FRENCH FRIED POTATOES (SERVES 4)
500 g potatoes, peeled
3 tbsp. vegetable oil
Salt to taste
1. Preheat the Jet Fryer.
2. Cut the potatoes into sticks.
3. Place them in a bowl of water and then drain. Dry thoroughly with kitchen paper.
4. brush the potatoes with vegetable oil and place them on the frying baskett of the Jet Fryer.
5. Cook for 15-20 minutes until golden brown.
6. As soon as they have been removed from the fryer, add salt to taste.
VEGETARIAN SAMOSAS (SERVES 8)
For the pastry:
2 cups white flour
1 pinch salt
3 tbsp. sesame oil
3/4 cup water
For the filling:
2 tbsp. clarified butter
1/2 onion, finely chopped
1 tbsp. fresh ginger, grated
1 clove garlic, finely chopped
2 tsp. ground turmeric
1 tsp. ground cumin
1/2 tsp. mustard seeds
1/2 tsp. ground cayenne pepper
300 g potatoes, peeled, cooked and chopped into small cubes
150 g carrots, peeled, cooked and chopped into small cubes
Salt and pepper
1/4 cup peanut oil
1. Combine the flour, salt, oil and water. Knead for 10 minutes until a smooth dough is formed.
Cover with plastic wrap and set aside for 20 minutes.
2. In a large frying pan, sauté the onion, ginger and garlic in the clarified butter for 3 minutes, until
softened. Add the lightly toasted spices and stir. Add the cooked potatoes and carrots to the mixtu-
re, stir well and season with salt and pepper. Set aside.
3. Preheat the Jet Fryer.
4. Divide the dough into 8 or 10 portions. Using a rolling pin, flatten each piece of dough into a
circle and cut in half. Form a cone shape with each piece and fill with the vegetable mixture. Close
the ends of the samosas to form triangles.
5. Place 4 or 5 samosas on the frying basket, brush with the peanut oil and cook for 10-15 minutes
until they are golden brown on the outside.
6. Serve hot, accompanied by sweet and sour sauce or fruit chutney.
