Get the Instruction Book for this product - Breville

the Smart FryerInstruction BookletBDF500

Breville recommends safety firstIMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind the power cord before use.• Do not let the power cord hang overthe edge of a bench or table, touch hotsurfaces or become knotted.• To protect against electric shock do notimmerse the power cord, power plug orappliance in water or any other liquid.• The appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance by a personresponsible for their safety.• Children should be supervised to ensurethat they do not play with the appliance.• It is recommended to regularly inspectthe appliance. To avoid a hazard do notuse the appliance if power cord, powerplug or appliance becomes damaged inany way. Return the entire appliance tothe nearest authorised Breville ServiceCentre for examination and/or repair.• Any maintenance other than cleaningshould be performed at an authorisedBreville Service Centre.• This appliance is for household use only.Do not use this appliance for anythingother than its intended use. Do not usein moving vehicles or boats. Do not useoutdoors. Misuse may cause injury.• The installation of a residual currentdevice (safety switch) is recommendedto provide additional safety protectionwhen using electrical appliances. Itis advisable that a safety switch witha rated residual operating currentnot exceeding 30mA be installed inthe electrical circuit supplying theappliance. See your electrician forprofessional advice.• The appliance is not intended to beoperated by means of an external timeror a separate remote control system.SAVE THESEINSTRUCTIONS5

KNOWyour Breville Smart Fryer

KNOW your Breville Smart fryerEFEABCDGHEIJKA. LCD displayIndicates time, temperature pluspreprogrammed cooking functions foryour favourite dishes.B. Mesh filterFilter to minimize cooking odours.C. Cord storageD. ‘Cool Zone’ technologyDebris falls into cooler oil, preventingexcess burning and extending oil life.E. Cool touch handlesF. Large viewing windowG. Large 4 litre capacityEasy to disassemble and clean. 1-1.2kgrecommended cooking capacity.H. Stainless steel exteriorHigh quality stainless steel cookingsurface. Ideal for the professional cook.I. Non-skid feetJ. Frying basket with fold down handleHandle folds inside basket for easystorage.K. Powerful 2200 watt removable element7

OPERATINGyour Breville Smart Fryer

Operating your Breville Smart fryerStep 1Remove lid from the deep fryer by graspingthe handle on top and lift off.Step 2The wire frying basket has a hinged handlefor compact storage. Remove the basketfrom the deep fryer. Extend and lock thebasket handle into position by squeezing thetwo handle prongs together, pull back andlock behind the two wire supports extendingfrom edge of basket.Step 3Lift the control panel with attached elementupwards and away from the deep fryer.Step 4Remove the inner frying bowl by graspingthe rim and lifting upwards.Step 5To reassemble the deep fryer, reverse steps1-4.WARNINGWhen assembling your deep fryer foruse, please ensure the narrow tonguesin the control panel are inserted into thecorresponding grooves of the deep fryerbody. The deep fryer will not operateunless correctly assembled.Before first useRemove any promotional materials andpackaging materials before use. Wash thelid, removable inner bowl, stainless steelouter body and wire frying basket in hotsoapy water, rinse and dry thoroughly. Wipethe element with a soft, damp cloth and drythoroughly. Reassemble and ensure the bowlis completely free of water before addingany oil.1. Place the deep fryer on a dry, levelsurface. Ensure the deep fryer is not tooclose to the edge of the bench top, andthat the power cord or basket handledoes not extend over the edge.2. Remove the frying basket from the deepfryer and add oil to the bowl. Do notadd less than the minimum level mark(2.5 litres) or exceed the maximum levelmark (4 litres).IMPORTANTNEVER exceed the maximum level markwith oil (maximum is 4 litres). Thisproduct must be filled with oil to theexact marked level. The product will beseverely damaged if heated without oilin the frying bowl.3. Replace the lid.4. Plug in the power cord. Ensure cordis fully extended. Switch on at poweroutlet and the deep fryer will beep oncefor self checking, the display panel willilluminate with white background light.The deep fryer enters COOK mode.9

Operating your Breville Smart fryer5. To change temperature format, pressand hold the SCROLL/SELECT knobfor three seconds. If the temperatureformat is set to Celsius, it will change toFahrenheit after pressing the SCROLL/SELECT knob for three seconds. Changethe format one time per command.To change the format again, releasethe knob, and again press and holdthe SCROLL/SELECT knob for threeseconds.NOTEWhen the deep fryer is switched offat the power outlet and then switchedback on, the cooking temperatureformat display will default to the lastselected format, Celsius or Fahrenheit.Stand by ModeWhen the deep fryer remains inactive for10 minutes, it will enter stand by mode. Thewhite backlight will turn off and STANDBYwill display. The fryer will come out of standby mode by pushing any button or turningthe SCROLL/SELECT knob and then isready to start a cooking operation.10

