Air fryers are all the rage with cost-cutting families, allowing folk to rustle up fabulous food at a fraction of the cost because they are so compact.
Here, five top chefs have cooked up festive dishes with a personal twist using an air fryer.
Turkey and prune festive faggots
By Jono Hawthorne
If you need your turkey fix but don’t want the expense and long cooking times of a full-sized bird then Chef Jono’s punch-packing festive faggots do the trick.
‘This is cost-effective and much more manageable than buying a whole turkey because you can portion it out easily, making just enough for the number of people you want to serve,’ says Jono.
‘With this recipe I wanted to create something that was really traditional and Christmassy. Turkey can lack flavour and be dry so the prunes add a sweetness, the minced pork keeps the moisture in and the spices conjure up a festive feeling.’
Ingredients:
100g turkey mince
100g pork mince
20g bacon, finely chopped
50g chicken livers, finely chopped (use lambs liver if unavailable)
40g prunes, chopped into small pieces
Pinch of mace
½ tsp picked thyme leaves
2 finely chopped sage leaves
Salt and pepper
Caul fat (leave out if unavailable)
For the mince pie sauce:
1 carrot, finely chopped
1 onion, finely chopped
1 leek, finely chopped
1 clove garlic, finely chopped
A splash of vegetable oil
½ tsp fresh thyme
100g red wine
250g chicken stock
250g beef stock
Cornflour
1 mince pie
Makes about 8 faggots
Method:
1. In a large bowl mix together the turkey and pork mince, bacon, livers, prunes, spices and seasoning.
2. If using caul fat, lay it out and cut it in to roughly 10am x 10cm squares. Place a dessert spoon of turkey mixture in the middle, fold the caul fat over and wrap like a small parcel so it resembles a meatball shape. If you’re not using caul fat, roll the mixture into balls between your hands (make them slightly bigger than a golf ball). Place them in a fridge to set for about 30 minutes.
3. Turn your air fryer to 160⁰C, place them inside and cook for 15-20 minutes or until cooked right he way through.
4. For the sauce, sweat the carrot, onion, leek and garlic in the oil in a pan until nice and soft. Add the thyme and red wine and reduce by half.
5. Add the sticks and reduce by half again, adding a little cornflour to thicken. Just before serving sieve the sauce and crumble a mince pie into it.
6. Place the warm faggots into dish and spoon over the mince pie sauce. Enjoy.
TIP: If you don’t have prunes substitute them with dried apricots and use dried instead of fresh herbs if necessary. For ease make the mixture ahead of time and leave the uncooked faggots in the fridge until you’re ready to pop them in the air fryer just ahead of serving time.
MIRROR VERDICT: These delicious turkey faggots are soft and tender and, with the added pork, have a comforting pigs-in-blanket smack to them. If you don’t use them as the main dish you could serve them as an innovative side.
ABOUT JONO: Now running his own fine dining restaurant Chef Jono at V&V in Leeds, Jono reached the final of 2020’s Masterchef: The Professionals. Dishes that wowed judges Marcus Wareing and Monica Galetti included hay custard with wood ants and mushroom tiramisu. Previously he worked at Noma in Denmark, dubbed the best restaurant in the world by top chefs and food critics. Chefjonoatvandv.co.uk
Mini chocolate and pistachio panettone with mincemeat coulis
By Antonio Sanzone
Christmas wouldn’t be the same without panettone – and these mini ones with crunchy pistachios and decadent dark chocolate are extra special.
Italian-born Antonio says: ‘Panettone is something very traditional at Christmas time for Italians and you’ll find it in every bakery and shop. Making traditional panettone is quite an intense job – it can take up to 24 hours to prepare. My version in the air fryer is one that everybody can do at home.’
