honey
10ml tequila
1 clove garlic, crushed
60ml extra-virgin olive oil
5ml coriander, chopped (optional)
METHOD
Soak the cobs in hot water for 10 minutes or boil for 5 minutes until just tender. Remove them from the water and season with salt and pepper. Braai on an open fire or a griddle pan over the stove top for about 10 minutes, turning often until they’re charred.
Place the beans in a bowl. Drizzle over some olive oil, season with salt and pepper, and toss. Put them in a grill basket, or directly on a griddle pan, and grill for 5–7 minutes, turning them so they cook evenly. Allow the beans and cobs to cool.
Cut the corn kernels off 3 of the cobs and halve or slice the rest before putting them on a platter. Add the beans and avo to the salad, sprinkle with the coriander and toss lightly.
For the dressing, place all the ingredients in a jar or jug and shake or stir until well combined. Drizzle the salad with the dressing just before serving.
Siba’s tip…
When braaing, make sure the grill is clean and brushed with oil to prevent the corn from sticking to it. If you’re not braaing the corn, cook them on the stove top in a griddle pan over a high heat to get the charring. If you have a gas stove, you can cook the cobs directly on the gas heat for charring and a smoky flavour.
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BEET + GOAT’S MILK CHEESE WITH A CITRUS DRESSING
THIS IS ONE OF MY MANY TRUSTED STARTER RECIPES. THE SWEET AND EARTHY FLAVOUR OF THE RAW BEET BALANCES WELL WITH THE CITRUS DRESSING, AND I LIKE TO MAKE THIS WHEN I’M FEEDING A LARGE NUMBER OF PEOPLE, EITHER AT HOME OR WHEN CATERING FOR A SPECIAL FUNCTION. IT’S AN EASY-TO-MAKE CROWD PLEASER THAT COMBINES FRESH, CREAMY, TANGY AND SOME CRUNCH IN ONE DELICIOUS STARTER.
PREPARATION TIME: 10 MIN
NO COOKING TIME
SERVES 6–8
6 beetroots, thoroughly washed
2 × 140g goat’s milk cheese logs
100g pistachio nuts, finely chopped
100g watercress, stems removed
2 sticks celery, sliced lengthways handful of celery leaves, to garnish
CITRUS DRESSING
30ml naartjie, mandarin or tangerine juice
30ml lemon juice
5ml whole-grain mustard
30ml olive oil
honey, to taste
METHOD
Slice the raw beetroot thinly using a mandolin. Cut the goat’s milk cheese logs into thick slices, shape them into rounds and roll them in the chopped pistachio nuts.
Arrange the watercress and beetroot, celery and goat’s milk cheese slices on a platter.
Mix the citrus dressing ingredients together and drizzle it over the salad before garnishing with the celery leaves.
Siba’s tip…
If you’d prefer to cook the beetroots, place them in a large pan, cover with cold water and a lid, and cook for about 20 minutes. First, bring the beetroots to a boil and them keep them simmering over a medium heat. Rinse with cold water to cool them enough to handle, peel off the skin – using gloves or with hands rubbed in oil to avoid them turning purple – then thinly slice and chill.
GINGER + CORIANDER CORN SALAD
WHENEVER I MEET FANS ON THE STREET, IN MALLS OR VIA SOCIAL MEDIA, THIS IS A RECIPE THAT IS OFTEN COMMENTED ON. I REFER TO IT AS THE ‘RAINBOW NATION CORN SALAD’ ON SIBA’S TABLE COOKING SHOW BECAUSE IT’S SO COLOURFUL AND FULL OF DIFFERENT FLAVOURS. IT’S BEAUTIFUL TOO.
PREPARATION TIME: 10 MIN
COOKING TIME: 15 MIN
SERVES 8
15ml olive oil
250g smoked streaky bacon, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
30ml finely grated fresh ginger1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
250g button mushrooms, thinly sliced
750g frozen corn, defrosted in a sieve under warm running water
30ml chopped fresh coriander
60ml Kikkoman’s soy sauce
pinch of freshly ground black pepper
METHOD
Heat the oil in a large frying pan and fry the bacon and onion for about 5 minutes until the bacon is slightly crispy and the onions are soft and golden. Add the garlic and half of the ginger and cook for another minute.
Add the peppers and mushrooms and cook for 4 minutes until the mushrooms are soft and the peppers slightly soft. Add the corn and coriander and stir to combine, followed by the soy sauce, black pepper and remaining ginger.
Serve immediately, while warm.
Siba’s tip…
When preparing mushrooms, it’s best to wipe them with a clean tea towel rather than wash or rinse them as they soak up water (like sponges) which then oozes out while sautéing. Make sure you don’t overcook the veggies.
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JARRED