PAge Cooking header..... with your BREVILLE smart fryerCOOK MODEWhen the unit is turned on the firstselection available is cooking mode.The display panel options will beThe default cooking mode will beSelecting a different cooking mode willchange the time and temperature settings.As each mode is selected, the times andtemperatures will update to show the defaulttime and temperature for each menu item.The time and temperature in every modecan be adjusted.Turn the knob clockwise to scroll downand anticlockwise to scroll up. Push theSCROLL/SELECT knob to select a modeand to move on to the next setting.FRESH/FROZEN SettingFor CHIPS, FISH, NUGGETS, CALAMARI,the next setting will be FRESH or FROZEN.Highlight the desired option. The selectedoption will display and the unselectedoption will disappear. The FRESH/FROZENsetting will automatically adjust the timeand temperature.Time SettingIf cooking time is to be adjusted for aselected cooking mode, push theSCROLL/SELECT knob to move to the timesetting. Then turn the knob to adjust to thetime desired.Initially the time will be displayed inMinutes and Seconds and will be adjustedin 30 second increments. Once the timereaches 9 minutes 30 seconds, the time willshow in minutes only (the display will read:10 MIN at 10 minutes). At this stage timewill change in 1 minute increments.After the cooking mode has been selected,the program will move onto the nextsetting. To get back to the mode menu, theSCROLL/SELECT knob must be pushed tocycle through the other settings until theprogram returns to the mode menu.Temperature SettingIf temperature is to be adjusted for aselected cooking mode, push theSCROLL/SELECT knob to move to thetemperature setting. Then turn the knobto increase or decrease the temperature.Temperature can be adjusted in 5 degreeincrements for both Celsius and Fahrenheit.12

PAge Cooking header..... with your BREVILLE Smart fryerStart/Cancel buttonPress the START/CANCEL button toconfirm the chosen settings. When START/CANCEL is pushed, the elements will turnon, the display will turn orange, HEATINGwill display and the actual temperature ofthe oil will show. Pressing this button againwill cancel any operation and turn off theelements. The HEATING display will turnon whenever the elements are turned on.Ready for FryingOnce the oil has been heated to the settemperature the HEATING display will turnoff. Time, Temperature, the selected cookingmode, PRESS TIMER and FRESH orFROZEN will display. Place the basket withfood into the oil. Push the TIMER button tostart the timer. PRESS TIMER display willdisappear.Completed FryingWhen the timer has finished counting downthe fryer will beep. PRESS TIMER willdisplay. Push the TIMER button to reset forcooking or START/CANCEL to turn off theelements.Note on adjusting temperature or timeduring cookingThe set temperature can be adjusted duringthe heating process. Press the SCROLL/SELECT knob so that the arrow indicatestemperature. Turn the SCROLL/SELECTknob and the display will change fromthe actual temperature of the oil to the settemperature. Turn the knob to adjust thetemperature and then press to confirm thenew temperature.The set time can be adjusted during cookingoperation. Press the SCROLL/SELECT knobso the arrow indicates time. Turn the knob toadjust the time. Press the SCROLL/SELECTknob to confirm the new time.TIMER buttonAfter the oil is heated, press the TIMERbutton to start the timer.Once the timer has finished counting down,the alarm will sound. Push the TIMERbutton to stop the alarm.NOTEWhen the timer finishes countingdown, the elements will not turn off.They will remain on until theSTART/CANCEL button is pushed.When the timer is set but not started, PRESSTIMER will display. As soon as the TIMERbutton is pushed, the PRESS TIMER graphicwill disappear.NOTEIf the TIMER button is pushedwithout a set time instead of the timercounting down it will count up to showhow long the ingredients have beencooking.NOTEWhen the timer is counting up ordown and is pushed once, it will pause.It will continue counting if pushedagain. To reset push the TIMER buttontwice in rapid succession (doubleclick).13

PAge Cooking header..... with your BREVILLE Smart fryerTwice Fried ChipsWhen TWICE FRIED CHIPS mode isselected and confirmed by pressing theSCROLL/SELECT knob, 1ST FRY/2ND FRYdisplays.1. Select 1ST FRY by highlighting andpressing SCROLL/SELECT knob toconfirm. 1ST FRY flashes to indicate it isthe selected option. Once the selectionhas been confirmed, the unselectedoption display turns off. After TWICEFRIED CHIPS and 1ST FRY have beenselected, the fryer will automatically setthe time and temperature.NOTEFor TWICE FRIED CHIPS, FRESH isthe only available option as frozenchips have been precooked.2. Start the heating process by pushing theSTART/CANCEL button. The displaywill turn orange to indicate heating.TWICE FRIED CHIPS, FRESH, 1ST FRY,HEATING and the actual temperature ofthe oil will be displayed.The deep fryer will now preheat the oil.Once the deep fryer has reached thecorrect temperature, the deep fryer willbeep once to indicate it is ready to cook.PRESS TIMER will display.3. Lower the basket of fresh chips into theoil and press the TIMER button. Whenthe TIMER button is pressed, the timerwill start to count down, and the cookingprocess begins.NOTEThe fryer is programmed to heat tothe correct overshoot temperaturebecause when the cooler chips arelowered into the oil, the temperatureof the oil will fall. The overshoottemperature ensures that the chipscook at the optimal temperature,even after they initially cause the oiltemperature to drop.When the timer finishes counting down,the alarm will sound to signal the end ofthe cooking cycle. PRESS TIMER, TWICEFRIED CHIPS, 1ST FRY and FRESH, thetime and temperature will be displayed.4. Push the TIMER button to stop thealarm and raise the basket. The deepfryer will automatically begin to reheat.Once the deep fryer has reached thecorrect temperature, it is ready toproceed.NOTEIn TWICE FRIED CHIPS mode itis possible to adjust the timer andtemperature once the timer hasstarted but it is not possible to switchbetween 1ST FRY and 2ND FRYAt this point, the fryer is able to proceed toeither the 2ND FRY or to another 1ST FRYof a second batch of chips, depending onthe total quantity to be fried. TWICE FRIEDCHIPS, FRESH, FIRST FRY, PRESS TIMER,the time and cooking temperature display.NOTEIf a second batch of chips is to becooked, Breville recommends to 1STFRY both batches and then proceedto the 2ND FRY for both batches.This process means less heating andcooling of oil, providing better resultsand is more time efficient.14

