Coffeemaker User Manual

FRYING TIMES AND TEMPERATURE CHART continued
Fresh or defrosted chicken portions in crumbs* 2 x 200g pieces
170°C 20-25 mins
Frozen chicken portions in crumbs* 2 x 200g pieces
170°C 25-30 mins
Mushrooms 200g
190°C 2-3 mins
Weights stated are maximum advised.
*Chicken and beef burgers taint the oil leaving a taste you may not want when frying other foods, if
so change the oil.
Serves 4
85 calories, 3g fat (per serving)
Ingredients
450g frozen peas
20 mint leaves
2 tablespoons of semi
skimmed milk
1 knob of unsalted butter
Sea salt
Black pepper
Method
1 Lay the peas on a tray to
defrost for 10 minutes.
Whilst peas are defrosting
blanche the mint in boiling
water for 20 seconds,
remove and set a side.
2 When the peas are still
very cold place into a
blender along with the mint
and blitz until very smooth.
(If needed you can add just
splash of water to help).
Once blitzed push the
puree through a fine sieve.
3 Return puree to the
blender and add remaining
ingredients for a final blitz.
4 Heat the butter and milk in
a saucepan and add the
puree stirring well.
5 Once hot remove and
season to taste.
Great because:
• This healthy dip is low in
fat and full of fibre with
more than third of your
days fibre needs in one
serving.
• It is good for iron which is
vital for good energy levels
and has almost half of your
day’s vitamin C which
helps the iron to be
absorbed and boosts
immunity.
Tips
• This makes a fantastic
base on which to serve
fish.
• For a delicious cold dip
omit method number 4.
Pea and Mint Puree - A delicious accompaniment for fish.
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