NEW #Sibalicious recipes from #SibasTable on JoziStyle.joburg @SibaMtongana @FoodNetworkSA @DStv #DineJoziStyle

NEW #Sibalicious recipes from #SibasTable on JoziStyle.joburg @SibaMtongana @FoodNetworkSA @DStv #DineJoziStyle

New Season Premieres on Friday 16 October at 20:00

Take a seat at Siba’s Table this October on Food Network, with gifted chef Siba Mtongana in a follow-up to her hit cooking show, as the culinary goddess gets to work on a whole host of exciting new repasts and recipes. In her second outing, Siba is hard at work once again, jazzing up a chicken salad with bacon wrapped greens for her musician friends in the opening episode. As the season progresses, watch on as Siba flaunts her culinary talents in whipping up some modernised seared tuna with crushed wheat salad, sweet sticky ribs, fruity camembert salad, and a wholesome stuffed roast pork with apple gravy. That’s all while delivering on the big themes, from an anniversary dinner, through to a colourful African celebration. Don’t miss out on Siba’s long-awaited return.

Siba’s Table Episode 1: MARKET FRESH

Herbed Mushroom Tin Loaves

Preparation time: 10 min
Cooking time: 25 to 35 min
Makes: 2 tin bread

2 clean and empty 400g cans for baking.

2 tbsp butter
1/2 small onion, diced
2 cloves garlic, crushed
3 large (120 g) portobello mushrooms, chopped
1 green pepper, cored and diced
4 t soy sauce to season
35 g fennel, fronds removed and chopped, if cant get chop off a bulb or use dill
35 g parsley, chopped

Bread
1 cup (150 g) self-rising flour
1 cup (150 g) brown bread or wholewheat flour
heaped 1 tsp baking powder
1 tsp salt
¾ c cold beer – SA castle lager (sparkling water for those who don’t want alcohol)

Method
1. Preheat the oven to 180˚C and lightly grease two cans with cooking spray.
2. Add the butter to a saute pan and when its melted add the onion and garlic and saute for 2 minutes.
2. Add the mushrooms and cook for another 2-3 minutes
3. then add the green pepper for a minute
4. and season with soy sauce.
5. Remove from heat; stir in the herbs and cool for about 15 – 20 minutes.

  1. In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture.
  2. Stir to mix and the make a well in the centre.
  3. Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.
  4. Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed.
  5. Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked.

Tip
Place the baking tray in a rack that is one below the centre so you are not so close to the top element.

Onion Chive Cream Cheese

½ cup plain cream cheese
4 t chopped onion chives
1 t juice of fresh lemon
½ teaspoons very finely chopped green/spring onion
Pinch of salt

Method
Mix all the ingredients together and season with salt.
Stir to combine and transfer into a small serving bowl to serve with the bread.

Chicken Salad with Bacon-Wrapped Greens

Preparation: 15 minutes
Cooking: 20minutes

4 chicken fillets

Soy, honey and mustard
2 T soy sauce
1/4 c honey
1 T whole grain mustard
1 t dijon mustard
1 clove garlic
1/2 t chili flakes

Bacon greens
200 g green beans, trimmed
200 g asparagus, trimmed
200 g Tenderstem broccoli
8 bacon rashers
2 t brown sugar
1 T soy sauce
1 T olive oil

Serve with
250 g mixed baby leaves (rocket leaves, watercress, spinach)
1 red + 1 green heirloom tomatoes, sliced
Parmesan shavings

Method
Lightly score the chicken and place in a large dish. Mix the marinade ingredients and pour two thirds of it to the chicken. Cover in cling wrap and marinate in the fridge for 2 hours or more.
Heat the oil in a large pan and cook the marinated chicken fillets for about 4 minutes on each side until cooked.
Remove from heat and pour the pan juices over. Cover with foil and rest or 5 minutes. Cut into slices.
For the bacon bundles, wrap 4 green beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, securing one side with toothpicks.
Repeat with the remaining beans, asparagus, broccoli and bacon. Sprinkle the bundles with the sugar and drizzle with soy sauce.
Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often.
Shave over parmesan
Drizzle with the reserved soy, honey and mustard dressing.

Coconut Macaroons

Preparation: 15 minutes
Baking: 12–15 minutes
Makes 12

2 large free-range egg whites
Pinch cream of tartar
Pinch of salt
4 T/ ¼ cup caster sugar
1 c desiccated coconut
80 ml/ 1/3 cup ground almonds
Store bought – Ready made guava preserve
Icing sugar to dust

Method
1. Preheat the oven to 180°C.
2. Whisk the egg whites in a mixer using the whisk attachment until frothy,
3. then add the cream of tartar and salt. Continue whisking until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy.
2. Fold in the coconut and ground almonds. Scoop a heaped spoonful and gently shape in your hands into balls (being careful not to squeeze out the air that was incorporated by whisking) then make a small indent in the centre with your forefinger
3. Place on a baking tray and bake for 8-10 minutes until puffed and golden. Remove from the oven, cool slightly and place on a wire wrack.
4. If some macaroons are cracked after baking, just push the sides up while still warm to create a more pronounced indentation and shape.
5. Spoon the preserve filling into the macaroons and lightly dust with icing sugar just before serving.

Siba’s Table Episode 2: FIRST DATE ANNIVERSARY

Cobb Salad Burger

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 2

2 chicken breast
2 T gorgonzola blue cheese
4 cocktail/tooth sticks

Wet rub
1 T cumin
1 T brown sugar
1 t medium curry powder
1 t cayenne powder
1 t dijon mustard
2 cloves fresh garlic, chopped
1 T canola oil
1 T apple cider vinegar
salt and freshly ground black pepper

Serve with
4 slices bacon
2 T maple flavoured syrup
2 sesame seed sourdough buns, buttered
1 boiled egg

Dressing
2 T sour cream
2 T mayonnaise
2 T buttermilk or sour-milk
1 t lime juice
1 garlic clove, crushed
1 t very finely chopped onion
1 T coriander, chopped
Sea salt and freshly ground black pepper
pinch of sugar, for taste

Salad
½ cup c mixed baby lettuce leaves
40 g watercress, most stems removed
1/2 avocado halved and sliced
2 slices tomato, sliced

Method

  1. For the eggs, place in a saucepan of cold water, cover and bring to the boil. Remove the saucepan from heat and allow the eggs to stand for 5 minutes for soft boiled. Remove from the saucepan using a slotted spoon and peel over running cold water. Cut in slices
  2. For the dressing, mix the ingredients together and shake well.

  3. Chicken: make a small slit on one side of each chicken breast and stuff with the blue cheese. Secure with cocktail sticks.

  4. Mix the rub ingredients together and rub the chicken. Grill for 6 minutes each side until cooked through. Set as upside to rest for 5 minutes.

