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Recipes for your Deep Fryer continued
Fried Cheese Scones
Filling
1 egg
100g grated gryere or cheddar cheese
2 leeks, finely sliced
¼ cup cream
salt and pepper
Dough
30g butter (diced)
1 ½ cups self-raising flour
½ tsp salt
¾ cup milk
1. For filling. Saute leeks in 1tbsp of butter
until soft. Remove from the heat and mix
through cheese, egg, and cream. Season
and set aside to cool.
2. For Dough. Place butter, flour and salt
in a bowl and rub the mixture between
fingertips until it resembles fine
breadcrumbs. Add milk and bring dough
together.
3. Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.
4.Take about 2 tbsp of the dough at a time
and work into a flat circle. Place 1tsp of
the filling in the centre and work edges
together, pinching to seal. Be careful to
keep the thickness of the dough as even as
possible.
5.Heat oil to settings 8-10, frying about 8 at
a time until puffy and golden.
6.Drain and serve hot.
Shallot and sesame puffs
2 sheets ready rolled shortcrust pastry
1 tbsp vegetable oil
1 tsp fresh grated ginger
1 clove garlic crushed
12 green shallots, sliced
½ cup sesame seeds
2 tbsp oyster sauce
1 egg yolk, beaten
extra sesame seeds
1. Heat oil in a wok, add ginger, garlic,
shallots and sesame seeds. Stir fry for 1
minute, add oyster sauce. Remove from
heat set aside to cool.
2. Cut 8 cm2 (squares) from pastry sheets
3. Place a tbsp of shallot mixture into each
square, glaze edges with egg. Bring the
four corners to the centre and pinch edges
to seal.
4. Glaze with remaining egg and sprinkle
lightly with extra sesame seeds.
5. Heat oil to settings 8-10 and fry till
golden brown, about 4 minutes.
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