Actifry Recipe Book

5081264-LR ACTIFRY GB TEFAL 13/03/07 9:58 Page 1
30
recipes
Contents
Pages
4–5: Tefal: Nutritious and delicious

6–7: Enjoying your food
8–9: The potato: part of your healthy balance
10 – 11 : A guide to vegetable oils and fats
12 – 13 : Gourmet cuisine with ActiFry
13 : ActiFry cooking hints and tips
14 – 17 : Menus
18 – 29 : Chips and potato wedges
30 – 33 : Sauces and dips
34 – 43 : Gourmet meat recipes
44 – 47 : Gourmet fish recipes
48 – 51 : Gourmet vegetable recipes
52 – 55 : Gourmet dessert recipes
56 – 57 : Cooking times
58 : Index
3
TEFAL:
Nutritious and delicious
Innovating for your health’s sake
ood nutrition means not only having a varied and balanced diet…but also
G taking care to choose healthy food ingredients when cooking. How these are
prepared and cooked makes a real difference to their nutritional and sensory values.
And because all food preparation and cooking appliances are not equal,
has developed a range of products that are dedicated to NUTRITION FOR GREATER
PLEASURE: ingenious culinary appliances which preserve the nutritional integrity of
food and allow the taste of the ingredients to be fully appreciated.
Bringing you proof

At the forefront of nutritional developments, is investing in research and
innovation to bring you unique solutions with nutritional advantages that are
validated by scientific studies.
Informing you
When it comes to nutrition, has always provided practical solutions in the
kitchen, helping you to prepare your meals quickly and enjoyably. Every day, public
health issues and our changing lifestyles strengthen ’s desire to make the
basics of nutritional good practice available to everyone on a daily basis.
Day after day, the Nutritious & Delicious range will help you
to achieve dietary balance without sacrificing culinary pleasure.
Making healthy eating a real pleasure

bove all, eating should be a pleasurable experience, involving the sharing of
A food, and friendship. Eating well, however, is also linked to health and well-being.
ealthy eating plays a key role in the prevention of major diseases such as heart
H disease, diabetes, some cancers and obesity, and in keeping you and your
family in good health. Our reason for creating the recipes in this booklet was to help
you and your family optimise your diet while in no way compromising the taste of
food or the enjoyment of eating.
ctiFry’s technical characteristics allow you to eat chips and cooked potatoes
A with a low fat content: a precious aid in the fight against obesity and heart
disease. Accompanied by vegetables and salad, fruits, low fat dairy produce, lean
meats, fish and pulses, chips cooked in this way fit perfectly into a balanced diet for
the pleasure of young and old alike. ActiFry also allows you to cook other foods to
perfection: vegetables, meats, fish and fruits.
his recipe booklet is a colourful collection of tasty and varied dishes cooked in a
T revolutionary appliance! The contents have been carefully chosen in order to
bring you the maximum satisfaction in terms of taste as well as nutrition. All of the
recipes have been carefully created in order to take account of the nutritional
benefits of each ingredient and of its role as part of a balanced diet.
ur team of home economists, and nutritionist have done justice to this high
O technology appliance, and have paid particular attention to developing and
testing all of the recipes and to providing the nutritional information in this recipe
book.
With ActiFry,
learning how to prepare balanced meals could not be easier…
enjoy tasty dishes with less fat to help keep you healthy.
5
Enjoying your food

Every day, we need to eat and drink to satisfy our daily energy requirements and obtain the
essential nutrients our bodies need. A balanced diet should provide:
• Sufficient energy (calories), fluids and essential nutrients, such as protein, vitamins and
minerals
• A good balance of food intake between the different meals
• An evenly distributed supply of energy and nutrients throughout the day
However, we live in an environment where healthy choices are not always the easiest choices,
we rely heavily on processed foods and ‘eat on the go’ much of the time. No-one would suggest
we eat as our ancestors did, but if we believe eating for health is important, then we need to
adapt to today’s lifestyles and optimise our nutritional health.
Achieving a healthy balance

Eat lots of fruit and vegetables every day. Bursting with essential vitamins, minerals, antioxidant
1 nutrients and fibre they’re a vital part of your healthy eating plan.
2 Base meals on starchy carbohydrate foods for energy and fibre.
3 Eat less saturated fat – it’s linked to heart disease, and is not essential in the diet.
Eat more fish: both white fish (low in fat and rich in nutrients) and oily fish. Aim for at least two
4 servings of fish a week, including one serving of oily fish (salmon; mackerel; pilchards; sardines).
5 Watch portion sizes, especially of fatty, sugary foods and try to be a healthy weight.
6 Cut down on salt – read labels and keep your intake to below 6g per day.
7 Drink plenty of water and fluids – at least 6-8 glasses every day.
8 Start each day with breakfast.
9 Take time to enjoy your food: sit down at the table and savour every mouthful.
Balance and variety: the food group

approach
Starchy foods: bread, other cereals and potatoes
For energy, B vitamins, minerals and fibre, these foods should make up about a third of the
food you eat. Include at least one with each meal, including bread (especially wholemeal);
breakfast cereals; pasta, rice, couscous, potatoes yam, and chapatti.
Fruit and vegetables
Eat a variety every day – all types count towards your 5-a-day, including fresh, frozen, canned
and dried. Fruit juice is high in sugar, so only counts once a day.
One portion is approximately 80g (or 3 tablespoons) vegetables, a bowl of salad, a whole fruit
(banana, apple or orange) or two small ones (plums, satsumas).
Milk and dairy foods
Two to three servings each day will provide essential calcium for healthy bones and teeth,
some B and fat soluble vitamins. Choose lower fat milk, cheese and yogurts for maximum
calcium, but lower saturated fat intake.
Meat, fish and alternatives
Two servings a day are needed to provide protein, iron and other minerals and vitamins.
Choose from: lean red meat, poultry, fish, eggs, beans, lentils, dhal, nuts, tofu and seeds.
Fatty and sugary foods
Cooking oils and some fat spreads contain essential fats and fat soluble vitamins (A,D and E)
which we need in small amounts for good health. Use sparingly. Many foods in this group
however, are high in saturated fats and sugar, such as cakes, biscuits, pastries and savoury
snacks, so limit your intake and include occasionally in small amounts.
Drinks
Keep well hydrated throughout the day with at least 6-8 cups fluid every day, including water,
hot drinks (including some tea/cofffee/fruit or herbal teas) and low sugar or sugar free cold
drinks. If you drink alcohol, keep to the sensible daily limits of no more than 2-3 units of alcohol
for women and 3-4 units for men.
7
The potato:
part of your healthy balance
P otatoes can be eaten by anyone of any age! Potatoes are a popular vegetable in the UK,
often wrongly blamed for being fattening. In fact they are low in fat, filling and full of
vitamin C and other antioxidant nutrients.
Virtually fat-free, an average jacket potato, eaten with the skin, contains 250 calories, 50g
carbohydrate, and almost one quarter of daily fibre, vitamin C, folate and potassium, as well as
over half your vitamin B6 daily needs.
The fibre in potato skins is important. Fibre improves digestive health, and helps prevent the
build up of harmful toxins. Fibre may also reduce the risk of heart disease and some cancers,
and can promote a feeling of fullness, so helping to reduce snacking between meals.
As well as providing many essential trace elements, the potato also

contains a variety of phytochemicals (beneficial plant compounds)
known to act as protective antioxidants in the body. These include:
• Carotenoids
• Flavonoids
• Vitamin C
Potatoes vary enormously in size, shape and taste according to the variety
and climatic and growing conditions. Each variety has its particular earliness,
yield, size, colour, keeping quality and culinary uses. A potato’s
characteristics when cooked may vary according to its origin and
seasonality.
Which variety of potato should I use?

As a general rule, we recommend that you use potatoes recommended for chipping in your ActiFry. In many
supermarkets there is information on the packaging telling you which varieties are suitable for making
chips. We recommend varieties such as King Edward and Maris Piper for good results.
At the beginning of the main crop season or when potatoes have been freshly harvested they may have a
higher water content, so we advise you cook the chips for a few more minutes.
Remember that using different potato varieties does result in a different taste, texture and flavour.
ActiFry also allows you to prepare frozen chips. As these are pre-cooked in oil during processing, it is not
necessary to add any more oil.
Where should I store potatoes?

