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Shallot and sesame puffs
2 sheets ready rolled shortcrust pastry
1 tbsp vegetable oil
1 tsp fresh grated ginger
1 clove garlic crushed
12 green shallots, sliced
1
/
2
cup sesame seeds
2 tbsp oyster sauce
1 egg yolk, beaten
extra sesame seeds
1.Heat oil in a wok, add ginger, garlic,
shallots and sesame seeds. Stir fry for 1
minute, add oyster sauce. Remove from
heat set aside to cool.
2.Cut 8cm
2
(squares) from pastry sheets
3.Place a tbsp of shallot mixture into each
square, glaze edges with egg. Bring the
four corners to the centre and pinch edges
to seal.
4.Glaze with remaining egg and sprinkle
lightly with extra sesame seeds.
5.Heat oil to 180ºC and fry till golden brown,
about 4 minutes.
Meat fritters Makes 12 fritters
1 cup self raising flour
salt and pepper
1 egg
2 tbsp oil
1
/
4
cup water
1
/
2
-
3
/
4
cup milk
2 cups cooked, diced leftover meat ( beef,
pork, lamb, chicken)
1 onion, chopped finely
1.Place the flour, salt and pepper into a
small mixing bowl. Add egg oil and water,
mix till smooth.
2.Beat in milk as required to form a loose
batter. Add meat and onion.
3.Heat oil to 160ºC. Spoon batter into the
hot oil. Cook until golden brown, about 5
minutes.
4.Drain and serve with reheated leftover
gravy.
Meatballs Makes about 18
750g minced topside steak
1 onion chopped
1
/
2
cup breadcrumbs
2 tbsp chopped parsley
1
/
2
tsp salt
1
/
2
tsp pepper
1
/
2
tsp dried mixed herbs
2 tsp Worcestershire sauce
1 egg, lightly beaten
1.Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2.Add enough egg to bind mixture together.
3.Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
4.Heat oil to 160ºC
5.Fry for 6-7 minutes, till golden. Drain and
serve with a spicy dipping sauce.
Recipes continued