Siba keeps it simple

Quick and easy recipes from South African celebrity chef Siba Mtongana

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Baked Salmon and Sriracha Sauce
 
Ingredients:
1 kg farmed salmon
Pinch smoked flaked sea salt
4 cloves garlic, finely chopped
1½ tsp fresh ginger, finely grated
75g cashew nuts, roughly chopped
12 red salad (spring) onions, chopped (including the green and red part)
3 tbsp peanut oil
2 tbsp fresh lemon juice
1 tbsp fish sauce
2 tsp sriracha sauce
1 tbsp honey
 
Method:
1. Preheat the oven to 180°C and lightly grease a roasting pan with oil. Place the fish on the greased pan, skin down, and season well with smoked salt. Then rub the garlic and ginger onto the flesh of the fish.
2. In a jug, mix together the chopped nuts, spring onions, peanut oil, lemon juice, fish sauce, sriracha and honey. Scoop out the solids and place in a long line in the centre of the fish and then pour over the remaining liquid.
3. Bake in the oven for 15-18 minutes until the fish flakes when pushed with your finger – take care not to overcook the fish.
 
Raw Beet And Carrot Salad
 
Ingredients:
200 g shredded carrots
200 g shredded beets
60 g baby spinach, rinsed thoroughly
 
Dressing:
80 ml olive oil
4 tbsp red wine vinegar
2 tbsp fresh parsley
1½ tsp honey
Sea salt and freshly ground black pepper
 
Method:
1. In a large bowl, mix the shredded beet and carrots together with the baby spinach leaves and place on a platter.
2. In a small jug, mix the dressing ingredients together. Drizzle over the salad just before serving and toss lightly.
 
Spicy grilled corn
 
Ingredients:
6 corn on the cobs
 
For the spice mix:
2 tbsp smoked Maldon salt
1/2 tbsp cayenne pepper
2 tbsp chilli flakes
2 tbsp dried mixed herbs
2 tbsp smoked paprika
Butter to serve
 
Method:
1. Chop corn in half.
2. Soak the corn in a bowl of cold water until ready to cook – this will prevent it from burning on the grill.
3. Mix together spice mix ingredients and set to one side.
4. Braai the corn for 10 minutes or so until cooked making sure you turn it every few minutes.
5. Once cooked and nicely charred remove from the grill.
6. Brush with butter and sprinkle generously with the spice mix.
 
Crushed herby potatoes
 
Ingredients:
300g red baby potatoes, halved, skin on
2 tbsp crème fraiche
Handful fresh parsley, chopped
Handful fresh dill, chopped
Salt and freshly ground pepper
Olive oil
Extra chopped dill to serve
 
Method:
1. Place the potatoes in a saucepan and cover with cold salted water.
2. Bring to the boil and cook until the potatoes are tender. Drain the water, heat once more to remove any excess water.
3. Add the crème fraiche, herbs and lightly crush with a fork, stirring at the same time. Season well with salt and pepper.
4. Drizzle with olive oil and finish with extra dill, serve.
 
Goji Berry Granola Bars
 
Ingredients:
35 g dried cranberries, chopped
35 g dried goji berries
60 g sunflower seed
60 g mixed chai seeds
80 g pumpkin seeds
60 g linseed seeds
75 g pistachios, roughly chopped
75 g macadamia nut, chopped
100 g white chocolate, roughly chopped
65 g oats
125 ml honey
125 ml macadamia butter
 
Topping:
250 g – 350 g white chocolate, melted
35 g goji berries
40 g lightly toasted fresh coconut
 
Method:
1. Preheat oven to 170°C. Grease and line a 23 cm x 33cm baking tray with foil and grease the foil. In a large bowl, add all the ingredients (except for topping ingredients) and mix until well combined.
2. Tip into the prepared, lined baking tray. Wet the palm of your hands with water and press the granola down firmly until level – wetting your hands prevents the mixture from sticking as you press it.
3. Bake for 15 minutes until slightly golden. Meanwhile, melt the chocolate in a double boiler. Remove the granola bake from the oven and cover with the melted chocolate. If you would prefer less chocolate, you can lightly drizzle instead of completely covering the bars. Sprinkle over the goji berries and fresh coconut.
4. Leave to cool and then chill in the fridge so it hardens slightly. Once chilled, remove from the tin, peel off foil and cut into 15 evenly sized bars. Serve as a snack or place in an airtight container for up to three weeks.
 
Siba Mtongana is star of the television cooking show Siba’s Table, which is broadcast on DStv’s Food Network channel, and is also aired in more that 130 countries. This collection of recipes comes from the first episode in the new season of Siba’s Table (Season 4) on Food Network. She is also author of the cookbook Welcome to My Table.

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