  5. For the bacon, place the bacon directly onto the grill and cook for 5 minutes a side until it starts to brown.

  6. Brush maple syrup on one side and turn. After a minute brush on the top and turn. Both sides now have maple syrup.
  7. Give it a minute or so turning to caramelize the bacon and take off. Let cool and crisp.
  8. (Tip, if using the oven, place the bacon on a baking sheet and bake in an oven at 200C for about 15 minutes until it starts to brown. Brush it with maple syrup and give it another 5 mins. Take it out to cool and crisp.)

  9. For the bun, butter the insides, place on the braai with the buttered side down for 4 minutes until golden and crispy.

  10. To assemble the burger, place the buns opened on a board , top the bottom halves with lettuce, watercress and tomato slice.

  11. Now top with stuffed chicken, bacon strips avo and egg.
  12. Drizzle with dressing, lid on, burger stick in and serve.

Strawberries on Sticks

Preparation time
Cooking time
Serves 2

6 small strawberries
2 wooden skewers, soaked for at least 30 minutes

Method
Thread 3 berries on each soaked wooden skewer. Braai for 3-4 minutes turning until charred and slightly soft. Serve with brownies.

Virgin Pomegranite Mojito

Preparation time: 10 minutes
Cooking time 8 minutes
Serves 2

1/2 c water
5 cm piece ginger
1/2 c castor sugar

Drink
1 c raspberries
1/2 c pom rubies
10 mint sprigs
2 limes, cut into wedges
about 6 ice blocks, crushed
1 1/2 c pom
1 1/2 c fizzy or soda water

Method
Heat the sugar, ginger and water in a small saucepan, stirring continuously until the sugar is dissolved.
Simmer uncovered for 5-8 minutes until slightly thickens and reduced in amount. Cool.
Divide the raspberries, mint and lime wedges among 2 glasses. Pour 2 T of the sugar syrup in each glass.
Using a wooden spoon or muddler, crush the mixture to release the juice and oils of the fruit and mint.
Top each glass with crushed ice, fill with a mixture of cold pom and fizzy or soda water and serve.

Peanut Butter Brownies

Preparation time 15 minutes
Baking time: 20-25 minutes
Makes

120 g butter
250 g 70 % dark Lindt chocolate
1/2 c caster sugar
1/2 c Demerara brown sugar
3 large eggs
1 t vanilla extract
3/4 c flour
Pinch of salt

Top with
1/3 c crunchy peanut butter
2 T warmed milk
50 g white chocolate shavings

Method
Melt the chocolate and pour in a large bowl. Stir in the butter and both sugars adding in section and beating each time until well mixed.
Add the eggs, adding one egg at a time and beating the mixture after each addition.
Stir in the vanilla extract. Gently fold the flour in to the chocolate mixture. Then add a pinch of salt and fold in
Scrape into the prepared pans which have been sprayed lightly and place on rack that’s one lower than the centre.
Bake at 180 degrees for 20-25 minutes until the brownie mixture has a nice, shiny top and comes out with a few crumbs when tested with a cocktail stick. You can make this as one big tray bake (so not in moulds), if so, increase cooking time by about 10 minutes and you know its done when the brownie start moving away from the pan easily.
Place in a cooling rack, using a palate knife, cool down completely.
Once cooled, remove from moulds.
mix the peanut butter topping ingredient together and place spoonfuls of the mixture in the centre of the brownies. Leave out at room temperature.

Siba’s Table Episode 3: PERFECT CAPE TOWN PICNIC

Perfect Picnic Pasta Salad

Preparation time: 20 minutes
Cooking time: none
Serves 3

200 g bow tie pasta
water
salt

Salad
200 g Farfalle pasta (bow tie)
Olive oil, for drizzling

1 avocado,
200 g (2 round) feta cheese
80 g rocket, plus extra
1/2 cucumber slices, cored, sliced
80ml/1/3 cup basil pesto
pinch of salt.
1/2 lemon
150 g mixed red and yellow cherry tomatoes, halved
50 g pinenuts, toasted

Method
Cook the pasta in salted water, drained, drizzle with a little olive oil to prevent from sticking then put aside to cool slightly.
In a food processor, blend together avo, feta cheese, half the rocket, cucumber slices, basil pesto, pinch of salt, lemon juice and blend.
Mix with the pasta and tomatoes. And other half of the rocket. Transfer the pasta to your picnic dish.
Then top with the toasted pinenuts and garnish with basil leaves.

Tip: its great without the nuts if you’re allergic. If you’re not fond or allergic to avo, then use 1/3 cup (80 ml) cream cheese.

Jarred Salad

Preparation time: 20 minutes
Cooking time: none
Serves 2

1 baby cucumber cut into slices (equivalent of half a cucumber)
1/2 red onion, thinly sliced
80 g stuffed green olives
80 g kalamata olives, pitted
200 g feta cheese cubed

Dressing
1/2 c Mediterranean dressing

Method
Place equal amounts of slices in two jars 400 ml size . Followed by the red onion, olives and feta cheese.
For the dressing, pour equal amounts over the salad. Close and chill.

Mediterranean Dressing

Preparation time: 10 minutes
Cooking time: none
Makes 1 1/2 c

1/2 c red wine vinegar
6 T olive oil
2 t fresh oregano
2 T fresh basil
2 t fresh thyme
2 cloves garlic
1 T finely chopped onion
1 t dijon mustard
1/2 t whole grain mustard
2 t fresh parsley
1/2 t salt
1/2 t ground black pepper
1/2 t sugar for taste

Method
Add all ingredients to a blender. Mix until all pureed and no lumps and herbs merged in the mixture
Pour into a jar.

Crumbed Chicken Strips

Preparation time: 10 minutes
Cooking time: 7 minutes
Serves 3

3/4 c dried breadcrumbs
¼ cup Parmesan cheese, finely grated
1 T dried oregano
1 1/2 t chicken stock powder
1/2 t salt
1/2 t black pepper
2 eggs (medium)
2 big cloves grated garlic
1 T very finely chopped onion ( ¼ onion )

3 chicken fillets

Method
Preheat the oven to 180 C and lightly grease a baking tray with butter.
Mix the breadcrumbs with the cheese, oregano, chicken stock powder, salt and pepper and transfer to a flat plate.
Whisk the eggs and grate in the garlic, add the chopped onion and mix
Put on wide dish
Place next to the breadcrumb-mix.
Now cut the chicken into strips.
Coat the chicken in crumbs, dip in egg and then coat in crumbs again.
Place the strips individually on the prepared tray and bake for 5 minutes. Turn and bake for 2 more minutes for crisping other side. Can be served warm or cold.

