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ROASTED BELL PEPPER SALAD (SERVES 4)
2 small red bell peppers
2 small yellow bell peppers
2 small green bell peppers
4 tbsp. olive oil
Salt and freshly ground black pepper
1. Preheat the Jet Fryer.
2. wash the bell peppers, remove the ribs and seeds, and cut them in half lengthways.
3. Place them on the frying basket of the Jet Fryer with the inner part facing down.
4. brush with olive oil and cook for 15-20 minutes until blisters start to form on the skin.
5. Take them out, cover them with a kitchen towel and set aside for about 10 minutes.
6. Remove the skin using a knife. Cut them into thin julienne strips and season with
salt and pepper.
7. Serve and drizzle with olive oil.
Note: this is ideal served with bruschetta (SEE RECIPE: BRUSCHETTA)
SHRIMP WITH GARLIC (SERVES 4)
500 g shrimp, with the heads removed
3 cloves garlic, finely chopped
1 tbsp. chili powder
2 tbsp. olive oil
Salt and black pepper
1/2 bunch parsley, finely chopped
2 sliced lemons, to garnish
1. Remove the shrimp shells, leaving the tails attached.
2. Place them in a bowl with the chopped garlic, chili and olive oil, and season with salt and freshly
ground black pepper. leave to marinate for at least an hour.
3. Preheat the Jet Fryer.
4. Place the shrimps on the frying basket and cook for 20 minutes or until lightly brown.
5. Place them on a large plate and scatter with the chopped parsley. Serve garnished
with the lemon.
Note: to serve as an appetizer, skewer each shrimp with a bamboo stick.
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