The best place to store potatoes is in a dark, cool airy cupboard (between 6 and 8°C), away from the light.
How should I prepare potatoes for Actifry?

To obtain the best results, you must ensure that the chips do not stick together. With this in mind, wash the
whole potatoes and then cut them into chips using a sharp knife or chip cutter. The chips should be of equal
size so that they all cook at the same time.
Wash the chipped potatoes in plenty of cold water until it runs clear in order to remove as much of the
starch as possible.
Dry the chips thoroughly using a highly absorbent clean tea towel. The chips must be perfectly dry before
putting them in the Actifry otherwise they will not turn crispy. To check they are dry enough pat them with
paper kitchen towel just before cooking. If there is any wetness on the paper dry them again.
Remember the cooking time of the chips will vary according to the weight of chips and the batch of
potatoes used.
How should I cut the potatoes?

The size of a chip influences how crunchy or soft it is. The thinner your chips, the more crunchy they will
be and conversely, thicker chips will be softer inside.
You can cut your chips to the following thickness according to your taste:
American style: 8 x 8mm
Thin: 10 x 10mm
Standard: 13 x 13mm (maximum
recommended thickness)
9
A guide
to vegetable oils and fats
egetable oils consist of variable proportions of fatty acids. These fatty acids may be
V saturated, monounsaturated or polyunsaturated. The fatty acid composition of an oil
determines its appearance, reaction to hot and cold temperatures, nutritional value and effects
on the body.
Saturated fats:
The more saturated the fat, the more likely it is to be solid at room temperature. For example,
coconut oil, palm oil, ghee and animal fats (butter, lard, dripping) have high saturated fatty
acid contents. Eating a diet rich in saturated fat has been shown to raise ‘’bad’’ cholesterol in
the blood (Low Density Lipoprotein or LDL cholesterol), which can increase risk of heart disease.
Saturated fat is not essential in the diet.
Monounsaturated fats:
These are oils with a high oleic acid content. Monounsaturated fatty acids are particularly
prevalent in olive oil, rapeseed oil, and nut oils such as peanut oil. Monounsaturates help to
lower LDL cholesterol, so helping to maintain a healthy heart. Replace some saturated
fat with monounsaturated fats and oils for good health.
Polyunsaturated fats:
A small amount of polyunsaturated fat is essential for good health, as they provide essential fatty acids,
which can’t be made by the body. There are two main types: Omega-6 and Omega-3, and the dietary
balance between the two is important.
• Omega- 6
These fatty acids are known to lower LDL cholesterol, so offer protection against heart disease.
However, at high levels, they can also lower the ‘’good’’ cholesterol (High Density Lipoprotein or LDL
cholesterol). Omega-6 fats, such as Linoleic acid, are found mainly in sunflower, corn, safflower and
soya oil.
• Omega- 3 family
These fats form part of nerve cells and are essential for healthy vision and brain development in
infants. They also help maintain a healthy heart and may help to prevent strokes and heart disease
in adults. Omega-3 fats have an anti-inflammatory role in the body, and are often used to manage
rheumatoid and other inflammatory forms of arthritis.
They are mainly found in oily fish, but some vegetable oils contain the ‘parent’ fatty acid, Alpha
Linolenic acid, such as: linseed, soya, walnut, and rapeseed oil.
Summary of fatty acid content of some oils:
Saturated fats: palm, coconut oils

Monounsatured fats: olive and rapeseed and oils
Omega 6 fats: sunflower, safflower, corn and soya oils
Omega 3 fats: rapeseed, canola, walnut, soya, linseed oils
11
Gourmet cuisine
with Actifry
Make real gourmet chips just as you

like them!
ActiFry chips are crunchy
and soft inside thanks to
our patented technologies: the
stirring paddle which gently distributes the
oil and the hot forced air. Choose your
ingredients, oil, spices, herbs and seasonings…and let
Actifry take care of the rest.
Tre !
at your en too
sel f and your childr
Only 3% fat*
1 spoonful (14ml) of oil is enough
One spoonful of the oil of your choice allows you to make real chips from 1 kg of potatoes. You
can be sure of using exactly the right amount, thanks to the graduated spoon that is supplied
with the appliance.
*According to your tastes and wishes, you may add an extra spoonful of oil for an even tastier
result.
Try a variety of different oils for good health

You can use any oils, even the rarest and most expensive. They add taste and some will also
provide the essential fatty acids needed for good health. Try a new oil every time you cook!
Cook frozen foods too

Frozen foods are a good alternative to fresh produce. They are practical and the freezing process
acts as a natural preservative, locking in nutrients and taste.
* 1 kg potatoes cut into chips to a thickness 13x13mm cooked until -55% weight loss with
14ml of oil.
ActiFry cooking hints and tips

• Do not add salt to chips while the chips are in the pan. Only add salt once the chips are removed
from the appliance at the end of cooking.
• When adding dried herbs and spices to Actifry, mix them with some oil or liquid. If you try sprinkling
them directly into the pan they will just get blown around by the hot air system.
• For best results, use finely chopped garlic instead of crushed garlic to avoid it adhering to the central
paddle.
• Please note that strong coloured spices may slightly stain the paddle and parts of the appliance. This
is normal.
• If using onions in ActiFry recipes, they are best thinly sliced instead of chopped as they cook better.
Separate the onion the rings before adding them to the pan and give them a quick stir so that they
are evenly distributed.
• With meat and poultry dishes, stop the appliance and stir the pan once or twice during cooking so
that the food on top does not dry out and the dish thickens evenly.
• Prepare vegetables in small pieces or stir fry size to ensure they cook through.
Balanced menus for the week

Dietary balance is not achieved in one meal; with careful planning, it happens
over the whole week!
It is important, therefore, to choose a variety of different foods every day. This is why our recipe booklet
offers you numerous original recipes spread out over two weeks, as part of nutritionally balanced menus.
The meals are practical and simple to produce thanks to ActiFry.
More than any other meal, breakfast plays an essential role in a healthy eating plan. A well-planned
first meal of the day not only restocks our body with energy and nutrients after a long night of fasting, it
also sets us up for an efficient morning’s work, reducing the likelihood of snacking and hunger pangs later
in the morning.
As part of a balanced menu, the perfectly balanced breakfast is structured around four essential elements:
one drink, one dairy product, one cereal product and one fruit, whole, juiced or stewed. Whatever your
preference, try to include these as the basis of your breakfast. For our part, we strive to select all of our
products with care based on their nutritional qualities and taste in order to make this essential meal the
first tasty moment of your day!
Lunch and dinner should each contribute approximately 1/3 of the day’s dietary requirements. Aim to
include, a main course (meat or fish accompanied by starchy carbohydrate foods and vegetables), a
cheese or dairy product and a fruit. Keep to the tips on page 6 to achive a healthy balance.
13
Menus
Monday Tuesday Wednesday

Wholegrain cereal Wholegrain cereal Wholegrain cereal
with milk and/or with milk and/or with milk and/or
toast and toast and toast and
jam/marmalade jam/marmalade jam/marmalade
Breakfast Fresh, dried or Fresh, dried or Fresh, dried or
stewed fruit stewed fruit stewed fruit
Tea/coffee Tea/coffee Tea/coffee
Cheese salad Mozzarella Chips with creamy

baguette tomatoes drizzled garlic and chive dip
with rapeseed oil
Bowl of fresh Green salad and
Lunch strawberries and Crusty bread roll sliced tomatoes
half fat crème
Oven-baked apple Fresh fruit
fraiche
with raisins
Low fat fruit yogurt
Fillet of sea bream Vegetable soup Grilled lamb chop

with lemon juice with mixed herbs
Sausage and bean
Green salad cassoulet with New potatoes oven-
mashed potato baked tomatoes
Potato wedges with
Dinner herbs and spices Small piece of Roasted pineapple
cheese and grapes with fresh figs and
Natural yoghurt, acacia honey
sliced pears and
chocolate chips
Note: Detailed recipes for the underlined dishes are included in this booklet
Thursday Friday Saturday Sunday

