer to @thesaltboxuk question “What does f In answer to @thesaltboxuk question “What does fire mean to you”? Every Xmas our family celebrates togetherness by slow roasted a whole animal on a spit over fire. From whole pigs in the past to whole heritage Pedi lamb this year knowing that all meat is veld raised from Wickedfood Earth farm adds to the celebration. #fireroasted #spitroastlamb #cookingwithfire #feastoverfire #sustainablefood #sustainablefarming #freerangelamb #veldraisedlamb
Prof. Neetling peaches just starting to ripen. The Prof. Neetling peaches just starting to ripen. They are huge this year, the size of a fist, sweet and juicy. Organically grown using only pigs compost from the surrounding pig camps and horse manure for mulching. What we don’t eat will be turned into our small batch peach and brandy conserve, with the rest turned into our triple distilled peach brandy. #clingstonepeaches #peachbrandy #peachbrandyjam #peachconserve #peachjam #sustainablefarming #seasonalfruit #growingpeaches
Our first venture into the wonderful world of baki Our first venture into the wonderful world of baking Kouign amann thanks to the brilliant guidance of master baker @carole.paxton . #kouignamann #wickedfood
The perfect alfresco lunch during one of our full The perfect alfresco lunch during one of our full day food experiences. Cured beef loin and salami, grilled aubergine and peppers with a pomegranate vinaigrette, and freshly baked pita breads. All made, grown and cured on Wickedfood Earth Farm. #wickedfoodcookingschool #alfrescolunch #sustainableliving #sustainablefarming #farmtotable
From an early 4am start to bake breads and mini qu From an early 4am start to bake breads and mini quiches, to a relaxing morning walk birding and picnic brunch in the forest with 40 members of Barbet Bird Club. #forestpicnic #birdclub #birdingsouthafrica
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