Episode 15: DRUM presents Siba cooking with Bheki Dladla

By Drum Digital
18 November 2011

STARTER: STUFFED BABY POTATOES

Preparation time: 20 min

Baking time: 30-40 min

Makes 2-4

YOU WILL NEED

250 g baby potatoes washed

Water

Pinch of salt

Stuffing

1 piece mackerel fish, bones removed

1 piece smoked snoek, bones removed

125 ml (½ cup) chives and onion cream cheese

Freshly chopped parsley or chives to garnish

Method

Cook the potatoes in the salted water until just cooked and place under cold running water to cool down.

Cut of a little bit of the bottom of the potato to make it stand.

Cut off a just less than a quarter of the top and scoop out some the potato flesh and set aside in a clean bowl.

Mix half of the flesh with the boneless mackerel and the other with snoek. Reserving some fish to garnish with.

Add equal amounts of the cream cheese to both mixtures and stuff the potatoes. Garnish with left over fish and fresh parsley.

Place in a platter and serve.

MAIN: ROASTED TURKEY IN ORANGE SAUCE

Preparation time: 20 min

Baking time: 30-40 min

Makes 2-4

You will need 

45-60 ml (3-4 tbsp) butter

5 ml (1 tsp) smoked paprika

4 cloves garlic, finely crushed

2 turkey thighs

Salt and freshly ground black pepper

125 g bacon, roughly chopped

30 ml (2 tbsp) fresh thyme

250 ml (1 cup) orange juice

5 ml (1 tsp) ground ginger

20 ml (4 tsp) brown sugar

1 star anise

8 cm piece ginger, peeled and finely grated

15-30 ml (1-2 tbsp) cornflour

Dash of Tabasco sauce (optional)

Method

Preheat the oven to 180º C and lightly grease a casserole dish with oil or butter.

Mix the butter with the paprika, half crushed cloves and lightly season.

Rub this mixture into the turkey thighs and place in a casserole dish.

Scatter the bacon bits, thyme and the rest of the garlic over the turkey thighs.

Mix the orange juice, ground ginger, sugar, star anise, fresh ginger, cornflour and a dash of tabasco sauce if using.

Pour over the turkey and cover the casserole dish.

Cook for 30-40 minutes until the turkey is cooked and the sauce has thickened. Serve with starch and veggies of your choice.

DESSERT: FIG AND NOUGAT MERINGUE

Top model Bheki Dladla enjoys experimenting with food.  For dessert he left it all up to Siba to come up with something different using exotic fruits and she created this fig and nougat meringue especially for him.

Preparation time: 20 min

Baking time: 30-40 min

Serves 12

YOU WILL NEED

Filling

3-4 ripe fresh figs, halved or quartered

80 g nut and cherry nougat, roughly chopped

Topping

2 egg whites

Pinch of cream of tartar and salt

30 ml (2 tbsp) castor sugar

Berry sauce

125 ml (½ cup) berries of your choice like strawberries

juice and rind of 1 lemon

30 ml-60 ml (2-4 tbsp) water

METHOD

Preheat the oven to 180 ºC and lightly grease a baking sheet with butter or cooking spray.

Place the halved figs onto the baking tray topped with the nougat, making sure there is enough space in between each one.

Place the egg whites in a large, clean bowl with the cream of tartar and salt.

Whisk the egg whites until thick and white. Add a bit of the sugar as you beat the egg whites until slightly glossy, thick and white.

Scoop big spoonfuls of the mixture cover each fig and nougat, making sure the egg whites don’t touch. Bake for about 10 minutes or less until slightly golden. Set aside.

In the meantime, prepare the sauce by placing all the ingredients in a saucepan over medium heat. Stir continuously until combined and set aside to cool. Serve each fig meringue in a plate and drizzle the sauce over it.

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