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Фрагмент инструкции
To prepare batter, sift flour and salt into a bowl. Make a well in the centre. Add egg yolks, beer and oil. Beat until smooth then stand for 30 minutes. Beat egg whites until soft peaks form, fold through batter. 2. Fill deep fryer with oil to maximum level and preheat to 180c with lid closed. Preheat an oven to 150c to keep fish warm when cooked. 3. Coat the fish in batter allowing excess batter to drain off. 4. Deep fry fish in two batches until cooked and golden, approximately 3-4 minutes allowing oil to reheat between each batch. Drain and keep warm. 5. Increase deep fryer temperature to 190c. When heated, deep fry chips in two batches until golden, approximately 12-15 minutes allowing oil to reheat between each batch. Drain. Serving suggestion: Serve fish and chips with lemon wedges and Tartare sauce. When the basket is in the lowered position always use tongs and gently lower the battered food into the oil. If fish fillets have skin on, remove the skin otherwise the fish curls up while frying. TARTARE SAUCE 1. 2 cup mayonnaise 1. 4 cup sour cream 2 tablespoons chopped capers 2 tablespoons chopped gherkin 1 tablespoon chopped parsley salt and pepper to taste 1. Combine mayonnaise, sour cream, capers and gherkin. Season to taste. 2. Serve as an accompaniment to Fish and Chips. 19 MAINS cont’d MAINS cont’d CRUMBED LAMB CUTLETS WITH GREEN TOMATO SALSA Serves 4 12 frenched lamb cutlets plain flour 2 eggs, beaten 2 tablespoons milk 1 cup dried breadcrumbs 3 litres oil for deep frying 1. Coat cutlet in flour, shaking off any excess then coat in combined egg and milk, then breadcrumbs. Repeat coating in egg mixture and breadcrumbs to give a thick coating. Chill for 30 minutes. 2. Fill deep fryer with oil to maximum level. Preheat to 180c with lid closed. 3. Deep fry cutlets in three batches until crisp and golden, approximately 5-6 minutes allowing oil to reheat between each batch. Drain. Serving suggestion: Serve with Green Tomato Salsa. Accompany with mashed potato. GREEN TOMATO SALSA 1 cup parsley sprigs 1. 2 cup mint leaves 1 clove garlic, peeled 1 Spanish onion, quartered 2 green tomatoes, quartered 2 tablespoons olive oil 2 tablespoons lemon juice 1. Place parsley and mint into a food processor and process using pulse button until roughly chopped. 2. Add garlic, onion, tomatoes, olive oil and lemon juice. Process using pulse button until just combined but still chunky in texture. Serve chilled with lamb cutlets. ITALIAN MEATBALLS Serves 4 400g beef mince 1 egg, beaten 1 cup fresh breadcrumbs 2 teaspoons crushed garlic 1. 2 teaspoon dried Italian herbs plain flour 3 litres of oil for deep frying 1. Combine mince, egg, breadcrumbs, garlic and herbs. Form into 16 round meatballs then coat in flour. 2. Fill deep fryer with oil to maximum level. Preheat to 160c with lid closed. 3. Deep fry meatballs in two batches until cooked and golden, approximately 10 minutes allowing oil to reheat between each batch. Drain. Serving suggestion: Serve with your favourite pasta sauce and spaghetti. SOUTHERN STYLE CHICKEN Serves 4 3 litres oil for deep frying 1 cup flour 1. 2 teaspoon salt 1. 2 teaspoon ground black pepper 1 teaspoon paprika 8 chicken pieces (drumsticks, wings) 2 eggs, beaten 2 tablespoons milk 1. Fill deep fryer with oil to maximum level. Preheat to 170c with lid closed. 2. Sift flour, pepper and paprika into a bowl. Coat chicken pieces in combined beaten egg and milk then flour mixture. 3. Deep fry in two batches until cooked and golden, approximately 15 minutes allowing oil to reheat between each batch. Drain. Serving suggestion: Serve with corn and salad. To quicken cooking time, boil the chicken pieces first before crumbing. . 20 21 ACCOMPANIMENTS AND GARNISHES cont’d ACCOMPANIMENTS AND GARNISHES FRENCH FRIES Serves 4 3 litres oil for deep frying 4 potatoes 1. Fill deep fryer with oil to maximum level and preheat to 160c with lid closed. 2. While waiting for oil to heat, peel and cut potatoes into thin straws and soak in water to prevent discolouration. When ready to cook, drain potatoes will and pat dry with paper towel. 3. Deep fry potato straws in two batches for 3-4 minutes and drain. 4. Increase the temperature to 190c and cook the french fries for 3-4 minutes to finish. Allow oil to thoroughly reheat and potato straws to drain thoroughly in between frying. Frying twice will twice will give a crisper result. Use “baking” potatoes for deep frying (ie desiree and pontiac potatoes). New potatoes are not recommended due to their high water content. DEEP FRIED MUSHROOMS Serves 4 3 litres oil for deep frying 24 button mushrooms (approx 200g), stalks trimmed 1 egg, beaten 1 tablespoon milk cup fresh breadcrumbs 1. Fill deep fryer with oil to maximum level and preheat to 150c with lid closed. 2. Coat mushrooms in combined egg and milk then breadcrumbs. 3. Deep fry mushrooms until golden, approximately 5 minutes allowing oil to reheat between each batch. Drain. Serving suggestion: Serve as an accompaniment...