Food
Five Light & Easy T-fal® ActiFry® Genius Recipes
Updated on January 21, 2021
Crowd-pleasing party fare and everyday favourites are lighter, tastier and easier to prepare than ever before, thanks to the new T-fal® ActiFry® Genius. Browse this gallery for five delicious recipes, watch our video to see how we made crispy brussels sprouts, and learn how to make crispy fiery Asian-style chicken wings. Note: the contest associated with these videos closed on December 31, 2018.
Nine automatic settings on the new ActiFry® Genius, including ones designed for breaded food and stir-fries, do all cooking time and temperature calculations for you. What differentiates the ActiFry® from other low-oil fryers is the combination of hot air flow with the patented rotating paddle, which ensures even cooking without stirring. You can “acti-fry” your food to perfection using little to no oil.
A dedicated setting for cooking chicken allows you to toss in chicken and walk away. The T-fal® ActiFry® Genius calculates the cooking time, while the patented stirring paddle browns wings and distributes sauce evenly.
Prep: 10 minutes
Ready In: 1 ½ hours, including marinating
Sauce
- ¼ cup soy sauce
- ¼ cup gochujang (Korean red chile paste)
- 2 tbsp lime juice
- 2 tbsp honey
- 2 tsp sesame oil
- 1 tbsp minced garlic
Wings
- 2 lbs chicken wings, split
- 2 tsp sesame seeds
- 1 tbsp chopped cilantro
- Combine soy sauce, gochujang, lime juice, honey, sesame oil and garlic. Divide mixture in two and set half aside. Mix remaining sauce with ½ cup water. Place the chicken wings in a large bowl and pour diluted sauce over wings. Allow to marinate in the fridge for at least 1 hour or up to 4.
- Drain wings and pat dry with paper towels. Place in the ActiFry®. Cook using preset program #6. Five minutes before the cooking time is done, lift the lid and add remaining sauce. Close lid and continue cooking. Remove from ActiFry® and sprinkle with sesame seeds and cilantro.
Crispiness brings out the best in this vegetable, served tapas-style with a smoky paprika dip. Two-stage cooking in the T-fal® Actifry® Genius creates a tender (never mushy!) interior and crisp outer leaves. Watch our how-to video!
Prep: 10 minutes
Ready In: 30 minutes
Ranch
- ⅓ cup mayonnaise
- ⅓ cup buttermilk
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp smoked paprika
- Kosher salt to taste
Brussels Sprouts
- 1.5 lbs brussels sprouts
- 1 Actifry spoon of vegetable oil
- To make dip: Stir mayonnaise with buttermilk, garlic powder, onion powder and paprika. Season with salt to taste. Allow to set at room temperature while cooking the brussels sprouts.
- To make brussels sprouts: Trim ends off brussels sprouts and discard outer leaves. Slice larger ones in half. Place sprouts in the ActiFry® and drizzle with oil. Close the lid and cook using preset program #4. Remove from the ActiFry® and season generously with salt. Serve with smoky paprika dip.
Nobody will believe that these decadent-tasting fries, infused with fragrant fried rosemary, were made with only one small spoon of oil and the touch of a button.
Prep: 10 minutes
Ready In: 50 minutes
- 3 lbs golden potatoes
- 1 ActiFry® spoon of vegetable oil
- 2 rosemary sprigs, picked
- Kosher salt to taste
- ⅓ cup grated Parmesan
- Wash potatoes and cut into 1 cm thick wedges or sticks leaving skin on. Rinse thoroughly then dry well with paper towels.
- Place potatoes in the ActiFry® then drizzle with oil. Cook using preset program #1. Five minutes before cooking is done, add rosemary and season lightly with salt. Continue cooking. Remove from ActiFry® and place on a platter. Sprinkle with more salt and parmesan.
Prep: 10 minutes
Ready In: 12 minutes
Servings: 4
- 1 onion
- 200 ml water
- 1 ActiFry® spoon of curry powder
- 2 ActiFry® spoons of soy sauce
- 100 g frozen peas
- 200 g peeled raw frozen prawns, thawed
- 1 chicken stock cube, crushed
- 500 g cooked white rice
- 1 ActiFry® spoon of oil
- Salt, Pepper
- Thinly slice the onions. Mix water, the curry powder and soy sauce in a bowl.
- In the pan, place the tip of the paddle to the right of the handle (at 5 o’clock). Put the onions and frozen peas in the base of the ActiFry® pan. Sprinkle over the crushed chicken stock cube. Add the rice to the front half of the cooking tray nearest to the handle, on top of the vegetables.
- Put the prawns in the back of the cooking tray. Pour the water, curry and soy sauce mixture and then the oil over the rice. Start cooking using mode #7.
Prep: 20 minutes
Ready In: 12 minutes each batch
Servings: 4 (16 samosas)
- 2 phyllo pastry sheets (approx. 46 cm x 26 cm)
- 65 g mozzarella, drained
- 4 sun-dried tomatoes in oil, drained
- 1½ ActiFry® spoons of oil (or 35 g melted butter)
- 16 small fresh basil leaves (optional)
- Cut mozzarella into 2 cm cubes. Cut each sun-dried tomato in four. Cut the phyllo sheets in four lengthways and then cut in half widthways (makes 16 strips approx. 23 cm x 6 cm).
- Lightly brush top of one pastry strip with oil or melted butter. Put a piece of mozzarella at the end of a pastry strip and a piece of dried tomato on top. Add a basil leaf.
- Fold the sheet into triangles to make the samosas. Repeat with all the pastry strips.
- Using a brush, lightly coat the samosas with oil or melted butter. Place 8 in the ActiFry® cooking tray in a single layer making sure they don’t touch each other or the paddle. Start cooking using mode #4. Remove and repeat with the next 8 samosas. Be careful as the pan and paddle will be hot. Serve warm or cold. Eat on the day of making.
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