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JET FRYER TS-12657NH Manual

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SMOKED SALMON RöSTI (SERVES 4)
250 g potatoes, peeled
1/4 red onion, nely chopped
Salt and black pepper
2 tbsp. olive oil
1 packet of cream cheese at room temperature
80 g smoked salmon, in thin slices
Dill, nely chopped
1. Preheat the Jet Fryer.
2. Grate the potatoes and place them in a bowl. Add the nely chopped onion, season with salt and
pepper, and stir to combine.
3. Brush oil onto an ovenproof dish that ts in the main Jet Fryer pan, then spoon in the mixture,
using your ngers to press it down gently into an even layer.
4. Brush with the olive oil, place the dish on the frying basket and cook for 15-20 minutes until
cooked through and golden brown.
5. Allow to cool for a few minutes. Cut into eight equal-sized portions and use a pastry bag to make
small swirls of cream cheese on the rösti, top with a slice of smoked salmon and garnish with dill.
Note: cured ham can be used instead of smoked salmon.
MUSHROOM BOURGUIGNON (SERVES 3-4)
90 g unsalted butter
1-2 cloves garlic
1/2 bunch fresh parsley with the stems removed
1 shallot, chopped
Salt and black pepper
12-15 mushrooms, washed
Fine or coarse breadcrumbs (optional)
1. Preheat the Jet Fryer.
2. In a food processor, make a purée with the butter, parsley, shallot and garlic. Season with
salt and pepper.
3. Using a small spoon, ll the mushrooms with the mixture and place them on the frying basket
of the Jet Fryer with the lled side facing up.
4. Cook for 10-12 minutes and serve hot.
Note: for a crunchy texture, top the mixture with breadcrumbs.
… 20 …


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