Affettati Misti

Monday, April 6th, 2009

As part of the Italian month at Wickedfood Cooking School, here is the recipe for a typical antipasto platter, with a selection of cured and processed meats with the contrast of flavour and appearance. Maestrantonio in lIlovo has a small but very good selection of imported Italian meats as well as incredibly knowledgeable staff to assist in putting together a complementary selection. Typically one should aim at ±6 to 8 slices of meat per person for a starter. Instead of melon or figs use thin slices of pear, mango, or olives.

1 – 2 slices per person of mortadella, prosciutto, coppa, bresaola and salami
1 packet rocket leaves, washed
1 lemon, cut into wedges
1 sweet melon and/or 1 ripe fig per person
Extra virgin olive oil
Fresh black pepper
±1/2 cup small gherkins
±1/2 cup pickled onions
±1/2 cup green olives
1 Ciabatta or other Italian country style bread

  1. Arrange the meats attractively on a large platter, together with the rocket leaves, lemon wedges and fruit.
  2. Drizzle with olive oil and season with pepper.
  3. Place the gherkins, onions and olives in separate bowls.

Serves 6 to 8

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

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All about chicken – Outdoor cooking with Cadac

Monday, February 23rd, 2009
Rolling Pita Breads
Rolling Pita Breads
Grilling Vegetables
Grilling Vegetables

The price of poultry
Chicken is no longer the expensive luxury it was and as poultry prices have dropped, the welfare of the animals themselves has declined.

In the 1950’s chicken was such a treat that most British people ate less than a kilo of it in a year. Now they each eat on average 23kg of chicken a year.

To satisfy the demand, 860 million birds are reared in the UK each year. That’s almost half the meat they eat. Chicken has never been cheaper.Most food has increased by 50% -200% in the past 20 years, while chicken has increased by just 15%, making it cheaper than ever in real terms.

Cheap chickens are ammunition in the supermarket price wars.Chicken is no longer considered a luxury. To keep consumers supplied with bargain birds, more than 93% are produced on factory farms.

Here, up to 50,000 birds are packed into sheds, up to 19 birds per square metre, dimly lit to discourage movement and so they put on weight at an unnaturally fast rate.Having reached the required size twice as quickly as factory farmed chickens did just 30 years ago, the average intensively reared bird is ready for slaughter at 5-6 weeks old.

Because they’ve grown so quickly, their bones are weak, joints infected and some have difficulty walking.
Chicken Preparation Carving Chicken
Chicken Preparation Carving Chicken

What about free-range?
The labels ‘free-range’ and ‘organic’ sound reassuring. Free-range chickens must have access to outdoors for at least half their life and are slower grown, for slaughter at 8 weeks old (10-11 weeks if they are organic).

This means they don’t suffer the problems that afflict the fastest-grown chickens.Organic chickens are allowed to grow more slowly, are not given routine antibiotics or unnecessary medication, and are fed an organic diet. All organic chickens are free-range, with more outside space than other free-range birds, in smaller flock sizes and usually will have been reared to the highest welfare standards.

Having reached the required size twice as quickly as factory farmed chickens did just 30 years ago, the average intensively reared bird is ready for slaughter at 5-6 weeks old. Because they’ve grown so quickly, their bones are weak, joints infected and some have difficulty walking.

Working with chicken
Chicken is very healthy and easy to cook. What’s the best way to barbecue a chicken? For a delicious slightly smoky flavour, there is no better way of cooking chicken, than on a kettlebraai. One secret to really flavourful, juicy roast chicken is brining – i.e., soaking in salt water. Kosher chickens are always brined before selling; this is one of the reasons that kosher birds tend to taste better.

Wickedfood Cooking School and CADAC recently teamed up to offer monthly Outdoor Cooking classes. The Wickedfood/CADAC Outdoor Cooking Academy’s aim is to teach South African’s that more can be done on a braai over and above charred boerewors and a few anemic looking chops.
Dessert Dishing Up
Dessert Dishing Up
Enjoying The Meal
At the end of February we invited a host of top food editors to come and sample one of our classes – All about chicken.

A great afternoon of fun and sharing of knowledge was enjoyed by all – one journalist going as far as saying it was the best function they had ever attended.

