Warming the Cockles with Cooking with Kelly

With Cape Town’s nights at their longest and coldest, Shelley Barnard went in search of a comforting refuge…a place where she could curb her craving for warm, exotic dishes and fill the air with fun and laughter.  She found all of this and more at the recently launched Cooking with Kelly cookery school.


On arrival at Kelly’s beautiful home in Diep River, the avid cooks were introduced to the spacious kitchen where they would be creating their masterpieces.  [The modern kitchen has been designed to accommodate a large central island ideal for teaching small classes of between 6 and 8 people.  It is also here that you will find two exquisite SMEG cookers…every home cook’s dream!]  Each guest was allocated a dish, along with the recipe and ingredients needed to make it.  On the menu for the exotically-themed Moroccan evening:

  • Succulent lamb cutlets marinated in ras el hanout with spiced cous cous and oven roasted vegetables
  • Chermoula marinated prawns with spicy sweet potatoes
  • Honey & date chicken tagine
  • And most importantly Shelley’s amazing zucchini & feta fritters!

In order to introduce the group to the flavours of Morocco, deliciously zingy finger snacks were served… divine dukkah and chickpea flat breads, heavenly baba ganoush and a superbly seasoned beetroot hummus.  For those of you who enjoy a wee tipple in the evening, you’ll be pleased to know that Kelly served the perfect winter drink on arrival, a glass of sherry!

After some intense focus (and much laughter) the ravenous cooks proudly placed their dishes on the table and sat down together to enjoy their well-deserved, hard-earned meal.  With the fresh lemons and herbs originating from Kelly’s garden, and both the lamb and chicken coming straight from the farm (organic AND free range nogal) the meal tasted that much sweeter.  And on the topic of sweets, the meal was rounded off with a tasty dessert…a truly scrumptious apple and almond flandoni!

It is also worth noting that for those dishes that you don’t cook yourself, an easy-to-follow recipe is provided and Kelly is happy to talk the group through each one to ensure that they feel comfortable attempting them at home.

So should you muster the courage to venture outside this winter, the eat.art team can highly recommend the gracious hospitality of Cooking with Kelly.  Cooking classes are themed and perfectly suited to the chilly weather with both Indian and Thai classes (coming up this July) an absolute must!

Website: http://www.cookingwithkelly.co.za
Telephone Kelly on: 082 3974443
Email Kelly on: info@cookingwithkelly.co.za
Facebook: http://www.facebook.com/CookingWK/

Group Shot

Should one of Kelly’s exotic cooking classes inspire you to further explore a foreign cuisine, or perhaps you would simply like to attempt some winter-warmers in the comfort of your own home, why not try one of the eat.art exotic spices, such as Egyptian dukkah, Arabian za’atar and Moroccan ras el hanout?

Written by: Tamsyn Lombard for eat.art


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