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Accompaniments and garnishes
R11
Shoestring fries
4 litres oil for deep frying
4 potatoes
1. Fill deep fryer with oil to maximum level and
preheat to 160°C.
2. While waiting for oil to heat, peel and cut
potatoes into thin straws and soak in water to
prevent discolouration. When ready to cook, drain
potatoes will and pat dry with paper towel.
3. Deep fry potato straws in two batches for 3-4
minutes, drain and place on a tray with
absorbent paper.
4. Increase the temperature to 190°C and cook the
fries for 3-4 minutes to finish.
Allow oil to thoroughly reheat and potato straws
to drain thoroughly in between frying. Frying
twice will twice will give a crisper result.
Tip: Use “baking” potatoes for deep frying
(ie desiree and pontiac potatoes).
New potatoes are not recommended due
to their high water content.
Note
Deep fried mushrooms
4 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
cup fresh breadcrumbs
1. Fill deep fryer with 4 litres of oil and preheat to
150°C.
2. Coat mushrooms in combined egg and milk
then breadcrumbs.
3. Deep fry mushrooms until golden, approximately
5 minutes allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as an accompaniment to
chicken, or as a fingerfood idea served with a dipping
sauce of sour cream and chopped chives.
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BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R11
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