Johannesburg – I won’t say I can’t cook, but I am prone to a sachet of soup during winter, but this year, I decided instead of living like a peasant to ask some popular Chefs to give me some ideas for some delicious winter dishes.
We spoke to Chef Chici-Chici and Chef Lucia Mthiyane about some dishes to try at home to make winter more bearable.
CHEF CHICI-CHICI:
Celebrity Chef and lecturer had these delicious suggestions:
-Pork & Beef Cheesy Lasagne
-Braised Thick Paprika Shortrib with Sweet Mash Potato
-Creamy Mussel & Crab Garlic Pot
-Wild Mushroom Baked Chicken with a Savoury Scone Top
-Moroccan Stuffed Romano Peppers
-Slow cooked Butternut Dhal
-Deboned Shepherd’s Pie
-Chicken Thigh Tagine
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CHEF LUCIA, THE DELICIOUS COOK:
-Slow cooked short rib stew
-Orange flavoured Butternut soup
-Potato and leek soup
-Malva pudding and homemade custard
-Chocolate fondant and whipped cream
-Butter Chicken and Basmati rice
-Roasted Chicken and warm vegetables
-Soup Bones and broad beans with dumplings
-Oxtail stew cooked in rosemary and red wine
-Creamy Salmon with pasta
For more information catch Lucia on : IG:
Twitter: @Luciamthiyane and Facebook: Lucia Nombulelo Mthiyane
So after moaning about soup in a packet, Chef Lucia provided this excellent one, I’m dying to try. Try it and tell us what you think.
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BUTTERNUT SOUP WITH MAIZE MEAL TWIST
INGREDIENTS:
• 2 medium butternut, peeled and chopped into little cubes
• 1 medium onion
• 50g butter
• 1 tablespoon masala
• 2 cups(500ml) chicken stock
• 750ml water
• 4 tablespoons White Star Quick
• 2 tablespoon orange rind
• 2 tablespoons parsley
• 2 tablespoons orange juice
• 500ml milk
• 7ml salt and pepper
METHOD
1. Peel, deseed and dice butternut
2. Peel and dice onion.
3. In a large saucepan, sauté onions in butter then add masala and fry mixture lightly until browned then add butternut and sauté.
4. Add chicken stock, orange juice, water and milk into the butternut mix and add a pinch of salt and pepper.
5. Cover and boil until butternut is soft.
6. Stir in maize meal
7. Stir the mixture occasionally.
8. Blend until smooth.
Color should be deep yellow and the mixture creamy.
9. Use a teaspoon of cream and parsley to garnish each bowl or to add a twist garnish with orange rind.
10.Serve hot.
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