SPICED APPLES WITH GORGONzOLA CHEESE (SERVES 4-6)
4-6 apples
150 ml honey
1 lemon
6 cloves
1 cinnamon stick
100 g gorgonzola cheese (or other blue cheese)
1/2 cup whipping cream
1. Remove the stalks from the apples, cut around the stalk area and remove the core using a
spoon, making sure not to cut right through the apples.
2. Preheat the Jet Fryer. Place each apple on a square of aluminum foil large enough to wrap
around the apple. Place the apple in the center of the aluminum foil, pour a teaspoonful of honey
into the hole and drizzle with lemon juice. Add the spices just before wrapping each apple.
3. Place the wrapped apples on the frying basket of the Jet Fryer and cook for 60 minutes.
4. mix the blue cheese with a tablespoonful of the honey and the whipping cream using a whisk.
5. Remove the apples and allow to cool for 10 minutes. Remove the aluminum foil and take
out the spices.
6. Fill the apples with the cheese mixture and serve.
MILANESA A LA NAPOLITANA (SERVES 2-4)
50 g breadcrumbs
1 tsp. garlic powder
1 tsp. dried oregano
1 egg, beaten
4 veal escalopes
Salt and freshly milled black pepper
1 cup thick tomato purée
2-4 slices of ham
1 ball of mozzarella cheese, cut into slices
Fresh basil
1. Combine the breadcrumbs with the powdered garlic and oregano. Set aside.
2. Preheat the Jet Fryer. Dip the veal escalopes in the beaten egg and then coat them in the
breadcrumb mixture. Shake to remove any excess. Set aside.
3. Season with salt and pepper and cook on the
frying basket for 10 minutes until golden brown.
4. Top the veal escalopes with a teaspoonful of tomato purée, a slice of ham and a slice of mozza-
rella cheese. Cook for a further 10 minutes.
5. Carefully remove from the frying basket and plate up immediately. garnish with one or two basil
leaves and serve.
