19
3.Cut bananas in half lengthways then in
half crossways. Dip bananas in batter and
gently drop into hot oil. Deep fry until
lightly browned and crisp.
4.Drain on absorbent paper, dust with icing
sugar or alternatively serve hot with ice
cream.
Deep Fried Scones
(Serves 15)
30g butter or margarine
1-1
1
/
2
cups self-raising flour
1
/
2
teaspoon salt
3
/
4
cup milk
Raspberry jam
Oil for deep frying
1.Using electric beater cream butter until
soft. Add flour and salt and mix by hand
until crumbly; gradually add milk.
2.Turn mixture onto a floured board and
knead lightly. Press dough out to a 1cm
thickness; cut out rounds with a scone
cutter.
3.Make a small slit in each scone and fill
with jam. Pinch together to close slit.
4.Heat oil in Wok on setting 15. Fry scones
until golden brown and drain on absorbent
paper. Sprinkle with sugar if desired, and
serve immediately.
Tropical Fruit Flambé
(Serves 4)
60g butter
3 bananas
450g can pineapple pieces
1
/
4
cup brown sugar
1
/
4
teaspoon ground cinnamon
2-3 tablespoons rum
Whipped cream
1.Heat wok to setting 12. Peel bananas, cut
into 2.5cm slices. Place into frypan with
drained pineapple. Sprinkle with sugar and
cinnamon. Cook for 5 minutes.
2.Add heated rum, turning fruit occasionally
until warmed through and tender.
3.Serve hot with cream or ice cream.
Peaches Jubilee
(Serves 6)
800g can sliced peaches
2 teaspoons cornflour
2 tablespoons cold water
1
/
2
cup Kirsch or brandy
1.Heat Wok to setting 15. Strain peach syrup
into Wok and bring to the boil. Blend
cornflour and water together and stir into
peach syrup, cook until thickened.
2.Add peaches and cook for 5 minutes. Pour
in Kirsch, allow to heat for a few seconds.
Serve with ice cream.
Recipes continued
