Recipes continued
Minted pea wontons
3 medium potatoes, peeled and cut into 5mm 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 in batches, until golden brown, about
6.Serve with minted yoghurt if desired.
16
Southern fried chicken | Makes 23 wings |
10 small chicken wings
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 wing into egg mixture separately and coat in breadcrumbs.
3.Heat oil to 170ºC
4.Deep fry wings in batches until wings are crisp and cooked through. Drain well. Keep wings warm while cooking remaining batches.
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 |
|
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.
