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La Friteuse

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August 2018
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La Friteuse Mode d’emploi Livre de recettes 1 SAFETY INSTRUCTIONS • Make sure that the voltage of your power supply matches that shown on the identification plate of your appliance. • Always connect your appliance to an earthed socket. • Never leave your deep fryer switched on unattended. • This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. • Never leave the power cord dangling over the edge of the worktop. Never let it come into contact with a hot or wet surface. • Always unplug the appliance after using it and before it is cleaned. Never tug on the power cord to unplug it. • Never use the appliance after it has fallen or been dropped. Take it to a Magimix approved service agent to be checked. • The appliance is not intended to be operated by means of an external timer or a separate remote control system. • If the power cord has been damaged or your appliance has broken down, it must be replaced by the manufacturer, a service agent or a similarly qualified person, in order to avoid all possible danger. • never exceed the oil maximum quantity. • Always use your deep fryer on a stable, level worktop, away from splashing water. • Before filling it with oil, make sure there is no water left at the bottom of the frying bowl, as this may cause the oil to splash and foam over without warning. • Never mix different types of fat. If possible, use vegetable oil. • Never switch your deep fryer on if the bowl is empty or if the oil is below the minimum level. • Remove any excess ice from frozen foods before frying. • Before moving/storing/maintaining your appliance, make sure you have unplugged it and wait until the oil is completely cold. • When you have finished using your appliance, always remember to unplug it. • If you hear noises in the deep fryer after it has been used, change the oil. • In the case of models with a metal lid, never fry food with the lid on. • Never put the lid on when the oil is cooling down. This can prove dangerous, as condensation may drip into the oil, causing it to splash or overflow. • Never immerse the control unit, heating element or power cord in water. Instead, clean them with a damp cloth. • Make sure that both thermostats are properly fixed to the heating element. • Never use your appliance outside. • This appliance is intended solely for domestic use. The following usages are not covered by the warranty: in kitchen areas reserved for personnel in shops, offices and other workplace environments, on farms, by the patrons of hotels, motels and other commercial environments of a residential nature, and in bed and breakfast-type environments. Surfaces are likely to become hot during use. 2 Instructions for use Safety instructions.............................................2 Description.......................................................4 Use..................................................................5 Filter lid............................................................6 Safety cut-out....................................................6 Aftercare..........................................................7 Cleaning..........................................................7 Cooking times...................................................8 Tips..................................................................9 Troubleshooting...............................................10 Recipes Appetisers......................................................11 Starters...........................................................13 Vegetables......................................................19 Seafood.........................................................27 Meat..............................................................31 Desserts..........................................................35 Recipe index...................................................39 To avoid all risks of accident, please take the following precautions: • Never leave any water at the bottom of the frying bowl. • Remove all excess ice from frozen foods. • Before frying, drain all food thoroughly and pat dry with a cloth or kitchen paper. • Between each batch, drain the filter lid and wipe it dry in order to remove any condensation. Never put the lid back on the fryer while cooling. READ THE SAFETY INSTRUCTIONS THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE. Contents OIL AND WATER DO NOT MIX! DESCRIPTION Filter lid* OR Storage lid* Control unit Basket Basket resting hook Heating element Bowl Housing Indicator light Thermostat Timer Carry handles Cord storage compartment *According to model 4 USE Wash all the parts and dry them carefully. Unwind the power cord and plug it in. Check that the control unit is properly fixed. Pour in the oil. Never