EVERYDAY

GOURMET
RECIPES
SIMPLE AND DELICIOUS MEALS
FOR YOU AND YOUR FAMILY
In partnership with Everyday Gourmet
 SOUTHERN AIR FRIED CHICKEN BURGER
Created with Tefal Easy Fry XXL

Ingredients: Method:
2 chicken breasts, cut in half 1. Trim chicken so it is roughly the same size or slight-
1 cup of buttermilk ly bigger than the burger bun. Use a meat mallet to
1 ½ tbsp extra virgin olive oil, for flatten and even out. Mix together the spiced flour
brushing mixture and season with salt. Dip the chicken pieces
4 soft burger buns into the buttermilk and then into the spiced flour mix,
2 gherkins, sliced into rounds pressing the flour into the chicken. Shake excess off.
4 tbsp mayonnaise, to serve 2. Using a pastry brush to gently dab a thin layer of oil
4 slices of American-style burger onto each piece of chicken or lightly spray with oil
cheese spray.
3. Place chicken pieces in the basket of the air fryer in
Spiced flour mix one layer. Set to the chicken function and cook for 15-
1 cup plain flour 20 minutes or until golden and cooked through. Place
¼ cup potato starch (optional) cheese on top of each chicken filet and close the air
1 tsp garlic powder fryer again to melt slightly. Cut the burger buns in
1 tsp onion powder half. Add mayo to one side and sweet chilli to the
¼ tsp Chinese five spice other. Place chicken on top of mayonnaise then add
gherkins and lettuce. Sandwich burger together.

Serves 4 30 minutes

Learn more about Tefal Easy Fry Watch the recipe

XXL here video here

CHOCOLATE STUFFED DONUTS

Created with Tefal Easy Fry XXL

Ingredients: Method:
200g of plain flour plus extra for 1. Combine sugar and cinnamon together in a bowl.
dusting Place flour, salt, sugar, yeast and eggs into a mixer
Pinch salt and mix on a medium speed until a sticky dough
3 tbsp caster sugar plus an extra forms. Now add the butter, incorporate a few cubes at
1 tbsp a time on a medium to low speed.
1 x (7g) sachet of instant yeast 2. Scrape donut batter into a piping bag and pipe 50g
3 eggs portions of dough into a patty pan. Sprinkle the
80g butter, cubed and brought to room cinnamon sugar over the top, and let it prove for 1
temperature hour until it doubles in size. Transfer to the air fryer
200g chocolate & hazelnut spread, basket and spray with a little oil and fry at 180C for
like Nutella 5-8 minutes.
1 teaspoon ground cinnamon 3. Place chocolate & hazelnut spread into a piping bag.
Poke a hole in the centre of each doughnut with a
sharp knife or the nozzle of a piping bag. Pipe a gen-
erous amount of the chocolate into each cavity. I like
to eat them while they are still warm but they keep
well for a few hours.

Serves 8 1 hour + proving time

Learn more about Tefal Easy Fry Watch the recipe

XXL here video here
 GRILLED EGGPLANT SALAD
WITH SMOKED ALMONDS
Created with Tefal OptiGrill Elite

Ingredients:
100ml extra virgin olive oil
1 clove garlic, minced
Juice ½ lemon
2 wedges of preserved lemon, flesh
removed and finely chopped
2 medium eggplants, sliced into 1cm
rounds
1 can of lentils, drained and washed
3 sprigs each of coriander, parsley,
mint, basil leaves picked
1 handful of smoked almonds,
chopped
Salt & pepper
For the yoghurt dressing
1 cup yoghurt, strained overnight in a
muslin or chuck cloth
1 tsp cumin
½ tsp ground coriander
½ tsp smoked paprika
Method:
1. Brush half of the oil on each side of the eggplant and
season with salt. Preheat the grill. Once the preheat-
ing is complete, put the eggplant onto the grill and
close it (you may have to do this in two batches). Cook
as shown on the display until they are grilled.
2. While cooking, make the dressing by combining
all ingredients. Season with salt and pepper. Then
spread onto a round platter.
3. Combine the remaining oil with garlic, lemon juice,
preserved lemon and salt and pepper in a large bowl.
Place the grilled eggplant straight into a bowl and
toss to coat. Let stand for 5 minutes to marinate. Now
add the lentils and herbs and toss. Pile eggplant onto
yoghurt and garnish with almonds.
Serves 4 30 minutes
Learn more about Tefal OptiGrill Watch the recipe
Elite here video here

