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.

6 veal schnitzels
Salt and pepper

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.

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.

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.

Q: Hi Wickedfood Chef I recently bought a whole lot of “party snack food” for the rugby and my partner and i agreed that all of the stuff i had bought tasted rather bland. Do you have any suggestions on what i could make rather than go out and buy? As we are getting into summer and outdoor entertaining i would some inspiration on new cocktail/snack food, can you help?

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.