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Wickedfood

A foodie getaway in the countryside

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At Wickedfood Earth we’re now halfway through ou At Wickedfood Earth we’re now halfway through our winter charcuterie workshops. We still have limited space available in Gauteng for our beginners and advanced salami and dried sausage workshops in July and August. For more details see https://wickedfoodearth.co.za/experiences/charcuterie-workshops-2020/ #charcuterieworkshop
In true nose to tail tradition we make use of ever In true nose to tail tradition we make use of every cut of pig we slaughter. The head is one of the best cuts if properly handled. We like to debone it, brine and truss then slowly cook it before pressing it and slicing it as part of our charcuterie platter. #pighead #cookedpighead #nosetotailcooking #nosetotaileating #sustainableeating #headcheese #pigsheadterrine
Fun Italian inspired alfresco cooking workshop. A Fun Italian inspired alfresco cooking workshop. A selection of 6 easy to prepare dishes for a perfect relaxing weekend winter lunch with friends. #alfrescodining #italianalfresco #italiancookingclass #farmtoforkdining
Wickedfood Earth Farm May Newsletter - Winter at W Wickedfood Earth Farm May Newsletter - Winter at Wickedfood Earth Country Cooking School means Charcuterie Workshops, preserves, hearty winter stews and soups. Look forward to hearing from you. #wickedfoodonline #countrycookingclasses #charcuterieworkshop #farmtoforkfoods #farmtoforkdelivery
The joys of true nose to tail eating. Roasted marr The joys of true nose to tail eating. Roasted marrow bones and sour dough bread. Pure food porn. With @janinegreenleafwalker @cilla_cb @davidgreenleaf58 #marrowbone #roastmarrowbone #nosetotaileating #sustainablefood #foodporn
Wickedfood Earth Charcuterie Workshops for 2021 Jo Wickedfood Earth Charcuterie Workshops for 2021 Join the Wickedfood Earth Farm Country cooking School team for a series of hands-on charcuterie workshops where we share our knowledge of meat curing. 22 May - Whole Muscle Curing, the perfect introduction to charcuterie; 12 June - Introduction to sausage making; 3 July - Introduction to Salami & dried Sausage; 7 August - Advanced salami and dried Sausage; 11 September - Cooked & smoked emulsion sausages. to book - https://wickedfoodearth.co.za/experiences/charcuterie-workshops-2020/ #charcuterieworkshops #meatcuring #meatcuringclass #charcuterieworkshop #charcuterieclass
This has been the year of the aubergine for us at This has been the year of the aubergine for us at Wickedfood Earth Farm. Over the season we have developed a number of delicious ways to bottle and preserve them. This is one of our favourites. Slightly sweet with a serious kick from the Szechwan pepper. #szechwanpepper #auberginechilli #auberginepickle #preserving #wickedfoodonline
What better hearty winter meal then slow braised p What better hearty winter meal then slow braised pork knuckles in a bone broth with soy sauce and Chinese spices. #slowbraisedpork #porkshank #redcookedpork #pasturedpork
April and May are the busiest times the preserving April and May are the busiest times the preserving kitchen finishing off the last chilli, tomatoes and fruit as well as the first pumpkin and our favourite - watermelon konfyt, made from the fruit of the African watermelon, also known as. makatane. #makatane #watermelonkonfyt #watermelonpreserve #wickedfoodonline
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Recent Posts

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