STUFFED zUCCHINI (SERVES 4)
1/4 cup olive oil
1 white onion, finely chopped
1 clove garlic, finely chopped
1/2 cup flaked almonds
1/4 cup dried cranberries
Salt and pepper
ground cinnamon
400 g ground beef
6 medium zucchini
300 g gouda cheese, grated
1. Preheat the Jet Fryer.
2. Heat the oil in a frying pan and add the onion and garlic until softened. Add the pine nuts, the
almonds and cranberries, and season with salt, pepper and cinnamon. when golden brown, add
the ground beef, cook for a further 10 minutes and then set aside.
3. blanch the zucchini in a pan of boiling water for a couple of minutes. Remove them from the
pan and slice them down the middle lengthways. Hollow out each zucchini half using a spoon. Set
aside.
4. Fill the zucchini halves with the meat mixture and remove any excess liquid. Top with the grated
cheese. Place in batches on the frying basket of the Jet Fryer and cook for approximately 20 minu-
tes per batch.
5. Serve hot.
Note: the number of zucchini halves per batch will vary depending on their size.
GREEN BEAN BUNDLES WITH BACON (SERVES 4-6)
250 g green beans
4-6 slices smoked bacon
2 tbsp. olive oil
Salt and freshly milled black pepper
1. Preheat the Jet Fryer.
2. Add a tablespoonful of salt to a pan of boiling water and blanch the green beans for no longer
than 3 minutes. Drain and set aside.
3. Take a small bundle of green beans and wrap a slice of bacon round the middle of each. Secure
the bacon with a cocktail stick to prevent it from opening when cooking.
4. brush with the olive oil and season to taste. Cook on the frying basket for 10-15 minutes or until
the bacon is golden brown.
5. Serve hot as an accompaniment.
