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Mains cont’d – Breville DFY25 User Manual

Page 11

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ITALIAN MEATBALLS

Serves 4

400g beef mince

1 egg, beaten

1 cup fresh breadcrumbs

2 teaspoons crushed garlic

1

2

teaspoon dried Italian herbs

plain flour

3 litres of oil for deep frying

1. Combine mince, egg, breadcrumbs,

garlic and herbs. Form into 16 round

meatballs then coat in flour.

2. Fill deep fryer with oil to maximum level.

Preheat to 160c with lid closed.

3. Deep fry meatballs in two batches until

cooked and golden, approximately 10

minutes allowing oil to reheat between

each batch. Drain.

Serving suggestion: Serve with your

favourite pasta sauce and spaghetti.

SOUTHERN STYLE CHICKEN

Serves 4

3 litres oil for deep frying

1 cup flour

1

2

teaspoon salt

1

2

teaspoon ground black pepper

1 teaspoon paprika

8 chicken pieces (drumsticks, wings)

2 eggs, beaten

2 tablespoons milk

1. Fill deep fryer with oil to maximum level.

Preheat to 170c with lid closed.

2. Sift flour, pepper and paprika into a

bowl. Coat chicken pieces in combined

beaten egg and milk then flour mixture.

3. Deep fry in two batches until cooked and

golden, approximately 15 minutes

allowing oil to reheat between each

batch. Drain.

Serving suggestion: Serve with corn

and salad.

.

MAINS cont’d

21

CRUMBED LAMB CUTLETS
WITH GREEN TOMATO SALSA

Serves 4

12 frenched lamb cutlets

plain flour

2 eggs, beaten

2 tablespoons milk

1 cup dried breadcrumbs

3 litres oil for deep frying

1. Coat cutlet in flour, shaking off any

excess then coat in combined egg and

milk, then breadcrumbs. Repeat coating

in egg mixture and breadcrumbs to give

a thick coating. Chill for 30 minutes.

2. Fill deep fryer with oil to maximum level.

Preheat to 180c with lid closed.

3. Deep fry cutlets in three batches until

crisp and golden, approximately 5-6

minutes allowing oil to reheat between

each batch. Drain.

Serving suggestion: Serve with Green Tomato

Salsa. Accompany with mashed potato.

GREEN TOMATO SALSA

1 cup parsley sprigs

1

2

cup mint leaves

1 clove garlic, peeled

1 Spanish onion, quartered

2 green tomatoes, quartered

2 tablespoons olive oil

2 tablespoons lemon juice

1. Place parsley and mint into a food

processor and process using pulse

button until roughly chopped.

2. Add garlic, onion, tomatoes, olive oil and

lemon juice. Process using pulse button

until just combined but still chunky in

texture. Serve chilled with lamb cutlets.

MAINS cont’d

20

To quicken cooking time,

boil the chicken pieces first

before crumbing.

BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 20