Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 33

Recipes continued
Wedges
1.Cut unpeeled potatoes into thick wedges.
Soak in cold water for 1 hour, changing the
water regularly to remove excess starch.
Drain and pat dry with paper towel.
2.Heat oil to 170°C. Deep fry potatoes in
batches until soft (but not coloured).
3.Heat oil to 190°C. Return the wedges to
the oil in batches and cook until crisp and
golden.
4.Place in a bowl. Sprinkle with salt, pepper
and paprika to taste. Toss to coat.
5.Serve with sour cream and sweet chilli
sauce.
Perfect chips
1.Cut peeled potatoes into 1cm batons. Soak
in cold water for 1 hour, changing the
water regularly to remove excess starch.
Drain and pat dry with paper towel.
2.Heat oil to 170°C. Deep fry potatoes in
batches until soft (but not coloured).
3.Heat oil to 190°C. Return the chips to the
oil in batches and cook until crisp and
golden.
4.Drain on paper towel. Sprinkle with salt to
serve.
Salt and Pepper Squid
6 medium squid hoods, cleaned
¼ cup sea salt flakes
1 tablespoon cracked pepper blend
1 ½ cups tapioca (or arrowroot) flour
2 egg whites, lightly beaten
1.Halve the squid lengthways. Pat dry with
paper towel. Using a sharp knife, score the
inside in a criss-cross pattern. Cut each
half into about 4 pieces.
2.Combine salt, pepper and flour in a shallow
dish. Dip squid into the egg white then in
the flour mixture. Shake off excess.
3.Heat oil to 190°C. Deep fry squid in
batches for about 2 minutes or until crisp.
Serve with lemon wedges.
Serves: 4
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