Catler DF 4010 - Manual (Page 19)

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ENTRÉES AND LIGHT MEALS
ENTRÉES AND LIGHT MEALS
CRUMBED BRIE WITH
STRAWBERRY SAUCE
4 × 125 g Brie cheese
1 egg, beaten
1 tbs milk
1 cup dried breadcrumb
3 litres oil for deep frying
1. Coated cheese in combined beaten egg
and milk, then breadcrumb. Once coated,
repeat coating in egg then breadcrumbs
to give a thick coating. Chill for 30
minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180 °C with lid closed.
3. Deep fry cheese in two batches until
cooked and golden (approx. 2 minutes)
allowing oil to reheat between each
batch. Drain.
Serve as en entrée with Strawberry sauce and
fruits garnish.
STRAWBERRY SAUCE
1 punnet strawberries, washed and hulled
1 tbs sugar
1. Puree strawberries and sugar.
Serve chilled as an accompaniment to Crumbed
Brie.
SALT AND PEPPER CALAMARI
3 litres oil for deep frying
1⁄2 cup corn fl our
1 teaspoon salt
1 teaspoon fi nely groun pepper
500 g calamari rings
1 egg white
2 tbs water
Sweet Thay Chilly Sauce
1. Fill deep fryer with 3 litres of oil. Preheat to
190 °C.
2. Combine fl our, salt, pepper, egg white and
water. Add to calamari in a large plastic
bag. Shake bag to coat calamari evenly
with fl our mixture.
3. Deep fry in two batches for approximately
3–4 minutes allowing oil to reheat between
each batch. Drain.
Serve with Sweet Thay Chilly Sauce and salad as
an entrée or light meal.
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