PAge Cooking header..... with your BREVILLE Smart fryerProceeding to 2ND FRY1. Empty the contents of the basket ontoa plate lined with paper towel to coolslightly.2. Push the SCROLL/SELECT knob.1ST FRY starts to flash and 2NDFRY is displayed. Turn the SCROLL/SELECT knob to highlight 2ND FRY.2ND FRY starts to flash to show it hasbeen highlighted. Press the SCROLL/SELECT knob to confirm. 1ST FRY willnow disappear. The deep fryer will moveto the heating stage until the correcttemperature is reached. TWICE FRIEDCHIPS, FRESH, 2ND FRY, HEATINGand the actual temperature of the oil willshow.When the oil has reached the correcttemperature, PRESS TIMER will display.3. Fill the basket with the 1st fried chips.Lower the basket into the deep fryer andpress the TIMER button. PRESS TIMERwill disappear. The timer will begin tocount down. When the timer finishescounting down, the alarm will soundto signal the end of the cooking cycle.PRESS TIMER displays.4. Press the TIMER button and raise thebasket. Allow to drain and cool, thenturn out into a lined bowl.Repeating 1ST FRY with new batch offresh chips1. Empty the contents of the basket onto aplate lined with paper towel to cool.2. Follow the instructions for 1ST FRYabove.Custom ModeThe CUSTOM cooking mode has a defaultsetting of 5:00 minutes and 160°C. Thiscan be changed by turning the SCROLL/SELECT knob to CUSTOM and thenchanging either the time or temperature orboth. If the default setting in customer modeare changed, the deep fryer will rememberthe last settings that have been selected,even after being unplugged.NOTEDuring and immediately aftercooking, steam may rise through thefilter vent openings in the lid. This isnormal, however avoid touching thisarea during cooking to prevent steamburns as the steam generated is at ahigh temperature.As the basket gets very hot, only usethe handle to hold or carry the basketfor serving. Ensure the basket handleis locked into position.Solid oil products, such as butter,margarine or animal fats of any kindshould not be used in the deep fryeras they may overheat and cause a firehazard.Water and oil do not mix – never addany water or other liquid to hot oil.Even small amounts of water willcause the oil to splatter.The deep fryer will generate a lot ofheat and steam during and after thecooking process. To prevent the riskof burns, do not touch or block thesteam ventilation area on the lid.Extreme caution must be used whenthe deep fryer is filled with hot oil orother liquid. Do not move the deepfryer during cooking and allow it tocool before removing oil.15

notes16

COOKING TECHNIQUES& TIPS

PAge cooking header..... techniques & TipsFoods should be crisp when deep fried.If results are soggy, the oil isn’t hot enough.This can be attributed to one or more of thefollowing:• Not enough preheating time• Temperature too low• Too much food in the basket (do not fillmore than two thirds full)• Do not use solid frying oil, only useliquid oils• Use good quality liquid oil. For bestresults, use the below recommended oils.The most suitable oil for deep fryinginclude:All oils have different smoke points.Smoke points are the point at which the fatbegins to break down into visible gaseousproducts..• The smoke point of different fats isdetermined by the free fatty acid contentof the fat. Generally, the lower the freefatty acid content the more stable the fatand the higher the smoke point.• Free fatty acid levels are generally lowerin refined vegetable oils with a smokepoint of around 230˚C. Where as animalfats are around 190˚C.• The smoke point of a deep-frying fatis lowered every time it is used. Foodparticles are always left behind aftercooking will also lower the smoke pointof the fat.• Suitable oils for deep frying include:Peanut oil, Vegetable oil, Canola oil,Safflower oil and Rice Bran oil. Oliveoil is not recommended for deep fryingdue to its low smoke-point temperature.These oils are described below:Peanut OilPeanut oil is obtained from the kernelsof the ground nut or peanut. It has adelicate flavour, nutty odour and has a highsmoke point. Peanut oil is high in monounsaturatedoil and vitamin E.Vegetable OilA general term that refers to a blend of oilsextracted from various seeds and fruits.Vegetable oil has a very mild flavour andaroma. It is low in cholesterol and saturatedfats.Canola OilMade from seeds of the canola plant. It isrelatively low in saturated fats, containsOmega 3 fatty acids and has a bland, neutralflavour.Safflower OilThe oil is extracted from the seeds of thesunflower plant. It is pale yellow in colourwith virtually no flavour Sunflower oil ishigh in polyunsaturated fats and low insaturated fats.Rice Bran oilThe oil is extracted from the germ and huskof rice. It has a mild, nutty flavour and highsmoke point. It is high in vitamin E andantioxidants.18

