Jamie Oliver's Delicious Recipes Cooked with Tefal's Dual Drawer Air Fryer

Welcome to a world of mouth-watering flavours and culinary adventures! Celebrity chef, Jamie Oliver teams up with Tefal to bring you a series of delectable recipes cooked exclusively in our Tefal Dual Drawer Air Fryer. This powerful kitchen appliance revolutionises your cooking experience by providing a healthier alternative to traditional deep frying while still delivering crispy and tasty results.

Indulge in a refreshing dessert that combines the sweetness of peaches with a luscious meringue topping. Jamie Oliver wowed viewers with his Peach Alaska recipe, which is perfect for those warm summer days when you crave something cool and fruity. Let’s take a closer look at how you can recreate this delightful treat at home.

This Peach Alaska recipe serves 4

Prep time:  10 minutes

Cooking time: 10 minutes, plus resting

Ingredients

🥄 2 large free-range eggs

🥄 100g caster sugar

🥄 1 hot cross bun

🥄 4 tablespoons sherry or elderflower cordial

🥄 2 tablespoons hazelnut chocolate spread

🥄 1 x 415g tin of peaches in juice

🥄 2 large scoops of vanilla ice cream

🥄 1 handful of unsalted hazelnut

Preparation

1. Separate the eggs. Put the whites into a bowl (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you’ve got one.

2.With the mixer still running, gradually add the sugar until the mixture is glossy and combined.

3.Halve the hot cross bun and place on circles of greaseproof paper. Drizzle the sherry over the cut sides of the hot cross bun halves and spread over the chocolate spread. Drain the peaches and arrange half on top of each.

4.Top one of the hot cross buns with a large scoop of ice cream, then spoon or pipe on half the meringue, making sure the ice cream and bun are completely covered – the meringue will protect them as they bake. Finish with a few taps of the spoon to create pretty peaks.

5.Carefully transfer the Alaska to the larger drawer of the air fryer. Place half the hazelnuts into the smaller drawer and use the sync setting to cook both for 5 minutes at 190°C, or until the meringue is golden all over.

6.Remove from the air fryer and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly, then slice in half and divide between serving plates. Bash or roughly chop the hazelnuts, and sprinkle over, then serve straight away.

7.Repeat steps 4 to 6 to make your second Alaska. Enjoy!

• Nutrition: 368kcals, 10g fat (3.1g saturates), 6.9g protein, 59.,2g carbs, 49.4g sugar, 2,3g fibre, 0.2g salt
• Weight of portion: 168.3g
• Special diet tags: Vegetarian
• Everyday: N

EASY SWAPS

Not a fan with some of the ingredients? Don’t worry, swap them out with these alternatives:

Sponge layer: hot cross bun, croissants, crumpets, panettone

Ice cream: vanilla, chocolate, strawberry, toffee your favourite!

Tinned fruit: pears, peaches, pineapples, cherries

Nuts: hazelnuts, almonds, pistachios, pecans

Jam layer: marmalade, lemon curd, any fruity jam, chocolate spread

🎁 Bonus sponge soak: elderflower cordial, amaretto, sherry, Cointreau

If you’re a fan of seafood, you won’t want to miss out on Jamie Oliver’s Prosciutto Baked Fish recipe. This dish takes fresh fish fillets and wraps them in delicate prosciutto, resulting in a flavourful main course. The best part? It’s cooked to perfection using Tefal’s Dual Drawer Air Fryer, ensuring a crispy exterior and tender interior. Let’s dive into the details of this seafood sensation.

This Prosciutto Baked Fish recipe serves 4

Prep time:  5 minutes

Cooking time: 20 minutes 

Ingredients

🥄 2 cloves of garlic

🥄 4 sprigs of rosemary

🥄 olive oil

🥄 20g blanched almonds

🥄 40g sun-dried tomatoes in oil

🥄 2 x 150g frozen white fish fillets, from sustainable sources

🥄 4 slices of higher-welfare prosciutto or Parma ham

🥄 ½ a lemon

🥄 1 x 400g tin of white beans

🥄 red wine vinegar

🥄 20g Parmesan cheese

🥄 ½ tablespoon balsamic vinegar

🥄 125g baby spinach

Preparation

1.Peel and finely slice the garlic, and pick and finely chop 2 sprigs of rosemary, then remove the rack from the smaller air-fryer drawer and scatter in. Drizzle in 2 tablespoons of olive oil, then cook for 5 minutes at 200ºC, or until the garlic is lightly golden.

2.Bash the almonds and sun-dried tomatoes in a pestle and mortar with 1 tablespoon of oil from the tomato jar and a few gratings of Parmesan until you have a thick paste.

3. Spoon the paste over the frozen fish, and top each with 2 slices of prosciutto or Parma ham, tucking a rosemary sprig into each. Drizzle with 1 tablespoon of oil from the tomato jar.

4.Load the fish into the larger air-fryer drawer, then cut the lemon half into wedges and place alongside.

5.When the time’s up on the small drawer, stir in the beans, along with half the juice and a splash of red wine vinegar, then season to taste.

6.Using the sync setting, cook the beans for 10 minutes, and the fish for 8 minutes at 200°C, or until the fish is cooked and the beans are piping hot.

7.Pour the beans onto plates and finely grate over the Parmesan, then place the fish on top and drizzle with a little balsamic vinegar.

8.Place the spinach in the larger drawer and cook for 40 seconds to 1 minute, or until just wilted, then serve alongside the fish, with the lemon wedges for squeezing over.

• Nutrition: 548kcals, 29.8g fat (5.9g saturates), 48.6g protein, 21.1g carbs, 2.8g
  sugar, 8.5g fibre, 1.8g salt
• Weight of portion: 332.4g
  Special diet tags: gluten-free
• Everyday: Y

See Jamie create these recipes now on Jamie’s Air Fryer Meals on Channel 4.

Looking for more mouth-watering recipes from Jamie Oliver? Look no further than the Tefal App! You’ll find an extensive collection of recipes featuring innovative cooking techniques.

Download here, and explore a world of culinary inspiration at your fingertips.