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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009


1 kg Plain flour
250 g Butter, lard or margarine
1 Egg
400 ml Salted water
Beef filling:
150 g Butter, lard or margarine
2 tb Oil
750 g Minced beef
8 Or 10 green (spring) onions
1 tb Paprika
Salt and pepper
4 Hard boiled eggs, chopped
250 g Green olives
1 t Ground chilli
1/4 c Tomato puree
1 t Ground cumin
1 t Mixed spices
1 t Cinnamon
1 c Beef stock
Chicken filling:
500 g Minced chicken
3 tb To 4 tb oil
200 g Red capsicum, finely chopped
300 g Onions, finely chopped
4 tb Tomato puree
3 Hard-boiled eggs, chopped
Dough: Oil or a mixture of oil and solid vegetable
shortening for deep frying.
To make dough: Sift the flour, add the melted
shortening and the egg. Add the salted water bit by
bit and mix to a firm dough. Knead for 10 minutes if
making by hand, 4-5 minutes if using an electric mixer
with a dough hook, or 1-2 minutes if using a food
processor with a dough hook. Leave it to rest for 15
to 30 minutes.
To make the beef filling: Heat the oil and shortening
in a frying pan and saute the green onions, finely
chopped. Add the meat and stir until it is cooked.
Stir in the tomato puree and remaining ingredients,
cook for a few minutes more. Leave until completely
cold before assembling empanadas.
To make the chicken filling: Heat the oil and fry the
onions, then add the capsicum and dry until soft. Add
the minced chicken and stir until it has all changed
color. Season to taste, add the tomato puree, mix
well and simmer for a further 3 minutes. Leave until
completely cold before assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mm
thick and, using a saucer or something similar as a
guide, cut into 24-30 circles about 14 cms in
diameter. Divide whichever filling mixture you are
using between the circles, putting it on one side of
the circle only. Moisten the outer rim of the dough
with water and fold over into a semi-circle. Curve the
ends of the folded side together a little to form a
crescent, then secure the joined edges by folding
them over each other in small sections to form a
"rope" effect (if this sounds too confusing, just
press together and decorate with a fork in the usual
way). Heat about 6-8 cm deep frying oil to very hot
and deep fry the empanadas one or two at a time just
until golden. Remove from the oil immediately and
drain well on kitchen paper. Serve very hot
Halve the filling ingredients or double the dough if
making both beef and chicken empanadas. Empanadas
often include raisins or sultanas which create an
interesting flavour contrast with the meat. A handful
can be added to either of these recipes if you like.
5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar has
barrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so they
drain of moisture/blood. A minimum of 24 hours. This small step will
help produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees.
4. Fry wings in small batches until done-8-10 minutes, depending on
the equipment.
5 Drain of excess oil and immediately place in large bowl and coat with
hot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot
Sauce and Margarine are really to taste. Medium 'HEAT' Wings are
approx. obtained by using 1 cup of Hot Sauce for the entire 5# and
1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just vary
the volume of hot sauce to get the taste they want.
Onions Fried In Deep Fat
6 medium onions -- (6 to 8)
1 cup flour
1 cup milk
1 egg
1/4 teaspoon salt
cooking fat
Skin the onions, slice very thin, separate into rings, dip into a
batter made from the flour, milk, egg, and salt, and drain well. Have
ready a kettle of fat hot enough to brown a small piece of bread in 60
seconds. Put the onions in a wire basket, lower into the hot fat, fry
until the onions are golden brown, remove, drain on absorbent paper,
sprinkle with salt, and keep hot until served. Onions fried in this
way will generally keep crisp for several days, or may be
reheated in the same way as potato chips.


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