Wholegrain cereal Wholegrain cereal Fresh, dried or Fruit Smoothie
with milk and /or with milk and /or stewed fruit
toast with toast with Scrambled egg on
jam/marmalade jam/marmalade Grilled bacon, toasted bagel
mushrooms and
Fresh, dried or Fresh, dried or tomatoes Grilled tomatoes
stewed fruit stewed fruit
Granary or Tea/coffee
Tea/coffee Tea/coffee wholemeal bread
Tea/coffee
Baked jacket potato Pasta with Tomato Potato wedges with Roast chicken,
with tasty tuna and basil sauce herbs and spices served with green
sauce served with Red vegetables and
Natural yoghurt pepper dip sweet potatoes with
Cherry tomatoes with chopped fresh sesame seeds
fruit Salad
Fresh fruit Fruit crumble and
Fresh fruit custard
Thai-spiced chicken Madagascan beef Crunchy green Melon and Parma

and courgettes with spiced root vegetable stir-fry ham
vegetable medley with prawns, served
With noodles or with noodles or Egg salad with new
brown rice Small piece of brown rice potatoes
cheese and grapes
Fruit crumble with Apple wedges with Low fat fruit yoghurt
natural yoghurt, cinnamon sugar
fromage frais or
custard
15
Menus
Monday Tuesday Wednesday

Wholegrain cereal Wholegrain cereal Wholegrain cereal
with milk and /or with milk and /or with milk and /or
toast with toast with toast with
jam/marmalade jam/marmalade jam/marmalade
Breakfast
Fresh, dried or Fresh, dried or Fresh, dried or
stewed fruit stewed fruit stewed fruit
Tea/coffee Tea/coffee Tea/coffee
Tomato salad Ham salad sandwich Baked jacket potato

drizzled with olive on granary bread with baked beans
oil and green salad
Fresh fruit
Lunch Slice of quiche
Low fat yougurt
Fruit mousse
Bread roll
Fresh fruit
Vegetable soup Large slice of melon Chicken with

pineapple
Chilli con Carne with Baby new potatoes
chips with garlic, Green beans
tomatoes and
Dinner Mixed salad prawns Brown rice
Stewed fruit with ice Fruit crumble and Small piece of

cream custard or low fat cheese and grapes
yougurt
Note: Detailed recipes for the underlined dishes are included in this booklet
Thursday Friday Saturday Sunday

Wholegrain cereal Wholegrain cereal Fruit Smoothie Fresh, dried or
with milk and /or with milk and /or stewed fruit
toast with toast with Poached eggs on
jam/marmalade jam/marmalade toast Grilled sausages
Fresh, dried or Fresh, dried or Grilled tomatoes Baked beans

stewed fruit stewed fruit
Tea/coffee Tea/coffee
Tea/coffee Tea/coffee
Soup Smoked salmon Pizza Omelette served

sandwich with salad with mixed salad
Granary roll Served with tomato and peanut and
Low fat fruit yogurt and onion salad potato chips
With cheese
Fresh fruit Ice cream Fruit cake
Oven-baked apple
with raisins
Grilled steak with Melon Baked fillet of Turkey with three

Paprika chips and salmon peppers served with
avocado dip Sweet and Sour Pork rice
fillet served with New potatoes and
Mixed salad brown rice or Jardinière of mixed Fruit crumble with
noodles baby vegetables custard
Apple, hazelnut and
potato medley Chocolate mousse Seasonal fruits
17
Chips and
Potato Wedges
Real chips • Serves: 4
• Preparation - 15min
• Cooking - 30-35min
Ingredients according to
For fresh chips: For frozen chips: thickness
• 800 g (13/4 lb) potatoes such • 750 g (1 lb 10 oz) frozen For frozen chips:
as King Edwards or Maris chips appr. 40 min
Piper • 1 sunflower oil (depending on the
type and thickness of
• 1 sunflower oil • Salt, to taste
frozen chips)
• Salt, to taste
Peel the potatoes, then cut them into chips according to your preference:
either 8 mm x 8 mm (3/8 in x 3/8 in), 1 cm x 1 cm (1/2 in x 1/2 in) or 13 mm
1 x 13 mm (4/8 in x 4/8 in). Rinse the chipped potatoes thoroughly, drain, then
dry them well on a clean tea towel.
Place the chips in the ActiFry pan. Drizzle the oil evenly over the chips. Cook
2 for 30-35 minutes (up to about 40 minutes, according to the thickness of the
chips), or until the chips are cooked.
3 Serve immediately, sprinkled with salt to taste.
Cook’s tip
The variety of potato used will affect the cooking time and colour of the chips. It is
also important to dry the chips very well after rinsing them to ensure they become
crisp on the outside.
Nutrition information per serving

(made using 1 of oil)
143 kcal / 602 kJ

• Protein: 3 g • Saturated fat: 0,3 g • Fibre: 2 g
• Fat: 3 g • Carbohydrate: 27 g • Salt: trace
19
Curried chips
Ingredients
• 800 g (13/4 lb) potatoes
• 1 light olive oil
• Serves: 4
• 1 sesame oil
• 1/2 curry powder, or to taste (choose mild, medium or hot • Preparation - 15min
curry powder to suit your taste)
• Cooking - 30-40min
• Salt, to taste (optional)
Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse
1 the chipped potatoes thoroughly, drain, then dry them well on a clean tea
towel.
2 Mix the olive oil, sesame oil and curry powder in a ramekin or small dish.
Place the chips in the ActiFry pan. Drizzle the oil and curry mixture evenly over
3 the chips. Cook for 30-40 minutes, or until the chips are cooked.
4 Serve immediately, sprinkled with salt to taste, if desired.

172 kcal / 721 kJ
• Protein: 3 g • Carbohydrate: 28 g
• Fat: 6 g • Fibre: 2 g
• Saturated fat: 1 g • Salt: trace
21
Paprika chips
Ingredients
• 800 g (13/4 lb) potatoes • Serves: 4
• 1 groundnut oil
• 1/2 paprika, or to taste • Cooking - 30-40min
towel.
2 Mix the olive oil, groundnut oil and paprika in a ramekin or small dish.
Place the chips in the ActiFry pan. Drizzle the oil and paprika mixture evenly
3 over the chips. Cook for 30-40 minutes, or until the chips are cooked.

172 kcal / 721 kJ
• Protein: 4 g • Saturated fat: 1 g • Fibre: 2 g
23
Almond chips
Ingredients
• 800 g (13/4 lb) potatoes • Serves: 4
• 1 groundnut oil
• 2 ground almonds • Cooking - 30-35min
towel.
Mix the olive oil, groundnut oil and ground almonds in a ramekin or small
2 dish.
Place the chips in the ActiFry pan. Drizzle the oil and ground almond mixture
3 evenly over the chips. Cook for 30-35 minutes, or until the chips are cooked.
4 Serve immediately, sprinkled with salt to taste, if desired.
Variation
Use ground hazelnuts instead of ground almonds.

195 kcal / 819 kJ
• Saturated fat: 1 g • Salt: trace
Peanut
and bacon chips
Ingredients
• Serves: 4
• 800 g (13/4 lb) potatoes
• 1 groundnut oil
• 40 g (11/2 oz) salted peanuts • Cooking - 35min
• 40 g (11/2 oz) smokey bacon crisps
towel.
Place the chips in the ActiFry pan. Drizzle the oil evenly over the chips. Cook
2 for 30 minutes.
Meanwhile, place the peanuts and crisps in a blender or food processor and
3 blend until combined and finely crushed (to the consistency of coarse
breadcrumbs).
Sprinkle the peanut mixture evenly over the chips in the ActiFry. Cook for a
4 further 5 minutes, or until the chips are cooked. Serve immediately.

236 kcal / 991 kJ
• Saturated fat: 2 g • Salt: 0.5 g
25
Potato wedges
with herbs
and spices
Ingredients
• 800 g (13/4 lb) small potatoes, left unpeeled
• 1/2 dried mixed herbs
• Serves: 4
• 1/2 paprika
• 3 light olive oil • Preparation - 20min
• 2 plain flour • Cooking - 35-40min
• Salt and freshly ground black pepper, to taste (optional)
Cut each potato (leave the skins on) into 4 or 6 even wedges, depending on
1 their size. Rinse the potato wedges thoroughly, drain, then dry them well on
a clean tea towel.
Place the potato wedges in a large bowl. Add the dried herbs, paprika and 2
2 ActiFry spoonfuls of oil and toss to mix until the potatoes are well coated.
Add the flour and toss to coat well.
Place the potato wedges in the ActiFry pan, then drizzle the remaining oil
3 evenly over the wedges. Cook for 35-40 minutes, or until the potato wedges
are cooked.
Add seasoning to taste, if desired. Serve the potato wedges with a selection
4 of dips.
Variation
Use dried herbes de Provence or dried Italian herb seasoning in place of dried mixed
herbs.

