[0:00] Whether
[0:00] You've just got yourself an air fryer
and you're finding your feet with it or
[0:03] If you have one for bloomin months
and you continue to just make chips in it,
[0:06] today's video could be for you,
[0:08] because I've found
some of the most popular recipes this year
[0:10] that are supposed to be bloomin
nice. Let's get going!
[0:13] So this is actually the safest airfryer
I own at the moment, and the one
[0:16] I'm using today.
[0:17] all the magic will happen in here.
[0:18] And what I do like about this one is
it's glass so I can see what's going on.
[0:22] So this first one involves cottage cheese
which I think
[0:25] looks had like quite a bit of a resurgence
recently.
[0:28] It's worth
noting that this is an ovenproof dish,
[0:31] and I love that we can just
basically build it all in here.
[0:34] So that was some grated mozzarella
Some thyme, some garlic powder.
[0:38] and just a little drop
marinara sauce for the time being
[0:44] Why does it look more like seafood now?
[0:47] All right, so let's take our, rack out
[0:50] for the time being, which is really good
for the airflow, as we found out before.
[0:53] Remember, I used to hate air fryers.
[0:54] I thought they're a fad, but genuinely,
they're pretty awesome.
[0:59] Two minutes.
[1:00] all that's going to do is hopefully melt
and warm that all together to create
[1:04] a nice, simple base for our cottage cheese
[1:07] pizza Bowl, I'm using an ovenproof dish.
[1:10] But if you're feeling brave, if you wanted
to, well, you could basically fill
[1:13] the entire air fryer bucket
if you want to make a massive one.
[1:16] Oh, that'd be great.
[1:17] As a sharer you just pull the bucket out
and then just have like tortilla chips.
[1:22] I really wish I did that now genuinely
thinking about that, like as some sort of
[1:25] like sharer where, just like, yep,
keep it warm, pull it out, scoop it up.
[1:30] Oh, that would be great.
[1:33] I'm going to call it there.
[1:33] This smell is amazing and it doesn't
look it, but that is very, very warm.
[1:39] now, you know, I don't know
I don't know if it's done enough.
[1:42] Look, that cheese isn't melted yet.
[1:45] This was supposed to be really popular.
This one.
[1:47] that mozzarella isn't merged in.
[1:50] But it was starting to brown on the top.
[1:52] You can see around the edges, right back
in, then back in.
[1:56] I've increased the temperature slightly
and I've given it five minutes.
[1:59] Hopefully won't need that.
But this is the thing.
[2:01] If these recipes are supposed to be
as good as they say they are,
[2:03] in my write up alongside this video
[2:05] I'll let you know any changes
I make, such as increasing the time
[2:08] because I really want it to work.
[2:09] It's busting the heat in there,
but what I was expecting was that cheese
[2:12] to sort of like be all gooey and melted
and merging with the cottage cheese.
[2:15] Not at all.
Hopefully this next scene will show that.
[2:20] Right?
[2:21] Come on. That is roasting.
[2:23] I mean, like I say, it would make an amazing dip.
[2:26] Oh, okay. I'm
seeing some cheese pull Okay.
[2:28] Yes, I'm still getting
the lumps of cottage cheese, but
[2:32] hopefully you will see there is that
stringy mozzarella, you see that okay.
[2:37] I feel like that is really working.
[2:40] I mean, look at that.
[2:41] Yeah. That's melted mozzarella all right.
[2:43] It's just the cottage cheese lumps be fair
because I'm not a massive fan of it.
[2:47] I've not used it that often.
[2:48] I thought they would go
[2:49] but no, there's marshmallow
curly lumps have stayed in place.
[2:53] I really do like the impact
that the little amount
[2:57] of marinara sauce
has had with the cheese in there.
[3:00] It's giving it like a a light hue
and of course added some flavour to it.
[3:04] But to make it a pizza bowl or dish,
[3:08] One fresh layer
to bring back the pizza vibes.
[3:12] Some more mozzarella on top I'm doing this
step for the person that recently said
[3:17] to me, Barry, whenever you do pizza,
you always put pepperoni on it.
