Pork stew with fritters

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 1 HR 10 MIN

Drum Food - - CONTENTS -

STEW

30ml (2T) oil

500g pork goulash 1 onion, chopped

1 green pep­per, chopped 30ml (2T) tomato paste 5ml (1t) sugar

5ml (1t) cumin

1 cin­na­mon stick

1 star anise

750ml (3c) chicken stock

FRITTERS

250ml (1c) cooked and mashed pump­kin 250ml (1c) flour

10ml (2t) bak­ing pow­der 30ml (2T) cas­tor sugar 1egg

60ml (¼c) milk pinch of salt oil for deep fry­ing

1 STEW Heat the oil in a pot over medium heat and brown the pork in batches.

2 Add the rest of the stew in­gre­di­ents and sim­mer for 1 hour or un­til ten­der.

3 FRITTERS Com­bine the cooked pump­kin, flour, bak­ing pow­der, cas­tor sugar, egg, milk and salt and mix to form a smooth bat­ter. 4 Heat the oil in a pot and fry spoon­fuls of the bat­ter un­til golden brown and done.

5 Re­move from the oil with a slot­ted spoon and place on pa­per tow­els to al­low the oil to drain. Con­tinue un­til all the fritters are done.

6 Serve the stew with the pump­kin fritters.

These fritters are also de­li­cious on their own.

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