2 kg (4 1/2 lb) pumpkin, peeled and seeded
4 cups (1 litre) 1 3/4 pint oil eor deep-frying
60 ml (2 fl oz) 4 tbsp red wine vinegar
4 tbsp (60 g) 2 oz sugar
1 handful fresh mint leaves
salt
4 cups (1 litre) 1 3/4 pint oil eor deep-frying
60 ml (2 fl oz) 4 tbsp red wine vinegar
4 tbsp (60 g) 2 oz sugar
1 handful fresh mint leaves
salt
method
1. Cut the pumpkin pulp into 1cm (1/2 in) slices.
2. Heat the oil in a pan to 170°C (350°F), add the pumpkin slices a few at a time and deep-fry for about 5 minutes. Drain on absorbent paper.
3. Boil the vinegar and the sugar in a small pan for a couple of minutes.
4. Arrange the pumpkin slices in a large frying pan, pour the vinegar mixture over and cook until almost evaporated.
5. Sprinkle with the mint and add salt to taste. Mix gently, arrange on a platter and serve.
2. Heat the oil in a pan to 170°C (350°F), add the pumpkin slices a few at a time and deep-fry for about 5 minutes. Drain on absorbent paper.
3. Boil the vinegar and the sugar in a small pan for a couple of minutes.
4. Arrange the pumpkin slices in a large frying pan, pour the vinegar mixture over and cook until almost evaporated.
5. Sprinkle with the mint and add salt to taste. Mix gently, arrange on a platter and serve.
serving amount
serves 6
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