Onion Rings
4 servings
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups flat beer, at room temperature
2 large sweet onions
METHOD
1.
In a large bowl, mix the flour, salt and pepper. Whisk in the beer
until the batter is smooth. Let stand at room temperature for 3 hours
or longer.
2.
Peel the onions and cut into 1/4-inch thick slices. Separate into rings.
3.
Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready.
4.
Whisk the batter before using. With metal tongs, dip a few onion
rings at a time into the batter. Lift out, letting the excess batter drip
back into the bowl. Then carefully place the onions in basket and
close the lid. Lower basket into oil. Fry, turning once or twice until
golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Sweet Potato Samosas
Makes 16 samosas
INGREDIENTS
1 1/4 cups self-rising flour
3 tablespoons curry powder
1/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
1 can sweet potatoes, drained
1 tablespoon minced seeded pickled jalapeño pepper
1 teaspoon grated fresh ginger
METHOD
1.
In a large bowl, mix the flour with one tablespoon of the curry
powder. Cut in the shortening with a pastry blender or 2 knives used
scissor fashion until the mixture resembles coarse crumbs. Sprinkle
ice water over the top and mix lightly with a fork just until the pastry
is evenly moistened but not sticky. Gather the dough into a ball. Cover
with plastic wrap and set aside at room temperature.
2.
In a food processor, combine the drained sweet potatoes with the
pickled jalapeño pepper, ginger and remaining 2 tablespoons of curry
powder. Process in pulses until the filling is smooth. You may have to
turn off the processor and scrape down the sides of the container
once or twice. Transfer the filling into a small bowl. You should have
one cup.
3.
On a lightly floured surface, roll out the pastry to noodle thickness
(1/16 inch) with a floured rolling pin. Cut into rounds with a floured
4 inch round cutter. Remove the trimmings from around the circle.
Set the pastry rounds on a baking sheet. Reroll trimmings to make
additional rounds.
4.
Place one level tablespoon of the sweet potato filling in the center of
each pastry round. Lightly moisten the edges of the dough with
water. Fold the pastry over the filling to form a half moon shape.
Pinch lightly to seal. Press with the floured tines of a fork, turn
samosas over and press again. Trim edges neatly with a knife.
5.
Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready. Place samosas in basket and close the lid.
Lower basket into oil. Fry in batches of 3-5 for 2 minutes or until a
light golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
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