Wickedfood Newsletter 04 November 09

Wednesday, November 4th, 2009

SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

BOKSBURG – Information & bookings (011) 823-5365 boksburg@wickedfood.co.za

Hi all,

Congratulations to the Blue Bulls for winning the Currie Cup final it was a fantastic game and I’m sure all the rugby fans out there enjoyed it thoroughly, We would also like to welcome Mundial Knives on board at Wickedfood Cooking School Sunninghill. We will now only be using these excellent knives at the school. Wickedfood Chef had a chance to use a set while learning how to butcher a wild pig and it made the job so much much easier. Wickedfood Sunninghill has a variety of these knives for sale at a special price.

Also follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Wickedfood Cooking School, Sunninghill

Wickedfood Cooking School, Boksburg


Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any questions that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.

Cookbook of the week – In Desserts, James Martin (renowned TV chef) indulges his sweet tooth, providing an irresistible selection of more than 100 hot puddings, cold desserts, cakes, bakes, ice creams and sorbets. Click Here to read more.

Our food article of the week: – Eating a breakfast of just-laid eggs or toast with honey recently pilfered from your own beehive is argument enough for leaving the city for the charms of the countryside. The Chicken Eglu transforms backyard into barnyard. Click Here to read more

Our favourite ingredient: – If autumn could be a spice, it’d be cinnamon. Earthy and subtle, cinnamon yields a beguiling warmth that pairs beautifully with crisp breezes, pumpkin patches, and burnished trees. It isn’t a fluke that the apple, fall’s superlative fruit, jives so well with the cinnamon quill’s tempestuous musk. Click Here to read more.

Food quote of the week: – “No man in the world has more courage than the man who can stop after eating one peanut” – Channing Pollock

Food tip of the week: – Measurements indicate a full container that has been leveled off. For example, to measure one teaspoon of ground cinnamon, dip a teaspoon into the jar and use a straight edge to level it off.
Unless otherwise specified, 1 cup of all purpose flour is measured using the “scoop and level” technique: Dip a 1-cup measure into a sack of flour and scoop out the flour. Then level off the top by sweeping a straight edge over the cup.
Do not sift flour before measuring unless specified in the recipe.
If an ingredient is described as (for example), “1 cup pecans, chopped,” that means the pecans should be measured whole and then chopped. If the ingredient is intended to be chopped and then measured, it will be described as “1 cup chopped pecans.”
For accurate measuring, use the correct type of measuring cup. When measuring a liquid, let it settle and then read it at eye level.

Recipe of the week – Chourizo Bread

The Wickedfood Team

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.

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  Wickedfood Newsletter 14 October 09

Wednesday, October 14th, 2009

SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

BOKSBURG – Information & bookings (011) 823-5365 boksburg@wickedfood.co.za

Hi all,

This week is National Nutrition Week with the theme being Healthy Eating for children. We have a little insert below from our dietitian Louise Bembridge – take a look-  it’s not just for kids. We should all be eating as healthily as possible – it makes you smile more when you do. For those of you attending the 94.7 Joburg day Click Here for some great recipe ideas for your picnic basket.

Follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet – click the relevant school for the October programme Sunninghill / Boksburg.

Wickedfood Cooking Schools run classes with a minimum of 8 participants and a maximum of 12, as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

Sunninghill:

  • Sunday 18 October at 4pm – Classic French cooking (R370pp). An introduction to French cuisine including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.
  • Sunday 25 October at 4pm – Formal traditional Christmas dinner 1/1– (R390pp). Formal traditional Christmas dinner including Christmas tapas, prawn cocktail, rolled stuffed turkey breast, gammon and steamed Christmas pudding with a classic brandy cream sauce.
  • Monday 26 October at 6pm – Simply Asian with Neil Perry (R370pp). Revered as one of Australia’s foremost chefs and international TV food celebrities, Neil Perry’s first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes, taken from his book, Simply Asian. Dishes include fried sweet corn cakes, steamed fish, tangerine beef and stir-fried vegetables with noodles.
  • Sunday 31 October at 4pm – Mexican flavours (R360pp). An exotic blend of new world flavours including melted cheese with mushrooms coriander soup, lamb in a chilli sauce, and rice pudding.

