(Nagmaalpampoen) Guava and Pumpkin Roast

Nagmaalpampoen

Nagmaalpampoen

Nagmaalpampoen directly translated means communion pumpkin. In the olden days the chuch people had to travel from afar to get together for church. They specifically went “all out” for communion Sunday where they afterwards cooked and ate together. Later on, the Sunday meal still meant one almighty lunch, whether people had to travel or not to get together. I first had this pumpkin dish at a friend’s house (on a Sunday of course) when I was still a student. Years later when I still made my own recipe cards, I found the recipe in an Afrikaans magazine and it became one of my favourite special recipes. That collection of cards now got replaced by ipads and blogs😉 and somehow as we do, I stupidly forgot about this dish and haven’t made it in years. I still have my recipe box and will save it for my daughter.

My recipe cards!

My recipe cards!

I do not know what made me think of it again but a lightbulb moment later, I made it today for Sunday lunch (to which day and meal the recipe now belongs). The original recipe like they did in those days had tinned this, syrup and sugar that, so instead, I used fresh ingredients.

imageUse the following:

Pumpkin (unpeeled) in chunks

Peeled guavas cut in quarters

2 Cinnamon sticks

Sprinkle with olive oil and pumpkin spice. (I used a wonderful blood orange infused olive oil from Willow Creek and If you do not have pumpkin spice, use cinnamon and cloves)

250ml orange juice(I added apple juice with the orange because I had it)

125 ml butter

Bake in the oven until glistening, soft and the sauce is caramelised

If you like it sweeter, add sugar or Xylitol before baking.

Pumpkin and guava bake

Pumpkin and guava bake

I love cooking with fruit and the pumpkin I served it with roast leg of lamb baked with apple which a blogged about here.

Roast lamb with apple

Roast lamb with apple

Random Photo:

Art and sculptures at Delaire Graff Estate Stellenbosch Winelandsimage

Those figures are my idea of tranquility.

Hands

Hands

My absolute favourite and what a joy to see the original unexpectedly!

Tretchikoff at Delaire Graff

Trechikoff

Tretchikoff: Chinese Girl

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Roast lamb and farewell lunches

I prepared a farewell Sunday lunch of sorts today.

“Of sorts” because every lunch and dinner these past weeks had that farewell feeling of meals with meaning and meals with a brick in my throat every time I see me daughter’s face, who is yet again leaving for a year’s working stint overseas.

Excited for her and she is doing exactly what I would have done but still, oh but still…..the mind understands but the heart is not on the same page.

She had a list of favourite things to eat and meals to have when she returned from Chile last year and the same list is repeating itself for the “I am leaving again” list and then some! This time the destination is South Korea and I have absolutely no idea if she will find some of the ingredients there, or all, or nothing but she is leaving armed with a few favourite handwritten recipes to try on her own there in the faraway lands.

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On the menu:

  • Roast lamb in apple and white wine sauce- the recipe is that of Nataniel, a well known foodie and cook in South Africa and he made it on his television program Die Nataniel Tafel. See http://www.dienatanieltafel.co.za
  • Pumpkin fritter with caramel cream sauce- yes we did not hold back on the sugar today….my son eats these for desert he loves it so much
  • Green beans with red pepper, onion and feta
  • Green salad followed by chocolate mousse
  • Music on the go- golden oldies

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Pumpkin Fritters with creamy caramel sauce

1 cup cold cooked pumkin (any variety)

1 cup flour

1 egg

1,5 teaspoon baking powder

25 ml sugar

2 cups vegetable oil-to deepfry the fritters

Mix the ingredients together and fry spoons full in oil over medium heat until cooked through-drain on kitchen paper

Caramel Sauce:

Boil over medium heat until thick

2/3 cups cream

25 ml butter

2 teaspoons vanilla essence

1/3 cup sugar

Pour over the fritters.

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Leg of Lamb with apple and white wine sauce

2kg leg of lamb-season with salt and pepper to taste

250 ml apple juice

180 ml white wine

1 grated apple

1 onion-diced

2 table spoons flour

salt and pepper

fresh thyme

Seal the meat in a pan and therafter lightly fry the onion in the pan juices.

Put the meat in a casserole, pour over the wine and apple juice and add salt and pepper to taste again. Add grated apple and fried onions and a few sprigs of thyme and bake for 3 hours covered on 150 degrees Celsius.

Remove the leg of lamb from the casserole dish and place in an open dish for 30 minutes in the oven. Pour the juice/sauce in a saucepan, thicken with the flour to make a thick sauce.Taste the sauce and season (if necessary) to taste.Serve with the warm carved meat. Thank you for this recipe Nataniel!

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