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HiThis week we bring you a host of scrumptious cooking classes, some interesting food tidbits, and our mouthwatering recipe of the week, while our development chefs are off on weekend cooking course to learn more about Persian cooking – watch out for next weeks report back.

Wickedfood Cooking School news

Our August individual cooking class programme is up on the Internet – click the relevant school for the August programme Sunninghill

Class highlights for the next two weeks include:

  • Monday 13 July at 6pmClassic French cooking class (R380pp). An introduction to French cuisine with some classic seafood dishes including quiche Lorraine, bouillabaisse, sole meunière, salad niçoise and flourless chocolate cake.
  • Sunday 19 July at 4pmCookbook-of-the-Month Gordon Ramsey – Cooking with friends (R350pp). In Cooking for Friends, we see a very different side of Gordon Ramsey, more relaxed cooking for family and friends, using seasonal fresh ingredients at their peak and doing as little as possible to them to create a scrumptious meal. The book is full of Gordon’s best-loved versions of classic British dishes. We reinterpret a few of the recipes in the book for a delicious winter dinner party.
  • Monday 20 July at 6pmHome cooking – Dinner for two (R195pp). Learn to cook a healthy homestyle dinner for two, and take the fruits of your labour home to enjoy with your partner. These are quick classes starting promptly at 6pm and lasting 1 hour. You will get to make a main dish, with veg and a starch.
  • Sunday 26 July at 4pmCajun cooking class – tastes of the deep south (R380pp). A spicy blend of classic recipes from America’s deep South, including mouthwatering gumbos and jambalayas, and bread pudding with a whisky sauce.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

July individual class programme….. click here

Looking for info on food?
If you are looking for an answer to a food topic that has puzzled you – ask our online chef for assistance on any food-related topic, including recipes. Our two resident chefs will strive to get an answer back to you as soon as possible –  Click here for more information, hope to here from you.

Our food article of the week – Choice Cuts of meat
Have you ever heard of a skirt steak or Pin-Bone Sirloin Steak? Click here for an interesting overview of 16 different cuts of meat, with pictures …….. Click here for more

Cookbook of the week
In his latest cookbook, Gordon Ramsay’s Great British Pub Food, GR teams up with Mark Sargeant to look at some of the best  British pub cooking. Packed full of mouthwatering, hearty, traditional recipes, this book is perfect for relaxed, homely and comforting cooking ….. Read more

Our favourite ingredientTruffle Oil – Less expensive than fresh truffles, a high-quality truffle oil adds an earthy, complex taste to pasta dishes and polenta. Also add to scrambled eggs and mashed potatoes to add unexpected depth of flavor. Truffle oils range in color from clear yellow to cloudy green; some include a sliver of whole truffle in the bottle. All-natural truffle oil is usually made by infusing olive oil or grapeseed oil with pieces of truffle, though many producers these days augment their product with a chemical compound that mimics the truffle’s taste and aroma, making for a more potent but less refined (and sometimes acrid) taste. Truffle oil should be stored in a cool, dark place..

Food quote of the week: – “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” – Anthelme Brillat-Savarin

Food tip of the week: – Before you chop chilli peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chilli oil.

Recipe of the weekGlazed Sirloin Steak

Braised beef with Guinness and prunes, a great winter recipe from Wickedfood Cooking school

Look forward to hearing from you.

The Wickedfood Team

Wickedfood Cooking School runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons 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 – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes 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 classes are a novel way of creating staff interaction or entertaining clients.