Archive for pumpkin

DID YOU SAY….PUMPKIN FRITTERS?

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , , , , on June 28, 2010 by Mandy

Pumpkin fritters are delightful, especially when served warm with crunchy cinnamon sugar. You can almost serve it as desert! (And a favourite in South Africa)

Ingredients

  • 1 cup cooked pumpkin, mashed and well-drained
  • 2 eggs
  • 1 cup flour
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Oil for frying
  • Cinnamon sugar

Method

  1. Ensure that the pumpkin is well-drained. Beat eggs and add to pumpkin and mix.
  2. Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter.
  3. Heat a heavy pan, using medium to high heat to start with. Add a little oil.
  4. Scoop up heaped tablespoons of batter, and drop into pan, but not too close together.
  5. Fry until bubbles form on the top surface. They should now be firm and golden on the underside.
  6. Flip over and fry on other side.
  7. The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back.
  8. Remove from pan and drain on kitchen paper.
  9. Serve warm with plenty of crunchy cinnamon-flavoured sugar.

ENJOY….I PROMISE YOU’LL COME BACK FOR MORE!!

ROAST LAMB (FOR FATHER’S DAY!)

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , , , on June 20, 2010 by Mandy

I remember the day’s when we would have this on a Sunday at my Grandmother’s…we would say a prayer and my Grandfather would dip his finger in the gravy and swipe it under my nose!!  Much to my disgust!!  A wonderful way to express your love….go on….it’s almost Father’s Day!!!!!

INGREDIENTS:-

– 1.8 kg leg of lamb
– 1/4 cup olive oil
– Freshly ground black pepper
– 2 cloves garlic, peeled and thinly sliced (optional)
– 6 unwashed potatoes, peeled and quartered
– 1 kg butternut pumpkin, chopped and seeds removed, or 1 kg kumara (sweet potatoes), peeled and cut into large chunks
– salt
– 1 tablespoon plain flour
– 1 1/2 cups beef stock
– 400 g green beans, topped and tailed, boiled, to serve
– 4 small carrots, peeled and thickly sliced on the diagonal, boiled, to serve

INSTRUCTIONS:-

1 Preheat the oven to 220°C. Place the lamb in a large roasting pan and brush it all over with a little of the oil. Season well with pepper. If you are using the garlic, make 1-cm-deep slits with a small, sharp knife in the leg of lamb, and press a piece of garlic into each slit with your fingers. Roast the lamb in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C.

2 Meanwhile, place the potatoes and pumpkin or kumara on a board and brush with the remaining oil. Season with salt and pepper. Arrange the potatoes around the lamb and roast the lamb and potatoes for 30 minutes. Add the pumpkin or Kumara to the roasting pan and roast for a further 40 minutes (for medium-cooked lamb). Transfer the lamb to a carving plate, cover loosely with foil and set aside to rest. Transfer the vegetables to a large well-greased roasting pan. Increase the oven temperature to 230°C and return them to the oven for 10 minutes to crisp up.

3 For the gravy, skim off all but about 2 tablespoons of the fat from the juices remaining in the roasting pan. Place the pan on the stove over medium heat. Add the flour and cook, stirring with a wooden spoon and scraping the base of the pan to loosen any crisp bits, for 1–2 minutes, or until the flour just starts to brown. Gradually stir in the stock until well combined. Increase the heat to high and bring to the boil. Reduce the heat to medium-high and boil, uncovered, for 5 minutes, or until the gravy thickens.

4 Carve the lamb and serve with the pumpkin or kumara, potatoes, carrots, beans and gravy.

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