Kambrook KDF560 - Manual (Page 16)

15
Beer Battered Fish
Serves 4
2 cups plain flour
2 x 59g free range eggs
375ml beer
4 x 200g pieces white fish
1. Place 1¾ cups of flour and the eggs
into a bowl and whisk to combine.
Gently stir in the beer until a smooth
consistency is reached. Cover and
place into the fridge to stand for
40 minutes.
2. Preheat oil in the deep fryer to 170°C
for approximately 15 minutes.
3. Lower the deep fryer basket into the
hot oil. Lightly flour each fish fillet with
remaining flour and then dip into the
batter and place straight into the
deep fryer basket, 2 pieces of fish
at a time and fry for approximately
4 minutes or until golden brown.
4. Allow to drain on paper towel and
serve with chips and lemon wedges.
Samosas
Serves 27
20g butter
1 tbsp vegetable oil
2 tsp brown mustard seeds
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp curry powder
1 small brown onion, diced
1 clove garlic, minced
1 potato, peeled, 1cm diced, cooked
½ cup frozen peas, thawed
¼ cup coriander leaves, roughly chopped
3 sheets frozen puff pastry, thawed
1. In a frypan, melt the butter and oil
and add the mustard seeds, turmeric,
cumin, curry powder, onion and
garlic to the pan and sauté until
golden brown.
2. Add the potato, peas and coriander
and gently fold together, breaking the
potato up slightly.
3. Using a 5cm round cookie cutter, cut
the pastry out and add a teaspoon
sized amount of mixture to the centre
of each round. Fold the pastry
together to make a half moon shape
and pinch sides together and set
aside. Repeat until all are folded.
4. Preheat oil in the deep fryer to 180°C
for approximately 15 minutes.
5. Place approximately 8 samosas into
the deep fryer basket and lower into
the hot oil. Deep fry for approximately
3 minutes or until golden brown.
Repeat until all samosas are
deep fried.
6. Raise basket to drain and rest on
draining ledge. Serve immediately
with minted yoghurt.