Jenny Tschiesche’s newest cookbook presents a range of nutritious and
budget-friendly recipes made with everyone’s favourite kitchen must-have.
In a time when South Africans are looking to cut costs wherever possible,
the air-fryer offers an efficient, cost-effective solution to cooking every day,
due to the strength of the air current inside. The fast and powerful fan means
you can cook food in shorter periods of time, and at lower temperatures, than
in a conventional oven. Combine this money-saving cooking method with
inexpensive ingredients and you have an easy way to prepare tasty and
nutritious meals that will save you money – on your electricity bill and
at the supermarket!
INDEX
Baked Ricotta
“This dish feels rich and indulgent, yet paired with a salad or some toasted bread and fruit it becomes a wholesome light
bite or starter.”
Serves: 2
250 g ricotta
1 egg
1/4 teaspoon freshly ground black pepper
a pinch of dried oregano
a pinch of dried basil
50 g/2/3 cup grated/shredded hard cheese, such as Grana Padano
toasted bread, to serve
In a medium bowl mash the ricotta with a wooden spoon.
Beat an egg and add it to the ricotta. Add the black pepper and herbs. Set aside 2 teaspoons of the hard cheese and add the remainder to the bowl. Mix together well.
Pour the mixture into a small heatproof dish that fits in your air-fryer and top with the reserved cheese.
Preheat the air-fryer to 180ºC. Place the dish in the preheated air-fryer and cook for 7 minutes. Serve with toasted bread.
Spatchcock Chicken
“This is simply a quicker way of roasting a chicken. I love using the air-fryer to cook chicken this way because it creates the loveliest crispy outside and succulent inside.”
Serves: 4
1 whole chicken (choose a size that fits in your air-fryer)
1 tablespoon butter, melted
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
kitchen shears
The way most chickens are presented is breastbone up. Turn the chicken over and, using kitchen shears, cut either side of the backbone in order to remove it completely. Turn the chicken over and press down on to a cutting board to flatten. Brush on the melted butter and sprinkle over the seasoning.
Preheat the air-fryer 180ºC. Place the chicken in the preheated air-fryer and cook for 30 minutes, then turn over and cook for a further 10–15 minutes. Check the internal temperature of the thickest part has reached 74ºC on a food thermometer; if not, cook for a few more minutes. Serve.
Baked Mediterranean Gnocchi
“Gnocchi is a relatively cheap pasta and makes for a really filling and comforting choice. Most supermarkets sell packets of mixed Mediterranean-style vegetables in the frozen section, and they are very useful to keep on standby in the freezer.”
Serves: 4
500 g frozen Mediterranean vegetables
350 g tomato pasta sauce in a jar
500 g gnocchi
2 heaped tablespoons pesto
215 g mozzarella, thinly sliced
a few slices of Parma ham (optional)
Combine the frozen vegetables, pasta sauce, gnocchi and pesto in a heatproof dish that fits in your air-fryer. You may need to split this into two containers depending on the size of your air-fryer.
Stir well so that all the gnocchi is coated.
Preheat the air-fryer to 160ºC. Place the dish in the preheated air-fryer and cook for 20 minutes, stirring occasionally.
Place the thinly sliced mozzarella over the top of the dish and cook for a further 10 minutes.
If you wish, tear some slices of Parma ham over the top before serving.
Chinese-Style Pork Meatballs
“These delicious meatballs are perfect served with some green vegetables (steamed broccoli is ideal) some rice with a little extra soy sauce and some sesame seeds.”
Serves: 2
300 g minced/ground pork
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine or apple cider vinegar
1 spring onion/scallion, finely chopped, plus 2 to garnish
1 tablespoon breadcrumbs
1 tablespoon sweet chilli/chili dipping sauce
In a bowl combine the pork, garlic, ginger, soy sauce, Shaoxing wine or apple cider vinegar, one of the finely chopped spring onions/scallions (reserve the other two for garnish) and the breadcrumbs.
When thoroughly mixed, mould into 6 equal-sized meatballs.
Place in a heatproof dish that fits in your air-fryer.
Preheat the air-fryer to 180ºC. Place the dish in the preheated air-fryer and cook for 10–12 minutes. Halfway through cooking, brush the outside of each meatball with the sweet chilli sauce. Check the internal temperature of the meatballs has reached 71ºC using a food thermometer – if it hasn’t, return to the air-fryer for a few more minutes.
Great served with steamed broccoli, white rice, a little more light soy sauce and some toasted sesame seeds scattered over the top.
Air-Fryer Nachos
“Such a quick and easy take on the classic Tex-Mex dish. Ideal for a night in with a movie.”
Serves: 2
1/2 x 400g can of refried beans
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground cumin
100 g tortilla chips
1/2 x 200g can of sweetcorn/corn kernels, drained
1 x 200g jar of salsa
80 g/scant 1 cup grated/shredded mature/sharp Cheddar
guacamole, to serve
sour cream, to serve
In a small bowl combine the refried beans with the garlic powder, onion powder and ground cumin, mixing them together well.
Lay out the tortilla chips in a heatproof dish that fits in your air-fryer, then spoon over the bean mixture. Scatter the sweetcorn/corn kernels on top. Dollop on the salsa and cover in grated cheese.
Preheat the air-fryer to 180ºC. Add the dish to the preheated air-fryer and cook for 4–6 minutes. The cheese should be just browning.
Serve with guacamole and sour cream.
Tarte Tatin
Serves: 6
80 g/5 1/3 tablespoons butter, plus a little extra for greasing
80 g/1/3 cup plus 1 tablespoon sugar
1/2 x 320g sheet of puff pastry (you’ll need 160 g)
3 apples, peeled, sliced and frozen
This classic French dessert is a great way to use up frozen slices of apple.
Melt the butter and sugar in a pan over a medium heat until bubbling at the edges and thickened slightly. This is now caramel! Add the frozen apples and cook in the caramel until softened slightly – about 5 minutes.
Pour the apples and caramel into a greased heatproof dish that fits in your air-fryer and then top with the puff pastry.
Tuck the pastry down into the sides of the dish.
Preheat the air-fryer to 180ºC/350ºF. Place the dish in the preheated air-fryer and cook for 12 minutes. Remove and allow to cool a little. To serve, turn upside down by putting a plate over the top and turning swiftly. Serve warm or cold, cut into slices.
Recipes extracted from Budget Air-Fryer Cookbook by Jenny Tschiesche, out now.
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