Breville Avance BDF200 Manual page 22

Mains
continued
ITAlIAN MEATBAllS
Serves 4
400g beef mince
1 egg, beaten
1 cup fresh breadcrumbs
2 teaspoons crushed garlic
½ 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 3 litres of oil. Preheat to 160°C.
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.
R10
SOUThERN STYlE chIcKEN
Serves 4
3 litres oil for deep frying
1 cup flour
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
1. Fill deep fryer with 3 litres of oil. Preheat to 170°C.
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.
NOTE
To quicken cooking time, boil the chicken
pieces first before crumbing.