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My Kitchen Rules South Africa

101CuisinePG13 L

Usu served with pumpkin-stuffed dombolo, creamy spinach, and honey-glazed carrots

18 September

South African

Larcé and Jabu's main course.

bowl of usu with carrots, spinach, and pumpin-stuffed dombolo
Ingredients

Creamed spinach

2 onions

250 g unsalted butter

2 garlic cloves

200 g mushrooms

6 200g bags spinach

75 g fine parmesan cheese

500 ml fresh cream

1 tbsp Aromat

60 ml white sauce

Dombolo

5 cups all purpose flour

1 tsp salt

2 tsp sugar

2 10g packets yeast

2 extra large eggs

2 tbsp oil

lukewarm water

milk for dabbing buns

Glazed carrots

18 baby carrots

2 tbsp honey

1 tbsp cinnamon

water

2 tbsp unsalted butter

salsa/shatini

1 tomato

1 onion

1 red chilli

1 yellow pepper

Pumpkin stuffing

500 g chopped pumpkin

3 onions

4 tbsp butter

1 ½ tsp cinnamon

Usu

5 kg usu

2 cubes beef stock

1 tbsp salt

2 onions

3 garlic cloves

6 star anise

1 green pepper, chopped

4 tbsp Cape Malay spice

1/2 punnet coriander

1 tbsp paprika

1/2 tsp cinnamon

1 tbsp Masala spice

2 10g sachets tomato paste

2 410g cans coconut milk

1 ½ tbsp Aromat

4 punnets micro herbs

18 baby carrots

Instructions

Dombolo

  • Mix all the dry ingredients (flour, instant yeast, sugar, and salt) in a large bowl.
  • In a cup mix egg, oil, and water and pour into your dry ingredients bowl. Mix until you get a rough dough, not smooth yet.
  • Knead dough until the dough is smooth and flexible for about 10 minutes, rest dough for 20 minutes, cover with a dishcloth on a warm surface, then knead again for 3 minutes.
  • Set aside the dough for another 20 minutes until it is smooth, silky, and elastic; if not, keep kneading.
  • While the dough is resting, defrost and wash usu.

Usu

  • Wash usu about 4 or 5 times until your water is clear.
  • Once defrosted, cut your usu into pieces to help with cooking time.
  • Place usu in a pressure cooker, adding the stock cubes, salt, and water. Allow to pressure cook for 2 hours
  • Sauté your onions in cooking oil/olive oil – include garlic and ginger – for about 5 minutes. Add all the spices: paprika, masala, Cape Malay, coriander, and cinnamon with the tomato paste for about 5 minutes. Add water in between as desired.
  • Put aside for another 5 minutes and allow for all spices to blend equally in your pan.
  • Add usu to cooking sauce along with coconut milk and let it cook together on low heat for 20 minutes.

Pumpkin stuffing for dombolo

  • To prepare the pumpkin cut it into cubes and boil in water, adding salt, butter, and cinnamon until soft. Mash the pumpkin and a small amount of sugar.
  • Once satisfied with the dough, prepare for stuffing. Open one dough ball and stuff with pumpkin to make a perfect round shape yet pinching to close. Dust your surface with flour before you place each ball in a muffin tin. Make 26 perfect stuffed dombolo balls.
  • Place each dombolo ball in a mould/cup and place in a large pot with boiling water for 30 minutes.

Creamy spinach

  • Finely chop spinach.
  • To prepare creamy spinach, sauté your onions and garlic in butter and add mushrooms until brown. Add Aromat to season.
  • Throw your pre-cut spinach into the pan and pour fresh cream and parmesan cheese.

Glazed carrots

  • To glaze your carrots, boil baby carrots until soft and tender. Once soft, add butter, and brown on low heat adding honey and cinnamon
  • Chop all the shatini ingredients.
mkrsa
Bobotie phyllo parcel
Sub Title

Bobotie phyllo parcel

mkrsa
Bobotie phyllo parcel
Sub Title

Bobotie phyllo parcel