exceed the MAX level. Turn the thermostat to the required cooking temperature (see Cooking Hints, page 8). TIPS Never mix different types of cooking fat. We recommend you use vegetable oil. For models with a filter lid, you can use your deep fryer with the lid off to obtain crispier french fries - just like a professional chef. Turn the timer. Both indicator lights will come on. Place the food in the basket. When the orange indicator light goes out, slowly lower the basket into the oil. For quantities and cooking times, see page 8. Place the filter lid on the fryer*. At the end of the cooking time, the timer will ring and the indicator light will go out. For safety reasons, your deep fryer will only work if the control unit is correctly positioned. It is vital to dry all parts of the fryer carefully before use. To prevent the element from overheating, make sure that the oil reaches the minimum level so that it covers the heating element. As frozen french fries have a higher water content than fresh ones, we recommend you fry them in smaller batches. Between batches, carefully drain and wipe the filter lid to remove any condensation. Never put the lid back on the fryer after cooking the final batch, when it is in the coolingdown phase. *According to model 5 USE Remove the lid* and attach the basket to the resting hook. Allow the basket to drain. Remove the food from the basket. Turn the thermostat back to 0° C. Never move your deep fryer while the fat or oil is still hot Filter lid To access the filters, take out the removable holder. Remove both the black charcoal filter and the metallic permanent anti-fat filter. Ensure the black charcoal filter is replaced after every 10 uses. Put the holder back in place. Where to purchase your filters: either from your retailer or by returning the order form enclosed with your appliance. You can also buy cut-to-fit filter sheets from electrical retailers. SAFETY CUT-OUT The safety cut-out avoids any abnormal rise in temperature. If it is triggered, the deep fryer will automatically switch itself off. Wait for the heating element to cool down. Then reset the fuse by pressing Reset. *According to model 6 Aftercare Before carrying out aftercare / storage, unplug your deep fryer and leave it to cool down for at least an hour. Always filter the oil after using it to remove any carbonized particles. 180°C The arrow on the corner of the bowl indicates which way to pour the oil out. Filter the oil using a metal sieve or special filter paper. Impurities sink to the cool zone under the heating element. Carefully pour away the oil once it has cooled. We recommend that you change the oil after 8 to 10 uses. Never mix new cooking fat or oil with used oil. If you do not often use your deep fryer, store the oil in a sealed container. The oil level will go down each time you use your deep fryer. Replace the oil when it turns dark, becomes dirty, starts to foam abnormally or if you hear noises after using the deep fryer. Cleaning Prior to aftercare / storage, unplug your deep fryer and wait for it to cool down for at least an hour. Wipe the housing with a soft cloth. Wipe the control unit and heating element with a soft cloth. The bowl, basket and lid can be washed in water with washingup liquid and are all dishwasher-safe. Storage: the basket handle folds away to save space. Ensure you take out the removable filter before putting the lid in the dishwasher. The control unit and heating element must never be immersed in water or rinsed under the tap. 7 Cooking times Cooking Times Temperatures Crumbed fish fillets 3-4 min. 170° C Pike, Sole 3-5 min. 180° C Trout, Cod 3-5 min. 180° C Potato croquettes 3-4 min. 180° C Cheese croquettes 2-4 min. 180° C Prawn croquettes 3-4 min. 180° C Fish croquettes 3-4 min. 180° C Egg croquettes 2-3 min. 180° C French fries, blanching 6-9 min. 180° C French fries, frying 2-3 min. 180° C Crisps and waffles 3-4 min. 180° C DOUGHNUTS & PASTRIES 3-5 min. 180° C Minimum Quantity Maximum Quantity PRO 350 2.4 l 3l PRO 500 3.4 l 4l Maximum recommended capacities Maximum safe capacities PRO 350 900 g 1.1 kg PRO 500 1.3 kg 1.5 kg FISH BREADCRUMBED FOOD POTATOES CAPACITIES OIL POTATOES As frozen french fries have a higher water content, we recommend frying them in smaller batches. 