These fritters are a great way to use up leftover roast lamb. Serve simply with a crisp green salad and your choice of tzatziki or tomato relish.
A great little recipe for using leftover roast lamb.
Fritters, Lamb, Mint, Pea and Ham Soup
Quantity: 12 fritters
(see below for gluten free option)
freshly ground black pepper,
diced in to 1/2 - 1 cm dice
olive oil for shallow frying
homemade tomato relish or tzatziki,
Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.
Fold through the lamb, peans, mint and spring onion.
Heat a large frying pan over medium heat and add a little olive oil.
Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
Remove from the pan and set aside on absorbent paper to drain. Keep warm.
Repeat with the remaining mixture.
Serve with tomato relish or tzatziki.
For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.
- Try using other left over roast meats - pork, beef, chicken...
- Vegetarian options
- pre-cooked cauliflower florets with spring onion and cheese
- corn, capsicum, spring onion and fresh coriander (great with Sweet Chilli Sauce!)
- silverbeet sauteed with a little onion and garlic (make sure that you squeeze out any excess liquid before adding to the batter.
- If using frozen vegetables, make sure that they are thawed before adding them to the batter.
- A great way to use leftover cooked vegetables.
Because we don’t like too much peel in our marmalade, I had a lot of orange peel left over! Not wanting to waste any of it, this is what we ended up with…
Chocolate Dipped Candied Orange Sticks
These little morsels of orange deliciousness can be made from the unused peel of oranges that you have juiced!
Sugar-Coated Candied Orange Sticks
Candied Orange Sticks
I had a lot of peel left from making orange marmalade, not wanting to waste it, I had a thought that it could be made into candied chocolate orange sticks. When finished, I was told that I hadn't made nearly enough!!
- 4 oranges
- Caster Sugar
- 50 g good quality, 70% cocoa dark chocolate
- Wash the oranges.
- Score the peel of the oranges into quarters with a sharp knife. Put all of the oranges in large basin and cover them with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method, both the outer peel and the inner white pith will come away from the fruit.
- Put the peel into a saucepan and cover with water.
- Bring to the boil and then reduce to a simmer and cook for an hour.
- Drain the peel and gently scrape out the soft pulp from inside the peel.
- Slice the peel into strips .5cm/1/4 inch wide.
- Weigh the peel, and then the same weight of sugar.
- Put the peel and the sugar into a small pan – the peel and sugar need to be quite snug in the pan.
- Add just enough water to cover the peel and then bring to the boil. Immediately reduce the heat to a very gentle simmer and cook until the peel is translucent and has absorbed almost all of the syrup.
- Remove the peel from the pan and spread it on a tray lined with baking paper. (If the peel tends to curl, carefully straighten them, place another sheet of baking paper on top and weight down with another tray overnight.)
- Leave at room temperature for at least 24 hours to dry out.
- Place a little caster sugar into a dish and then, adding a few strips of peel at a time, throughly coat each piece with the caster sugar.
- Alternatively, melt the dark chocolate in the microwave or in a double boiler, and coat half of each orange stick with the chocolate and then lay on a tray lined with a new piece of baking paper. Place in the fridge to set.
- Adapted from a recipe in The Preserving Book, (2010) L Brown, p156
- Try using other citrus, lemons, limes, grapefruit…
Until next time…
Source: Candied Orange Sticks