Using what he calls ‘the universal language of food’, Sifo: The Cooking Husband is an invitation to share in the joy of making memories through food. Inspired by the nostalgia of home and family, this book brings together a selection of almost 70 recipes, each one simple and accessible, wholesome and delicious. There are scrumptious breakfasts, indulgent pasta dishes, hearty stews, quick lunches, impressive dinners, decadent desserts, as well as traditional South African dishes and some childhood favourites. Whether you are a newbie cook still finding your way around the kitchen, or more confident in your culinary abilities, these recipes are sure to satisfy the foodie in you.
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Mediterranean Bulgur Wheat with Stir-fried Veg
Sifo’s Beef Burger with Burger-Mayo Sauce
Herb-crusted Rack of Lamb
“My father’s farm in the Eastern Cape is home to a lot of sheep. When I visit, he usually slaughters one, giving me some meat to take home and cook. I usually make this rack of lamb when I return from one of these visits.”
Serves: 4
rack of lamb with 7–8 ribs (± 600g)
salt and pepper, to taste
3 Tbsp (45ml) olive oil
3 garlic cloves, finely chopped
10g Italian parsley, chopped
1 Tbsp (15ml) paprika
2 sprigs fresh thyme
3 sprigs fresh rosemary
Place the rack of lamb in a roasting pan and pat dry with paper towel. Season all over with salt and pepper and set aside.
In a food processor or blender, combine the olive oil, garlic, parsley, paprika, thyme and a pinch of salt. Blend on high until thoroughly combined.
With a sharp knife, score several cuts across the fat layer on the rack of lamb. Rub the herb mixture all over the lamb, including the cuts you’ve made, so that the flavours penetrate the fat.
Cover the roasting pan with cling wrap and leave the lamb at room temperature for 2 hours.
Preheat the oven to 200°C.
Make sure the rack of lamb is placed fat-side up. Cover the exposed rib bones with foil. Roast for 30–35 minutes for meat that is medium-rare. If you prefer your meat more well-done, roast for 40–50 minutes.
Remove the lamb from oven and remove the foil. Rest the lamb for 10–15 minutes before carving and serving.
NOTES AND TIPS
For a richer flavour, you can refrigerate the marinated rack of lamb overnight, but just make sure you bring it to room temperature before roasting, so it cooks evenly.
Mediterranean Bulgur Wheat
with Stir-fried Veg
“I had never even heard of bulgur wheat until I came across it on a weight-loss website when I was trying to lose some weight in 2018. It was deemed to be healthier than rice. Out of interest, I tried it out, cooking it myself, and have not looked back since. I just love how it’s versatile enough to eat as a main or side dish.”
Serves: 4
3 cups (750ml) + 1 Tbsp (15ml) water
1 cup (250ml) uncooked bulgur wheat
3 Tbsp (45ml) olive oil
1 red onion, finely chopped
½ each large red and yellow bell pepper, pith removed, and diced
1 large carrot, diced
1 tsp (5ml) garlic salt
1 tsp (5ml) dried parsley
1 tsp (5ml) dried oregano
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cardamom
1 tsp (5ml) honey
salt and pepper, to taste
Add 3 cups of water and the bulgur wheat to a medium saucepan and bring to a boil. Cook for 10 minutes or until tender. Then, use a colander to drain any excess water and set aside.
In a large pan, heat the oil over medium heat. Add the onion, red and yellow bell peppers, and carrot. Sauté for 5 minutes, stirring occasionally.
Stir in the garlic salt, parsley, oregano, ginger and cardamom.
Add a tablespoon of water to the pan, close the lid and simmer for 8–10 minutes, stirring occasionally. Add more water as needed, to prevent the vegetables from sticking or burning. The vegetables should be soft once cooked. Remove the pan from the heat. and stir in the honey.
In a medium bowl, combine the stir-fried vegetables and cooked bulgur wheat. Season with salt and pepper. Enjoy warm.
with Burger-Mayo Sauce
“This is hands down my favourite burger, hence the name. If you are looking to impress your loved ones with a homemade take on a classic favourite, I highly recommend this recipe. Chargrilling the beef patty on the braai adds a unique smoky flavour to the meat.”
