- Serves: 6
- Cook Time:
- Prep Time: 25 minutes plus 1 hr resting
- Effort: easy
For the chilli jam
- 2-3 red chillies
- 2-3 green chillies
- 10 cloves garlic
- 6 cm piece ginger, peeled and roughly chopped
- 50 ml Thai fish sauce
- 250 ml red wine vinegar
- 1-2 tbsp vegetable oil
- 200 g canned chopped plum tomatoes
- 250 g caster sugar
For the fritters
- 1.75 kg butternut squash, peeled and cut into wedges
- 200 g cornflour
- 200 g plain flour
- 1 egg
- ½ small bunch sage, chopped
- 1 tbsp salt
- ½ tsp black pepper
- vegetable oil, for shallow frying
- 100 g watercress, to serve
1. For the chilli jam: blend the chillies, garlic, ginger, fish sauce and red wine vinegar to a paste in a food processor.
2. Heat the vegetable oil in a saucepan. Add the paste in and fry for a few minutes. Stir in the tomatoes and bring to the boil, skimming off any froth that rises to the surface. Simmer over a low heat for at least 1 hour, or until the jam thickens add the sugar for the last 20 minutes or so. This jam keeps for up to a month covered in the fridge.
3. For the fritters: preheat the oven to 180C/160C fan/gas 4. Put the squash on a baking tray and roast for about 30 minutes, or until softened and browned. Blend in a food processor until smooth.
4. Stir in the cornflour, plain flour, egg, sage, salt and pepper, and set aside to rest for 1 hour.
5. Heat a little vegetable oil in a non-stick frying pan. Scoop a tablespoon of the mixture into the pan to make each fritter and fry until golden brown. You will need to fry the fritters in batches, so put the cooked fritters on a plate lined with kitchen paper and keep them warm in a low oven.
6. Serve the fritters hot with a spoonful of the chilli jam and a little watercress to garnish.
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