Cheat Truffles
Preparation time: 15 minutes
Pass out time: at least 1 hour
Cooking time: none
Serves 8-10

1/2 c desiccated coconut
1 c (which is ½ pack (16 biscuits) whole biscuits) blended Marie biscuits
1/2 t/ a big pinch ground ginger
1/2 t ground cinnamon
1/2 c condensed milk
100g (1 whole bar) 60% Lindt dark chocolate

Method
Lightly toast the coconut over low heat, turning it from time to time.
Blend the biscuits
Mix the finely blended biscuits with the toasted coconut and spices.
Pour the condensed milk and mix well.
Wet your hands in water so the mix doesn’t stick to you
Scoop a heaped ½ tablespoon and shape into a round ball
Drop in the melted chocolate carefully, using the teaspoon to make sure the ball is all covered. Remove with a fork and tap off the excess chocolate.
Place the ball onto a roasting tray, tightly wrapped with Clingfilm to create a springy base for the balls to set on (this makes sure the balls don’t get a flat base)
Repeat the process until you have around 8-10 balls.
Leave to cool until the chocolate sets.
Once set, transfer the truffle pops, into a jar with a screwable lid.

Siba’s Table Episode : VIVA AFRICA

Sosaties

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 8 kebabs, serving 1 per person
Serves 8

4 sirloin steaks
6 Turkish dried apricots or normal ones if you can’t find, cut in half lengthwise (milder flavour and not as sour as regular ones -in fact are a little sweet)
1 large red peppers
1 onion
8 metal skewers

Method
1. First prick meat right through . Cut the steaks lengthwise and across three times so each steak yields eight pieces.
2. Now cut the apricots in half lengthwise and cube the peppers and onions to the same size as the meat cubes and apricots.
3. Thread four meat pieces alternating with red pepper, onion and apricot to make a sosatie. Place in the marinade and allow it to rest in it for at least 2 hours.
4. Grill on a pan heated with oil for 8-10 minutes for a medium rare, turning continuously. Rest the meat for at least 5 minutes before serving it.

SWEET AND SOUR RELISH

Marinade and relish (2 recipes in 1)

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves

30 ml oil
2 large onions, chopped finely
3 garlic clove, crushed

use 3 T SPICE MIX
1t coriander seeds
1/2 t mustard seeds
1/2 t fennel seeds
1/2 t fenugreek
2 cloves – all stone grounded in pestle and mortar
1 t turmeric
1 t cumin
1/2 t ground ginger
1/2 t cinnamon,
pinch black pepper
and pinch salt.

1/2 red chili, seeded and chopped
1 T fresh ginger, chopped plus an extra 1 t
2 fresh bay leaves
1 curry leaf
4 T/ ¼ cup apricot jam
1 c apple cider vinegar
1 T soy sauce to season
1 t brown sugar for taste

For the marinade
1 c milk

For the relish
410 g can peeled and chopped tomatoes
3 T Heinz smokey bbq sauce (hickory) or any BBQ sauce
250 g cherry tomatoes

Method
1. Heat the oil and sauté the onion and garlic for 2 minutes. Add the spice mix, chili, 1 tablespoon ginger, the bay leaves and curry leaf, and then stir for a minute.
2. Stir in the apricot jam and then pour in the vinegar (being careful not to breath in the heated vinegar as you might sneeze). Then add the soy sauce and brown sugar.
3. Simmer over medium heat for 10 minutes and add another teaspoon ginger. Stir.
Transfer half the mixture into a large deep dish or freezer bag and mix with milk to make a marinade. Shake and stir and keep aside to marinade the sostaties in.
4. Add a tin chopped tomatoes and bbq sauce to the remaining mix with fresh cherry tomatoes. Simmer for another 10-15 minutes on a lower heat until the flavours are well infused together and cherry tomatoes are soft. Serve as a relish with the meat and pap.

Beautiful Beet Salad

Preparations time: 10 minutes
Cooking time: 30-35 minutes
Serves up to 10

6 beetroot, thoroughly washed
2 sticks of celery (or half pack) cut in sticks on long angle one inch long and ¼ inch wide
2 x 140 g goats milk cheese log
100 g pistachio nuts, finely chopped
100 g watercress, stems removed
70 g microherbs – Crimson

Citrus dressing
ClemenGold juice 2 T
Lemon juice 2 T
Wholegrain mustard 1 t
White wine vinegar 2 t
Olive oil 2 T

Method
1. Place the beet in water and cover with water. Cook for 20 minutes until cooked through. Rinse over cold water to cool down.
2. Peel off the skins (with gloves on to prevent having purple pink hands) and thinly slice (preferable using a mandolin. Chill.
3. Meanwhile, slice the celery, chop the pistachio nuts finely. Then cut the goat’s milk cheese log into thick slices, shape into rounds and roll them in the nuts.
4. Arrange the salad on a platter then mix the dressing. Drizzle over the salad and garnish with crimson microherbs.

Pap Cakes

Serves 8 with a little leftover
Preparation: 15 minutes
Cooking: 40 minutes

2 L water
2 T chicken stock powder
5 cups maize meal (white star)
2 T melted butter

Mix with
1 T butter
375g/ 1 ½ packs of bacon
2 finely chopped onions
4 garlic cloves, finely chopped
2 green peppers, finely chopped
4 T parsley, chopped
4 T coriander, chopped

Method
1. Mix the cold water with stock powder to make a stock and bring to the boil.
2. Then Whisk in the maize meal, adding a little at a time, whisk continuously to remove any lumps.
3. Now using a wooden spoon. stir, beating the pap against the pan until it comes together. Reduce the heat to medium, cover and cook for 20 minutes.
4. Stir again and cook for another 20 minutes until cooked.

  1. Add butter to sauté pan and cook the bacon, onions and garlic for 5 minutes over a high heat, until the fat is rendered over. Add the herbs and stir.
  2. Add the bacon and vegetable mix to the pap and stir in.
  3. Transfer into a baking tin and press down until even. Cut into round shapes using cookie cutters and set aside in a warm place until serving time.

Tip
The bottom of the pan must form a tortilla like shell and leave the pan clean underneath – that you can enjoy with jam or even a savoury spread! Its delicious and quite a treat.

Siba’s Table Episode 5: CHALLENGE SIBA

Antipasti Salad

This is one of my entertaining standards. I use a variety of tomatoes in different sizes – some halved and some sliced.

Preparation: 15 minutes
Cooking: none
Serves 4

350 g exotic tomatoes, quartered and some sliced
250 gmozzarella
15 g fresh basil, torn
2 avocados, peeled, stoned and quartered
140 g prosciutto crudo
140 g peppered salami
4 figs
sea salt and freshly ground black pepper, to taste

For the dressing:
2 garlic cloves, minced
4 T extra virgin olive oil
2 T balsamic vinegar
Pinch of sugar

Method
Arrange the tomatoes and mozzarella on a large serving platter. then add the avocado and prosciutto and salami and figs
To make the dressing, mix all the ingredients until the sugar has dissolved. Scatter over the basil, then drizzle over the salad.

