Breville BDF450XL brochure Spring rolls, Samosas

Recipes

Spring rolls

Serves 8

INGREDIENTS

4 litres oil for deep frying

350g pork mince

200g green prawn meat diced

1 tablespoon soy sauce

½cup finely diced water chestnuts

4 green shallots, finely sliced

METHOD

1.Combine all the filling ingredients and mix well.

2.Place ¼ cup of mixture onto each wrapper and roll; secure the last rolled edge with a drizzle of water.

3.Place the finished rolls onto a flat tray, the rolls can be frozen and cooked at a later date. These need to be defrosted before cooking.

4.Fill the deep fryer with 4 litres of oil and preheat to 180°C.

5.Place up to 4 spring rolls into the basket and carefully lower them into the oil. Cook for 4–6 minutes or until golden brown, allowing the oil to reheat between each batch.

Samosas

Serves 16

INGREDIENTS

1 tablespoon oil

1 small onion, finely chopped

1 teaspoon crushed garlic

1 teaspoon curry powder or paste

150g potato, finely chopped

100g carrot, finely chopped

1 tablespoon frozen peas

4 sheets ready rolled shortcrust pastry

1 tablespoon milk

4 litres oil for deep frying

METHOD

1.To prepare filling, heat oil in a saucepan. Fry onion, garlic and curry powder until onion is soft. Add potato and carrot.

2.Cover and cook on a low heat until tender, approximately 10 minutes, stirring occasionally. Add peas.

3.Cool, then divide mixture into 16 portions.

4.Cut out 16 x 12 rounds from pastry. Top each with potato mixture and brush edges of pastry with milk. Fold pastries in half, pressing edges together.

5.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

6.Deep fry samosas, 4 at a time until golden, approximately 4–5 minutes allowing oil to reheat between each batch. Drain.

Serve as a starter to a curry meal or as a light meal.

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