Some recipes…

ENG

Frying adds variety. Food can be fried naturally, with breadcrumbs or in batter.

Mozzarella sticks

Ingredients
250 g Mozzarella2 eggs100 ml milk

plain flour for coating 500 g fresh breadcrumbs mixed with half teaspoon dired rosemary or basil, salt and pepper

0.2 l

20 to 30 secondes
Preparation
1Beat the egg.

2Cut the mozzarella into sticks. Roll each stick in the flour, then dip in the beaten egg and finally coat them with the breadcrumbs.

3Fry them at 190°C
Idea

Before coating, each stick can be wrapped with Proscuitto ham. Use any type of cheese (camembert, brie, cheddar…).

Tempura

Ingredients 1 egg400 ml iced water

250 g wholemeal flour Vegetables: broccoli, cauliflower, red or green peppers, onions, courgettes, aubergines, any fillets of fish or prawns.

0.5 l

2 to 3 minutes

Preparation

1Beat the egg, stir in the ice water then beat in the wholemeal flour. This batter is quite liquid compared to other batters but that’s what makes it lighter. Dip the vegetables or fish in the batter.

2Fry them in batches at 190°C while the batter is still cold.

Idea

This will work with other types of flour. Dip in the soy sauce flavoured with daikon radish and ginger.

Chinese Spicy Prawns

0.5 l

2 to 3 minutes

Ingredients

500 g cooked extra large prawns or tiger prawns100 g cornflour2 beaten eggs175 g fresh white breadcrumbs mixed with 1 teaspoon Chinese Five Spice Powderwedges of lemon to serve

Preparation

1Coat the prawns in the cornflour. Shake to remove the excess.2Then dip into beaten egg and finally coat in the breadcrumbs.3Fry them in batches at 180°C.

Idea

Instead of prawns use pieces of monkfish fillet.

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