3T  oil

1½kg stewing beef, cut into cubes

175g streaky bacon

12 baby onions, peeled

18 button mushrooms, left whole

3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole

salt and freshly ground black pepper

1T chopped thyme

2T chopped parsley

10 cloves of garlic, crushed and grated

2 cups red wine

2 cups chicken or beef stock

For the roux

50g/2oz butter

50g/1¾oz flour

1. Brown the beef and bacon in the oil in a hot casserole.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add  1T of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
10. Sprinkle with chopped parsley and serve with mash (or champ as they do in Ireland).

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.

Steak burritos. Photograph: Tara Fisher

600g skirt steak

3-4 tbsp olive oil

2 cloves garlic, crushed

juice of half an orange

1 chilli de arbol, finely chopped

sea salt and black pepper

4 wraps (corn tortillas, chappatis or other wraps)

1 tbsp olive oil

4 spring onions

about 150g warm cooked black beans

about 200g warm rice (optional)

salsa

1 avocado, peeled and mashed with the juice of a lime

3-4 tbsp crème fraîche

chopped coriander leaves

120g extra mature cheddar cheese (optional)

1. If the skirt steak is cut into thick slices, butterfly it out into thin steaks by cutting it down the middle with a sharp knife. Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 minutes.
2. Heat each tortilla in a hot, dry frying pan for about 10 seconds a side to make it soft and pliable.
3. Heat up a griddle or heavy-bottomed frying pan until smoking hot and add the olive oil. Top the spring onions and peel off the outer skin before chopping them up into 2-3cm lengths. Season with salt and pepper and put onto the hot griddle.
4. Pat the steak dry with some kitchen paper and add to the griddle pan. Sear for a minute on each side (or 90 seconds, tops). Leave to stand for a minute on a warm plate while you finish cooking the spring onions. They should be soft and slightly charred. When the spring onions are cooked, remove from the pan, add the reserved marinade from the steak and let it sizzle up before pouring over the warm beans. Chop up the steak into bite-size pieces across the grain (you can see the grain all running in one direction, so cut across these lines at a right angle).
5. Fill the tortillas with the steak, beans, rice, salsa and spring onions. Add some mashed avocado, a drizzle of crème fraîche, some coriander leaf and the cheese, and toast if you like, your burrito crispy. Eat up at once.

Mexican dishes are easier to make than to pronounce. Thomasina Miers shares her favourites … click here for more of her Mexican dishes.

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

]]> http://www.wickedfood.co.za/blog/steak-burritos.html/feed 1 http://www.wickedfood.co.za/blog/beef-bourguignon.html http://www.wickedfood.co.za/blog/beef-bourguignon.html#comments Thu, 19 Aug 2010 12:28:34 +0000 Wickedfood Chef http://www.wickedfood.co.za/blog/?p=4208 One of the lasting impressions from the movie Julie & Julia was Julie’s frustration and eventual triumph over boeuf bourguignon from Julia Child’s book, Mastering the Art of French Cooking. This hearty beef stew is a centerpiece of one of the movie’s more appetizing food scenes. Here is the recipe, as it appears in the book:

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavour when reheated.

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

1. Remove rind from bacon, and cut bacon into lardons (sticks, 3mm wide and 3cm long). Simmer rind and bacon for 10 minutes in 1L of water. Drain and dry.
2. Preheat oven to 220°C .
3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
4. Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 180°C .
7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Serves 6

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

]]> http://www.wickedfood.co.za/blog/beef-bourguignon.html/feed 0 http://www.wickedfood.co.za/blog/roast-beef-with-yorkshire-pudding.html http://www.wickedfood.co.za/blog/roast-beef-with-yorkshire-pudding.html#comments Mon, 03 May 2010 14:20:58 +0000 Wickedfood Chef http://www.wickedfood.co.za/blog/?p=3602 A roast served with Yorkshire pudding, could be called the quintessential British Sunday dinner. With the wet cold weather this weekend, I made roast beef, served with roast potatoes, mashed butternut,  Jerusalem artichokes, and a delicious onion gravy.