Ingredients:
For the ‘biga’:
125g warm whole milk
63g strong white flour
4g fresh yeast (or 2g dried yeast)
For the mincemeat coulis:
125g Bramley apple, diced
35g unsalted butter
50g dried figs, finely chopped
20g spiced rum
15g soft brown sugar
250g frozen mixed berries
1 pinch ground cinnamon
1 crushed clove
For the panettone:
165g strong white flour
45g unsalted butter, diced
50g pre-soaked raisins
25g caster sugar
25g honey (acacia if possible)
25g toasted pistachio, chopped
25g dark chocolate 70% (use buttons or place a block in a plastic bag and smash)
2g vanilla essence
1 free-range egg
A pinch of salt
Makes 6 mini panettone
Method:
1. First make the biga, a kind of sourdough yeast used in Italian baking. Mix all the ingredients and place in an airtight container. Let it proof in a warm place for about an hour. When it’s ready it should look thick and bubbly.
2. While you’re waiting make the mincemeat. Mix all ingredients together in an oven tray that’s small enough to fit inside the air fryer. Place in the air-fryer at 180C and cook for 30 minutes. Set aside.
3. Next make the panettone. Using a stand mixer if possible, combine the flour, salt and sugar. In a separate bowl mix the egg, vanilla essence and honey.
4. On low-speed and using a dough hook, add the egg mix to the flour one. Pour in the biga when it’s ready then, while still mixing, add the butter slowly (over about 10 minutes).
5. Place dough on a working surface and scatter the remaining ingredients on top, evenly distributing them. Divide the dough in 6 equal parts and place in mini panettone cases 60mm by 45mm. Cover and let it proof in a warm place for at least 1 hour.
6. Set your air-fryer at 165C and bake for 28 minutes. Once cooked remove and put them upside down to rest on a wire rack.
7. Serve with warm mincemeat coulis and a scoop of clotted cream.
TIP: Organise ahead and leave plenty of time to make this as you need two lots of proofing.
MIRROR VERDICT: This festive favourite may take a long time to make but, boy, it’s worth it. We loved the touch of chocolate in the panettone and the mincemeat was lip-smackingly luscious. You’ll never want a shop-bought one again.
ABOUT ANTONIO: Chef Antonio has won a string of awards both in the UK and in Italy. Hailing from a small village in the south east of Italy, he now overseas the menus at the Knightsbridge and Number 16 hotels in London. firmdalehotels.com
Leftover turkey samosas
By Krishnapal Negi
Turkey curry is a post-Christmas staple in many homes but for a more novel way of using up leftovers try these spicy samosas instead.
‘Samosas are great in winter when the kids get in from school,’ said Krishnapal. ‘In my family we have them as a snack with hot tea and perhaps onion bhajis too. I usually make them with chicken and vegetables but I’ve adapted them here to use leftover turkey. They cook really well in the air fryer.’
Ingredients
500g cooked turkey, chopped
1 packet of filo pastry (fresh or frozen – or use spring roll pastry if available)
250g potato, boiled and mashed
2 tbsp oil
1 large onion
½ tsp cumin seeds
2 garlic cloves, crushed
2.5cm piece of ginger, crushed or chopped
2 green chillies, chopped
¼ tsp turmeric
½ tsp garam masala
½ tsp coriander
2 tbsp plain flour
75 ml cold water
Makes about 10
Method
1. Heat the oil in a non-stick pan, add the cumin seeds and stir for 2-3 minutes. Add the onion and saute until golden brown.
2. Add the garlic, ginger, green chillies and the rest of the spices and saute for 4-5 minutes. Add the turkey, mix well and season with salt and pepper. Cook for 6-8 minutes. Add the potato and cook for a further 5 minutes. Remove from gas.
3. In a small bowl mix the flour and water until it forms a smooth paste. This will be the ‘glue’ for the samosa pastry.
4. Take a sheet of filo pastry and cut it into three strips lengthways. Place one strip on a clean surface and wrap the rest in a damp tea towel to keep them moist.
