FOOD

Middleton Guardian - - LEISURE - PARME­SAN STRAWS

IDEAL as a pre-din­ner nib­ble or as a starter that you wrap parma ham and cured meats around MAKES 10 STRAWS In­gre­di­ents

10 sheets spring roll pas­try (avail­able in the freezer depart­ment in most large stores)

One egg – lightly beaten

50g Parme­san cheese – freshly grated Pinch chilli pow­der One tea­spoon poppy seeds

Veg­etable oil for deep fat fry­ing Method: 1. Thaw out the spring roll pas­try and lay out on a clean work sur­face. 2. Brush the pas­try with egg and grate over some of the Parme­san cheese. Sprin­kle over some of the chilli. 3. Roll into very thin straws, then brush with a bit more egg and sprin­kle with poppy seeds. 4. Deep fry in some hot oil 180°c for two to three min­utes un­til a light golden colour. Drain on ab­sorbent pa­per. 5. Serve on their own, with a gar­lic dip or even some cured meats.

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