Boksburg:

  • Saturday 17 October at 9am – Classic French cooking (R370pp). An introduction to French cuisine including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.
  • Wednesday 21 October at 6pm – Jamie’s Ministry of Food – Healthy 5-day cycle (R350pp). We consider Jamie Oliver’s latest book his best. It is a perfect book for any beginner. Each month we take six recipes from the book and re-interpret them, with plenty of tips along the way. With this class being the last in the series we will look at quick, easy and healthy meals to prepare for a 1 week cycle.
  • Thursday 22 October at 6pm – Sushi 1 – The basics of sushi making (R395pp). The basics of sushi making – cutting fish, making rice, California and maki rolls, nigirizushi (finger), and hand rolls.
  • Wednesday 28 October at 6pm – Simply Asian with Neil Perry (R370pp). Revered as one of Australia’s foremost chefs and international TV food celebrities, Neil Perry’s first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes, taken from his book, Simply Asian. Dishes include fried sweet corn cakes, steamed fish, tangerine beef and stir-fried vegetables with noodles.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

October individual class programme….. click here

Wickedfood Cooking School, Boksburg

October individual class programme….. click here

Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in. If you have any questions that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.

Cookbook of the week – Simply Bill – Bill Granger - Simply Bill offers Bill Granger’s trademark fresh and easy recipes, with the bonus of complete menus to take the guesswork out of entertaining. Click Here to read more.

Our food article of the week: – Diwali, traditionally known by its Sanskrit name Deepavali, means ‘a row of lights’. It’s a five-day festival that falls in October or November (the dates vary according to the lunar calendar). There are numerous myths about how the festival originated. Some Hindus believe that Diwali marks the homecoming of the much-idolised King Rama, who returned after defeating the evil Ravana in a battle that lasted for 14 years. Click here to read more.

Our favourite ingredient: – burrata There’s no cheese like fresh cheese, as any bufala-lover knows. While a Parmesan or a Gouda might age for months, even years, softer specimens are best straight from the cow—mozzarella can go from udder to wrapper in just a few hours, and is then shipped out the same day. And so too with burrata, as I learned on a visit to the Mozzarella Gioiella factory in the southern Italian region of Puglia. Click Here to read more.

Food quote of the week: – If God had intended us to follow recipes, he wouldn’t have given us grandmothers. ~Linda Henley.

Food tip of the week: – Breakfast is a necessity! Breakfast is the most important meal of the day, especially for children. Breakfast provides us with the energy to keep active through the day. Skipping breakfast can cause a drop in blood glucose levels, resulting in irritability, headaches, shaking and lack of concentration. Click here to read more.

Recipe of the week – Trinchado

The Wickedfood Team

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.

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Trinchado

Tuesday, October 13th, 2009

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.
Trinchado
±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.

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Posted in Beef, European Recipes, Recipes, Uncategorized | 1 Comment »

Mushroom sauce

Tuesday, October 6th, 2009

This dish works well with a mixture of wild or fresh mushrooms and handmade pasta. This is an ideal vegetarian meal, served with a crunchy salad on the side.Mushroom sauce

250g Portobello mushrooms
250g other mushrooms (oyster or brown)
3T oil
1 clove garlic, minced
1-2 small dried chillies, seeded and pounded
Salt and pepper to taste
±2t lemon juice
±1/2 cup (125ml) cream
500g pappardelle pasta (recipe follows)
±1/3 cup pecorino/parmesan cheese
±1/3 cup fresh parsley, roughly chopped

  1. Brush the dirt off the mushroom with a paper towel (do not wash as the mushrooms become water-logged), then slice thinly.
  2. Heat the oil in a frying pan and add the mushrooms. Fry fast, tossing every now and again, for ±5 minutes.
  3. Add the garlic and chilli with a pinch of salt and continue to fry for ±5 minutes, or until most of the moisture has evaporated.
  4. Add the lemon juice and mix well. Then reduce the heat and pour in the cream, heating through, but not allowing it to boil otherwise the cream could separate. Season to taste.
  5. Cook the pasta until al dente and drain.

