2 For the fritters, combine
the eggs, pumpkin, ground
cumin, ground coriander,
vegetable spice, garlic,
cake flour, salt and pepper
in a large bowl. Mix until
well combined.
3 Heat the oil in a 20cm
non-stick frying pan placed
over medium heat. Using a
60ml (¼ cup) measuring cup
as a scoop, drop dollops of
the pumpkin mixture into
the hot oil and spread the
mixture into a thin layer.
Shallow-fry until golden
brown, 2 – 3 minutes per
side, then remove from the
pan and place on paper
towel to absorb excess oil.
Repeat until all the mixture
has been used.
4 Serve the fritters warm,
garnished with the fresh red
chillies, if desired, and the
pawpaw relish alongside.
PEACH CHUTNEY
AND MAYONNAISE
CHICKEN WITH
MEALIE SALSA
Serves 4 – 6 EASY 1 hr
40 mins
WHAT YOU NEED
CHICKEN
2 tbsp olive oil
1 garlic clove, peeled
and grated
80g peach chutney
1 tbsp Worcestershire
sauce
70g mayonnaise
4 each chicken thighs and
drumsticks, skin on and
bone intact
SALSA
1 corn cob
1 tbsp olive oil
handful fresh flat-
leaf parsley
1 red chilli, seeded and
finely chopped
3 spring onions, chopped
2 tomatoes, cubed
juice of 2 limes
1 tsp balsamic vinegar
salt and freshly ground
black pepper, to tasteHOW TO DO IT
1 For the chicken, mix the
2 tbsp olive oil, garlic,
chutney, Worcestershire
sauce and mayonnaise
together in a large bowl.
Add the chicken pieces and
toss until coated evenly.
Cover the bowl with cling
film and refrigerate to
marinate, about 20 minutes.
Preheat the oven to 220 ̊C.
2 While the chicken is
marinating, make the salsa.
Boil the corn cob in a pot of
salted water until cooked,
10 – 15 minutes. Drain and
place on paper towel to
absorb excess moisture.
Heat a griddle pan over
high heat until very hot
and grill the corn, turning
continuously, until the
kernels are slightly charred,
about 10 minutes. Remove
from heat and, using a
sharp knife, cut the kernels
off the cob. Transfer the
kernels to a medium bowl
and add the 1 tbsp olive oil,
along with the remaining
ingredients. Mix until well
combined. Refrigerate
until needed.
3 Remove the chicken
pieces from the marinade
and arrange them on aroasting tray. Roast in the
preheated oven, turning
the pieces over halfway
through the roasting time,
until cooked, about 45
minutes.
4 Serve the chicken
immediately, topped with
the salsa.RUMP STEAK WITH
CREAMY POTATO
AND SWEET-POTATO
SALAD
Serves 6 EASY 1 hrWHAT YOU NEED
SALAD
600g potatoes, peeled
and cubed
400g orange sweet
potatoes, peeled and
halved
6 extra-large eggs
120g sour cream
200g mayonnaise
1 tbsp wholegrain mustard
handful each fresh
flat-leaf parsley and
chives, chopped
salt and freshly ground
black pepperSTEAK
3 tbsp olive oil
leaves of 3 fresh rosemary
sprigs, finely chopped
1 tbsp steak and
chops spice
1 garlic clove, peeled
and crushed
2 x 600g rump steaks
30g salted butterHOW TO DO IT
1 For the salad, cook
the potatoes and sweet
potatoes in a large pot of
salted water placed over
medium heat until soft,
about 20 minutes. Drain
and set aside until cooled.
In the same pot, boil the
eggs until hard, about
15 minutes. Drain and run
the eggs under cold water
until cool to the touch.
Peel, chop and set aside
until needed.
2 Combine the sour cream,
mayonnaise, wholegrain
mustard and chopped
herbs in a large bowl. Add
the eggs, potatoes and
sweet potatoes. Mix until
well combined, then season
to taste. Refrigerate until
ready to serve.
3 For the steak, combine
the olive oil, chopped
rosemary, steak-and-chops
spice and garlic. Add the
steaks and toss until evenly
coated. Set aside to rest,
about 15 minutes.
4 Heat a griddle pan over
high heat. Arrange the
rump steaks in the pan and
grill until cooked to your
liking. Remove from heat
and cut the steaks in half.
Divide the salted butter
among the steak halves,
placing a knob on each
and letting it melt. Serve
the steaks warm, with the
potato and sweet-potato
salad alongside.RUMP STEAK WITH
CREAMY POTATO AND
SWEET-POTATO SALADFOODANDHOME.CO.ZA SEPTEMBER 2019 63