8 TIPS Oil • Use a special cooking oil which can withstand high temperatures without deteriorating. • Never mix different types of oil. We recommend you use a vegetable oil. • To make the oil or fat last longer, do not season or flavour the food during the cooking process, or while the basket is above the bowl. • Always filter the oil after using your deep fryer to remove any carbonised particles. • After you have used your deep fryer 8 or 10 times, change the oil. • If you do not use you deep fryer often, transfer the oil to a sealed container. When transferring the oil, make sure you never mix fresh and used fats. Cooking Hints • For a really crispy result, dry all foods thoroughly prior to frying. • In the case of frozen products, remove any excess ice and wait for the oil to reach the right temperature before frying them. Fry them in smaller batches than you would fresh french fries. As they cook, they will release water, causing the oil to boil more fiercely and will increase the risk of splashing. • To fry meat, fish, poultry, doughnuts, etc… we recommend that you lower the empty basket into the deep fryer before adding the food. This way, you will avoid them sticking to the basket. • Before serving, fasten the basket to the hook and wait for it to drain a little above the oil. Drain the food after frying on kitchen paper. French fries • For the best results, choose Maris Piper potatoes for your french fries. To prevent them from sticking to each other, immerse them in hot water and wait until the water becomes clear, to remove as much starch as possible. Dry them thoroughly using a tea towel. The french fries must be dry before being fried. • French fries and other foods will colour more evenly if you shake the basket carefully from time to time while they are cooking. 9 TROUBLESHOOTING Problems Solutions Your deep fryer is not working. • Plug in the appliance and check the connections. • Turn the thermostat to the desired temperature and check that the temperature indicator light comes on. • Make sure that the control unit is properly fixed. Strong smell / Unpleasant odours. • Replace the lid filter.* • Change the oil or fat. • Do not mix fats and oils of different qualities. The oil or fat is smoking. • Change the oil or fat. • Consult the table of cooking temperatures on p.8. • Lower the thermostat. • Never mix oils or fats of different qualities. Steam is escaping around the sides of the filter lid. • Check that the filter lid* is correctly positioned • Change the filter.* The oil keeps overflowing. • Dry all foods thoroughly beforehand. • Replace the oil or fat. • Empty and clean the bowl. Fill the tank with a single type of oil or fat. • Respect the maximum quantities. • Lower the basket more slowly. Food is not browning. • Respect the maximum quantities. • Set the temperature selector to the correct cooking temperature. • Faulty thermostat, consult a Magimix approved service agent. The french fries, straw potatoes and crisps are sticking to each other. • Wash the potatoes and dry them thoroughly beforehand. The oil is not heating up. • Reset the safety cutout or consult our Customer service or a Magimix approved service agent: the fuse needs changing. If you cannot identify the cause of the problem, consult your retailer or contact our customer service to find out the address of your nearest Magimix approved service agent. If the appliance is faulty, consult a Magimix approved after-sales service. * Solely for models equipped with a filter lid. 10 Appetisers Prawn acras Serves 4 150g peeled prawns 200g cod fillets 200g potatoes 1 egg 50g flour Salt, black pepper, Cayenne pepper 2 tbsp chopped mint or parsley Oil for frying Preparation: 20min. Cooking: 20min. + 3 to 4min. per batch Boil the potatoes until soft, remove the skins and mash with a fork. Process the prawns and fish fillets in a blender. Add the salt, pepper, Cayenne pepper, herbs and egg, and blend for a further 30 seconds. Transfer to a large bowl. Add the mashed potato and mix using a fork. Transfer to the refrigerator. Heat the Deep Fryer to 170°C. Make the acras by shaping the mixture into small balls the size of a tablespoon. Coat each ball in flour and fry in small batches for 3 to 4 minutes until they are a deep golden brown. Keep warm while frying the remaining batch(es). Serve piping hot. Spring rolls Serves 4 12 spring roll or wonton skins each 5-inch square Oil for deep frying Pork and Vegetable Filling 125g lean pork mince 30g bean sprouts ¼ small cabbage, chopped 2 spring onions, chopped 1 tbsp corn flour 1 tbsp soy sauce 1 tsp sesame oil 12 Appetisers Preparation: 15min. Cooking: 5min. To make the filling, place pork, bean sprouts, cabbage, spring onions, corn flour, soy sauce and sesame oil in a bowl and mix to combine. Place a tablespoon of filling in the centre of each skin then fold in the sides and roll up tightly. Heat the Deep Fryer to 180°C. Fry the rolls in small batches for 10 minutes until golden brown. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot. Starters A l’heure de l’apéritif 13 Green tomato fritters Serves 4 Preparation: 20min. 4 green tomatoes Resting time: 1 hr 200g + 3 tbsp sieved plain flour Cooking: 4 to 5min. per batch 1 level tsp baking powder Prepare the batter: combine the flour, baking powder, salt and cayenne pepper in a large bowl. Add the oil and gradually mix in 250ml of tepid water. Whisk until the batter is smooth and leave to stand for an hour at room temperature. 