I hope everyone enjoyed the lovely long weekend and all the Women had a good two days’ rest while their men did the work. I would also like to congratulate the Springboks on a fantastic win over the Australians. This week the WickedFood Chefs went on a Meat and Sausage making course, a lot was learn’t and we will be looking into some very interesting classes in the near future. This week also sees some really interesting classes coming at both schools, so keep your eyes peeled.
Class highlights for the next two weeks include:
- Sunday 16 August at 4pm – All you wanted to know about… Outdoor Cooking (R390pp). Part of the master class series. Our head instructor will give an in-depth hands-on demonstration on what can be achieved on a Kettlebraai and gas BBQ. Students will learn the secrets of cooking fish on an open flame, chicken on a rotisserie, leg of lamb in a closed Kettlebraai, perfect roast veg on a braai and crème caramels on a gas BBQ.
- Monday 17 August at 6pm – Spicy Thai (R370pp). In this class dishes include minced pork northern style, spicy chicken soup, deep-fried fish in a garlic sauce, sweet and sour vegetables, stir-fried noodles and sweet rice pudding.
- Sunday 23 August at 4pm – Easy to prepare Spanish dishes (R380pp). Classic easy-to-prepare Spanish dishes including chicken livers, stuffed tomatoes, white gazpacho, fish stew, virgin paella, and chocolate pudding.
- Monday 24 August at 6pm – Home 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 30 August at 4pm – Jamie’s Ministry of Food – The perfect roast and accompaniments (R350pp). We consider Jamie Oliver’s latest book his best. It is a perfect book for any beginner. Each month we take six recipes from the book and re-interpret them, with plenty of tips along the way. Learning the secrets to two classic roasts with all the trimmings. Dishes include roast chicken with winter root vegetables covered with a mouthwatering gravy, the perfect Sunday roast beef with crispy potatoes, Yorkshire pudding and a creamy horseradish sauce.
Please contact the school should you wish to make a booking:
August individual class programme….. click here
August individual class programme….. click here
Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any questions that have been bugging you 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 give us a shout and we will do our best to answer it as soon as possible. Click here for more information, hope to hear from you.
Cookbook of the week –A Day at elBulli – an insight into the ideas, methods and creativity of Ferran Adrià – An exclusive look behind the scenes at elBulli, voted ‘Best Restaurant in the World’ for the last three years, and into the mind of Ferran Adrià, the most creative chef working today.
With two million requests for reservations every year, it is notoriously difficult to get a table there. This book opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià. Click here to read more.
Our food article of the week: – Vinegar quality depends on two things: the vinegar’s source material (what the vinegar is made from) and the length of time, if any, the vinegar is allowed to age and develop flavours. Vinegar can be made from any sugar, making for a broad spectrum of choices. Regardless of the source material, you should be able to detect other flavours in vinegar besides tartness. Click here to read more.
Our favourite ingredient: – Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible, this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk. Look at this week’s recipe to see how it can be used.
Food quote of the week: – “I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.” – Robert Farrar Capon.
Food tip of the week: – When working with Aubergines or baby marrows slice them and leave them to soak in cold salted water for ±15 minutes, drain and squeeze dry with your hands or a tea towel. This will draw out the bitter juices and give the dish a fresher flavour. Try it and let us know if you notice a difference.
Recipe of the week – Stir-fried beef curry
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. 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 – 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.