Wickedfood Cooking School, Sunninghill June programme

Week 1 - 02 June to 8 June

Monday 02 June at 6pm - Thai flavours (R270pp).

Golden purses - won ton skins, stuffed with chicken, pork or prawns and deep-fried.
Tamarind flavoured fish soup - a delicious sweet, sour blend.
Chiang Mai beef curry - ideal for cheaper cuts.
Tofu salad with vegetables - an ideal vegetarian salad.
Chicken rice - a favourite quick meal, bland, with a chilli sauce.
Fried bananas - common as street food or dessert.

Sunday 8 June at 4pm - Making flavoured pasta, shapes and sauces (R270pp). Adding flavour to pasta.

Making flavoured pasta - basic shapes.
Chilli tagliatelle - with a seafood cream, a luxuriously rich dish.
Cappelletti - with a butter cream sauce.
Yellow and green Tagliatelle - beautiful colours with a cream, chicken and mushroom sauce.
Beef filled spinach ravioli - with a mushroom, tomato and red wine sauce.
Pepper fettuccini - with an Alfredo sauce, a simple cream and parmesan sauce.
Fried sweet pasta with grappa - grappa in the dough of sweet ribbon shaped pastas.

Week 2 - 09 June to 15 June

Monday 09 June at 6pm - Easy to prepare Spanish dishes (R280pp). Classic easy-to-prepare Spanish.

Stuffed tomatoes - simple yet colourful with an egg mayonnaise stuffing.
Chicken livers - in a sherry vinegar sauce.
White gazpacho - with almonds and grapes, or other fruit.
Fish stew - mixed fish and shellfish with almonds and beans.
Virgin paella - saffron rice, perfect accompaniment to chicken or lamb or as a stuffing.
Summer salad - with a Spanish dressing of gherkins, garlic and egg.
Chocolate pudding - classic baked chocolate pudding, rich and runny inside.

Sunday 15 June at 4pm - Easy to prepare exotic seafood (R310pp). 6 easy to prepare fish and shellfish dishes.

Seared tuna carpaccio salad - a cross between carpaccio and sushi, delicious.
Fish soup with brandy - rich and lightly spiced, made with fish stock.
Spanish fish stew - with peppers, almonds and saffron.
Baked fish fillets - with a Mediterranean marinade, with tahini sauce.
Clams with sherry - simple Spanish dish, simply steamed with garlic and parsley.
Salt cod salad - a refreshing Spanish dish made with raw salt cod.
Tahini sauce - ideal with fish.

Week 3 - 16 June to 22 June

Monday 16 June at 6pm - North African feast (R260pp). How to prepare a delicious North African feast.

Zaalouk - a cooked puree of eggplant and tomato, flavoured with olive oil, coriander and cumin.
Carrot salad - made in a variety of guises throughout North Africa.
Roasted tomato and sweet pepper salad - served as a starter or with frittata, meat or fish.
Mhemmer - a Moroccan frittata, with a variety of fillings, highly spiced.
Chicken tagine with baby onions - caramelized with honey, a Moroccan classic.
7-vegetables couscous - ideal with lamb, and a selection of vegetables.
Roasted fig parcels - with almonds, in a filo pastry, served with a rich custard.

Sunday 22 June at 4pm - Simply Asian with Neil Perry (R270pp). Revered as one of Australia's foremost chefs and international
TV food celebrity, Neil Perry's first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes,
taken from his book, Simply Asian..

Fried sweet corn cakes - delicious as a snack, alternatively serve together with steamed fish.
Chilli salt squid - perfect snack food, deep-fried in a fragrant coating.
Kapi Kapitain - a distinctive Singaporean chicken dish, an excellent curry.
Tangerine beef - wonderfully fragrant and full of texture.
Stir-fried vegetables and noodles - an ideal stir-fry base from which to grow.
Eggplant Szechuan style - a versatile dish making use of seasonal vegetables served hot or cold.
Szechuan pickles - a mix of pickled cucumber and mushrooms in a spicy marinade.

Week 4 - 23 June to 29 June

Monday 23 June at 6pm -Hearty winter/Light summer Entertaining (R250pp). No fuss dinner party for six.

Courgette fritters - served with a yoghurt sauce.
Mushroom soup - thick, full of flavour and easy to prepare.
Caesar's salad - a classic salad quick and easy.
Braised chicken - with sherry & tarragon sauce, simple to make.
Mini vegetable filo pies - ideal for a vegetarian meal, or as part of a buffet.
Crispy noodles - a perfect bed for braised chicken or grilled fish.
Peach melba - poached fresh peaches, raspberry sauce and ice-cream. (summer)
Chocolate pudding - A deliciously decadent, and self-saucing dessert (winter)
Crostinis - ideal finger snacks.

Sunday 29 June at 4pm -Outdoor Cooking - beef class 2/2 (R320pp). Delicious secrets for cooking beef on kettlebraais and gas barbecues.

Spicy beef burgers - delicious burgers, with a twist, for perfect casual entertaining.
The secret of cooking the ultimate steak - how to select, prepare and cook different steak cuts properly.
Prime rib roast - the art of roasting on kettlebraais, to get perfect results.
Béarnaise sauce - the ideal sauce for roast and grilled meats.
Grilled Potato Wedges - with a spicy Cajun flavour.
Barbecued Stuffed Mushrooms - any elegant side dish for barbecued meats.
Grilled Basil Tomatoes - tomato halves, with crunchy, cheesy stuffing.