STEAK & TOMATO PANINI

WITH TARRAGON SALSA
Created with Tefal OptiGrill Elite

Ingredients:
1 x (400g) piece of skirt steak, brought
out of fridge 1 hour before cooking
1 small brown onion, cut into rounds
2 ripe tomatoes, sliced
2 x rectangular ciabatta rolls
2 tbsp whole egg mayonnaise
Salsa
1 small bunch tarragon
1 handful of baby spinach leaves
1 clove garlic
30g cashew nuts, soaked in water
1 tbsp Dijon mustard
100ml extra virgin olive oil
1 tbsp white wine vinegar
Salt & pepper
Method:
1. For the salsa, place all ingredients into a jug and
using a stick blender, blend until smooth.
2. Activate the searing function then preheat the grill.
Place the ciabatta rolls on the grill to warm through
for 2 minutes then remove.
3. Rub oil all over steak and onions and season with
salt and pepper. Place the steak and onion on the grill
and close the lid. The sensor will begin to calculate
the thickness of the meat and cook to your liking.
Once cooked, remove steak and onions and rest for 5
minutes before thinly slicing.
4. Spread tarragon salsa on one side and mayonnaise
on the other side. Add onion and then tomato which
has been seasoned with salt and pepper. Add sliced
steak and sandwich together.
Serves 2 20 minutes

Learn more about Tefal OptiGrill Watch the recipe

Elite here video here
THAI CHICKEN
GREEN CURRY
Created with Tefal i-Companion XL
Ingredients:
1 tbsp vegetable oil
¼ cup green curry paste
270ml coconut cream, unshaken
270ml coconut milk
500g chicken thighs, skinless and boneless, cut
into 4 pieces
1 onion, sliced
1 medium zucchini, cut into 3cm pieces
200g canned bamboo shoots, drained and rinsed
1 tsp fish sauce
1 tsp sugar
Juice ½ a lime
2 makrut lime leaves (kaffir lime leaves), deveined
and finely shredded
Thai basil, to serve
Rice, to serve

Method:
1. Attach the flat base and add the oil, curry paste
and some of the solid coconut cream on top
of the can (if cooking in the traditional way, fry
these off in a saute pan). Launch slow cook P1
program at 130C for 3 minutes. Stir paste
regularly and allow it to split. Add remaining
cream and coconut milk and bring to a boil then
launch the slow cook P3 program at 100°C for 15
minutes.
2. Reset the iCompanion and set the tempera-
ture to 150°C for 12 minutes, first adding the
chicken, bamboo shoots and a good pinch of salt
and cooking for 8 minutes with the lid off. Then
add zucchini, lime juice, fish sauce and sugar
and cook for the remaining 4 minutes.
3. Garnish the curry with makrut lime leaves, chilli
and basil. Serve with rice on the side.

Serves 6 45 minutes

Learn more about Tefal

i-Companion XL here

Watch the recipe

video here
 MILK BUNS
Created with Tefal i-Companion XL

Ingredients: 2. Fit the iCompanion XL with the kneading and crush-

1 x (7g) sachet of instant yeast ing blade (or mixer with a dough hook) and add
100-130ml milk flour, sugar and butter. Launch P1 pastry program
1 whole egg + 1 yolk for 2½ minutes. After 30 seconds of mixing, remove
300g plain flour the stopper and pour in the yeast mixture. Once
Pinch of salt combined into a sticky dough, leave in the bowl to
15g sugar prove at 30C for 40 minutes or until it has doubled in
20g butter, softened size.
Sesame seeds 3. Use a pastry scraper to remove dough from the
bowl and place on a floured surface. Knead for a few
Method: seconds then form cut dough into 6 even portions.
1. Place the sachet of yeast in a jug Form into balls and place onto a tray lined with
with 60ml of lukewarm water and baking paper, leaving plenty of room between each.
let it stand for 15 minutes to acti- Press down on each to flatten slightly. Cover with a
vate (once it’s foamy and bubbly, tea towel and leave to prove for approximately an
it’s ready). Whisk the whole egg hour in a warm spot of the house.
into the milk and now pour into the 4. Preheat the oven to 180°C. Brush the buns with egg
yeast mixture. yolks and then sprinkle with sesame seeds. Bake
for 15-20 minutes until golden brown. Cool on a rack
before serving.

