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Entrees and light meals
R3
Crumbed brie with
strawberry sauce
4 x 125g Brie cheese
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumb
4 litres oil for deep frying
1. Coat cheese in combined beaten egg and milk,
then breadcrumbs. 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, approximately 2 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as an entrée with
Strawberry Sauce and a salad garnish.
STRAWBERRY SAUCE
1 punnet strawberries, washed and hulled
1 tablespoon sugar
1. Puree strawberries and sugar.
Serve chilled as an accompaniment to Crumbed Brie.
Salt and pepper calamari
4 litres oil for deep frying
1
⁄
2
cup corn flour
1 teaspoon salt
1 teaspoon finely ground pepper
500g calamari rings
1 egg white
2 tablespoons water
Sweet Thai Chilli Sauce
1. Fill deep fryer with 4 litres of oil. Preheat
to 190°C.
2. Combine flour, salt, pepper, egg white and water.
Add to calamari in a large plastic bag. Shake bag
to coat calamari evenly with flour mixture.
3. Deep fry in two batches for approximately 3-4
minutes allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve with chilli sauce and salad
as an entrée or light meal.
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BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R3
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