TAKE a seat at Siba’s Table on Food Network tonight, as chef Siba Mtongana follows up her hit cooking show with more mouth-watering, “Sibalicious” recipes.
In this second outing, the culinary goddess works hard to jazz up a chicken salad with bacon-wrapped greens for her musician friends in the opening episode.
As the season progresses, watch as Siba flaunts her talents in whipping up 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 to a colourful African celebration.
Siba’s Table Season 2 screenings tonight are Episode 1 ( Market Fresh) at 8pm, Episode 2 ( First Date Anniversary) at 8.30pm, Episode 1 ( Market Fresh) again at 12am followed by a repeat of Episode 2 ( First Date Anniversary) at 12.30am.
Market Fresh includes a chicken salad with bacon-wrapped greens that’s quick and delicious. And on the side there’s herbed mushroom tin loaves cooked in cans with onion chive cream cheese, followed by sweet coconut macaroons.
In First Date Anniversary romance is in the air at Siba and Brian’s 12th “first date anniversary” dinner with a difference. This year they go American, by grilling some towering cobb salad burgers and strawberries on sticks.
There are heart-shaped peanut butter brownies, virgin pomegranate mojitos and a final twist.
It’s dashboard dining as they picnic in the car at a surprise location.
l DStv Channel 175.
Chicken Salad with Bacon-Wrapped Greens
Preparation:15 minutes
Cooking:20 minutes
4 chicken fillets
* Soy, honey and mustard
* 2 T soy sauce
* ¼ 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 tomato, sliced
* Parmesan shavings
Method
* Lightly score the chicken and place in a large dish. Mix the marinade ingredients and pour two thirds of it over chicken. Cover in cling wrap and place the fridge for 2 hours.
* Heat 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, rest or 5 mins. Slice.
* For bacon bundles, wrap 4 beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, secure one side with toothpicks.
* Sprinkle the bundles with sugar, drizzle with soy sauce.
* Heat the oil in a non-stick pan and cook the bundles for 5 mins, turning often.
* Shave over parmesan. Drizzle with reserved marinade.
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
* Preheat the oven to 180°C.
* Whisk the egg whites in a mixer using the whisk attachment until frothy,
* 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.
* 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
* 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.
* If some macaroons are cracked after baking, just push the sides up while still warm to create a more pronounced indentation and shape.
* Spoon the preserve filling into the macaroons and lightly dust with icing sugar just before serving.
Virgin Pomegranite Mojito
Preparation time:10 minutes
Cooking time:8 minutes
Serves 2
* ½ c water
* 5 cm piece ginger
* ½ c castor sugar
Drink
* 1 c raspberries
* ½ c pomegranite rubies
* 10 mint sprigs
* 2 limes, cut into wedges
* about 6 ice blocks, crushed
* 1 ½ c pom
* 1 ½ c fizzy or soda water
Method
* Heat the sugar, ginger and water in a small saucepan, stir continuously until the sugar is dissolved.
* Simmer uncovered for 5-8 minutes until slightly thickened and reduced in amount. Cool.
* Divide the raspberries, mint and lime wedges into 2 glasses. Pour 2 T of the sugar syrup in each glass.
* Using a wooden spoon or muddler, crush 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.