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recipes
swedish meat balls
oil temperature required 150˚C
ingredients
G
200g (8oz) minced beef
G
200g (8oz) minced pork
G
25g (1oz) butter
G
25g (1oz) onion - finely chopped
G
50g (2oz) white breadcrumbs
G
1 egg
G
125ml (
1
⁄
pt) milk
4
G
5ml (1 tsp) salt
G
pinch of pepper
method
1 Melt the butter in a pan and fry the onions until soft.
2 Add the remaining ingredients and mix until smooth.
3 Shape the mix into 2.5cm (1 in) balls using floured
hands.
4 Heat the oil and fry for 5 - 6 minutes.
Serves 6
chicken kiev
oil temperature required 170˚C
ingredients
G
50g (2oz) butter
G
2.5ml (
1
⁄
tsp) garlic powder
2
G
5ml (1tsp) chopped parsley
G
2 chicken breasts
G
wooden cocktail sticks
G
1 egg
G
25g (1oz) flour seasoned with salt and pepper
G
25g (1oz) white breadcrumbs
method
1 Mix together the butter, garlic powder and parsley and
roll into 2 log shapes.
2 Skin and bone the chicken breasts and flatten out.
3 Place a roll of the butter mix into each breast and roll
up the breast, fold in the ends so that the butter is
enclosed. Secure with a cocktail stick.
4 Beat the egg and dip the chicken pieces into the egg.
Make sure that the chicken is fully coated with the egg.
5 Coat the chicken with flour and then roll in the
breadcrumbs. Chill for at least 1 hour before frying.
6 Heat the oil and fry the chicken for 15 - 20 minutes.
Ensure that you remove the cocktail sticks before
serving.
basic batter for coating
oil temperature required 190˚C
G
suitable for coating fish, meat, vegetables and fruit.
ingredients
G
125g (5oz) plain flour
G
pinch of salt
G
10ml (2tsp) baking powder
G
170ml (7fl oz) liquid (water, milk, beer or cider)
method
1 Place the flour, salt and baking powder in a bowl.
2 Make a well in the centre and add half the liquid and
mix well. Then add the remaining liquid.
3 If the batter is left to stand, mix again before use.
4 Dip the food in flour seasoned with salt and pepper
before coating with batter.
5 Lower the basket before adding the food to prevent the
batter sticking to the basket.
4
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