Ingredients:

1 ½ cups cooked butternut (roasted and mashed)
[For the butternut: Peel and cut the butternut into pieces and place in a pot with 2 cups of water, a bit of salt and boil until half cooked. Drain and place into a roasting pan, drizzle with olive oil, sprinkle ground cinnamon, course pink salt and black pepper and roast for 30 minutes. Drizzle with honey and continue to roast for another 15 minutes.]
1 egg, lightly beaten
2 Tbsp. self-raising flour
1 packet of West Peak Meats streaky bacon
Pinch of salt and pepper
Oil for cooking
Honey for serving

Method:

Prepare the West Peak Meats streaky bacon by frying it in a pan or in your air fryer, until fully cooked, but not crispy. Cut into pieces and set aside. (Leave a few pieces for garnishing)

In a large bowl, combine the mashed butternut, flour, egg, bacon, salt and pepper. Stir until the mixture is combined.
Coat the bottom of a large pan with vegetable oil and place it over medium heat. Scoop 3 tablespoons of the mixture into the pan, pressing lightly into rounds and spacing them 2cm’s apart.
Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes.  Transfer the fritters to a paper-lined plate. Sprinkle the fritters with pink salt.

To serve, stack the fritters on top of one another and top with bacon and drizzle with honey.

How to prepare your West Peak Meats corned tongue:

Peel the outer layer of skin from the tongue and remove the rough end.
Place the corned tongue in a slow cooker with 500ml boiled water, 1 tsp. of salt, pink & black peppercorns and add a few bay leaves. Slow cook on Low for 8 – 10 hours.

Serve with mustard, mash, roast vegetables and traditional South African Slaphakskeentjies.

Slaphakskeentjies –

Ingredients:

1kg baby/ pickled onions
Salt for cooking
Mix 2 Tbsp. mustard powder, 1tsp. flour, 2.5ml turmeric and 60ml cold water. Mix the flour mix with 1 ½ cups of brown vinegar.
180ml brown sugar and 2.5ml salt
3 eggs

Method:

Clean 1kg baby/ pickled onions. Boil in a large pot with a little bit of salt, until they are soft.

Mix 2 Tbsp. mustard powder, 1tsp. flour, 2.5ml turmeric and 60ml cold water. Mix the flour mix with 1 ½ cups of brown vinegar.

Place 180ml brown sugar and 2.5ml salt in a pot and mix in the vinegar mixture. Heat over medium temperature until the sugar has dissolved.

Mix the 3 eggs in a bowl and add the vinegar mixture very slowly.

Pour the vinegar-egg mixture back into the pot and heat it slowly and continue to stir until it thickens.

Pour the warm sauce over the onions and bottle while still warm. Leave to cool down and place in the fridge.

Ingredients:

Pizza base
50g tomato paste
Dried Oregano
West Peak Meats smoked chicken fillets, sliced
West Peak Meats bacon pieces
1 onion, sliced
A packet of mushrooms, sliced
White cheddar, grated
Feta, crumbled
Avocado

Method:

Spread 25g of tomato paste on the pizza base and sprinkle dried oregano.  Add the mushrooms, onion, chicken fillet slices, feta, cheddar and bacon.

Once baked and ready, add the avocado slices and serve.

For the crispy bacon:

Separate the bacon pieces and place in the air fryer.  Sprinkle with olive oil and air fry for 10 minutes and toss and continue to air fry until crispy.