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Minted pea wontons
3 medium potatoes, peeled and cut into
5mm dice
1 onion, peeled and finely chopped
2 teaspoon oil
1 teaspoon ground cumin
220g can peas
¼ cup mint, chopped
125g wonton wrappers
1. Boil the diced potato until just cooked.
Drain.
2. In a saucepan cook onion in oil until soft
add cumin and peas and rough mash.
Remove from heat.
3. Add potato and mint. Stir to combine.
4. Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal
with a light brush of water.
5. Heat fryer to 190ºC, and deep fry in
batches, until golden brown, about 3-4
minutes.
6. Serve with minted yoghurt if desired.
Southern fried chicken Makes 23 wings
10 small chicken wings
½ cup flour
½ teaspoon salt
½ teaspoon hot paprika (optional)
1 egg, beaten with 2 tablespoons water
1 cup dried breadcrumbs
1. Mix flour with salt and paprika. Dry
drumsticks and coat in seasoned flour.
2. Dip each wing into egg mixture separately
and coat in breadcrumbs.
3. Heat oil to 170ºC
4. Deep fry wings in batches until wings are
crisp and cooked through. Drain well.
Keep wings warm while cooking remaining
batches.
5. Drain well and keep hot while other pieces
are cooking.
Classic Buffalo Wings Makes 32 wings
16 small chicken wings
¹/
³
cup Maggi hot chilli sauce
80g butter
Blue cheese dressing or
Ranch dressing for dipping
1. Cut tips from chicken wings and discard.
Cut wings in half at joint.
2. Heat oil in fryer to 190°C.
3. Combine the chilli sauce and butter and
whisk through to combine.
4. Deep fry wings in batches until wings are
crisp and cooked through. Drain well.
Keep wings warm while cooking remaining
batches.
5. Place wings in a large bowl and toss
through chilli sauce.
6. Serve wings with blue cheese or ranch
dressing.
Recipes continued