Let's Cook, put together with the help of Siba's son (and sous chef), 10-year-old Lonwabo, is tailor-made for kids and teenagers. Let’s Cook is jam-packed with nutritious and delicious, easy to-do meals and snacks for any occasion, from lunchboxes, to smoothies and so much more. Step by step, Siba equips her youngest fans with the skills they need to become the next Big Thing in the kitchen.
INDEX
Siba’s Magnificent Mac & Cheese
Ratatouille
“This is a dressed-up and deconstructed version of one of my favourite vegetarian meals. I created it with my kids in mind, because they can be fussy eaters and often, like me, they eat with their eyes first.”
Prep: 20 minutes
Cook: 1 hour 10 minutes
Serves: 4+
1 quantity tomato relish (see below)
3 medium-sized aubergines, thinly sliced
15 ml (1 tablespoon) flaked sea salt
30 ml (2 tablespoons) chermoula spice (see below)
60 ml (4 tablespoons) canola oil, for frying
6 large courgettes, thinly sliced
3 large tomatoes, sliced and patted dry
4 fresh mozzarella cheese balls, thinly sliced
About 30 large fresh basil leaves
250 ml (1 cup) grated mozzarella cheese
TOMATO RELISH
1 tablespoon olive oil
2 cloves garlic minced
6 sticks celery sliced
2 tablespoon tomato paste
1 cup vegetable stock
salt and pepper to taste
CHERMOULA SPICE
2 tablespoons ground cumin
2 tablespoons sea salt
4 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ground all spice
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon black pepper
Preheat the oven to 180°C. Make the tomato relish and set aside.
Place the aubergine slices on a tray and sprinkle the salt on them and leave for 10 minutes. (This will draw out some of the liquid.) Pat-dry the slices with paper towel to remove the salt and sprinkle the chermoula spice over them.
In a large saucepan, heat half the oil and cook the aubergines in batches for 2 minutes on each side, then remove from the pan and set aside. Add the courgette slices to the same pan and half-cook before setting aside as well.
Pour half of the homemade tomato relish into a casserole dish and spread it out. Layer aubergine slices upright on the side of the dish, followed by the courgettes, tomato slices, mozzarella slices and finally the basil leaves (but reserve some for garnish).
Continue layering in this fashion until you have used all the ingredients and the dish is full, then spoon the remaining tomato relish on top. Finish off with a sprinkle of the grated mozzarella cheese.
Bake in the oven for 25 minutes. Then turn the grill on for 5 minutes to slightly brown the cheese.
Remove from the oven and leave to rest for at least 5 minutes before cutting and serving. Garnish with basil leaves and enjoy!
Siba’s Magnificent Mac & Cheese
"This is one family face that makes a regular appearance in our home. To be honest, I didn't pay much attention to it until I had kids, and boy oh boy, how they love it! Sometimes I use wholewheat macaroni and chop and change the D24topping ingredients to their fave veggies."
Prep time: 20 min
Cook time: 35 min
Serves: 4+
175 g dry macaroni
Enough water to cover the macaroni when boiling it
Salt
15 ml (1 tablespoon) olive oil
TOPPING (OPTIONAL)
250 g (½ cup) bacon rashers, diced
15 ml (1 tablespoon) olive oil
250 g (1 cup) red cherry tomatoes, halved
2 garlic cloves, finely chopped
SAUCE
30 g (2 tablespoons) butter
2 cloves of garlic, crushed
2 ml smoked paprika
1 ml pinch cayenne pepper
15 ml (1 tablespoon) all-purpose flour
15 ml (1 tablespoon) cornflour
500 ml (1 cup) full-cream milk, warm
7 ml Dijon mustard
75 g (5 tablespoons) mozzarella cheese, grated
75 g (5 tablespoons) mature Cheddar cheese, grated
40 g Parmesan cheese, finely grated
80 g creamy Gorgonzola cheese, cubed
2 ml salt
FINAL TOPPING
40 g Parmesan cheese, finely grated
Preheat the oven to 180° C. Lightly grease a baking tray with oil. In a separate pot, boil the pasta in salted water, until al dente. Drain and rinse well with cold water. Add the olive oil to prevent the pasta form sticking together. Set aside.
To make the topping: Place the bacon bits on one side of the baking tray. Roast for 10 minutes until the fat has rendered and the bacon bits are well cooked and crispy-ish. In a bowl, mix the tomatoes with the garlic. Transfer the garlic tomatoes to the same baking tray housing the cooked bacon. Ensure that the cut side of the tomatoes face upwards.
Bake for a further 20 minutes until the tomatoes are partially dehydrated and the bacon bits are crispy.
To make the cheese sauce: Meanwhile, melt the butter in a medium-sized, heavy-based skillet. Add the garlic and spice to the hot skillet. Sauté for a minute until fragrant, but not browned.
Whisk in both flours and continue to cook, whisking continuously for at least 2 minutes to make a roux. Reduce to a low heat, gradually whisking in the milk. Make sure that the roux is well-whisked so there are no milk-and-flour lumps, masses or chunks.
Bring the mix to a boil, then simmer. Continue to whisk for about 5 minutes to allow the roux to thicken, and the flour to cook out.
Remove from the heat and add the mustard, grated mozzarella, Cheddar and Parmesan cheese. Stir continuously until all the cheeses are melted. Return the mixture to the heat and stir for two more minutes. Now remove from heat. Season well with salt. It is important not to under-season the sauce as this can prove fatal to your masterpiece.