[3:21] That is because I love pepperoni.
[3:23] I'm going to do olives, something
that I wasn't really a massive
[3:26] fan of growing up, but I think it's just
my impatience when eating at a restaurant.
[3:30] I gradually have started to like
like them, like little salty grapes.
[3:34] So yeah, a fairly plain
topping of olives.
[3:37] But then I'm going to put on some crushed
chillies too,
[3:38] because I have got an absolute mountain
of them in the garden kitchen.
[3:41] So I'm keeping it
at the higher temperature,
[3:43] but just warming it
through for two minutes.
[3:44] Hopefully that base I mean
which actually is the base isn't it.
[3:48] It should warm up quite quickly
and obviously got the sauce there.
[3:51] And primarily it's the heat from above
melting the cheese,
[3:54] I'm going to shimmy
on a little bit more thyme.
[3:57] And to make it pop whilst it's still warm.
[4:00] some basil that I chopped up.
[4:02] I think that looks awesome
[4:05] Oh no.
[4:08] No no oh no.
[4:11] Come on... oh no!
[4:17] Folks, if you don't know,
[4:19] I try and take a thumbnail
[4:23] of me holding it.
[4:24] I was just about to do that.
[4:26] I don't know if you caught.
[4:27] Oh, you did catch some of that damn
[4:29] It is in 4K as well.
[4:30] I was supposed to be going like that
getting oh my gosh,
[4:34] trying to show.
[4:37] Oh hmmm. A line from one of my favourite films
by the Power of Grayskull.
[4:43] that considering
[4:44] I don't really like cottage cheese
that much is absolutely gorgeous.
[4:48] I'm loving adding the chilli to it.
It's giving it a
[4:50] sort of warmth and kick,
[4:52] but that original work
that we did to the base mix,
[4:54] not just adding the mozzarella
but those seasonings too... the sauce,
[4:57] is probably taking
a little bit of the edge of it.
[4:59] For me, that is absolutely gorgeous.
[5:02] I'm not saying
it's actually healthier than a pizza.
[5:04] I know we talked about perhaps
having like a whole vat of it,
[5:06] but amazing for a party share, right?
[5:08] Whilst it's still warm,
it's like all scooping away,
[5:10] but then tortilla chips in this right
now, would I recommend it 100%
[5:14] And of course you can play around with it
to your liking.
[5:16] They do low fat cottage cheese
[5:17] too... I would probably do the first step
to get it melted, mingle together
[5:20] much quicker in a microwave,
then finish it off in the air fryer.
[5:24] But as we saw with a bit of patience,
it worked in the air fryer.
[5:27] So that is a win. A very messy win.
[5:30] Right, the air fryer has been cleaned.
[5:32] That stuff got everywhere.
[5:33] Recipe number two involves
one of the most boring ingredients
[5:37] in my opinion, ever,
I hope it's not just me a pork chop.
[5:42] I can hand on heart, say Mrs.
[5:44] B and I, since we've met each other,
[5:45] have never,
ever had a pork chop recipe at all.
[5:50] At home. We both joked that as youngsters,
our families fed them to us..
[5:52] They were quite a staple.
[5:53] Growing up we had them
like maybe like 3 or 4 times a month.
[5:55] And I really like pork in other recipes.
[5:57] But what it does is triggers
these memories of this,
[5:59] like really like bland, dry, stiff,
like pointless bit of meat.
[6:03] But apparently, air frying
pork chops is a thing.
[6:07] With a crust,
it can actually taste rather good indeed.
[6:10] So let's find out.
[6:12] All So these are some thick cut pork chops
and they've both got the bone
[6:16] in which should hopefully help
to keep it juicier.
[6:19] If you get one without the bone
you might actually see that difference.
[6:21] The only thing with the bone in really is
sometimes
[6:23] it can increase the cooking time,
and also it can cook unevenly.
[6:26] However, we're not cooking
it really on a flat surface.
[6:29] It's going to be slightly raised off
the base of the airfryer on the rack,
[6:32] so the air can circulate through it fully,
so it shouldn't really impact it. So
[6:37] oh my gosh, what is going on today?
