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.

White chocolate truffles have a uniquely rich taste, as an alternative to the cocoa suggested here, to keep their creamy colour, try coating them in a chocolate glaze or rolling them in finely grated white chocolate. Storage – keeps for 2 weeks in the refrigerator, uncovered in cocoa, layered between silicone paper in a covered container.

180g white chocolate, broken into pieces
75g butter, diced
3T double cream
1/2t orange liqueur
2T sifted cocoa powder, to coat the truffles (optional)

1. Place the chocolate, butter and cream in a bowl over a pot of simmering water, and melt, stirring with a rubber spatula to ensure a smooth texture.
2. Remove from the heat and allow to cool. When the mixture has cooled stir in the liqueur. Cover and chill in the refrigerator until firm, about 2 hours.
3. With the help of a teaspoon, pull marble-sized pieces off the chilled mixture and roll them in the palms of your hands to shape into balls. If the mixture becomes difficult to handle, return it to the refrigerator and chill further.
4. Put the cocoa in a bowl, roll the truffles in it to coat them evenly.

Makes ± 30

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.

14 fresh green asparagus spears
7 large chicken breast fillets
7 thin slices mortadella
7 thin slices fontina or gruyere
Flour for dusting, seasoned with salt and pepper
2T grapeseed oil
3T butter
±1/4 cup Marsala

1. Wash asparagus and remove woody ends (hold asparagus half way down and bend ends gently, it will snap at its natural breaking point). Blanch in a little boiling salted water for 3 minutes. Drain, reserving 3T of the cooking liquid for the sauce.
2. Slice each chicken breast horizontally but not right through, leave a “spine”, place on a board and pound gently, to flatten to more or less the same shape as the mortadella.
3. Season with salt and pepper then place a slice of mortadella and cheese on top of each flattened breast.
4. Place two asparagus spears in the center, running across the shortest widths with the tips hanging out of opposite sides of the breast.
5. Roll each breast up tightly and secure with string or toothpicks. Roll in seasoned flour to coat.
6. Just before serving, heat the oil and 1T butter in a large frying pan that will hold all the rolled chicken breasts in one layer. Fry the rolls over a medium heat, covered, turning from time to time, until golden, with the cheese starting to melt – ±10 minutes. Cut in half and transfer to a heated serving dish and keep warm.
7. Add the Marsala, reserved asparagus cooking liquid and butter to the pan, increase the heat and bring to the boil. Simmer for ±3 minutes, scraping the pan to loosen all of the cooking juices. Adjust the seasoning, spoon over the rolls and serve immediately.

Serves 6-8

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.

A great and simple recipe, not much work is required for a dessert that can really wow your friends. We’re using bananas as they are always available but any fresh fruit can be used, why not spice it up with the addition of chocolate chips or dried fruit and nuts.

100g unsalted butter, cubed
300g castor sugar
8 large bananas peeled and sliced lengthways
1t ground cinnamon
2 oranges, zest of
1 packet puff pastry
Flour for dusting
Optional for serving: crème fraiche, vanilla ice-cream mixed with 4T desiccated coconut

1. Preheat oven 180°C.
2. Place the butter into a sturdy deep-sided baking tray (approximately 19 x 30cm), place the tray on a low heat, let the butter melt and then add the sugar and stir constantly until completely dissolved.
3. Lay the bananas on top of the golden caramel and remove from the heat, sprinkle the cinnamon and half the zest on to your bananas.
4. Dust a clean work surface and rolling pin with flour, place your pastry on its side and roll out until you have a rectangle shape about the same size as your baking dish and about 0.5cm thick.
5. Drape the pastry over the rolling pin and transfer to the baking tray and roll over the bananas gently tucking it in around the bananas to make sure they are well covered with no gaps. Prick the pastry a few times and then place in the oven for 25-30 minutes or until golden.
6. When ready remove from the oven and turn out onto a board or serving platter immediately as to stop the sugar from sticking.
7. To serve cut into portions and garnish with lemon zest and dollops of crème friache (or ice-cream).

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 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.

Serves 4

This popular dish, with strong Chinese overtones, has a thick rich sauce, perfect with a bowl of rice. The sauce works just as well with pork or chicken.

Sauce
1 tin coconut cream (reserve 3T for the garnish, see below)
3T fish sauce
1T sugar

1T oil
2 medium onions, halved and thinly sliced
1 pepper, seeded and thinly sliced

3-4T Massaman or yellow curry paste
±1kg sirloin or rump, sliced into ±5mm strips, across the grain
1 cup roasted peanuts, ground

Garnish
3T coconut cream (see above)
3T chopped coriander leaves

Sauce
1.    Mix together the ingredients for the sauce and set aside.
2.    Heat the oil in a large wok or pan. Add the onion and pepper, and stir-fry for ±2 minutes.
3.    Add the curry paste and cook for ±1 minute.
4.    Add the beef and sauté on high, until just browned (do not overcook).
5.    Add the sauce and cook until it is thick. Add the ground peanuts and cook for 2 minutes.
To serve
6.    Transfer to a serving bowl. Garnish with the coconut cream and shredded coriander leaves.

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.