1 x 2kg  beef sirloin roast
salt and freshly ground pepper, to taste
1⁄4 cup oil

Gravy

3 onions , finely sliced

6 cloves garlic, smashed and peeled

2 cups red wine

2T butter, cubed

Yorkshire pudding

1 cup flour
1t salt
2 eggs
1 cup milk
1⁄2 cup beef drippings or oil

1. Preheat the oven to 240°C.
2. Season beef with salt and pepper.
3. Heat the oil in a roasting pan into which the meat will comfortably fit. Brown the meat on all sides, and set aside.
4. Add the onions and garlic, and fry until they just start to change colour.  Add the red wine and deglaze the pan.  Place the meat on top of onions, fat side up and place in the preheated oven.  Roast for 10 minutes, and then reduce the heat 170°C, and roast for a further 40 minutes.
5. Remove from the oven, transfer the meat to a cutting board, and allow to rest, covered with foil, while you make the Yorkshire pudding and gravy. Skim the fat off the cooking juices  into a bowl.

Yorkshire pudding

1. Increase oven temperature to 240°C.
2. Sift flour together with salt into a medium bowl. Make a well in center and add eggs. Whisk in milk. Mix until smooth. Set aside at room temperature for 1 hour.
3. Spoon 1⁄2t of fat into each cup of a nonstick muffin pan. Heat in oven for 15 minutes.
4. Remove pan from oven, divide the batter evenly between cup and bake until risen and brown, about 20 minutes.  Remove from oven and set aside.

Gravy

1. Strain the cooking juices into a clean saucepan. Cook, whisking, until thick, about 5 minutes. Remove from heat and whisk in the butter.  Serve immediately

Serves 8

See more roast recipes – click here

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@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.

±2,2kg beef sirloin
Salt
Freshly ground black pepper
2T olive oil

1. Preheat the oven to 240°C.
2. Season the beef with salt and pepper, and rub with oil.
3. Heat a large nonstick frying pan over a high heat. When very hot, sear the beef on all sides until browned.
4. Transfer the beef to a roasting tin. Roast, allowing 7 minutes per 500g for rare (internal temp. – 45 to 50°C), and 10 minutes per 500g for medium beef (internal temp. – 55 to 60°C).
5. Remove from the oven and allow to rest in a warm place, for at least ±10 minutes. (Or roast over hot coals on the braai for about 10 minutes on each side.)
6. Cut the meat into thick slices and serve with the grilled vegetables. Drizzle with the pan juices and serve with Béarnaise sauce.

To serve
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 Johannesburg cooking studios. 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 – 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.

This Austrian specialty has a long and illustrious history. Traditionally it is made with thin slices of veal, coated in breadcrumbs and fried. It is very important to use plain breadcrumbs and not flavoured ones. If however veal is unavailable, you could use pork fillets, chicken breasts fillets or even thin slices of rump or sirloin.

300g flour
3 eggs, beaten
300g plain breadcrumbs

Pork fat or oil
2 lemons, cut into wedges
Parsley for garnish

1. Take the schnitzels, and with a sharp knife, cut gently across the grain, ensuring that you do not cut all the way through the meat. Lightly pound with a meat mallet to flatten evenly, then prick with a point of a knife all over and season.
2. Place the flour, eggs and breadcrumbs in three separate flat bowls.
3. When ready to fry, dip the schnitzels in batches, first into the flour, then the eggs, and last into the breadcrumbs, shaking off the excess each time.
4. Heat approximately 2cm of oil in a large pan, and once very hot, fry the schnitzels in batches, in one layer until golden on both sides. Drain on paper towel and then place on a warmed serving dish, while you fry the remainder.
5. Serve with wedges of lemon, a potato salad, creamed spinach, spicy cabbage and/or a green salad.

Serves 6

Wickedfood Cooking School

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

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg 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 cookery 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.

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.

