Kenwood DF150 Quick Start Manual page 8

Fried Scallops ______________________
Oil temperature required 150°C
1lb/400g shelled scallops
1oz/25g plain flour
pinch of salt
1 egg
3oz/75g white breadcrumbs
Preheat the oil. Sieve the flour and salt together, beat the
egg. Toss the scallops in the flour and then dip into the egg.
Roll in breadcrumbs until well coated and place several
scallops into the basket. Fry for about 5 minutes then drain on
absorbent paper, while frying the remainder keep each batch
warm and then serve with slices of lemon.
Serves 8 as a starter to a meal or 4 as a main course with
vegetables.
Samosas__________________________
Oil temperature required 190°C
Pastry
8oz/200g self raising flour
pinch of salt
3oz/75g margarine
5tbsp/100ml water (approx)
Filling
4oz/100g cauliflower
1 medium potato
1 eating apple
1oz/25g fat for frying
2tsp/10ml curry powder
2oz/50g frozen peas
2oz/50g sultanas
pinch of salt
Make the filling by chopping the cauliflower, peeling and finely
chopping the potato and apple. Heat the fat in a saucepan
and add the chopped vegetables. With a lid on, gently fry the
vegetables until just softening, about 5-10 minutes. Add the
curry powder, peas, salt and sultanas and 4tbsp/80ml water.
Simmer with the lid on for about 10 minutes, stirring
occasionally, until the vegetables are soft and the water has
evaporated. Cool the mixture.
Make the pastry by rubbing the margarine into the flour and
salt until it resembles breadcrumbs. Add sufficient water to
form a stiff dough. On a lightly floured surface roll out thinly.
Cut out 4in/10cm circles and cut each circle in half.
Preheat the oil. Place some of the mixture on each half circle
and brush the edge of the pastry with a little water. Fold the
pastry over the filling to form a triangular shape, and seal the
pastry edges together.
Place one or two samosas into the basket at a time and fry for
3-4 minutes until the pastry is golden brown. Remove onto
absorbent paper to drain, while frying the remaining samosas.
Makes about 19
New Lane • Havant • Hampshire • PO9 2NH
LIMITED
Continental Apple Fritters _____________
Oil temperature required 190°C
6oz/150g plain flour
1 ⁄ pt/250ml beer
2
3 large cooking apples
caster sugar for sprinkling
Gradually add the beer to the flour, beating to make a smooth
batter.
Preheat the oil. Peel and core the apples and slice into thick
rings.
Dip the apples into the batter and allow the excess batter to
drip off before frying. With the basket already in the oil, gently
drop one apple ring at a time into the fat and fry for 3-5
minutes until crisp and golden, turning once to evenly brown
the rings. Using the basket, turn them on to absorbent paper
to drain and keep warm while frying the remaining rings.
Sprinkle with sugar before serving.
Serve hot
Serves 4
Cinnamon Puffs ____________________
Oil temperature required 170°C
8oz/200g plain flour
2oz/50g sugar
1 level tbsp/20ml baking powder
1tsp/5ml salt
1tsp/5ml cinnamon
1 egg
1 ⁄ pt/125ml milk
4
2oz/50g melted butter or margarine
caster sugar for coating
Preheat the oil. Combine all the dry ingredients together. Beat
the egg and milk together and add the melted butter. Add the
egg mixture to the dry ingredients and beat until smooth. With
the basket already in the oil, gently drop in one small spoonful
of the mixture. Fry for 4-5 minutes until golden brown, using
the basket remove the puffs and drain on absorbent paper.
Continue frying the remainder of the mixture in batches. Coat
the puffs in sugar.
Makes about 30
85761/4