Air-fryer Cookbook E-Book

Jenny Tschiesche

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 96

Beschreibung

101 delicious, tried-and-tested recipes to help you get the most out of your air-fryer. An air-fryer is the latest kitchen must-have! This niffy, counter-top appliance is similar to 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. But air fryers offer plenty of other benefits too: they require practically no heat up time, cook food fast and evenly, can be used away from home (making them popular for camping trips and staycations), plus clean-up is easy too. 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 here to suit every dietary need and occasion, from snacks and sides to quick to easy complete meals and sweet treats.

Leseprobe

AIR-FRYER

COOKBOOK

AIR-FRYER

COOKBOOK

Quick, healthy and delicious recipes for beginners

101 tried-and-tested recipes

JENNY TSCHIESCHE

PHOTOGRAPHY BY CLARE WINFIELD

Dedication

For my husband Werner and children, Amalie and Sam, without whose taste buds this book would not have been possible.

Art director Leslie Harrington

Editor Gillian Haslam

Production manager Gordana Simakovic

Editorial director Julia Charles

Publisher Cindy Richards

Food stylist Maud Eden

Prop stylist Max Robinson

Indexer Hilary Bird

First published in 2022 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW and 341 E 116th St New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Jenny Tschiesche 2022

Design and photographs copyright © Ryland Peters & Small 2022

ISBN: 978-1-78879-424-4

EISBN: 978-1-78879-451-0

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for.

Notes:

• Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• The air-fryer should be preheated to the specified temperatures.

• Whenever butter is called for within these recipes, unsalted butter should be used unless otherwise specified.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

Introduction

Basic Recipes

Fries & Snacks

Meat

Poultry

Fish & Seafood

Vegetarian & Vegan

Side Dishes

Sweet Things

Index

Acknowledgements

INTRODUCTION

Many millions of people all over the world have already discovered that air-fryers can produce delicious food – you may have heard friends rave about the crispy, crunchy fries made using their air-fryers, without any need to use a deep fat fryer or the copious amounts of oil it demands. Once you’ve tried this low-fat way of cooking fries, you won’t go back. However, if you think an air-fryer is only for fries, you are about to have your mind blown.

If you’re just getting to grips with this latest cooking revolution, then it’s best to think of an air-fryer as not only a healthier alternative to a deep fat fryer, but also as a mini oven. Heat radiates from a heating element and a powerful fan circulates the hot air around (as in convection cooking). The air-fryer is much more efficient than your main oven, too. Think of how many times you heat your entire oven only to cook a small amount of food, wasting all that energy. Now compare that to heating up your mini oven (i.e. your air-fryer) in just 1–2 minutes and cooking your food in super-fast time, too. The speed factor associated with air-frying is due to the convection mechanism used for preheating and maintaining constant heat. This means that alongside the microwave, the air-fryer is the most efficient mechanism for heating food. However, the microwave is never going to give food that tasty crispiness, crunchiness and caramelisation that the air-fryer can produce.

Whether you’re looking for healthier alternatives to fries, a quick and tasty way to cook falafel, fish or meat, crispy and crunchy homemade chicken nuggets, arancini or fish fingers/sticks, or tasty snacks like trail mix or granola, the air-fryer allows you the opportunity to make these dishes your way, quickly.

As you flick through this book you’ll see the words ‘fried’, ‘roasted’ or ‘baked’ in some recipe titles. I’ve simply used these words to give you an idea of what to expect from the finished dish, as technically speaking all recipes are air-fried.

This book is designed to help you enjoy air-frying and to explore all the cooking possibilities the air-fryer can offer. Once you’ve mastered the recipes in this book, don’t be afraid to experiment with new ingredients. I’d love to hear from you on Instagram (@lunchboxdoctor) with photos of recipes you have enjoyed from this book and any new dishes that you’ve been inspired to create.

SUGGESTED ADDITIONAL EQUIPMENT

There are a few additional pieces of kitchen equipment that will allow you to use the air-fryer for the greatest range of recipes. These items are:

• Meat thermometer

• Air-fryer liners, although you can easily use a piece of pierced parchment paper instead (the pierced holes allow the hot air to circulate)

• A 15 x 15-cm/6 x 6-in. baking pan

• A gratin dish that fits inside your air-fryer and is suitable for high heat

• A spray bottle for oil

These can all be easily purchased online or from a good kitchenware shop.

TIPS FOR USING YOUR AIR-FRYER

Air-frying, although low in fat, is not completely without fat and for this reason I recommend buying a spray bottle in which you keep olive oil or avocado oil (keep this spray bottle in a dark place to stop the oil within it becoming damaged by light exposure). Spritz the foods before they go into the air-fryer, especially breaded foods as this is how you’re going to achieve that delicious, golden crumb.

Throughout the book I have specified standard temperatures for recipes, but some air-fryers have some quirky temperature settings. Just use the closest setting to that specified in the recipe that your air-fryer has. For example, if I specify 200ºC/400ºF and your air-fryer has 199ºC/390ºF, then use that.

Use your meat thermometer to work out when food is cooked enough. This tends to relate to meat, fish and poultry, but also to the arancini on page 102.

Space food out in your air-fryer to allow even baking. Air has to flow around the food in order for it to become crunchy and/or caramelised.