LUKE DALE ROBERT’S Seawater steamed langoustines , robatta grilled asparagus and pan seared hake with smoked cinnamon beurre noisette
Yield: 4 portions

Steamed Langoustines

8 Langoustines
500ml seawater
4 strips seaweed
2 stick lemongrass, bruised
2 thumb ginger, sliced

  1. Bring the seawater to the heat with the seaweed, lemongrass and ginger.
  2. Arrange the langoustines into 2 oven bags with 4 per bag and fastened at the top with a wire around the tube leading into the bag.
  3. Set up 2 bunsen burners with tripods.
  4. Pour the simmering liquid into the conical flask with aromatics. Plug in the stopper with the tube leading into the langoustine bag.
  5. The water will begin to simmer and the steam the langoustine for about 5 minutes until they are cooked.

Grilled Asparagus

8 asparagus washed and trimmed
Olive oil
Salt and pepper

  1. Season the veg in a bowl with olive oil, salt and pepper.
  2. Place straight onto a hot grid over the robatta grill. Cook until lightly browned, about 2-4 minute each side.
  3. Remove, slice them and set aside Hake with smoked cinnamon beurre noisette.

4 fillets hake
200g butter
50g curry leaves
Cinnamon quills

Method:
1. Place the curry leaves and cinnamon quills into a tray, covered with foil and place over hot coals for them to smoked.
2. Smoked for about 4 minutes.
3. Season the hake fillets on a board with some Maldon salt and place a blue steel pan over the heat. Once it is hot, add few tablespoons of butter and sear the hake in the butter until each side is lightly golden. Remove the fish from the pan and set aside.
4. Add the rest of the butter to the pan along with the smoking cinnamon quills and curry leaves. Cook over the heat until the butter infuses and caramelizes to a beurre noisette.

To serve: Place the fillet of hake on the serving plate, with the langoustine/prawns sliced and crisscrossed along the sole. Slice and place the grilled vegetables and finish with the smoked cinnamon beurre noisette.

Fruity Camembert Salad

Preparation: 10 minutes
Serves 4

80 g watercress, stems removed
250 g strawberries, quartered and some sliced
75 g raspberries
120 g blueberries
2 oranges1 sliced and 1 segmented
kiwi fruit 2, peeled and sliced
1 ring Camembert, cut in wedges

Dressing
75 g strawberries
75 g raspberries
1⁄2 orange, juice
1 T balsamic reduction – store bought
1 T extra virgin olive oil
1 T Port

Method
Cut camembert into wedges on the platter, keeping in a wheel shape
Arrange the watercress, berries and fruit on a large platter
Blend the ingredients for the dressing in a food processor until smooth. Serve on the side with the salad.

Fried Ice Cream

Preparation time: 10 minutes
Cooking time: 2 minutes
Freezing time: at least 2 hours
Serves 3

Coating
¼ cup cornflakes
40 g (3) marie biscuits
1 T desiccated coconut
1 egg, whisked

Ice cream mix
2 c good quality vanilla ice cream
50 g hazel NUTS chopped
10 g pretzels,
2T dried cranberries, chopped
Coconut oil, for shallow frying

Mint for garnish

Serve with
2 T chocolate hazelnut spread
50 g Lindt 70% dark chocolate

Method
Line a baking tray cling wrap.
In a large bowl, mix the ice cream with chocolate, nuts, pretzels and dried cranberries. Scoop spoonfuls and place in the prepared tray and freeze for at least 1 hour.
In a food processor, blend the cornflakes and biscuits together until fine. transfer to a bowl. And Mix with coconut
Coat each ice cream scoops in the cornflakes mixture until fully coated. Dip in the whisked egg and coat again. Freeze again for another hour or until rock solid.
Meanwhile, in a double boiler, mix the chocolate with Nutella and melt until a running consistency. Keep aside.
Heat the coconut oil in a small pan until hot and fry the ice cream for about 30 seconds, on each side, turning it once until golden and crispy. Shake off the excess oil. Place in a serving glass, drizzle with the melted hazelnut chocolate and garnish with a sprig of mint.

Siba’s Table Episode 6: MAKE IT MODERN

Gazpacho with Chorizo

Preparation time: 10 minutes
Serves 6

250 g ripe tomatoes, quartered with the core removed
1 clove garlic
1/2 celery stick
1 cucumber, cubed, seeded and peeled
5 g fresh basil, stems removed plus extra for garnishing
1/4 red onion, sliced
1/2 red pepper
1/2 yellow pepper
2 T olive oil – extra for garnish
Juice of a lemon wedge (1 1/2 T)
1-2 T Tomato puree
4 T/ ¼ cup water
Salt and pepper for taste

Serve with
1/2 ring chorizo, sliced at an angle
Slices of avocado
basil

Method
Place all the ingredients in a blender and whizz until smooth.
Pour into glasses and drizzle with olive oil
Dry fry the chorizo
Garnish gazpacho with 2 or 3 slices chorizo, a slice of avocado and a sprig of basil.

Seared Tuna and Crushed Wheat Salad

Preparation time: 15 minutes
Time pass: 30 minutes
Cooking time: 35 minutes
Serves 2

½ c crushed wheat
salted water

Tuna
200 g fresh tuna steak

Tuna rub
2 cloves garlic chopped
2 T parsley, chopped
2 T coriander, chopped
Zest of 1 lemon
1 T olive oil
1/2 t cayenne pepper
Salt and black pepper

Salad
1 cucumber, seeds removed and cubed
1 punnet (250 g) cherry tomatoes, quartered
4 stems/ ½ bunch spring onions, thinly sliced
125 ml (½ cup) parsley, roughly chopped

Dressing
50 ml (1/4 cup) olive oil
Juice of ½ lemon
2 t soy sauce
1 T honey
salt and pepper to taste
Parsley for garnishing

Method
Soak the crushed wheat in cold water for 30 minutes until the grains swell, then drain.
Place in a medium-based pan, cover with salted water and bring to the boil.
Cook for 20 minutes until tender. Drain and strain under cold running water.
Make the tuna rub – mix parsley, coriander, garlic, lemon juice, olive oil, cayenne pepper, salt and pepper. Rub on the tuna with a fork.
Heat the oil and sear the tuna for 4 minutes until done, turning once after 2 minutes.
Make the dressing
Add to salad and stir
Tip onto a plattter
Slice the tuna but keep it in its shape and put on salad
Snap off some whole parsley leaves and sprinkle over

Tip
Can also subtitute the fresh tuna with 2 x 170 g canned in brine that is drained.

