Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 12)

Onion Rings

4 servings

INGREDIENTS

1 1/2 cups all-purpose ﬂour

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups ﬂat beer, at room temperature

2 large sweet onions

METHOD

1. In a large bowl, mix the ﬂour, salt and pepper. Whisk in the beer

until the batter is smooth. Let stand at room temperature for 3 hours

or longer.

2. Peel the onions and cut into 1/4-inch thick slices. Separate into rings.

3. Turn on deep fryer and set temperature dial to 375° and wait until

green LED lights up ready.

4. Whisk the batter before using. With metal tongs, dip a few onion

rings at a time into the batter. Lift out, letting the excess batter drip

back into the bowl. Then carefully place the onions in basket and

close the lid. Lower basket into oil. Fry, turning once or twice until

golden brown.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

Sweet Potato Samosas

Makes 16 samosas

INGREDIENTS

1 1/4 cups self-rising ﬂour

3 tablespoons curry powder

1/4 cup solid vegetable shortening

3 to 4 tablespoons ice water

1 can sweet potatoes, drained

1 tablespoon minced seeded pickled jalapeño pepper

1 teaspoon grated fresh ginger

METHOD

1. In a large bowl, mix the ﬂour with one tablespoon of the curry

powder. Cut in the shortening with a pastry blender or 2 knives used

scissor fashion until the mixture resembles coarse crumbs. Sprinkle

ice water over the top and mix lightly with a fork just until the pastry

is evenly moistened but not sticky. Gather the dough into a ball. Cover

with plastic wrap and set aside at room temperature.

2. In a food processor, combine the drained sweet potatoes with the

pickled jalapeño pepper, ginger and remaining 2 tablespoons of curry

powder. Process in pulses until the ﬁlling is smooth. You may have to

turn off the processor and scrape down the sides of the container

once or twice. Transfer the ﬁlling into a small bowl. You should have

one cup.

3. On a lightly ﬂoured surface, roll out the pastry to noodle thickness

(1/16 inch) with a ﬂoured rolling pin. Cut into rounds with a ﬂoured

4 inch round cutter. Remove the trimmings from around the circle.

Set the pastry rounds on a baking sheet. Reroll trimmings to make

additional rounds.

4. Place one level tablespoon of the sweet potato ﬁlling in the center of

each pastry round. Lightly moisten the edges of the dough with

water. Fold the pastry over the ﬁlling to form a half moon shape.

Pinch lightly to seal. Press with the ﬂoured tines of a fork, turn

samosas over and press again. Trim edges neatly with a knife.

5. Turn on deep fryer and set temperature dial to 375° and wait until

green LED lights up ready. Place samosas in basket and close the lid.

Lower basket into oil. Fry in batches of 3-5 for 2 minutes or until a

light golden brown.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

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Wolfgang Puck BDFR0070 Operations Instructions Page 12

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