1 pinch of salt 1 pinch of Cayenne pepper 3 tbsp olive oil Oil for frying Sauce 50ml single cream 200g well-drained fromage frais 1 tsp paprika 1 pinch of grated nutmeg 2 pinches of Cayenne pepper Salt and pepper Meanwhile, prepare the sauce. Whisk the fromage frais and cream together. Season with nutmeg, paprika, cayenne, salt and pepper and transfer to the refrigerator. Wash the tomatoes and remove the stalks. Pat dry and cut into slices approx 4mm thick. Using a fork, coat both sides of each tomato slice with flour and then with batter. Sprinkle 3 tablespoons of flour onto a plate. Heat the Deep Fryer to 175°C. Fry in small batches for 4 to 5 minutes, to prevent them from sticking to each other, turn them over halfway through, so that both sides are evenly coloured. Remove from the oil when cooked and drain using kitchen paper. Keep warm while frying the remaining batch(es). Serve hot with the chilled sauce, accompanied by grilled bacon and thin slices of fennel. 14 Starters Light mushroom fritters Serves 4 Preparation: 20min. 350g small, fresh button mushrooms Resting time: approx. 1 hr 60g corn flour 60g plain flour 1 tsp thyme 1 pinch of paprika 1 pinch of salt ½ tsp dried yeast 85ml light beer 1 tbsp toasted sesame seed oil 1 egg white Oil for frying Cooking: 3 to 4min. per batch Sprinkle the yeast into 85ml of hand-hot water and stir until it has completely dissolved. Leave for 10 minutes until the mixture has formed a frothy head. Sieve together the corn flour, flour, thyme, paprika and salt. Hollow out the centre of the mixture and pour in the yeast. Stir vigorously to prevent the formation of lumps. Add the beer and sesame oil and beat until the batter is smooth. Depending on the thickness of the mixture, you may need to add a little more liquid. Leave to rest at room temperature for 30 to 60 minutes. Just before using the batter, fold in the beaten egg white. Briefly wash the mushrooms, remove their stalks and gently pat them dry. Heat the Deep Fryer to 170°C. Coat the mushrooms in batter and fry them small batches for 3 to 4 minutes until golden brown. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot. Starters 15 Mixed Vegetable Tempura Serves 4 Preparation: 30-40min. ½ head broccoli, broken into florets ½ small head cauliflower, broken into florets 1 onion, sliced in rings 1 or 2 courgette(s), sliced 1 or 2 carrot(s), sliced Oil for frying For the Batter 250g self-raising flour 2 tsp ground or crushed coriander seeds Pinch of Cayenne pepper ¼ tsp ground cumin ¾ tsp sea salt Sparkling water, as needed 2 free-range eggs Cooking: 3 to 4min. per batch First make the batter. Place the eggs, flour and all the spices into a bowl and whisk until thoroughly combined. Whilst whisking, gradually add sparkling water until an ideal batter consistency is formed. Blanch the broccoli and cauliflower and drain well. Dip the vegetables into the batter and roll them around until evenly coated. Heat the oil to 180°C. When the oil is hot, deep-fry a few at a time. They should float to the top and turn golden brown within 3-4 minutes. Drain in the basket and then on kitchen paper. To keep the vegetables warm, place them in the oven on a low heat while frying the remaining batches. Serve hot. Cheese cigars Serves 4 Preparation: 20min. 6 sheets filo pastry Cooking: 3 to 4min. per batch 200g fresh goat’s cheese Combine the cheese, beaten egg, herbs, salt and pepper and mash together. 2 tbsp chopped mint 2 tbsp chopped chives 2 tbsp flat leafed parsley 1 egg + 1 egg yolk Salt and pepper Oil for frying Lay the sheets of pastry flat and cut in half. Place a tablespoon of the cheese mixture along the length of each sheet, then fold over the ends and roll up into a cigar shape. Seal with the beaten egg yolk, using a pastry brush. Heat the Deep Fryer to 180°C. Fry the cigars in small batches until golden brown for 3 to 4 minutes. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot, preferably on a salad of grated carrot and celeriac. 16 Starters Deep-fried prawn canapés Serves 4 Preparation: 15min. 175g prawns, cooked and peeled Cooking: 5 to 6min. per batch 1 egg Peel the garlic cloves and the onion. Place them in a food processor along with the prawns and process until you have obtained a smooth paste. Transfer the mixture to a bowl and add the egg, fish sauce and the corn flour and mix together. 1 small onion 2 cloves garlic 20g fresh ginger 1 tbsp Vietnamese fish sauce (or Thai nam pla) 1 tsp corn flour 1 stick French bread 1 tbsp sesame seeds Pepper 1 lettuce heart Oil for frying Sauce 2 tbsp fish sauce 2 tbsp lemon juice 1 small chilli pepper Peel and grate the ginger. Add to the mixture. Cut the French bread into slices 1.5cm thick. Heat the Deep Fryer to 170°C. Spread a teaspoonful of paste onto each slice of bread and sprinkle with sesame seeds. Fry the canapés in small batches for 2 to 3 minutes on each side, drain on kitchen paper and arrange on a serving dish. Keep warm while frying the remaining batch(es). Prepare the sauce: pour the fish sauce into a bowl and add two tablespoons of water, lemon juice, chopped chilli pepper and the herbs. Divide this sauce between 4 small bowls. Put the lettuce on a plate. Eat the canapés rolled in lettuce leaves and dipped in the sauce. 