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.