4 Air Fryer Recipes You’ll Actually Want to Make Again

[00:00] Whether

[00:00] You've just got yourself an air fryer

[00:03] If you have one for bloomin months

[00:06] today's video could be for you,

[00:08] because I've found

[00:10] that are supposed to be bloomin

[00:13] So this is actually the safest airfryer

[00:16] I'm using today.

[00:17] all the magic will happen in here.

[00:18] And what I do like about this one is

[00:22] So this first one involves cottage cheese

[00:25] looks had like quite a bit of a resurgence

[00:28] It's worth

[00:31] and I love that we can just

[00:34] So that was some grated mozzarella

[00:38] and just a little drop

[00:44] Why does it look more like seafood now?

[00:47] All right, so let's take our, rack out

[00:50] for the time being, which is really good

[00:53] Remember, I used to hate air fryers.

[00:54] I thought they're a fad, but genuinely,

[00:59] Two minutes.

[01:00] all that's going to do is hopefully melt

[01:04] a nice, simple base for our cottage cheese

[01:07] pizza Bowl, I'm using an ovenproof dish.

[01:10] But if you're feeling brave, if you wanted

[01:13] the entire air fryer bucket

[01:16] Oh, that'd be great.

[01:17] As a sharer you just pull the bucket out

[01:22] I really wish I did that now genuinely

[01:25] like sharer where, just like, yep,

[01:30] Oh, that would be great.

[01:33] I'm going to call it there.

[01:33] This smell is amazing and it doesn't

[01:39] now, you know, I don't know

[01:42] Look, that cheese isn't melted yet.

[01:45] This was supposed to be really popular.

[01:47] that mozzarella isn't merged in.

[01:50] But it was starting to brown on the top.

[01:52] You can see around the edges, right back

[01:56] I've increased the temperature slightly

[01:59] Hopefully won't need that.

[02:01] If these recipes are supposed to be

[02:03] in my write up alongside this video

[02:05] I'll let you know any changes

[02:08] because I really want it to work.

[02:09] It's busting the heat in there,

[02:12] to sort of like be all gooey and melted

[02:15] Not at all.

[02:20] Right?

[02:21] Come on. That is roasting.

[02:23] I mean, like I say, it would make an amazing dip.

[02:26] Oh, okay. I'm

[02:28] Yes, I'm still getting

[02:32] hopefully you will see there is that

[02:37] I feel like that is really working.

[02:40] I mean, look at that.

[02:41] Yeah. That's melted mozzarella all right.

[02:43] It's just the cottage cheese lumps be fair

[02:47] I've not used it that often.

[02:48] I thought they would go

[02:49] but no, there's marshmallow

[02:53] I really do like the impact

[02:57] of marinara sauce

[03:00] It's giving it like a a light hue

[03:04] But to make it a pizza bowl or dish,

[03:08] One fresh layer

[03:12] Some more mozzarella on top I'm doing this

[03:17] to me, Barry, whenever you do pizza,

[03:21] That is because I love pepperoni.

[03:23] I'm going to do olives, something

[03:26] fan of growing up, but I think it's just

[03:30] I gradually have started to like

[03:34] So yeah, a fairly plain

[03:37] But then I'm going to put on some crushed

[03:38] because I have got an absolute mountain

[03:41] So I'm keeping it

[03:43] but just warming it

[03:44] Hopefully that base I mean

[03:48] It should warm up quite quickly

[03:51] And primarily it's the heat from above

[03:54] I'm going to shimmy

[03:57] And to make it pop whilst it's still warm.

[04:00] some basil that I chopped up.

[04:02] I think that looks awesome

[04:05] Oh no.

[04:08] No no oh no.

[04:11] Come on... oh no!

[04:17] Folks, if you don't know,

[04:19] I try and take a thumbnail

[04:23] of me holding it.

[04:24] I was just about to do that.

[04:26] I don't know if you caught.

[04:27] Oh, you did catch some of that damn

[04:29] It is in 4K as well.

[04:30] I was supposed to be going like that

[04:34] trying to show.

[04:37] Oh hmmm. A line from one of my favourite films

[04:43] that considering

[04:44] I don't really like cottage cheese

[04:48] I'm loving adding the chilli to it.

[04:50] sort of warmth and kick,

[04:52] but that original work

[04:54] not just adding the mozzarella

[04:57] is probably taking

[04:59] For me, that is absolutely gorgeous.

[05:02] I'm not saying

[05:04] I know we talked about perhaps

[05:06] but amazing for a party share, right?