1 tbsp chopped mint 1 tbsp chopped coriander Starters 17 Deep Fried Mozzarella Serves 4 Preparation: 10min. 500g mozzarella cheese Resting time: 15min. 3 eggs beaten Cooking: 2 to 3min. per batch 100g plain flour Cut the mozzarella into sticks about 3-inch long and ½-inch thick. 200g bread crumbs Parsley, chopped Combine the bread crumbs and chopped parsley in a small bowl. Beat the eggs together in another. Place the flour on a plate and thoroughly coat the cheese sticks shaking off any excess. Dip the mozzarella sticks in the beaten egg, coating thoroughly, and then coat them in bread crumbs. Press lightly to ensure an even coating. Refrigerate for 15 minutes to allow the breadcrumbs to set. Meanwhile, heat the fryer to 180°C. One by one, place the mozzarella sticks into the deep fryer and cook for about 2-3 minutes or until the coating is golden brown. Once cooked, drain in the basket and then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot with your choice of dip. 18 Vegetables A l’heure de l’apéritif Vegetable samosas Serves 4 Preparation: 25min. 2 small cooked potatoes Resting time: 30min. 100g cooked peas Cooking: 5min. + 5 to 6min. per batch 1 tbsp oil Prepare the dough: mix the flour, cumin and butter with your fingertips to obtain a grainy dough. Bind with approximately 4 tablespoons of water, so that the dough is smooth but does not stick to the fingers. Roll into a ball, wrap in cling film and leave to rest for 30 minutes. 1 tsp garam masala ¼ tsp fresh grated ginger 6 cardamon pods Salt and pepper Oil for frying Dough 200g + 20g flour 100g softened butter 2 pinches of cumin Remove the tiny dark, aromatic seeds from the cardamon pods. Peel the potatoes and cut into pieces. In a frying pan, heat a tablespoon of oil and fry all the spices for a minute, stirring with a wooden spoon. Add the peas and potatoes, salt and pepper. Fry gently for 2 minutes, continuing to stir. Remove from the heat and leave to cool. Dust the work surface with flour and roll out the pastry to a thickness of 3mm. Cut out twelve 8 cm circles, place a teaspoon of filling in the centre of each one. Dampen the edges, gather them up at the top to form a cone and pinch the edges together to seal them. Heat the Deep Fryer to 175°C. Cook the samosas in batches for 5 to 6 minutes until golden brown. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot, with mango chutney. 20 Vegetables Arancini, or risotto croquettes Serves 4 Preparation: 30min. 175g Arborio rice for risotto (if unavailable, unrinsed short-grain rice) Cooking: 20min. + 7min. per batch 1 onion, peeled and chopped 1 egg 75ml white wine 1 chicken or vegetable stock cube 125g mozzarella, drained, dried and diced 50g grated parmesan 20g butter 1 tbsp olive oil Salt and pepper Oil for frying Batter 1 egg 50g + 20g plain flour 50g breadcrumbs Salt and pepper Cook the chopped onion in a deep frying pan with 10g of butter and the olive oil until it becomes translucent. Add the rice and stir until it, too, becomes translucent. Pour in the wine and cook over a low heat until it is absorbed by the rice. Dissolve the stock cube in 400ml of hot water, then add this liquid to the rice, a third at a time, until all the liquid is absorbed. Remove from the heat and add 10g of butter and 25g of parmesan to the rice. Cover and leave until the rice is lukewarm. Beat the egg, then mix thoroughly with the mozzarella and the remaining 25g of parmesan, together with a little salt and some pepper. Spread the lukewarm rice out on a flat dish and leave to cool. Lay a sheet of aluminium foil over your work surface and dust with 20g of flour. With damp hands, make 8 balls of rice, each the size of a mandarin orange. Hollow out the centre and fill with the egg + mozzarella mixture using a teaspoon. Reshape the balls, pushing the edges together to seal in the stuffing. As soon as each one is finished, place it on the floured surface, leaving plenty of space between each one. Tip the breadcrumbs into a small bowl. In another bowl, beat the egg with salt and pepper and a tablespoon of water. Put the remaining 50g of flour in a third bowl. Roll the croquettes in the flour, then the eggs and finally the breadcrumbs. Heat the Deep Fryer to 180°C. Cook in small batches until golden brown for about 7 minutes, turning them over halfway through. Drain them in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot. Vegetables 21 French fries Serves 4 Preparation: 20min. Large firm-textured potatoes (e.g. Maris Piper, King Edward, Désirée, Romano or Bintje) Cooking: 8 to 12min. Table salt Groundnut oil for frying