In the class we looked at a variety of preparations for cooking chicken on the CADAC kettlebraai and gas BBQ, including:
•    Easy smoked roast chicken;
•    The advantages of brining a chicken prior to roasting, so as to impart a delicious flavour;
•    Marinades for chicken pieces and kebabs.

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

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All you wanted to know about Fish

Monday, February 23rd, 2009

Fish is good for you, the more the better. Fish oils reduce heart disease and blood pressure as well as aiding the prevention of arthritis, blood clotting and cancer. It is low in fat and high in protein. What fat it does have, belongs mainly to the omega 3 group. This fat group is essential to the human body, including the brain.

There are two types of omega 3 fatty acids – DHA (docasahexaenoic acid) and EPA (eicosapentaenoic acid) – both found in all fish in varying quantities. EPA is found in great quantities in cold water fish, such as snoek, mackerel, salmon and yellowtail, while DHA is found in greater quantities in warm water fish and squid. DHA is the better of the two, but both provide protection from cancer. Even tinned fish is beneficial, especially those with low salt preservatives. The long and the short of it all is that if you eat fish only twice a week it will not only significantly reduce the risk of heart disease, but may also go a long way to the prevention of other diseases. The preparation of fish is also significant – omega 6s (the bad fats) interfere with the absorption of omega 3 fatty acids, and therefore it is recommended that mono-unsaturated oils should be used ie olive and grapeseed oil, in fish preparation.

South Africa is blessed with an extensive coastline spanning two oceans. Due to the different water temperatures they produce a variety of seafood to match the best around the world. Unfortunately South Africans have been slow to catch on to what the seas have to offer, and as a result the fishing industry has concentrated its efforts on the export market regarding our best fish. To put the South African seafood eating habits into perspective, 80% of all fish eaten in South Africa consists of hake, mainly frozen. The remaining 20% includes shellfish, kingklip, sole and a limited amount of linefish that is now becoming available.

Quantities

As a general rule:
•    Filleted fish     – 120g to 180g per person
•    Boned cutlets     – 250g per person
•    Whole fish with head     – 350g per person

Cooking techniques

It is imperative never to overcook fish. Rather slightly undercook it, as it will continue to cook once removed from the heat. Fish fillets cook best at temperatures of between 85°C and 160°C, any higher and the natural juices are removed, drying it out.

Wickedfood Cooking School runs a variety of cooking classes specializing in fish and seafood throughout the year. On an alternate monthly basis, we run a dedicated sushi class. At the end of January we ran the first in a series of our very successful master classes – All you want to know about…. Fish. In the class we covered over ideal fish dishes to showcase the versatility of fish, including:

•    Ceviche – a classic south American preparation, raw fish, marinated in lemon juice and spices;
•    Sashimi Salad – slivers of top grade tuna tossed in a Thai inspired dressing;
•    A delicious Italian based seafood soup;
•    A fish curry in a rich coconut stock; and
•    How to make the perfect braaied and fried fish.

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

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All you wanted to know about Beef

Monday, February 23rd, 2009

Is beef an unnatural or industrial product?
Beef in your supermarket has gone industrial. Before factory farming took hold in the 1960s, cattle were raised on family farms or ranches around the country.

The process was elemental. Young calves were born in the spring and spent their first months suckling milk and grazing on grass.When they were weaned, they were turned out onto pastures. Some cattle were given a moderate amount of grain to enhance marbling (the fat interlaced in the muscle). The calves grew to maturity at a natural pace, reaching market weight at two to three years of age.After the animals were slaughtered, the carcasses were kept cool for a couple weeks to enhance flavour and tenderness, a traditional process called dry aging. The meat was then shipped in large cuts to meat markets.

The local butcher divided it into individual cuts upon request and wrapped it in white paper and string.
This meat was free of antibiotics, added hormones, feed additives, flavour enhancers, age-delaying gases and salt-water solutions. Mad cow disease did not exist. People dined on rare steaks and steak tartare with little fear.Today’s industrialized process brings cattle to slaughter weight in just one or two years. But it reduces the nutritional value of the meat, stresses the animals, increases the risk of bacterial contamination, pollutes the environment and exposes consumers to a long list of unwanted chemicals.
Why does grain-feeding cause health problems? Cattle, sheep and other grazing animals have a specialized stomach chamber called a “rumen.” The rumen is designed to convert fibrous plants such as grasses into a nutritious, easily digested meal. Replace the grass with grain and the rumen becomes too acidic.

