The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a Paris side street. Breakfast, Lunch and Tea is a book that introduces this hidden gem and the philosophy and style of its creator Rose Carrarini. Beautifully illustrated with more than 100 photographs, and featuring 100 of Rose’s most popular recipes, this book is as much a treat for the eye as for the taste buds. Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. At Wickedfood Cooking school we use the book as a source of reference for our baking cooking classes. It makes the flavours and style of Rose Bakery accessible to everybody, a truly wonderful cookbook.

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.

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

BOKSBURG>> information & bookings (011) 823-5365 boksburg@wickedfood.co.za

Hi

Today is World Environment Day, why not take a moment to enjoy nature. And, we believe strongly that responsible, sustainable hunting is environmentally friendly, as it helps to keep nature in the balance in an unnatural environment – game farms and game parks, where animals continue to multiply and therefore numbers have to be controlled to ensure the biodiversity of the preserved area. We have a great article on venison on the blog, together with some mouthwatering recipes.

We are introducing a new concept for hobby cooks to the cooking school – a 1 hour class starting promptly at 6pm, where students learn to cook a healthy homestyle dinner for two, and take the fruits of their labour home to enjoy with their partner. Each student will get to make a main dish, with veg and a starch. – Contact the school for more information.

Wickedfood Cooking School news

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

Class highlights for the next two weeks include:

• Monday 08 June at 6pm –Home-style Middle Eastern cooking class (R350pp). A delicious combination of easy to prepare dishes with a strong Lebanese influence, include baba ghanoush, H’reesy, Bean stew, Lebanese rice, Lebanese bread salad, making pita breads and Rice pudding within an apricot compote.
• Sunday 14 June at 4pm –Easy classic pasta dishes and sauces (R360pp). In this class we make pasta, spaghetti carbonara, spaghetti with tuna sauce, fresh tomato sauce, Bolognaise sauce and the perfect lasagne.
• Tuesday 16 June at 6pm –Flavours of the South African Portuguese Table (R360pp per person per class). 7 tasty dishes including trinchado, chicken livers, caldo verde, chicken peri-peri, portuguese salad and crème caramel.
• Sunday 21 June at 4pm – Jamie’s Ministry of Food – Easy Curries, Lovin Salads & Simple soups (R380pp). 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. Learning the secrets to successful easy cooking, including chicken korma, lamb rogan josh, vegetable bhajis, evolution potato salad, pea and mint soup, vanilla cheesecake with a raspberry topping.
• Monday 22 June at 6pm – Home cooking – Dinner for two (R195pp). Learn to cook a healthy homestyle dinner for two, and take the fruits of your labour home to enjoy with your partner. These are quick classes starting promptly at 6pm and lasting 1 hour. You will get to make a main dish, with veg and a starch.

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

Wickedfood Cooking School, Sunninghill

June individual class programme….. click here

Wickedfood Cooking School, boksburg

June individual class programme….. click here

Looking for info on food?
Over the last week we have had some great questions on food.  If you are looking for an answer to a food topic that has puzzled you, ask our online chef for assistance on any food-related topic, including recipes, and our two resident chefs will strive to get an answer back to you as soon as possable – Click here for more information, hope to here from you. Questions answered during last week (click on the green highlight for the answer):

• How can I prepare chicken feet the Chinese way or any other way?
• My pancakes seem to come out a bit chewy rather than soft and fluffy. Can you make any suggestions?
• Looking for a reasonably “authentic” Biryani recipe. Can you help?

Our food article of the week
Carving Pork Shoulder - Try this simple technique for carving a pork shoulder perfectly.

What’s new on the Wickedfood blog
Apart from our weekly newsletter, we’re also very active posting interesting food-related articles on the Wickedfood website. New articles this week include:

Recipes

Roast kudu fillet

Roast venison

Red wine sauce

Ostrich neck casserole

Guineafowl

Venison pie - our recipe of the week

Food-related articles

Venison

There are also a host of other mouthwatering recipes and travel related articles on the blog. Please feel free to comment, or let us know if you cook any of the recipes and how they turn out.

Cookbook of the week
At Wickedfood cooking school we find Fergus Henderson’s approach to cooking whacky, wonderful and deliciously different. He plunges you into his imaginative, energetic kitchen where you keep boiled hams up your sleeves, and squish the tomatoes in your hands, giving your dish a slight blush. Nose to Tail Eating (Pan MacMillan) is a truly British cookbook, in which Henderson tackles the whole beast, with seldom-tried dishes .. Read more ….

