Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

Wow, what a response we had from our last recipe of the week  –Umngqusho Samp and beans – twice as many hits as any other recipe we have ever published. In recognition of the interest in African cuisine, this week we once again have a delicious African inspired recipe, this time from west Africa – Chicken and peanut stew. We also review a selection of our favorite African inspired cookbooks.

Apart from political upheavals and the dust cloud over Europe the other news story which will continue to grain prominence is the 2010 Soccer World Cup.  For those who are not particularly interested in soccer , but still want to get into the spirit of things, we have developed our own 2010 Culinary World Cup.

Contact the school for more details.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Cooking class programmes are up on the internet – click the relevant month for the programme April and May.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

  • Monday 26 April at 6pm – Outdoor Cooking – Poultry(R390 per class). Learn the secrets of outdoor cooking on Cadac kettlebraais and gas barbecues. Dishes covered in this class include whole roast juicy chicken, how to smoke a chicken in a kettlebraai, tangy tomato marinade, chicken kebabs, quick and easy bread pockets, grilled vegetables and bananas with a chocolate sauce.
  • Sunday 02 May at 4pm Easy Greek dishes for entertaining (R370pp). Dishes include fried halloumi, bean soup, moussaka, spanokopita and honey tart.
  • Monday 05 April at 6pm – Easy Entertaining Indian style (R370pp). Learn how to make 7 authentic Indian dishes with which to entertain your friends, including samoosas, baked fish with tomato cream sauce, kali dal, rotis and kalfi.
  • Monday 10 May at 6pm Alfresco Italian dining (R360pp). Six classic dishes from the Italian kitchen, all easy to make in advance, ideal for a 6-course summer buffet meal – stuffed tomatoes, cheese mould, potato gnocchi with a gorgonzola sauce, cold sliced pork and tuna sauce, and zuccotto.
  • Sunday 16 May at 4pm Outdoor Cooking seafood (R390pp). Part of the master class series. In conjunction with our head instructor, and leading fishmonger, learn the secrets of cooking seafood with confidence on kettlebraais and gas barbecues. Dishes covered in this class include seared tuna carpaccio, grilled whole fish, baked fish fillets, and spicy grilled squid salad.

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

Looking for info on food?

If you have any  food-related questions, 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 contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

This week we look at a variety of the African inspired cookbooks.Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

On food – Macaroni and cheese:

Macaroni and cheese is a dish with hidden depths. We think of it as an all-American, dish, but it actually isn’t. Italians have been eating something like it for about as long as they’ve had pasta. Some historians, in fact, date the dish’s debut in the USA to 1789, when Thomas Jefferson returned from Europe with an Italian pasta machine in tow.Click Here for more information, and here for a great Macaroni and cheese recipe.

Food quote of the week :

A beggar can beg for certain things but cannot beg for an ostrich’s egg“. – Meaning:the egg of an ostrich is rare and therefore very difficult to get. Moral Teaching: Do not be overambitious – Ghanaian proverb.

Recipe of the week:

Chicken and peanut stew

This wonderful chicken and peanut stew, with a thick spicy tomato base is typical of West Africa. This recipe is based on one that we teach at Wickedfood cooking School in our West African cooking class. .…Click Here for the recipe

The Wickedfood Team