Recommended maximum capacity Pro 500: 1,3kg. Pro 350: 900g. Peel the potatoes. Square off four sides of each potato and cut into 1cm slices. Stack the slices 2 or 3 at a time and cut into 1cm sticks. Wash them in hot water and rinse in cold water to get rid of any excess starch. Drain thoroughly then tip into a clean tea towel and shake to remove any retained water. Heat the Deep Fryer to 180°C. Fill the basket two-thirds full with French fries, lower into the oil and cook for about 6 minutes. The fries should remain soft and white. Drain, lifting the basket onto the hook. After the fries are drained immerse the French fries in the hot oil again for about 2 minutes until the oil stops boiling, remembering to move them around during the cooking. The French fries should be soft on the inside and golden, crisp and slightly puffy on the outside. Drain by lifting the basket onto the hook. If the fries go cold, immerse them in the hot oil again for 1 minute before serving. Serve piping hot, sprinkled with salt. 22 Vegetables Chickpea fritters Serves 4 Preparation: 15min. 1 large tin or 2 medium-sized tins of chickpeas in brine (i.e. 350g net weight) Resting time: 30min. 2 garlic cloves 4 onions 1 tbsp cumin 1 tbsp ground coriander 2 tbsp fresh chopped coriander 1 egg 2 tbsp flour Salt and pepper 2 limes Oil for frying Cooking: 4min. per batch Drain the chickpeas. Peel the garlic, removing the shoot in the centre. Peel and chop the onions. Blend the chickpeas with the garlic, onion, cumin, ground coriander and 1 tablespoon of fresh coriander, egg and flour. Do this in several stages, as the chickpeas tend to stick together. Add a generous dose of salt and pepper. Pour the mixture into a large bowl and leave in the refrigerator for 30 minutes. Heat your Deep Fryer to 180°C. Using a teaspoon, take small quantities of the mixture and fry them in small batches for approximately 4 minutes. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Arrange the fritters on a serving dish and decorate with slices of lime. Sprinkle with the remaining fresh chopped coriander. 24 Vegetables Vegetable crisps Serves 4 Preparation: 15min. 4 potatoes Cooking: 5min. per batch 2 courgettes Wash the vegetables. 4 turnips Oil for frying Salt & pepper Peel the turnips and potatoes. Top and tail the courgettes. Slice the vegetables 2mm thick. Heat your Deep fryer to 170°C. Fry the vegetables for 1-2 minutes. Drain them on kitchen paper before transferring to a serving dish. Season. Serve immediately. These crisps are perfect with roast pork, veal or chicken. This also works well with beetroot, sweet potato and parsnip. Vegetables 25 Onion rings Serves 4 Preparation: 20min. 110g self-raising flour Cooking: 2 to 3min. per batch Water, to mix Mix together the flour and water to make the batter. 1 onion, sliced For the ketchup 4 kg ripe tomatoes Heat the oil. One at a time, dip the onion rings into the batter and then drop into the hot oil for 2-3 minutes or until crisp and golden brown. 300ml clear, pickling malt vinegar Drain in the basket and then on kitchen paper. 200g caster sugar 8 cloves 1 tsp ground ginger Leave to simmer for 2-3 minutes. Using a hand blender, blend ingredients until smooth. Serve with the onion rings. 1 tsp grated nutmeg To make the sauce ½ tsp white peppercorns Chop the tomatoes and place them in a preserving pan with the rest of the ingredients and leave to infuse for 30 minutes. Bring to the boil, reduce to a simmer and bubble gently on a low heat for about 30 minutes. 2-3 bay leaves 1 tsp salt Oil for frying Remove from the heat and allow to cool for a few minutes. When cool, transfer the mixture to a food processor and blend until smooth. Tip the mixture through a sieve, leaving the debris and spices behind. Adjust the seasoning. Return the purée to the pan and bring back to the boil, turn down to a simmer, and reduce to a rich, thick sauce. If you find the ketchup is too thin once cold, add half a teaspoon of corn flour mixed to a paste with water and return to the heat until the desired thickness is reached. 26 Vegetables Seafood Traditional Fish and Chips Serves 4 Preparation: 30min. 700g cod fillets, skinned Cooking: 5min. per batch For the batter To make the chips, please refer to the recipe on page 22. Meanwhile, heat the deep fryer to 170°C. 75g cup plain flour 1 egg yolk 2 tsp oil 175ml water Salt Oil for frying To make the batter, sift the flour in to a bowl. Add a pinch of salt. Make a well in the middle of the flour and place the egg yolk in the mixture. Add the oil and a little water. Mix the egg yolk in with the water and oil, then fold in the surrounding flour until a smooth batter is formed. Dip the fish fillets into the batter turning them to ensure they are evenly coated. Allow any excess batter to drip off before lowering them into the hot oil. Cook the fillets for approximately 5 minutes. Turn once to ensure that the batter browns evenly. Once the batter is crisp and golden, remove the fish from the oil and drain in the basket and then on kitchen paper. Serve with chips and a slice of lemon. 