Sweet Sticky Ribs

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves

1,5 kg pork ribs, rinsed and pat dried

Marinade
1/2 c soy sauce
2/3 c honey
1/4 c soft brown sugar
3 cm piece sliced ginger, unpeeled
4 garlic cloves, crushed
1 t cayenne pepper
1 t ground cumin
1 red chili, de-seeded, deveined and chopped
water, to cover

Garnish:
Red chilli flakes & sliced spring onions

Method
Place the ribs in a large pot and add the rest of the ingredients and enough water to cover.
Bring to the boil and cook for 30-40 minutes until cooked and the marinade has significantly reduced.
Preheat the oven to 230 C or grill.
Remove the ribs from the pan and place on a wooden board and cut into riblets.
Place in a baking tray and baste with the thickened marinade. Grill in the oven for 5 minutes, on the top rack, keeping a close watch over it, turning them if necessary. As the marinade has sugar in it, watch them in the oven as they can burn quickly – you can open the oven door slightly to stop from burning.
Remove to a platter and scatter with red chilli flakes and sliced spring onions

LIAM TOMLIN’S LEMON POSSET

Preparation time: 10 minutes (24 hours setting time)
Serves 4

1 lemon
250ml double cream
75g caster sugar
Garnish with raspberries and mint leaves

Method
Finely grate the zest from the lemons. Halve the lemons and squeeze out the juice. Strain the juice and measure out 115ml.

Mix the cream, lemon zest and sugar in a saucepan. Bring to the boil, stirring occasionally until the sugar has dissolved. Reduce the heat and simmer for 3 minutes. Remove the pan from the heat and whisk in the lemon juice, strain the cream into a jug, pressing the zest in the sieve to extract as much flavour as possible. Discard the zest.

Allow the mix to settle for 5 minutes before skimming the froth of the surface (optional). Pour equal amounts of the lemon posset into glasses. Leave to cool. Cover the glasses with clingfilm and refrigerate for 24 hours to set.

Siba’s Table Episode 7: SUFERFAST SUNDAY

Asian Ribbon Salad
Preparation time:10 minutes
Cooking time: none
Serves 8- 12

4 large/8 small rainbow carrots, sliced into ribbons
2 large cucumber, sliced into thin ribbons
4 pimento red pepper, sliced into thin ribbons
200 g baby corn, halved lengthways
200 g sugar snaps – halved lengthwise
100 g bean sprouts
100 g coriander, roughly chopped

Coconut Dressing
3 T soy sauce
2 T sesame oil
3 T rice wine vinegar
2 long spring onion very finely chopped (whole onion)
1 T fresh grated ginger
¼ c coriander, chopped finely
2 cloves garlic, crushed
2/3 cup coconut cream
14 drops Tabasco sauce
1 t sugar

Method
1. Layer the salad ingredients on a platter.
2. Mix the dressing ingredients in a jar and shake well.
3. Serve dressing on the side
4. Serve with chopsticks

Surf and Turf

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 8

Marinade

1 c soy sauce 6 cloves garlic crushed
1 T freshly grated ginger
¼ c coriander chopped
4 spring onions, chopped
2 T honey or brown sugar
1 t chili flakes
2 t white sesame seeds
½ c sesame oil

Surf and turf
2kg beef fillet (centre cut)
1 kg calamari, whole

60 g butter
4 cloves garlic
1 T freshly grated ginger plus 1 t extra
salt and pepper
1/4 c coriander chopped
Juice and zest of 1 lemon
2 c good quality beef stock
Garnish with coriander

Method
1. For the marinade: whisk the marinade ingredients together in a bowl. Stir in the sesame oil.
3. Using cocktail sticks pin the bottom of the meat to creating a round shape (quicker than to truss with a roasting string). If nicely round cut may not need to do this.
4. Place the meat in a freezer bag and pour the two thirds of marinade over it, gently rubbing the meat. Marinate in the fridge for at least 2 hours.
5. Preheat the oven to 180C. Shake off the marinate juice from the meat and pat dry it gently. Rest it for 5 minutes to come to room temperature.
6. Heat a non-stick frying pan or flat griddle until hot and sear/seal it for 1½ minutes each side.
7. Place on a baking tray, drizzled with oil and roast for 5-8 minutes medium rare. Remove, place on a board and cover with foil allowing to rest for 10 minutes. Keeping the juices in the pan
9. Heat the butter over high heat in a large frying pan and sauté the garlic and ginger. Add the calamari and cook for 2 minutes until the legs curl up and cooked. Season with salt and pepper
10. Remove from heat and stir in the coriander and squeeze of a lemon. Remove calamari to plate and cover to keep warm
12. To make a sauce, into the calamari pan – add the meat juices. Add the remaining marinade and cook for 8 minutes.
13. Pour in the stock and simmer until slightly reduced.
14. Grate in 1 teaspoon more ginger and strain though a sieve to serving jug.
15. Carve the fillet and arrange on a board, put the calamari on the board, garnish with coriander, serve with the gravy alongside.

Sushi Rice

Preparation time: 5 minutes
Cooking time: 20- 25 minutes
Serves

3 c sushi rice
4 c water
Pinch of salt
1 T rice wine vinegar
2 T black sesame seeds
Microherbs to garnish

Method
1. Place the rice and salted water in a pot and bring to the boil over medium heat.
2. Reduce the heat to low and simmer, covered for 20-25 minutes until the rice is cooked and all the water has evaporated.
3. Cool down, not so long about 5 minutes.
4. Stir in the vinegar. Transfer into a large round dish. Tip the rice in.
4. Press down with your hands dipped in water to prevent the rice from sticking. its best served warm or at room temp than chilled since its goes with the meat and calamari – which are served warm or at room temp. Tip into a platter or flat serving dish and sprinkle with black sesame seeds. Garnish with microherbs.

Siba’s Table Episode 8: MEETING BABY

Stuffed Pork Roast

Preparation Time: 20 minutes
Roasting and Cooking Time: 1 hour 25 minutes
Serves: 6 -8

Stuffing
30ml olive oil, plus extra to grease
4 bacon rashers
½ cup dried cranberries, chopped
1 large onion, chopped
2 cloves garlic, crushed
2 T sage, chopped 400 g (bunch) spinach, stems removed, thoroughly washed, pat dried and chopped
1 c dried breadcrumbs – regular kind
sea salt and freshly ground black pepper, to taste

Pork
2.5kg boned pork leg
10ml sea salt, for rubbing the skin

Apple Gravy
2 T butter
4 apples, peeled and cored – golden delicious
1 c apple juice or white wine – use apple juice
2 T apple cider vinegar
1 c chicken stock
1 t dijon mustard
1 T while grain mustard
Meat juices from the oven
Salt and pepper for taste
1 T Brown sugar for taste