5. Take the upper right corner and fold it down to meet the bottom edge, sealing the join with paste. Take the diagonal edge up to meet the top edge, again sealing that join with paste. Now you have a triangle pocket.
6. Fill the triangle with around 2 dessert spoons of the cooled filling. Fold the loose edge of the triangle over the open pocket and seal it with the paste.
7. Brush each side with oil and arrange them in a single layer in the air fryer basket.
8. Air fry them at 180⁰C for 4 minutes, turning halfway through. Then turn the temperature up to 200⁰C and cook for a further 2 minutes, again turning halfway through.
TIP: There are plenty of videos online that show different ways to fold samosas so look for one you find clear. If you’re having difficulty creating the triangle shape then fold it into a square instead.
MIRROR VERDICT: Don’t be put off by the long list of ingredients – these are incredibly easy to make once you get the hang of the folding bit. They’re sure to impress family and friends.
ABOUT KRISHNAPAL NEGI: Acclaimed chef Krishnapal gained a Michelin star at Tangawizi in Richmond, south-west London, a favourite with Brad Pitt and Angelina Jolie. George Clooney might have been a fan too – but Krishna once turned him away because there were no tables available. Nowadays Krishnapal, whose recipes are inspired by his upbringing in the Indian Himalayas, is chef patron at the Marquess of Exeter in Rutland. marquessexeter.co.uk
Spicy tuna balls
By Karan Gokani
Looking for a meat-free alternative to turkey or something a little bit different for Boxing Day? Try these beautiful tuna balls, packed with warming spices. For added wow factor, serve them with this simple cranberry chutney.
‘These lovely little spicy balls are cheap and easy to make,’ says Karan. ‘I’ve adapted this recipe from one in my book where I use leftover scraps of tuna and deep fry the balls. But tinned tuna - or even another fish like mackerel – works really well and the balls come up nice and crispy in the air fryer without the need to deep fry.’
Ingredients
125g onion
2 green chillies
12-15 curry leaves
3 tbsp vegetable or rapeseed oil
6 cardamon pods (leave out if unavailable)
9cm cinnamon stick
2 cloves of garlic, crushed
1 tsp chilli powder
3 tsp Sri Lankan roasted curry powder (or medium curry powder if unavailable)
¼ tsp ground turmeric
125g tinned tuna, drained
125g potatoes, boiled and mashed
½ tsp black pepper
Juice of 1 lime
1 tsp salt
100g plain flour
1 medium egg
100m water approx.
100g breadcrumbs
Makes around 12 balls
Method
1. Place the onion, green chilli and curry leaves in a food processor and blitz to a coarse paste.
2. Heat a heavy-based pan and add the oil. When hot add the cardamon pods (if using) and cinnamon stick and cook for 1 minute. Add the garlic and cook until slightly browned.
3. Add the onion mixture and cook for 5-6 minutes until softened. Stir through the chilli and curry powders and turmeric. Reduce the heat and cook for 5-6 minutes.
4. Remove the cardamon pods and cinnamon stick then add the tuna. Cook for 10 minutes.
5. Remove from heat and add the mashed potato, black pepper, lime and salt. Allow to cool then roll the mixture into golf ball-sized balls in your hands.
6. Combine the flour and egg and enough water to make a thick batter, similar to the consistency of custard. Dip each ball in the batter then in the breadcrumbs, tossing to coat completely.
7. Bake in an air fryer at 200⁰ for around 12 minutes, turning half-way.
For the cranberry chutney: Combine in a pan 250g cranberries with 3 cardamon pods, 4 cloves, 1 small cinnamon stick, 1 tsp black pepper, ½ tsp chilli powder, 2 tbsp brown sugar or honey and a large pinch of salt. Boil until jam-like. Remove the pods and stick before serving.
TIP: Go veggie by ditching the tuna and using twice as much potato – or substitute with tinned jackfruit.
