Oxtail and Butternut Stew

Oxtail. A delicacy set aside for special occasions (at least for me growing up in Zimbabwe). Whenever I saw my mother preparing the bones for the pressure cooker, I would get so excited. Nothing delighted me more than watching every part, from the chopping of the green onions to the constant check-ups and stirs. I've tried oxtail in various cuisines, from Vietnamese oxtail pho to Jamaican jerk oxtail with white beans. I appreciated both, but this simple version of slow cooking the bones with tomatoes and onions many Zimbabwes tend to go for is ideal, in my opinion!

Southern African potjiekos inspired this recipe. Potjiekos are stews left untouched in cast-iron three-legged pots over hot coals, often a mixture of meat, bones and vegetables. With this method in mind and to add some substance, I used butternut.

Oxtail is something to indulge in once in a while, but it's worth it every time. Check out this recipe if you need instructions for the sadza (traditional Zimbabwean starch made of mealie/cornmeal cooked into a soft, thick porridge), although in this case I used finger millet (zviyo).

Spicy Roasted Butternut and Peanut Soup

When the weather gets chilly, all you need is a hot bowl of soup. This recipe will give you something rich, creamy, smooth, and flavorful, thanks to the spices and, of course, the texture of the peanut butter.

Yes, butternut (or pumpkin and other members of the squash family) goes well with the nutty condiment. In Zimbabwe, it's a common practice to combine the two, whether it's the flesh of the vegetable or the leaves (muboora or pumpkin leaves cooked with peanut butter and chilies, for instance, is quite popular--the peanut butter serving as a substitute protein from meat and well, to enjoy!).

The trick to get the silky texture if you desire is to use a good quality blender, and to be patient; you'll get there! This soups is super easy and will impress anyone you make it for.

Ingredients

Spicy Roasted Butternut:

48-ounces chopped butternut

1 tablespoon chili flakes

1 tablespoon garlic powder

1 tablespoon steak seasoning (mixture of ground salt and black pepper)

1 teaspoon dried rosemary

1 tablespoon cayenne powder

1 tablespoon smoked paprika

1/4 cup olive oil

8-ounces mirepoix (mix of 2 parts onion, 1 part carrots and 1 part celery)

1 red bell pepper, diced

1 jalapeno, diced

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon cayenne powder

1 tablespoon curry powder

1 teaspoon Royco Usavi (optional)

1 teaspoon smoked paprika

1 tablespoon garlic powder

1 teaspoon ginger powder or fresh, grated ginger

2 1/2 cups broth (add more as needed)

1 2 tablespoons butter

12 tablespoons bacon fat (optional)

2 tablespoons tomato sauce

1/4 cup Worchester sauce

1/2 cup heavy cream

1/3 cup peanut butter

Cilantro

Peanuts

Instructions

Toss the diced butternut in the olive oil, spices and rosemary, and bake at 400F for 12-15 minutes on parchment paper and a baking tray. The butternut should be fully cooked and caramelized on the outside. Remove from oven and set aside, including a few pieces to garnish.

Heat the butter and bacon fat in a large pot, and bloom the spices (cook for about 1-2 minutes on medium-high heat to bring out the flavour).

Add the mirepoix and sauté for 3-4 minutes until fragrant, then add the Worchester sauce and tomato sauce, cook for another 1-2 minutes.

Add the broth and 1/2 of the heavy cream, stir and simmer on low heat for 10 minutes. Mix until peanut butter is fully incorporated. Stir in the butternut and cook for another 5 minutes, then remove from heat. Take out a 1/2 cup and use the hot broth to temper and smoothen the peanut butter before adding it to the pot. 

Using a mesh spoon, remove the solids and add them to the blender. Cover the lid and blend the solids until smooth. Season to taste, mixing until you have your desired texture. Control this by using the remaining broth and cream to thin it out.