Method
Preheat oven to 220°C and lightly grease a roasting pan with oil. Heat half the oil in a large frying pan and cook the bacon rashers for about 5 minutes until slightly crispy.
Add the chopped onion and sauté for 3 minutes. Add the garlic, the sage, and the dried cranberries and cook for 1 minute.
Remove from heat and add the spinach and breadcrumbs, stirring until it’s combined and the spinach is slightly wilted. Season with salt and pepper.
On a clean surface, place the boned pork. Butterfly it skin side down. Open up with a carving knife, cut a flap on both sides and level it if one higher.
Level it with a meat mallet until about 2cm thick, but don’t flatten it
Place the stuffing in the centre and tightly roll to enclose, securing with kitchen string.
Now rub the pork with the remaining oil and sea salt, using your hands. Add some olive oil to large frying pan and heat until hot.
Brown the outside of the meat until somewhat crispy. Transfer to the roasting pan and roast in the oven for 1 hour.
Reduce the heat to 180°C and cook for a further 30 to 45 minutes until the pork is tender and cooked.
Transfer to a serving platter, cover with foil and allow to rest for 15 minutes. Remove the string just before serving. While the meat is resting, prepare the apple sauce.
In a large saucepan, heat the butter and sauté the apples for 4 minutes. Pour in the apple juice, apple cider vinegar and chicken stock, stirring until mixed.
Simmer for 5 minutes until reduced in amount. Add dijon, wholegrain mustard and pan juices of the pork. Season with salt and pepper and a bit of sugar.
Simmer for 10 minutes over medium heat. Remove from heat and strain through a sieve into a serving jug. (Jug can be kept warm in oven at 70 degrees (if a skin forms take a wet finger and gently rub the skin and it will adhere. Lift the skin away)

Sauteed Greens with Rocket and Feta

Preparation time: 10 minutes
Cooking time 10 minutes
Serves 12

200g fine green beans, with the ends cut off
200g mangetout
200g long-stem broccoli stems
240 g sugar snap peas
200 g asparagus tips
200g fresh shelled peas
2 T oil
1 T butter
4 cloves garlic, finely chopped
2 t ginger, peeled and grated
1/2 t crushed red chili flakes
salt and pepper, to taste

Top with:
150 g herbed feta with sun-dried tomatoes but could use normal feta
250 g baby rocket, thoroughly washed

Method
Place the asparagus tips and broccoli into a bowl and cover with hot boiling water – cook for about 1 minute until al dente
Meanwhile, in a large frying pan, heat the oil and butter, and sauté the garlic and ginger for a minute.
Carefully remove the asparagus and broccoli from the boiling water and sauté in the pan with ginger and garlic for a minute, then add the fine green beans, mangetout, sugar snaps and fresh shelled peas and cook for 2 minutes
Season with salt and pepper and chilli flakes. Transfer to a serving platter.
Crumble feta around and top with rocket leaves.

Variation ideas:
To bulk up this dish, add roasted butternut and peppers, and substitute Gorgonzola cheese for the feta.

Caramel Popcorn Ice Cream Cake

Preparation time:
Cooking time: 15 minutes
Chilling time: 10 minutes
Serves up to 12
You will need: 2 x 25 cm cake tins

200 g popped salted corn
200 g pecan nuts, chopped
2 c sugar
1/2 c honey
125 g butter
1/2 c milk
2 x Pinch of salt
400 g 60% dark chocolate, broken into pieces
2 T butter

Filling
4 L good quality vanilla ice cream
1 jar lemon curd

Mint sprigs to garnish

Method
Put the chocolate on to melt in a double boiler
In a saucepan, place the sugar and honey. Heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until it is a deep golden brown.
Remove the caramel from the heat and add the butter and milk – removing from the heat will help to prevent the mixture spitting when the cold ingredients go in. Whisk well until they’re completely incorporated, then return the pot to the heat. Allow the caramel to bubble for 5 to 10 minutes until it has thickened a little. It’s very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns by yourself or those around you. So use the back hobs if you have kids so that the pot handles are unreachable. Resist the temptation of sticking your finger to taste.
Meanwhile – chop the nuts
Mix the popped corn with the toasted nuts.
Tip the popcorn-nut-mix into the caramel and stir until coated.
Save about a 1/6 of it – tip it into a plastic freezer bag then split the rest between two 20 cm loose bottom cake tins that have been greased on the bottom only with butter.
pressing until even.
To the chocolate in double boiler- stir in the butter.
Pour over the two popcorn bases and evenly spread with spatula
Tip in the ice cream, half to each cake tin – thawed for about 5 mins – level with a spoon dipped in hot water. Freeze, preferable overnight.
Remove the cakes from the freezer
Stack one onto a cake stand
Spread over two thirds of the lemon curd
Top with the other cake layer
Then spread over the remaining one third of lemon curd
Top with the remaining popcorn-nut mix – bash it in the freezer bag and scatter over and around and garnish with mint sprigs. Serve immediately.

Siba’s Table Episode 9: SIBA SUMMER DAYS

Pineapple Cooler

Preparation time 5 min
Standing time at least 24 hours + overnight freezing
Makes 1.5L

• 2 fresh pineapples, washed
• 175g white sugar
• 1 tbsp instant yeast
• 1.5L water

To serve
• 1 lemon, cut into slices
• Handful of fresh raspberries
• Pineapple chunks

Method
1. Remove the stems from the pineapples and discard.
2. Peel off the skins with a sharp knife and keep the pineapple flesh in the fridge until needed.
3. Place the pineapple skin in a large jug with the yeast and sugar.
4. Cover with water and stir continuously to dissolve the sugar and yeast.
5. Cover the jug with cling and leave in a warm place to ferment for 24 hours.
6. Strain the fermented pineapple mixture through a clean muslin cloth placed inside a strainer.
7. Discard the pineapple peels and other solids.
8. Either chill in the fridge until needed or if taking to a picnic transfer to plastic bottles and place in freezer to freeze overnight. Take to picnic frozen and they’ll defrost en route.
9. When ready to serve cut the pineapple flesh into chunks and add to the chilled cooler along with the lemon slices and raspberries.

Peppadew Dip

Preparation time: 15 min
Serves 4

ingredients

• 125ml low fat mayonnaise
• 8 jarred peppadews, drained and chopped
• Handful fresh coriander, chopped
• 1tsp fresh red peppercorns
• Squeeze of lime

To serve
• Crudités: carrots, celery, raw pumpkin sticks raw, baby carrots and baby radishes, still attached to the stem
• Store bought vegetable chips

method
• Mix all ingredients together until combined.
• Serve with the crudités and veggie chips.