PAge cooking header..... techniques & TipsMethod for the perfect chip1. Peel and cut potatoes into an even 1cmthickness.2. Soak in cold water overnight, changingthe water 2 or 3 times to remove thestarch.3. Drain and dry thoroughly with papertowel.4. Preheat oil 130°C.5. Fry in small batches (500g) for5 minutes or until potatoes are cookedbut not coloured.6. Remove and drain on paper towel.Spread out chips to a single layer andcool in refrigerator for 30-60 minutes oruntil cold.7. Increase oil to 190°C.8. Fry in small batches (500g) for6 minutes or until crisp and golden.Remove and drain on paper towel.9. Season with sea salt flakes.Types of potatoes that make the mostsucculent chip include the following:BintjeKennebecRed rascalSebagoRussetKing EdwardWhen should I change the oil? Whatshould I look for?It is recommended to change the oil everyweek if deep fryer is used every day.If using once or twice a week, the oil can bechanged every three weeks.There are distinct indicators that will showyou when your oil is no longer deep fryingeffectively. These include:• The surface of the oil will begin to foamonce heated.• Smoke will appear on the surface of theoil before the recommended deep fryingtemperatures are reached.• Oils can develop an ‘off’ smell. Thisindicates that the oil has become rancid.• The oil’s odor is that of the foods youhave cooked eg seafood.• The oil will change in viscosity, that is, itwill pour slowly and become thick with asyrupy appearance.Storage and preparation of used oilRe-using your oil is best achieved if propermethods are used after and during cooking.1. Never season or salt food before orduring cooking as it will burn anddiscolour the oil. This in turn shortensthe lifespan of your oil.2. Cool oil completely before pouringthrough a coffee filter or cloth to removefood solids and debris.3. Store in a sealed container either in therefrigerator or in a cool dark cupboard.4. Repeat the filtering and cleaning processafter each use.5. Properly dispose of old used oilaccording to council requirements.19

PAge cooking header..... techniques & TipsCooking GuideFood Temperature Approx.Cooking timeMushrooms 160°C 3-4 minsChicken pieces (crumbed) 175°C 12-15 minsChicken Strips 180°C 3-4 minsPrawn Cutlets (raw, crumbed) 175°C 3-4 minsFish cakes or pieces 190°C 4-6 minsOnion rings 190°C 2-4 minsPotato wedges 170°C 7-10 minsSpring rolls, small 180°C 4-6 minsFruit fritters 180°C 4-5 mins20

CARE & CLEANINGfor your Breville Smart Fryer

PAge Care header.....& cleaningError MessageWhen the deep fryer needs to be reset aRESET message will flash on the display.To reset, allow the deep fryer to coolcompletely, and then press the two red resetbuttons located above the cord storage areaat the back of the control panel.If the Temperature Control detects oiltemperature to be less than -20°C it willdisplay the message ER1.If the Temperature Control detects the oiltemperature to exceed 210°C the display willshow the message ER2. Reset the unit as perabove.Auto Cutout safety featureAlways add the required amount of oilBEFORE switching the power on at thepower outlet. An Auto Cut-Out safety switchwill be activated if the deep fryer is turnedon without oil in the bowl. The fryer willthen need to be reset as above.CLEANING• Before cleaning, always ensure the deepfryer is turned off and disconnected fromthe power outlet.• Ensure the deep fryer and oil arecompletely cool. Oil will retain itstemperature for a long time after use.Do not attempt to move or carry thedeep fryer, element or control panelwhile they are hot.• Wash the frying basket in hot, soapywater. Rinse and dry thoroughly.• Remove the control panel/element of thedeep fryer by lifting upwards. Place theelement onto kitchen paper to absorbexcess oil. Wipe element with a soft,damp cloth and dry thoroughly.• Grasp each side of the removable fryingbowl and lift upwards.• Empty the cooled oil from the fryingbowl. Oil can be reused several times,depending on the type of food cooked.Filter the oil through a fine sieve.NOTEOil should be filtered after eachuse and stored in a clean, airtightcontainer in a cool area. Good qualityoil can be used several times. Do notstore the oil in the deep fryer. Discardused oil in a sealed container withhousehold waste. Do not pour down asink or drain.• Wash the lid, removable inner fryingbowl, stainless steel outer body and wirefrying basket in hot soapy water, rinseand dry thoroughly The removable innerbowl allows for easy cleaning. Wipethe bowl with paper towel, then a dampcloth and a little mild detergent. Finishoff with a clean damp cloth followed by aclean dry cloth.22

Care & cleaning• The removable inner frying bowl, fryingbasket and stainless steel outer body aredishwasher safe.NOTEDo not use any abrasive cleaners, suchas steel wool to clean the surface ofyour deep fryer as they will scratchthe surface.• Wipe over the control panel with a soft,damp cloth and a little mild detergent.Finish off with a clean damp cloth anddry thoroughly with a clean dry cloth.• Reassemble the deep fryer for storage.Do not place anything on top of the deepfryer during storage.IMPORTANTNever immerse the deep fryer controlpanel, element or cord in water or anyother liquid. Always turn the applianceoff at the power outlet and then unplugcord before attempting to move theappliance and before cleaning.23

RECIPES

RecipesTasty Buffalo wingsServes 8-10INGREDIENTS2kg chicken wings, wing tips removed1 teaspoon salt2 teaspoons paprika½ teaspoon cayenne pepperHot sauce125g butter¾ cup Masterfoods Hot sauce2 teaspoons Tobasco sauce1 tablespoon white vinegar1 tablespoon Worcestershire sauce¼ teaspoon cayenne pepper2 teaspoons garlic powder1 teaspoon salt5. To make the hot sauce, melt butterin a saucepan and add remainingingredients. Stir and bring to the boil.Remove and set aside.6. Place hot wings into a bowl and drizzleover the sauce; toss to coat.Serve immediately with celery sticks and bluecheese sauce.Blue cheese sauce¼ cup sour cream¼ cup mayonnaise80g blue cheese, coarsely chopped1 small garlic clove, mincedSqueeze lemon juiceMETHOD1. To make the blue cheese sauce, combineingredients into a blender or foodprocessor and process until smooth.Spoon into a small serving bowl.2. Cut each wing in half and place into alarge bowl.3. Combine salt, paprika and cayennepepper and mix well through the wings;toss to coat lightly; Cover with cling filmand refrigerate for 30 minutes.4. Fill the deep fryer with 4 litres of oil.Heat oil in the deep fryer to 180°C.place 6-8 wings into the basket, lowerand cook 6-7 minutes or until cookedthrough and golden. Place onto a wirerack over a lined tray to drain. Repeatwith remaining chicken, making sure toreheat the oil between batches.25

