RECIPES | Three sweet, savoury dishes from foodie Sinoyolo Sifo’s cookbook

BRAAIED MUSTARD SIRLOIN STEAK

I picked up some braai skills while assisting in my father’s butchery during school holidays. My family loves to braai, whether we’re celebrating something special or having a traditional function. A braai brings people together and is an important part of our South African food heritage.

Serves: 1

Ingredients:

500g bone-in sirloin steak

30ml (2 tbsp) olive oil

10ml (2 tsp) wholegrain mustard

Salt and pepper, to taste

Method:

1. Pat the steak dry with a paper towel. Drizzle with olive oil and rub with wholegrain mustard on both sides. Season with salt and pepper.
2. Place the steak on a hot, pre-prepared braai. Braai the steak for 4-5 minutes on each side for a medium-well-done steak, or to your liking.
3. Once cooked, rest the steak on a serving board for 5-10 minutes before serving - this will allow the juices to redistribute evenly throughout the steak. 

CHILLI SAVOURY MINCE

Serves: 6

Ingredients:

60ml (¼ cup) olive or canola oil

1 medium brown onion, chopped

3 fresh green chillies, finely chopped

2 garlic cloves, finely chopped

¼ each large red, yellow and green bell pepper, pith removed and chopped

500g lean beef mince

15ml (1 tbsp) garlic flakes

15ml (1 tbsp) medium curry powder

15ml (1 tbsp) paprika

15ml (1 tbsp) dried oregano

15ml (1 tbsp) tomato paste

30ml (2 tbsp) sweet chilli sauce

Salt and pepper to taste

15ml (1 tbsp) all-purpose flour

100ml water

Method:

1. In a large pan heat the oil over medium heat. Add the onion, chillies, garlic and bell peppers. Sauté for 5-6 minutes or until the onion is translucent. Stir in the beef mince.
2. Stir in the garlic flakes, curry powder, paprika, oregano, tomato paste and sweet chilli sauce. Season to taste with salt and pepper and cook for 3-4 minutes.
3. Lower the heat. Slowly stir in the flour and water. Cover with a lid and simmer for 10-15 minutes or until the mince is brown and cooked through. Serve warm over rice or pap or as a filling for amagwinya/vetkoek.

CHOCOLATE CHIP NO-CHURN ICE CREAM

This is homemade ice cream made with love. The recipe was created for my wife, who simply loves ice cream. With no ice cream maker needed, it is super easy.

Serves: 8

Ingredients:

500ml (2 cups) whipping cream

1 can (385g) sweetened condensed milk

5ml (1 tsp) vanilla extract

250ml (1 cup) milk chocolate chips, plus extra to garnish

60ml (¼ cup) melted chocolate or chocolate sauce, to garnish

Method:

1. In a large bowl, whip the cream until stiff peaks form — do not over whip.
2. Fold in the condensed milk, vanilla extract and chocolate chips.
3. Transfer the mixture to a freezer-safe container. Sprinkle with extra chocolate chips and drizzle with melted chocolate. Cover with cling wrap, close with a lid and freeze for 4-6 hours, or overnight. Remove from the freezer 15 minutes before serving.