Building on the success of past Pedi events at Wickedfood Earth Country Cooking School, the cooking school plans once again to showcase that veld-raised Pedi lamb and mutton have more flavour than most lamb from the famed Karoo meat. The cooking school chef will be using unique cooking methods and seasonal produce to create a memorable feast with a fusion of Mexican and Middle Eastern undertones. There is a strong food link between the two regions with a strong underbelly of Lebanese cooking styles prevalent in Mexican street food stemming from the large Lebanese immigration to Mexico started in the 19th and early 20th centuries.
At Wickedfood Earth we run a small breeding herd of indigenous Pedi sheep. The Pedi sheep breed occurred originally south of the Soutpansberg and are typical of indigenous sheep found throughout southern Africa. It is an easy sheep to farm with and produces a good quality meat as well as a distinctive hair hide.
The feast will have strong Middle Eastern and Mexican undertones. Apart from the meal, we will also give a hands-on demonstration on how easy it is to make corn and wheat tortillas at home. To round the meal off, Mike will present an insightful talk about ethically-raised indigenous veld-raised meat in general as well as why Pedi sheep meat is superior, and the secrets on how we at Wickedfood Earth Farm country cooking school get the best out of cooking with it. (Please note the menu may change dependent on availability of fresh produce on the day.)
Hearty heirloom farm grown tomato and red pepper soup, served with farm made bread.
First course – mezze
- Sourdough Rye Bread – Farm made and freshly baked.
- Garlic and lard confit;
- Babaghanoush – aubergine and tahini dip.
- Sheep’s head terrine – slow roasted sheep’s head, stripped from the bone, seasoned and pressed to a chunky terrine, served with spicy, sweet pumpkin relish;
- Dips – a selection of farm made dips and relishes;
Second Course – Lamb tacos duo
- Kibbe tacos – Lebanon’s national dish, a raw, spiced mutton similar to tartare, on a hand made wheat and lard tortilla;
- Mutton Barbacoa tacos – Mutton marinaded in a spicy Adobo paste, slow roasted and pulled, served on a fresh hand made corn tortilla.
(We will also give a hands-on demonstration on how easy it is to make corn and wheat tortillas at home.)
- Pedi Mutton chop hot pot – with a 3 colour sweet potato topping, a hearty winter slow roasted, one pot feast;
- Rainbow carrots on the side – Made with farm grown heritage carrots, slow cooked in farm butter;
- Green Salad.
- Apricot frangipani tart – with local farm butter, farm grown apricots, served with farm made yoghurt cream.
Where – Wickedfood Earth Farm, Hekpoort, ±70km from Fourways;
When – Saturday 6 July at 12:00;
To book – contact Cilla – 076 236-2345 or email@example.com
Price – R350pp booking essential, limited space.
Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting the Presidia products, the Ark of Taste and small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers. www.slowfoodfoundation.com/alliance.
For more information, or to book Contact Cilla on 076 236-2345 or firstname.lastname@example.org Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings. Space for these special exclusive lunch events, at Wickedfood Earth Country Cooking School, is limited to a maximum of 40, so book early to avoid disappointment. Guests will have a choice of sitting at our magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (or with enough lead-in time, you can book the venue for an exclusive event).