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FRYING TIMES AND TEMPERATURE CHART continued
Fresh or defrosted chicken portions in crumbs* | 2 x 200g pieces |
170°C | |
Frozen chicken portions in crumbs* | 2 x 200g pieces |
170°C | |
Mushrooms | 200g |
190°C |
Weights stated are maximum advised.
*Chicken and beef burgers taint the oil leaving a taste you may not want when frying other foods, if so change the oil.
Pea and Mint Puree - A delicious accompaniment for fish.
Serves 4
85 calories, 3g fat (per serving)
Ingredients
450g frozen peas
20 mint leaves
2 tablespoons of semi skimmed milk
1 knob of unsalted butter Sea salt
Black pepper
Method
1Lay the peas on a tray to defrost for 10 minutes. Whilst peas are defrosting blanche the mint in boiling water for 20 seconds, remove and set a side.
2When the peas are still very cold place into a blender along with the mint and blitz until very smooth. (If needed you can add just splash of water to help). Once blitzed push the puree through a fine sieve.
3Return puree to the blender and add remaining ingredients for a final blitz.
4Heat the butter and milk in a saucepan and add the puree stirring well.
5Once hot remove and season to taste.
Great because:
•This healthy dip is low in fat and full of fibre with more than third of your days fibre needs in one serving.
•It is good for iron which is vital for good energy levels and has almost half of your day’s vitamin C which helps the iron to be absorbed and boosts immunity.
Tips
•This makes a fantastic base on which to serve fish.
•For a delicious cold dip omit method number 4.
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