Q: Do you by any chance have a recipe for mint jelly that you put with lamb

A: Yes we do – mint jelly is not really green? It’s golden coloured in its natural state. That green stuff you see in the stores is just food coloring. Here’s a straightforward recipe for making your own, using the pectin (is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants ) from fresh tart apples as a jelling base, The tarter the apples, the more pectin they will usually have, smaller apples will have proportionally more pectin as well.

1.8kg of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores – this is where most of the natural pectin is.
1 1/2 cups of fresh mint, chopped
2 cups water
2 cups white vinegar
3 1/2 cups sugar (±14T for each cup of juice)

1. Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until the apples are soft.
2. Add the vinegar, return to boil and Simmer covered for 5 minutes.
3. Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.
4. Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. Do not squeeze – if your mash is too thick, you can add 1/2 a cup to a cup more of water to it. You should have 4 to 5 cups of resulting juice.
5. Measure the juice, then pour into a large pot. Add the sugar (±12T for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn’t stick to the bottom of the pan.
6. Bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached ±106°C, depending on the amount of water, sugar, and apple pectin in the mix.
7. Candy thermometers aren’t always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it’s ready.
8. Pour into sterilized jars to within 2cm from the top and seal.

Makes approximately 4-250g jars

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. 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 – team building 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

A classic dish, crisp & delicious. The egg and cheese batter forms a crisp crust which seals in all the sweetness of the lamb. The secret is to flatten the chop slightly. These chops can be prepared ahead of time, but should be fried at the last moment as they tend to dry out.

12 single rib chops
Salt and black pepper
±50g grated parmesan/pecorino
2 eggs, lightly beaten
1 cup dried breadcrumbs
Oil for frying

Parsley, finely chopped
1 lemon, quartered

1. Flatten the eye of the chop with a meat mallet and season lightly with salt and pepper (do not over season as the cheese is also salty).
2. Sprinkle the cheese and breadcrumbs onto 2 separate plates, and the beaten egg into a flat bowl. Turn the chops in the cheese, shake off any excess, then dip them immediately into the egg, again allowing the excess to flow back. Lastly turn them in the breadcrumbs, again coating both sides and tapping off any excess. (The chops can be prepared up to this point, up to 4 hours ahead and then placed in the fridge, in a single layer, covered.)
3. Heat the oil in a frying pan and once very hot. Season the chops with salt and pepper, and fry as many chops at one time as will fit loosely in the pan. As soon as a golden crust has formed on the one side, turn and fry the other side (±4 minutes per side). Once cooked transfer to a warm dish.
4. Garnish with parsley, and serve immediately with lemon on the side.

Serves 6

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 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.

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.