RecipesHoney Sesame ChickenServes 4-6INGREDIENTS800g chicken breast fillet1½ cups ice water1 egg¼ teaspoon salt1 cup self raising flour2/3 cup corn flour, plus extra for dusting100g packet Vermicelli noodles2 green onion, sliced for garnish.Honey sauce1 cup honeyL cup Shaoxing wine2 tablespoons sesame seeds2 green onions, finely slicedMETHOD1. Fill deep fryer with 4 litres of oil. Preheatto 180°C.2. Slice chicken into 5mm thin strips,cutting across the grain.3. Combine water, egg and salt and whisktogether in a jug. Sift flours into a bowland slowly whisk in egg and watermixture to form a smooth batter.4. Working with small batches of chickenat a time, dust chicken in corn flourlightly and then dip into prepared batter.5. Preheat oven 150°C.6. With basket in lowered position,use tongs to lower chicken piecesindividually into the hot oil. You shouldonly do about 8-10 strips at a time. Cookapproximately 2-3 minutes or until agolden colour and batter is crisp.. Drainon paper towel lined tray and place inthe oven to keep warm. Repeat withremaining chicken and batter, makingsure to reheat the oil between eachbatch.7. Warm honey and Shaoxing winetogether in a small saucepan andsimmer until thick and syrupy. Tipchicken into a large bowl and pour overhot syrup. Sprinkle with sesame seedsand toss to coat evenly.8. Place vermicelli noodles into hot oiland cook 20 seconds or until it puffs up.Remove and place onto serving platter.Top with honey sesame chicken andgarnish with slice green onions. Serveimmediately.Home made chicken nuggetsMakes approx 25INGREDIENTS600g chicken breast fillet, diced1 teaspoon salt1 teaspoon ground white pepper2 teaspoons dried parsley flakes2 teaspoons garlic salt2 eggs, beaten1 cup plain flourMETHOD1. Fill the deep fryer with 4 litres of oil. Setdeep fryer to NUGGETS/FRESH setting.Line a baking tray with paper towel.2. Place chicken into a food processor andprocess until it breaks down and forms asticky paste. Transfer to a large bowl andadd salt, pepper, parsley and onion garlicsalt; mix well.3. Roll tablespoon measures of chickenmixture into nugget shape and coatlightly in the flour.4. Dip into beaten egg and coat again inthe flour.5. Cook in batches of 6, shaking basketregularly. Drain on paper towel and placeinto the oven to keep warm.6. Repeat with remaining chicken, makingsure to reheat the oil between each batch.Serve hot with your favourite sauce.26

RecipesSpicy salt and pepper squidServes 4-6INGREDIENTS15 small dried chillies, coarsely choppedL cup sea salt3 tablespoons Sichuaun peppercorns2 tablespoon white peppercorns400g rice flour (substitute with plain orcornflour)1.5kg medium whole squid, cleaned and peeled3 egg whitesFinely sliced red chilli, lime wedges andcoriander to serveMETHOD1. Place chillies, sea salt, Sichuaun andwhite peppercorns into a large fryingpan and heat over medium heat for5 minutes or until spices are fragrantand crackling. Remove and coolcompletely.2. Grind cooled spices in a spice grinderor pestle and mortar until finely ground.Place flour and spices into a large snaplock bag, mix well and set aside.3. Clean squid by removing innards andcutting off legs. Peel off skin and flapand cut open tube to expose inside flesh.Wash well and dry with paper towel.4. Score inside of tube closely in acriss-cross pattern and cut into stripsor squares.5. Fill deep fryer with 4 litres of oil. Setdeep fryer to CALAMARI/FRESHsetting6. Dip a small batch of squid into egg whiteand toss through flour mix.7. Shake off excess flour and place intobase of wire basket. Lower basket andPRESS start timer.8. Drain on paper towel and repeat withremaining squid, eggs and flour.Sesame Prawn toastsMakes 24INGREDIENTS300g peeled green prawns1 green onion, sliced1cm piece ginger, finely grated1 tablespoon Shaoxing wine1 teaspoon sesame oilPinch white pepper and salt1 egg white2 teaspoons corn flour12 slices white day old bread, crusts removed½ cup sesame seedsHot chilli sauce to serveMETHOD1. Place prawns, green onion, ginger,Shaoxing wine, sesame oil, seasonings,egg and corn flour into the bowl of afood processor and pulse until it forms asmooth paste. Set aside.2. Cut each slice in half into 2 triangles andspread prawn filling over evenly, makingsure to reach the edges of the bread.3. Dip each triangle, prawn side down, intosesame seeds to coat and set aside.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Line a baking tray with papertowel.5. Deep fry 4-6 triangles at a time for1 minute each side. Drain and repeatwith remaining bread, making sure toreheat the oil between each batch.Serve prawn toast with hot chilli sauce.Serve hot with sliced red chilli, lime wedgesand fresh coriander sprigs.29

