JAMIE OLIVER'S DELICIOUS RECIPES COOKED WITH TEFAL'S DUAL DRAWER AIR FRYER

Last week, we indulged with Jamie as he uncovered the recipe for Peach Alaska and Prosciutto Baked Fish. This week, Jamie was back with a bang, featuring two new inviting recipes straight from last night’s episode: Jamie’s flavourful Chicken in a Bag and the irresistible Grilled Med Veg & Flatbread.

Let’s get ready to sizzle! 🍴✨

If you’re craving a mouth-watering meal, Jamie Oliver’s Chicken in a Bag recipe is a must-try. This dish features succulent chicken cooked to perfection inside a sealed bag, locking in all the flavours and juices. Prepared effortlessly with Tefal’s Dual Drawer Air Fryer, it promises a crispy and juicy result every time. Let’s uncover the secrets behind this delectable chicken delight.

This recipe serves 1

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

🥄  1 nest of vermicelli rice noodles

🥄  6 lime leaves

🥄  4cm piece of ginger

🥄  1 clove of garlic

🥄  ½ a stick of lemongrass

🥄  1 red chilli

🥄  ½ a bunch of coriander (15g)

🥄  2 tablespoons light soy sauce

🥄  sesame oil

🥄  1 x 150g skinless free-range chicken breast

🥄  1 pak choi

🥄  50g sugar snap peas

🥄  2 spring onions

🥄  75g baby sweetcorn

🥄  1 free-range egg

🥄  30g unsalted peanuts

🥄  1 lime

Preparation

1.Place the noodles in a bowl, cover with boiling kettle water and leave to rehydrate.

2.Tear the lime leaves into a pestle and mortar, discarding any tough stalks, then add a pinch of sea salt and bash to a pulp.

3.Peel and add the ginger and garlic, and chop and add the lemongrass, along with half the chilli, then bash to a paste. Finely chop and bash in the coriander stalks (reserving the leaves), then muddle in the soy sauce and 1 teaspoon of sesame oil.

4.Score the chicken at an angle to create extra surface area, then rub half the paste all over (save the rest for another parcel), getting it right into the cuts – leave to marinate, if you have time.

5.Halve the pak choi, slice the sugar snap peas in half lengthways and finely slice the spring onions. Drain the noodles (refresh under cold running water if preparing in advance).

6.Tear off 1 metre of tin foil and fold it in half so it’s double thickness. Fold it in half again, then open it out like a book.

7.Rub one side of the foil with sesame oil, top with the noodles, followed by the pak choi, sugar snap peas, spring onions and baby sweetcorn. Finely slice and scatter over most of the remaining chilli, then place the chicken on top.

8.Beat the egg, then use it to lightly brush the edges of the foil – this will seal the parcel and keep the flavoured steam inside. Fold up the sides, adding a good swig of water to the parcel before sealing the final side.

9.Tip the peanuts into the smaller drawer and place the parcel into the larger drawer.

10.Use the sync setting to cook the parcel for 20 minutes at 200ºC on the preheated grill setting and the nuts for 5 minutes at 200ºC.

11.When the time’s up, remove the bag to a serving plate. Cut into the parcel to release the steam (be careful!), then peel back the foil. Finely slice the remaining chilli, then scatter over the top with the coriander leaves. Add a squeeze of lime juice, then bash up and scatter over the roasted nuts, to finish.

• Nutrition: 668kcals, 20.9g fat (3.8g saturates), 53.5g protein, 66.1g carbs, 8.8g sugar, 3.4g fibre, 1.8g salt
• Weight of portion: 546.6g
• Special diet tags: dairy-free
• Everyday: Y

If you’re a fan of Mediterranean flavour’s, prepare to be enchanted by Jamie Oliver’s Grilled Mediterranean Veg & Flatbread creation. This dish features a colourful assortment of grilled vegetables nestled atop warm flatbread, delivering a symphony of taste and texture. Plus, with the precision cooking of Tefal’s Dual Drawer Air Fryer, expect a crispy flatbread exterior and perfectly grilled veggies. Let’s delve into the culinary journey of this Mediterranean marvel.

This recipe serves 2

PREP: 10 minutes

COOK: 45 minutes

Ingredients

🥄 2 small red onions

🥄 1 lemon

🥄 1 bulb of garlic

🥄 1 aubergine (250g)

🥄 1 courgette

🥄 100g natural yoghurt

🥄 olive oil

🥄 3 sprigs of mint

🥄 3 sprigs of flat-leaf parsley

🥄 30g feta cheese

Dressing

extra virgin olive oil

1 large ripe tomato

1 pinch of dried chilli flakes

6 black olives (stone in)

Flatbreads

150g self-raising flour

100g natural yoghurt

½ teaspoon cumin seeds

Preparation

1. Remove the shelf from the smaller air-fryer drawer and put aside. Peel the onions, then halve along with the lemon, and place in the smaller drawer with the unpeeled garlic bulb. Cook for 30 minutes at 200ºC.

2.Halve the aubergine and courgette lengthways, score the skin-side of each in a criss-cross pattern, roughly ½cm apart, then place flesh-side down in the larger air-fryer drawer on the preheated grill setting at 200°C for 30 minutes, or until golden and bar-marked.

3.To make the dressing, drizzle 2 tablespoons of extra virgin olive oil into a shallow bowl. After around 15 minutes, remove the lemon from the smaller drawer (it should have started to turn jammy), and squeeze half the juice and pulp into the bowl. Halve the tomato, then finely grate in the flesh, discarding any skin and seeds.

4.Add the chilli flakes, then squash, destone and tear in the olives and season with a little sea salt and black pepper. Mix together.

5.Remove the garlic bulb from the smaller drawer and break it apart into cloves, squashing with a fork to extract the flesh and discarding any skin. Stir into 100g of yoghurt, then season with a little salt, pepper, 1 tablespoon of olive oil and a squeeze of the jammy lemon, to taste.

6.To make the flatbreads, tip the flour into a bowl, add a pinch of salt, the yoghurt and 1 tablespoon of olive oil, then use a fork to mix together, using your hands once the dough starts to come together.

7.Knead for 1 minute, then stretch and pat it into the rough shape and size of the removed shelf – it should be roughly 1cm thick. Sprinkle over the cumin seeds and press lightly into the surface of the bread.

8.When the time’s up on the onions, push them to one side and sit a small heatproof bowl upside down in the bottom of the air fryer and sit the shelf on top (raising the shelf will give you a more intense heat), then lay in the bread and cook for 10 minutes, or until golden and puffed up, turning halfway.

9.When the time’s up on the aubergine and courgette, tip them into the shallow bowl, turning to help them absorb the dressing. Pick in the mint and parsley leaves, and toss everything together.

10.Spread the garlicky yoghurt onto a serving platter, then arrange the dressed veg and herbs on top, drizzling with the remaining dressing.

11.Remove the flatbread and onions from the air fryer. Pull apart and scatter the onion petals over the dressed veg, then tear the bread in half and serve on the side. Crumble over the feta, and serve the remaining jammy lemon half on the side for squeezing over.

LOVE YOUR LEFTOVERS 😋

Finely dice and stir the squeezed jammy lemon through the garlicky yoghurt for a surprisingly delicious flavour boost.

Keep your leftovers fresh with Tefal’s MasterSeal boxes featuring built-in freshness seals.

• Nutrition: 627kcals, 13.9g fat (5.9g saturates), 25.6g protein, 111.2g carbs, 21.4g sugar, 13.8g fibre, 1.3g salt
• Weight of portion: 425.7g
• Special diet tags: Vegetarian
• Everyday: Y

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.