286 kcal / 1207 kJ
27
Cajun-spiced
potato wedges
Ingredients
• 800 g (13/4 lb) small potatoes, left unpeeled
• 1 Cajun seasoning
• Serves: 4
• 2 plain flour • Preparation - 20min
• Salt and freshly ground black pepper, to taste • Cooking - 35min
• Chopped fresh flat-leaf parsley, to garnish (optional)
Cut each potato (leave the skins on) into 4 or 6 even wedges, depending on
1 their size. Rinse the potato wedges thoroughly, drain, then dry them well on
a clean tea towel.
Place the potato wedges in a large bowl. Add the Cajun seasoning and 2
2 ActiFry spoonfuls of oil and toss to mix until the potatoes are well coated.
Add the flour and toss to coat well.
Place the potato wedges in the ActiFry pan, then drizzle the remaining oil
3 evenly over the wedges. Cook for about 35 minutes or until the potato
wedges are cooked.
Add seasoning to taste and garnish with a sprinkling of chopped parsley, if

4 desired. Serve the potato wedges with a selection of dips.
Variation
Use other herb or spice mixes such as Garlic & Herb, Barbecue or Jamaican Jerk in place
of the Cajun seasoning.

286 kcal / 1207kJ
Sweet potatoes
with sesame seeds
Ingredients
• 800 g (13/4 lb) sweet potatoes
• 2 plain flour
• Serves: 4-6
• 1 toasted sesame oil
• 2 sesame seeds • Preparation - 20min
• Salt and freshly ground black pepper, to taste • Cooking - 30-35min
• 2 snipped fresh chives (optional)
Peel the potatoes. Cut each potato crossways into slices about 1 cm (1/2 in)
1 thick. Rinse the potato slices thoroughly, drain, then dry them well on a clean
tea towel.
Place the potato slices in a large bowl. Add the olive oil and toss to mix until
2 the potatoes are well coated. Add the flour and toss to coat well.
Place the potato slices in the ActiFry pan, then drizzle the sesame oil evenly
3 over the slices. Cook for 25 minutes.
Sprinkle the sesame seeds evenly over the potatoes in the ActiFry and cook
for a further 5-10 minutes, or until the potato slices are cooked. Add
4 seasoning to taste. Sprinkle over the snipped chives, if desired, and serve the
potato slices with a selection of dips.
Variation
Try sunflower or pumpkin seeds in place of sesame seeds.

213 kcal / 898kJ
29
Sauces and Dips

Cocktail dip
Serves: 4-6 • Preparation: 5 minutes
Ingredients
• 200 ml (7 fl oz) reduced-calorie mayonnaise • 1/2 teaspoon Worcestershire sauce

(optional)
• 4 crème fraiche
• Few drops of Tabasco sauce (optional)
• 2 tomato ketchup, plus a little extra
to garnish • Salt and freshly ground black pepper, to
taste
• 1 teaspoon lemon juice
1 Place the mayonnaise and crème fraiche in a bowl and mix well.
Add the tomato ketchup, lemon juice and Worcestershire sauce and Tabasco, if using. Stir to
2
mix well.
Season to taste with salt and pepper. Spoon the mixture into a small serving bowl, garnish with
3
a small swirl of tomato ketchup, if desired, and serve with cooked potato wedges or chips.
Nutrition information per serving (serving 6)
120 kcal / 494kJ
• Protein: 1 g • Saturated fat: 3 g • Fibre: trace
• Fat: 11 g • Carbohydrate: 4 g • Salt: 1 g
Creamy garlic & chive dip

Ingredients
• 150 ml (1/4 pint) thick soured cream or • 1-2 spring onions, finely chopped
crème fraiche • 2-3 tablespoons snipped fresh chives, plus
• 150 ml (1/4 pint) plain fromage frais extra to garnish
• 2 cloves garlic, crushed • Salt and freshly ground black pepper, to taste
1 Place the soured cream or crème fraiche and fromage frais in a bowl and mix together until well
blended.
Stir in the garlic, spring onions, snipped chives and seasoning, mixing well. Spoon the mixture
2 into a small serving bowl and garnish with a sprinkling of extra snipped chives. Serve with
cooked potato wedges or chips.
Variations
• Use 1-2 small shallots in place of spring onions.
• Use reduced-calorie mayonnaise in place of soured cream or fromage frais.
• Use chopped fresh mixed herbs in place of chives.

125 kcal / 517kJ
• Protein: 2 g • Saturated fat: 8 g • Fibre: 0,1 g
Avocado dip
Ingredients
• 2 ripe avocados • 2 spring onions, finely chopped

• 2 teaspoons lemon juice, or to taste • 1 tablespoon snipped fresh chives
• 4 reduced-calorie • Salt and freshly ground black pepper, to
mayonnaise taste
• 1 clove garlic, crushed (optional)
Halve, stone and peel the avocados. Place the flesh in a bowl with the lemon juice and mash
1
until smooth and combined.
Stir in the mayonnaise, garlic, if using, spring onions and snipped chives and mix well. Season
2 to taste with salt and pepper. Spoon into a small serving bowl and serve with cooked potato
wedges or chips.
Variations
• For a slightly creamier dip, add a little extra mayonnaise, to suit your taste.
• Use crème fraiche in place of mayonnaise, if desired.
124 kcal / 511kJ
• Protein: 1 g • Saturated fat: 3 g • Fibre: 1.7 g
• Fat: 13 g • Carbohydrate: 2 g • Salt: 0.2 g
Red pepper dip

Ingredients
• 150 g (51/2 oz) crème fraiche • 1 teaspoon lemon juice
• 1/2 clove garlic, crushed • Salt and freshly ground black pepper, to
taste
• 1 small shallot, finely chopped
• Paprika, to taste (optional)
• 1/2 small red pepper, seeded and diced
• Extra finely chopped red and green pepper,
• 1/2 small green pepper, seeded and diced
to garnish
1 Place the crème fraiche, garlic, shallot, red and green peppers and lemon juice in a blender or
food processor. Blend until relatively smooth and well combined.
2 Add salt and pepper to taste, together with a little paprika, if using, and blend to mix.
Spoon the mixture into a small serving bowl, garnish with extra finely chopped red and green
3 peppers and serve with cooked potato wedges or chips.

97 kcal / 399kJ
31
Sauces and Dips
Roquefort dip
Ingredients
• 200 g (7 oz) Roquefort cheese, crumbled • 1-2 snipped fresh chives,

• 3 milk plus extra to garnish
• 115 g (4 oz) crème fraiche • Salt and ground white pepper, to taste
(optional)
Place the Roquefort cheese in a bowl and mash with a fork. Add the milk and mash together
1
until well combined, then stir in the crème fraiche.
2 Stir in the snipped chives. Season to taste with salt and pepper, if desired.
Spoon the mixture into a small serving bowl, garnish with extra snipped chives and serve with
3
cooked potato wedges or chips.
Variations
• Place all the ingredients, except the snipped chives, in a blender or food processor and blend
until well combined. Stir in the chives, adjust the seasoning to taste and serve as above.
• Use other blue cheese such as Dolcelatte, Gorgonzola or Stilton in place of Roquefort.

214 kcal / 887kJ
Curry dip
Ingredients
• 150 g (51/2 oz) set (thick) natural yogurt • 1 clove garlic, crushed
• 1/2 light soy sauce • A dash of Tabasco sauce
• 1/2 curry powder (choose • Salt, to taste (optional)
mild, medium or hot curry powder, to suit
your taste), plus extra to garnish
Place the yogurt, soy sauce, curry powder, garlic and Tabasco in a bowl and stir until well
1
combined. Add salt to taste, if desired.
Spoon the mixture into a small serving bowl, garnish with a sprinkling of extra curry powder
2
and serve with cooked potato wedges or chips.
Variations
• For a mustard dip, omit the soy sauce, curry powder and Tabasco (and
garlic, if desired) and stir mustard (Dijon or wholegrain) into the
yogurt, to taste.
• Use Greek yogurt, reduced-calorie mayonnaise or crème fraiche in
place of set natural yogurt.

