15
Crispy fried chicken parts
•
11/2lb chicken pieces
•
1 recipe Beer Batter
(legs and thighs)
(see page 13)
Rinse the chicken pieces under running water and dry well with
paper towels. Dip into the batter, coating well. With the basket
in the lowered position, place the coated pieces in the oil.
Gently move the pieces around to ensure that they do not stick
to the basket. Lower the lid. Following the general instructions,
fry for 20/25 minutes at 340°F. Makes 4 servings.
Note: Chicken pieces may also be fried using breadcrumb
coating. Place the coated pieces in the frying basket and
fry for 20/25 minutes at 340°F according to the general
instructions.
M a i n D i s h e s
Deep-fried clams, oysters, scallops
or shrimps
•
11/2 - 2 lbs shucked clams, oysters, fresh or frozen
scallops(thawed)
•
1/8 tsp pepper
•
2 beaten eggs
•
2 tsp vegetable oil
•
1/3 cup all-purpose flour
•
3/4 cup fine, dry breadcrumbs
•
1/2 tsp salt
Rinse and drain the clams, oysters, scallops or shrimps. If the
scallops are large, cut them in half. Gently pat dry with paper
towels. Stir the flour, salt and pepper together in a shallow dish.
Roll the seafood in the seasoned flour and dip into the egg
mixture. Allow any excess egg to drip off, then roll in
breadcrumbs. Place on the rack to dry for about 20 minutes
before frying. Place 8/10 pieces at a time in the frying basket.
Following the general instructions, fry until golden 6 - 8 minutes
Sweet and sour chicken balls
•
1 lb chicken breasts
•
1/4 cup cornstarch
(boned and skinned)
•
2 tsp baking powder
Batter:
•
1 tsp salt
•
3/4 cup all-purpose flour
•
1 cup water
Using a wooden spoon, beat the batter ingredients in a medium-
sized pieces and dip the pieces in the batter. Place the frying
basket in the lowered position and gently drop the coated
pieces into the oil. Fry for 4 - 6 minutes at 340°F or until crisp
and golden. Turn the pieces if necessary. Raise the basket and
drain well. Serve hot with Sweet and Sour sauce (see recipe
below).
Sweet and sour sauce
•
1 can (14 oz) pineapple
•
1/4 cup white vinegar
tidbits packet in juice
•
1/2 cup water
•
1/4 cup brown sugar
•
1 tbsp soy sauce
•
2 tbsp cornstarch
•
1 green pepper (diced)
Drain the pineapple juice into a saucepan. Add the sugar,
cornstarch, vinegar, water and soy sauce. Bring to the boil,
stirring constantly. Reduce the heat and simmer for 5 minutes.
Add the pineapple tidbits and green pepper cubes. Simmer for
2 minutes. Serve warm.
Veal parmesan
•
1 lb veal cutlets
•
3/4 tsp dried basil leaves
(1/4 inch thick)
•
1/2 tsp sugar
•
1/4 tsp salt
Sauce:
•
1/8 tsp pepper
•
2 Tbsp vegetable oil
•
1 small onion, thinly sliced Coating:
and separated into rings
•
1 cup seasoned dry
•
1/2 cup chopped green
breadcrumbs
pepper
•
3/4 cup grated Parmesan
•
1 clove garlic, minced
cheese, divided
•
1 can (14 oz) tomato sauce •
1/4 tsp pepper
•
2 tbsp dry white wine
•
2 eggs
For the sauce, heat 2 tbsp of oil in a medium-sized saucepan.
Add the onion, green pepper and garlic. Sauté over a moderate
heat until tender. Stir in the remaining ingredients and heat to
boiling. Reduce the heat and simmer, uncovered, for 30 minutes
or until the sauce thickens. Mix the breadcrumbs, 1/4 cup of
Parmesan cheese and the pepper in a shallow dish. In another
shallow dish, beat the eggs lightly. Dip the veal into the eggs,
then coat in the breadcrumbs. Place on the rack to dry for about
20 minutes before frying. Place 2/3 coated cutlets in the frying
basket and, following the general instructions, fry for 7 - 9
minutes at 340°F. Drain well and arrange in a 13x9 inch
baking dish. Pour the sauce over the veal and sprinkle with the
remaining 1/2 cup of Parmesan cheese. Bake at 340°F for
15/20 minutes or until the cheese melts.
573653 GB 5-12-2000 09:37 Pagina 15