[05:08] Whilst it's still warm,

[05:10] but then tortilla chips in this right

[05:14] And of course you can play around with it

[05:16] They do low fat cottage cheese

[05:17] too... I would probably do the first step

[05:20] much quicker in a microwave,

[05:24] But as we saw with a bit of patience,

[05:27] So that is a win. A very messy win.

[05:30] Right, the air fryer has been cleaned.

[05:32] That stuff got everywhere.

[05:33] Recipe number two involves

[05:37] in my opinion, ever,

[05:42] I can hand on heart, say Mrs.

[05:44] B and I, since we've met each other,

[05:45] have never,

[05:50] At home. We both joked that as youngsters,

[05:52] They were quite a staple.

[05:53] Growing up we had them

[05:55] And I really like pork in other recipes.

[05:57] But what it does is triggers

[05:59] like really like bland, dry, stiff,

[06:03] But apparently, air frying

[06:07] With a crust,

[06:10] So let's find out.

[06:12] All So these are some thick cut pork chops

[06:16] in which should hopefully help

[06:19] If you get one without the bone

[06:21] The only thing with the bone in really is

[06:23] it can increase the cooking time,

[06:26] However, we're not cooking

[06:29] It's going to be slightly raised off

[06:32] so the air can circulate through it fully,

[06:37] oh my gosh, what is going on today?

[06:41] I was told to add

[06:44] So we're going to do both sides

[06:46] You get air fryer oils.

[06:48] Don't buy that.

[06:49] Just buy oils with a high smoke

[06:52] I just remember like as a kid, like having

[06:56] I mean, I don't think my mum rested them.

[06:58] It was just

[06:59] And there you go. You dinner's ready.

[07:00] But for the time being before I do

[07:03] So these are going to be parmesan crusted

[07:07] I've never tried anything on a pork chop

[07:10] I need to banish these memories

[07:13] salt and pepper with the parmesan

[07:17] some Italian seasoning.

[07:18] And last but not least,

[07:21] which is, I think, a former wrestler.

[07:23] Actually on a subject to wrestling,

[07:24] that I'm friends with in my village

[07:26] She's lovely.

[07:27] Her name is Hayley and I know she

[07:30] If anyone knows Wade Barrett,

[07:34] if I could somehow

[07:35] get a video message from him

[07:38] If anyone's

[07:39] got any way of contacting that person,

[07:42] And all of a sudden it does straight away

[07:48] Oh wow.

[07:49] Okay, surely these have to taste exciting.

[07:52] Let's get them on the rack.

[07:54] this time though.

[07:55] It's a much higher heat all the way up

[08:02] with it being a fan, normally you take

[08:05] I'm still trying to understand

[08:07] when it's a much smaller version,

[08:11] at the six minute stage.

[08:12] We'll flip it over, see what's happening,

[08:15] the seasoning doesn't just sort of

[08:18] That was why I really pressed it down.

[08:20] This is supposed to be good

[08:23] I'm going to change my mind

[08:24] and actually make something

[08:28] If you've got a food

[08:30] I want to say blancmange,

[08:32] Let me know down below

[08:34] But then also, maybe it's a memory thing.

[08:37] Oh my word.

[08:39] that's really caught

[08:40] well.... Oh yeah okay.

[08:42] So not so great. That side.

[08:44] Right. Let's push this side too

[08:48] Oh Certainly the most

[08:50] colourful pork chops I'll ever have

[08:54] Oh my gosh, that's the one folks.

[08:58] Yeah.

[08:58] This one looks way

[09:01] I guess it's okay. It's

[09:03] You've got that huge rind.

[09:05] Some foil on top

[09:08] It's been about ten minutes.

[09:09] Look at these juices

[09:13] In that time,

[09:15] I did actually have

[09:19] And I can confirm once it's

[09:22] Can I banish the memory

[09:30] That is incredible.

[09:31] That is incredible.

[09:33] Yes. Whoa!

[09:35] After all these years,

[09:38] Maybe that's where the phrase comes from

[09:42] I'm not even talking about the coating.

[09:44] It's the consistency

[09:46] the juiciness in there.

[09:47] I have never had a pork chop taste

[09:50] Where's the dryness?

[09:54] flavour packed a nice little crunch.

[09:55] Also not too overpowering.

[09:57] memories of having a pork

[10:00] and also cutting

[10:03] Now I know some of

[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

[10:18] That was a day camp.

[10:19] So I arrived on a yellow bus

[10:22] And I had a host family.

[10:23] And I'll never forget the first meal

[10:28] The lady who hosted me, Cindy,

[10:32] her mom actually made something called

[10:35] what the heck is that?