(serving 6)
23 kcal / 96kJ
• Protein: 2 g • Saturated fat: 0.4 g • Fibre: 0.3 g
Benefits
The principal benefit of all these sauces is to provide an
important quantity of calcium in your diet.
33
Gourmet meat recipes

Chicken
with pineapple
Ingredients
• 600 g (1 lb 5 oz) skinless • 250 g (9 oz) canned pineapple
boneless chicken breasts, cut pieces (drained weight) in
into thin strips (about 1 cm x 3 natural juice, drained (reserve
cm/1/2 x 11/4 in) the juice)
• 1 cornflour, plus extra to • 2 light soy sauce
coat the chicken strips • 250 ml (9 fl oz) cold water
• Salt and freshly ground black • 1/2-1 light soft brown • Serves: 4
pepper, to taste sugar, or to taste
• 2 sunflower oil • Preparation - 15min
• 2 reserved pineapple
• 1/2 ground ginger juice
• Cooking - 15min
• 1/2 mild curry powder
(or choose medium, if you • Marinating - 5min
prefer)
In a large bowl, lightly coat the strips of chicken with a mixture of cornflour,
1 salt and pepper. Place the chicken in the ActiFry pan, then drizzle the oil
evenly over the chicken. Cook for 5 minutes.
Mix the ground ginger, curry powder and pineapple pieces with the soy sauce
in a bowl, then pour this mixture evenly into the ActiFry and leave to
2 marinade for 5 minutes. Add the water and sugar. Mix 1 ActiFry spoonful of
cornflour with the pineapple juice in a small bowl, until smooth. Add this to
the ActiFry.
Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve
3 with cooked, seasoned basmati rice.
Nutrition notes
Rich in protein.

473 kcal / 1994 kJ
35
Thaï-spiced chicken
with courgettes
Ingredients
• 500 g (1 lb 2 oz) skinless • 2 teaspoons cornflour
boneless chicken breasts, cut • 3 unsweetened apple
into strips juice
• 1 clove garlic, finely chopped • 2 dry sherry
• 2.5 cm (1 in) piece fresh root • 2 light soy sauce
ginger, peeled and finely
chopped • 1 Thai 7-spice
seasoning
• 1 small fresh red chilli, seeded
and finely chopped • Salt and freshly ground black
pepper, to taste • Serves: 4
• 225 g (8 oz) can bamboo • Preparation - 15min
• 1 small red pepper and 1 small shoots, drained
green pepper, seeded and diced
• 2 chopped fresh • Cooking - 17-18min
• 1 courgette, thinly sliced coriander
Place the chicken, garlic, ginger and chilli in the ActiFry pan, then drizzle the
1 oil evenly over the top. Cook for 5 minutes.
2 Add the peppers and courgette to the ActiFry and cook for 5 minutes.
Meanwhile, in a small bowl, blend the cornflour with the apple juice, then stir in
3 the sherry, soy sauce, 7-spice seasoning and salt and pepper.
Add the cornflour mixture and bamboo shoots to the ActiFry. Stir gently to mix.
4 Cook for 7-8 minutes or until the chicken is cooked and tender. Stir in the
chopped coriander and serve with cooked rice or egg noodles.
Variations
• Use turkey breast steak in place of chicken.
• Use Chinese 5-spice seasoning in place of Thai 7-spice seasoning.
Nutrition notes
Good source of fibre.

314 kcal / 1319 kJ
Turkey with
three peppers
Ingredients
• 3 peppers (1 red, 1 green and 1 • 1 teaspoon cornflour
yellow), seeded and cut into • 4 ruby port
strips or diced
• 1/2 cider vinegar
• Salt and freshly ground black
• 1 red onion, thinly sliced • Serves: 4
pepper, to taste
• 2 cloves garlic, finely chopped • Preparation - 15min
• 600 g (1 lb 5 oz) turkey breast
steak, cut into thin strips (about • Cooking - 20-25min
1 cm x 3 cm/1/2 in x 11/4 in)
Place the peppers in the ActiFry pan. Drizzle the oil evenly over the peppers.
1 Cook for 5 minutes.
2 Add the onion and garlic to the ActiFry and cook for 5 minutes.
Add the turkey strips to the ActiFry. In a small bowl, blend the cornflour with the
port and vinegar. Add this mixture to the ActiFry together with some seasoning.
3 Cook for a further 10-15 minutes, or until the turkey is tinged brown and
cooked. Stop the ActiFry once or twice during cooking and stir the mixture using
a wooden spoon or spatula.
4 Serve with boiled rice or noodles, or baked potatoes and green vegetables.
Variations
• Use chicken or lean pork in place of turkey.
• Use 1 standard (white) onion or 2-3 shallots in place of red onion.
Nutrition notes
Low in saturated fat.

260 kcal / 1092 kJ
37
Madagascan
beef
Ingredients
• 600 g (1 lb 5 oz) beef steak • 2 light olive oil
(such as topside, rump or fillet),
cut into bite-sized pieces • 500 ml (18 fl oz) cold water
• 1 onion, thinly sliced • 400 g (14 oz) small salad

potatoes, such as charlotte,
• 2-3 cloves garlic, finely chopped juliette or asperge (peeled, if
• 1 (peeled) fresh root desired), cut in half lengthways
ginger, finely chopped or cut • 1 cornflour
into thin strips (about 10 g/1/4 • Serves: 4
oz) • 1 tomato purée
• 25-55 g (1-2 oz) wild rocket • Preparation - 20min
• 4 tomatoes, chopped
(optional)
• Salt and freshly ground black • Cooking - 45-50min
pepper, to taste
Place the beef in the ActiFry pan with the onion, garlic, fresh ginger,
1 tomatoes and seasoning. Drizzle the oil evenly over the top. Cook for 5
minutes.
2 Add the cold water to the ActiFry and cook for 15 minutes.
Add the potatoes to the ActiFry and cook for a further 20 minutes. Stop the
3 ActiFry once or twice during cooking and stir the mixture using a wooden spoon
or spatula.
Blend the cornflour with a little cold water in a small bowl. Stir in the tomato
4 puree. Pour the cornflour mixture evenly into the ActiFry and stir in. Cook for 5-
10 minutes, or until the sauce is thickened.
Stir in the rocket, if using. Serve with cooked fresh vegetables such as broccoli
5 florets and baby carrots.
Nutrition notes
A source of iron.

511 kcal / 2148 kJ
39
Sweet and sour

pork fillet
Ingredients
• 1 cornflour, plus extra to • Salt and freshly ground black
coat the pork strips pepper, to taste
• 4 red wine • 600 g (1 lb 5 oz) pork fillet or
pork tenderloin, cut into strips
• 300 ml (1/2 pint) passata
• 2 onions, thinly sliced
• 150 ml (1/4 pint) unsweetened • Serves: 4
apple juice • 2 light olive oil
• 2 red wine vinegar • 2 cloves garlic, finely chopped • Preparation - 15min
(optional)
• 2 light soft brown sugar • Cooking - 20min
• 1 tomato puree
In a jug or bowl, blend the cornflour with the red wine until smooth, then stir
in the passata, apple juice, vinegar, sugar, tomato puree and seasoning,
1 mixing well. Set aside. In a large bowl, lightly coat the strips of pork with
additional cornflour. Set aside.
Place the onions in the ActiFry pan, then drizzle the oil evenly over the onions.
2 Cook for 5 minutes. Add the prepared pork and garlic, if using, to the ActiFry
and cook for 5 minutes.
Stir the pork to separate the pieces, then stir in the prepared sweet and sour
sauce. Cook for a further 10 minutes, or until the pork is cooked and tender and
3 the sauce is thickened. Stop the ActiFry once during cooking and stir the
mixture using a wooden spoon or spatula.
Adjust the seasoning to taste and serve with cooked rice or mashed potatoes
4 and stir-fried spring greens or cabbage.
Variations
• Use lean beef, lamb or chicken breast in place of pork.
Nutrition notes
Rich in protein.

