ITALIAN MEATBALLS

Serves 4
400g beef mince
1 egg, beaten
1 cup fresh breadcrumbs
2 teaspoons crushed garlic
1⁄2 teaspoon 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 oil to maximum level.
Preheat to 160c with lid closed.
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

Serves 4
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 oil to maximum level.
Preheat to 170c with lid closed.
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.
.
MAINS cont’d
21

CRUMBED LAMB CUTLETS

WITH GREEN TOMATO SALSA

Serves 4
12 frenched lamb cutlets
plain flour
2 eggs, beaten
2 tablespoons milk
1 cup dried breadcrumbs
3 litres oil for deep frying
1. Coat cutlet in flour, shaking off any
excess then coat in combined egg and
milk, then breadcrumbs. Repeat coating
in egg mixture and breadcrumbs to give
a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry cutlets in three batches until
crisp and golden, approximately 5-6
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve with Green Tomato
Salsa. Accompany with mashed potato.

GREEN TOMATO SALSA

1 cup parsley sprigs
1⁄2cup mint leaves
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1. Place parsley and mint into a food
processor and process using pulse
button until roughly chopped.
2. Add garlic, onion, tomatoes, olive oil and
lemon juice. Process using pulse button
until just combined but still chunky in
texture. Serve chilled with lamb cutlets.
MAINS cont’d
20
To quicken cooking time,
boil the chicken pieces first
before crumbing.
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 20