Our cooking class at Miele’s Bryanston venue in Johannesburg is always a hit and we were not surprised when some regular guests turned up for our last class of 2015.
The group consisted of a mixture of experienced EGGers who have been cooking on the EGG for 2-3 years, as well as some newbies who have recently joined the EGG family. Our festive themed menu aimed at teaching something new to each person who attended.
The menu included:
- Smoked line fish with an almond jam dressing
- Seared beef fillet with a coffee, peppercorn and thyme rub
- Sticky date and toffee pudding with a brandy semifreddo
- Beer bread
- Butternut and feta bake
- Oven roasted fennel and baby tomatoes
Feedback from our previous cooking classes indicated that some guests wanted to learn how to fill, light and maintain the temperature of the EGG as well as cooking. So, we spent some time at the start of the class doing just that. Sheldon filled a brand new EGG with Big Green Egg All Natural Lump Charcoal – and explained just why this was superior to any other coal on the market – and used a stick or two of our Greenfire Eco-Firelighters to get the fire going. This EGG was then left to stabilise at about 180°C for pudding later. Missed that? This instructional video will help.
Guests then set to work prepping and cooking their mains and dessert. During this time, they snacked on a some slow roasted pork loin courtesy of Braeside Meat Market. Congratulations to Natalie Morris and Alan and Carolyn Chambers who guessed the most ingredients correctly for this recipe!
Once the dishes were cooked, guests enjoyed a sit down meal of their own creation. This, as always, went down a treat with The Wolftrap wine provided by Boekenhoutskloof!
We invite you to join us at our 2016 EGGcademy cooking classes where you have the opportunity to learn more about why the EGG is known as The Ultimate Cooking Experience™.
For more details, view our Events Calendar.
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