HEARTY MEALS FROM MASTERCHEF SA RUNNER-UP, SIPHO MDLANKOMO

Remember Season 3 of MasterChef SA? Then you’ll remember the magic created by Sipho Mdlankomo. Try these fabulous dishes from her book, Hearty Home Food with Sipho.

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SIPHO SAYS
This is a Tuscan salad known for its pieces of toasted bread soaked in salad dressing. Instead of baguette, use any bread of your choice.



PANZANELLA SALAD
SERVES 6-8

INGREDIENTS
3 Tblsp vegetable oil
1 baguette, cut into chunks
1 Tblsp salt
3 tomatoes, cut into chunks
1 small cucumber, cut into chunks
1 red pepper, seeded, charred and cut into chunks
1 yellow pepper, seeded, charred and cut into chunks
1/2 red onion, sliced
1 x 410g can cannellini beans, drained and rinsed
A handful of fresh basil, chopped
1 x quantity Garlic & Honey Vinaigrette (below)

METHOD
1. Heat the oil in a large frying pan over moderate heat; add the bread chunks, sprinkle with salt and fry until golden brown.

2. In a large salad bowl, mix together the tomatoes, cucumber, peppers, onion, beans, basil and the toasted bread chunks.

3. Make a fresh batch of vinaigrette (salad dressing).

4. Drizzle the dressing over the salad and toss to coat.

5. Allow the salad to stand for an hour for the bread to become soaked and the flavours to develop.

GARLIC & HONEY VINAIGRETTE
MAKES +- 3/4 CUP

INGREDIENTS
1 clove garlic, crushed
1/4 cup vinegar (any kind)
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp honey

METHOD
In a mixing bowl, whisk all the ingredients together until well combined.

SIPHO SAYS
Leftover chicken or store-bought rotisserie chicken works well for this recipe, especially if you do not have a lot of time.



DEEP-FRIED PAP BALLS WITH CHICKEN & MUSHROOM FILLING
SERVES 4-6

INGREDIENTS
1 cup chopped cooked chicken and mushrooms
1 x quantity Bisto Sauce (below)

BÉCHAMEL SAUCE
2 Tblsp butter
2 Tblsp flour
1 cup milk
Salt and pepper to taste

PAP
2 cups water or chicken stock
1 Tblsp butter
Handful of spinach, chopped
2 cups maize meal

TO ASSEMBLE
Oil for deep frying
1 cup all-purpose flour
1 cup amasi or buttermilk
3 cups breadcrumbs
6–8 small cubes of cheese of your choice

METHOD
FIRST MAKE THE BÉCHAMEL SAUCE

1. Melt the butter in a saucepan, stir in the flour and cook for three minutes.

2. Add the milk while whisking to avoid lumps.

3. Season with salt and pepper. Add the cooked chicken and mushrooms, and stir through.

4. Remove from the stove, set aside and leave to cool completely.

5. Make the Bisto sauce fresh and set aside.

TO MAKE THE PAP

1. In a saucepan, bring the water or stock to a boil.

2. Add the butter and spinach, and stir through.

3. Whisk in the maize meal. Once the maize meal is thoroughly incorporated, use a wooden spoon to stir the pap.

4. Reduce the heat to low and cook for 15 minutes.

TO ASSEMBLE

1. Heat the oil in a large saucepan or deep-fryer.

2. Place the flour, amasi or buttermilk, and breadcrumbs into three separate bowls.

3. Take a spoonful of the stiff pap and flatten it in the palm of your hand.

4. Take a spoonful of the chicken and mushroom mixture and place it on the flattened pap.

5. Place a cube of cheese in the middle. Shape into a ball with the cheese concealed in the centre.

6. Repeat with all the pap, chicken mixture and cheese.

7. Dip each ball first into the flour, then the amasi and lastly the breadcrumbs.

8. Deep-fry the balls in the hot oil for 5 minutes until golden brown. Drain on paper towel. Serve with the Bisto Sauce.

BISTO SAUCE
MAKES 2-3 CUPS

INGREDIENTS
2 Tblsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 very ripe tomatoes, peeled and chopped
1 Tblsp mixed herbs
1 Tblsp chutney
1/4 cup vegetable stock

METHOD
1. Heat the oil in a saucepan over moderate heat and fry the onion until soft.

2. Add the garlic and tomatoes and cook for 3 minutes.

3. Add the herbs, chutney and stock, cover with a lid, and cook for 10 minutes until slightly reduced.

FUN FACT
The well-known brand of gravy, Bisto, stands for Browns Instantly, Seasons and Thickens in One. I make my own Bisto style gravy, without any flour. This gravy is a hit with any meat, and it is the perfect example of how a sauce can take a dish to the next level by adding layers of flavour.

SIPHO SAYS
An original French Croque Monsieur is a hot sandwich made with ham and cheese. I’ve put my spin on it by replacing the ham with smoked haddock – one of my favourites! Use any type of bread – brown, sourdough, rye…

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SMOKED HADDOCK CROQUE MONSIEUR
SERVES 4

INGREDIENTS
2 cups milk
400g smoked haddock
3 Tblsp butter
4 Tblsp all-purpose flour
Salt and pepper to taste
1 cup grated Cheddar cheese
1 Tblsp wholegrain mustard
4 slices ciabatta bread, toasted

METHOD

1. Preheat the oven grill.

2. Pour the milk into a medium sized saucepan and add the haddock. Poach the haddock over moderate heat for 5 minutes. Remove from the stove.

3. Take the haddock out of the milk and place it on a plate. Reserve the haddock-flavoured milk.

4. In a clean saucepan, melt the butter, add the flour and stir to combine. Cook while stirring for 2 minutes.

5. Gradually pour in the reserved milk and whisk to avoid lumps forming. Season with salt and pepper. Cook until you have a smooth sauce.

6. Remove from the heat and add half the cheese. Stir to combine until the cheese has melted.

7. Stir in the mustard. Flake the poached haddock, add it to the sauce and stir through.

8. Spoon a quarter of the mixture onto each slice of toasted ciabatta.

9. Top with the rest of the cheese and grill until the cheese melts.

Related article: Cook food from the heart this Valentine’s Day

SIPHO SAYS
Nice and easy for a late afternoon teatime treat.



GOLDEN SYRUP CAKE
MAKES 14-16 SQUARES

INGREDIENTS
3/4 cup butter
3/4 cup golden syrup
1/4 cup brown sugar
2 large eggs, beaten
1/4 cup milk
2 cups flour
1 Tblsp baking powder

METHOD
1. Preheat the oven to 180°C.

2. Grease and line a 23-cm square cake tin.

3. In a saucepan, gently heat the butter, golden syrup and sugar until the sugar has dissolved. Set aside to cool.

4. Once cooled, whisk in the eggs and milk, sift in the flour and baking powder, and mix until well combined and smooth.

5. Pour the batter into the prepared tin and smooth the surface.

6. Bake for 30–35 minutes until it has risen well and is baked golden brown. It needs to be firm to the touch.

7. Leave to cool in the cake tin for 10–15 minutes.

8. Turn out onto a cooling rack. Remove the baking paper and cut into squares.

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