Grilled squid salad is always a favourite at Wickedfood Cooking School.  It is a feature in our Thai cooking class as well as our Portuguese cooking class. Raymond Blanc’s juicy and colourful summer grilled squid salad with provençal vegetables, from his new book, Kitchen Secrets, is simple, satisfying and bursting with the flavours of Provence. You will certainly be able to taste our interpretation of a grilled squid salad in a future French cooking class at Wickedfood Cooking School.

Provençale vegetables

1 medium fennel bulb, trimmed, thinly sliced lengthways

1 medium courgette, thinly sliced lengthways

1T extra virgin olive oil

pinch sea salt

pinch freshly ground black pepper

200g sun-dried tomatoes

Grilled squid

3 medium squid, about 200g/7oz each, cleaned

2T olive oil

1t lemon juice

2 pinches sea salt

1 red chilli, seeds and pith removed, finely chopped, preferably Snub nose or Rio Grande variety

1t grated palm sugar, or 2t brown sugar

Rocket salad

1T balsamic vinegar, preferably 8-year-old

2T extra virgin olive oil

pinch freshly ground black pepper

4 small handfuls rocket

Garnish

Parmesan shavings

Extra virgin olive oil, for drizzling

Provençale vegetables

• Heat a griddle pan and cook the fennel and courgette slices for one minute on one side, then remove from the heat.
• Drizzle over the olive oil, season with the salt and freshly ground black pepper and set aside.

Grilled squid

• Slice open each squid lengthways, score a criss-cross pattern on the inside and cut each into three pieces.
• Mix the squid pieces with the olive oil, lemon juice, sea salt, chilli and sugar and leave in a shallow, non-reactive bowl to marinade for half an hour.
• Heat a griddle pan until it is very hot, then grill the squid pieces for 15-30 seconds on each side. (This will produce a lot of smoke so make sure your extraction is on and the kitchen is well ventilated.) It is important that the pan is extremely hot so that the squid cooks very quickly and does not boil in its own juices (or cook over the coals of a very hot braai). If it cooks for any longer than two minutes it will become tough and rubbery.

Rocket salad

• Mix together the balsamic vinegar, olive oil and pepper and dress the rocket with the vinaigrette.

To serve

• Place the grilled squid and vegetables around each plate. Place the dressed rocket in the centre of the plate, drizzle with extra virgin olive oil and garnish with the sun-dried tomatoes and Parmesan shavings.
• Alternatively, mix the dressed rocket with the Parmesan in a large bowl and serve separately.

Serves 4

Click here to watch a video of Raymond Blanc making this salad.

For more recipes from Raymond Blanc’s Kitchen Secrets,  click here

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.

Tags: Ballymaloe Cookery School, Cookery School, cooking class, Darina Allen, Forgotten Skills of Cooking, teambuilding, Wickedfood Cooking School

At Wickedfood Cooking School in our Thai cooking lessons we make some delicious skewers also referred to as sâtés, click here for one of our recipes, with a delicious peanut sauce. This recipe however comes from David Thompson’s latest book Thai Street Food. He is one of Australia’s foremost chefs, restaurateurs and food writers, and widely acclaimed as the western world’s authority on Thai food:

“I am addicted to these. Along the street there are small grills, often just a large metal bowl with a rack perched on top. I’ll stop and look and long for the fruits of their labour – smoky grilled skewers of pork. I’ll smuggle some home as if carrying a guilty secret to relish in private. Sometimes, most of the time, I’ll break into the cache on the way home.”

“Grilling is one of the more popular techniques of the streets, where there are many ad hoc pieces of equipment and the grill is one of the most common. They are everywhere, grilling pork, satays, dumplings and squid. Using a charcoal grill imparts a depth of flavour that makes meat such as this grilled pork irresistible. It is important to light the grill 30-60 minutes before using and allow the coals to burn until they glow gently. If you have a charcoal grill you’ll know how long it takes to get to the right stage. Grilling over too high a heat will char and burn the pork before it is cooked and smoky. Very often there will be a small piece of pork fat at the bottom of the skewer. This helps to moisten the pork as it grills.”

“The Thais use mangrove charcoal from near the mouth of the Chao Phraya River. Not everyone has a charcoal grill, however, and these pork skewers can also be cooked on a chargrill plate on the stove top or under a preheated grill. While the taste will be less complex, they will still be extremely agreeable.”

