Recipes continued
Potato dumplings | Makes approx. |
60g butter 1¼ cups water 1 teaspoon salt
1 cup plain flour, sifted
3 eggs
4 medium potatoes, peeled, cooked and mashed.
1.Place butter salt and water into a saucepan and bring to the boil.
2.Add the sifted flour all at once and stir vigorously with a wooden spoon over a low to medium heat, until the dough forms and pulls away from the edges of the pan. Remove from heat and set aside to cool for 5 minutes.
3.Add eggs one at a time to the dough, beating well between additions. The dough should look smooth and shiny.
4.Add mash to dough and beat mixture until smooth.
5.Heat fryer to 170ºC.
6.Using two spoons scoop heaped balls of mixture into the fryer basket. Deep fry about 3 at a time for
Fried cheese scones
Filling
2 leeks, finely sliced
20g butter
100g grated gryere or cheddar cheese
1 egg
¼cup cream salt and pepper
Dough
30g butter, diced
1½ cups
½teaspoon s alt ¾ cup milk
1.For filling. Saute leeks in 1tbsp of butter until soft. Remove from the heat and mix through cheese, egg, and cream. Season and set aside to cool.
2.For Dough. Place butter, flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs. Add milk and bring dough together.
3.Turn dough out onto a floured bench and knead lightly for
4.Take about 2 tablespoons of the dough at a time and work into a flat circle. Place 1 teaspoon of the filling in the centre and work edges together, pinching to seal. Be careful to keep the thickness of the dough as even as possible.
5.Heat oil to 160ºC, frying about 3 at a time until puffy and golden.
6.Drain and serve hot.
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