March 2014

Suckling pig cooking class

Sunday 18 May at 9:30am – R495pp, No children under 16

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

 

Due to the tremendous success of our suckling pig cooking classes and all the requests for a repeat, we are once again running this delicious class. Not only is suckling pig a great centrepiece for a celebration for up to 20 people, it is also a perfect option for a small family, giving 6 perfect roasts, each serving between 4 and 6 people. In this class you will be given the secrets on how to roast a suckling pig, shown how to break it down into the various joints, as well as ideas on how to cook them. And at the end of the class, sit down to a delicious suckling pig banquet.

The programme for the day is as follows:

  • 9:00am – Tea, coffee and home-made cake on arrival;
  • 9:30am – Introduction;
  • A practical demonstration on how to cut up a suckling pig (we will also have a limited number of suckling pigs available for sale for those of you who would like to cut one up in the class and take home – please indicate when booking whether you would like us to reserve a pig for you, we need a minimum of 7 days lead-in time.);
  • Prepare and start the cooking process of the suckling pig;
  • A tour of the vegetable gardens and farm with Mike, who will give you an insight into free-range pig farming as well as our philosophies on sustainability;
  • Prepare accompaniments to the meal;
  • Sit down to a delicious 4-course suckling pig banquet.

March 24, 2014
Suckling pig cooking class

Sustainable fish workshop

 

Sunday 30 March at 9:30am – R595pp, No children under 16

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

 

We are continually being told about how good fish is for you, and yet it has become extremely expensive, with a lot of the more recognisable fish appearing on unsustainable fish stock lists. We look at 4 to 5 of the most sustainable fish available, all of which freeze well, are reasonably priced (some as little as R20/kg), and delicious to eat. We will teach you quick and easy ways on how to prepare and cook these fish, so as to get the most out of them, as well as talk you through perfect accompaniments for them. At the end of the class we will sit down and enjoy a scrumptious fish feast.

The programme for the day is as follows:

  • 9:00am – Tea, coffee and home-made cake on arrival;
  • 9:30am – Introduction;
  • A practical demonstration on how to prepare fish;
  • Prepare accompaniments to the meal and cook the various fish (dependent on availability on the day), including:
    • The perfect batter for deep-fried fish;
    • Pan-fried fish, perfect for fresh white fish;
    • Braaied/grilled whole fish – the best way to cook yellowtail, snoek, or angelfish – with our secret sweet and sour sauce;
    • Roasted fish;
    • Steaming whole fish;
    • Baked fish fillets;
    • Classic accompaniments including chips and salsas, to a quick and easy home-made seafood mayonnaise.
  • Sit down to enjoy the meal you have prepared.

 

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

March 18, 2014
Sustainable fish workshop

March 2014


The Wickedfood Earth Country Cooking School  and Community Country Food Market  are now both fully operational. At the Country Cooking School we have had some fantastic classes, and at our first Food Market, we had close on 100 visitors. The rain has certainly brought a lot of relief. On the farm it is a transitional period. We are getting the last of our summer vegetables, lots of chillies, peppers, 5  different types of eggplant, and harvesting the last of the quinces and pomegranates. Black figs are starting to show and if the birds don’t get them, we should have a fantastic harvest in April and beginning May.

Country Cooking School programme

Our purpose-built Country Cooking School is located ±70km north west of Fourways. We offer real country cooking classes, from how to use seasonal local ingredients and establishing your own food gardens, to kitchen confidence, and specialist skills training. We run evening, half-day, one-day and week-end classes, for both individual students as well as group classes for corporates, whether it be a fun day out with friends or colleagues, or serious teambuilding. For individual students, we run classes mainly on Sundays, with a maximum of 16 students. Each 4 to 6 students has their own fully-equipped kitchen station. Apart from the cooking classes, students also get to sit down to enjoy the meal they have prepared. – more

March programme:

Sunday 16 March at 9:30am  - Sausage Making Workshop (R950pp – max. 10 students) - We take you on a step-by-step trip through the basics of sausage making. This is an intensive full-day interactive, hands-on workshop, where you not only learn the secrets of sausage making, but also get to make your very own sausage to take home with you. Due to the nature of this workshop it is limited to a maximum of 10 participants. - more

Sunday 30 March at 9:30am  - Cooking with sustainable fish (R595pp). We are continually being told that fish is good for you. It has become extremely expensive, with a lot of recognisable fish appearing on unsustainable fish stock lists. In this class we look at 4 of the most sustainable fish available, all of which freeze well, are reasonably priced (some as little as R20/kg), and delicious to eat. We will teach you quick and easy ways on how to prepare and cook these fish. - more

April programme:

