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CHICKEN STUFFED WITH INDIAN SPICES (SERVES 4)
2 black chili peppers, with the ribs and seeds removed
1 tsp. cardamom seeds
1/4 cinnamon stick
3 cloves
1 small slice ginger, peeled and chopped
2 boneless chicken breasts, flattened out
Peanut or sesame oil
Salt and black pepper
1. In a dry frying pan, lightly toast the cardamom seeds, cinnamon and cloves until they release
their aroma. Roast the chili peppers directly over an open flame.
2. Preheat the Jet Fryer.
3. In a food processor, blend the toasted spices with the ginger and roasted chili peppers until they
form a paste.
4. Place the mixture on the flattened chicken breasts and roll them up. Brush them with the peanut
or sesame oil and season with salt and pepper.
5. Cook on the frying basket of the Jet Fryer for 35-40 minutes or until they are golden brown on the
outside and completely cooked through.
6. Slice into rounds, as you would a roulade, and serve hot accompanied by basmati
or steamed rice.
Note: to prevent the chicken breasts from opening while cooking, secure using kitchen string and
remove before slicing.
CHERRY TOMATOES ROASTED WITH GARLIC AND ROSEMARY (SERVES 4)
12 cherry tomatoes, cut in half
2 cloves of garlic, finely sliced
24 small stalks of rosemary (around 3-4 leaves on each)
60-80 ml olive oil
Salt and black pepper to taste
1. Preheat the Jet Fryer.
2. Place the tomatoes on the frying basket with the cut side facing up.
3. Place a rosemary stalk and a slice of garlic on each tomato half.
4. Drizzle with the olive oil and season with salt and pepper, and place the frying basket
in the Jet Fryer.
5. Cook for 5-10 minutes until they are slightly soft.
6. Serve hot.
Note: another herb may be used to flavor the tomatoes (e.g. basil, thyme, oregano, etc.).
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