A collection of simple and flavoursome recipes suitable for the family from Siba Mtongana.
Try these quick and easy recipes from South African celebrity chef Siba Mtongana.
Baked Salmon and Sriracha Sauce
- 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
1. Preheat the oven to 180°C and lightly grease a roasting pan with oil. Then place the fish on the greased pan, skin down, and season well with smoked salt. Next, 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. 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
- 200g shredded carrots
- shredded beets, 200g
- 60g baby spinach, rinsed thoroughly
- 80 ml olive oil
- 4 tbsp red wine vinegar
- 2 tbsp fresh parsley
- 1½ tsp honey
- Sea salt and freshly ground black pepper
1. In a large bowl, mix the shredded beet and carrots together with the baby spinach leaves and place on a platter.
2. Then, in a small jug, mix the dressing ingredients together. Drizzle over the salad just before serving and toss lightly.
Spicy grilled corn
6 corn on the cobs
For the spice mix
- 2 tbsp smoked Maldon salt
- 1/2 tbsp cayenne pepper
- 2 tbsp each chilli flakes, dried mixed herbs, smoked paprika
- Butter to serve
1. Chop corn in half.
2. Then 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. Next, 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
- 300g red baby potatoes, halved, skin on
- 2 tbsp crème fraiche
- handful each of chopped fresh parsley and fresh dill
- salt and freshly ground pepper
- olive oil
- extra chopped dill to serve
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. Then, drain the water, heat once more to remove any excess water.
3. Next, 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 then finish with extra dill, serve.
Goji Berry Granola Bars
- 35g of dried cranberries, chopped and 35g of dried goji berries
- 60g each of sunflower seed, mixed chai seeds and linseed seeds
- 80g pumpkin seeds
- 75g pistachios, roughly chopped
- chopped macadamia nuts, 75g
- 100g white chocolate, roughly chopped
- 65g oats
- 125ml honey
- macadamia butter, 125ml
For the topping:
- 250–350g white chocolate, melted
- 35g goji berries
- 40g lightly toasted fresh coconut
1. Preheat oven to 170°C. Then 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. Next, 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. Then 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. After that, 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 then cut into 15 evenly sized bars. Serve as a snack or place in an airtight container for up to three weeks.
Enjoy Siba’s recipes? then try making her super-yummy fishcakes.
Siba Mtongana is the author of cookbooks, My Table, Welcome to My Table, and Let’s Cook.