[6:41] I was told to add
some olive oil on to this.
[6:44] So we're going to do both sides
and I've just splurted it
[6:46] You get air fryer oils.
[6:48] Don't buy that.
[6:49] Just buy oils with a high smoke
point is absolutely the same stuff.
[6:52] I just remember like as a kid, like having
these pork chops and they were so dry.
[6:56] I mean, I don't think my mum rested them.
[6:58] It was just
literally shove them in the oven.
[6:59] And there you go. You dinner's ready.
[7:00] But for the time being before I do
any more damage, just put out the way.
[7:03] So these are going to be parmesan crusted
[7:07] I've never tried anything on a pork chop
before.
[7:10] I need to banish these memories
of the 90s.
[7:13] salt and pepper with the parmesan
some paprika garlic granules again.
[7:17] some Italian seasoning.
[7:18] And last but not least,
it looks a little bit like gold dust,
[7:21] which is, I think, a former wrestler.
[7:23] Actually on a subject to wrestling,
there's a girl
[7:24] that I'm friends with in my village
and she's autistic.
[7:26] She's lovely.
[7:27] Her name is Hayley and I know she
sometimes watches the videos.
[7:30] If anyone knows Wade Barrett,
the WWE wrestler it would make a dream
[7:34] if I could somehow
[7:35] get a video message from him
or an autograph or something like that.
[7:38] If anyone's
[7:39] got any way of contacting that person,
it would be massively appreciated.
[7:42] And all of a sudden it does straight away
look a lot more exciting.
[7:48] Oh wow.
[7:49] Okay, surely these have to taste exciting.
[7:52] Let's get them on the rack.
[7:54] this time though.
[7:55] It's a much higher heat all the way up
to 200 C, which I guess for an air fryer
[8:02] with it being a fan, normally you take
like 20 degrees off if it's a fan or non fan.
[8:05] I'm still trying to understand
how the difference is
[8:07] when it's a much smaller version,
but we're going to go for 12 minutes
[8:11] at the six minute stage.
[8:12] We'll flip it over, see what's happening,
but hopefully for the time being,
[8:15] the seasoning doesn't just sort of 
like with the fan blow everywhere.
[8:18] That was why I really pressed it down.
[8:20] This is supposed to be good
is the air fryer.
[8:23] I'm going to change my mind
[8:24] and actually make something
that historically for me is so bland.
[8:28] If you've got a food
that you think is more bland,
[8:30] I want to say blancmange,
but that's flavoured.
[8:32] Let me know down below
because I'm sure there's other ones.
[8:34] But then also, maybe it's a memory thing.
[8:37] Oh my word.
[8:39] that's really caught
[8:40] well.... Oh yeah okay.
[8:42] So not so great. That side.
[8:44] Right. Let's push this side too
[8:48] Oh Certainly the most
[8:50] colourful pork chops I'll ever have
let's just let these rest.
[8:54] Oh my gosh, that's the one folks.
[8:58] Yeah.
[8:58] This one looks way
better than the larger one.
[9:01] I guess it's okay. It's
just there's a lot more fat on this.
[9:03] You've got that huge rind.
[9:05] Some foil on top
[9:08] It's been about ten minutes.
[9:09] Look at these juices
where it's had time to rest.
[9:13] In that time,
I washed the air fryer basket.
[9:15] I did actually have
another try of the pizza bowl.
[9:19] And I can confirm once it's
cold, it's not as nice.
[9:22] Can I banish the memory
of bland, boring pork chops?
[9:30] That is incredible.
[9:31] That is incredible.
[9:33] Yes. Whoa!
[9:35] After all these years,
I've hated these things.
[9:38] Maybe that's where the phrase comes from
because they are some proper cheeky chops.
[9:42] I'm not even talking about the coating.
[9:44] It's the consistency
[9:46] the juiciness in there.
[9:47] I have never had a pork chop taste
like that before.
[9:50] Where's the dryness?
[9:54] flavour packed a nice little crunch.
[9:55] Also not too overpowering.
[9:57] memories of having a pork
chop was always leaving the bone
[10:00] and also cutting
around the massive piece of fat.
