Week 1 – 31 January to 06 February
Monday 31 January at 6pm – Classic Portuguese dishes (R390 per class). Portuguese cooking class encapsulating 7 tasty dishes from Portugal including pickled tuna, chickpea soup, grilled chicken and molotov pudding.
- Pickled tuna – marinated before frying, delicious as a starter or light main
- Chourizo bread –quick-to-make savoury breads, with chunks of Chourizo.
- Chickpea soup – a hearty soup for cold winter nights, studded with sausage.
- Grilled chicken – flattened chickens in a classic Portuguese marinade of garlic, bay leaf and paprika.
- Peas – with chourizo, pepper and egg, popular as a light main course.
- Portuguese rice – with a subtle flavour of garlic and olive oil
- Molotov pudding – and egg white flan, ideal for using up leftovers, a Madeira institution.
Week 2 – 07 to 13 February
Monday 07 February at 6pm – The tastes of Greece (R390 for the class). This Greek cooking class is a simple introduction to Greek cuisine including Tzatziki, Dolmades, Baked fish Meat balls, Aubergine pilav and Baklava.
- Tzatziki – cucumber and yoghurt dip.
- Dolmades – filled grapeleaves filled with rice, pinenuts and currants.
- Baked fish – with tomatoes and breadcrumbs.
- Greek salad – with tomatoes, cucumber, olives and feta cheese.
- Aubergine pilav – with tomato making it slightly heavier than usual.
- Baklava – layered pastry with nuts and syrup.
Sunday 13 February at 4pm – Romantic Valentine’s dinner, easy summer entertaining (R760 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early. The menu will be as follows:
- Oyster shooter – oyster, in a shot glass, with tomato cocktail, and vodka.
- Insalata Caprese – layered tomatoes, basil and mozzarella, dressed in olive oil and balsamic vinegar.
- Asian prawn soup – a blend between a prawn bisque and southeast Asian coconut soup.
- Chicken Involtini – chicken breasts, filled with mortadella and fontina, and braised.
- Mini vegetable filo pies – mixed vegetables and grains, with a blend of spices.
- Chocolate pots – easy mousse that can be made the day before, served in espresso cups.
- White chocolate truffles – a uniquely rich taste of white chocolate and orange liqueur centres, dusted with cocoa.
Week 3 – 14 to 20 February
Monday 14 February at 6pm – Romantic Valentine’s dinner, easy summer entertaining (R760 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early. The menu will be as follows:
- Oyster shooter – oyster, in a shot glass, with tomato cocktail, and vodka.
- Insalata Caprese – layered tomatoes, basil and mozzarella, dressed in olive oil and balsamic vinegar.
- Asian prawn soup – a blend between a prawn bisque and southeast Asian coconut soup.
- Chicken Involtini – chicken breasts, filled with mortadella and fontina, and braised.
- Mini vegetable filo pies – mixed vegetables and grains, with a blend of spices.
- Chocolate pots – easy mousse that can be made the day before, served in espresso cups.
- White chocolate truffles – a uniquely rich taste of white chocolate and orange liqueur centres, dusted with cocoa.
Week 4 – 21 to 27 February
Tuesday 22 February at 6pm – Sushi 1 – The basics of sushi making (R395pp – maximum 18, so book early) The basics of sushi making – cutting fish, making rice, California and maki rolls, nigirizushi (finger), and hand rolls.
- Cutting fish
- Making rice
- The basics of sushi making – California and maki rolls, nigirizushi (finger sushi) and hand rolls.
Sunday 27 February at 4pm – Introduction to Indian cooking (R360pp for the class). This is a basic Indian Cooking class with an overview of ingredients for Indian cuisine and easy to cook dishes including deep-fried vegetable patties, Kashmir chicken, lentil and vegetable curry, dahl and rice pudding.
- Deep-fried pea flour and vegetable patties – a popular vegetarian dish.
- Kashmir chicken – a mild dish combining spice nuts and yoghurt, very rich.
- Lentil and vegetable curry – a thin vegetarian curry.
- Dahl – lentil stew popular throughout India.
- Boiled rice – how to make perfect rice, every time.
- Ghee – The base for Indian cooking.
- Rice pudding – one of India’s most popular desserts.
