| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
|
|
Vegetable oil; for frying |
| 50 |
g |
Self-raising flour |
| 1 |
|
Egg |
| 120 |
ml |
Sparkling water; about |
| 6 |
|
Cocktail sausage rolls |
| 100 |
g |
Mixed nuts |
|
|
Salt and freshly ground black pepper |
|
|
Flat-leaf parsley sprigs; to garnish |
|
|
Tomato ketchup; to serve |
INSTRUCTIONS
1 Heat a pan one third full of oil. Place the flour in a bowl with a
pinch of salt. Make a well in the centre, add the egg and slowly add
the water until you have achieved a smooth batter. Cut each sausage
roll in half and coat each piece in the batter.
2 Deep-fry for 3-4 minutes until crisp and golden brown. Drain on
kitchen paper and arrange on a serving plate. Add the nuts to the
oil, deep-fry for 1-2 minutes, quickly drain on kitchen paper and
season generously.
3 Arrange the battered sausage rolls on a serving plate with the nuts
and garnish with the parsley sprigs. Serve at once with the tomato
ketchup.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson with Lily Savage
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
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