Favorite Beef BBQ Meat Cuts
When grilling beef, the cuts that make the best BBQ meat are not necessarily the most tender portions, such as fillet. Meat on the bone, such as rib eye, porterhouse steaks, and classic T-bone has the most flavour.

Short rib is also full of flavour, but can be a bit tough. Other worthwhile cuts include sirloin and rump.Buy your meat a few days before you plan to use it and ask your butcher to vacuum seal it. Storing it in the fridge for a couple of days will help to age it and make it more tender after its cooked. Better still, if you have a good butcher, asking if the meat has been hung, it should hang for its least three weeks (24-30 days).
Wickedfood Cooking School, in conjunction with one of Johannesburg’s leading butchers Caroline McCann from Braeside Butchery ran a very successful, indepth, hands-on demonstration in choosing and preparing beef for a variety of dishes. We also did a taste comparison of grain-fed versus grass-fed beef. Everyone agreed that grass-fed beef has a far better flavor and structure. Students learned the secrets of cooking a number of classic mouthwatering beef dishes including:
•    Preparing raw beef for classic carpaccio and steak tartare;
•    How to braai and roasting various cuts;
•    A delicious quick beef Thai curry, and Italian short rib braise;
•    And how to make the perfect Béarnaise sauce.

Wickedfood Cooking School

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

Wickedfood® Cooking school 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 classes are a novel way of creating staff interaction or entertaining clients.

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Jamie’s Italy

Thursday, January 22nd, 2009

Jamie Oliver is most probably the best known TV chef to come out of England. In his books he has created a fool-proof repertoire that is simple to use. He cuts the jargon, giving people confidence and getting them to feel easy in the kitchen.

At Wickedfood Cooking School, we have re-interpreted some of the more exciting recipes from his various books to share with our students. From Jamie’s Italy, we have put together a mouth-watering selection of dishes for a cooking class as part of a cookbook-of-the-month series, based loosely on how Italians would serve a meal.

For starters, we have a delicious variety of antipasti:

  • Two scrumptious toppings for brushette, marinated eggplant and roasted vegetables.
  • Grilled mushrooms with melted thyme flavoured mozzarella.

For first course, we again cooked two dishes.

  • We walk students through the steps of making the perfect risotto and give tips on how to expand the dish to incorporate a variety of imaginative flavours:
  • As an alternative pasta dish we have a hearty baked spaghetti pie, filled with creamy chicken and mushrooms.

For second course, in true and Sicilian style we look at fish, grilled with a herb and garlic salsa, simple to prepare, relying on the freshness of the fish, a recipe perfect for any gamefish.

To go with the second course as well as the two first courses the students get the opportunity of preparing two simple vegetable dishes:

  • Fried baby marrows, with a hint of chilli and garlic a perfect light summer vegetable dish which would go perfectly well as a topping for pasta;
  • Jamie’s take on a caprese salad, complete with baby tomatoes, mozzarella and basil, but with a twist.

What would a meal be without dessert, and this one is a real treat, a fruit and almond tart, utilizing the best that summer fruits can offer, baked in a sweet sticky frangipane, with a hint of grappa.

We had a very good response to this class, which we ran on Sunday afternoon. The students arrived in small groups, two brothers, a few couples and a group of friends. To begin with they were all a bit nervous, eagerly taking notes with regards to tips given by the head chef. Everybody quickly relaxed with a glass of wine, once the real preparation work began and soon new friendships were formed, while the food sizzled away. At the end of the evening they all sat down with new found friends to enjoy the fruits of their labour, sharing the inevitable food story.

Wickedfood Cooking School

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

Wickedfood® Cooking school 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 classes are a novel way of creating staff interaction or entertaining clients.

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Posted in Celeb chefs, Classes, Cookbook Reviews, European Cookbooks, Individual classes | 2 Comments »