Makes: 4 thick patties
FOR THE BURGER PATTIES
250g lean beef mince
1 large egg
1 tsp (5ml) crushed garlic and ginger
10g fresh Italian parsley, chopped
½ tsp (2.5ml) wholegrain mustard
2 Tbsp (30ml) barbecue spice
1 tsp (5ml) paprika
1 tsp (5ml) dried mixed herbs
1 Tbsp (15ml) garlic powder
½ tsp (2.5ml) ground cumin
salt and pepper, to taste
4 slices cheddar cheese
FOR THE BURGER-MAYO SAUCE
1 Tbsp (15ml) butter
1 small red onion, minced
3 garlic cloves, finely chopped
½ tsp (2.5ml) barbecue spice
3 Tbsp (45ml) mayonnaise
1 Tbsp (15ml) barbecue sauce
1 tsp (5ml) honey
salt and pepper, to taste
FOR THE BURGERS
4 large hamburger buns
100g lettuce leaves
1 large tomato, sliced
1 medium red onion, sliced
For the burger patties
In a large bowl, combine the beef mince, egg, crushed garlic and ginger, parsley, and wholegrain mustard. Then add the barbecue spice, paprika, mixed herbs, garlic powder, cumin, and salt and pepper. Mix by hand until all the ingredients are well combined and the meat mixture is smooth.
Divide the meat mixture into 4 equal portions. Using your hands, shape each portion into a ball and place on a tray. Using the back of a spoon, press down on the centre of each patty to create a shallow hole.
Cover the patties with cling wrap and transfer to the fridge. Refrigerate for 1 hour, while you prepare the fire for the braai.
When the braai is ready, place the patties on a grid over the hot coals. Cook to your liking, 6–7 minutes for a medium-well-done burger. Flip the patties at least once, halfway through the cooking time.
When you have 1–2 minutes left of the cooking time, place a slice of cheese on top of each patty. When the cheese has melted, remove the patties from the heat and set aside to rest for 2 minutes before serving.
FOR THE BURGER-MAYO SAUCE
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and sauté for 4–5 minutes, or until the onion is translucent.
Stir in the barbecue spice and remove from the heat.
Add the mayonnaise, barbecue sauce and honey, and mix well.
Season with salt and pepper.
TO ASSEMBLE YOUR BURGER
Cut each bun in half. Place a patty on each bun.
Layer with lettuce leaves, sliced tomato, red onion and Sifo’s Burger-Mayo Sauce.
“When I am hosting dinner at my house, this is my favourite dessert to make. The mousse has a rich chocolate flavour and very smooth texture. I usually add cream on top to balance out the sweetness.”
Makes: 1 pie
FOR THE PIE CRUST
1 pack (200g) Tennis biscuits (or coconut tea biscuits)
1/4 cup (60ml) butter, melted
FOR THE MOUSSE
1/4 cup (60ml) butter
300g semi-sweet chocolate chips
4 egg yolks, room temperature
4 egg whites, room temperature
1 2½ Tbsp (37.5ml) brown sugar
1 cup (250ml) whipping cream, cold
1 tsp (5ml) vanilla essence
chocolate shavings, to decorate
FOR THE PIE CRUST
Using a food processor, crush the biscuits until fine (see Notes and Tips). Mix the butter with the crushed biscuits until a crumbly mixture forms.
Transfer the mixture to a round 23cm pie dish. Press the mixture down into the bottom and sides of the dish until compact. Set aside.
FOR THE MOUSSE
In a large glass or enamel bowl, create a water bath to melt the butter and chocolate chips (see Notes and Tips). Stir continuously until the chocolate has cooled slightly. Stir the egg yolks into the melted chocolate.
In a separate large bowl, whisk the egg whites and brown sugar until foamy and soft peaks form. Gently fold the egg whites into the melted chocolate.
In another large bowl, whip the cream until soft peaks form. Stir in vanilla essence. Fold whipped cream into chocolate mixture, but keep some cream to use as topping for the mousse pie.
Pour the chocolate mixture into the pie crust and refrigerate for at least 8 hours, or overnight.
Remove from the fridge and decorate with the remaining cream and chocolate shavings.
NOTES & TIPS
If you don’t have a food processor, place the biscuits in a plastic freezer bag and crush them using a rolling pin.
The water bath method is commonly used to gently and safely melt chocolate using steam. Simply chop the chocolate into small pieces and transfer to a heatproof glass or enamel bowl. Then, fill a small pot or saucepan halfway with water and bring to a boil over high heat. Once the water has begun to boil, switch off the heat.
Place the glass bowl of chocolate over the hot water, and allow it to rest there until the chocolate has melted, using a spatula to stir it along. To avoid burning yourself, use an oven mitt or kitchen towel to hold the hot bowl.
Recipes extracted from Sifo: The Cooking Husband by Sinoyolo Sifo, out now.
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