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Contents
cRUMBED BRIE WITh STRAWBERRY SAUcE
Serves 4
4 x 125g Brie cheese
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
4 litres oil for deep frying
1.
Coat cheese in combined beaten egg and milk, then
breadcrumbs. Once coated, repeat coating in egg
then breadcrumbs to give a thick coating.
Chill for 30 minutes.
2.
Fill deep fryer with oil to maximum level. Preheat to
180°C with lid closed.
3.
Deep fry cheese in two batches until cooked and
golden, approximately 2 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as an entrée with
Strawberry Sauce and a salad garnish.
Strawberry Sauce
1 punnet strawberries, washed and hulled
1 tablespoon sugar
1.
Puree strawberries and sugar.
Serve chilled as an accompaniment to
Crumbed Brie.
SAlT AND PEPPER cAlAMARI
Serves 4
4 litres oil for deep frying
½ cup corn flour
1 teaspoon salt
1 teaspoon finely ground pepper
500g calamari rings
1 egg white
2 tablespoons water
Sweet Thai Chilli Sauce
1.
Fill deep fryer with 3 litres of oil. Preheat to 190°C.
2.
Combine flour, salt, pepper, egg white and water. Add
to calamari in a large plastic bag. Shake bag to coat
calamari evenly with flour mixture.
3.
Deep fry in two batches for approximately 3-4
minutes allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve with chilli sauce and
salad as an entrée or light meal.
Entrees and Light Meals
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