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Daily Mirror
5 days ago
- General
- Daily Mirror
Stop eating gherkins raw and try this quick easy air fryer recipe instead
Brits love a Gherkin on the side dish, and many even enjoy them raw. If you want to try something news, why not transform your gherkins into a crispy air-fried snack Air fryers are renowned for transforming virtually any ingredient into a crispy treat, requiring hardly any cooking oil. Countless people have perfected the technique of preparing crunchy chips, French fries, wedges, and roast potatoes in this convenient countertop device, but gherkins remain an underutilised ingredient. Philips' resident air fryer chef, Martin Senders, has revealed his mouth-watering recipe for crispy fried gherkins. Martin explained: "Pickles, especially the fermented kind, are packed with gut-friendly probiotics. They're also low in calories and full of electrolytes, making them a great healthy alternative to crisps or fries." The chef said: "The air fryer is ideal for quick, crispy snacks like pickles. Simply slice or use pre-sliced pickles, and pat them dry to remove excess moisture - that's the key to getting them crisp". Converting the simple gherkin into a scrumptious snack is pretty straightforward. These pickled delicacies are best prepared at 200C. According to Martin, they require just eight to 11 minutes in the air fryer, so your snack will be ready in moments, reports the Express. Ingredients 300g of pickles Two tbsp of all-purpose flour Two pinches of cayenne pepper Two eggs 100g of breadcrumbs One tsp of oil Method Slice the pickles diagonally into pieces roughly 0.7cm thick and pat them dry with kitchen towel paper before finding a bowl to combine the flour and cayenne pepper. In a second bowl, beat the eggs and place the breadcrumbs in the third. Dust the pickles with the all-purpose flour, then soak them in the beat eggs. Finally coat them with breadcrumbs and brush or spray them with oil. Evenly distribute the pickles on the tray. If they don't all fit in one layer, feel free to cook them in batches. Set your air fryer to 200C and fry for 11 minutes. Once done, take them out of the fryer and serve with your favourite dipping sauce for the perfect crunchy snack. For a variety of flavours, try out a different type of gherkin. Gherkins can be sweet (with a pickling brine that has sugar within it) or tart (similar to cornichons, which are French versions of the pickle made from gherkins). To learn how pickle your own for the Nara Smith experience, visit the Two Thirsty Gardeners website to follow their "Five steps to pickling paradise" recipe that only needs five extra ingredients.
Daily Mirror
12-06-2025
- General
- Daily Mirror
Air fryer chef's roast potato recipe with simple rule for crispy results
Roast potatoes are an essential part of any Sunday roast, but they can be tricky to get right. A top chef has shared his simple air fryer recipe that promises perfect roasties every time Roast potato recipes are plentiful, but few promise a quick cooking time without sacrificing taste. However, with the aid of an air fryer, it's simple to achieve the ideal combination of both and yield crispy results. In this recipe, Philips' Airfyer chef Martin Senders unveiled his fail-safe method for scrumptious roast potatoes. Whether you're planning to pair them with a meticulously prepared joint of roast beef or a quiche for a summer spin, Martin's recipe guarantees just 45 minutes of cooking time. He revealed that the secret is as much in the technique as it is in the ingredients, and highlighted the common culinary blunder many commit which leads to soggy potatoes. How to cook roast potatoes in an air fryer The ingredients required for tasty and crispy roast potatoes are minimal and can be adapted to various flavour profiles, reports the Express. Martin's recipe requires a blend of floury potatoes like Maris Piper or King Edward, coupled with a mix of salt, fresh rosemary, onion and garlic powder, pepper, and specific amounts of beef or duck fat. Ingredients 1.4kg floury potatoes Two tsp salt 100g beef/duck fat One tsp onion powder One tsp garlic powder One teaspoon of baking powder Two pinches of pepper, freshly ground Method The initial step to flawless roasties is to boil the peeled and quartered potatoes. Fill a large pot with water and set it on high heat. Once the water hits boiling point, turn down the heat to let it simmer, then thoroughly mix in the salt and stir in a teaspoon of baking powder until it's fully dissolved. Pop the potatoes into the pan and let them bubble away for about 10 minutes or until they're fluffy on the outside. Martin advised: "While the potatoes are cooking, add your fat of choice into the saucepan and add the onion and garlic powders and pepper. "Heat the mixture over medium heat, stirring occasionally. Take care to remove it from the heat as soon as the onion and garlic powders are slightly browned." He went on to say: "Once cooked, drain the potatoes. Do not rinse them at any point and let them rest for two minutes." Martin pointed out that rinsing the potatoes is a blunder many commit, resulting in roasties that don't have that sought-after crunch. After the potatoes have had a chance to rest, chuck them into a large bowl and lavish them with the infused fat. He suggested giving the potatoes a gentle toss to ensure they're well coated with the fat. The next move is to pop them into the Airfryer basket and blast them at 180C for 16 minutes, shaking them just the once during the cook. Then crank up the heat to 190C and give them another 20 minutes. Once they're done, lay the potatoes out on a big serving dish and let them sit for a minute. Sprinkle with fresh rosemary and they're ready to be served.
