Q: I have tried to recreate this ready meal (chicken and broccoli dish) from Woolies but without success. Any suggestions?

A: I am not sure what dish it is but if you are looking for something with Broccoli and Chicken I would suggest the recipe below although it does not have chicken in this dish it is an easy addition, simply Slice 2-3 breasts and fry until just cooked and the continue from (Pasta) step 2 in the recipe below.

This is a quick version of a classic Italian dish called tagliatella alla Genovese. Its not known practice to put potato shavings into a pasta dish but adding shavings and mash are a very authentic way of creating a wonderful creaminess and an amazing taste. Why not try it?

Basil Pesto
4 cups basil roughly chopped with stalks
1 cup pine nuts
±1t sea salt
¼ cup Parmesan
1-2 cups olive oil

2 medium potatos peeled and then sliced with the peeler
2 small heads of broccoli cut into florets and thick stalks thinly sliced
2 cups fresh basil ½ roughly chopped ½ leaves for garnish
Grated Parmesan
500g dried tagliatelle
Salt and pepper
½ cup basil pesto (see below)

Basil Pesto

1. Put the basil, pine nuts and salt in a morte and pestle and grind until a paste has formed.
2. Add the Parmesan and pound until it has been soaked into the basil.
3. Slowly add the olive oil, mixing continuously until the desired paste has formed.

Pasta

1. Bring a Large pot of water to the boil. Add ½ a handful of sea salt and allow to come back up to the boil. Add the pasta and broccoli stalks and stir in, allow to cook for ±8 minutes.
2. Add the broccoli florets and potato slices and leave for a further 2-4min (important not to over cook your pasta) then strain well reserving some of the cooking water.
3. Transfer the cooked pasta to a large warm serving bowl and toss in the chopped basil, basil pesto and Parmesan. Mix in well. If the sauce is to thick add some cooking water 1T at a time until the desired consistency is achieved.
4. Season with salt and pepper and then garnish with the remaining basil leaves and Parmesan.

TIP: to create different pestos just add different “main ingredients” e.g. sun dried tomatoes, roasted peppers, roasted butternut, different fresh herbs i.e.; coriander, mint, rocket.

Serves 4

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 cooking courses 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: Where can i buy Lard/Tallow?

A: With regards to our article in the latest news letter about rendering fat and where to buy it, We use holsum (Vegetable fat) in cooking mainly in pastry’s and pie shells and that is available in most of the local name brand stores. Tallow (rendered from beef or mutton fat) is not often found in your big stores but can be bought from braeside butchery, Give them a call and if you can give them a day or two notice they will gladly help you out.

I hope this helps.

The 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 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.

Q: I am looking for a shop that specialises in Greek food in Durban. Can you advise me in this regard or if there is a shop where I can order on line in SA. Specifically I am looking for vine leaves and Greek cheeses.

A: Its a little hard answering your question as we are based in JHB but i have spoken to friends in Durban who are huge foodies and they gave me two options one is to try Eat-Greek (031) 369-1777 (Peter) as that is where they have bought vine leaves from in the past, with regards to the cheese they were not 100% certain but they did tell me that there was an article in today’s mercury newspaper about a Greek foodie setting up a food market starting on Saturday the 26th 8am-4pm at the Hellenic Community Centre in Durban North.

I hope you find what you are looking for.

The Wickedfood chef, Here is a Fantastic recipe for Dolmades:

Stuffed vine leaves, with rice and mince, take time and practise to make into slim parcels, all of them exactly the same size. Pickled leaves can be used instead of fresh ones, but if so, wash them very thoroughly to remove salt and omit the final teaspoon of salt sprinkled over the rolls before cooking. Will keep for 3 to 4 days in the fridge.

±30 (±375g) fresh vine leaves (or 1 bottle), washed and drained
3T butter
2 onions, finely chopped
3 cloves garlic, minced
1/2t ground cinnamon
1/2t ground allspice
1 cup long-grain rice, washed and drained
1/2 cup currants, soaked in hot water
1/2 cup almond nibs
2T fresh parsley, chopped
2T fresh mint, chopped
Salt to season