28 Seafood Crab croquettes Serves 4 240g crab meat Preparation: 15min. Resting time: 30min 45g butter Cooking: 10min. per batch 2 rusks Break up the rusks and place them in a food processor. 2 eggs 2 tsp mustard Process until the rusks are reduced to crumbs, then add the parsley, Worcester sauce, mustard and mayonnaise. 2 pinchs of Cayenne pepper Add the eggs, followed by the crabmeat. Blend. 1 bunch parsley Season generously. 2 tbsp Worcester sauce 2 tbsp mayonnaise Shape the mixture into cakes 3cm in diameter. Chill for 30 minutes. Bread crumbs Heat the deep fryer to 170°C. Salt Spread the breadcrumbs on a plate and roll the croquettes in them. Oil for frying Cook the croquettes for approximately 10 minutes until they are nicely browned on all sides. Serve with slices of lemon and a salad of french beans. Seafood 29 Mediterranean prawns Serves 4 Preparation: 20min. 16 tiger prawn tails Cooking: 3min. per batch 100g + 20g flour Peel the prawns and discard the head section. Make slits along the underside of the tails to prevent them from curling up during cooking. 1 egg yolk Juice of 1 lemon Salt Oil for frying In a bowl, beat 150ml of cold water with the egg yolk, flour and salt. Mix together quickly to prevent the batter from becoming too heavy. Place the remaining 20g of flour in a dish and coat the prawn tails in it before dipping them into the egg batter. Heat the Deep Fryer to 180°C. Cook the prawns in two batches for about 3 minutes. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch. Serve hot, with a squeeze of lemon juice. Deep-fried fish Serves 4 Preparation: 10 min. 600 g whitebait Cooking: 10 min. per batch Plain flour Heat your deep fryer to 180°C. Salt Oil for frying Tip some flour onto a plate and coat the fish in it, shaking off any excess. Fry the whitebait in small batches for approximately 10 minutes at a time. Drain in the fryer basket, then on kitchen paper. Keep warm while the remaining batches are being cooked. As the whitebait can be cooked whole and ungutted, is best to use small ones (max. length 6 cm). Serve with tartare sauce and a mixed green salad. 30 Seafood Meat Meat parcels Serves 4 Preparation: 20min. 8 sheets filo pastry Cooking: 5min. per batch 300g minced meat Combine the minced meat and onion in a bowl or food processor, then add the egg, cinnamon, salt and pepper. Fry the mixture in a frying pan for 10 minutes, until the meat is cooked. Leave to cool. 1 chopped onion 2 diced tomatoes 8 cheese slices 1 pinch of cinnamon 1 egg Salt & pepper Oil for frying Heat your deep fryer to 180°C. To make a parcel, lay a sheet of filo pastry flat on the worktop, place a cheese slice in the middle, then top it with some of the meat mixture and some diced tomato. Fold over the sides to form a rectangle. Fry the parcels two at a time for approximately 5 minutes. Drain in the basket, then on kitchen paper. Keep warm while the other parcels are being cooked. 32 Meat Meat fondue Serves 4 Preparation: 5min. 1kg thick-cut prime steak Cooking: 1min. per batch Assortment of sauces (tartare, red wine, mustard, bearnaise, aioli, barbecue, pepper, etc.) At the last moment (so that the blood stays in the meat), cut the steak into chunks all the same size. Oil for frying Heat the Deep Fryer to 170°C. Cook the meat in small batches for between 45 seconds and one minute, according to taste. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot with a variety of sauces, French fries or potato crisps. Meat 33 Pork in sweet and sour sauce Serves 4 Preparation: 20min. 600g loin of pork, cut into strips Cooking: 20min. + 7 to 8min. per batch 1 egg To prepare the sauce: slice the green part of the onions, peel the garlic cloves, removing the shoot and chop finely. Wash the pepper, remove the seeds and cut into pieces. Fry the pepper in a tablespoon of hot oil over a moderate heat. When the peppers start to brown, add the garlic, stir and lower the heat. Add the green of the onions, stir, sprinkle in the sugar, mix and cook for 30 seconds. Add the soy sauce. Add the vinegar a minute later, then the chicken stock and leave to simmer. 