Sunday 13 April at 9:30am - Suckling pig cooking class (R495pp). Not only is suckling pig a great centrepiece for a celebration for up to 20 people, it is also a perfect option for a small family, giving 6 perfect roasts, each serving between 4 and 6 people. In this class you will be given the secrets on how to roast a suckling pig and the various joints. - more

Sunday 27 April at 9:30am  - Sustainable living - From Earth to plate, per season  (R495pp). Whether you live in a flat, or sprawling mansion, you can grow your own food, and therefore become more sustainable. In this workshop we show you how to establish a vegetable garden, give you tips on compost making and water wise irrigation. Back in the kitchen, we’ll cook a few of our seasonal vegetables and give tips on how to get the most out of the seasonal bounty. - more

Community Country Food Market

The Wickedfood Earth Community Country Food Market operates every Saturday from 8am to 10am at the premises of the Wickedfood Country Cooking School. This food market links local producers to consumers, as well as provides a location where foodies can get together for a quick cup of coffee, cake and chat. All food sold at this market is seasonal, locally grown and produced.

Products on the Wickedfood Earth farm, produced through our community upliftment training programme are available for sale at this market.  The market is also open to local farmers and artisanal producers from Magalies Valley, who sell their produce and products. Products for sale include:

  • pre-packed pork and lamb cuts (and beef and goat from time to time, when available);
  • pork sausage, bacon, pancetta and cured meats;
  • olives;
  • goats’ milk and cheese;
  • raw cows’ milk, yoghurt and cream chease;
  • fresh seasonal fruit and vegetables;
  • salad and micro greens;
  • honey;
  • jams, preserves, sauces and relishes;
  • fruit and vegetable seedlings.
  • tea, coffee, fresh fruit juice and cake in our small tea-garden.

Happy cooking

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

March 10, 2014
March 2014

January 2014

Welcome to this, our first newsletter of 2014. May this year bring you lots of food pleasure in the kitchen. At Wickedfood Earth we have finally got our Country Cooking School up and running. During the year this facility will host a wide variety of commercial activities, including cooking classes, team building events, a weekly Saturday country food market and an occasional pop-up restaurant.

 

In addition, during the week, the facility will be used as a community centre to give training to local communities on all aspects of food, from growing and harvesting to adding value. The products that are produced during this training, will be for sale at our small shop within the school. It is through the commercial activities and the sale of products that we will be able to continue funding the community centre activities.

Country Cooking School programme

Our purpose-built country cooking school is located ±70km north west of Fourways. We offer real country cooking classes, from how to use seasonal local ingredients and establishing your own food gardens, to kitchen confidence, and specialist skills training. We run evening, half-day, one-day and week-end classes, with a maximum of 16 students. Each 4 to 6 students has their own fully-equipped kitchen station. Apart from the cooking classes, students also get to sit down to enjoy the meal they have prepared.

 January programme:

 SUNDAY 26 JANUARY, 10AM - SUCKLING PIG WORKSHOP

Not only is suckling pig a great centrepiece for a celebration for up to 20 people, it is also a perfect option for a small family, giving 6 perfect roasts, each serving between 4 and 6 people. In this class you will be given the secrets on how to roast a suckling pig, shown how to break it down into the various joints, as well as ideas on how to cook them. We will also look at how to cook vegetables and sauces that go well with suckling pig. More….

 February programme:

Sunday 9 February at 10am  - The perfect roast chicke

Learn the skills of how to roast a chicken perfectly. In this class we will give you a number of great ideas for roast chicken, both in the oven, and how to smoke it in a kettle braai, as well as cooking seasonal vegetables. More….

Sunday 16 February - Valentine Sunday lunch

Spend a day of pure indulgence with the love of your life cooking up a storm and sampling great food – we show you how to cook the perfect  roast leg of lamb with ease.  More….

Saturday 22 February 8am to 10 am – Community Country Food market

Wickedfood Earth will be running a weekly community country food market from the premises of the Wickedfood Country Cooking School. The idea of this food market is to link local producers to consumers, as well as provide a location where locals can get together for a quick cup of coffee, cake and chat. More….

Sunday 23 February at 10am - Seasonal cooking,  Vegetables

How to make the most of fresh seasonal produce. This is a great class for both kitchen beginners, as well as those looking for new ideas in the kitchen. More….

 Produce for sale

Over the past six months we have been bottling madly, making an array of delicious jams, relishes and chutneys.

Our dry-cured pork loin

We have been experimenting with charcuterie, adding value to our beautiful growth hormone and antibiotic free, free-range pigs. We have made some delicious sausages, and cured meats, including green bacon, Coppa, Pancetta and dry-cured loin. We are now at a stage where we are about to start packaging these products for sale. To begin with they will be available at the Country Cooking School and our country market. We are also in the process of identifying outlets in Johannesburg where we will be able to sell the products.

 

Happy cooking

 

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

March 10, 2014
January 2014