RecipesThai fish cakesServes 6-8 as part of an appetiserINGREDIENTS600g white fish fillets, such as barramundi,snapper and red fish fillets2 tablespoons Thai red curry paste1 tablespoon fish sauce2 teaspoons white sugar1 egg white2 kaffir lime leaves, finely shredded80g green beans, finely sliced5. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Place 6-8 fishcakes into the hotoil and cook 2-3 minutes or until goldenbrown. Remove and drain on papertowel. Repeat with remaining fish cakes,making sure to reheat the oil betweenbatches.Serve with dipping sauce and lime wedges.Dipping sauce½ cup sugarL cup white vinegar1 tablespoon fish sauce½ Lebanese cucumber, seeded and finely diced1 long red chilli, finely choppedMETHOD1. To make the dipping sauce; combinesugar, vinegar and 2 tablespoons coldwater into a small saucepan. Stir overmedium high heat until sugar hasdissolved. Stir in fish sauce and coolcompletely. Just before serving, stirthrough cucumber and chilli.2. Dice fish into large cubes and placeinto the bowl of a food processor alongwith curry paste, fish sauce, white sugarand egg whites. Using the pulse button,process ingredients until mixture issmooth.3. Tip mixture into a bowl and mix throughfinely shredded kaffir lime leaves andsliced green beans.4. Wet hands with cold water and formfish cake mixture into flat round shapes3-4cm wide and place onto a linedbaking tray.30

RecipesArancini Balls withMushroom, thyme andtaleggio cheeseMakes 16INGREDIENTS2 ½ cups chicken stock2 tablespoons olive oil20g butter1 onion, finely chopped2 garlic cloves, crushed¾ cup aborio rice (or vialone and canaroli rice)2 tablespoons grated parmesanSea salt and freshly ground black pepper120g Swiss brown mushrooms, trimmed andfinely chopped1 teaspoon chopped thyme20g taleggio cheese, finely dicedL cup dried breadcrumbs5. Roll tablespoons of risotto into a balland push a hole into the side. Spoon ina little of the mushroom mixture andtaleggio cheese into the centre and rollto enclose, using a little extra rice toplug the hole. Coat balls in breadcrumbsand refrigerate until required.6. Fill deep fryer with 4 litres of oil. Preheatto 190°C. Deep fry in batches for1-1½ minutes or until golden brown andheat through.Season with sea salt and serve hot.METHOD1. Place stock into a saucepan and warmgently over low heat.2. Heat half the oil and butter together ina pan and cook onion and garlic overmedium heat for 3-4 minutes or untilsoftened. Remove half of the onionmixture and set aside to cook with themushrooms.3. Add rice and toss to coat for1 minute. Pour in half the stock and stiroccasionally until all the stock has beenabsorbed. Repeat with remaining stockuntil the rice is cooked; stir in parmesanand season with black pepper. Spoononto a flat tray; cover and cool in therefrigerator.4. Wipe out any rice remaining frompan and add remaining oil and onionmixture, mushroom and thyme. Cookover medium heat until mushrooms havesoftened and mixture is dry. Remove andcool completely.32

RecipesStuffed zucchini flowerswith feta and basilServes 4 as an entréeINGREDIENTS1 cup flourPinch salt1 cup water2 teaspoons olive oil1 egg, separated16 zucchini flowers150g marinated goat’s cheese feta1 tablespoon finely chopped basilSalt and freshly ground black pepperMETHOD1. Mix flour and salt together and whisk inwater, oil and egg yolk. Set aside to restfor 30 minutes.2. Fill deep fryer with 4 litres of oil andpreheat to 180°C.3. Gently wash zucchini flowers and patdry with paper towel. Open each flowerand remove stamen from inside; Discard.4. Mash goat’s feta and basil together andseason with freshly ground black pepper.Spoon a teaspoonful into each flowerand press petals together to enclose.5. Whisk egg white to soft peaks andfold through batter. Coating one ata time, dip each zucchini flower intothe batter and lower into the hot oil.Cook in batches of 4 for 3-4 minutes oruntil crisp and golden. Drain on papertowel and season with salt. Repeat withremaining batter and zucchini, makingsure to reheat the oil between batches.Serve immediately.Japanese Miso glazedeggplantServes 4-6INGREDIENTS2 tablespoons mirin2 tablespoons sake3 tablespoons shiro miso2 tablespoons sugar1 teaspoons sesame oil6 Japanese eggplants1 tablespoon sesame seeds2 green onions, slicedMETHOD1. Fill deep fryer with 4 litres of oil. Preheatto 190°C.2. Combine mirin and sake in a smallsaucepan and bring to the boil overmedium high heat. Boil for 1-2 minutesto cook off the alcohol. Remove andstir in miso and sugar until thick andsmooth.3. Reduce heat to low and return misomixture to the stove. Cook, stirringoccasionally for 5 minutes. Remove andcool completely; stir in sesame oil andset aside.4. Slice eggplants in half lengthways andscore flesh in a criss-cross pattern. Patdry with paper towel.5. Place 3-4 halves into the basket andcarefully lower them into the hot oil.Cook 1-2 minutes. Remove and drainon paper towel. Repeat with remainingeggplant making sure to reheat the oilbetween each batch.6. Preheat a grill on High. Lay cookedeggplant, cut side up, onto a baking traylined with baking paper, and brush withmiso glaze. Sprinkle with sesame seeds.Grill for 2-3 minutes or until golden andhot.Serve immediately topped with slice greenonions.33

