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PROVENçAL CROUTONS
2 medium baguettes
Olive oil spray
2 tsp. Provençal herbs
1. Preheat the Jet Fryer.
2. Cut the baguettes into slices approximately 1 cm in thickness. Cut each slice into 1-cm cubes.
3. Place the cubes of bread in a bowl and lightly drizzle with the olive oil so that they are evenly
covered. Sprinkle with the Provençal herbs.
4. Place them on the frying basket of the Jet Fryer and brown for 10 minutes or until they
are crunchy.
5. Allow to cool and serve as a garnish with salads or soups.
BEEF SATAY SKEWERS (SERVES 4)
100 ml coconut milk
1 slice fresh ginger
1 bunch lemongrass, the thick part only, finely chopped
1 tsp. ground turmeric
2 tsp. ground coriander seeds
1/2 tsp. cayenne pepper
1 pinch ground cumin
Salt and black pepper
400 g veal escalopes, cut into thick strips
12 bamboo sticks
Peanut or sesame oil
1. Prepare a marinade with the coconut milk, ginger, lemongrass and spices. Add salt and pepper
and then place the veal in the marinade. Cover with plastic wrap and set aside for at least an hour.
2. Preheat the Jet Fryer.
3. Skewer the marinated meat strips with the bamboo sticks, which have previously been dampe-
ned in hot water to prevent burning while cooking. brush them with a little peanut or sesame oil and
lightly season with salt and pepper.
4. Place the skewers on the frying basket of the Jet Fryer, leaving space between each, and cook
for 15-20 minutes. move them around or turn them over if required.
5. Serve hot.
Note: this can also be made with chicken breast and accompanied by soy sauce.
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