English Translation Attached Below
Halwe beloftes en
onderdrukte teleurstelling: die gevoelens wat onwillekeurig vorentoe storm ter
herinnering aan die pampoenkoekies per die menigte tafels van my voorjare. Soms
oordadig olierig, gereeld liefderik verskroei of aangebrand, meestal sout
versaak, gewoonlik te droog en amper pal nie-soet-genoeg-nie.
Soos die meeste, skynbaar
eenvoudige geregte, sus die oënskynlike eenvoud baie kokke in die ‘gemoedsrus
van afskeep’ of – ewe boos – ‘net-net goed genoeg’ in. Tot die gedempte
ontsteltenis van eet-ervare tafelgenote waarvan die maniere eenvoudig te
verhewe is om konstruktiewe kritiek te lewer en hulle dan eerder selfverloënend
lieg: “Ja Tannie, dit was so lekker! Mag ek nog inskep, asseblief?” Skuldig my
Kroon, o so skuldig . . .
Maar nou? Nou weet ons van
beter. Die dwang van jare se uitlewer aan middelmatigheid en afskeep het ons
gegesel om self die versugtinge van ons hart te vervul.
‘n Caveat lector: Persoonlike ervaring het geleer dat die glorie van ‘eenvoud’
gewoonlik heelwat werk en toewyding verg. Hierdie resep is soos ek van my
pampoenkoekies hou en mag dalk nie almal se koppie tee wees nie. Om nou maar
reguit te wees: hierdie resep is ‘n orgie van geduldige moeite, ietwat
oordadige soetigheid en ‘n geilte van speserye en kluitjierigheid. Wees gerus, die
botterskorsie staan darem moeiteloos sy man teen die oormaat oordaad.
Ons oumas het boerpampoen
gebruik as basis. Ek hou nie van gestoomde boerpampoen nie, dit neig om waterig
te wees. Boonop skil die ding moeilik, veral die grotes. Ek het in my jeug gereeld
gewonder of mens nie die ding op ‘n heining hoekpaal kan maak sit en dit dan
met oupa se Lee Metford ‘dress’ nie.
Helaas.
Resep lewer:
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Hoeveel tyd?:
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12 Koekies
|
± 2 Ure
|
Spesiale toerusting nodig:
1 x Standaard, 12 koppie
kolwyntjie (cup cake) pan
Bestandele:
Vir die
koekies:
|
|
Gestoomde botterskorsie moes
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500g
|
Bruin suiker
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75g
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Volvet margarien
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75g
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Sout
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10ml
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Ekstra groot eier
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1
|
Koekmeel
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140g
|
Bakpoeier
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5ml
|
Fyn kaneel
|
7.5ml
|
Fyn swart peper
|
1.2ml
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Neutmuskaat
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1.2ml
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Volroom melk
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60ml
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Vir die
karamel sous:
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|
Volroom melk
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100ml
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Nestle Caramel Treat
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½ x 360g blik
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Botter of volvet margarien
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15ml
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Metode:
1. Smeer die koppies
van kolwyntjie pan deeglik met volvet margarien of kleefwerende
kossproei.
2. Klop die margarien, bruin
suiker en sout deeglik saam tot romerig. Voeg die eier by en klop deeglik in.
3. Sif die meel, bakpoeier en
speserye een maal saam.
4. Voeg die botterskorsie moes en
melk by die verroomde margarien en suiker. Voeg die gesifte, droë bestandele by
in een lot. Meng goed deur met silikoon mengspaan om ‘n los, nat beslag te vorm
wat nie loperig is nie.
5. Skep lepels vol van hierdie
beslag in elke koppie totdat dit omtrent ⅔ vol is. Maak die bokant van elke
koppie gelyk met ‘n teelpel en skud die panne 2 keer met mening om enige
lugborrels uit die beslag te verwyder.
6. Bak 25 minute by 165°C in ‘n
voorverhitte konveksie oond of 30 minute teen 180°C in ‘n gewone oond.
7. Verwyder uit die oond en laat
afkoel medium warm en hanteerbaar. Verwyder die koekies met ‘n smal lem spatula
(of die steel van ‘n teelepel) na ‘n vooraf verwarmde opskep bak en rangkik dit
eweredig. Giet die warm karamel sous bo-oor en bedien onmiddelik.
Vir die karamel sous:
a. Mikrogolf
verhit die melk tot goed warm, maar nie kokend nie.
b. Skep
die Caramel Treat lepelgewys by en klop goed met ‘n draadklopper tussen lepels.
Verhit weer in die mikrogolf indien die karamel traag is om te smelt.
c. Smelt
die eetlepel botter by die sous in vir ‘n mooi glans.
Kommentaar:
· Probeer
om kommersiële, gevriesde, deels-gaar pampoen stukke te vermy. Vars botterskorsie
sal beslis ‘n beter produk lewer in alle opsigte. Helaas, as die tyd min is . . .
