recipes - side dishes and snacks
Gratin Dauphinoise (Serves 4)
• 500g waxy potatoes (e.g. Charlotte, Desirée or King Edward)
• 1 garlic clove, crushed
• 150ml full fat milk combined with 130ml double cream
• Pinch of freshly grated nutmeg
• 25g butter
• Salt and freshly ground black pepper
• 50g freshly grated parmesan cheese
•
1. Remove the paddle from your Halo Health Fryer.
2. Peel the potatoes and slice them very thinly. Place them in a bowl of water for a
few seconds to remove some of the starch then pat them dry on kitchen paper.
3. Layer half of the potatoes along the bottom of the bowl slightly overlapping each
potato with the next. Pour half of the milk and cream mixture onto the potatoes.
Season this layer with salt and pepper and a sprinkle of the garlic.
4. Layer the remaining potatoes on top of the last layer then pour the remaining milk
and cream mixture over the potatoes. Season with salt and pepper, sprinkle with
the remaining garlic and the parmesan cheese.
5. Cut the butter into cubes and dot over the potatoes and add a sprinkle of the nutmeg.
6. Cook for approximately 50 minutes until the top is golden and potatoes are
softened.
Tomato and Pesto Bruschetta (serves 2)
• 2 medium sized ciabatta
• 4 ripe tomatoes
• Handful of fresh basil leaves
• 50g of pine nuts
• 50g of parmesan
• 1 clove of garlic
• Squeeze of lemon juice
• 2 of olive oil
1. Remove the paddle from your Halo Health Fryer. Place the rack into the bowl at
its low height so the food is furthest away from the halogen heater.
2. Place the ciabatta on its side and carefully cut it in half lengthways as you would
a sandwich. Place the tomatoes in a pan of boiling water to remove the skins and
chop them into chunks.
3. To make the pesto blend together the remaining ingredients in a food processor or
mini chopper.
4. Lightly oil the rack and place the ciabatta so the flat side is facing upwards.
5. Coat the top of each ciabatta slice with the chopped tomato and pesto, and a
drizzle of olive oil. Cook for 5-10 minutes until golden.
recipes - side dishes and snacks
18 19
Stuffed Jacket Potatoes with Cheese and Bacon (Serves 4)
• 8 small or 4 medium jacket potatoes, cleaned with the skins still on
• 200g of bacon rashers, trimmed and cut into strips
• 100g Emmental cheese, grated
• 2 shallots, diced
• 75ml milk
• 25g butter
• Salt and Pepper
• Worcestershire Sauce
• 2 tablespoons of flat leaf parsley
• 1 of oil
1. Remove the paddle from your Halo Health Fryer.
2. Prick the potatoes all over and add to the removable bowl along with the oil.
3. Cook for 55-60 minutes or until they are soft when they are squeezed. Once they
are finished remove the potatoes from your fryer. Carefully slice them in half
lengthways. Wear oven gloves and be careful not to tear the skin. Set to one side
to cool then fit the paddle into your Halo Health Fryer.
4. Add the bacon, shallots and a dash of oil and cook for 10 mins or until cooked
and golden in colour.
5. Meanwhile, wearing oven gloves remove the potato from the skins using a
tablespoon and add to a large mixing bowl. Set the potato skins to one side.
6. Add the milk, butter and ¾ of the cheese to the bowl and season to taste. Use a
fork to mash it together until it is smooth. Then add the bacon and onions and
carefully stir in.
7. Spoon the mixture back into the potato skins and sprinkle with the remaining
cheese and a dash of Worcestershire sauce.
8. Remove the paddle from your Halo Health Fryer then gently place the potatoes
back into the bowl and cook for a further 10 minutes until the cheese turns crispy
and golden.
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