Every day during the Football World Cup Delia Smith will add a recipe that reflects the cuisine of one of the teams playing. This is her take on the braai. The sauce is suitable for all meats – lamb cutlets, pork ribs or chicken drumsticks. The quantity is enough to glaze six of each, which makes a nice mixture of meats to serve to six people. One important point is that drumsticks need pre-baking in a pre-heated oven at gas mark 180°C, for 15 minutes just before braaiing. This recipe is taken from Delia Smith’s Summer Collection.

6 chicken drumsticks

6  lamb cutlets

6 pork ribs

For the apricot barbecue glaze:

6 dried apricots

2 T dark brown sugar

Few drops Tabasco sauce

¼ cup Worcestershire sauce

¼ cup light soy sauce

1T grated fresh ginger

1T ground ginger

2T tomato purée

1 clove garlic, minced

For the apricot barbecue glaze:

1. Begin by placing the apricots in a small saucepan with just enough water to cover them, then bring them up to simmering point and simmer for 5 minutes. Place them, with the leftover liquid,  in a blender or food processor together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready.
2. All you need to do now is arrange the meat in a shallow dish, pour the glaze over them – turning the pieces of meat so that each one gets a good coating – then cover and leave in a cool place until you’re ready to cook, preferably overnight. When you light the fire, pre-cook the chicken drumsticks as above, then cook with the other meat.
3. Scrape any sauce that’s left in the dish into a small saucepan, add a glass of white wine to it and bring it all up to simmering point to give some extra sauce.
4. Serve with oven-roasted potatoes, a crisp salad and some very robust red wine!

Serves 6

For more Fifa World Cup recipes from Delia Smith, … click here

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.

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.

This pork can be served warm with rice, as a cold cut, or sliced over a salad. A quick and easy use for pork neck great for canapes, snacks and as an appetizer.

Marinade
1/2 cup fermented red bean curd
3T soy sauce
1/3 cup rice wine (shao zing)
3T yellow bean sauce
1/2 cup hoi sin sauce
1/2 cup castor sugar
3 cloves garlic minced

500g pork neck
1/3 cup honey

1. Mix all the marinade ingredients together.
2. Cut the pork into strips ±4cm wide, then marinade for 2 hours.
3. Preheat the oven to 240°C.
4. Fit a cake rack over a baking dish filled with water, put the pork directly onto the rack and cook in the oven for 30 minutes.
5. Remove pork from the oven.
6. Heat the honey and brush it over the pork strips, then leave to cool.

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.

Easy finger food that is really addictive, perfect with beer, taken from the Wickedfood Cooking School Chinese cooking class based around the Neil Perry cookbook Simply Asian.

Marinade
1 t soy sauce
1/2  t rice wine (shao zing)
1/2  t chilli oil
1 t cornflour
1 egg

500g pork spare ribs, cut into 5cm lengths
4 cups vegetable oil
1/2 cup coriander leaves
Szechuan salt and pepper to taste (see below)

Sauce
2 T water
2 T sugar
1 T soy sauce
1 T minced ginger
1 t minced garlic
2 T Chinese black vinegar

Marinade
Combine all the marinade ingredients. Pour the marinade over the ribs and leave to marinate for at least 40 minutes.

Heat the oil in a wok until very hot. Deep-fry the ribs until they are a deep golden brown. Remove with a slotted spoon and drain well on crumpled kitchen paper.

Sauce
Boil all the ingredients in a small pot until the sugar melts. Leave to cool.

Serve
Pile the ribs onto the centre of a large plate and sprinkle with coriander. Serve with the sauce, and Szechuan salt and pepper.

Szechuan salt and pepper
Combine 3 parts sea salt, and 2 parts Szechuan peppercorns. Roast over a medium heat in a frying pan until mixture starts to brown, then remove from the heat and pour into a bowl. When cool, grind to a powder.

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

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.

This is a Wickedfood adaptation of a recipe for bbq ribs from, by Twillard Mayweather of Memphis, Tennessee. His secret to succulent ribs—barbecue the meat in a deep pit, with hickory, for the better part of a day—can be hard to duplicate, so we created a version for home use.

2 x 2kg racks pork spareribs

For the marinade
2 cups cider vinegar
½ cup worcestershire sauce
Juice of 2 lemons
1T Spice Mix (see recipe below)
1t cayenne pepper

For the Spice Mix
1T paprika
¼t chili powder
½t crushed red pepper
¼t black pepper
½t celery salt
½t garlic powder
1/8t onion powder
1/8t cayenne
¼t salt

For the sauce
1½ cups ketchup
¼ cup butter
¼ cup cider vinegar
¼ cup brown sugar
¼ cup worcestershire sauce
Juice of 1/4 lemon
1½t dry mustard
½t cayenne pepper

For the Spice Mix:

Dry roast the paprika, chili powder, crushed red pepper, and black pepper in a small frying pan over medium heat for about 5 minutes, with out oil. Pulse in a spice grinder until fine, then add celery salt, garlic powder, onion powder, cayenne, and salt. (Makes about 2T.)

For the marinade:

Place ribs in a shallow pan. Combine all marinade ingredients in mixing bowl, then pour over ribs, turning to coat well. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 120°C. Pour off excess marinade from pan and cook ribs for 3 hours. (If they look as though they are about to burn, or coloring too fast, cover with tin foil). At this stage, once cooked the ribs can be cooled and stored in the refrigerator for up to two days

For the sauce:

Cook all sauce ingredients with ¾ cup water in a saucepan over medium heat until thick, about 15 minutes.

Finish ribs on a cool fire or gas grill. Cook, turning once, until lightly browned and crusted. At this point, baste ribs with sauce and cook, turning once, for 5 minutes per side. Serve ribs with additional sauce on the side.

Serves 4-6.

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.