2 tbsp corn flour 2 tbsp plain flour 1 tbsp groundnut oil Sweet-and-sour sauce 2 garlic cloves 4 spring onions 1 green pepper 3 tbsp corn flour 4 tbsp groundnut oil 100ml chicken stock 3 tbsp demerara sugar 4 tbsp white wine vinegar 1 tbsp soy sauce Salt and pepper Oil for frying To prepare the batter: mix together the lightly beaten egg, flour and 2 tablespoons of corn flour diluted in 4 tablespoons of water or chicken stock. Set aside. Heat your Deep Fryer to 170°C, dip the strips of pork in the batter, coating them thoroughly. Fry in small batches for about 3 or 4 minutes on each side, drain in the basket then on kitchen paper. Keep warm while frying the remaining batch(es). Finish the sauce. In a bowl, dilute 2 tablespoons of corn flour in cold water or stock. Add the white part of the onions to the contents of the pan, followed by the diluted corn flour, stirring for 3 minutes until the sauce thickens. Season with salt and pepper. Serve the pork hot, coated in sauce, with mangetout peas. 34 Meat Desserts Ice cream fritters Serves 4 Preparation: 20min. 500g chocolate ice cream (slightly soft) Cooking: 1 to 2min. 100g plain flour 1 egg 120g desiccated coconut Oil for frying Refrigeration: 3 hrs + overnight (prepare the day before so that the coconut coating does not disintegrate) Using an ice cream scoop, form 4 large balls of ice cream. Place each ball in the centre of a piece of cling film, bring the corners together and twist tightly, in order to shape the ice cream into perfect spheres. Return to the freezer for 2 hours. Using a whisk, mix the egg with 75g of flour, then add just enough water to obtain a thick batter. Cover and leave to stand at room temperature. Sprinkle the coconut and remaining 25g of flour onto two flat plates. Unwrap the ice cream balls. Roll them in the flour, then the batter and finally the coconut, moving them round with a fork to coat them thoroughly. Wrap up again and put back into the freezer. After an hour, repeat the whole operation, unwrapping them, rolling them in the flour, batter and coconut. This time, leave them in the freezer overnight. The next day, when you are ready to serve, heat the deep fryer to 180°C. Place the fritters in the basket, lower them into the oil and cook for 1 to 2 minutes until the coating is golden brown. Drain in the basket, then on kitchen paper. Serve straightaway. 36 Desserts Sweet fritters Serves 4 Preparation: 15min. 250ml milk Cooking: 5min. + 4 to 5min. per batch 80ml groundnut oil Heat the milk with the 80g of oil, the sugar lumps, a pinch of salt and the orange flower water. As soon it comes to the boil, remove from the heat and add the flour, stirring vigorously with a wooden spatula. Return briefly to the heat, continuing to stir all the time. Remove from the heat and continue stirring a little longer. 2 sugar lumps 1 tbsp orange flower water 150g plain flour 3 eggs ½ tsp baking powder Salt Icing sugar Selection of jams Oil for frying Add the eggs, one at a time, until the dough reaches a smooth consistency. Add the baking powder and stir vigorously. Heat the Deep Fryer to 170°C. Shape the dough into balls using a spoon. Lower the fritters into the oil, five at a time, and cook for 4 to 5 minutes or, if you prefer a crispier result, 7 to 8 minutes. When the fritters have risen well and turned golden brown, drain in the basket, then on kitchen paper, place in a dish and sprinkle with icing sugar. Keep warm while frying the remaining batch(es). Serve hot with a choice of jams. Desserts 37 Cinnamon doughnuts Serves 4 Preparation: 20min. 2 eggs Cooking: 2min. per batch 100g caster sugar Whisk together the eggs and sugar until frothy, then stir in the soured cream. Using a sieve, sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into the mixture. Mix until everything comes together to form a sticky dough. Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture. 100ml soured cream 350g plain flour 2½ tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt ¼ tsp ground cinnamon 4 tbsp caster sugar mixed with 1 tsp ground cinnamon Oil for frying Roll the dough until it’s about 5mm thick. Cut out circles in the dough using a pastry cutter, approximately 7 ½ -9 cm diameter. In the centre of each one, cut a smaller circle approximately 2 ½ cm in diameter. Transfer the rings and centre circles to a piece of greaseproof paper and repeat until all the dough is used. Heat plenty of oil in the deep fryer to 180°C. In batches, place a few doughnut rings and the centre circles into the oil and fry for about 2 minutes or until golden brown. Once cooked, drain in the basket and then on kitchen paper, then toss in the sugar and cinnamon. Serve hot for a better flavour. 38 Desserts Appetisers Prawn acras�� 12 Spring rolls�� 12 Starters Green tomato fritters�� 14 Light mushroom fritters�� 15 Mixed Vegetable Tempura�� 16 Cheese cigars�� 16 Deep-fried prawn canapés�� 17 Deep Fried Mozzarella�� 18 Vegetables Vegetable samosas�� 20 Arancini, or risotto croquettes�� 21 French fries�� 22 Chickpea fritters�� 24 Vegetable crisps�� 25 Onion rings�� 26 Seafood Traditional Fish and Chips�� 28 Crab croquettes�� 29 Mediterranean prawns�� 30 Deep-fried fish�� 30 Meat parcels�� 32 Meat fondue�� 33 Pork in sweet and sour sauce�� 34 Desserts Ice cream fritters�� 36 Sweet fritters�� 37 Cinnamon doughnuts�� 38 Recipe index Meat 39 Réf. : 460 042 - 07/2014 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. © All rights reserved for all countries by: Magimix

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