Grilled pork skewers. Photograph: Earl Carter

300g pork loin or neck

50g pork back fat (optional)
12-15 bamboo skewers

4tbsp coconut cream

For the marinade:

1t coriander roots cleaned and chopped
pinch of salt
1t garlic, chopped
½t ground white pepper

2T shaved palm sugar

a dash dark soy sauce

2T fish sauce

2T vegetable oil

1. Slice the pork into thinnish pieces about 2cm square. Cut the pork fat, if using, into rectangles, say 2cm x 5mm.
2. Next make the marinade. Using a pestle and mortar, pound the coriander root, salt, garlic and pepper into a fine paste. Combine with the sugar, soy sauce, fish sauce and oil. Marinate the pork and fat in this mixture for about 3 hours. The more cautious can refrigerate this but, if doing so, then it is best marinated overnight.
3. It’s a good idea to soak the bamboo skewers in water for about 30 minutes. This prevents them from scorching and burning as the pork grills.
4. Prepare the grill. Meanwhile, thread a piece of pork fat, if using, on to the skewer first followed by two or three pieces of the marinated pork. Repeat with each skewer. When the embers are glowing, in fact beginning to die, gently grill the skewers, turning quite often to prevent charring and promote even caramelisation and cooking. Dab them with the coconut cream as they grill. This should make the coals smoulder and impart a smoky taste. Grill all the skewers.
5. On the streets, they are reheated over the grill to warm them through before serving, but they are delicious warm or cool.

Makes 12-15
For more recipes from this book 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.

Q: I am looking for a good Portuguese chicken livers recipe. Thanks

A: Chicken livers are delicious, simply pan-fried with a bit of butter and garlic.  The secret is not to overcook them.  They should still be slightly pink in the middle.  In our Portuguese cooking class at Wickedfood cooking school, our students cook the following dish, with a spicy peri-peri sauce. It makes a delicious starter.

500g chicken livers

2T olive oil

2T butter

1 large onion, finely chopped

2 cloves garlic, crushed

3-6 chillies (according to taste)

1t salt

¹/2t cumin

2t paprika

1 bay leaf

1t chicken stock

±²/3 cup white wine

1 loaf crusty Portuguese bread

1. Trim the livers of any fat, and cut in into ±2cm peices.
2. Heat the butter and oil in a pan and fry onions, garlic, chillies and spices until the onions are soft.
3. Add livers and cook until just brown, stirring gently.
4. Add bay leaf, chicken stock and wine. Simmer over low heat for 5-8 minutes. Serve immediately with crusty bread.

Serves 6

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.

Tapas originated in Andalucia Spain and are now served as a casual meal in bars across Spain. Tapa is the Spanish word for Lid, in the past glasses of sherry bought in bars would come covered by a slice of bread topped with ham, cheese or fried black pudding to keep out the flies. Enterprising  bar owners quickly discovered that the salty ham spurred beverage sales and the delicious tradition of tapas was born.

Today, tapas are an integral part of  Spanish lifestyle, served in bars and cafes throughout the country. They are a variety of little, often free, snacks like olives, almonds and cubes of sheep’s milk cheese generally consumed while standing up in neighborhood bars with a glass of beer, wine, or sherry. Visiting a tapas bar is both a social opportunity and a way to relieve hunger between meals. The concept has evolved to include little dishes of hot, cold and marinated foods, perfect in Spanish culture for appetizers or a diverse dinner buffet full of flavor and variety.

Albondigas – Meatballs In Garlic Tomato Sauce

These delicious little meatballs are perfect for a tapas party, or as a pre drink snack, and fairly easy to make. They are especially good the next day so make it in advance. This is a Wickedfood Cooking School interpretation, from one of our Spanish Cooking classes.

Meatballs:
1 large onion, finely chopped
1 large green bell pepper, finely chopped
olive oil
1kg minced beef (not lean)
250g minced pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2t salt
1/4t freshly grated nutmeg
1/4 cup fresh parsley leaves, finely chopped

Sauce:

• Heat a little oil in a large, heavy,  frying pan and cook onion and bell pepper over moderately low heat, stirring occasionally, until softened. Cool mixture.
• In a large bowl combine the cooled onion mixture, minced meats, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into small balls (about 90).
• Heat a little oil in a large, heavy,  frying pan and brown meatballs in batches (about 16 at a time), shaking frequently so that meatballs maintain their shape. Transfer meatballs with a slotted spoon as browned to a plate.

Sauce:

• Heat a little oil in a  frying pan and fry the garlic, stirring, until fragrant, taking care not to burn.
• Add tomato and oregano and simmer. season with sugar and salt.
• Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly.
• Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Spoon over meatballs. Reheat meatballs before serving, if making in advance.

For more Tapas recipes see The Book of Tapas

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.

Thomasina Miers is one of Britain’s rising star chefs. This recipe is from her latest book Mexican Food Made Simple. Skirt steak, a cheap cut, is a favoured piece of meat in Mexico, thanks to its rich flavour. As long as you cook it quickly over a high heat, the meat will be tender and delicious.

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.