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Recipes

Air-Fryer Pecan Chicken Sliders:

Ingredients

  • 900g/2lb Brussels sprouts, trimmed12 small boneless skinless chicken thighs (about 2 pounds)
  • 4 cups finely chopped pecans
  • 1 large egg, beaten
  • 1/4 cup 2% milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2-3 dashes hot pepper sauce, such as Tabasco
  • Cooking spray
  • BOURBON BERRY JAM:
  • 1 package (16 ounces) frozen unsweetened mixed berries
  • 1 cup sugar
  • 1/3 cup bourbon
  • 1/4 cup cornstarch
  • SLAW:
  • 1 package (16 ounces) tri-color coleslaw mix
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 3 tablespoons lime juice
  • 2 packages (12 ounces each) Hawaiian sweet rolls, split


Method

  1. Preheat air fryer to 375°
  2. Flatten chicken to 1/2-in. thickness; cut each thigh in half. Place pecans in a shallow dish. In another shallow dish, whisk together egg, milk, salt, pepper and pepper sauce. Dip chicken in egg mixture, then coat with pecans. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray.
  3. Cook until golden brown, turning once, 8-10 minutes.
  4. Meanwhile, combine jam ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick, 1-2 minutes.
  5. Remove from heat; crush berries to desired consistency.
  6. For slaw, in a large bowl, combine coleslaw mix, mayonnaise, sugar and lime juice. To assemble, spoon 1 heaping tablespoon jam onto bottom of each roll. Layer with hot chicken and slaw; replace tops.


ALMONDS:
Brussels sprouts gratin with bacon, cream and almonds

You won't hear any protests at this sprouts dish - almonds, double cream, bacon and parmesan make for a luscious accompaniment for traditional turkey. By Sophie Grigson 

Ingredients

  • 900g/2lb Brussels sprouts, trimmed
  • 20g/¾oz butter
  • 4 tsp sunflower oil
  • 150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)
  • 20g/¾oz flaked/diced almonds
  • 400ml/14fl oz double cream
  • 2½ tsp lemon juice
  • 5 tbsp fresh white breadcrumbs
  • 4 tbsp freshly grated Parmesan
  • salt and freshly ground black pepper


Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.

  3. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned.

  4. Add the sprouts and fry for a further 2-3 minutes, stirring constantly.

  5. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.

  6. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.

  7. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.

  8. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.

  9. Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).


CASHEWS: 
Cashew-crusted salmon with bok choy

Recipe courtesy of Robin Miller

Ingredients

  • 2 tablespoons olive oil, divided
  • 6 salmon fillets
  • 1/3 cup honey mustard
  • 2 tablespoons onion flakes
  • Freshly ground black pepper
  • 1/2 cup finely chopped dry-roasted cashews
  • 2 cloves garlic, minced
  • 1 bunch bok choy, rinsed well and chopped

Method

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
  2. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
  3. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.

    Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.