RecipesDeep fried shredded beefServes 6INGREDIENTS600g beef fillet, trimmed¼ cup light soy sauce2 tablespoons Shaoxing wine1 tablespoon fish sauce1 teaspoon sesame oil3 garlic cloves, crushed2cm piece ginger, finely grated½ cup corn flourIce berg lettuce cups and sliced green onion toservePlum or hoisin sauce to serveMETHOD1. Wrap the fillet in plastic wrap and placeinto the freezer for 1 hour or until semifrozen.Remove plastic and cut the filletlengthways into six slices. Slice eachstrip thinly across the grain so that youhave long thin strips the size of a matchstick.2. Place into a bowl and stir in soy,Shaoxing wine, fish sauce, sesame oil,garlic and ginger. Cover and refrigeratefor 2 hours or preferably overnight.3. Sift corn flour over beef and mix well.Spread the beef out onto a tray andrefrigerate uncovered for 1 hour.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C.5. Have basket in lowered position. Deepfry beef in small batches, separating thebeef with metal tongs. Cook 3-4 minutesor until crisp and browned. Lift basketand drain on paper towel. Repeat withremaining beef, making sure to reheatthe oil between each batch.6. To serve, place lettuce cups onto servingplates and fill with a little sauce. Topwith crispy beef strips and sprinkle oversliced green onions. Serve immediately.Yummy Veal schnitzelServes 6-8INGREDIENTS8 veal escalopes (approx 100g each)1 cup dried breadcrumbs1 cup panko crumbs½ cup finely grated parmesan3 teaspoons garlic salt2 tablespoons dried parsley flakes½ cup plain flour3 eggs, beatenLemon wedges to serveMETHOD1. Place veal between 2 layers of clingfilm and pound with a meat mallet untilapproximately 2mm thin.2. Combine crumbs, parmesan, garlic saltand parsley and mix well; transfer crumbmixture to a flat plate.3. Coat 1 veal steak in flour, shaking off anyexcess and then dip into beaten egg.4. Cover with crumb mixture, pressinglightly so that the crumb sticks. Transferschnitzel to a clean plate and repeat withremaining steaks, flour, egg and crumb.5. Cover plate with cling film andrefrigerate for 30 minutes.6. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Preheat oven 160°C and line abaking tray with paper towel.7. Deep fry 1 or 2 schnitzel at a time for2 minutes; place onto prepared trayand keep warm in oven. Repeat withremaining schnitzel, making sure toreheat the oil between batches.Serve hot with wedges of lemon.NOTESubstitute with chicken for chickenschnitzel.34

RecipesChocolate Cannoli withorange and chocolatericotta creamMakes 16INGREDIENTS3 cups plain flour2 tablespoons cocoa¼ cup caster sugar¼ teaspoon salt70g cold lard2 eggs, beaten2 tablespoons white vinegar60ml Marsala1 egg white, lightly whiskedOrange and chocolate ricotta cream600g fresh ricotta, well drained of excess liquid½ cup icing sugar, plus extra for dustingFinely grated rind of an orange1 tablespoon Grand Marnier½ cup dark Lindt 70% chocolate, finely choppedMETHOD1. Place flour, cocoa, sugar and salt intothe bowl of a food process and addlard. Pulse until mixture resembles finebreadcrumbs. Add eggs, white vinegarand Marsala and pulse until dough justcomes together. Add an extra1-2 tablespoons of water if dough is toodry. Tip onto a lightly floured surfaceand knead for 1-2 minutes until smoothand elastic. Divide dough in two andform into a disc. Cover with plastic wrapand refrigerate for 2 hours.2. Fill deep fryer with 4 litres of oil. Preheatto 180°C and line a tray with papertowel.3. Unwrap one pastry disc and roll out untilabout 1mm thick. Using an 8cm cutter,cut out discs from dough. Working with4 discs at a time, roll out each pastry discinto an oval shape that will fit onto thecannoli tube. The dough should now be½ mm thick. Grease 4 cannoli tubes withcooking spray and wrap each pastry discaround the cannoli tubes, securing thejoin with egg white and pressing downon the centre to seal completely.4. Fry 4 tubes at a time for 2-3 minutesor until cannoli is golden and crisp.Remove from oil and drain on papertowel. Cool slightly.5. While, still warm, remove cannoli shellsfrom the tubes by holding cannoli in thecentre and gently sliding cannoli fromthe tube. Allow to cool completely.6. Repeat with remaining dough and tubes,making sure to reheat the oil betweenbatches.7. To make the ricotta cream; lightly beatricotta and icing sugar until creamyand soft. Fold through orange rindand Grand Marnier. Spoon into apiping bag with a large nozzle and fillcooled cannoli tubes. Dip each end ofthe cannoli into the finely choppedchocolate and serve dusted with icingsugar.Serve with coffee.NOTEUnfilled cannoli tubes can be kept inan air tight container for 3-4 days.35

