In this issue, we bring you not one, but two delicious recipes, from our cookbook of the week, MoVida Rustica. In addition, over the next two weeks we have some mouthwatering and very different cookery classes on offer including an introduction to Indian cooking, home-style Middle-East cooking with some true Lebanese classics, some Spanish classics in our Spanish cooking class, as well as our ever-popular 30 minutes quick and easy meals, where we get to teach you six delicious quick and easy dinner alternatives. Look forward to seeing you at one of the classes.
The March cooking class programme is now live.
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 runs cooking classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps the cooking class small enough for maximum learning. These cooking classes are conducted by our senior instructors who have extensive experience in the food industry and share a variety of additional cooking tips throughout the cooking class.
- Sunday 27 February at 4pm – Introduction to Indian cooking (R360pp for the class). This is a basic Indian Cooking class with an overview of ingredients for Indian cuisine and easy-to-cook dishes including deep-fried vegetable patties, Kashmir chicken, lentil and vegetable curry, dahl and rice pudding.
- Monday 28 February at 6pm – Home-style Middle-Eastern cooking (R360pp). A delicious Middle-Eastern cooking lesson offering a combination of easy-to-prepare dishes with a strong Lebanese influence, includes baba ghanoush, h’reesy, bean stew, Lebanese rice, Lebanese bread salad, making pita breads and rice pudding with an apricot compote.
- Monday 07 March at 6pm – 30 minute meals (R370 per class). In this cookery class we show participants how to produce quick and easy 30-minute meals that are delicious, and at the same time low in fat and well balanced.
- Sunday 13 March at 4pm – Flavours of the Spanish table (R360pp for the class). In this Spanish cooking class we
re-interpret some of the classic Spanish dishes in an easy-to-prepare style.
A collection of traditional as well as innovative recipes that are inspired by Melbourne chef Frank Camorra's return to his native Spain on an 18-month journey to find out what true Spanish food is all about. Recipes collected along the way have been perfected for the home cook. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. … Click Here the for more information.
Food quote of the week
“Garlic is as good as ten mothers.” – Les Blank
(US: /ˈnuːɡɨt/ NOO-gət or UK: /ˈnuːɡɑː/ NOOG-ah) is a variety of confectioneries made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, macadamia), and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition. It is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat which means nutbread.
There are three basic kinds of nougat:
- Most common, is white nougat (which appeared in Cremona, Italy in the early 15th century, made with beaten egg whites and honey.
- Brown nougat (referred to as “mandorlato” in Italy and nougatine in French) is made without egg whites and has a firmer, often crunchy texture.
- Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.
This week we have two recipes for you, both taken from our cookbook of the week MoVida Rustica
- Nougat – Known in Spain as Turron, this Nougat is quite easy to master. …Click Here for the recipe.
- Grilled pork loin – This is a simple, yet truly delicious way of preparing pork. Serve it simply with some boiled potatoes or crusty bread and a big side salad.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons 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 team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.