Episode 1 - Kenneth Nkosi cooks with Siba

By Drum Digital
04 March 2011

STARTER: ORIENTAL STIR-FRY NOODLES 

Preparation time: 10 min

Cooking time: 20 min

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 (? cup) sweet chili sauce

45 ml (3 tbsp) olive oil

Method

1. 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).

2. 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.

3. 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 GIZZARDS WITH STEAMED BREAD 

Preparation time: 20 min

Rising time: about 1 hr

Cooking time: 1 hr 30 min

Serves 6

Prepare the chicken gizzards while the bread is cooking, to cut down on the cooking time.

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

1. 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.

2. 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.

Watch Cooking with Siba on Mzansi Magic (Channel 107 on DStv) every Monday at 19:00

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