Whether you’re new to air frying or an expert, Jamie Oliver’s latest cookbook, Easy Air Fryer, can help to level up your cooking. With these delicious air fryer recipes, Jamie Oliver makes weeknight cooking a breeze.
Here, Oliver shares six delicious and easy air fryer recipes from his cookbook. Think easy family meals, and a pear & blackberry crumble for dessert that’s perfect for the cooler months.
6 recipes from Easy Air Fryer by Jamie Oliver
This is an edited extract from Easy Air Fryer by Jamie Oliver, Penguin Michael Joseph, RRP $55. Photography by David Loftus.
1. Sticky aubergine noodles
SERVES 1 HANDS ON 7 MINUTES COOK 20 MINUTES 1 DRAWER
Ingredients
- 1 aubergine (eggplant) (250g)
- 1 clove of garlic
- 1 pak choi
- 1 tbsp unsalted roasted peanuts
- 1 tbsp sweet chilli sauce
- 150g straight-to-wok thick udon noodles
- 4 spring onions
- ½ a fresh red chilli
- ½ a little gem lettuce
- 2 sprigs of mint or coriander
- 1 tbsp crunchy peanut & sesame chilli oil
- 1 tbsp balsamic vinegar
Method
- Slice the aubergine lengthways 1cm thick, then into long 1cm-wide strips. Remove the air-fryer shelf, scatter the aubergine into the drawer and cook for 15 minutes at 200ºC, shaking halfway.
- Peel and finely slice the garlic. Quarter the pak choi lengthways. When the time’s up, pull out the drawer, scatter in the garlic and peanuts, spoon over the sweet chilli sauce, then shake to coat. Add the pak choi alongside and cook for 5 minutes at 200ºC, or until the aubergine is soft and sticky.
- In a bowl, cover the noodles with boiling water to soften them, and leave aside. Trim the spring onions, and finely slice with the chilli. Click apart the lettuce leaves. Pick the herb leaves.
- Drain the noodles and add to the drawer with most of the chilli and spring onions, the chilli oil and balsamic. Toss together well, season to perfection, then tip into a serving bowl. Add the lettuce leaves on the side, scatter over the remaining chilli and spring onions, along with the herb leaves, then serve.
ENERGY 461kcal FAT 13.4g SAT FAT 1.8g PROTEIN 15.3g CARBS 69.9g SUGARS 24.1g SALT 1.2g FIBRE 11.8g
2. Gochujang chicken burgers
SERVES 2 HANDS ON 15 MINUTES COOK 16 MINUTES 1 DRAWER
Ingredients
- 2 large skinless boneless chicken thighs
- 2 tbsp plain flour
- 1 egg
- 2 tbsp gochujang paste
- 75g stale white bread
- 2 burger buns
- 320g crunchy veg, such as red cabbage, carrots, onions, radishes
- 1 fresh green chilli
- 1 tbsp toasted sesame seeds
- 2 tbsp Greek yoghurt
Method
- One at a time, bash and flatten the chicken thighs between two sheets of greaseproof paper to 1cm thick, then dust all over with the flour.
- Beat the egg with 1 tablespoon of gochujang in a shallow bowl, then season with sea salt and black pepper. In a food processor, blitz the bread with 1 tablespoon of olive oil into fine crumbs, then spread across a plate.
- Preheat the air fryer for 2 minutes to 200ºC. Dip the floured chicken into the egg mixture, letting any excess drip off, then coat in the breadcrumbs, spending a bit of time really patting them on.
- Evenly space the chicken in the air-fryer drawer and cook for 16 minutes, or until golden and cooked through, turning halfway and adding the buns cut-side up for the last 2 minutes.
- Prep your veg, then finely shred or grate them to make a quick slaw – I use a speed-peeler to create a super-fine, crunchy texture. Finely slice and add the chilli, along with the sesame seeds, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, mix well, and season to perfection.
- Mix the remaining gochujang into the yoghurt and divide between the buns. Halve the chicken pieces and pile up with the slaw, put the bun lids on, squash together, and enjoy! Serve any extra slaw on the side.
ENERGY 665kcal FAT 22g SAT FAT 5g PROTEIN 33.6g CARBS 83.7g SUGARS 20.3g SALT 2.6g FIBRE 8.5g
3. Fragrant chicken in a bag
SERVES 1 + 3 FREEZER PASTE PORTIONS HANDS ON 12 MINUTES COOK 25 MINUTES 1 DRAWER
Ingredients
- 1 nest of vermicelli rice noodles (45g)
- 12 lime leaves
- 8cm piece of ginger
- 2 cloves of garlic
- 1 stick of lemongrass
- 1½ fresh red chillies
- 1 bunch of coriander (30g)
- 4 tbsp low-salt soy sauce
- sesame oil
- 1 x 150g skinless chicken breast
- 1 pak choi
- 80g sugar snap peas
- 80g baby corn
- 2 spring onions
- 1 tbsp unsalted roasted peanuts
- ½ a lime
Method
- In a bowl, cover the noodles with boiling kettle water and leave to soften for a few moments, then drain and refresh under cold running water.
