Accompaniments and garnishes
R11

Shoestring fries

3 litres oil for deep frying
4 potatoes
1. Fill deep fryer with oil to maximum level and
preheat to 160°C.
2. While waiting for oil to heat, peel and cut
potatoes into thin straws and soak in water to
prevent discolouration. When ready to cook, drain
potatoes will and pat dry with paper towel.
3. Deep fry potato straws in two batches for 3-4
minutes, drain and place on a tray with
absorbent paper.
4. Increase the temperature to 190°C and cook the
fries for 3-4 minutes to finish.
Allow oil to thoroughly reheat and potato straws
to drain thoroughly in between frying. Frying
twice will twice will give a crisper result.
Tip: Use “baking” potatoes for deep frying
(ie desiree and pontiac potatoes).
New potatoes are not recommended due
to their high water content.
Note

Deep fried mushrooms

3 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
cup fresh breadcrumbs
1. Fill deep fryer with oil and preheat to 150°C.
2. Coat mushrooms in combined egg and milk
then breadcrumbs.
3. Deep fry mushrooms until golden, approximately
5 minutes allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as an accompaniment to
chicken, or as a fingerfood idea served with a dipping
sauce of sour cream and chopped chives.
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Mains
continued

Italian meatballs

400g beef mince
1 egg, beaten
1 cup fresh breadcrumbs
2 teaspoons crushed garlic
1⁄2teaspoon dried Italian herbs
plain flour
3 litres of oil for deep frying
1. Combine mince, egg, breadcrumbs, garlic and herbs.
Form into 16 round meatballs then coat in flour.
2. Fill deep fryer with 3 litres of oil. Preheat to 160°C.
3. Deep fry meatballs in two batches until cooked
and golden, approximately 10 minutes allowing oil
to reheat between each batch. Drain.
Serving suggestion: Serve with your favourite pasta
sauce and spaghetti.

Southern style chicken

3 litres oil for deep frying
1 cup flour
1⁄2teaspoon salt
1⁄2teaspoon ground black pepper
1 teaspoon paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
1. Fill deep fryer with 3 litres of oil. Preheat to 170°C.
2. Sift flour, pepper and paprika into a bowl. Coat
chicken pieces in combined beaten egg and milk
then flour mixture.
3. Deep fry in two batches until cooked and golden,
approximately 15 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve with corn and salad.
To quicken cooking time, boil the chicken pieces
first before crumbing.
Note
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BR6482 BDF300 Booklet.qxp 23/12/04 11:35 AM Page R10