RecipesLittle chocolate filleddonutsMakes 24INGREDIENTS2 teaspoons dry yeast½ cup warm milk2 tablespoons caster sugar50g butter, melted2L cups plain flour, plus extra for kneading2 eggs, beaten50g dark chocolate bitsChocolate icing125g butter2 tablespoons cocoa powder250g icing sugar¼ cup milk5. Place basket into lowered position andcarefully drop 4 or 5 balls into oil; cook,turning over half way. Remove basketand turn out donuts onto paper towel.Repeat with remaining balls, makingsure to reheat oil between batches. Cooldonuts completely.6. To make the icing, melt butter in asaucepan over low heat and stir in cocoa.Bring to the boil for 30 seconds andremove. Stir in icing sugar and milk andbeat until smooth and glossy. Dip oneside of doughnuts into icing and coolon a wire rack until set.Method1. Combine the yeast, milk and half thesugar into a large bowl. Set aside for5 minutes or until bubble appear onthe surface.2. Add butter, flour, eggs and remainingsugar. Using a butter knife, cut mixtureuntil a soft sticky dough forms.3. Turn out onto a lightly floured surfaceand knead for 3 minutes or until smooth.Place into an oiled bowl, cover and standin a warm place for 30 minutes or untildoubled in size. Punch risen doughand tip back onto a floured surface,knead again for 2-3 minutes so thatthe dough is smooth and very elastic.Roll tablespoons of dough into ballsand place onto a baking tray lined withbaking paper. Push 2 chocolate bits intothe centre of each ball and roll to fullyenclose; set aside for 30 minutes to rise.4. Fill deep fryer with 4 litres of oil. Setdeep fryer to DONUT/FRESH setting.36

RecipesCinnamon sugared potatodonutsMakes 14INGREDIENTS1 tablespoon dried yeast1 cup warm milk¼ cup caster sugar, plus extra ½ teaspoon½ cup cool mashed potato2 cups plain flourPinch salt2 tablespoons vegetable oil½ cup caster sugar1 tablespoon ground cinnamon6. Fill deep fryer with 4 litres of oil. Setdeep fryer to DONUTS/FRESH setting.7. Place basket into lowered position andcarefully drop 3 rings into oil, cookturning over half way, or until golden.Remove basket and turn out onto papertowel.Dust warm donuts with combined sugar andcinnamon and serve hot or cold.METHOD1. Combine yeast, milk and½ teaspoon of sugar into a large bowl.Set aside for 5 minutes or until bubblesappear on the surface.2. Place remaining sugar, mashed potato,flour and oil into a large mixing bowland pour in yeast mixture.3. Using a butter knife, cut mixture untilit forms a sticky dough. Turn out onto alightly floured surface and knead for5 minutes or until smooth. Place into anoiled bowl, cover and stand in a warmplace for 30 minutes or until doubled insize.4. Punch risen dough and tip back onto afloured surface, knead again for5 minutes so that the dough is smoothand very elastic.5. Roll out dough to approximately 1 ½cmthick. Use a 9cm round cutter to cut outcircles. Use a 3cm round cutter to cutholes from the centre of the rounds tomake rings. Place rings onto a bakingtray lined with non-stick paper. Kneadremaining dough and repeat with cuttersuntil dough has been used up. Set asidefor 10-15 minutes or until risen.37

RecipesCoconut banana fritterswith lime & honey syrupServes 6INGREDIENTS1 cup rice flour, plus extra for dusting¼ cup caster sugar¼ cup shredded coconut2 tablespoons sesame seeds270ml can coconut milk1/2 cup water4 large bananasSyrup1/2 cup water½ cup sugar2 tablespoons honey1 star aniseGrated rind and juice of 1 limeMETHOD1. To make the syrup, place water, sugar,honey, star anise and lime rind into asaucepan. Bring to the boil over mediumhigh heat, stirring occasionally. Reduceto a simmer and cook until reduced byhalf and thick and syrupy. Remove andstir in lime juice; cool completely.2. Combine rice flour, sugar, coconut andsesame seeds in a large bowl.3. Stir in coconut milk and water to form asmooth batter the consistency of thickcream.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C.5. Peel and halve bananas lengthways. Dustwith extra rice flour, shaking off excess.6. Coating one at a time, dip banana halvesinto batter and gently lower the 2 halvesinto the hot oil. Cook 2-3 minutes oruntil golden. Remove and drain on papertowel. Repeat with remaining bananaand batter, making sure to reheat the oilbetween batches.Serve hot bananas drizzled over with syrupand a scoop of ice cream.Home made apple turnoversMakes 8INGREDIENTS600g green apples (about 4)1 cinnamon stick2 tablespoons brown sugarPinch ground nutmeg10g butter2 sheets frozen butter puff pastry, thawedCinnamon sugar to serveMEthOD1. Place apples into a saucepan withcinnamon stick and add enough waterto come half way up. Cook over mediumheat, stirring occasionally, for 8-10minutes or until softened and all thewater has evaporated.2. Stir in sugar, nutmeg and butter andcontinue cooking until thickened andcompletely soft and broken down.Transfer to a bowl and chill in therefrigerator until cold.3. Cut each sheet of pastry into 4 squaresand fill one half of each square witha large heaped tablespoon of applemixture. Brush edges with water and foldover pastry to form a rectangle.4. Using a fork, press around the edgesto seal.5. Fill deep fryer with 4 litres of oil.Preheat to 190°C and deep fry two appleturnovers at a time for 21/2 minutes,turning over half way.6. Drain on paper towel and sprinkle withcinnamon sugar. Repeat with remainingapple turnovers, making sure to reheatthe oil between batches.Serve hot with vanilla ice cream.38

NOTES39