Actifry Recipe Book
Actifry Recipe Book
Actifry Recipe Book
30
recipes
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Contents
Pages
3
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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.
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.
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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
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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.
9 Take time to enjoy your food: sit down at the table and savour every mouthful.
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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.
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).
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.
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.
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.
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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.
• 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.
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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.
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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.
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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.
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Gourmet cuisine
with Actifry
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.
* 1 kg potatoes cut into chips to a thickness 13x13mm cooked until -55% weight loss with
14ml of oil.
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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.
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Menus
Note: Detailed recipes for the underlined dishes are included in this booklet
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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
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Menus
Bread roll
Fresh fruit
Note: Detailed recipes for the underlined dishes are included in this booklet
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Chips and
Potato Wedges
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• 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.
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.
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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.
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Paprika chips
Ingredients
• 800 g (13/4 lb) potatoes • Serves: 4
• 1 light olive oil
• Preparation - 15min
• 1 groundnut oil
• 1/2 paprika, or to 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, 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.
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Almond chips
Ingredients
• 800 g (13/4 lb) potatoes • Serves: 4
• 1 light olive oil
• Preparation - 15min
• 1 groundnut oil
• 2 ground almonds • Cooking - 30-35min
• 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.
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.
Variation
Use ground hazelnuts instead of ground almonds.
Peanut
and bacon chips
Ingredients
• Serves: 4
• 800 g (13/4 lb) potatoes
• Preparation - 15min
• 1 groundnut oil
• 40 g (11/2 oz) salted peanuts • Cooking - 35min
• 40 g (11/2 oz) smokey bacon crisps
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.
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.
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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.
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Cajun-spiced
potato wedges
Ingredients
• 800 g (13/4 lb) small potatoes, left unpeeled
• 1 Cajun seasoning
• Serves: 4
• 3 light olive oil
• 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.
Variation
Use other herb or spice mixes such as Garlic & Herb, Barbecue or Jamaican Jerk in place
of the Cajun seasoning.
Sweet potatoes
with sesame seeds
Ingredients
• 800 g (13/4 lb) sweet potatoes
• 2 light olive oil
• 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.
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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
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.
Avocado dip
Serves: 4-6 • Preparation: 10 minutes
Ingredients
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.
Nutrition information per serving (serving 6)
124 kcal / 511kJ
• Protein: 1 g • Saturated fat: 3 g • Fibre: 1.7 g
• Fat: 13 g • Carbohydrate: 2 g • Salt: 0.2 g
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.
Roquefort dip
Serves: 4-6 • Preparation: 10 minutes
Ingredients
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.
Curry dip
Serves: 4-6 • Preparation: 5 minutes
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.
23 kcal / 96kJ
• Protein: 2 g • Saturated fat: 0.4 g • Fibre: 0.3 g
• Fat: 1 g • Carbohydrate: 2 g • Salt: 0.3 g
Benefits
The principal benefit of all these sauces is to provide an
important quantity of calcium in your diet.
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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.
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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
• 2 light olive oil
• 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.
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
• 2 light olive oil
• 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.
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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
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.
39
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 40
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.
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
Good source of fibre.
41
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 42
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 43
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
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.
43
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 44
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.
45
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 46
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
Low in saturated fat.
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
• Preparation - 20min
• 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.
Gourmet
vegetable recipes
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 49
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
Low in saturated fat.
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 light olive oil
• 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
Good source of fibre.
Tomato and
basil pasta sauce
Ingredients
• 1 red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 light olive oil
• 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.
Gourmet
sweet recipes
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 53
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.
53
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 54
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
Good source of fibre.
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.
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5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 56
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.
Other vegetables
TYPE QUANTITY OIL COOKING TIME
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
Tomatoes Fresh, in quarters 650 g 1 spoonful oil + 150 ml cold water 10 - 15 minutes
Meat - Poultry
To add flavour to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme…..)
with the oil.
TYPE QUANTITY OIL COOKING TIME
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
TYPE QUANTITY OIL COOKING TIME
Desserts
TYPE QUANTITY OIL COOKING TIME
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
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 59
5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 60
Acknowledgements:
S.A.S. SEB SELONGEY CEDEX • RC. DIJON B 302 412 226 • Réf. 5081264