465 kcal / 1954 kJ
Chilli con carne

Ingredients
• 1 onion, thinly sliced • 1/2-1 teaspoon hot chilli
powder, or to taste
• 1 small red pepper, seeded and
finely diced • Salt and freshly ground black
pepper, to taste
• 1-2 fresh red chillies (depending
• 2 tomato puree
on taste), seeded and finely
chopped • About 350 ml (12 fl oz) hot
beef stock • Serves: 4-6
500 g (1 lb 2 oz) lean minced • 400 g (14 oz) can chopped • Preparation - 15min
beef, broken up with a fork tomatoes
• 1 teaspoon EACH ground cumin • 400 g (14 oz) can red kidney • Cooking - 40min
and ground coriander beans, rinsed and drained
Place the onion, red pepper and chillies in the ActiFry pan, then drizzle the oil
evenly over the top. Cook for 5 minutes. Add the minced beef to the ActiFry,
1 breaking up the beef with a fork. Cook for 5 minutes or until the meat is
coloured/sealed all over.
Mix the ground spices and seasoning with the tomato puree, then stir this
mixture into 200 ml (7 fl oz) of the beef stock. Add the stock mixture and
2 canned tomatoes to the ActiFry. Cook for 25 minutes. Stop the ActiFry once
or twice during cooking and stir the mixture using a wooden spoon or spatula.
Add the canned beans and the remaining 150 ml (1/4 pint) hot beef stock and
cook for a further 5-10 minutes, stirring once during cooking and adding a little
3 extra hot stock, if desired. Serve with boiled rice and sprinkle with a little grated
hard cheese, if desired.
Nutrition notes

302 kcal / 1269 kJ
41
Sausage
and bean cassoulet
Ingredients
• 450 g (1 lb) pork sausages • 150 ml (1/4 pint) dry cider
• 1 large onion, thinly sliced • 1 caster sugar
• 1 sunflower oil • 1 dried mixed herbs
(if required) • Salt and freshly ground black • Serves: 4
• 410 g (14 oz) can haricot or pepper, to taste
cannellini beans, rinsed and • Preparation - 5min
• Chopped fresh parsley, to
drained garnish (optional)
• 400 g (14 oz) can chopped • Cooking - 25min
tomatoes
1 Place the sausages in the ActiFry pan. Cook for 10 minutes.
Add the onion and cook in the fat from the sausages. If there is insufficient
2 fat in the pan, pour in 1 ActiFry spoonful of oil. Cook for 5 minutes.
Add the beans, tomatoes, cider, sugar, dried herbs and seasoning. Cook for 10
3 minutes, or until the sausages are cooked. Garnish with chopped parsley, if
desired, and serve with crusty bread or mashed potatoes.
Variations
• Use apple juice instead of cider.
• If the sauce is too thin for your taste, blend 1 ActiFry spoonful of cornflour with a little
cold water, then stir this into the sausage mixture in the ActiFry. Cook for about 5
minutes, or until the sauce is thickened.
Nutrition notes
A source of iron.

534 kcal / 2234 kJ
43
Gourmet fish recipes

Crunchy green
vegetable stir-fry
with prawns
Ingredients
• 1 onion, thinly sliced
• 1 fresh red chilli, seeded and thinly sliced (optional)
• 1 clove garlic, finely chopped
• 2 sunflower oil
• 2 courgettes, cut diagonally into 3 mm (1/8 in) slices
• 100 g (31/2 oz) mangetout, trimmed
• 75 ml (21/2 fl oz) cold water
• Serves: 2
• 85 g (3 oz) cooked, peeled King or tiger prawns
• 3 spring onions, thinly sliced or chopped • Preparation - 5min
• 1 chopped fresh coriander, plus extra to garnish • Cooking - 13min
• 4 tablespoons black bean sauce
Place the onion, chilli, if using, and garlic in the ActiFry pan, then drizzle the
1 oil over the top. Cook for 5 minutes.
Add the courgettes, mangetout and water to the ActiFry. Cook for a further 5
2 minutes.
Add the prawns, spring onions, chopped coriander and black bean sauce. Cook
3 for 3 minutes. Serve with steamed rice or cooked egg noodles. Sprinkle with a
little extra chopped coriander, if desired.
Variations
• Use beansprouts in place of mangetout.
Nutrition notes
Source of fibre.

217 kcal / 904 kJ
45
Baby new potatoes

with garlic,
tomatoes and
prawns
Ingredients
• 800 g (13/4 lb) baby new potatoes (such as Charlotte variety),
unpeeled
• 2 heads (bulbs) of garlic (each about 40-55 g/11/2-2 oz in weight)
• 11/2 ActiFry spoonfuls light olive oil
• 4 tomatoes, skinned, seeded and chopped • Serves: 4
• 12 raw, peeled prawns
• Salt and freshly ground black pepper, to taste
• 1-2 ActiFry spoonfuls chopped fresh flat-leaf parsley or chopped fresh • Cooking - 35min
mixed herbs
Rinse the potatoes (leave the skins on) thoroughly, then drain and dry them
well on a clean tea towel. Place the potatoes in the ActiFry pan. Separate the
1 cloves of garlic without removing the skins, then rinse, drain and dry them.
Add the garlic cloves to the ActiFry. Drizzle the oil evenly over the potatoes
and garlic. Cook for 20 minutes.
Add the tomatoes to the Actifry and cook for 10 minutes, Add the prawns
2 and seasoning to the ActiFry and cook for a further 5 minutes or until the
prawns are cooked.
3 Stir in the chopped herbs. Serve with a mixed dark leaf salad.
Nutrition notes

202 kcal / 856kJ
• Protein: 6 g • Saturated fat: 1 g • Salt: 0.5 g
Tasty
tuna sauce
Ingredients
• 1 red onion, thinly sliced • 1 tomato puree
• 1 leek, washed and thinly sliced • 1 teaspoon caster sugar
• 1 small red pepper, seeded and • Salt and freshly ground black
finely diced pepper, to taste
• 1 clove garlic, finely chopped • 1 teaspoon cornflour
• 1 light olive oil • 400 g (14 oz) can tuna in
• 700 g (1 lb 9 oz) fresh ripe spring water, brine or oil,
tomatoes, skinned, seeded and drained and flaked • Serves: 4
chopped • 2 chopped fresh parsley
• 115 g (4 oz) mushrooms, sliced
• 200 ml (7 fl oz) hot vegetable • Cooking - 30min
stock
Place the onion, leek, red pepper and garlic in the ActiFry pan. Drizzle the oil
1 evenly over the vegetables and cook for 5 minutes.
Add the tomatoes, mushrooms, stock, tomato puree, sugar and seasoning.
2 Cook for a further 20 minutes. Stop the ActiFry once or twice during cooking
and stir the mixture using a wooden spoon or spatula.
In a small bowl, blend the cornflour with a little cold water, then stir this into
3 the tomato mixture in the ActiFry. Add the flaked tuna and cook for 5 minutes,
or until the sauce is cooked and the tuna is hot, stirring once halfway through.
Stir in the chopped parsley. Serve with baked potatoes, crusty bread or with
4 freshly cooked pasta such as fusilli or penne.
Variations
• To add extra flavour and a slight kick to the sauce, add a pinch or two of cayenne
pepper with the stock or a dash or two of Tabasco sauce, or to taste.
• Use canned (drained and flaked) red or pink salmon in place of tuna.
• Use white wine in place of some of the stock, if desired.
Nutrition notes
Source of iron.

