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Fryer recipes

Spicy Drumsticks with Barbecue Marinade

Spicy Drumsticks with Barbecue Mari

Ingredients

  • 1 clove garlic
  • 1/2 tbsp mustard
  • 2 tsp brown sugar
  • 1 tsp chili powder
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 4 chicken drumsticks
  • clocheServes 4
  • clock50 minutes
  • spoonsMedium
  1. Preheat the AirFryer to 200°C.
  2. Mix the garlic with the mustard, brown sugar, chili powder, a pinch of salt and freshly ground pepper to taste. Mix with the oil.
  3. Rub the drumsticks completely with the marinade and leave to marinate for at least 20 minutes.
  4. Put the drumsticks in the basket and slide the basket into the AirFryer. Set the timer to 10 minutes. Roast the drumsticks until golden brown.
  5. Lower the temperature to 150°C and roast the drumsticks for another 10 minutes until cooked through.
  6. Serve the drumsticks with corn salad and French bread.

Fish and Chips

Fish and Chips

Ingredients

  • 200 g white fish fillet (tilapia, cod, pollack)
  • 30 g tortilla chips
  • 1 egg
  • 300 g (red) potatoes
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon lemon juice
  • clocheServes 2
  • clock1 hour
  • spoonsMedium
  1. Preheat the AirFryer to 180°C.
  2. Cut the fish into four equal pieces and rub with lemon juice, salt and pepper. Let the fish rest for five minutes
  3. Grind the tortilla chips until very fine in the food processor and transfer to a plate. Beat the egg in a deep dish.
  4. Dip the pieces of fish into the egg one by one and roll the pieces of fish through the ground tortilla chips so that they are completely covered.
  5. Scrub the potatoes clean and cut them lengthwise into thin strips. Soak the potato strips in water for at least 30 minutes. Drain them thoroughly and then pat them dry with kitchen paper. Coat them with oil.
  6. Insert the separator in the AirFryer basket. Position the potato strips on one side and the pieces of fish on the other.
  7. Slide the basket into the AirFryer. Set the timer to 12 minutes and fry the potatoes and the fish until they are crispy brown.

Fried Potato Slices with Garlic

Fried Potato Slices with Garlic

Ingredients

  • 750 g waxy potatoes
  • 1 clove garlic, crushed
  • 1 tbsp fresh thyme
  • Sea salt
  • clocheServes 4
  • clock1 hour
  • spoonsMedium
  1. Preheat the AirFryer to 180°C. Peel the potatoes and slice them into thin discs. Soak them in water for at least 30 minutes. Drain them thoroughly and pat the tops of the slices dry with kitchen paper.
  2. Mix the garlic, thyme and olive oil in a bowl and coat the potatoes in this mixture.
  3. Transfer the potato slices to the fryer basket and slide the basket into the AirFryer. Set the timer to 20 minutes and fry the potatoes until they are golden brown and fully cooked.
  4. Put the fried potato slices on a warm platter and sprinkle with salt. Delicious with lamb chops or cutlets.

Fries with Yoghurt Dip

Fries with Yoghurt Dip

Ingredients

  • 500 g large waxy potatoes
  • 1/2 tbsp olive oil
  • 150 ml Greek yoghurt
  • 2 tbsp flat-leafed parsley, finely chopped
  • Small handful chives
  • Freshly ground black pepper
  • clocheServes 3-4
  • clock 1 hour
  • spoonsEasy
  1. Peel the potatoes and cut them (with a French fries cutter) into long, 8 mm thick strips.
  2. Soak the fries in water for at least 30 minutes. Drain them thoroughly and pat dry with kitchen paper.
  3. Preheat the AirFryer to 150°C. Carefully coat the potato strips in a wide bowl and transfer them to the fryer basket.
  4. Slide the fryer basket into the AirFryer and set the timer to 5 minutes. Fry until crisp and tender and allow to cool.
  5. Increase the AirFryer temperature to 180°C. Slide the basket with the fries into the AirFryer again and set the timer to 12 – 16 minutes. Fry until golden brown.
  6. While the fries are frying, make the yoghurt dip. In a small bowl, mix the yoghurt with the parsley and chives. Season to taste with salt and pepper.
  7. Allow the fries to drain in a colander lined with kitchen paper. Sprinkle with salt. Serve with the dip and some salad leaves.

Potatoes au Gratin

Potatoes au Gratin

Ingredients

  • 400 g slightly starch potatoes, peeled
  • 50 ml milk
  • 50 ml cream
  • Freshly ground black pepper
  • Nutmeg
  • 40 g Gruyère or semi-mature cheese, grated
  • clocheServes 4
  • clock25 minutes
  • spoonsMedium
  1. Preheat the AirFryer to 200°C. Slice the potatoes wafer thin.
  2. In a bowl, mix the milk and the cream and season to taste with salt, pepper and nutmeg. Coat the potato slices with the milk mixture.
  3. Transfer the potato slices to the quiche pan and pour the rest of the cream mixture from the bowl on top of the potatoes. Distribute the cheese evenly over the potatoes.
  4. Place the quiche pan in the fryer basket and slide the basket into the AirFryer. Set the timer to 15 minutes and bake the gratin until browned and cooked through.
  5. Serve the potatoes au gratin in squares with fish or roasts.

Ricotta Balls with Basil

Ricotta Balls with Basil

Ingredients

  • 250 g ricotta
  • 2 tbsp flour
  • 1 egg, separated
  • Freshly ground pepper
  • 15 g fresh basil, finely chopped
  • 1 tbsp chives, finely chopped
  • 3 slices stale white bread
  • 1 tsp grated orange peel
  • cloche20 portions
  • clock35 minutes
  • spoonsMedium
  1. Mix the ricotta in a bowl with the flour, egg yolk, one tablespoon of salt and freshly ground pepper. Stir the basil, chives and orange peel through the mixture.
  2. Divide the mixture into 20 equal portions and shape them into balls with wet hands. Let the balls rest for a while.
  3. Grind the bread slices into fine bread crumbs with a food processor and mix with olive oil. Pour the mixture into a deep dish. Briefly beat the egg white in another deep dish.
  4. Preheat the AirFryer to 200°C.
  5. Carefully coat the ricotta balls in the egg and then in the breadcrumbs.
  6. Put 10 balls in the basket and slide the basket into the AirFryer. Set the timer to 8 minutes. Bake the balls until golden brown. Bake the rest of the balls in the same way.
  7. Serve the ricotta balls on a platter.

Thai Red Chicken Curry

Thai Red Chicken Curry

Ingredients

  • 1 onion, thinly sliced
  • 1 stalk lemongrass finely sliced
  • 1 Halo tbsp vegetable oil
  • 3-4 tsp red Thai curry paste
  • 4 chicken breasts cut into strips or small pieces
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 4 freeze-dried kaffir lime leaves (optional)
  • 400 ml coconut milk
  • 20 g fresh coriander
  • clocheServes 4
  • clock25 minutes
  • spoonsMedium
  1. Fit the paddle to your Halo Health Fryer and add the sliced onion and chopped lemon grass to the bowl. Drizzle with a Halo measure of oil.
  2. Set the Halo’s timer to five minutes and cook until the onions begin to soften.
  3. Add the chicken pieces and Thai paste and cook for a further 10 minutes.
  4. Add the fish sauce, sugar, kaffir lime leaves and coconut milk and carry on cooking for a further 15 minutes, or until the chicken is thoroughly cooked.
  5. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste to suit your taste. Stir half the coriander into the curry and sprinkle the rest over the top.

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