Scottish Sun
30-05-2025
- Lifestyle
- Scottish Sun
Gen Z are turning to very old-fashioned favourite as modern food is too hard to cook
Nearly one in three cook classic dishes in the air fryer because it is easier and tastier BACK IN TIME Gen Z are turning to very old-fashioned favourite as modern food is too hard to cook Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) GENERATION Z are turning to old-fashioned faves like spam — because modern food is too tricky to cook. Classics including steak and kidney pie, tripe and liver and onions are also enjoying a resurgence. Sign up for Scottish Sun newsletter Sign up 1 Young people are now turning to old fashioned favourites like Spam Credit: Alamy One-third of the adults under 28 polled say modern dishes are too complicated to rustle up. Almost three in five often scoff canned Spam for convenience. One in ten even plate up spam fritters for their children. Spam was launched in 1937 by US food processing company Hormel and became popular during World War Two. Its main ingredients are pork shoulder and ham, and it became a part of popular culture through a Monty Python sketch which repeated its name many times — which led to it being used to refer to unsolicited emails. Spam was also parodied in the Python-based Spamalot musical. The food survey, meanwhile, also found that just over two in five Gen Z parents give their kids corned beef hash. Tripe and onions is served by 16 per cent. Nearly one in three cook classic dishes in the air fryer because it is easier and tastier, according to the survey of 2,000 Brits. By contrast, eight in ten over-60s — who grew up on food like tripe — now opt for the trendy breakfast treat avocado toast. Martin Senders of Philips, which commissioned the poll, said: 'It's great to see traditional dishes making a comeback.'
The Irish Sun
30-05-2025
- General
- The Irish Sun
Gen Z are turning to very old-fashioned favourite as modern food is too hard to cook
GENERATION Z are turning to old-fashioned faves like spam — because modern food is too tricky to cook. Classics including steak and kidney pie, tripe and liver and onions are also enjoying a resurgence. 1 Young people are now turning to old fashioned favourites like Spam Credit: Alamy One-third of the adults under 28 polled say modern dishes are too complicated to rustle up. Almost three in five often scoff canned Spam for convenience. One in ten even plate up spam fritters for their children. Spam was launched in 1937 by US food processing company Hormel and became popular during World War Two. Its main ingredients are pork shoulder and ham, and it became a part of popular culture through a Monty Python sketch which repeated its name many times — which led to it being used to refer to unsolicited emails. READ MORE ON GEN Z Spam was also parodied in the Python-based Spamalot musical. The food survey, meanwhile, also found that just over two in five Gen Z parents give their kids corned beef hash. Tripe and onions is served by 16 per cent. Nearly one in three cook classic dishes in the air fryer because it is easier and tastier, according to the survey of 2,000 Brits. Most read in Fabulous By contrast, eight in ten over-60s — who grew up on food like tripe — now opt for the trendy breakfast treat avocado toast. Martin Senders of Philips, which commissioned the poll, said: 'It's great to see traditional dishes making a comeback.' 1980 Spam TV ad
