Kambrook KFP600 manual Apple Coleslaw, Sweet Potato Fries

Apple Coleslaw

Makes 6 serves

500g red apples, cored, peeled, halved

400g white cabbage

½medium red onion, peeled

4 sticks celery, washed ¼ cup greek yoghurt 2 tsp lemon juice

1 tsp paprika

1.Using the grating disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the apples down the feed chute, with the pusher until all apples have been thinly sliced.

2.Using the slicing disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the cabbage, onion and celery down the feed chute, with the pusher until all have been thinly sliced.

3.In a bowl, combine the yoghurt, lemon and paprika and toss through the coleslaw.

4.Serve with grilled chicken.

Sweet Potato Fries

Makes 500g

3 litres vegetable oil, for deep frying

500g sweet potato, cut into 6cm x 1cm batons

¼ cup plain flour

1 tsp sweet paprika

1 tbsp sesame seeds

2 tsp flaked salt

1.Fill with oil and preheat a 3 litre deep fryer to 190°C.

2.Using the chipping disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the sweet potato down the feed chute, with the pusher until all sweet potato has been processed.

3.In a bowl, toss together the sweet potato batons, flour, paprika and sesame seeds until completely coated.

4.Shake away the excess flour and place into the deep frying basket. Cook for 6 minutes or until golden brown. Raise the deep frying basket and allow to drain for 2 minutes.

5.Place the chips into a large bowl and toss with salt and serve immediately.

NOTE: To make potato chips, follow the same instructions, however cook for 8 minutes or until golden brown.

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