Many of the recipes in this book benefit from a shake of the air-fryer’s drawer partway through cooking – this is always stated in the method. Some recipes are too delicate or simply don’t need a shake, so only shake the drawer if instructed.

Remember to clean your air-fryer after every use, but do allow it to cool before doing so. This way you are less likely to cause damage to the lining of the air-fryer drawer.

Don’t forget that the air-fryer is not only to be used for cooking new dishes. It can be used to reheat things you’ve already made or items of food from your freezer. It’s invaluable as a reheating tool in a family kitchen.

BASIC RECIPES

DRIED BREADCRUMBS

Save money by making your own breadcrumbs rather than buying readymade ones. This is a great way to use up bread that has reached its use-by date.

100 g/3½ oz. sourdough or gluten-free fresh breadcrumbs (1–2 slices bread whizzed in a food processor)

Preheat the air-fryer to 180ºC/350ºF.

Spread the fresh breadcrumbs out on a baking sheet that fits inside your air-fryer. Place in the preheated air-fryer and air-fry for 2 minutes, then remove and allow to cool before storing in an airtight container.

SOURDOUGH CROUTONS

These chunky croutons are so crispy and flavoursome. They’re a great way to use up slightly older sourdough which, let’s face it, doesn’t (and shouldn’t) last long. Perfect for topping salads and soups or in panzanella – a simple yet tasty Tuscan dish of croutons, tomatoes and olive oil.

3 thick slices sourdough bread

3 tablespoons olive oil

⅛ teaspoon salt

SERVES 2

Preheat the air-fryer to 200ºC/400ºF.

Chop the bread into 2.5-cm/1-in. cubes. Mix these in a bowl with the oil and salt.

Add the bread cubes to the preheated air-fryer in a single layer and air-fry for 4 minutes, shaking the air-fryer drawer to toss halfway through cooking.

Serve the croutons whilst crispy and crunchy.

SOFT-BOILED EGGS

This is a brilliantly quick and easy way to prepare soft-boiled/cooked eggs, and there’s no need to wash the air-fryer after cooking. These are great served with roasted asparagus spears (see page 116).

4 eggs

SERVES 2

Preheat the air-fryer to 180ºC/350ºF.

Add the eggs to the preheated air-fryer and air-fry for 6 minutes. Remove and leave to stand for 1 minute, then knock the tops off the eggs and serve.

TOAST

A simple but useful tip for anything from this book that you’d like to eat either with or on toast.

1–2 slices bread (gluten-free if you wish)

SERVES 1

Preheat the air-fryer to 180ºC/350ºF.

Add the bread to the preheated air-fryer and air-fry for 1 minute, then turn over and cook the other side for a further minute.

FRENCH TOAST

Air-frying is a healthier way to enjoy this popular breakfast. Delicious served with bacon and maple syrup, or you opt for some fresh berries and yogurt.

1 large egg

80 ml/5 tablespoons milk (dairy-free if you wish)

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

2 slices sourdough bread

maple syrup and crispy bacon (see below), to serve

SERVES 1–2

Beat the egg in a shallow bowl, then whisk in the milk, vanilla extract and cinnamon until well combined and frothy in appearance. Dip both sides of each slice of sourdough bread into the mixture. Give the bread a chance to soak up the mixture before removing.

Preheat the air-fryer to 200ºC/400ºF.

Add the slices of bread to the preheated air-fryer and air-fry for 3 minutes on one side, then turn over and cook for a further 2 minutes.

Serve with maple syrup and crispy bacon.

CRISPY BACON & CRISPY LARDONS

Ideal for serving on avocado toast, with French toast or to top salads.

6 slices bacon or 125 g/4½ oz. lardons

SERVES 2–3

Preheat the air-fryer to 180ºC/350ºF.

To cook the bacon, place in the preheated air-fryer. Air-fry for 3 minutes, then turn over and cook for a further 3 minutes, then serve.

To cook the lardons, place in the preheated air-fryer. Air-fry for 2 minutes, then turn over and cook for a further 2 minutes, then serve.

CRISPY CHICKPEAS

Ideal as a snack on their own, as a salad topper or serve in a wrap with some hummus and salad.

400-g/14-oz. can chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon unrefined sugar

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon salt

SERVES 4 AS A SALAD TOPPER OR SNACK

Preheat the air-fryer to 200ºC/400ºF.

Toss the halloumi cubes in the olive oil. Add the halloumi to the preheated air-fryer and air-fry for 5 minutes, shaking the drawer once during cooking.

HALLOUMI CROUTONS

Perfect for topping a summer salad.

225 g/8 oz. halloumi, roughly chopped into 2-cm/¾-in. cubes

1½ teaspoons olive oil

SERVES 4 AS CROUTONS FOR A SALAD

Preheat the air-fryer to 200ºC/400ºF.

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.

CARAMELISED WALNUTS & PECANS

These nuts are not too sweet but just caramelly enough to really elevate the flavour and texture of a savoury salad or soup.

100 g/3½ oz. mixed walnuts and pecans

1 egg white

1 tablespoon melted and cooled butter (do not use unsalted butter)

2 teaspoons unrefined or coconut sugar

½ teaspoon ground cinnamon

SERVES 4

Preheat the air-fryer to 150ºC/300ºF.