- Tear the lime leaves into a small food processor, discarding any tough stalks. Peel, roughly chop and add the ginger and garlic, chop and add the lemongrass and 1 chilli, most of the coriander, stalks and all, reserving a few nice leaves, and a pinch of sea salt. Add the soy and 1 teaspoon of sesame oil and blitz into a paste. Divide the paste into four, keeping one portion for now and freezing the rest for future meals.
- Score deeply into the chicken a few times at an angle and rub with half the paste portion. Halve the pak choi, sugar snaps and baby corn, trim and finely slice the spring onions, then toss it all with the remaining paste half-portion.
- Tear off a large sheet of thick tin foil (about 60cm long), fold it in half, then open it out like a book and rub one side with sesame oil. Top with the noodles and veg. Finely slice and scatter over the remaining chilli, then sit the chicken on top. Fold over the foil to create a parcel, twisting the edges to seal, and adding 50ml of water before sealing the final side. Place in the air-fryer drawer and cook for 25 minutes at 200ºC, or until the chicken is cooked through.
- Remove the bag to a serving plate and carefully tear open the foil. Crush over the nuts, scatter over the coriander leaves and finish with a squeeze of lime.
ENERGY 655kcal FAT 20g SAT FAT 3.6g PROTEIN 52.9g CARBS 64.4g SUGARS 9.5g SALT 1.8g FIBRE 4.1g
4. Cheddar cheese & chive scones
SERVES 6 HANDS ON 16 MINUTES COOK 12 MINUTES 1 DRAWER
Ingredients
- 200g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp English mustard powder
- cayenne pepper
- 75g cold unsalted butter
- 120g mature Cheddar cheese
- 1 bunch of chives (20g)
- 70ml milk, plus extra for brushing
- 200g light cream cheese
- ½ a lemon
Method
- Sift the flour into a bowl with the baking and mustard powders, then add a generous pinch each of cayenne pepper and sea salt. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.
- Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.
- Turn out on to a flour-dusted surface and quickly work the dough into a 3cm thick round, then cut into 6 triangular wedges. Lightly brush the tops with milk, grate over the remaining cheese, and sprinkle with a little cayenne.
- Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180ºC for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.
- Mix the cream cheese with a good few gratings of lemon zest, season with black pepper, and add a drizzle of extra virgin olive oil, if you like. Serve with the warm scones. Great with a watercress, chicory, apple and walnut salad.
ENERGY 368kcal FAT 24g SAT FAT 13.7g PROTEIN 11.4g CARBS 28.3g SUGARS 2.9g SALT 1.1g FIBRE 1.3g
5. Tomato & mozzarella tart
SERVES 2 HANDS ON 15 MINUTES COOK 30 MINUTES 1 DRAWER
Ingredients
- 500g ripe tomatoes
- ½ x 320g sheet of ready-rolled puff pastry
- 6 black olives, stone in
- ½ a fresh red chilli
- ½ x 125g ball of mozzarella
- 2 sprigs of basil
Method
- Halve the tomatoes, then use your fingers to scrape out the seeds. Remove the shelf from the air-fryer drawer, then go in with the tomato halves, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together, arrange the tomatoes cut-side down, and cook for 15 minutes at 200ºC, or until soft and golden.
- Gently stretch or roll out the pastry to the size of the drawer. Lay the pastry on top of the tomatoes, carefully poking and tucking it in at the edges. Cook for 15 minutes at 200ºC, or until dark golden and puffed up.
- Meanwhile, squash, destone and tear up the olives, and finely slice the chilli. Dress with 1 tablespoon of red wine vinegar and ½ a tablespoon of extra virgin olive oil, then season to perfection.
- Carefully and confidently flip the tart out of the drawer on to a board, tear over the mozzarella and basil leaves, spoon over the olive mixture, and serve. Nice with a simple rocket salad on the side.
ENERGY 302kcal FAT 21g SAT FAT 9.9g PROTEIN 8.5g CARBS 19.9g SUGARS 4.2g SALT 1.3g FIBRE 1.6g
6. Pear & blackberry crumble
SERVES 6 HANDS ON 12 MINUTES COOK 50 MINUTES 1 DRAWER
Ingredients
- 4 ripe pears
- 2 eating apples
- 2 balls of stem ginger in syrup
- 300g blackberries
- 100g cold unsalted butter
- 1 large orange
- 100g porridge oats
- 60g demerara sugar
- 1 pinch of ground cinnamon
- 100g cornflakes
Method
- Cut the pears and apples into sixths, removing the core. Finely chop the stem ginger. Remove the shelf from the air fryer, then place the pears, apples, blackberries and ginger inside with a knob of the butter, the orange zest and juice, and 2 tablespoons of stem ginger syrup. Mix together and cook for 40 minutes at 180ºC, or until the fruit has softened, stirring halfway.
- Meanwhile, place the oats in a bowl, cube up and add the remaining butter, then rub together with your thumbs and fingertips. Add the sugar and cinnamon, scrunch in the cornflakes, and mix well.
- Scatter the crumble mixture over the fruit and cook for another 10 minutes at 180ºC, or until golden and bubbling, then dish up straight from the drawer. Great with custard, crème fraîche or ice cream.
ENERGY 378kcal FAT 15.6g SAT FAT 9g PROTEIN 4.3g CARBS 58.7g SUGARS 32.1g SALT 0.2g FIBRE 5.3g
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