MIRROR VERDICT: These are so easy to make, beautifully crunchy and packed full of flavour – and they look pretty good too. The cranberry chutney uses several of the same spices for convenience and cost-effectiveness.
ABOUT KARAN: Lawyer-turned-chef Karan heads up Hoppers, a small clutch of cool London restaurants serving Sri Lankan and south Indian food. TV fans may have spotted him on a recent edition of Angela Hartnett’s Saturday Kitchen on BBC1. Karan’s new recipe book Hoppers: The Cookbook is out now. Hopperslondon.com
Miso Caramel Fondant
By Tommy Heaney
Who doesn’t love Christmas pudding? But how about impressing friends and family by serving up a different sweet treat – like these divine salted caramel fondants.
‘I wanted to make a dessert that people may not feel confident trying at home normally but is actually really quick and easy as well as being fun and different,’ says Tommy. ‘This is inspired by the trend for salted caramel - miso has that lovely saltiness about it. Air fryers are great to cook them in as they heat up really quickly and accurately.’
Ingredients:
For the miso caramel:
100g dark soft brown sugar
100g light soft brown sugar
½ tsp vanilla extract
60g unsalted butter
285ml double cream
15g cornflour
25g white miso
½ tsp salt
For the fondant:
125g dark chocolate 54.5%
125g butter
50g caster sugar
2.5 whole eggs
2.5 egg yolks
25g plain flour
2.5g bicarbonate of soda
12.5g melted butter for moulds
Makes 4 fondants
Method:
1. Place the butter, sugars, and vanilla extract into a heavy based saucepan. Bring to boil and cook out until combined. You should see little clouds of smoke - keep cooking for a further 4 minutes on a medium high heat.
2. Pour the cream in whilst whisking continually and continue to cook for a further 2 minutes.
3. Add a little water to the cornflour to make a paste and then add to the hot sugar mix whilst constantly mixing (take care not to splash yourself with the hot sugar). Cook for a further 2-3 mins until the mixture is smooth.
4. Add the white miso and salt then whisk until dissolved.
5. Pour into a bowl and cover with clingfilm, ensuring it touches the top of the mixture to stop a skin forming. Store in the fridge until completely set.6
6. When the caramel is ready, butter 4 small pudding basins or ramekins with the melted butter and set aside.
7. Break up the chocolate into small pieces and dice up the butter and, in a heat proof bowl, melt over a saucepan of simmering water until fully combined. Remove from the heat and set aside.
8. In a second bowl add together the caster sugar, whole eggs and separated egg yolks. Cream together with a whisk until light and fluffy.
9. In a third bowl sift together the flour and bicarbonate of soda.
10. Stir the sugar mixture into the chocolate mixture. Once fully mixed fold in the flour mix.
11. Spoon or pipe the fondant mixture a third of the way up the mould and with a wet teaspoon make a large hole in the middle of each one. Fill the hole with the miso caramel and then top up with the rest of the fondant mix.
12. Place into the air fryer and cook at 180c for 8 minutes. Serve with vanilla ice cream or Chantilly cream.
TIP: Swap white miso for dark or leave it out all together and replace it with 10g of good quality salt.
Make sure you leave enough time for the caramel to set. For a Christmassy feel serve it with brandy sauce.
MIRROR VERDICT: Like Tommy says, these lovely fondants are surprisingly simple to make but look spectacular. When you slice them open the lovely salty caramel oozes out.
ABOUT TOMMY: Tommy worked in restaurants across America, Australia, Thailand and London before becoming head chef at Restaurant Tommy Heaney at The Great House in Bridgend, where he won Hotel Restaurant of the Year two years running. He went on to appear in two series of BBC ’s Great British Menu. Now Tommy heads up his own restaurant, Heaneys Cardiff, in the Welsh capital as well as Uisce, an oyster and wine bar next door. heaneyscardiff.co.uk
Our chefs used a Tower Xpress Pro Combo air fryer. See towerhousewares.co.uk
