Recipes for your Deep Fryer continued
Fried Cheese Scones
Filling
1 egg
100g grated gruyere cheese
2 leeks, finely sliced ¼ cup thickened cream
Salt and freshly ground black pepper
Dough
30g butter (diced)
1½ cups
¾ cup milk
1.Saute leeks in 1tbsp of butter until soft. Remove from the heat and mix through cheese, egg, and cream. Season and set aside to cool.
2.Place butter, flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs. Add milk and bring dough together.
3.Turn dough out onto a floured bench and knead lightly for
4.Take about 2 tbsp of the dough at a time and work into a flat circle. Place 1tsp of the filling in the centre and work edges together, pinching to seal. Be careful to keep the thickness of the dough as even as possible.
5.Heat oil to settings
6.Drain and serve hot.
Shallot and sesame puffs
2 sheets ready rolled shortcrust pastry
1 tablespoon vegetable oil
1 teaspoon fresh grated ginger
1 clove garlic, crushed
12 green shallots, sliced ½ cup sesame seeds
2 tablespoon oyster sauce
1 egg yolk, beaten
1.Heat oil in a wok, add ginger, garlic, shallots and sesame seeds. Stir fry for 1 minute, add oyster sauce. Remove from heat set aside to cool.
2.Cut 8 cm2 (squares) from pastry sheets
3.Place a tbsp of shallot mixture into each square, glaze edges with egg. Bring the four corners to the centre and pinch edges to seal.
4.Glaze with remaining egg and sprinkle lightly with extra sesame seeds.
5.Heat oil to settings
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