325kca / 1364kJ
47
Gourmet
vegetable recipes
Jardinière of
mixed vegetables
Ingredients
• 1 red pepper, seeded and cut • 225 g can bamboo shoots,
into short strips drained
• 1 small red onion, thinly sliced • 2-3 cloves garlic, finely chopped
• 2 light olive oil • 4-6 cardamom pods, seeds
removed and lightly crushed, or
• About 225 ml (8 fl oz) hot
to taste
vegetable stock
• 1 light soy sauce
• 200 g (7 oz) new, baby or small
carrots, cut into thin slices • A few drops of Tabasco sauce
crossways, or cut into thin short (optional)
sticks • 1/2 cornflour
• Serves: 4
• 410 g can baby sweetcorn, • Chopped fresh parsley or finely
drained and left whole or • Preparation - 15min
chopped spring onions, to
chopped garnish (optional)
• 100 g (31/2 oz) chestnut • Cooking - 25min
mushrooms, sliced
Place the pepper and onion in the ActiFry pan. Drizzle the oil over the
1 vegetables and cook for 5 minutes.
Add 150 ml (1/4 pint) of the stock, then add all the remaining ingredients
2 except the cornflour and garnish. Cook for 15 minutes. Stop the ActiFry once
or twice during cooking and stir the mixture using a wooden spoon or spatula.
In a small bowl, blend the cornflour with a little cold water, then stir this mixture
3 into the vegetables in the ActiFry. Add the remaining hot stock, if desired. Cook
for 5 minutes or until the sauce is thickened slightly.
Garnish with chopped parsley or spring onions and serve with fresh crusty bread
4 or cooked rice or noodles.
Variations
• Use a small handful of dried mushrooms (rehydrated) in place of the fresh
mushrooms.
Nutrition notes

259 kcal / 1090 kJ
49
Spiced root
vegetable medley
Ingredients
• 1 kg (21/4 lb) mixed root vegetables (such as potatoes, sweet
potatoes, parsnips and swede)
• 2 cloves garlic, finely chopped
• 1 teaspoon hot chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Serves: 4
• 3 sunflower or pumpkin seeds (optional) • Preparation - 20min
• Salt and freshly ground black pepper, to taste • Cooking - 25-30min
• 1-2 chopped fresh coriander
Peel the vegetables, then cut them into 1 cm (1/2 in) cubes. Rinse the diced
1 vegetables thoroughly, drain, then dry them well on a clean tea towel.
Place the vegetables in a large bowl. Add the garlic and ground spices and
2 toss together to mix well, then add 2 ActiFry spoonfuls of the oil and toss
together until the vegetables are coated all over.
Place the vegetables in the ActiFry pan. Drizzle the remaining oil over the
3 vegetables. Cook for 20 minutes.
Add the sunflower or pumpkin seeds, if using, and cook for a further 5-10
minutes, or until the vegetables are tender. Season to taste with salt and
4 pepper, then stir in the chopped coriander. Serve with grilled lean red meat,
chicken or fish and cooked vegetables such as broccoli florets or green beans.
Variations
• Use sesame seeds in place of sunflower or pumpkin seeds.
• Use chopped fresh flat-leaf parsley instead of fresh coriander.
Nutrition notes

281 kcal / 1181 kJ
Tomato and
basil pasta sauce
Ingredients
• 1 red onion, thinly sliced
• 2 cloves garlic, finely chopped
• Two 400 g (14 oz) cans cherry tomatoes • Serves: 2-4 (makes
• 150 ml (1/4 pint) red wine about 600 ml/1
pint)
• 2 tomato puree
• 1 teaspoon caster sugar, or to taste • Preparation - 10min
• Salt and freshly ground black pepper, to taste • Cooking - 30min
• 2-3 shredded fresh basil leaves
Place the onion and garlic in the ActiFry pan, then drizzle the oil evenly over
1 the vegetables. Cook for 5 minutes.
Add the canned tomatoes, red wine, tomato puree, sugar and seasoning.
Cook for about 25 minutes, or until the sauce is thick and pulpy. Stop the
2 ActiFry once or twice during cooking and stir the mixture using a wooden
spoon or spatula.
Stir in the shredded basil and adjust the seasoning to taste. Serve with freshly
3 cooked pasta such as spaghetti, fusilli or tortelloni.
Variations
• Use two 400 g (14 oz) cans of chopped tomatoes in place of cherry tomatoes.
• To create a spicy tomato sauce, simple add 1 teaspoon EACH ground cumin, ground
coriander and hot chilli powder, or to taste, with the canned tomatoes.
• For a spicy addition, add 175 g (6 oz) cured (cooked) chorizo, thinly sliced, with the
canned tomatoes.
• Use sun-dried tomato puree in place of standard tomato puree, if desired.
Nutrition notes
Low in fat and saturated fat.

26 kcal / 108 kJ
• Protein: 1 g • Saturated fat: 0.1 g • Fibre: 0.5 g
51
Gourmet
sweet recipes
Apple, hazelnut
and potato medley
Ingredients
• 300 g (101/2 oz) potatoes
• Serves: 4
• 2 Golden Delicious eating apples
• 3-4 caramel toffee sauce • Preparation - 20min
• 40 g (11/2 oz) whole, shelled hazelnuts • Cooking - 25min
• 20 g (3/4 oz) popcorn (see Cook’s Tip)
Peel the potatoes, then cut them into 1 cm (1/2 in) cubes. Rinse the diced
potatoes thoroughly, drain, then dry them well on a clean tea towel. Set
1 aside. Peel the apples, then cut them into quarters and remove and discard
the cores and pips. Chop the apple quarters into 1 cm (1/2 in) cubes.
Place the diced potatoes and apples in the ActiFry pan. Drizzle 2 ActiFry
2 spoonfuls of the caramel toffee sauce evenly over the potatoes and apples.
Cook for 20 minutes.
Add the hazelnuts and popcorn to the ActiFry. Drizzle over the remaining 1-2
3 ActiFry spoonfuls of caramel toffee sauce. Cook for a further 5 minutes. Serve
warm with a scoop of vanilla ice cream.
Cook’s Ti p
• Ideally, use butter popcorn (the type you pop yourself at home) for this recipe.
Otherwise, use standard toffee popcorn.
Variation
• Use whole blanched almonds in place of hazelnuts.
Nutrition notes
Low in salt.

192 kcal / 803kJ
53
Roasted pineapple
with fresh figs
and acacia honey
Ingredients
• 1 fresh, ripe large pineapple
• Serves: 4
• 3 acacia honey
• 4 fresh figs • Preparation - 15min
• 1 lemon juice • Cooking - 15min
• 1/2 teaspoon ground cinnamon, or to taste
Cut off the top and base of the pineapple. Holding the pineapple upright, cut
off the peel in strips lengthways and remove any stray ‘eyes’. Cut the
1 pineapple into quarters, then remove the central core. Cut each quarter of
pineapple into slices crossways (each slice about 1 cm/1/2 in thick).
Place the pineapple slices in the ActiFry pan. Drizzle 2 ActiFry spoonfuls of
2 honey evenly over the pineapple. Cook for 10 minutes.
Meanwhile, rinse and dry the figs and cut each one into quarters. Add the figs,
3 lemon juice and cinnamon to the ActiFry. Drizzle the remaining honey over the
top. Cook for a further 5 minutes.
4 Serve with a scoop or two of vanilla ice cream, or a dollop of Greek yogurt.
Nutrition notes

241 kcal / 1028 kJ
Apple wedges
with cinnamon
sugar
Ingredients
• 4 Golden Delicious eating apples
• Serves: 4-6
• 2 sunflower oil
• 85 g (3 oz) ready-to eat dried apricots, finely chopped • Preparation - 15min
• 1-2 caster sugar • Cooking - 15-18min
• 1/2 teaspoon ground cinnamon, or to taste
Peel the apples, then cut each one into quarters and remove and discard the
1 cores and pips. Cut each apple quarter in half to make 2 even wedges (each
whole apple is cut into 8 even wedges).
Place the apple wedges in a large bowl, add the oil and toss to mix until the
apples are coated all over. Place the apple wedges in the ActiFry pan and
2 cook for 12-15 minutes. Add the apricots and cook for a further 3 minutes, or
until the apples are tender.
Meanwhile, in a small bowl, mix together the sugar and cinnamon. Serve the
3 hot cooked apple wedges with a sprinkling of cinnamon sugar. Serve with
vanilla ice cream, crème fraiche or Greek yogurt.
Variations
• Use ground mixed spice in place of cinnamon.
• Use sultanas, raisins or dried sweetened cranberries in place of apricots.
Nutrition notes
Low in salt.

