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16
Potato dumplings Makes approx. 25-30
4 medium potatoes, peeled, cooked and
mashed.
60g butter
1
1
/4 cups water
1 cup plain flour, shifted
3 eggs
1tsp salt
1.Place butter salt and water into a saucepan
and bring to the boil.
2.Add the shifted flour all at once and stir
vigorously with a wooden spoon over a low
to medium heat, until the dough forms and
pulls away from the edges of the pan.
Remove from heat and set aside to cool for
5 minutes.
3.Add eggs one at a time to the dough,
beating well between additions. The dough
should look smooth and shiny.
4.Add mash to dough and beat mixture until
smooth.
5.Heat fryer to 170ºC.
6.Using two spoons scoop heaped balls of
mixture into the fryer basket. Deep fry
about 8 at a time for 4-5 minutes, and
golden brown.
Salt and chilli Chicken wings
500g Chicken wings, cut into pieces
1
/
2
cup rice or cornflour
1 tbsp salt
1 tsp pepper
1 tsp ground chilli
1.Dry wing pieces and make small incisions
into the thickest parts of each piece.
2.Coat pieces lightly in flour. Shake off
excess.
3.Heat oil to 190ºC, fry wings for 4-5
minutes.
4.Mix salt pepper and chilli in a large bowl.
Drain wings and toss through salt mix.
Serve straight away.
Fried Cheese Scones
Filling
1 egg
100g grated gryere or cheddar cheese
2 leeks, finely sliced
1
/
4
cup cream
salt and pepper
Dough
30g butter (diced)
1
1
/
2
cups self-raising flour
1
/
2
tsp salt
3
/
4
cup milk
1.For filling. Saute leeks in 1tbsp of butter
until soft. Remove from the heat and mix
through cheese, egg, and cream. Season
and set aside to cool.
2.For Dough. Place butter, flour and salt in a
bowl and rub the mixture between
fingertips until it resembles fine
breadcrumbs. Add milk and bring dough
together.
3.Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.
4.Take about 2 tbsp of the dough at a time
and work into a flat circle. Place 1tsp of
the filling in the centre and work edges
together, pinching to seal. Be careful to
keep the thickness of the dough as even as
possible.
5.Heat oil to 160ºC, frying about 8 at a time
until puffy and golden.
6.Drain and serve hot.
Recipes continued