Recipes continued
Fried Mozzarella sticks
185g Mozzarella cheese
2 tablespoons milk ¼ cup plain flour
1 egg, lightly beaten
1 cup Japanese breadcrumbs
sea salt and freshly ground black pepper 1 ½ cups Italian tomato sauce
1.Cut Mozzarella into 1½ cm thick sticks.
2.Dip the sticks into the milk then flour; shake off excess.
3.Dip sticks into the egg then coat into the flour seasoned with salt and pepper.
4.Place coated sticks onto a tray and place into the freezer for about 25 minutes.
5.Heat oil to 170°C. Deep fry in batches, for about 30 seconds or until the crumbs are golden; drain on absorbent paper.
6.Serve with warmed tomato sauce.
Note: Japanese breadcrumbs are available from Asian grocers or good supermarkets.
Green onion and sesame puffs
1 tablespoon vegetable oil
1 teaspoon fresh grated ginger
1 clove garlic crushed
12 green onions, sliced ½ cup sesame seeds
2 tablespoon oyster sauce
2 sheets ready rolled shortcrust pastry
1 egg yolk, beaten extra sesame seeds
1.Heat oil in a wok, add ginger, garlic, shallots and sesame seeds. Stir fry for 1 minute, add oyster sauce. Remove from heat set aside to cool.
2.Cut 8 cm2 (squares) from pastry sheets
3.Place a tablespoon of onion mixture into each square, glaze edges with egg. Bring the four corners to the centre and pinch edges to seal.
4.Glaze with remaining egg and sprinkle lightly with extra sesame seeds.
5.Heat oil to 180ºC and fry in batches until golden brown, about 4 minutes.
Meat fritters | Makes 12 fritters |
1 cup self raising flour salt and pepper
1 egg
2 tablespoon oil
¼cup water ½ – ¾ cup milk
2 cups cooked, diced leftover meat (beef, pork, lamb, chicken)
1 onion, chopped finely
1.Place the flour, salt and pepper into a small mixing bowl. Add egg, oil and water, mix till smooth.
2.Beat in milk as required to form a loose batter. Add meat and onion.
3.Heat oil to 160ºC. Spoon batter into the hot oil. Cook in batches until golden brown, about 5 minutes.
4.Drain and serve with reheated leftover gravy.
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