[10:03] Now I know some of
you guys absolutely rave about this.
[10:06] I personally just can't do it.
[10:08] But I tell you what.
[10:11] That is absolutely phenomenal.
[10:13] mentioned previously how I spent
[10:14] four summers in, Massachusetts
working on a summer camp.
[10:18] That was a day camp.
[10:19] So I arrived on a yellow bus
and went home, just like the kids did.
[10:22] And I had a host family.
[10:23] And I'll never forget the first meal
that I ever, ever had in America.
[10:28] The lady who hosted me, Cindy,
who is basically become my second mom mom,
[10:32] her mom actually made something called
chicken parm and I was like,
[10:35] what the heck is that?
[10:36] And if you're in America, you're like,
yeah, I know what that is.
[10:38] I've never heard of it before.
[10:39] And it was rustled up in a right flash
and I absolutely loved it.
[10:42] Proper comfort food.
[10:44] Here is some egg yolk seasoned
with, salt and pepper.
[10:48] Apparently chicken parm in an air
fryer is supposed to be super gorgeous.
[10:54] Proper juicy.
[10:55] Actually, I guess with some of the
similarities from the pork we just made,
[10:59] this should be amazing.
[11:00] I'm not going to add flour.
[11:02] It's just breadcrumbs straight in.
[11:04] So these are some panko bread crumbs
from a shop I just got the plain ones.
[11:07] But you can buy ones with seasoning.
[11:09] panko bread crumbs is like grated stale
bread or at least dried bread I'd imagine.
[11:14] You know what it means.
[11:15] Stale too much some Italian seasoning
with this, and what I could gather
[11:19] from America was a little bit
like the sausages and biscuits and gravy,
[11:23] Everyone's got their own way of doing it,
and that's absolutely fine.
[11:27] It's like you in your roast dinner.
[11:29] Your nan's was always the best.
[11:30] And we've been here before.
[11:31] So rather than using flour,
I'm actually just
[11:33] using a little bit of kitchen towel
to dry it off.
[11:36] And once you're doing the wet hand,
leave a nice little area,
[11:39] fluff it up a little bit
for the bread crumbs.
[11:42] Lay that in Beautiful.
[11:43] It's amazing how much that dries out.
[11:46] into the wet flippy with the wet.
[11:49] And then a bit more aggressive
with the second coating.
[11:52] Awesome. So I've got a wire rack behind me.
[11:54] I'm just going to layer it back there
[11:56] having it
just raised off the ground like that
[11:57] so it to dry out with that
coating on there works really well, a bit.
[12:00] Spray oil in and around
[12:02] Some of you guys might remember that
I did actually buy a bottle of Airfryer
[12:07] Oil spray, which was just a generic one
you could buy.
[12:09] They just relabelled it.
[12:10] And charged you more,
that was my air fryer hacks video.
[12:12] You might find that useful.
You want to check it out.
[12:14] This is just sunflower oil.
[12:15] So a higher smoke point than olive oil.
[12:17] And I'm not preheating this air fryer.
[12:19] So I am adding slightly more
[12:23] just by a couple
of minutes than I would normally like.
[12:26] But halfway through again,
we'll flip it over.
[12:28] Hope that most of that panko
stays on there.
[12:30] We've had parmesan crusted pork.
[12:32] We might have parmesan crusted chicken,
[12:33] but it will have another enhancement once
it's done.
[12:37] All right.
[12:37] So I am feeling fairly
confident with this one.
[12:39] We've got the charring on the breadcrumbs
already.
[12:42] The only concern for me is that this is a
oh my gosh, oh.
[12:48] It's ripping some of the coating off.
[12:50] No no.
[12:53] Oh. Maybe tongs were a bad choice.
[12:55] Let's try getting under this one
with a fish slice, okay?
[13:00] Okay.
[13:01] Still a little bit left there.
[13:03] Turn that over. Okay.
[13:06] Normal service is resumed.
[13:08] It's a bit patchy,
but the good thing is, you know,
[13:10] like I've talked about in the past,
how you can hide a cake with icing.