Did you know – In the 15th century, Columbus introduced the lemon to the New World and, later, the Portuguese took it to Brazil. Ironically, none of the sailors on those early voyages knew that the Vitamin C content of their cargo would have been a far more effective remedy for the scurvy sufferers among them than the ‘cures’ doled out by dodgy apothecaries.

Food quote of the week: – “No matter how long the winter, spring is sure to follow.” – Proverb

Food tip of the week: – When boiling eggs, add a pinch of salt to keep the shells from cracking.

Recipe of the week – Venison pie

Any venison pieces can be used for this venison pie. We use venison steak in our cooking classes for this pie at Wickedfood Cooking School. Click here for the recipe.

Look forward to hearing from you.

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 classes are a novel way of creating staff interaction or entertaining clients.

Q: How can i prepare chicken feet the Chinese way or any other way.

A: Chicken feet or “runaways” and “walkie talkies” as they are more commonly know in South Africa are the part of the chicken that are eaten in Chinese, Jamaican, South African, Peruvian Cuisine and Philippine cuisine. They are mostly comprised of skin and tendons without much muscle which give them a different taste to the rest of the chicken. The bone content gives them great flavour.

The Wickedfood cooking school film team came upon this recipe for a Malaysian mushroom and chicken feet stew, while doing reserch for our South East Asia cooking classes.

12 black mushrooms
2t salt
1-2t vinegar
6 cups chicken stock
24 chicken feet
2 spring onions cut in 2cm lengths
2T sliced ginger

1. Soak the mushrooms in warm water for ±15 minutes, drain and cut off stalks.
2. Clean the chicken feet and boil until tender ±10 minutes, drain and mix together with chicken stock, vinegar, salt, spring onions and ginger.
3. Place in a steamer and steam for 30 minutes.
4. Add the mushrooms and steam for a further 20 minutes.
5. Serve hot with plain rice.

Great Asian recipes – Click here:

Kaeng kari ka - yellow curried chicken

Biryani

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

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.

Ostrich neck is an excellent alternative to oxtail, as it is similar in appearance when cooked, but with no fat and half the price. This dish is another Wickedfood Cooking School favorite that we teach in our winter cooking classes.

100ml cooking oil
2kg ostrich neck, cleaned and cut up
2 large carrots, peeled and sliced
2 large onions, diced
1 bunch celery, sliced (no leaves)
3 large potatoes, peeled and cubed
Sprig fresh rosemary
3 cloves garlic, crushed
4 bay leaves
4T tomato paste
1/2 bottle good red wine
6 to 8 cups water
Salt and pepper to taste
1x410g can butterbeans, drained

1. In a large sturdy pot heat the oil until very hot and seal the meat until browned all over, about 8 to 10 minutes.
2. Add the carrots, onions, celery, rosemary, garlic and bay leaves. Braise the vegetables until they are glazed about 5 minutes.
3. Add the tomato paste and stir in. Add the red wine and bring to the boil.
4. Add the water, cover the pot, turn down the heat to a simmer and cook for about one hour or until the neck is nearly cooked. Season with salt and pepper.
5. Add the potatoes and cook for a further 30 minutes or until tender. Add the butterbeans and heat through. Serve with yellow rice.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Roast venison

Red wine sauce

Guineafowl

Venison pie

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 classes are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School team went knocking on the door of some well known restaurants to get some inspiration for future cooking classes.  We enjoyed this Kudu fillet stuffed with dried fruit. This venison recipe works just as well with all venison fillets.

1. Trim the fillet of any excess sinew.
2. Trim the fillet lengthways to the middle and stuff with the dried fruit. Stone the prunes but leave all the other fruits whole as they soften with cooking.
3. Enclose the fruit and tie the fillet at intervals with string.
4. Season with salt and black pepper and place in a roasting tin.
5. Roast in a preheated oven of 180°-200°C, 10-12 minutes for rare, 15-20 minutes for medium-rare, and 20-25 minutes for well done. Ideally the fillet should still be pink inside.
6. Serve sliced with red wine sauce, new or roast potatoes and vegetables in season. Garnish with rosemary sprigs.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast venison

Red wine sauce

Ostrich neck casserole

Guineafowl

Venison pie

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 classes are a novel way of creating staff interaction or entertaining clients.