To make and assemble the Mac & Cheese: Add the pasta to the sauce and stir in until the pasta is completely coated with the creamy, dreamy roux mixture. Fold in the crumbled Gorgonzola.
Transfer to a greased baking dish. Mix the tomatoes and bacon topping together, and arrange as the top layer of your macaroni masterpiece. Sprinkle with Parmesan cheese. Bake in the oven for 15 minutes until the cheese is melted. Enjoy every decadent mouthful!
Siba's Secret: I change the cheese sauce slightly by adding a light and creamy blue cheese to it, such as gorgonzola, for something a little different. This very mild version is easier on my children's tastebuds than a stronger blue cheese.
Siba’s Mini Chicken Pies
“Making chicken pies is a family affair we enjoy at home – even with the fuss and mess that comes with it. I do the cooking and the kids help with the shapes and patterns for the pie crust. It’s always fun to watch their individual flair and personalities and, as mommy’s kitchen fairies, they also help with the cleaning up afterwards!”
Serves: 4
Prep time: 20 minutes
Cooking time: 40 minutes
BACON AND CHICKEN
250 g bacon rashers
15 ml (1 tablespoon) olive oil
2 chicken fillets, cut into small strips
5 ml (1 teaspoon) flaked sea salt
PIE FILLING
30 ml (2 tablespoons) olive oil
1 large white onion, finely diced
4 cloves garlic, crushed
15 ml (1 tablespoon) medium curry powder
20 ml (4 teaspoons) Indian korma or butter chicken paste
5 ml (1 teaspoon) mixed dried herbs
30 ml (2 tablespoons) fresh thyme
1-2 leeks, well rinsed and sliced
20 ml (4 teaspoons) tomato paste
325 ml (1½ cups) chicken stock
250 g (1 stick or tub) cream cheese
PIE CRUSTS
60 ml (4 tablespoons) cake wheat flour, for dusting
2 x 250 g (2 ready rolled sheets) shortcrust pastry
1 egg, separated
30 ml (2 tablespoons) full-cream milk
Preheat the oven to 190°C and grease a baking tray with oil.
Arrange the bacon rashers in one layer and roast for 15 minutes until crispy. Cut or break into small pieces. Set aside.
Heat a large saucepan with oil until hot, season the chicken with the salt and add to the pan in two batches. Cook each batch for 3 minutes until cooked through, then remove from the pan and set aside.
For the filling, add more oil to the pan and saute the onion for 4 minutes until translucent and slightly caramelized.
Add the garlic, curry powder, korma or butter chicken paste, mixed herbs and half of the fresh thyme, stirring continuously. Stir in the leeks. Add the tomato paste and cook for a minute. Pour in the stock and add the cream cheese and cook, stirring continuously until the cheese has melted. Bring to the boil and simmer for 5 minutes.
Add the cooked chicken with its pan juices, along with half the bacon and remaining thyme. Stir and cook for 5 minutes until slightly thickened and the chicken has absorbed the flavours of the sauce. This also ensures that all the chicken strips are cooked through.
Tip the pie filling into 4 pie ramekins, sprinkle over the remaining bacon and level it out.
To make the pie crusts, lightly flour the work surface and gently roll out one of the pastry sheets and cut out 4 round shapes to cover the top of each individual ramekin. Crimp the sides of the pastry with your fingers to create a pattern around the edges as pictured.
To decorate, cut out A-B-C letters and fancy shapes from the second pastry sheet, using cookie cutters or a knife (an adult should do this). Brush one side of each letter and shape with egg white to glue the pattern into position. Stick the letters on top. Mix the egg yolk and milk to make an egg wash and brush it over each pie. Place the ramekins in a baking tray and bake in the oven at 190°C for 10-12 minutes until puffed and golden. Serve with sides salads or side veggies of your choice.
SIBA'S TIPS
You can replace the bacon rashers with 250g exotic mushrooms sauteed in oil and garlic until golden.
If you thaw the pastry only halfway, rather than completely, it will be easier to cut and shape without sticking to your hands.
Sibalicious Sticky Ribs
“My kids love ribs and if we are not having a ‘burger Friday’ then it’s any other casual finger food meal like ribs and sweet potato chips with a dipping sauce of our choice. These are always a hit with my kids and have become a menu staple.
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4
1 kg pork ribs
COOK-IN SAUCE
180 ml (1/4 cup) soy sauce
180 ml (1/4 cup) honey
30 ml (2 tablespoons) muscovado sugar
5 cm piece fresh ginger, peeled and sliced
4 cloves garlic, crushed
5 ml (1 teaspoon) cayenne pepper (optional)
5 ml (1 teaspoon) ground cumin
1 litre (4 cups) warm water, to cover
Place the ribs in a large saucepan over medium heat. Mix all the cook-in-sauce ingredients, stirring well to combine. Pour over the ribs until well covered. Bring to the boil with the lid half on.
Reduce the heat and simmer for 50 minutes, with the lid half open, until the ribs are cooked and the sauce has reduced slightly. Remove the ribs from the saucepan, place on a wooden board and cut into riblets. Arrange the riblets on a baking tray and baste with the thickened sauce.
Place on an oven rack at the top, turn on the grill to 230°C, or the highest temperature, and grill for 8-10 minutes, keeping a close watch so that they don’t burn. Alternatively, cook on the braai, watching carefully.
Serve the sticky ribs with the sweet potatoes and dip. Enjoy!
SIBA’S SECRET
Make sure that the ribs do not boil rapidly, but rather simmer, so that the sauce doesn’t evaporate too quickly.
Recipe extracted from Let's Cook by Siba Mtongana.
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