Learn more about Tefal Watch the recipe

i-Companion XL here video here Serves 6 30 minutes + resting
LAMB & POTATOES IN WHITE WINE
Created with Tefal Cook4me Touch

Ingredients: Method:
1 tbsp extra virgin olive oil 1. Preheat the Cook4Me Touch bowl and add oil.
1 kg deboned lamb leg, sinew removed Season lamb with salt and pepper and seal on all
and tied. Brought out of fridge 1 hour sides. Add potatoes, beans, garlic, rosemary and
before cooking tomatoes and cook for a further minute. Add the
4-6 small potatoes white wine and bring to a boil then add stock and
1 large handful of green beans pressure cook on high for 25 minutes.
3 clove garlic, chopped 2. Slice the lamb and serve with potatoes, sauce and
1 sprig rosemary green beans, or any side of your choice.
150g cherry tomatoes
¾ cup white wine Serves 2 30 minutes
200ml chicken stock
Salt & pepper

Learn more about Tefal Watch the recipe

Cook4Me Touch here video here
ITALIAN SUNDAY GRAVY
Created with Tefal Cook4me Touch

Ingredients:
2 tbsp extra virgin olive oil
1 x (500g) pork ribs, cut into 3-bone pieces
4 Italian style pork thick sausages
400g beef mince
1 onion, diced
1 carrot, coarsely grated
1 stick celery, finely chopped
4 garlic cloves, finely chopped
1 tsp fennel seeds
2 bay leaves
1 tbsp tomato paste
150ml white wine
2 x 400g can crushed tomatoes
150 g parmesan, to serve
500g rigatoni
Lettuce leaf salad of your choice, to serve
Salt & pepper
Method:
1. Preheat the pressure cooker on searing mode
and add oil. Season the pork ribs and sausages
with salt and pepper and seal on each side until
golden brown. Remove and add the beef mince,
onion, carrot, celery and cook for 5–8 minutes until
very soft, stirring regularly. Add the garlic, fennel
seeds, bay leaves, tomato paste and stir through.
Add the wine and bring to a boil then return the meat
and any juices left on the plate and basil, followed by
the tomatoes. Fill the empty can with water and pour
in. Season with salt and pepper and bring to a boil.
2. Lock the lid and cook under pressure for 45 minutes.
Alternatively, if cooking in a casserole pan, cover
with a lid and cook for 1 hour 30 minutes or until the
pork falls off the bone easily. Discard the bay leaf.
3. Bring a pot of salted water to a boil and cook pasta
until al dente. Once cooked, release the steam from
the pressure cooker. Use a slotted spoon to remove
meat and plate on a platter. Toss the cooked and
drained pasta in the remaining sauce.
4. Serve pasta with parmesan as a first course,
followed by meat served with bitter lettuce leaves as
a second course.

Serves 6-8 1 hour

Learn more about Tefal Cook4Me Touch

here

Watch the recipe

video here
 TWICE COOKED WHOLE CHICKEN
Created with Tefal Cook4me Touch + Extra Crisp Lid

Ingredients: Method:
1 tsp extra virgin olive oil 1. Place the peas, tomatoes, garlic, oregano, lemon juice,
1 x (1.2-1.5kg) whole chicken a pinch of salt and stock into the pressure cooker bowl.
1 cup peas Oil and season the chicken all over. Pressure-cook for
½ punnet cherry tomatoes 30 minutes.
8 cloves garlic 2. Open the lid and replace with the Extra Crisp Lid.
1 tsp dried oregano Brush chicken with a little of the cooking juice and
Juice 1 lemon crisp up for 15 minutes or until golden. Alternatively, if
1 cup chicken stock cooking under the grill in the oven, remove the chicken
Salt & pepper carefully from the pot, place on a tray and grill until
golden.
Serves 2 30 minutes

Learn more about Tefal Cook4Me Touch Watch the recipe

+Extra Crisp Lid here video here