Instructon Booklet

14
Method:
1 Rub the cut side of the garlic over one side of the bread and then
b
rush each slice with ½ tbsp olive oil.
2 Slice the tomatoes and place on top of the bread.
3 T
ear a few basil leaves and place some on top and some
underneath the tomatoes. Season well.
4 Cut the mozzarella into slices and place on top of the tomatoes.
5 Season the top with a little freshly ground pepper and drizzle with
the remaining tbsp oil.
6 Preheat at 180ºC for 3 minutes.
7 Place the sandwiches carefully into the frying basket and cook at
180°C for 10-15 minutes until the cheese has melted and starting to
brown.
8 Serve immediately garnished with a basil leaf.
Hints and tips:
For a more pronounced garlic flavour, crush the garlic at stage 1.
Ingredients:
• 2 slices white bloomer loaf,
c
ut 20mm thick
• 2 tbsp olive oil
• 1
clove garlic, cut in half
• 100g firm, sweet tomatoes
• A few basil leaves
• 120g Buffalo mozzarella
• Salt and freshly ground black
pepper
Caprese open sandwich
Serves: 1- 2
C
ooking time: 15 minutes
Preparation time: 5 minutes
Method:
1 Cut the potatoes into chips of approximate size 80mm x 20mm,
place in a colander and rinse under cold running water.
2 Place the chips into a bowl of cold water to soak for 20-30 minutes.
3 Drain the chips through the colander and then pat dry with a tea
towel.
4 Place the chips into a bowl, drizzle over the oil and sprinkle with a
little salt. Mix well.
5 Preheat at 200ºC for 3 minutes.
6 Place the chips into the frying basket and shake to level.
7 Cook at 200°C for approximately 30 minutes, shaking the basket
every ten minutes.
8 Serve immediately.
Ingredients:
• 500g ( peeled weight ) Maris
Piper potatoes
• 1 tbsp sunflower oil
• salt
Freshly Cut Chips
Serves: 2-4
Cooking time: 30 minutes
Preparation time: 10 minutes plus 20 minutes soaking
Potato Dishes
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