Cooking with Siba – Episode 3

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HHP and Siba

Siba cooks with artist HHP, who shows that he knows a bit about food too…

STARTER – BOEREWORS SOUP WITH DUMPLINGS

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6 or more

You will need:

700 g boerewors
15 ml (1 tbsp) oil
1 onion, finely chopped
10 ml (2 tsp) garlic cloves, crushed
1 green chilli, finely chopped
10 ml (2 tsp) paprika
250-500 ml (1-2 cups) tomato puree
1 L (4 cups) beef or vegetable stock

Bread dumplings:

8 slices brown bread, crusts removed
60 ml (π cup) milk, to soak
30 ml (2 tbsp) parsley, finely chopped
1 egg, whisked
Flour to coat

Method:

  1. Boerewors soup:  Heat oil in a pan and brown the sausage on both sides. Add onion, garlic, chilli and paprika and sauté together. Add the tomato puree and stock according to moisture needed and season with salt and pepper.
  2. Bread dumplings:  Break the bread into pieces and soak in the milk. Add the parsley and enough egg to form small balls by pressing them firmly in the palm of your hand.
  3. Coat with flour and make sure the balls are well pressed together, otherwise they will be soggy and wet when cooked in the stock.
  4. Cook the dumplings in the hot soup or in hot boiling stock. Cook for a few minutes, place in a clean plate, cool for a few minutes before serving with the soup.

MAIN COURSE – TRIPE

Tripe

Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 6

You will need:

500 g cleaned tripe, cut into cubes
Pinch of salt
Water to cover
15 ml (1 tbsp) olive oil
1 onion, finely chopped
10 ml (2 tsp) garlic, crushed
10 ml (2 tsp) barbeque spice
30 ml (2 tbsp) Marmite (optional)
45 ml (3 tbsp) soy sauce (optional)
1 L or more (4 cups) beef stock

To make curried tripe:

30 ml (2 tbsp) oil
1 small onion, chopped
1-2 crushed cloves garlic
∏ each green, red and yellow pepper
15-10 ml (1-2 tsp) curry powder

Method:

  1. Tripe:  Boil the tripe cubes in salted water for about 30 minutes. Strain, set aside and clean the pot. Heat the oil in the cleaned pan, add onion, garlic, spice and boiled tripe cubes. Brown for a few minutes.
  2. Add stock, reduce the heat and simmer for an hour or until soft to the touch. You can serve tripe as is at this stage or continue with step 3.
  3. Curried tripe:  Once the tripe is cooked, heat the oil and sauté the tripe with garlic, onion and peppers. Add the curry spice and stir. Serve with pap or pap tart.

DESERT – MALVA PUDDING

Preparation time: 10 minutes
Baking time: 1 hour
Serves: 6 and more

You will need:

Pudding:
30 ml (2 tbsp) butter
250 ml (1 cup) sugar
1 large egg
15 ml (1 tbsp) apricot jam
10 ml (2 tsp) vinegar
250 ml (1 cup) cake flour
5 ml (1 tsp) bicarbonate of soda
5 ml (1 tsp) baking powder
Pinch of salt
250 ml (1 cup) milk

Sauce:
60-125 g butter or margarine
250 ml (1 cup) fresh cream
125 ml (∏ cup) sugar
125 ml (∏ cup) hot water
5 ml (1 tsp) vanilla essence

Method:

  1. Pudding:   Preheat the oven to 180 ºC and lightly grease a deep dish of about 19 cm in diameter. In a large bowl, cream (beat using an electric whisk) the butter and sugar together.
  2. Add the egg and beat well until mixed. Add the apricot jam and vinegar. Sift the dry ingredients into the creamed mixture and mix well alternating with the milk. Pour into the prepared dish. Cover with foil and bake for 1 hour or so.
  3. Sauce:  Melt the butter and add the sugar and water. Stir well before adding the cream and vanilla essence. Bring the mixture to the boil. Pour sauce over the hot baked pudding as it comes out of the oven. Great served while still warm.

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