Name: Braaied butterflied leg of lamb
Prep time: PTM
Cook time: 1 min
Total time: 1 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: anchovy fillets, chopped (preserved in oil) 6,garlic, finely chopped 4cloves,lemon, zested (finely grated) and juiced 1,extra virgin olive oil 45-60 ml ,rosemary, stalks discarded, finely chopped 1-2 sprigs,salt and pepper ,boneless leg of lamb, butterflied 1,5 kg ,hummus, for serving ,pesto, for serving ,For the Za’atar pitas: ,Za’atar spice, for sprinkling ,pitas, for serving

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Butternut fritters with milk syrup

Serves 6

Difficulty Easy

Prep Time 10 min (excl. cooked butternut)

Cooking Time 15-20 minutes

Ingredients

For the milk syrup:

1½ cups milk
300 g sugar
1 T butter
4 t cornflour
2 T water
salt, to taste

For the butternut fritters:

2 cups cooked and puréed butternut (slightly warm or at room temperature)
210 g cake flour
2 t baking powder
1 t ground cinnamon
½ t salt
2 extra-large free-range eggs
canola oil, for frying

Method

1. To make the milk syrup, place the milk, sugar and butter in a saucepan and bring to a simmer, stirring often, until the sugar has dissolved completely.

2. Dissolve the cornflour in the water, then add to the syrup and season with salt.

3. Stir well and cook for 1 minute until slightly thickened. Remove from the heat and set aside while you make the fritters.

4. To make the fritters, place the butternut, flour, baking powder, cinnamon, salt and eggs in a food processor and process to make a smooth batter (you can also use an electric beater).

5. Heat 4–5 cm oil in a saucepan over a medium-high heat, then drop spoonfuls of batter into the oil (technically, you are looking for about 180°C; alternatively test a small bit of batter to see if it sizzles), working in batches.

6. Turn the fritters when golden and cook a little more, then drain on kitchen paper and transfer to a wide serving plate. Pour over the hot milk syrup and serve warm.

Cook’s note: The fritters shouldn’t remain crisp, they should be soft and drenched in syrup – that’s the idea!

Extracted with permission from Simply Seasonal: recipes inspired by nature, by Ilse van der Merwe, photography by Tasha Seccombe, Published by Penguin Books, an imprint of Penguin Random House South Africa (Pty) Ltd.

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Recipes & Articles by Ilse van der Merwe

Braaied butterflied leg of lamb

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Braaied mutton chops

Slow-roasted lamb shoulder

Ricotta gnudi with pomodoro sauce

One-pot buttery orzo with leeks, baby marrows and Parmesan

Ultimate creamed spinach