Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 34

Recipes continued
Deep Fried Ice Cream
1 litre vanilla ice-cream
250g digestive biscuits
2 eggs
2 tablespoons milk
Caramel sauce, to serve
1.Working quickly, roll ice cream into 6
round balls and place in the freezer on a
metal tray lined with baking paper. Freeze
until very firm, about 2 hours or overnight.
2.Use a food processor to crush biscuits to
fine crumbs. Place in a shallow bowl. Work
quickly and roll balls in the crumbs to
coat. Return to the freezer for 1 hour.
3.Combine milk and eggs in a small bowl.
Again, working quickly, coat each ball in
egg mixture and allow excess to drip off.
Coat again in biscuit crumbs. Return to the
freezer until firm.
4.Heat oil to 190°C. Deep fry in 2 batches
for 10-15 seconds or until golden. Briefly
drain on absorbent paper towel. Serve
immediately drizzled with caramel sauce.
Tip: If you're having trouble rolling the ice
cream into balls, spoon 6 portions onto a
tray and freeze until firm. Then quickly roll
in your hands to make balls and return to the
freezer.
32
Tomato Chutney
Serves: 6
10 (1.5kg) ripe tomatoes, peeled, finely
chopped
1 large onion, finely chopped
¼ cup sultanas
1 ½ cups apple cider vinegar
¼ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon mustard powder
Salt and pepper, to taste
1.Using the Brown function, heat the oil on
150°C. When heated, set timer for 1 hour
and press START. Add all ingredients to
the pan. Allow to cook uncovered, stirring
occasionally until thick and most of the
liquid has evaporated.
2.Season well with salt and pepper. Pour
chutney into hot sterilised glass jars and
seal with preserving or plastic lids.
Note:
• To peel tomatoes: use a sharp knife to
remove the stem and place a small cross
on the base of the tomato. Place in boiling
water for 1 minute or until the skin just
begins to peel away. Immediately remove
from the boiling water and place in a bowl
of ice cold water. You will then be able to
easily pull the skin off with your fingers.
• To sterilise jars: place clean, glass jars
without any chips or cracks in a large
saucepan and cover with cold water. Cover
with lid and bring to boil. Boil for 20
minutes. Carefully remove the jars and
stand upright on a heat-proof board. Allow
to air dry.
Makes: approx 3 cups