The perfect meal by celeb chef Siba

Written by TVSA Team from the blog Food Network on 16 Oct 2015
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Celebrity chef Siba Mtongana returns to Food Network tonight for the second season of Siba's Table. It premieres at 20h00 and returns with the same Cape Town vibe of Season 1.

The show follows Siba as she creates a meal inspired by her life, the people in it, special occasions and her work as a writer.

She conjures up all sorts of recipes over the season so we thought it would be cool to find out what her Most Favourite recipes are. We asked Siba and she's put together her perfect meal for us, starring her favourite starter, main course and dessert from the show.

This is it:

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
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.

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
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)
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.
3. 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.
4. Stir to mix and the make a well in the centre.
5. Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.
5. 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. 
6. 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.
Place the baking tray in a rack that is one below the centre so you are not so close to the top element.

Fried Ice Cream
Preparation time: 10 minutes
Cooking time: 2 minutes
Freezing time: at least 2 hours
Serves 3
 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
Line a baking tray cling wrap.
In a large bowl, mix the ice cream with chocolate, nuts, pretzels and dried cranberries. Scoopspoonfulsand 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 hazelnutchocolate and garnish with a sprig of mint.

Channels in this post: Food Network


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