Large purple (back) and small Thai (front right) eggplant or aubergine

Brinjal, Aubergine, Eggplant, all names interchangeable for members of the plant  family Solanaceae (also known as the nightshades), genus Solanum, and native to Africa and Asia. The fruits grow up to half a meter in length and can weigh over 1kg. These fruits (actually berries), may be black, purple, green, white, striped, and sometimes even red. Eggplants come in many shapes, sizes and colours. But how did it get its name Eggplant?

Late in the 1500s British traders introduced London’s greengrocers to a strange new vegetable they’d picked up along the coast of West Africa. By 1587 this so-called “Guinea squash” was on English dinner tables. Although eaten as a vegetable, it was actually a small fruit about the size of a hen’s egg. It was also the same colour as a hen’s egg. This pure white ellipsoid made an eye-catching edible, which for obvious reasons the public soon dubbed “eggplant.”

The African eggplant

At roughly the same time another vegetable also appeared in Britain. This one had fruits nothing like eggs. They were much larger, deep purple in colour, and irregularly mis-shapen. For all their differences, though, the two plants were botanically related (members of the plant  family Solanaceae) and shared common culinary characteristics.

For a while both were used. Eventually, however, the Guinea squash lost its toehold, and fell out of Western cuisine. The newcomer, on the other hand, not only survived but also took over its predecessor’s felicitous name. This is how a purplish blob, looking like no egg, came to be misnamed “eggplant.” The interloper that stole an African plant’s good name hailed from Asia, where it has been cultivated more than 4,000 years. … Click here to read more.

The bitter apple, very similar visually to the Thai eggplant.

In South Africa , we also have a variety of the Solanaceae family.  The most common  is the bitter apple or solanum incanum, very simmilar visually to the Thai eggplant.  At Wickedfood Earth we even have the two species growing within 50m of each other, the Thai eggplant cultivated, while  the bitter apple grows naturally.

Cooking eggplant

Eggplant very often has the bitterness to it. At Wickedfood Cooking school we have found that soaking it in salted water, once it has been peeled and sliced, extracts most of the bitter juices.  Before cooking, gently squeeze out as much water as possible.  This also stops the eggplant from a absorbing excessive oil when frying.

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg 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 – teambuilding 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 team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Anyone who’s worked professional kitchen will tell you that there is a world of difference in the mindset of kitchen staff versus the bakery department. Although baker’s need to be artists to be creative, they also have to be scientists and very precise at that.  The Hummingbird Bakery is one of the most successful creative bakery chains in the UK -  see our review of their latest cookbook.

Here are some of their tips, combined with what we, at Wickedfood Cooking School, have learned over the years that we have been giving baking  classes, which we hope will help you to get the best results from your baking recipes:

• Follow the recipes exactly as written! Baking is a chemical reaction, and so any experimentation with the recipe amounts can potentially cause a recipe to fail.
• If you change an ingredient, a method, or an amount, no matter how small, then this will change the recipe from the way it was intended to turn out.
• Some baking methods in The Hummingbird Bakery cookbooks may seem unconventional to experienced bakers, but the recipes will work if followed exactly.
• Don’t rush when measuring out ingredients and following the cooking method.
• Don’t worry if a batter looks runnier or thicker than you’re used to… trust it, it will bake as it’s supposed to!
• Only use the correctly sized tin! If you put the whole batter amount into a tin that is too small, then the batter will overflow. Only ever fill the tin you have two‐thirds full.
• If you’ve filled your tins/cases and you have leftover batter, make some extra cupcakes or muffins!
• Fill cupcake cases 2/3 full! If you’re too stingy with filling them, they won’t rise nicely and they’ll overcook and be dry.
• When creaming butter and sugar together, always make sure you do this until the mixture is light and fluffy, usually at least a good 5 minutes. Otherwise your cakes will NOT rise nicely!
• Do the same for recipes that ask you to whisk together the eggs and sugar: this should result in a nice, light airy mixture, at least 5 minutes of electric whisking! Especially the cookies, otherwise they’ll be flat as pancakes.
• After adding flour to a mixture, don’t overbeat as this will overwork the flour and make the cake dense. Simply beat or stir until the flour is just incorporated.
• Get an oven thermometer that you can hook into your oven permanently. This ensures that your oven temperature is accurate and well calibrated. All ovens have hot and cool spots, get to know your oven well and use these spots creatively.
• Ovens vary greatly, so use suggested cooking times as a rough guide. First bake to about 3/4 of the suggested cooking time, and then check every 5 minutes until finished. (Never open the oven for the first half of the baking time as this may cause the cake not to rise.)
• Cakes, cupcakes and muffins are only ready when a skewer comes out clean when inserted, and they have pulled away slightly from the side of the tin. They are not automatically ready when the recommended time is up! If you take them out too soon, they will flop and sink deeply in the middle.
• The more items baking at the same time, the longer the baking time might be.
• Make sure that your baking powder and bicarbonate of soda have not passed their best before date.
• Don’t substitute self‐raising flour for plain flour – this will affect the outcome of the recipe!
• All recipes that ask for cream cheese must be made with Full Fat Cream Cheese. Other brands are too low in fat and will not work.
• Finally: if your outcomes don’t look exactly like the pictures in the book, don’t worry! These were professionally styled. As long as your goodies taste good and your friends and family enjoy them, then you’ve succeeded!

