With the flash of summer thunderstorms, cricket and the rugby, we thought it would be great idea to look at barbecuing, just to remind us of summer in two months time – enjoy the rugby and a recipe of the week.
Over the next two weeks we also have some great cooking classes, including our decadent chocolate cooking class next Sunday, a Vietnamese cooking class the following Monday, and our ever popular 30 minutes meals class the following Sunday. Hope to see you at one of these cooking classes.
Our July individual cooking class programme is up on the Internet – click the relevant school for the July programme Sunninghill
Class highlights for the next two weeks include:
- Monday 22 June 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 28 June at 4pm – All you wanted to know about… Chocolate (R390pp). Part of the master class series. Our head instructor will give an indepth hands on demonstration on working with Chocolate, including cakes, glazes, Chocolate truffles, biscuits and chocolate mousse.
- Monday 29 June at 6pm – Exotic tastes of Vietnam (R370 pp). Classic dishes from the Vietnamese table, including savoury mung bean crepes, beef noodle soup (pho), clay pot fish, fresh rice noodles and fried bananas.
- Sunday 05 July at 4pm – 30 minute meals (R380 pp). How to prepare 6 nutritious quick and easy meals. Dishes include Thai vegetable curry, Chicken breast with feta and pasta, Chilli steak wraps, penne with a rich tomato vodka cream sauce, Fried fish with oven chips and Homemade burgers.
Please contact the school should you wish to make a booking:
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 chefs for assistance on any food-related topic, including recipes, and our two resident chefs will strive to get an answer back to you as soon as possable – Click here for more information, hope to here from you..
Our food article of the week
Like many vegetables, iceberg lettuce begins to lose its moisture—and with it the crispness that is its cardinal appeal—the moment it is pulled from the ground. Our testing of a number of recipes calling for iceberg lettuce prompted us to wonder whether there was a way to turn back the clock and restore moisture that the lettuce may have lost during shipping or while sitting in the fridge. It seems there’s a tried-and-true method for doing just that: keeping the leaves immersed in a bowl of ice water for ten minutes or so. According to the food scientist Harold McGee, submerging the lettuce causes its cells to become engorged and rigid; the low temperature stiffens the cell walls and intensifies the snap that occurs when you bite into the leaf. The immersion method worked so well that we tried it with other raw vegetables, too, including the chilies and cucumbers. The result was salad as crisp and fresh as springtime itself…….. Click here fore more
Cookbook of the week
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is the most widely quoted culinary work in English. It is a kitchen classic, hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984. The book is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.… Read more ….
Did you know – In Greek mythology, it is said that King Theseus had a meal of samphire before leaving to fight the Minotaur. Indeed, the allures of the plant are well documented: rock samphire was once so popular in England that men risked their lives to forage it from the seaside cliffs on which they grew. Nowadays, it’s as in demand as ever; you’ll find this ‘poor man’s asparagus’ in many fishmongers.’
Food quote of the week: – “There are few things so pleasant as a picnic eaten in perfect comfort.” – W Somerset Maugham
Food tip of the week: – To clean an electric kettle with calcium build-up on the heating element, boil a mixture of half white vinegar and half water, then empty.
Devil Style Chicken – Click here for the recipe.
Look forward to hearing from you.
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 classes are a novel way of creating staff interaction or entertaining clients.