Butternut Fritters with Sweet Ginger Glaze

This is absolutely my favourite pumpkin fritters recipe! Thank you to "All for Women Daily" for this lovely recipe! This is the only pumpkin fritters recipe I make.

Ingredients

250 ml water

1 TBS finely grated fresh ginger

1/3 cup white sugar + 1/3 cup brown sugar

20 ml corn flour (Maizena)

1 large butternut, cooked and thoroughly drained

2 eggs, beaten

2/3 cup self-raising flour

3 ml salt

5 ml baking powder

Canola oil for deep frying

Directions

·    Make the glaze by adding the water, ginger and sugar to a small saucepan. Stir until the sugar is dissolved and then bring to a boil.

·         Mix the corn flour into a paste with a little cold water and add to the water. Stir until thickened and set aside to cool.

·    In a large mixing bowl, mash together the butternut and eggs. Sift the dry ingredients over the butternut mash and mix well. Then whisk or stir until well combined and smooth.

·         Heat 2-3 cm of oil in a pan and fry heaped tablespoons of butternut mixture until cooked through and nicely browned. Turn once or twice.

·         Drain on paper towels and transfer to a serving dish. Keep warm until you have fried all of the mixture.

·         Once all the mixture is fried, pour over the cooled ginger glaze and serve. 

Venison Goulash

Serves 3 -4

Olive oil

500 g venison goulash

¼ cup flour

1 onion, finely chopped

2 chopped carrots

1 – 2 cloves garlic, chopped

1 can Italian whole peeled tomatoes

Few fresh thyme sprigs (or pinch dried)

Few fresh oreganum (oregano) sprigs (or pinch dried)

2 bay leaves

½ cup (good) red wine

2 cups oxtail stock (1 cube dissolved in 2 cups water)

Freshly ground black pepper

2 tbs Red Currant Jelly

1 tbs paprika

¼ teaspoon garlic salt

Freshly ground black pepper

METHOD

·         In a large pot, add a good splash of olive oil

·         In a mixing bowl, toss the venison with the flour and paprika, garlic salt and freshly ground black pepper

·         Heat the oil in the pot and add the meat and sauté for 2 – 3 minutes, stirring often

·         Add the onions and garlic and fry for about 2 minutes until the onion looks soft

·         Add the carrots and season with pepper; sauté for 2 minutes

·         Add the tomatoes; red wine; stock and fresh herbs and bay leaves and red currant jelly to the pot and stir well

·         Bring the liquid up to a boil, cover and reduce heat  to a simmer

·         Let simmer for half an hour to 45 minutes, or until the meat is very tender

·         Check regularly that there is enough liquid; add some more stock or wine, and stir occasionally

·         Serve with rice or crusty bread and a garden salad