Sunbeam 4.0L manual Minted pea wontons, Classic Buffalo Wings

Recipes continued

Minted pea wontons

3 medium potatoes, peeled and cut into 2cm dice

1 onion, peeled and finely chopped

2 teaspoon oil

1 teaspoon ground cumin

220g can peas

¼cup mint, chopped 125g wonton wrappers

1.Boil the diced potato until just cooked. Drain.

2.In a saucepan cook onion in oil until soft add cumin and peas and rough mash. Remove from heat.

3.Add potato and mint. Stir to combine.

4.Place about 2tsp of mix onto each wonton wrapper and bring edges together. Seal with a light brush of water.

5.Heat fryer to 190ºC, and deep fry until golden brown, about 3-4 minutes.

6.Serve with minted yoghurt if desired.

Southern fried chicken Makes 4 - 6 servings 750g chicken drumsticks

½cup flour

½teaspoon salt

½teaspoon hot paprika (optional)

1 egg, beaten with 2 tablespoons water

1 cup dried breadcrumbs

1.Mix flour with salt and paprika. Dry drumsticks and coat in seasoned flour.

2.Dip each drumstick into egg mixture separately and coat in breadcrumbs.

3.Heat oil to 170ºC

4.Place 3 - 4 drumsticks into the basket at a time and fry till cooked through and golden, about 15 to 20 minutes.

5.Drain well and keep hot while other pieces are cooking.

Classic Buffalo Wings	Makes 32 wings
16 small chicken wings
¹/³ cup Maggi hot chilli sauce
80g butter, melted
Blue cheese dressing or
Ranch dressing for dipping

1.Cut tips from chicken wings and discard. Cut wings in half at joint.

2.Heat oil in fryer to 190°C.

3.Combine the chilli sauce and butter and whisk through to combine.

4.Deep fry wings in batches until wings are crisp and cooked through. Drain well. Keep wings warm while cooking remaining batches.

5.Place wings in a large bowl and toss through chilli sauce.

6.Serve wings with blue cheese or ranch

dressing.17