Welcome To My Table by Siba Mtongana. Siba Mtongana

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.

      

      CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE

      JARRED SALAD