South Africa’s national dish, traditionally made with beef or lamb mince and a baked custard topping. Other variants include a fish and vegetarian alternative. Interestingly this dish has its roots in Europe – think Greek moussaka. Turmeric was introduced to Europe in the middle ages by the crusaders. On the old Cape and Karoo farms, this dish was traditionally made with the leftover meats from the Sunday roast.

2 thick slices stale white bread, crusts removed
1 cup milk
Oil for frying
1 large onion, peeled and finely chopped
1/2 – 1T curry powder
1t turmeric
1kg lean beef or lamb mince
1/2 cup seedless raisins
1/2 cup almond nibs or slivers
1T smooth apricot jam
1T fruit chutney
2T lemon juice
Salt to season

3 large eggs
4 bay or lemon leaves

1. Preheat oven to 180°C.
2. Place the bread in a bowl, sprinkle with milk. Allow to stand for 2 to 3 minutes, then gently squeeze dry, reserving both the milk and bread in two separate bowls.
3. Heat oil in a large pot. Add the onion and fry until soft. Add the curry powder and turmeric and mix in.
4. Add the mince, raisins and almonds, and fry until the meat is lightly coloured. Remove and transfer to a large bowl.
5. To the cooked meat mix in the bread, apricot jam, chutney and lemon juice. Season to taste.
6. Place the meat mixture in a large casserole or baking dish and pack down firmly.
7. Whisk together the reserved milk with the eggs and a pinch of salt. Pour over the meat mixture, then arrange the bay/lemon leaves on top.
8. Place in a preheated oven for ±35-45 minutes or until the egg is set – do not overcook!!. Traditionally served with yellow rice and chutney.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

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 events are a novel way of creating staff interaction or entertaining clients.

This beautiful and delicious tart is quick and easy to make can be served warm out the oven or at room temperature for picnics and lunch boxes.

Tart
300g puff pastry
1 egg yolk beaten with 2T water to glaze
2-3 medium pears peeled, halved, cored and thinly sliced.

Sugar syrup
50g castor sugar
50ml water
1cinnamon stick
2star anise
Juice of 1 lemon

Frangipane
75g butter softened
75g icing sugar
1 medium egg lightly beaten
75g ground almonds
2T plain flour
½ t almond essence

1. Preheat the oven to 190°C
2. Roll out the pastry on a lightly floured surface to a 5mm thickness and place in a 20cm tart tin so that the base and sides are covered and trim away any excess pastry. Brush the rim with glaze and allow to rest while making the filling.
3. Place all the sugar syrup ingredients in a small pot and place on a low heat, until the sugar has dissolved then increase the heat and allow to simmer for ±10 minutes until thickened and allow to cool.
4. Beat the egg and sugar together and slowly add in the egg once fully incorporated add the flour, almonds and almond essence and leave to stand for 5 minutes.
5. Gently mix the cooled sugar syrup into the pears and leave for a few minutes to macerate.
   Pour the frangipane mix into the pastry shell and spread out evenly, drain the pears and arrange on top in a concentric circle.
6. Bake in the preheated oven for 34-45 minutes or until pears are tender and filling is golden brown.
7. Brush over remaining syrup and allow to cool.

Serve with crème fraiche or vanilla ice-cream.

Serves 4-6

Wickedfood Cooking School

Sunninghill - (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking courses 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 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 events are a novel way of creating staff interaction or entertaining clients.

Q: I have read that one must knead pasta for 10 minutes, and I have been doing just that to rather nice success.  But what I haven’t read is just what happens to the dough during that duration of time.  What is gluten? What’s the science of what is happening during the kneading process? Thank you so much!

A: Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin compose about 80% of the protein contained in wheat seed.

Gluten is a mixture of proteins in the flour that, when kneaded, become a cohesive network of elastic strands. as the carbon dioxide gas develops, it becomes trapped inside the gluten structure. the trapped gas finds a home in the countless, minute, preexisting air pockets within the dough or it creates its own minuscule cavities. as more gas develops, pressure builds up within these spaces. This pressure stretches the gluten strands, increasing the volume of the dough.

I hope this answers your question.

Wickedfood Chef

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking courses 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 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 events are a novel way of creating staff interaction or entertaining clients.

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

Hi All,

Hope you’re having a good week, first on behalf of the team at Wickedfood we would like to congratulate Caster Mokgadi Semenya and the rest of the South African Athletics team for a job well done. This week the Wickedfood Chefs spent a day at Braeside Meat Market with Chef Mike Baker (executive chef of Crown National and a very experienced butcher) learning the art of de-boning a leg of lamb, selecting the right cuts of meat and how old cuts and secondary cuts are (in our opinion) better tasting and value for money. Keep your eyes on the blog for new recipes and great ideas, we will also be launching a monthly competition on the blog where we will be giving away cooking classes to lucky readers. We would also like to wish the Bokke all the best for this weekend’s game (Saturday 11:50) don’t forget to contact Braeside for all your biltong and meat requirements.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet

• Monday 31 August at 6pm – South African Indian (R360pp). A combination of Indian spices and local ingredients creating dishes unique to the South African Indian community including samoosas, dhal soup, tamarind fish curry, bunny chow, roti and vermicelli pudding.
• Sunday 06 September at 4pm – 30 minute meals 1/3 (R380pp). Dishes include  vegetarian stir-fry, red chicken curry, pepper steak, sun-dried tomato pesto, fish with almonds, and pizza.
• Monday 07 September at 6pm – Mexican salsas, dips and fillings (R370pp). Salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining.
• Sunday 13 September at 4pm – All you wanted to know about… cocktail snacks (R390pp). Part of the master class series. Our head instructor will give an in-depth hands-on demonstration on fresh and interesting cocktail ideas, to help rejuvenate those boring parties with something fresh and tasteful with little fuss.

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

Wickedfood Cooking School, Sunninghill

September individual class programme….. click here

Following the worldwide success of her last book, ‘The Instant Cook,’ Donna Hay brings a new collection of fresh and easy-to-follow recipes and clever styling ideas for entertaining family and friends.

“One of my favourite things is sitting around the dinner table with family and friends, watching people enjoying great food, wine and conversation. But we all lead busy lives and sometimes the thought of cooking for twelve, six or even two can be a little daunting. So that’s why I’ve put together this collection of simple but special recipes that will make your lunch, dinner party or barbecue a memorable occasion for all the right reasons…and guarantee you lots of return invitations.” From impromptu dinners to more lavish celebrations, ‘Instant Entertaining’ is packed full of inspiring meal ideas. Each chapter contains simple recipes for every occasion, as well as styling ideas for your table and home, all beautifully photographed in the style for which Donna Hay has become known worldwide.

This book is a great find, with its beautiful pictures and easy to follow recipes. Most books follow one theme throughout the book and don’t give people much options with regards to entertaining, where as this one does from easy, simple and healthy 3-course menus for four for weeknight cooking, to Saturday night and Sunday lunch entertaining all the way to barbecues and brunch ideas. It even has a section on “special occasions” with menus for two (so when you need to impress that someone special) to cocktail snacks and buffets for twelve with mouthwatering dishes like “figs with ricotta, prosciutto and caramelised balsamic,” “grilled lobster with pistachio and pressed lemon butter” and “almond wafers with lime sorbet and tequila.”

I love cookbooks that make me want to try out every recipe in them and this one does just that, from page to page there are interesting recipes all with pictures (this is a must as I like to see what I am cooking) that all look amazing and easy to make. I will definitely be whipping this out the next time I need to show off my skills.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

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 events are a novel way of creating staff interaction or entertaining clients.