GRAAFF-REINET NEWS — The Veld to Fork Cooking School in Graaff-Reinet has reopened for the year.
A set of six dates had been set aside so that people to commit to the entire series. This allows one to plan around the dates. The organisers have deliberately chosen dates outside of school holidays, due to this it has not been possible to stick to the plan of keeping them exactly six weeks apart as originally announced. The 2017 Veld to Fork Cooking School workshops is still 2-hour sessions on Thursday mornings to be held at the gorgeous “Out Door Kitchen Garden” & “Artisanal Bakery” in Donkin Street. As usual, aprons will be available for use during the workshops.
Dates are as follows: Time: 10 am until 12 noon.
• February 2: How to debone a chicken (bring your own bird); This is easier than you think and often a very convenient skill to have when planning a meal or menu, the more you practice it the easier it becomes. It is also cost effective to buy whole birds and cut them conveniently the way you need to before it is frozen.
• March 16: Homemade dry cured belly bacon and wet cured Eisbein; Most brands of bacon are no longer made in the traditional way, often smoke essence is injected into the meat. Bacon made the traditional way is far more flavoursome and of course less harmful to the consumer as only natural ingredients are used.
• May 4: Making a cold smoker; this is so worth having, imagine never needing to add bacon or smoked chicken breasts to your shopping list ever again. Your friends will be so impressed.
• June 8: Biltong making; right in the middle of hunting season, what better than to make your own biltong, stock up and freeze it, the best Christmas gift for anyone is Karoo Biltong.
• July 27: How to make proper boerewors; A decent boerie goes down a treat in most households, be it for good old fashioned “Boerie rolls” or to go on the braai during a national rugby test, left overs are the best breakfast ever too.
• September 7: Droëwors making; This will be the last local daytime workshop for 2017; Droëwors is very popular and it seems that many prefer a well dried sausage to biltong these days too. With all the banting and other carb free diets, you can make your own healthy snack and no that there’s no “filler” added, that will defeat your eating plan.
These dates are subject to change, notice will be given to all signed up for the classes.
The cost for 2017 will remain R150 per person per class or an R900 investment for all six fun classes.
E-mail rose@tasteofthekaroo.co.za to book.
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