[13:13] We'll try and hide our chicken in a bit.
[13:15] All right, that's out there.
[13:18] Well, you can see the chicken breast.
[13:21] but don't worry.
[13:24] I know you're not worried for me.
[13:26] You thinking I'm going to do this way
better than him
[13:28] like, the icing on a cake.
[13:30] I am going to prioritise the areas
where we have lost the crust.
[13:34] Gone but not forgotten.
[13:35] Beautiful. See no one needs to know
[13:40] okay.
[13:41] Maybe they do.
[13:42] some more parmesan and some mozzarella.
[13:45] See we've hidden the crime.
[13:50] And I'm just going to give
that two minutes to melt on top.
[13:52] It's already cooked through and we've
potentially airfryer chicken parm'd
[13:57] eventually we got there right.
[14:00] Well hey look at that.
[14:02] I am actually over the moon
with how that has turned out.
[14:05] I was a little scared
when we ripped off some of the crust,
[14:09] but we've actually managed to patch it all
and all that looks very nice indeed.
[14:12] Air fryers didn't exist
when I first tried chicken parm.
[14:15] Let's try it now.
[14:16] All right. It's slicing really easy.
[14:18] I'm probably just going to take a small bit
[14:19] because I literally just eaten
a whole pork chop.
[14:23] Yep. Food triggers memories, right?
[14:25] That just tastes identical
to how I remember it.
[14:27] I guess
because the ingredients are so simplistic.
[14:29] Tomatoes, cheese, breaded chicken.
[14:31] Why is chicken always so juicy from an air
fryer?
[14:35] It's gorgeous.
[14:36] Probably lost about 20% of the coating
on there, but what is left on there?
[14:39] Remember we actually double coated.
[14:40] It is gorgeous and crunchy and crispy
and you can taste the parmesan
[14:44] in that too... absolute stonker right.
[14:46] Last up I've got a bit of a sweet tooth.
[14:48] And this is probably the easiest
out of all the recipes today.
[14:51] This dessert and I think actually more
the glaze is really intriguing me.
[14:54] But some of you guys
are probably thinking, Barry,
[14:55] why are you using that air fryer today?
[14:57] Where's Alan and where's Hugh?
[14:59] Well, basically Alan had a safety recall
and despite all the stuff
[15:02] that we've put through it,
[15:03] we have been using Alan in the home
and it nearly caught on fire.
[15:07] I don't want to send it back because
people don't give you any money for it.
[15:09] And it's Alan. Right?
That was my justification to Mrs.
[15:11] Barry. Alan,
we can't do that. And the same with Hugh.
[15:13] The last video we did,
it's actually got this burn mark here
[15:17] pretty much caught on fire.
[15:18] I think I've actually gone
from being like an air fire sceptic
[15:21] to actually hoarding air fryers,
but I'm after the perfect one.
[15:25] I'm still looking out.
[15:25] We've tested a few at the moment.
[15:27] This is the one we're using.
It's not perfect.
[15:30] Like what just happened to that chicken
that grate there...
[15:32] It's not great.
[15:33] The ones in those air fryers
have a much flatter surface.
[15:36] Still, with the airflow in there
[15:37] that you could scoop up much easier
without the egg seeping through.
[15:40] Well, every gap at every opportunity.
[15:41] this is, ripe banana.
[15:45] And don't worry, I'm not going to mix it
with ketchup and Weetabix
[15:47] and try and make some sort of
chocolate chip hybrid cookie out of it.
[15:50] Mashed banana.
[15:51] Okay.
[15:52] A staple food for me as a toddler.
[15:53] This used to love that.
[15:55] pancake mix going in there,
And you can see actually with every stir,
[15:59] it is starting to form, well,
actually really nice smelling dough.
[16:04] And if I just get my hands in there
a little bit
[16:06] just to work it a little bit more.
There we go.
[16:08] Oh it smells like very sweet
dust at the moment.
[16:11] I don't know how to explain that
any other way, And this is it.
[16:14] We're making banana doughnut holes.
[16:17] We could just make a giant one.
[16:18] But I'm gonna just rip off,
I don't know, like a golf sized ball size.
