Magimix PRO 500 - Manual (Page 28)

26
Vegetables
Onion rings
American
Serves 4
110g self-raising flour
Water, to mix
1 onion, sliced
For the ketchup
4 kg ripe tomatoes
300ml clear, pickling malt vinegar
200g caster sugar
8 cloves
1 tsp ground ginger
1 tsp grated nutmeg
½ tsp white peppercorns
2-3 bay leaves
1 tsp salt
Oil for frying
Preparation: 20min.
Cooking: 2 to 3min. per batch
Mix together the flour and water to make the batter.
Heat the oil. One at a time, dip the onion rings into the
batter and then drop into the hot oil for 2-3 minutes or
until crisp and golden brown.
Drain in the basket and then on kitchen paper.
For the sauce, place all of the ingredients in a saucepan
and bring to the boil over a medium heat.
Let simmer for 2-3 minutes. Using a hand blender,
blend ingredients until smooth.
Serve with the onion rings.
To make the sauce
Chop the tomatoes and place them in a preserving pan
with the rest of the ingredients and leave to infuse for
30 minutes. Bring to the boil, reduce to a simmer and
bubble gently on a low heat for about 30 minutes.
Remove from the heat and allow to cool for a few
minutes. When cool, transfer the mixture to a food
processor and blend until smooth. Tip the mixture
through a sieve, leaving the debris and spices behind.
Adjust the seasoning. Return the purée to the pan and
bring back to the boil, turn down to a simmer, and
reduce to a rich, thick sauce.
If you find the ketchup is too thin once cold, add half a
teaspoon of corn flour mixed to a paste with water and
return to the heat until the desired thickness is reached.