SIBA’S SURF AND TURF BRAAI

Preparation time 5 min
Cooking time 10-15 min
Serves 6

Blue print marinade
• 200ml sweet soy sauce (ketjap manis)
• 200g sticky dark brown sugar
• 90ml olive oil
• 120g ginger, peeled and roughly sliced
• 10 cloves garlic, peeled
• 3 tbsp tomato paste
• 500ml warm water
• Juice and grated rind of 1 lemon
• 4 tbsp fresh thyme, removed from stems
• 2 whole red birds eye chilies; slightly split

• 6x tuna steaks
• 6x pork chops
• large handful of fresh sage leaves
• 1 bottle lager

Method
For the blue print marinade
1. Place the soy, sugar, olive oil, ginger, garlic and tomato paste into a food processor and blitz to a paste.
2. Add the water and blitz again until well combined then pour into a frying pan and bring to a simmer.
3. Add the lemon juice and zest, thyme and chillies and simmer for another 5 minutes until thickened and reduced slightly.
4. Remove from heat and leave to cool.
5. Once cooled transfer to a measuring jug so it’s easy to pour and remove the chillies and discard.

For the tuna and pork
6. Place the tuna steaks and pork chops into separate resealable bags.
7. Pour half of the cooled marinade in with the tuna steaks and the other half in with the pork.
8. Add the sage leaves to the bag with the pork chops.
9. Make sure everything is well coated before sealing both bags and placing in the fridge to marinate.
10. When ready to cook grill the pork chops for 3 to 4 minutes on each side until cooked.
11. Drizzle the beer over the pork while cooking for an authentic SA braai flavour.
12. Grill the tuna steaks for a minute a side or longer if you prefer it cooked through.

Grilled Corn Salad

Preparation: 10 minutes
Cooking: 10minutes
Serves 6

6 small corn cobs
2T olive oil
Sea salt and freshly ground black pepper
180 g very fine green beans, tailed
1 avocado, peeled and sliced
30 g coriander, torn

DRESSING
2 T lime juice
2 t honey
2 t tequila
1 clove garlic crushed
4 T extra virgin olive oil
Sea salt and freshly ground black pepper

METHOD

  1. Soak the corn in hot water for 10 minutes
  2. Meanwhile brush the grill with olive oil
  3. Remove the corn from the water and season with salt and pepper. Get on to grill for 10 minutes turning often until cooked and charred.
  4. Tail beans add them to a bowl drizzle over some olive oil and season with salt and pepper and toss, get them into a grill basket and get onto the grill cook for 5-7 minutes turning the beans so they cook evenly
  5. Take the beans and corn off to cool
  6. Meanwhile: make the dressing. Add all ingredients to a jar and shake to combine
  7. Cut the corn kernels off the 3 cobs and just halve the rest. Put on a platter
  8. Add the beans to a platter
  9. Prep the avocado and add to the salad.
  10. Tear the coriander and sprinkle over
  11. Drizzle over the dressing just before serving

Asian Slaw Dressing

Preparation time: 2 minutes
Cooking time: none
Serves 4-6

DRESSING
400 ml mayo
1 1/2 t (7ml) wasabi paste (with real wasibi)
heaped 1/2 t (3ml) grated ginger
2 t soy sauce
2 T water

METHOD
1. To make the dressing: mix all the ingredients together in a separate bowl

Puttanesca Dressing

Preparation time 2 mins
Cooking time none
Serves 3

Dressing
• 4 anchovies, finely diced
• 80ml olive oil
• 1 tbsp red wine vinegar
• Juice and grated rind of ½ lemon

Method
1. Add the dressing ingredients to a jar, screw on the lid and shake well to combine.
2. Drizzle over a salad just before serving.

Tropical Pavlova
Serves 8

1 store bought meringue nest – approx 360 g
500ml double cream
80g 1/3 cup icing sugar
2 fresh mangoes, cubed, store bought
4 passion fruit, cut in half and seeds scooped out
½ tub mango sorbet
½ tub passion fruit sorbet
50g ½ a packet pistachio nibs
15g mint leaves

METHOD
1. Take the sorbet out to soften slightly
2. Whip the cream and icing sugar until its soft whipped
3. Start assembling the pavlova by laying out base on a cake stand and piling on the cream
4. next pile on scoops of the mango and passion fruit sorbets
5. Place mango pieces around the edge of the sorbet and drizzle passion fruit over the top.
6. Finally scatter over pistachio nibs and mint leaves

Siba’s Sundowner

Preparation time: 5 minutes
Serves: 4

Ingredients:

For the juice
• 300ml pomegranate juice
• 300ml apple juice
• 300ml orange juice
• 300ml carrot juice
• ¼ celery stick, grated
• 15-20 cm piece ginger, grated

To serve
• Vodka
• Orange slices
• 2 inch celery sticks
• Mint leaves
• Crushed ice

Method
• Place all juice ingredients into a jug and mix well to combine.
• Place crushed ice into 4 glasses and pour a shot of vodka into each.
• Wrap an orange slice round each celery stick and place in the glass together with a few mint leaves.
• Top with juice and serve.

Siba’s Table Episode 10: SIBA FEEL GOOD

Stuffed Baked Salmon

Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves: 2

• 2tbsp olive oil
• 2 garlic cloves, crushed
• 100g mushrooms, sliced
• ½ red pepper, sliced
• 100g Swiss chard
• 1 tbsp fresh thyme, chopped
• Salt and pepper
• 2 x 250g fresh salmon fillets, skin off
• 140g sugar snaps
• juice and rind of ½ lemon

Method:

  1. Preheat the oven at 200°C and line a baking tray with greased foil.
  2. Heat the oil and sauté the garlic for a minute.
  3. Add the mushrooms and pepper and cook until slightly soft.
  4. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season and leave to cool slightly.
  5. Make a lengthwise slit on the fish fillets (keeping both ends in tact) to make room for the stuffing.
  6. Stuff half of the stuffing into each fillet and place in a baking sheet lined with foil.
  7. Bake in oven for 10 minutes.
  8. Add the sugar snaps and bake for a further 2 minutes of cooking until the fish flakes easily when tested with a fork. The fish should still be pink inside.
  9. Transfer to serving platter and finish with a squeeze of lemon juice.

Baba Ganoush

Preparation time 5-8 minutes
Cooking time: 7
Serves 4

2 large brinjals(aubergines) about 400 g each
2 T tahini paste
juice of 1 lemon
1 clove of garlic, crushed
1/2 t ground cumin
pinch of smoked sea salt
2 T sesame oil
cayenne pepper, for sprinkling
olive oil 2 T for drizzling

METHOD
1. Push a metal skewers though each brinjal. Grill the brinjals on the stove top until charred. TAKES ABOUT 5 MINS
2. Poke the brinjals all over with a knife rather than a fork to get deep pokes which will stop the aubergine bursting
3. place on a microwave safe plate and microwave for 5 minutes, or until soft. Alternatively, cook in a 180 degree oven for 35 minutes.
4. Once cooked, transfer to a Ziploc bag and leave until cool enough to handle. Peel off the skin. Cut the aubergines in half and hold the upper end with one hand with the other use a teaspoon to scrape down and take the seeds out. It’s a messy job , reserving the flesh.
4. Blend the brinjal flesh with the tahini, lemon juice, garlic, cumin, salt and sesame oil to form a smooth paste in a food processor.
5. Transfer to a serving dish, sprinkle with cayenne pepper and drizzle with olive oil just before serving.

