SUNNINGHILL>> information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi

As promised in last weeks newsletter, we have published an mouthwatering article on the Wickedfood Blog about our Persian cooking weekend. To carry on the theme, we have also reviewed a delicious book on Persian food and our recipe of the week is Persian inspired. We also have some great classes on offer, and some interesting tips – enjoy.

Wickedfood Cooking School news

Our August individual cooking class programme is up on the Internet 

Class highlights for the next two weeks include:

  • Monday 27 July at 6pm – Easy 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 4pm – South 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.
  • Monday 03 August at 6pm – Making pasta, basic shapes and sauces (R360pp). How to make pasta, farfalle with chicken and cherry tomatoes, salad Florentine, gorgonzola cream sauce, cheese and tomato filled cannelloni, and delicious sweet noodle cake.
  • Sunday 09 August at 4pm – Turkish cooking class – meza (R350pp). Finger food for easy alfresco dining including chicken and walnut dip, cheese pastries, baby marrow fritters, beetroot salad with yoghurt, grilled meat kebabs, pide breads and kadayif.

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

Wickedfood Cooking School, Sunninghill

August 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 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 week – Putting Heat to the Meat
Among burger aficionados, no question is more hotly debated than that of which cooking method produces the tastiest results. If you ask us, there are four great methods, each yielding a different look, texture, and taste. From the smoky kiss of a backyard grill to the satisfying char imparted by a cast-iron skillet, here are the whys and hows behind our favorite techniques. Click here to read more

Cookbook of the week

Najmieh Batmanglij has spent a lifetime introducing people to the pleasures of Persian cuisine.   Her book,  New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies has been referred to as  “The definitive book of Persian cooking” by the Los Angeles Times. She has spent the past 26 years traveling, teaching Persian cooking classes, and adapting authentic Persian recipes to tastes and techniques in the West. In her book 240 classical and regional Iranian recipes, supported by 120 colour photographs, are intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes. Click here to read more.

Our favourite ingredient – Tomatoes

There are some 7500 tomato varieties grown for various purposes. They are divided into several categories based on the shape and size of the tomato with some of the more commonly know being beef, plum, cherry, roma etc…with several different colours from bright red to yellow, orange, pink, black, brown, ivory, white, and purple.  Botanically, a tomato is the ovary, together with its seeds, of a flowering plant: therefore it is a fruit. However, the tomato is not as sweet as those foodstuffs usually called fruits and, from a culinary standpoint, it is typically served as part of a salad or main course of a meal, as are vegetables, rather than at dessert in the case of most fruits.

Food quote of the week: – “Food has replaced sex in my life, now I can’t even get into my own pants” – Anonymous

Food tip of the week: – When you bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight . The cookies will absorb the moisture out of the bread and will be soft in the morning!

Recipe of the week – Pomegranate Khoresh with Chicken

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 teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.