Episode 6: DRUM presents Siba cooking with David Tlale

By Drum Digital
22 September 2011

STARTER: STUFFED CALAMARI TUBES

Prep time: 15 min

Cooking time: 10 min

Serves: 6 or more

YOU WILL NEED

500 g calamari tubes (Ocean Basket supplies these), defrosted if frozen

Stuffing

3 slices of brown bread

60 ml (4 tbsp) feta cheese

60 ml (2 tbsp) chopped sundried tomatoes in vinaigrette

½ red pepper, diced

30 ml (2 tbsp) chopped chives

45 ml (3 tbsp) olive oil

For Frying

2 cloves garlic, finely chopped

Oil/ butter for frying

Serve with

1 red pepper, slightly roasted

Watercress

Balsamic vinegar, for dressing

Potato wedges

Lemon wedges

METHOD

1. Clean the calamari cubes and dry them with paper towel.

2. Mix all the stuffing ingredients together and lightly season with salt and pepper.

3. Stuff the cubes and secure with tooth picks.

4. Heat the butter or oil in a pan and sauté the garlic for 30 seconds. Add the stuffed calamari and fry for 4 minutes until cooked (until they turn white and are no longer glossy).

5. Serve with lemon wedges on a bed of watercress with roasted peppers and potato wedges.

MAIN: SPANISH CHICKEN PARCEL  

Renowned fashion designer, David Tlale’s claim to fame in the kitchen is a great chicken stew.

Siba’s twist: “Instead of normal stew with rice, I made chicken filling that goes well with phyllo pastry for something different.”

Preparation time: 10 min

Cooking time: 30 min

Serves: 4 to 6 

YOU WILL NEED

7 ml (1 ½ tsp) smoked paprika

4 skinless and boneless chicken thighs, cut into cubes

Salt and pepper

20 ml (4 tsp) olive oil

15 ml (1 tbsp) butter

125 g shoulder bacon, cut into pieces

1 small to medium onion, finely chopped

2 cloves of garlic finely chopped

1 each red, yellow and green peppers, chopped

410 g (1 can) peeled and chopped tomatoes

250 ml (1 cup) chicken or vegetable stock

30 ml (2 tbsp) fresh herbs like coriander, oregano or parsley

Wrapped in Phyllo pastry 

Egg yolk mixed with 15 ml (1 tbsp) water to brush

METHOD

1. Preheat the oven to 180 ºC. Grease the muffin pans with cooking spray, oil or butter.

2. Rub the chicken pieces with paprika and lightly season with salt and pepper. Heat the oil in a large pan and brown the chicken all over. Remove the chicken and set aside.

3. Fry the bacon in the same pan until almost crispy and add the onion and garlic and cook for 2 minutes until soft.

4. Add the peppers and cook for 1 minute. Pour in the tomatoes and stock and stir well. Add the browned chicken and cook for 10 minutes until the chicken is cooked but still tender (and not dry). Stir in the freshly chopped herbs.

5. Cut the phyllo pastry into equal squares and place about 4 squares in one muffin hole. Add the chicken filling and close or cover with pastry if desired.

6. Brush pastry with the egg yolk mixture and bake for about 8 minutes until the pastry is golden and crispy. Serve with greens or salad of your choice.

DESSERT: MINI CARAMEL TARTLETS WITH BERRIES

Prep time: 5-10 min

Cooking time: about 20 min

Serves: 6 or more

YOU WILL NEED

375 ml (1 ½ cups) cake flour

2 ml (½ tsp) salt

30 - 45 ml (2-3 tbsp) icing sugar

125 g cold butter

90 ml (6 tbsp) iced water

Filling

397 g (1 tin) caramel treat

250 -500 ml (1-2 cups) cream, whipped

20 ml (2 tbsp) castor sugar

125 ml (½ cup) sliced berries

Mint leaves, to garnish

METHOD

1. Base: place the flour, salt, icing sugar and butter in a food processor and pulse until the mixture resembles bread crumbs. If too dry, add just enough water to bind the ingredients.

Turn into a lightly floured surface and gently shape into a ball.

Cover with cling wrap and chill for at least 1 hour. Remove form fridge and rest for a while before rolling out with a rolling pin. Do not stretch the dough or roll over the edges.

Line the bottom of pie dishes with the pastry and chill until cold before baking.

This will prevent the pastry from shrinking during the baking process. Trim the edges with a knife and prick the base with a fork. Bake for about 20 minutes until done. Remove and cool.

Filling and topping: Mix the caramel with the whipped cream. Add spoonfuls of the mixture into the pre-baked tart bases, top with the raspberries and garnish with mint.

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