Pesto Chicken Penne

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 3

Pesto
• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g parmesan cheese, grated
• 1 green chili, deseeded
• 160ml olive oil

Mix with
• 2 cloves garlic, crushed
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

To serve
• Parmesan shavings (using veg peeler)
• Basil leaves

Method
For the pesto

  1. Place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.
  2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

For the chicken penne
3. Heat 1tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.
4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.
5. Add the cherry tomatoes and cook for a further 2 minutes.
6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.
7. Finish with Parmesan shavings and basil leaves and serve while still warm.

Potjiekos

Preparation time 15 min
Cooking time 2hrs 20 min
Serves 4

• 600g lamb neck chops
• 60g plain flour
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2 tsp garlic and rosemary dry seasoning mix
• 30 ml (2 tablespoons) canola oil
• 2 onions, halved and sliced
• 2 celery sticks, sliced
• 4 garlic cloves, chopped
• 1 large green pepper, cored and diced
• 2 tsp (heaped) tomato paste
• 400g canned chopped tomatoes
• 800ml chicken stock, to cover
• salt and pepper
• 8 baby carrots, washed but left whole
• 6 baby potatoes, halved

To Serve –
• Crusty white bread
• Parsley
Method
1. In a large bowl mix together the flour, spices and rosemary seasoning.
2. Mix the lamb neck with the flour and spices to coat then set aside.
3. Traditionally this is cooked in a cast iron pot over coals outdoors but you can cook it in any heavy based pan and it would work over a barbecue or outdoor range or on the stove indoors.
4. Heat the canola oil and add the lamb and brown the meat for 4 minutes.
5. Add the onion, celery, half the garlic and green pepper and sauté for 5 minutes.
6. Add any of the remaining seasoned flour from the meat and cook out for a minute – this will help thicken the stew.
7. Stir in the tomato paste and canned tomatoes.
8. Pour in the stock and season with salt and pepper.
9. Simmer for 2 hours stirring every 20 to 30 minutes and replenishing with water if needed, until the meat is tender.
10. Throughout the cooking time check heat is not too high and adjust as necessary.
11. Add the potatoes, carrots and the rest of the garlic and cook for a further 20 minutes until the veggies are cooked but still firm.

Banana Split Sandwich

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 1

Ingredients:
• 2 slices white Sourdough bread (san Francisco)
• 2 tbsp crunchy peanut butter
• 1 banana, sliced lengthways
• 15g unsalted butter
• ½ tsp ground cinnamon
• Pinch ground nutmeg
• Pinch tsp all spice
• Pinch ground cloves

Method:
1. Heat the butter, add the spices, add the banana halves cut side down.
2. Turn after 1 minute and cook for a further one-minute.
3. Toast the bread.
4. Spread the peanut butter, 1tsp each side.
5. Top with the banana place the lid on and eat.

Roasted Red Pepper Hummus

Preparation time: 5 minutes
Cooking time: none
Serves 4

2 roasted red peppers from a jar or can
1 can 400 g chickpeas, rinsed and drained
2 T tahini paste
juice of 1 lemon
1 garlic clove
ground cumin 1/2 t
pinch sea salt, to taste
2 T sesame oil
2 T extra virgin olive oil
coriander leaves to garnish, optional

METHOD
1. tip the chickpeas into a colander and rinse
2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole , cumin, salt ( rub the salt flakes as add to break them up)and sesame oil and process to a smooth paste.
2. Transfer into a serving dish and drizzle with extra virgin olive oil just before serving. Garnish with coriander leaves, if using.

Speedy Ice Cream Cake

Preparation time 10 minutes
Cooking time 5 minutes
Freezing time 4 hours or overnight

• 2L tub soft serve vanilla ice-cream
• 30g pecan, roughly chopped
• 30g flaked almonds, toasted
• 30g macadamia nuts, roughly chopped
• 100g maraschino cherries, drained and chopped
Topping

• 100g 60% cocoa dark Lindt chocolate
• 125ml cream
• 15g each chopped pistachio and flaked almonds, toasted
• 6 maraschino cherries with stalk to garnish

• 20cm round silicon cake mould, sprayed with cooking spray
• Cake stand

Method:

  1. In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.
  2. Transfer to the freezer for 4 hours or overnight until needed.

Ganache Topping

  1. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt.
  2. Once melted remove from heat and stir in the cream.
  3. Leave to cool slightly.

To serve –
6. Remove the frozen ice-cream cake from freezer.
7. Invert on a serving platter and carefully peel off the silicon mould.
8. Smooth any imperfections with a spatula or palette knife.
9. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath.
10. Sprinkle the nuts over the top.
11. Top with cherries serve immediately cutting into slices.

Crunchy Fried Bananas
Serves 4
Preparation: 5 minutes
Cooking: 5 minutes

1 Free-range egg
¼ cup Coconut milk
1⁄2 cup sparkling water, ice cold
2T Cake flour
2T Cornflour + additional 4T for coating
Salt a pinch
1⁄4 t Bicarbonate of soda
2 T Brown sugar
8 T Desiccated coconut
3 Firm, ripe bananas, peeled and halved
Canola oil, for shallow-frying

To serve:
3 scoops Coconut ice cream
2T Toasted coconut flakes

Method
In a jug, whisk the egg, coconut milk and water until combined. Sift the flour, cornflour, salt and bicarbonate of soda into a bowl and then add the sugar.
Add the liquid mixture to the dry ingredients and stir to form a smooth, runny batter.
Mix the remaining cornflour and coconut on a plate and set aside.
Dip the banana halves in the batter until coated. Roll in the coconut-and-cornflour mixture until well coated.
heat the oil in a pan and fry the coated bananas on both sides until golden and crunchy
drain on kitchen paper and serve with ice cream and toasted coconut flakes
if not serving straight away, put on an oven sheet, cover with foil and into oven at 100 C degrees temp to keep warm

Recipes & images courtesy of Siba Mtongana and www.foodnetwork.co.uk.

6 Comments

  1. kefilwe metse says:

    Thank you for these wonderful recipes

  2. Lynn says:

    I love Siba’s recipes! Her show is a lot of fun to watch.

  3. Finally!!! I have been looking for these recipes like forever. I loooove Siba’s cooking. Your creativity with food is ayoba. Thanks for these. 🙂 Now m ready for visitors for all kinds of feasts at my new house.

Thank you so much for commenting. That makes you a #JoziStyler!

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