Page 62 - Kenwood Cook Book

Potato Crisps

USING POTATO PEELER AND Peel as many potatoes as required.
SLICER AND SHREDDER Slice with fine slicing drum on speed 2,
potatoes using the mixing bowl half full of cold
fat for deep frying water to catch the potato.
Thoroughly wash to remove all trace of
starch – if possible soak in cold water for
½ hour – then drain and dry in a tea
towel.
Place crisps in a deep frying basket and
plunge into fat, heated until a faint trace
of smoke is visible.
They will become crisp and golden in a
few seconds. Lift out, shake off excess
fat, sprinkle with salt, shake again and
drain on draining paper. Leave till cold,
when they may be stored in an airtight
tin.

Cheese Toasties

USING LIQUIDISER Cut cheese into 1“ cubes and feed into
6-8 oz sharp cheese the liquidiser through the lid, using
2 eggs minimum speed.
2 oz butter Stop and add eggs, seasoning and
salt, pepper melted butter.
1 tsp Worcestershire sauce Switch again to minimum speed.
½ tsp dry mustard Lightly toast 4 slices of bread on one
side. Place spoonfuls of cheese mixture
on untoasted side of bread and place in
a moderate oven until cheese begins to
bubble and turn brown.

French Fried Cheese Balls

USING SLICER AND Shred the cheese on fine shredder.
SHREDDER AND WHISK Combine cheese, flour and seasoning.
¼ lb sharp cheese, cheddar Whisk the egg whites until stiff on top
type speed and fold in cheese mixture with
1 tbsp flour (plain) the spatula.
½ tsp Worcestershire sauce Shape into walnut sized balls, roll in
1 tsp finely grated onion crushed cereal, and fry in deep fat until
3 egg whites golden brown.
¾ cup finely crushed bran Drain on paper.
flakes Serve hot.
¼ tsp salt
fat for deep frying
Makes 18-20 balls

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