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Apple Coleslaw
Makes 6 serves
500g red apples, cored, peeled, halved
400g white cabbage
½ medium red onion, peeled
4 sticks celery, washed
¼ cup greek yoghurt
2 tsp lemon juice
1 tsp paprika
1. Using the grating disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the apples down the feed chute,
with the pusher until all apples have
been thinly sliced.
2. Using the slicing disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the cabbage, onion and celery
down the feed chute, with the pusher
until all have been thinly sliced.
3. In a bowl, combine the yoghurt,
lemon and paprika and toss through
the coleslaw.
4. Serve with grilled chicken.
Sweet Potato Fries
Makes 500g
3 litres vegetable oil, for deep frying
500g sweet potato, cut into 6cm x 1cm
batons
¼ cup plain flour
1 tsp sweet paprika
1 tbsp sesame seeds
2 tsp flaked salt
1. Fill with oil and preheat a 3 litre deep
fryer to 190°C.
2. Using the chipping disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the sweet potato down the feed
chute, with the pusher until all sweet
potato has been processed.
3. In a bowl, toss together the sweet
potato batons, flour, paprika and
sesame seeds until completely
coated.
4. Shake away the excess flour and
place into the deep frying basket.
Cook for 6 minutes or until golden
brown. Raise the deep frying basket
and allow to drain for 2 minutes.
5. Place the chips into a large bowl and
toss with salt and serve immediately.
NOTE:
To make potato chips,
follow the same instructions,
however cook for 8 minutes or
until golden brown.