Fear of Frying? The Air fryer and This Cookbook Will Help! – I love our air fryer! I haven’t needed to use our main oven since Christmas Day! After a bit of experimenting, I can honestly say it’s one of our most used kitchen gadgets. So, I was delighted to find that a great new cookbook specifically for those of us using air fryers has just, this week, been published. In case you were wondering what all the fuss is about, this nifty, countertop appliance is like an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. Add to that the considerable energy savings, and it’s a no-brainer!
For The Air Fryer Cookbook, (£16.99 hardback) nutritionist Jenny Tschiesche has developed 101 tried-and-tested recipes to help you get the very best out of your air-fryer. Her appealing ideas take their inspiration from all styles of world cuisine, and there is something to suit every dietary need and occasion, from snacks and sides to complete meals and sweet treats.
Jenny Tschiesche is one of the UK’s leading nutrition experts. She has worked with leading brands and health campaigns, including BBC Sport, Sport England, and Cancer Research UK. She contributes to TV programmes, radio shows, online blogs, newspapers, and magazines and is the founder of lunchboxdoctor.com, delivering workshops to workplaces, sports teams, and families. Jenny is the author of five books, including the bestselling Modern Instant Pot® Cookbook: 101 Recipes for Your Multi-cooker, Modern Vegetarian Instant Pot® Cookbook, and Sheet Pan Cooking, all published by Ryland Peters & Small.
Here are some recipes from Jenny’s book to inspire you: to buy the book as well as an air fryer if you don’t already have one!
Crispy Chickpeas (serves 4 as a salad topper or snack)
Ideal as a snack on their own, as a salad topper or serve in a wrap with some hummus and salad.
400-g can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon of unrefined sugar
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon salt
Preheat the air-fryer to 200∞C/400∞F.
Toss the chickpeas in the oil, sugar, spices, and seasoning, ensuring they are evenly coated. Add the chickpeas to the preheated air-fryer and air-fry for 8–10 minutes, shaking the drawer a couple of times during cooking.
Satay Chicken Skewers – serves 4
Rich and peanutty in flavour, this satay marinade is a perfect match for succulent chicken breast pieces.
3 chicken breasts, chopped into 3 x 3-cm/11/4 x 11/4-in. Cubes
MARINADE
200 ml canned coconut milk (including the thick part from the can)
1 plump garlic clove, finely chopped.
2 teaspoons freshly grated ginger
2 tablespoons soy sauce
1 heaped tablespoon of peanut butter
1 tablespoon maple syrup
1 tablespoon mild curry powder
1 tablespoon fish sauce
Mix the marinade ingredients thoroughly in a bowl, then toss in the chopped chicken and stir to coat thoroughly. Leave in the fridge to marinate for at least 4 hours.
Preheat the air-fryer to 190∞C/375∞F.
Thread the chicken onto 8 metal skewers. Add to the preheated air-fryer (you may need to cook these in two batches, depending on the size of your air-fryer). Air-fry for 10 minutes. Check the internal temperature of the chicken has reached at least 74∞C/165∞F using a meat thermometer – if not, cook for another few minutes and then serve.
Baked Nectarines (serves 4)
Air-frying nectarines bring out their natural sweetness and the addition of maple syrup, vanilla, and cinnamon mellows the taste even further.
2 teaspoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 nectarines, halved, and stones, removed.
chopped nuts, yogurt, and runny.
honey, to serve (optional)
Preheat the air-fryer to 180∞C/350∞ F.
Mix the maple syrup, vanilla extract, and cinnamon in a ramekin or shake in a jar to combine. Lay the nectarine halves on an air-fryer liner or piece of pierced parchment paper. Drizzle over the maple syrup mix.
Place in the preheated air-fryer and air-fry for 9–11 minutes, until soft when pricked with a fork. Serve scattered with chopped nuts and with a generous dollop of yogurt. Drizzle over some honey if you wish.
The Seasoned Gastronome