· Die geskilde
botterskorsie stukke verpulp maliker as dit deeglik gaar gestoom is. Mikrogolf gaarmaak
sal ook werk as die tyd minnerig is. Verpulp die louwarm stukke met ‘n
elektriese klitser tot glad en egalig.
· Verdubbel
die beslag resep vir ‘n korslose, 23 cm pampoen tert.
© RS Young 2017
OVEN BAKED PUMPKIN FRITTERS & CARAMEL SAUCE
Empty promises and suppressed
disappointment: mixed emotions involuntarily rushing forward at the memories of
pumpkin fritters served at legions of tables during my youth. Sometimes gut
wrenchingly greasy, often lovingly charred or burned, mostly salt devoid,
regularly too dry and in general, not sweet enough.
As with most seemingly
simple dishes, the apparent simplicity appears to lull many cooks into a state
of ‘jovial neglect’, or – equally evil – the complacency of ‘just good enough’.
All this to the mortified dismay of experienced eaters whose good manners
prevent them from constructively criticizing the hostess. We rather lie through
our teeth with: “Please Ma’am, may I have some more?” Guilty yer Honour, oh so
guilty . . .
But now? Now we know of
better. The compunction of subjection to years of mediocrity and neglect has forced
us to satisfy the unrepentant demands of our heart.
A Caveat lector: Personal experience delivered the insight that the
‘glory of simplicity’ generally requires considerable effort and dedication. This
is my recipe, the way I like pumpkin fritters. It may not be everyone’s cup of
tea. To be blunt: this recipe is a Bohemian orgy of patient labor, somewhat
excessive sweetness and lascivious, spicy stodginess. Rest assured: the
butternut effortlessly holds its own against the onslaught of extravagance
Our grandmothers used
white pumpkin as a basis for this dish. I do not like white pumpkin; it tends
to be watery when steamed. Additionally, it’s a pain to peel the thing, the
large ones in particular. During the innocence of my youth, I often wondered if
one shouldn’t mount this thing on a fence post and put it out of its misery
with grandpa’s Lee Metford. Alas.
Recipe yields:
|
Total time required:
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12 Fritters
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± 2 Hours
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Special Equipment Required:
1 x Standard, 12 place cup
cake pan
Ingredients:
For the
fritters:
|
|
Steamed butternut puree
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500g
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Brown sugar
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75g
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Full fat margarine
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75g
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Salt
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10ml
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Extra large egg
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1
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Cake flour
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140g
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Baking powder
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5ml
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Ground cinnamon
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7.5ml
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Fine black pepper
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1.2ml
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Ground nutmeg
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1.2ml
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Full cream milk
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60ml
|
For the
caramel sauce:
|
|
Full cream milk
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100ml
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Nestle Caramel Treat
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½ x 360g tin
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Butter or full fat margarine
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15ml
|
Method:
1. Thoroughly
grease each cup of the pan with full fat margarine of nonstick food spray.
2. Beat the margarine, brown
sugar and salt together until creamy. Add the egg and beat very well.
3. Sift the flour, baking powder
and spices together once.
4. Add the butternut puree and
milk to the creamed margarine and sugar. Add the sifted, dry ingredients in one
batch. Mix well with a silicone spatula to form a loose, wet batter that is not
runny.
5. Scoop spoons full of batter
into each cup until each is filled approximately two thirds. Level the batter
in each cup on top with a teaspoon. Shake the pan aggressively once or twice to
eliminate any air bubbles from the batter.
6. Bake 25 minutes at 165°C in a
preheated convection oven or 30 minutes at 180°C in a normal, static airflow
oven.
7. Remove from the oven and allow
to cool down to a manageable temperature. Remove the fritters with a narrow
blade spatula (or the handle of a teaspoon) and transfer to a pre-heated
serving dish. Arrange uniformly and pour over the caramel sauce. Serve
immediately.
For the caramel sauce:
a. Heat
the milk in a microwave until hot, but not boiling.
b. Add
the Caramel Treat spoon wise and mix thoroughly with a wire whisk between each
addition. Reheat, if necessary, if the Caramel becomes slow to dissolve into
the sauce.
c. Add
a spoon of butter to impart a beautiful gloss to the sauce.
Comments:
· Preferably
avoid using commercial, frozen, par-cooked pumpkin chunks. The ‘real deal’ will
perform better in this dish. However, if time is limited . . .
· The peeled,
fresh butternut chunks will puree easier if it is thoroughly steamed and soft. Microwave
cooking will also work if time is at a premium. Puree the luke warm chunks with
an electrical beater until smooth and uniform.
· Double
the batter recipe for a crustless, 23cm pumpkin tart.
© RS Young 2017
