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As part of the recent launch of the Multifry multicooker, DeLonghi have asked a number of food bloggers to take part in the #MultifryChallenge. The aim is to use this new super-appliance to cook all meals for a week.
The Multifry may boast about it’s patent-pending Surround Heat System but luckily for me it is very easy to set up and even easier to use which is just as well – I think I am allergic to lengthy instruction manuals). The appliance doesn’t come with a cookbook but DeLonghi have gone one better by launching a recipe app instead.
The app is a really smart move as you have to get used to slightly different methods of cooking – which you can quickly apply to your own recipes. So lets get down to business. How does the Multifry work? Well, there’s a thermostat with 4 settings, two heat options (dual heat or top only heat), a dinky timer which you can pop out and carry in your pocket and a small measure for adding oil. The large bowl allows you to cook family-sized meals with ease and there’s a (removable) paddle for recipes which require stirring. To use you have to set your thermostat, select your heat option, place food in the bowl and then turn on. Easy peasy.
I have used the Multifry a number of times already and have found that it cooks fast, requires very little oil (even less than some app recipes suggest) and can indeed make very good fries and even better roast potatoes. It’s also very easy to clean – a huge plus. The only downsides are that the fan, which provides the surround heat, is a little noisy and that it takes up quite a bit of counter space.
To start off the #MultifryChallenge I tried making the perennial family favourite – fish fingers – from scratch. Normally I would buy ready-made but I have to tell you making your own could not be simpler and they are far healthier and incredibly tasty to boot. My son, a picky, fussy, so-and-so, ate his entire plate and refused to share which is a first.
For the tartar sauce
4 heaped tbsp mayonnaise
1 tbsp dill pickles
1 tbsp capers
1 tbsp lemon juice
1 tsp fresh dill, finely chopped (optional)
1. Put all the ingredients in a food processor and blitz for a few seconds until combined.
Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.
For the fish fingers
1 egg, lightly beaten
100g | 3.5oz plain flour
100g | 3.5oz Panko breadcrumbs
400g | 14oz skinless firm white fish, sliced into strips
Salt and pepper
Pinch chilli powder or seasoning of your choice
1. Put the egg, flour and Panko on three separate plates.
2. Add salt, pepper and seasoning of your choice to the breadcrumbs.
3. Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
4. Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
5. Arrange the fish on the bowl making sure they are not overlapping.
6. Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
7. When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
8. Serve with the tartar sauce and quartered lemons on the side.
Notes: I used cod to make these but hake and plaice work well too. You can also cook chicken breast strips using the same method.
In the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan.
1. Heat the oil in a large frying pan (or deep fat fryer) to 190C (375F) and fry the fish fingers for a couple of minutes until golden. You may need to do this in batches.
2. Drain on kitchen towels before serving.
Visit my giveaway for a chance of winning a DeLonghi Multifry Multicooker worth £199.99.