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Last weekend our development chefs went for a weekend learning more about Persian cooking. One of the delicious ingredients they came across was Pomegranate Molasses, read more below. And we have a mouthwatering recipe using the ingredient. We also have some great classes on offer for the next two weeks, hope to see you at one of them.

Wickedfood Cooking School news

Our August individual cooking class programme is up on the Internet –  Sunninghill

Class highlights for the next two weeks include:

  • 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.
  • Monday 27 July at 6pmEasy to prepare Italian cooking class (R360pp). An introduction to Italian cuisine including tomato pizza, bean and pasta soup, cannelloni, grilled fish, bean salad and lemon tart.
  • Sunday 02 August at 4pmSouth African cooking class – A Taste of the Karoo (R370pp). Unique flavours that have become synonymous with South African farm cuisine including chicken pie, bobotie, pumpkin fritters, mealie bread and koeksisters.

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

Wickedfood Cooking School, Sunninghill

July individual class programme….. click here

Juliet Cullinan Standard Bank Wine Festival
Dates to remember – Join an audience of sophisticated tasters and taste some great individually handcrafted wines. Tickets cost R100.00 per person – 22nd & 23rd July 2009 from 17h30 to 21h00 at Wanderer’s Club.

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 weekCracking an egg
Cracking an egg is such an elementary part of making breakfast that most people rarely pause to think about it, but, as we cracked dozens on dozens of eggs while testing the recipes …….. Click here for more

Cookbook of the week
In 2003 Alastair Handy was voted the world’s best food journalist and food photographer at the World Media Food Awards for his book Food and travels – Asia. This stunning book, part travelogue, part recipe book, part photographic essay, documents his travels through India, Burma, Thailand, Laos, Vietnam, Singapore and Bali.   ….. Read more

Our favourite ingredientPomegranate Molasses. Sweet and tart, with the jammy sweetness of ripe fruit and the tangy bite of an aged balsamic vinegar, pomegranate molasses lends its distinctive flavor to many Mediterranean sweet and savory dishes. Most pomegranate molasses comes from the Middle East. In the making of pomegranate molasses, the juice of sour pomegranates is mixed with sugar and sometimes lemon juice, then boiled down until it’s a thick syrup. The subtly flavored condiment can also be drizzled over ice cream, incorporated into cakes and candies, and added to cocktails in place of grenadine syrup; indeed, old-fashioned grenadine is nothing more than a syrup of pomegranate boiled with sugar. Available from selected Woolworths or the importers 072 476-2824. See our recipe of the week.

Food quote of the week: – “There is one thing more exasperating than a wife who can cook and won’t, and that’s a wife who can’t cook and will. – Robert Frost

Food tip of the week: – If you aren’t sure how fresh your eggs are, place them in about 12cm of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.

Recipe of the weekBeef Short Ribs with bourbon and pomegranate molasses

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.