Episode 2 - Swazi Dlamini cooks with Siba

By Drum Digital
15 March 2011

Swazi’s butternut soup  

Swazi’s family favourite is her butternut soup and she loves it with lots of butter and cream to make it rich and smooth.

Siba’s twist: “Swazi’s favourite soup can be made healthier without losing any of its creaminess. I used olive oil instead of butter and yoghurt instead of cream as there are healthier options. Now she can indulge with zero guilt!”

Preparation time: 15 min

Cooking time: 20 min

Serves: 4-6

You will need

500 g butternut, peeled and seeds removed

45 ml (3 tbsp) olive oil

3 spring onions, finely chopped

1 clove garlic, crushed

750 ml (3 cups) chicken stock

80 ml (? cup) plain yoghurt

Salt and pepper, to taste

Method

1. Cut the butternut into cubes. Heat a little oil in a large saucepan and stir-fry the spring onion and garlic until soft (about 4 minutes). Add the butternut and chicken stock and cook for about 20 minutes or until the butternut is soft.

2. Cool slightly and blend in a food processor or with a stick blender until smooth. Add the yoghurt and season to taste with salt and pepper.

Smokey lamb stew

The trick to this delicious stew is that the meat must be marinated overnight – the night before the event. It’s also great when served the following day as the flavours will have time to develop.

Preparation time: 15 min

Cooking time: 40 min

Serves: 6

You will need

Lamb stew

1kg lamb, fat trimmed and cut into pieces

10 ml (2 tsp) barbeque spice

Freshly ground black pepper

750 ml (1 bottle) hickory basting sauce

Bunch of fresh thyme sprigs, chopped

30 ml (2 tbsp) oil

30 ml (2 tbsp) garlic and ginger paste

2 onions, finely chopped

6 cloves garlic, chopped

1 each green peppers, red or yellow peppers, diced

250 g (1 punnet) button mushrooms, halved

500 (2 cups) chicken stock

250-375 ml (1-1½ cups) mixed frozen veggies

Freshly ground pepper

Method

1. Wash the meat; pat dry with paper towel and trim off any excess fat. Season the meat with the spice and freshly ground pepper. Place in a deep dish and then pour the basting sauce over. Place the thyme sprigs amongst the meat and marinade overnight.

2. Heat the oil over high heat and fry the garlic and ginger paste for a few seconds until fragrant. Add the meat, a small amount at a time to make sure that the meat is browned and does not simmer at this stage.

3. Add the onions, peppers and mushrooms and stir-fry for 2 minutes and then add the marinade from the meat and the stock. Reduce heat and simmer for 30 or so minutes until the meat is cooked and tender. Serve with curried samp (see recipe below).

Curried samp

This is a spicier, healthier version of the better-known creamed samp. It’s great with stews and veggies.

You will need

15-30 ml (1-2 tbsp) oil

15 ml (1 tbsp) masala or curry powder

2 ml (1/2 tsp) ground cumin

5 ml (1 tsp) turmeric

1-2 chilli finely chopped (optional)

500 g cooked samp

Milk according to packet instructions

1-2 rounds feta cheese

Method

Heat the oil and sauté the spices and chilli for 1 to 2 minutes until fragrant. Add cooked samp (cooked in milk until creamy) and stir until well combined and the samp is yellowish in colour. Crumble in the feta cheese for an extra flavour and stir until the cheese is almost melted. Serve with the stew.

Strawberry cheesecake

Swazi swears by this mouth-watering low-fat dessert, which she says is a household favourite.

Preparation time: 10 min

Cooking time: 10 min or overnight

Chilling: 1 to 2 hours

Serves: 6

Biscuit base

400 g (2 packets) tennis biscuits, crushed

Juice

Filing

500 g (2 x 250 g containers) low-fat creamed cottage cheese

125 ml (½ cup) caster sugar

20 ml (4 tsp) lemon juice

3 ml (½ tsp) finely grated lemon rind

100 g red glacé cherries, chopped

250 ml (1 cup) strawberries, halved or quartered

5 ml (1 tsp) vanilla essence

15 ml (1 tsp) gelatine

40 ml (8 tsp) cold water

Top with Sugar-free strawberry jam, melted

Strawberries, chopped

Mint leaves

Method

1. Base Mix the crushed biscuits with a bit of juice and press onto the bottom of a greased loose-bottom cheesecake tin to form a base.

2.  Filling In a large bowl, beat the cottage cheese and mix with the sugar, lemon juice and rind. Add the glacé cherries, strawberries and vanilla essence. Set aside.

3.  Sprinkle the gelatine over the cold water and leave to sponge for about 15 minutes. Melt the gelatine over a saucepan with boiling water or in the microwave, taking care not to let it boil. Cool slightly and stir into the cottage cheese mixture.

4.  Carefully spoon the filing into the prepared base, spreading evenly. Cover with plastic wrap and chill for at least 1 to 2 hours or preferably overnight until set.

5. Topping Once set, spread with a thin layer of strawberries and top with berries and mint leaves. Cut a slice and enjoy.

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