The Tefal Actifry is the healthier alternative to frying your favourite foods, helping ensure that you can eat the foods you enjoy without the worrying of obesity and your health.
We’ve rounded up some of our favourite healthy and delicious Tefal Actifry recipes to hopefully give you some inspiration for your next meal.
The Actifry fryers are healthy, convenient and versatile, and while they may certainly be an investment piece for your kitchen, you’ll definitely get your money’s worth as you reach for this appliance time and time again.
Don’t think that they can only be used to cook chips, but use them for curries, stir-frys, casseroles and recreating your favourite takeaway meals at a much cheaper cost and healthier alternative too.
Here’s our pick of the best healthy and delicious Tefal Actifry recipes we know you’re going to love.
- Your favourite brand of lemon pepper seasoning (make sure it does not contain MSG)
- 2 lbs fresh chicken wings
- 1 tbsp olive oil
In a large bowl, generously toss wings with lemon pepper to coat (the amount it up to you…we like a lot of seasoning). Place wings in the Actifry and cook for 30-40 minutes (the Actifry cookbook says 25-30, but that wasn’t at all done enough for us (we like the skin crispy.)
That’s it. So simple and they turned out very tasty. They aren’t quite as crispy as our beloved deep fried wings, but still very good and a lot better for you.
Potato chips which are free on Slimming World
- Frylight cooking spray
- Cous cous
- Olive oil
- Balsamic vinegar
- Rocket or whichever leaves you like
Boil a kettle and pour hot water over your couscous until completely covered + 1 cm. Set aside.
Slice your halloumi into generous cubes, being careful not to let it break up.
Add your halloumi to the Actifry and drizzle over the oil. Remove the paddle from the Actifry - this is brilliant for rotating chips but the halloumi can break up as it moves round. Turn on and set to 10 minutes. It is ready when crispy and golden brown on the outside.
Your couscous should now be ready, so stir through the balsamic, olives and tomatoes. Season to taste.
Serve your couscous with halloumi on top, a scattering of rocket and extra balsamic should you wish.
Makes 2-3 servings, depending on the size of the cauliflower
- 1 organic head of orange or white cauliflower
- 7 ml olive oil
- 1-2 g mild or medium curry powder
- juice from half a lemon
- sea salt and black pepper
Wash the cauliflower and use a paring knife to remove the leaves and the core. Break or slice into uniform pieces.
Put the oil into the Actifry, turn on, and heat for 2 minutes. Add the lemon juice, curry powder, and stir to mix with the oil.
Add the cauliflower and salt and pepper.
Turn on and cook for 20 minutes until crispy on the outside and just starting to brown.
This will take roughly 20 minutes to prep and 35 minutes to cook.
- 1 tbs oil
- 10 chicken wings - separated, tips discarded
- 1 tbs toasted sesame seeds
- 1 stalk spring onion (sliced for garnishing)
- 1/4 cup (35 g) plain flour
- 1/4 cup (30 g) cornstarch
- 1 egg
- 1/2 tsp salt
For chilli sauce:
- 1 tbs light soy sauce
- 1 tbs apple cider vinegar
- 1 tbs golden syrup
- 1 tsp sesame oil
- 2 tsp ginger - grated
- 1 garlic clove - finely chopped
- 2 tbs (30 g) gochujang (Korean chilli paste)
For chilli sauce, combine ingredients in a large bowl and set aside.
In a large bowl, mix together all ingredients for the batter until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.
Put the coated wings in the ActiFry and drizzle with the oil. Close the lid and cook for about 35 mins or until brown and crispy.[OR Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper.]
Add fried chicken to sauce, add sesame seeds, toss to coat and serve hot topped with spring onion.
- 1 red onion, cubed
- 3 - 4 small carrots, sliced about 1/4 inch or thinner
- 1 cup of zucchini shredded in a cheese shredder
- 5 - 6 asparagus chopped into pieces
- 1/8 - 1/4 cabbage sliced (optional, I forgot to add it this time, see pictures below)
- 2 green (spring) onions chopped
- salt & pepper to taste
- 1 garlic clove, minced
- 1 meal serving of garlic shrimp (you can use tofu as well)
- 1 tbsp coconut oil
- 2 tbsp soy sauce
- tbsp oyster sauce or fish sauce
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp aged wine vinegar or any other vinegar
- 3 cups brown rice cooked
- 1 cup of fine green lentils (optional, but adds some extra healthy protein)
Total cooking time includes cooking the brown rice for approx. 45 mins.
Cook the brown rice and lentils ahead of time to have ready. If you cook the two together, add a little extra water, the lentils will soak it up.
Add oil, red onion and carrots to Tefal ActiFry. Cook for 6 minutes.
Add shrimp and all seasonings, spices except soy sauce and fish sauce. Cook for 10 mins. (Tofu should only need 5 minutes)
Add all the rice/lentils, soy sauce and fish sauce. Cook for 4 minutes. Serve hot and enjoy.
- 1 spoon cornflour, plus extra to coat the pork strips
- 4 spoons red wine
- 300ml passata
- 150ml unsweetened apple juice
- 2 spoon red wine vinegar
- 2 spoon light soft brown sugar
- 1 spoon tomato puree
- Salt and freshly ground black pepper, to taste
- 600g pork fillet or pork tenderloin, cut into strips
- 2 onions, thinly sliced
- 2 spoons light olive oil
- 2 cloves garlic, finely chopped (optional)
In a jug or bowl, blend the cornflour with the red wine until smooth, then stir in the passata, apple juice, vinegar, sugar, tomato puree and seasoning, mixing well. Set aside. In a large bowl, lightly coat the strips of pork with additional cornflour. Set aside.
Place the onions in the ActiFry pan, then drizzle the oil evenly over the onions. Cook for 5 minutes. Add the prepared pork and garlic, if using, to the ActiFry and cook for 5 minutes. Stir the pork to separate the pieces, then stir in the prepared sweet and sour sauce
Cook for a further 10 minutes, or until the pork is cooked and tender and the sauce is thickened. Stop the ActiFry once during cooking and stir the mixture using a wooden spoon or spatula. Adjust the seasoning to taste and serve with cooked rice or mashed potatoes and stir-fried spring greens or cabbage.
- 280g carnaroli rice
- 40g cooked ham
- 20g/1 tablespoon extra virgin olive oil
- 200g peas
- 90g Parmigiano
- Reggiano cheese
- 1.5 L vegetable stock
- Fine salt
Place the oil in the appropriate section of the fryer; heat for approximately 3 minutes.
Add the rice and allow it to toast for 2 minutes, add the ham cut into cubes and brown for a further 2 minutes.
Pour in the stock and cook for approximately 15 minutes. At the end of cooking, add the shelled peas, a little oil and parmesan cheese. Serve.
- 4 Golden Delicious apples
- 85 g dried apricots, cut into small pieces
- 1/2 teaspoon ground cinnamon, or to taste, 2 ActiFry spoons sugar
- 1 spoon sunflower oil
Peel the apples and cut into quarters, removing the core. Cut each quarter in two, to get a total of 8 wedges per apple.
Put the apple wedges in a large bowl and mix with the oil until evenly coated. Put the apple wedges in the ActiFry and cook for 12 to 15 minutes.
Add the apricots and cook for 3 more minutes, or until the apples are tender.
During this time, mix the sugar and cinnamon in a bowl. Serve the cooked apple warm, decorated with the cinnamon sugar.
You may serve this vanilla ice cream, double cream or Greek-style yoghurt.
Last update on 2022-02-17 / Affiliate links / Images from Amazon Product Advertising API