Loading ...
Loading ...
Loading ...
31
Carrot salad
Prep 15 minutes
Makes 4–6 side portions
¼ cup, sultanas
1kg (approx. 6) carrots, peeled, trimmed
1 tablespoon Black Sesame seeds (or poppy seeds)
¼ cup small parsley leaves
Dressing:
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1. Place bowl onto machine base, insert the spindle
and attach the peeler disc. Attach lid. Cut carrots
into 2-3 pieces and feed them through the
medium feed chute to peel them.
2. Remove the peeler disc and clean out the bowl.
Attach the variable slicer which is set to
number 2. Attach lid. Feed the carrots through
the small or medium chute. Place carrots, sesame
seeds and parsley in a large bowl. Set aside.
3. Place orange, lemon juice and olive oil in a small
jug, season with salt and pepper and whisk to
combine. Add sultanas. Pour over salad and mix
to combine.
Potato fries
Prep 10 minutes, Cook 10 minutes,
Cool 2 hours
Makes 4–6 side portions
Vegetable oil, for frying
1kg Sebago potatoes, skin on
Salt, to taste
1. Place bowl onto machine base, insert the spindle
and attach the French Fry Cutter. Attach lid.
2. Place the potatoes through large feed chute of the
food processor fitted with the French fry cutter.
Place in a bowl and rinse under cold water until
the water runs clear. Drain on paper towel and
pat dry.
3. Heat oil in a large saucepan to 140C°.
Cook potato fries for 4-5 minutes or until the skin
starts to blister. Set aside on a wire rack over an
oven tray for 2 hours or as long as possible.
4. Increase temperature of oil to 180C° and cook
fries again for 5–6 minutes or until crisp and
golden.
Loading ...
Loading ...
Loading ...