Week 1 – 27 February to 04 March

Monday 27 February at 6pm - 30 minute meals (R380 per class). Trying to juggle work and home commitments can be tough in this day and age, and the statement of ‘who has time to cook these days’ is on the increase. In this ‘30 Minute meals’ cooking class we show participants how to produce quick and easy 30-minute meals that are delicious and well balanced.

• Thai vegetable curry – served with rice
• Chicken breast with Feta – perfect with linguine
• Chili steak wraps– in tortillas with salad and a hummus dressing
• Vodka Pasta – penne with a rich tomato vodka cream sauce
• Fried Fish – with oven chips and a tomato salad
• Homemade Burgers– with a salad, perfect Saturday lunch

Week 2 – 05 to 11 March

Monday 05 March at 6pm – Healthy flavours of Vietnam (R370 per person per class). Famous for its lively, fresh flavors and artfully composed meals, Vietnamese food and cooking is the true ‘light cuisine’ of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice or noodles are the mainstays of the Vietnamese delicacies. Home-style Vietnamese cooking calls for an array of simple dishes that make complementary partners at a family’s communal meal. Hobby cooks with well-equipped kitchens and handy appliances will find preparing a Vietnamese meal both rewarding and relatively easy.

• Fried spring rolls – a classic snack, springrolls wrapped in lettuce leaves and served with herbs.
• Vietnamese Salad Platter – an integral part of most meals, often used as wraps.
• Hot and sour fish soup – A Vietnamese classic, unique in Asia, with a strong spicy fruity tang.
• Caramel Chicken – one of Vietnam’s great dishes, sweet and spicy braised chicken pieces.
• Twice cooked eggplant – with garlic and basil.
• Squid Salad – a favourite of the north, with ginger, celery and cucumber.
• River Rice – cooked rice flavoured with lemongrass, shrimp and shallot paste.
• Coconut Creme Caramel – originally French, but now a firm favourite with a delicate coconut flavour

Sunday 11 March at 4pm – Flavours of the South African Portuguese Table (R370pp per person per class). At the heart of Portuguese cuisine is the use of quality ingredients prepared simply to preserve their distinctive flavours. Portuguese food is renowned for being lusty and robust. Because Portuguese cuisine is easy to prepare, and uses very basic equipment, it is often described as peasant food. The use of seasoned pork, strong olive oil, garlic and onions contributes to the image of strongly flavored, simple cooking. This is Sunday dinner fare designed to satisfy the appetite and reinforce the bonds of home and family.

• Trinchado – strips of marinated steak, in a tomato based sauce.
• Chicken Livers – with a spicy peri-peri sauce, a delicious starter.
• Caldo Verde – the most popular Portuguese vegetable soup, made with kale.
• Chicken Peri-Peri – marinated whole chickens in a home-made peri-peri sauce, and roasted.
• Bay Leaf potatoes – one of the most popular side dishes in Portugal, perfect with roasts and poultry.
• Portuguese Salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
• Creme Caramel – the Portuguese way, in a ring mould.

Week 3 – 12 to 18 March

Monday 12 March at 6pm - North African feast (R380pp). North African recipes are the results of the blending of European, African, and Arabic cuisines. North African food originated in Egypt over 3000 years ago. The food is very spicy since paprika, cumin, and ginger are commonly used in dishes with the spice mixtures being just as popular as the spices themselves. Come learn how to prepare a delicious North African feast at our North African cooking class.

• Tomato Confit – tomatoes, slow roasted, then dressed with sesame seeds, olive oil and honey.
• Meat Cigars – savoury mince, wrapped in pastry and deep-fried.
• Cucumber and Mint Salad – beautifully refreshing
• Sweet Potato Salad – with ginger cumin, preserved lemon and olives.
• Buried Chicken – slow-cooked with honey and spices, served under vermicelli or couscous.
• Spicy lamb couscous – a rich dish, with raisins, onion and honey.
• Keneffa – layered crispy pastry with thickened almond cream.

 

Week 4 – 19 to 25 March

Monday 19 March at 6pm – The Naked Chef (R370pp). Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of naked food, and shares his simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. Olivers cookbooks appeal to anyone who wants to prepare fantastic meals but doesn’t want to spend all night cooking. This cooking class proves that even kitchen novices can make perfect foolproof dishes

• Fresh Tomato and sweet chili soup – with basil and olive oil, fiery refreshing hot or cold soup.
• Pasta with mushrooms – How to make pasta and a delicious mushroom sauce.
• Perfect Roast Chicken - with fresh herbs.
• Easy roast potatoes – with onions and mushrooms, perfect with roasts.
• Braised cabbage with bacon and peas - ideal with roast chicken.
• Roast butternut - a base for ravioli, or with roasts
• Fruit Crumble - quick and easy, with homemade custard.

Sunday 25 March at 4pm – Classic Lebanese dishes (R380pp). The Lebanese gastronomy is a rich mixture of various products and ingredients coming from the diverse Lebanese regions. It is with food that the Lebanese express their generosity and hospitality. The secret to mastering Lebanese cuisine lies in the preparation and organization of the menu and in the fact that Lebanese dishes store and reheat well. The Lebanese cook always prepares several dishes in advance and stores the basic mixtures so that they can be combined with other food items to quickly make a full meal. Every household has a constant stock of pickles, olives, cheese, yoghurt, nuts, grain, herbs and spices. A selection of the most popular Lebanese party food.

• Hummus with ground lamb – adding an extra dimension to the dip.
• Kibbi Naye – raw lamb mixed with burghul, mint, coriander, onion and spices.
• Baked kibbi - layered with pinenuts and onions.
• Grilled Baby Marrow – thinly sliced, marinated with olive oil, vinegar, mint and garlic.
• Lebanese Salad – an ideal side dish with kibbi or chicken.
• Triangle Bread Pies – stuffed with spinach.
• Osmaliyah – Kataifi pastry with a cream filling and lemon syrup.

 

Week 5 – 26 March to 01 April

Monday 26 March at 6pm – Classic Italian dishes (R380pp). Note that there is no such thing as ‘Italian cuisine’ with a unique nation-wide tradition of preparing food. Our Italian cooking class showcases the Classic Italian dishes that every Italian-food-lover must have in their cook book.

• Chicken Liver Crostinis – a classic Tuscan snack.
• Zucchini Fruttata – perfect with a light salad.
• White Clam Sauce – a tomato-less sauce with butter and cheese, and fettuccine.
• Osso Buca – classic braised veal shin from Milan.
• Polenta with butter and cheese – the classic way of serving polenta.
• Green Peas with Bacon – an intense sweet flavour.
• Pannacotta – meaning cooked cream, it is then set with gelatine, served with fresh berries.