[16:24] Oh, gosh,
this isn't sticking that well together.
[16:26] But we've got to go with it.
We've got to stay true.
[16:28] Because apparently
all these recipes today.
[16:31] And we have to be honest,
three out of four so far,
[16:34] despite some honest mishaps,
I always like to keep them in folks.
[16:37] They've been all right.
[16:39] I don't know how many
[16:40] I'm going to do based on this
because it's really, really annoying.
[16:43] And I'm going to be quite happy
with just pushing on with five of these.
[16:47] For now.
[16:47] I've got some backup if needed,
because apparently this goes in
[16:52] 175C very specific for seven minutes.
[16:57] Apparently they should puff up, go
golden brown
[17:00] just like well.... a donut.
[17:03] All right.
[17:04] Yeah.
[17:07] Well, they're definitely browned.
[17:09] They smell like banana bread.
[17:13] Oh no.
[17:17] Yes. Stuck.
[17:19] Look at this rack.
[17:20] This is the thing about this airfryer.
[17:22] It's actually wedged into it.
[17:25] So I will get it off.
[17:28] I will.
[17:32] But, you know, like, despite all this,
[17:34] this might actually taste quite good.
[17:41] It's not a doughnut.
[17:42] That is the texture of an English scone.
[17:44] slightly crumbly and made to be split open
and slathered with something.
[17:48] Well, we're not going to split open
any more of these.
[17:51] We're going to make a banana glaze.
[17:57] So we're just basically making
[17:59] a banana glaze, adding in icing sugar
[18:03] until we're happy with it.
[18:06] a very quick two ingredient banana glaze.
[18:10] Couldn't make that in the air fryer.
[18:11] Sorry.....  baking tray
underneath it to catch anything.
[18:13] But we are masking that browned
colour that I mean it's
[18:17] definitely browned
but this does make it look way better.
[18:20] We've had three good and finishing off with this.
[18:26] It's not a doughnut,
but that banana glaze is amazing.
[18:30] I want to put that on other things now.
[18:31] Like a banana
bread with actual banana icing.
[18:34] Oh, that is nice. And now it's cooled
down.
[18:37] I'm noticing
[18:37] more of a slightly fluffier texture, but
it's still not quite a doughnut for me.
[18:41] I get why they've called it that.
[18:42] I think Dunkin Doughnuts. When I was over,
they used to call them munchkins.
[18:45] doesn't taste like a pancake either.
[18:46] It is a sweet banana infused treat
that is extremely, extremely addictive.
[18:52] All right,
so if I had to rank them in order
[18:53] in fourth place,
it would be the pizza bowl.
[18:57] Gorgeous. Warm.
[18:58] Okay, I tipped out everywhere, but cold
just didn't really work as well.
[19:01] Warm. Love it.
[19:02] I think in third place it would be these.
[19:05] They're great.
[19:05] They're a little bit fiddly.
I think maybe a little bit of milk
[19:08] if you want to get by to help bond it quicker.
[19:10] But that glaze did blow my mind.
[19:12] It was good.
[19:13] It kind of worked.
[19:14] Second place
the chicken parm absolute gorgeous.
[19:16] Proper comfort food.
[19:17] The rack
didn't really help me out too much,
[19:20] but then you didn't for the doughnut
either, did you mate?
[19:22] They are so fine.
[19:23] Those lines, But in first place,
it has to be those pork chops.
[19:27] It has literally opened up a new avenue
in my life.
[19:30] The food that I've just
completely ruled out, perhaps unfairly.
[19:34] But it triggered so many memories of this dry,
stodgy, meaty thing that was so bland
[19:38] that crusted pork chop was the complete
opposite, and it cooked in a flash.
[19:42] I hope you found the video interesting,
and I'll see you next time. Bye bye.
[19:46] Summarise pork chops for you as a kid.
[19:50] Quite bland and we had them a lot.
[19:53] crusted air fried pork chop.
[19:56] Wow, that's
actually a lot nicer than I expected.
[19:59] I know, I want pork chops all the time
[20:01] now, that's really nice.