[10:36] And if you're in America, you're like,

[10:38] I've never heard of it before.

[10:39] And it was rustled up in a right flash

[10:42] Proper comfort food.

[10:44] Here is some egg yolk seasoned

[10:48] Apparently chicken parm in an air

[10:54] Proper juicy.

[10:55] Actually, I guess with some of the

[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

[11:07] But you can buy ones with seasoning.

[11:09] panko bread crumbs is like grated stale

[11:14] You know what it means.

[11:15] Stale too much some Italian seasoning

[11:19] from America was a little bit

[11:23] Everyone's got their own way of doing it,

[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,

[11:33] using a little bit of kitchen towel

[11:36] And once you're doing the wet hand,

[11:39] fluff it up a little bit

[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

[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

[11:57] so it to dry out with that

[12:00] Spray oil in and around

[12:02] Some of you guys might remember that

[12:07] Oil spray, which was just a generic one

[12:09] They just relabelled it.

[12:10] And charged you more,

[12:12] You might find that useful.

[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

[12:26] But halfway through again,

[12:28] Hope that most of that panko

[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

[12:37] All right.

[12:37] So I am feeling fairly

[12:39] We've got the charring on the breadcrumbs

[12:42] The only concern for me is that this is a

[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

[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,

[13:10] like I've talked about in the past,

[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

[13:28] like, the icing on a cake.

[13:30] I am going to prioritise the areas

[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

[13:52] It's already cooked through and we've

[13:57] eventually we got there right.

[14:00] Well hey look at that.

[14:02] I am actually over the moon

[14:05] I was a little scared

[14:09] but we've actually managed to patch it all

[14:12] Air fryers didn't exist

[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

[14:23] Yep. Food triggers memories, right?

[14:25] That just tastes identical

[14:27] I guess

[14:29] Tomatoes, cheese, breaded chicken.

[14:31] Why is chicken always so juicy from an air

[14:35] It's gorgeous.

[14:36] Probably lost about 20% of the coating

[14:39] Remember we actually double coated.

[14:40] It is gorgeous and crunchy and crispy

[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

[14:51] This dessert and I think actually more

[14:54] But some of you guys

[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

[15:02] that we've put through it,

[15:03] we have been using Alan in the home

[15:07] I don't want to send it back because

[15:09] And it's Alan. Right?

[15:11] Barry. Alan,

[15:13] The last video we did,

[15:17] pretty much caught on fire.

[15:18] I think I've actually gone

[15:21] to actually hoarding air fryers,

[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.

[15:30] Like what just happened to that chicken

[15:32] It's not great.

[15:33] The ones in those air fryers

[15:36] Still, with the airflow in there

[15:37] that you could scoop up much easier

[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

[15:47] and try and make some sort of

[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,

[15:59] it is starting to form, well,

[16:04] And if I just get my hands in there

[16:06] just to work it a little bit more.

[16:08] Oh it smells like very sweet

[16:11] I don't know how to explain that

[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,

[16:24] Oh, gosh,

[16:26] But we've got to go with it.

[16:28] Because apparently

[16:31] And we have to be honest,

[16:34] despite some honest mishaps,

[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

[16:43] And I'm going to be quite happy

[16:47] For now.

[16:47] I've got some backup if needed,

[16:52] 175C very specific for seven minutes.

[16:57] Apparently they should puff up, go

[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

[17:48] Well, we're not going to split open

[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

[18:13] But we are masking that browned

[18:17] definitely browned

[18:20] We've had three good and finishing off with this.

[18:26] It's not a doughnut,

[18:30] I want to put that on other things now.

[18:31] Like a banana

[18:34] Oh, that is nice. And now it's cooled

[18:37] I'm noticing

[18:37] more of a slightly fluffier texture, but

[18:41] I get why they've called it that.

[18:42] I think Dunkin Doughnuts. When I was over,

[18:45] doesn't taste like a pancake either.

[18:46] It is a sweet banana infused treat

[18:52] All right,

[18:53] in fourth place,

[18:57] Gorgeous. Warm.

[18:58] Okay, I tipped out everywhere, but cold

[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.

[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

[19:16] Proper comfort food.

[19:17] The rack

[19:20] but then you didn't for the doughnut

[19:22] They are so fine.

[19:23] Those lines, But in first place,

[19:27] It has literally opened up a new avenue

[19:30] The food that I've just

[19:34] But it triggered so many memories of this dry,

[19:38] that crusted pork chop was the complete

[19:42] I hope you found the video interesting,

[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

[19:59] I know, I want pork chops all the time

[20:01] now, that's really nice.