Breville the Quick Fry BDF200 Instruction Booklet page 24

PAge heAder..... RECIPES
SPRING ROLLS
Serves 8
INGREDIENTS
350g pork mince
200g green prawn meat diced
1 tablespoon soy sauce
½ cup finely diced water chestnuts
2 green shallots, finely sliced
8 spring roll wrappers
3 litres of oil for deepfrying
METHOD
1. Combine all filling ingredients
and mix well.
2. Place ¼ cup of mixture onto each
wrapper and roll; secure last rolled edge
with a drizzle of water.
3. Fill deep fryer with oil and preheat
to 180°C.
4. Place up to 4 spring rolls into basket
and carefully lower into oil. Cook for 4–6
minutes or until golden brown, allowing
oil to reheat between
each batch.
5. Drain on absorbent paper and serve rolls
hot with sweet chilli dipping sauce.
TIP
Uncooked spring rolls and can frozen.
Place onto a flat tray and wrap well in
plastic wrap. Frozen springs rolls can
be cooked from frozen. Add an extra
2–3 minutes to the cook time.
SAMOSAS
Serves 16
INGREDIENTS
1 tablespoon oil
1 small onion, finely chopped
1 large clove garlic, crushed
1 teaspoon curry powder or paste
150g potato, cut into a small
100g carrot, cut into a small
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
3 Litres of oil for deep frying
METHOD
1. To prepare filling, heat oil in a pan. Fry
onion, garlic and curry powder until
onion is soft. Add potato and carrot.
2. Cover and cook on a low heat until
tender, approximately 10 minutes,
stirring occasionally. Add peas.
3. Cool, then divide mixture into
16 portions.
4. Cut out 16 x 12 rounds from pastry.
Top each with potato mixture and brush
edges of pastry with milk. Fold pastries
in half, pressing edges together.
5. Fill deep fryer with oil and preheat to
190°C.
6. Deep fry samosas, 4 at a time until
golden, approximately 4–5 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper.
Serve samosas as a starter to a curry meal or
as snack.
⁄ cm dice
1
2
⁄ cm dice
1
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