Cooking With Siba – Episode 1

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Kenneth and Siba

Siba cooks with Kenneth Nkosi

STARTER – ORIENTAL STIR FRY

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4 as a starter
You will need:
250 g fine noodles
Water
Pinch of salt

STIR FRY
30 ml (2 tbsp) oil
30 ml (2 tbsp) butter (optional)
300 g boneless beef, cut into strips
15 ml (1 tbsp) barbeque spice
1 each green, yellow and red pepper, cut into strips
4 carrots, cut into matchsticks
125 g (1 punnet) baby corn (optional)

SAUCE
60 ml (¼ cup) teriyaki or soy sauce
80 ml (⅓ cup) sweet chilli sauce
45 ml (3 tbsp) olive oil

Method

Noodles: Heat the water in a large pot with salt and bring to the boil. Add the noodles and cook until al dente (just done; check the package instruction for exact cooking time).

Stir fry: In a large frying, heat the oil and butter (if using) and sauté the garlic for a minute. Add the beef strips and sauté for 5 minutes. Season with barbeque spice and add the carrots, peppers and baby corn if using.

Sauce: Mix the sauce ingredients together with a small whisk, add to the pan and stir. Then add the cooked noodles and stir until well combined. Serve as a starter while still warm.

MAIN COURSE – CHICKEN GIZZARD WITH STEAMED BREAD

Prepare the chicken gizzards while the bread is cooking, to cut down on the cooking time.
Preparation time: 20 minutes
Rising time: about 1 hour
Cooking time: 1 hour 30 minutes
Serves 6

You will need

STEAMED BREAD:
1,5 kg bread flour
10 g (1 sachet) yeast
125 ml (½ cup) sugar
5 ml (1 tsp) salt
625 ml (2½ cups) warm water
60 ml (¼ cup) oil

CHICKEN GIZZARDS:
30 ml (2 tbsp) oil
2 cloves crushed
500 g chicken gizzards cleaned and hard skin removed
15 ml (2 tbsp) barbeque spice
60 ml (¼ cup) tomato sauce
1 onion, chopped
1 green pepper, cut into strips
375 ml (1½ cups) chicken stock
250-500 ml (1-2 cups) fresh green beans, halved

Method

Chicken Glizzard and Bread

Steamed bread:  In a large bowl, mix together all the bread ingredients in a large bowl and stir to form a soft dough. Transfer onto a clean, floured surface and knead for about 15 minutes until soft and smooth.
Place the dough in a clean, greased bowl and cover with cling wrap or clean tea towel. Leave to rise for about 45 minutes. Flatten the dough to remove air bubbles and transfer to another greased bowl that would fit into a large pot.
Place a small bowl upside-down in a large pot and then put the bowl with the dough on top of the upside-down bowl. Pour water into the pot until it reaches the bottom of the bowl with the dough in it. Cover the pot and cook for about 45 minutes or until the bread is cooked. Do not open the lid of the pot during the first 15 minutes of cooking or the bread will not rise.

Chicken gizzards: Heat the oil in a fairly large frying pan and sauté the garlic for 1 minute. Add the cleaned chicken gizzards in batches and cook for a few minutes until browned. Season with the spice and stir.
Add the tomato sauce, onion and green pepper. Add the stock, reduce the heat, cover and simmer for 20-30 minutes until the gizzards are cooked and tender. Add the green beans and cook for 5 minutes. Serve with the freshly made bread.

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