The lovely chef behind KwaLisa Soulfood shares 2 delicious recipes with us, oxtail stew and creamy pea soup.
Oxtail Stew
SERVES 4
TOTAL TIME 3 hr 10 min
INGREDIENTS
Oxtail 1.5 kg
Salt and pepper
Barbecue spice 1 tsp
Flour ¼ cup
Oil 2 tbsp
Butter 1 tbsp
Onion, large 1
Garlic, crushed 1 tbsp
Celery, chopped 1 cup
Carrots 1 cup
Thyme 4 sprigs
Smoked paprika 1 tsp
Cumin 1 tsp
Tomato, chopped 1 cup
Sachet tomato paste 1
Brown Sugar 1 tsp
Red wine 1 cup
Beef stock 1 cup
Water 125 ml
INSTRUCTIONS
1. Season the meat with salt, pepper and barbecue, then dust it with flour.
2. Heat the oil in a large pot and brown the meat on all sides. Remove the meat from the pot and set aside.
3. To the same pot, add the butter, onion, garlic, celery and carrot. While continuously stirring, add the thyme, smoked paprika, cumin, tomatoes, tomato paste and sugar. Pour in the red wine and beef stock, and allow it to simmer for five minutes.
4. Add back the meat, coat it in the sauce then add the water and allow it to cook for three hours, checking every 30 minutes to see if it has enough liquid. If not, taste your food and either add the beef stock liquid or the water. You can serve this with steamed bread, mashed potatoes or rice.
Creamy Pea Soup
SERVES 2
TOTAL TIME 15 min
INGREDIENTS
Olive oil 1 tbsp
Onion, chopped 1
Mushrooms, chopped 1
Crushed garlic 1 tsp
Frozen peas 2 cups
Plain yoghurt 1 tbsp
Chicken stock ½ cup
Fresh cream 1 cup
INSTRUCTIONS
1. In a pan over medium heat, heat the oil and fry the onion, mushrooms, garlic and peas on medium heat for 10 minutes. Let it cool for at least 5 minutes.
2. Pour the mixture into your blender and as you slowly blend, incorporate the rest of the ingredients until it reaches your preferred thickness. Strain your soup to get rid of bubbles.
3. Serve it with butter-toasted bread. This meal is suitable for all members of the family, including babies.
Photography: Courtesy Images
