Mmmm...the great all rounder!
by Matilda Scarfe
Lamb with Garlic
40 cloves garlic yes, 40!
10 sprigs rosemary important!
1 leg of lamb, trimmed
500ml good red wine
Salt and freshly ground pepper
Peel the garlic and place with the rosemary under the lamb in a casserole dish.
Pour in the red wine and season.
Place in low oven (around 100C) and cook for six to eight hours. Take the lamb out of the casserole dish and put it onto a warm dish. Reduce the sauce, add more wine if needed, and pour it over lamb.
Serve with mashed potatoes, pampoenkoekies (see below) and steamed green beans.
This lamb is absolutely delicious. You need lots of time, but the end result is meat that just falls off the bone!
Pampoenkoekies (Pumpkin Fritters)
4 cups cooked pumpkin, mashed
2 cups raw pumpkin, just blanched & grated
cup self raising flour
2 tbsp sugar & cinnamon, mixed together
Oil for frying
Extra cinnamon & sugar
Mix the cooked and raw pumpkin together in a large mixing bowl. Sift in the flour and salt and add the cinnamon mixture. Mix until smooth. Add the well beaten egg and mix well. Heat the oil in a pan. Fry the fritters until golden brown on both sides. Drain on paper towels. Sprinkle with extra cinnamon and sugar and serve with lemon slices.
(Jan Ellis Poeding)
2 tbsp butter
1 cup castor sugar
4 tbsp apricot jam
1 tsp bicarb of soda
1 tsp vinegar
2 cups plain flour
Pinch of salt
1 cup cream
cup boiling water
1 tsp vanilla essence
Cream the butter and sugar. Add the eggs, one at a time, beating well all the time. Add the apricot jam. Stir the bicarb into the milk and add the vinegar. Add the sifted flour and salt to the buttersugar mixture, alternating with the milk.
Pour into a greased oven-proof dish and bake at 180C for 45 minutes. Combine the sauce ingredients and bring to the boil. As soon as the pudding comes out of the oven, pour over the sauce.
Serve warm with cream or ice cream.
Garlic is also known as the stinking rose. Garlic cloves are usually peeled and then crushed, chopped or thinly sliced before being added to dishes. They can also be roasted whole in their skins. Store fresh garlic in an open container in a cool, dry, dark place for two to four weeks.