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

1. 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.
2. 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

1. 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.
2. 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

1. Wash potatoes and cut into 1 cm thick wedges or sticks leaving skin on. Rinse thoroughly then dry well with paper towels.
2. 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

1. Thinly slice the onions. Mix water, the curry powder and soy sauce in a bowl.
2. 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.
3. 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)

1. 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).
2. 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.
3. Fold the sheet into triangles to make the samosas. Repeat with all the pastry strips.
4. 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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