Strips of marinated steak, in a tomato-based sauce. A delicious starter, or for a more substantial meal, serve with crusty Portuguese bread, or rolls.

±2T grapeseed oil
±2T butter
4-6 cloves garlic, chopped
2 medium onions, finely chopped
500g rump or sirloin steak, cut into 1cm cubes     1 bay leaf
±2/3 cup white wine
1T tomato purée
2-4 chillies, chopped (optional)
Salt and pepper to taste
1 loaf crusty Portuguese bread

1. Heat the oil and butter in a large frying pan or shallow pot. Add the garlic and onion, and fry, until soft and just beginning to change colour.
2. Add the meat and brown all over.
3. Add bay leaf, wine, tomato purée and chilli (if using).
4. Season to taste with salt and pepper; simmer for about 10 minutes, stirring occasionally.
5. Serve with some crusty bread.

Serves 4 to 6 as a starter

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.

One of Southern Italy’s more famous dishes, with similar versions found in Yugoslavia, Greece and Turkey. Grilled aubergine is topped with mozzarella and tomato, One of the most popular Corporate team building menus made at Wickedfood Cooking School this starter is perfect for easy entertaining.

2-3 medium aubergines (about 1kg)
Salt
Sugar
Oil for frying
4 cloves garlic, minced
3 tins chopped tomatoes
±300g mozzarella cheese, sliced or grated
1T finely chopped oregano and/or basil

1. Preheat the oven to 200°C.
2. Slice the aubergines cross-ways ±5mm thick. Place in a big bowl of salted water and allow to stand for 15 minutes, Then gently squeeze dry and place in a dry bowl.
3. While the aubergines are soaking, prepare the tomato sauce. Heat some oil in a saucepan, add the garlic and fry for a minute, then add the tomato, and stir, cooking until it has reduced to almost dry. Season with salt and sugar to taste.
4. Heat ±1cm of oil in a frying pan, fry the aubergines until lightly coloured on both sides, and drain on paper towels.
5. In a baking dish, make small stacks, starting with tomato then followed by a layer of aubergine, tomato and cheese, and then a sprinkling of oregano. Continue layering until all ingredients are used up, finishing with the cheese.
6. Place in the preheated oven, and bake for 20 minutes, then allow to cool for 5 minutes before serving.

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.

Q: Hi, I’m looking for a simple basil pesto recipe. All the recipes I’ve found so far seem to call for pine nuts – where does one buy pine nuts from?

A: Most of your larger store’s should stock pine nuts, if you have no luck there try a health specialist shop or deli. At a push, you can use peeled almonds, but the flavour and texture is not quite the same.

In our cooking classes at Wickedfood Cooking School have found that the best recipe for Basil Pesto is one that is kept fresh, simple and to a minimum so that the flavours can really come through on their own. The most common pestos are probably Pesto alla genovese (basil), Pesto alla siciliana (tomato and less basil), Pesto alla calabrese (grilled bell peppers and black pepper) and Arugula (rocket, black olives, lemon peel and coriander).

In a recent individual cookery class at Wickedfood Cooking School we used this recipe which came out as a firm favourite:

• 4 cups basil roughly torn (soft stalks can be added)
• 1-2 cloves garlic minced
• 1 cup toasted pine nuts
• ±1t sea salt
• ¼ cup Parmesan
• ±1 cup olive oil

1. Place the basil, pine nuts, garlic and salt in a mortar and pound until a smooth paste is reached.
2. Add the cheese and mix in well.
3. Slowly pour in the olive oil and mix until the desired consistency is reached.
4. Season with salt and pepper and store in an air-tight container for ±1 week.

Serve with fresh pastas for best results.

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.

While in Tuscany in search for ideas for their Italian cooking classes and teambuilding cooking classes, the Wickedfood Cooking School team came across this simple, quick and easy pasta recipe.

500g fettuccine
4T olive oil
2-3 Italian sausages
1 red pepper, seeded and cut into strips
1 x 410g can tomatoes, roughly chopped
Salt and pepper to taste
Fresh basil (optional)

1. Heat the oil in a saucepan over medium heat until warm. Add the sausage and fry, turning a few times, until browned all over and cooked. Remove from the pan and slice.
2. Add the red pepper and tomatoes to the same pan and heat until the mixture simmers. Return the sausage to the pan and cook for about 5 minutes. Season with salt and freshly ground pepper. Add some fresh basil, if required, at this stage.
3. Meanwhile cook the fettucine in boiling salted water until al dente.
4. Drain and turn into a warmed serving dish. Pour the tomato and sausage mixture over and mix through.

Serves 4

Read more about our trip to Tuscany click here

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.

A delicious starter, quick to prepare that our cooking school team came across while in Tuscany in search for ideas for our Italian cooking classes and teambuilding cookery classes.

10 chicken livers, trimmed and chopped
4-6 fresh sage leaves, chopped
4 juniper berries, chopped
1/4 cup olive oil
1 clove garlic, peeled but left whole
1/2 cup dry red wine
Salt and freshly ground pepper
16 pieces crusty Italian bread (8x8cm, x 2cm thick)

1. Heat the oil in a small saucepan over medium heat. When hot add the chicken livers, sage, juniper berries and garlic. Stir-fry for 5 minutes.
2. Add the wine and simmer for 10 minutes. Season to taste.
3. Spread the chicken liver mixture over the bread and serve hot.

Read more about our trip to Tuscany click here

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.