83 kcal / 352 kJ
• Protein: 0.8 g • Saturated fat: 0.3 g • Fibre: 2 g
55
Cooking times
The cooking times are approximate and may vary depending on the seasonality of the food, the size
of the pieces, the amount of food, individual preferences, and the mains voltage.
The oil quantity indicated can be increased according to your taste and your needs.
Potatoes
• The cooking times below are only a guide and may vary according to the variety and batch of
potatoes used.
• We recommend using varieties such as King Edward and Maris Piper for chips and potato recipes.
TYPE QUANTITY OIL COOKING TIME
Fresh 1000 g * 1 spoonful oil 40-45 minutes
Chips Fresh 750 g * 1/2 spoonful oil 35-37 minutes

standard size
13mm x 13mm Fresh 500 g * 1/2 spoonful oil 28-30 minutes
Fresh 250 g * 1/2 spoonful oil 24-26 minutes
Potatoes (quartered) Fresh 1000 g * 1 spoonful oil 40-42 minutes
Diced potato Fresh 1000 g * 1 spoonful oil 40-42 minutes
Frozen - suitable 750 g

Standard
for deep frying 13mm None 35-40 minutes
x 13mm
only
Frozen - 2 way or 750 g

Chips Thin None 30-32 minutes
3 way cook 10mm x 10mm
suitable for oven
and grill (and 500 g
deep frying) American style None 25-27 minutes
8mm x 8mm
* Weight of unpeeled potatoes.
Other vegetables
Courgettes Fresh, in slices 750 g 1 spoonful oil + 150 ml cold water 25 - 35 minutes
Sweet peppers Fresh, in slices 650 g 1 spoonful oil + 150 ml cold water 20 - 25 minutes
Mushrooms Fresh, in quarters 650 g 1 spoonful oil 12 - 15 minutes
Tomatoes Fresh, in quarters 650 g 1 spoonful oil + 150 ml cold water 10 - 15 minutes
Onions Fresh, in rings 500 g 1 spoonful oil 15 - 25 minutes

Meat - Poultry
To add flavour to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme…..)
with the oil.
Fresh 750 g None 18 - 20 minutes
Chicken nuggets Frozen 750 g None 18 - 20 minutes
Frozen 12 pieces (160 g) None 12 - 15 minutes
Chicken drumsticks Fresh 4 to 6 None 30 minutes
Chicken legs Fresh 2 None 30 - 35 minutes
Chicken breasts Fresh about 750 g None 10 - 15 minutes
(boneless) cut into thin strips
Chinese Spring Rolls Fresh 4 to 8 small 1 spoonful oil 10 - 12 minutes
Lamb chops Fresh (2.5 cm to 2 to 6 None 20 - 25 minutes *
3 cm thick)
Pork chops Fresh (2.5 cm to 2 to 3 None 18 - 23 minutes*
3 cm thick)
Pork fillet Fresh 2 to 6 thin slices or 1 spoonful oil 12 - 15 minutes
strips
Sausages Fresh 4 to 8 (pricked) None 10 - 12 minutes
Chilli Con Carne Fresh (made from 500 g 1 spoonful oil 30 - 40 minutes
minced beef)
Fresh (rump or
Beef steak sirloin cut into 1 600 g None 8 - 10 minutes
cm thick strips)
Meatballs Fresh 12 pieces 1 spoonful oil 18 - 20 minutes
* Tum halfway through cooking.
Fish – Shellfish
Breaded scampi Frozen 18 pieces (280 g) None 10 minutes
Monkfish Fresh cut in 500 g 1 spoonful oil 20-22 minutes

pieces
Prawns Cooked 400 g None 10-12 minutes
Jumbo King prawns Frozen and 300 g (16 pieces) None 12-14 minutes
thawed
Desserts
Cut in slices 500 g 1 spoonful oil 4 - 6 minutes

(5 bananas) + 1 spoonful brown sugar
Bananas
Wrapped in tinfoil 2 bananas None 20 - 25 minutes
Cherries Whole Up to 1000 g 1 spoonful oil 12 - 15 minutes

+ 1 to 2 spoonful sugar
Cut in quarters if
Strawberries large or halves if Up to 1000 g 1 to 2 spoonful sugar 5 - 7 minutes
small
Apples Cut in wedges 3 1 spoonful oil + 2 spoonful sugar 15 - 18 minutes
Pears Cut in pieces Up to 1000 g 1 to 2 spoonful sugar 8 - 12 minutes
Pineapple Cut in pieces 1 1 to 2 spoonful sugar 8 - 12 minutes

57
Index
List of recipes in alphabetical order
p 24
Almond chips ..........................................p p 23
Paprika chips............................................p
Apple, hazelnut p 25
Peanut and bacon chips......................p
p 53
and potato medley ..............................p
Potato wedges with herbs
Apple wedges p 27
and spices ................................................p
p 55
with cinnamon sugar ..........................p
p 19
Real chips ..................................................p
p 31
Avocado dip ............................................p
p 31
Red pepper dip........................................p
Baby new potatoes with garlic,
p 46
tomatoes and prawns..........................p Roasted pineapple with fresh figs
p 54
and acacia honey ..................................p
p 28
Cajun-spiced potato wedges ............p
p 32
Roquefort dip ..........................................p
p 35
Chicken with pineapple ......................p
p 43
Sausage and bean cassoulet ............p
p 41
Chilli con carne........................................p
p 50
Spiced root vegetable medley..........p
p 30
Cocktail dip ..............................................p
p 40
Sweet and sour pork fillet ..................p
p 30
Creamy garlic and chive dip..............p
Sweet potatoes
Crunchy green vegetable stir-fry p 29
with sesame seeds ................................p
p 45
with prawns..............................................p
p 47
Tasty tuna sauce ....................................p
p 21
Curried chips ............................................p
Thai-spiced chicken
p 33
Curry dip ....................................................p p 36
with courgettes ......................................p
p 49
Jardinière of mixed vegetables ......p p 51
Tomato and basil pasta sauce ........p
p 39
Madagascan beef..................................p p 37
Turkey with three peppers..................p
Acknowledgements:
Recipes created by: Anne Sheasby and Glenis Noble

Nutritional consultant: Jill Scott
Recipe book compiled by: Glenis Noble
Photography by: Marielys Lorthios
S.A.S. SEB SELONGEY CEDEX • RC. DIJON B 302 412 226 • Réf. 5081264

Actifry Recipe Book

Uploaded by

Document Informationclick to expand document information

Copyright:

Available Formats

Actifry Recipe Book

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Actifry Recipe Book

Uploaded by

Copyright:

Available Formats

5081264-LR ACTIFRY GB TEFAL 13/03/07 9:58 Page 1

4–5: Tefal: Nutritious and delicious

Bringing you proof

Making healthy eating a real pleasure

Enjoying your food

Achieving a healthy balance

2 Base meals on starchy carbohydrate foods for energy and fibre.

8 Start each day with breakfast.

Balance and variety: the food group

Fruit and vegetables

Milk and dairy foods

Meat, fish and alternatives

Fatty and sugary foods

As well as providing many essential trace elements, the potato also

Which variety of potato should I use?

Where should I store potatoes?

How should I prepare potatoes for Actifry?

How should I cut the potatoes?

Summary of fatty acid content of some oils:

Saturated fats: palm, coconut oils

Make real gourmet chips just as you

Try a variety of different oils for good health

Cook frozen foods too

ActiFry cooking hints and tips

Balanced menus for the week

Monday Tuesday Wednesday

Tea/coffee Tea/coffee Tea/coffee

Cheese salad Mozzarella Chips with creamy

Fillet of sea bream Vegetable soup Grilled lamb chop

Thursday Friday Saturday Sunday

Thai-spiced chicken Madagascan beef Crunchy green Melon and Parma

Monday Tuesday Wednesday

Tea/coffee Tea/coffee Tea/coffee

Tomato salad Ham salad sandwich Baked jacket potato

Vegetable soup Large slice of melon Chicken with

Stewed fruit with ice Fruit crumble and Small piece of

Thursday Friday Saturday Sunday

Fresh, dried or Fresh, dried or Grilled tomatoes Baked beans

Soup Smoked salmon Pizza Omelette served

Grilled steak with Melon Baked fillet of Turkey with three

Real chips • Serves: 4

3 Serve immediately, sprinkled with salt to taste.

Nutrition information per serving

143 kcal / 602 kJ

4 Serve immediately, sprinkled with salt to taste, if desired.

Nutrition information per serving

Nutrition information per serving

4 Serve immediately, sprinkled with salt to taste, if desired.

Nutrition information per serving

Nutrition information per serving

Nutrition information per serving

Add seasoning to taste and garnish with a sprinkling of chopped parsley, if

Nutrition information per serving

Nutrition information per serving

Sauces and Dips

• 200 ml (7 fl oz) reduced-calorie mayonnaise • 1/2 teaspoon Worcestershire sauce

Creamy garlic & chive dip

Nutrition information per serving (serving 6)