Click here for some of our delicious cake, biscuit and desert recipes.

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg 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 – teambuilding 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 team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Q: What is the difference between capers and caper berries?

A:  A caper is the pickled bud of the Capparis spinosa, or caper bush. It grows in almost all the Mediterranean countries.

Capers are categorized and sold by their size, with the smallest sizes being the most desirable.

If the caper bud is not picked, it flowers and produces a fruit called a caper berry. The fruit can be pickled and then served as a mezze, or in salads. It can replace olives in some recipes. If your recipe requires heating or cooking, you could use caper berries rather than capers, as after boiling, caper berries retain more flavor.

The Greeks make good use of the caper’s leaves. They are pickled or boiled and preserved in jars with brine like caper buds. Caper leaves are excellent in salads and in fish dishes. Dried caper leaves are also used as a substitute for rennet in the manufacturing of high quality cheese.

According to ayurvedic texts, caper berries are useful in reducing the symptoms of rheumatism, stimulate the liver and relieve flatulence.

Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.

Click here for a podcast on growing capers.

See Wickedfood Cooking School’s delicious recipe for Chicken breasts with Caper Sauce

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg 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 – teambuilding 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 team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Q: I am looking for a good Portuguese chicken livers recipe. Thanks

A: Chicken livers are delicious, simply pan-fried with a bit of butter and garlic.  The secret is not to overcook them.  They should still be slightly pink in the middle.  In our Portuguese cooking class at Wickedfood cooking school, our students cook the following dish, with a spicy peri-peri sauce. It makes a delicious starter.

500g chicken livers

2T olive oil

2T butter

1 large onion, finely chopped

2 cloves garlic, crushed

3-6 chillies (according to taste)

1t salt

¹/2t cumin

2t paprika

1 bay leaf

1t chicken stock

±²/3 cup white wine

1 loaf crusty Portuguese bread

1. Trim the livers of any fat, and cut in into ±2cm peices.
2. Heat the butter and oil in a pan and fry onions, garlic, chillies and spices until the onions are soft.
3. Add livers and cook until just brown, stirring gently.
4. Add bay leaf, chicken stock and wine. Simmer over low heat for 5-8 minutes. Serve immediately with crusty bread.

Serves 6

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg 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 – teambuilding 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 team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Terra Madre Day aims to raise the voice of good, clean and fair farmers and producers, chefs and consumers to promote a better, local food system. 
The 1st Terra Madre Day last year saw more than 1,000 events take place across 120 countries. This year, there are even more events planned in even more countries.

Slow Food Johannesburg will again participate by showcasing some of Gauteng’s most interesting producers, carefully selected in co-ordination with the Cheese Gourmet in Linden (cnr 3rd Ave/7th St) from 3-7pm on Friday 10th December. Brian and Jo, & Slow Food Johannesburg have chosen around 20 of the most promising local producers in and around Gauteng to showcase their products. You will have the chance to talk to them as well as sample and buy products.

What is Different this Year?

In keeping with how things are done at the Salone del Gusto in Turin, we have arranged to have the following activities and tastings:

• Interactive taste experience at the Slow Food stand;
• Product tastings with producers;
• Slow Food talks;
• 20 minute walk-abouts showcasing personal highlights;
• Audiovisual corner;
• Terra Madre & Salone Del Gusto exhibition;
• Evening snacks & dinner from Cheese Cafe including their Italian experiences from their trip to the Salone: Polenta & Cheese fondue, Cheese & Honey and more.

Who is There?

• Goat Peter – goats milk cheeses;
• Pepe Charlot – New french style goats cheese producer;
• Wickedfood Earth – Valley pickles & preserves;
• Hayden – Biodynamic raspberry jams;
• Jakhalskos – Nougat;
• Rassie – Comb Honey;
• Caroline – Raw honey & Mead;
• Pam – Midlands homecured bacon;
• Braeside Butchery – grass fed meats ;
• Boo Prince – Dehydrated fruits and vegetables;
• Bean There – Fair Trade Coffee;
• Sugarbush bakery – Crispbreads & oatcakes;
• Not Bread Alone – Breads and pastries;
• Wine Tasting – TBA;
• Slow Food – Taste Workshop & seasonal veg display;
• Cheese Gourmet Selection – Green Goose Cheese, Weltevreden Figs, Rosehope preserves and Rusks.

What is Terra Madre?

The worldwide Terra Madre network is working to create an alternative model of food production and consumption, in line with Slow Food’s philosophy of good, clean and fair: good for our palate, clean for humans, animals and the environment, and fair for producers and consumers. It unites food communities, cooks, academics and youth from 160 countries who share a vision for food production rooted in local economies and with respect for the environment, traditional knowledge, biological diversity and taste. Whether it is creating school gardens or producing honey, safeguarding indigenous food varieties or creating new local markets, the daily work of the network’s small-scale farmers, fishers, breeders and artisan producers, as well as cooks, educators and youth are political acts for a better food future.