To Serve

  1. Transfer the pasta to a warmed serving dish, toss in the mushrooms, cheese and parsley (reserving ±1T of parsley and cheese for garnish).
    Serve immediately, garnished with the remaining cheese and parsley, and a good twist of freshly ground black pepper.

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.

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Posted in Bread, Pasta, Noodles, Rice, Grains, Individual classes, Recipes, Sauses, Dips & Preserves, Uncategorized | 3 Comments »

  Wickedfood Newsletter 28 August 09

Friday, August 28th, 2009

SUNNINGHILL>> information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi All,

Hope you’re having a good week, first on behalf of the team at Wickedfood we would like to congratulate Caster Mokgadi Semenya and the rest of the South African Athletics team for a job well done. This week the Wickedfood Chefs spent a day at Braeside Meat Market with Chef Mike Baker (executive chef of Crown National and a very experienced butcher) learning the art of de-boning a leg of lamb, selecting the right cuts of meat and how old cuts and secondary cuts are (in our opinion) better tasting and value for money. Keep your eyes on the blog for new recipes and great ideas, we will also be launching a monthly competition on the blog where we will be giving away cooking classes to lucky readers. We would also like to wish the Bokke all the best for this weekend’s game (Saturday 11:50) don’t forget to contact Braeside for all your biltong and meat requirements.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet

  • Monday 31 August at 6pm – South African Indian (R360pp). A combination of Indian spices and local ingredients creating dishes unique to the South African Indian community including samoosas, dhal soup, tamarind fish curry, bunny chow, roti and vermicelli pudding.
  • Sunday 06 September at 4pm – 30 minute meals 1/3 (R380pp). Dishes include  vegetarian stir-fry, red chicken curry, pepper steak, sun-dried tomato pesto, fish with almonds, and pizza.
  • Monday 07 September at 6pm – Mexican salsas, dips and fillings (R370pp). Salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining.
  • Sunday 13 September at 4pm – All you wanted to know about… cocktail snacks (R390pp). Part of the master class series. Our head instructor will give an in-depth hands-on demonstration on fresh and interesting cocktail ideas, to help rejuvenate those boring parties with something fresh and tasteful with little fuss.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

September individual class programme….. click here

Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any questions that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click here for more information, hope to hear from you soon.

Cookbook of the week – Donna Hay instant Entertaining – Following the worldwide success of her last book, ‘The Instant Cook,’ Donna Hay brings a new collection of fresh and easy-to-follow recipes and clever styling ideas for entertaining family and friends. Click here to read more.

Our food article of the week: – Rendering fat – Did you know lard was the traditional fat used in China and Japan and in Mexico and throughout Central and South America? Mmm… won tons, egg rolls, fried rice, tempura, refried beans, tamales. There are so many delicious things to make with lard and tallow.
McDonald’s actually used beef tallow for their French fries up until 1983, when they finally succumbed to soybean oil. Tallow (horse and beef) is the traditional fat used for French fries in France.
Foods made with these fats are not only yummy, they’re also very healthy.
The idea of rendering lard or tallow at home may sound intimidating, but trust me, rendering fat is the easiest thing in the world. And once you’ve tasted pastry made with lard or French fries cooked in tallow, you’ll be hooked. Click here to read more…its very interesting

Our favourite ingredient: -Thick flank - While at Braeside Meat Market we much information on the right cuts of beef and their versatility and how to use secondary cuts, thick flank is one of these cuts, Click here to view a recipe on how to use it in a mouthwatering steak tartare.

Food quote of the week: – “My doctor told me to stop having intimate dinners for four. Unless there are three other people.”
Orson Welles

Food tip of the week: – Colouring pasta – When making fresh pasta there are many different methods of colouring it. The most common colours being yellow, red, green and black. Click here to read more.

Recipe of the week – Smoked salmon and horseradish cream tartlet

The Wickedfood Team

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 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.

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