Return to heat and simmer for 1 minute, season to taste and ensure the cream is incorporated and there are no large chunks of butternut, then serve. Garnish with roasted butternut, peanuts and cilantro.

Cheesy Butternut Gnocchi Bake with Tuscan Kale

Pasta-lovers, can you resist a bowl of gnocchi? I can't. Now imagine that baked into cheesy goodness with some fresh Tuscan kale?

The cold months are prime time for casseroles, which I will continue to create dishes around. Try out my coconut artichoke and spinach bake for example - a riff off the classic dip you find in restaurants.

For this recipe, using butternut, I took one of my favourite kinds of pasta and paired it with one of the most familiar vegetables to me - kale! This loaded, creamy bake is perfect for dinner, a potluck, or simply to have on hand when you need a recipe like this.

Some people find it intimidating to make pasta at home, but gnocchi is relatively easy - it’s just a vegetable starch like a potato or a gourd such as butternut boiled or roasted, combined with flour, egg, and sometimes seasoning and cheese to make a soft dough. This dough is then cut, shaped, and boiled, and finally tossed in butter. Pretty simple right?

The rolling and cutting of the dough into pieces are what can take a bit of time, but you can always reserve some for another day!

Think of this as a mac and cheese version of gnocchi. Give it a try! It's quite filling so you won't need anything else to get full.

Ingredients

Gnocchi:

1 lb. butternut

1 cup parmesan cheese, grated

1/2 teaspoon salt

1 egg, beaten

1 teaspoon black pepper

1/2 teaspoon dried sage

1/2 teaspoon nutmeg

Pinch of cloves

1/2 teaspoon cinnamon

1 teaspoon garlic powder

Fresh sage

4 tablespoons butter

1 tablespoon garlic, minced

Tuscan kale cheese bake:

1 bunch Tuscan kale

1 cup parmesan cheese, shredded

1/2 cup sharp white cheddar, grated

1/2 cup heavy cream

1 cup milk

3 tablespoons all-purpose flour

4 spring onions. chopped

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon chili flakes

Instructions

Prepare the gnocchi. Boil the chopped butternut until tender, for about 25-30 minutes.

Drain and transfer to a bowl. Combine with seasoning, parmesan cheese, egg, and flour.

Knead into a soft dough. Add extra flour if it is too sticky (but not too much otherwise your mixture will dry out).

On a lightly floured surface, transfer the dough and divide into 4-8 parts to make things more manageable.

Shape the dough into long rolls and cut into little 1/2 inch pieces, set aside until you have the desired amount. You can refrigerate or freeze the remaining dough, wrapped tightly in some cling wrap for later use.

Once all the gnocchi dough is prepped, rollover a fork to create a wedge in each piece. At this point, you can roll them up a little tighter if you prefer. Remember to flour the surface to prevent the dough from getting sticky again!

Boil a large pot of water and add the gnocchi in batches. Once they float to the top, they are done. Place the pasta in a colander.

In a large nonstick saucepan, add the butter, sage, minced garlic, salt, and pepper. Saute for 1-2 minutes until the sage leaves begin to wilt, and the butter is fragrant. Add the gnocchi and toss for about 4-5 minutes, set aside.

In a large pot, prepare your kale. Chop the bunch and add to salted boiling water for about 5 minutes until wilted. Drain and set aside.

In a saucepan or pot add the butter and saute the onion for about 2-3 minutes. Add the flour and mix into a thick consistency. Add the cream and the milk and mix, whisking if necessary to remove lumps. Add the shredded parmesan and white cheddar cheese and stir until both melts.

Season with salt, pepper, chilli flakes, and nutmeg. Taste and adjust accordingly.

Mix the kale and gnocchi, then transfer to the cheesy roux. (You can add a bit of roux to the casserole dish before this step as you would with marinara sauce when making lasagna).

Pour the gnocchi mix into the baking dish, sprinkle with additional cheese and parsley, and bake at 400F for 25 minutes.

Remove from heat and served warm!