To serve
1 lemon, cut into wedges
250ml yoghurt

1. Blanch fresh vine leaves in boiling water to make them soft and easy to roll – ±2 minutes (if leaves are very large, cut in half and trim stalks from leaves). (Or rinse the bottled leaves, but do not blanch.)
2. Line the bottom of a pot, that will later hold all the filled dolmades, with a layer of the bigger and broken leaves.
3. Heat the butter in a pan. Add the onions and fry until tender.
4. Add the garlic, cinnamon and allspice, and fry for a further minute. Transfer to a bowl.
5. Add the rice, drained currants, almonds, parsley and mint, and mix well. Season to taste.
6. Working with 1 leaf at a time, place it stalk side up. Place ±1t of mixture on a leaf, centred at the base side of the stalk. Fold the base of the leaf over the filling, then fold in sides over, and roll – they should be ±2cm in diameter and 7cm long. (Although leaves will vary in size, put the same amount of mixture on each.)
7. As each roll is completed, place it into the leaf-lined pot, arranging the rolls in a circular pattern, seam end down. When all leaves and mixture have been used, pour the lemon juice over, and sprinkle with mint and 1t salt.
8. Cover the rolls with water and place a plate on top of the rolls before covering with a lid (the plate prevents the rolls opening). Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for ±1 hour.
9. To serve
10. Carefully remove the rolls from the pot and arrange decoratively on a serving plate. Serve with wedges of lemon and a bowl of yoghurt on the side.

Makes ±25

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.

Chemicals, pesticides, hormones and antibiotics are just a few of the nasty toxins we make our bodies ingest everyday through the consumption of certain meat and dairy products, vegetables and fruits. While awareness of the harmful chemicals used in the growing process of fruits and vegetables is increasing, many people remain unaware about the use of antibiotics and hormones used commonly in the production of grain fed, or feedlot meat. CADAC, Braeside Meat Market, and Wickedfood Cooking School recently joined forces with the common purpose of educating people about the truth of grain fed meat. Wickedfood Chef put together the following notes which will broaden your understanding of grain fed meat:

• Grain fed meat products have lower nutritional value than their pasture fed counterparts. Studies have in fact shown that feedlot meat often contains more total fat, saturated fat, cholesterol and calories and less vitamin E, beta-carotene, vitamin C and omega-3 fatty acids than its natural grass fed counterpart.
• You may think that steak or mince looks fresh, but quite often the colour and juiciness of the meat has been enhanced with gases, water, salt, preservatives as well as other additives.
• Antibiotics are used in the growing of grain fed meat in order to prevent sickness caused by the unnatural feeding of excess amounts of grain. Unfortunately these drugs are stored in the animal’s system and are subsequently ingested into our systems when we eat the meat. This can in turn cause people to experience a resistance to common human antibiotics such as Tetracyclines.
• Hormones are commonly used in the feeding of grain fed meat as they ensure faster growth and weight gain, thus the animal can be slaughtered at a younger age which allows for a faster and more effective production line all year round.

Courtesy of Wickedfood Cooking School here are a few hints for you to follow so you can avoid grain fed beef should you wish:

• Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic meat production. Nor is feed made from animal byproducts, including meat, blood and bone meal from chickens, pigs and ruminants.
• Go for the grass. Choose beef from cattle that were 100 percent “grass-fed” or “grass-finished.” These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label.
• Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.” Don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.
• Poke the package. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time.
• Deduce the date. Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.
• Buy beef and not water. It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavour.” But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction.

Braeside Meat Market is a speciality butchery which focuses on quality and service.  The main stream business consists of supplying the finest quality meat to some of the leading restaurants, hotels, conference venues and caterers. Cuts of meat are prepared as needed by chefs in whatever portion size they require.  In addition to this Braeside has a small retail shop which foodies in Joburg love coming to as everything from beef, lamb and chicken to certified veal, quails, rabbits, ducks and other exotic meat is stocked.

Wickedfood Cooking School is one of the few cooking schools in the country aimed at the corporate, general public and hobby cook, dedicated to once-off classes and short courses, that is run on a professional basis, open 7 days a week. Since inception the school has been developed as a training facility that caters to the needs of all members of the community. Courses and classes have been designed to appeal to a cross-section of students, from domestics, housekeepers, newly-weds and kids, to experienced cooks and even chefs who want to improve and update their culinary skills. A wide variety of classes and courses are on offer, from basic to advanced kitchen skills, to pasta making, easy entertaining and ethnic cooking from around the world.

CADAC is passionate about the entire braaing experience, and as such is continually searching for ways in which it can be bettered – from giving advice on the selection of the perfect meat, to a range of diverse recipes with something for everyone in the new recipe book ‘The Great Outdoor Cookbook.’

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.