Steak is one of the most popular cuts to cook on the Braai and one that is most frequently cooked badly. Follow the following simple steps and you will be producing meat worthy of the top steak restaurant. When grilling meat, first allow the steak to come to room temperature, otherwise a thick steak will be overcooked on the outside while the inside will be raw and cold. As a general rule, the thinner the steak the closer it should be to the heat. Like roasts, grilled or braaied meat should benefit from a few minutes’ rest to reabsorb the juices disturbed while cooking, and for the meat to relax thus tasting more tender. For maximum flavour, leave a strip of fat on the meat (diners can always remove fat when eating) and ensure that the meat is well marbled.
For a more elegant way of serving, rather choose one big 6cm thick piece of meat, and cook it as one piece, before allowing it to rest and then carved into strips. This will cut down on the amount of meat each person needs and stop wastage. Always cut meat across the grain which will result in it appearing more tender, when eaten.

The best cuts for grilling or braaiing are:
On the bone – T-bones, club steaks, prime rib (rib-eye or chuck – if well matured), short rip strip.
Off the bone – rump, sirloin (Scotch fillet, rib-eye, porterhouse), fillet.

To judge whether a steak is done, for a 2cm steak, allow about 3 minutes on each side for rare, and 4-5 minutes for medium.

±250g of meat per person
Teriyaki sauce
Lemon juice
garlic clove, lightly crushed
Olive oil
Course salt

1. Score the meat at ±3cm intervals by cutting through the fat and membrane, to stop the meat from buckling.
2. Rub each steak with teriyaki sauce, lemon juice and garlic and baste in oil. Pierce the meat with a fork to allow the marinades to penetrate well.
3. Just before grilling, season with salt (if left on too long the salt has a tendency to draw the juices to the surface before the meat is sealed).
4. Place the steak on a grill and cook, turning it no more than once as continual turning loses all the juices. Allow to stand for a few minutes before serving.

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.

A: Yes I most certainly can, store bought snacks are convenient but never taste as good as the home made alternative. Here is a recipe for some really tasty Sâté’s, as we teach and Wickedfood cooking school in our Thai cooking classes . We will also be holding a “All you wanted to know about… cocktail snacks” class where we will be making some rather interesting and tasty snacks. Click here to get more info.

Quick and easy with a delicious peanut sauce. One of Thailand’s most popular appetisers, made with strips of chicken, beef and/or pork.

Marinade

1/4 tin coconut milk
2T fresh coriander leaves, finely chopped
3T brown sugar
1/2T red curry paste
3T fish sauce
1T oil

4 (400g) large chicken breasts (or ±400g beef or pork) cut in long narrow strips ±5cm x 2cm
±25 x 20cm bamboo skewers, soaked in water to stop from burning.

1. Mix together all the marinade ingredients in a large bowl.
2. Add the meat pieces to the marinade, cover and leave for a minimum of 15 minutes (refrigerate if longer than 1 hour). In the meantime, soak the skewers in water.
3. Weave each strip of meat onto a skewer.
4. Grill for ±5 minutes on each side basting with leftover marinade (or pan-fry for 2-3 minutes on each side, basting with leftover marinade). Take care not to burn the sticks.
5. Serve with peanut or sweet dipping sauce.
6. Makes ±24.

Peanut sâté sauce

Versatile peanut sauce for sâtés, fresh spring rolls and chicken salad.

1T red curry paste
1/2 cup smooth peanut butter
3/4 tin coconut milk (remainder from marinade above)
1/4 cup brown sugar
1/4 cup fish sauce
1/4 cup tamarind juice
1/2 cup water

1. In a saucepan heat ±4T of the cream from the coconut milk, together with the curry paste. Fry until the coconut milk splits and it becomes fragrant.
2. Reduce the heat to low, and stir in the peanut butter and remaining coconut milk.
3. Add the sugar, increase the heat and continue to cook until it caramelizes, stirring all the time so as to prevent burning.
4. Add the fish sauce and tamarind juice and cook for 1 minute, then add the water and simmer for 5 minutes or until thickened.

Makes ±3 cups and keeps for a week in the fridge.

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.

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.