We are delighted that there seem to be so many aspirant cooks out there. Our first 5 individual classes have all been over subscribed. Classes over the next few weeks are also filling up fast, so book early to avoid disappointment. Also do not forget that Valentine’s day is only two weeks away, if you have no plans yet, book for our ever popular cooking class, see below. Hope to see you at one of the classes.
Our February individual cooking class programmes is up on the internet.
Johannesburg Cooking School, Wickedfood 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 1 February at 6pm – The tastes of Spain (R370 for the class). An introduction to Spanish cuisine including tortilla Espanola, salt cod fritters, gazpacho, paella, and almond tart.
- Monday 8 February at 6pm – Cookbook of the month – Madhur Jaffrey’s Ultimate Curry Bible (R390pp). Billed as the definitive curry book, by arguably the world authority on Indian food, this book looks at the very best curry recipes from India as well as around the world. Students will learn the secrets of cooking 7 of the most interesting dishes from the book, including chicken-coconut soup, squid in a tomato-chilli sauce, red beef curry, mixed vegetable curry, red bean curry and how to make chapattis.
- Saturday 13 February at 6pm or Sunday 14 February at 4pm – Romantic Valentine’s dinner, easy summer entertaining (R720 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early.
Please contact the school should you wish to make a booking:
Looking for info on food?
The Wickedfood blog took off in a big way in 2009, with lots of questions coming in from our readers. If you have any food-related question, 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
Rick Stein’s Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines in South East Asia. Apart from a wide variety of flavours, what really stands out in the book is the vast array of mouth- watering curries. Many of these curries will appeal to vegetarians. We will definitely be using this book at Wickedfood Cooking School as a reference for some exciting new curry cooking classes we are planning for later in the year. Click Here for more on the book.
Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.
Food quote of the week:
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child.
An unadorned slice of watermelon may rate as a perfect refreshment the world over, but this versatile melon also lends itself to a surprising number of delicious pairings and prepared dishes, both fresh and cooked.
Traditional Thai and Indian culinary repertoires, for example, include a range of curries that unite cooked watermelon with pungent spices. In Mexico, it’s common to find slices sprinkled with a tangy lime–chilli salt called tajín, which boosts the intensity of the fruit’s sweetness.
In Italy and, increasingly, the United States, chefs drizzle aged balsamic vinegar over watermelon and serve it as a simple first course.
Others wrap chunks of the fruit in thin slices of prosciutto or country ham, in another take on the salty-sweet juxtaposition.
Pickled watermelon rinds emerged in various cuisines in eastern Europe.
Centuries later, Mennonite émigrés from the Ukraine, among others, brought pickled rinds to the States, along with another favourite: watermelon syrup; boiled down with a bit of sugar, the melon’s juice becomes thick and lustrous, perfect for drizzling over pancakes or ice cream.
Oil-rich watermelon seeds are prized in many parts of the world: Nigerians ferment them to make a seasoning called ogiri, and throughout Asia and the Middle East they’re hulled, toasted, and eaten as a snack. In India, as in parts of Africa, the seeds are dried and then ground into a flour for baking.
Watermelon is also puréed and strained to make drinks, like Mexico’s popular agua fresca de sandía, a cooling combination of watermelon, lime juice, sugar, and water.
In the southern African nation of Namibia and in parts of the U.S., watermelon juice is fermented for making watermelon wine, and watermelon beer has become a cult favourite of some American craft brewers.
Click here for a recipe for a delicious watermelon Margarita.
Recipe of the week
The Wickedfood Team
Johannesburg Cooking School, Wickedfood runs cooking classes throughout the year at its purpose-built cooking studio. Cookery 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 cooking lessons s 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 events are a novel way of creating staff interaction or entertaining clients. Great teambuilding ideas.