I am always looking for ways to use my Air Fryer. I probably don't use it enough and I need to use it more.  When I saw this  Honey Garlic Chicken Skewers Air Fryer Recipe the other day I immediately bookmarked it as something I wanted to try.

Not only would I be able to use my air fryer and justify my having it, but the flavors were some of the flavors that I enjoy the most!  I love LOVE Asian flavors.   Juicy chicken pieces infused with the flavors of soy, honey and garlic and then air fried to sweet and sticky perfection. What's not to love about that combination!

 

 

 

 

 

 

 

 

I don't use my air fryer quite as often as I should. When I do use it I am always impressed with the results.   Here are some other air fryer recipes that  might inspire you to want to use your own air fryer more often!

AIR FRYER BAKED POTATO WEDGES -  Wedges of baking potato are sliced in a Hasselback method to make little pockets and then rubbed with a buttery mixture prior to baking to perfection in the air fryer.  The mixture seeps into those pockets flavoring the potatoes from the inside out. Crisp and delicious, these make a lovely side dish for grilled meats, fish and poultry!

AIR FRYER HOT DOGS -    Hot dogs/frankfurters are air fried for several minutes until heated through and beginning to brown. While they are cooking you fill a soft sided hot dog bun with some honey mustard and sweet relish. The outsides of the bun are brushed with softened butter. You then fill with the heated frankfurter, top with some cheese and return to the air fryer to melt the cheese and toast the buns. I also like to add some crispy fried salad onions on top for extra interest and crunch. Can you say delicious!

Yield: 2

Author: Marie Rayner

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Air Fryer Honey Garlic Chicken Skewers

Prep time: 4 H & 15 MCook time: 16 MinTotal time: 4 H & 31 M

Marinated in a lush honey garlic sauce, pieces of chicken thigh are then threaded on skewers and cooked in the air fryer, being glazed with more of the marinade. These are tender, juicy and delicious! This is a small batch recipe. You will need to marinate the chicken for at least four hours, or overnight.

Ingredients

For the marinade/glaze:

• 1/4 cup (60ml) soy sauce
• 1/4 cup (85g) liquid honey
• 1 1/2 TBS minced garlic
• 1 TBS oyster sauce
• 1 TBS soft light brown sugar
• 1/2 TBS rice wine vinegar
• 1 tsp sesame oil

You will also need:

• 1/2 pound (227g) boneless, skinless chicken thigh meat
• 1 spring onion, trimmed, washed and thinly sliced
• steamed rice to serve
• 4 bamboo skewers, soaked in water for half an hour
• an air fryer

Instructions

1. Whisk all of the marinade/glaze ingredients in a bowl, combining well together.
2. Cut the chicken thighs into 1 inch pieces. Place them into a zip lock baggie. Add half of the marinade/glaze. (Reserve the other half for later.) Smoosh everything about to coat the chicken well, zip closed and then place in the refrigerator to marinate, for at least four hours.
3. When you are ready to cook the chicken, pour the remaining marinade/glaze into a small saucepan and bring to a simmer over medium heat. Simmer until it slightly thickens. (It will thicken more as it cools.) Remove from the heat and set aside.
4. Thread the piece of chicken onto the soaked skewers, dividing it equally amongst the flour skewers.
5. Preheat the air fryer to 400*F/200*C. Lightly spray the basket of your air fryer with some non-stick cooking spray.
6. Place the skewers in the air fryer basket, leaving some space between each one for the air to circulate. Do not overcrowd. Brush each with some of the glaze.
7. Air fry at 400*F/200*C/ for 8 minutes. Flip the skewers over, brush with more glaze and continue to air fry for a further 8 minutes, until cooked through.
8. Remove the skewers from the air basket, brush with the remaining glaze and serve immediately, with some steamed rice and some spring onion scattered over top.

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I had picked up a big bag of creamer potatoes (a mix of Yukon gold and red) the other week at The Running Man and I wanted to use them up before they started to sprout. That is always a risk at this time of year.  I had seen a  delicious looking smashed potato recipe on Eating Well 101 a week or two back and decided to give it a go!

Can you ever have too many potato recipes?  I think not!  Especially when the potato is your favorite vegetable like it is mine!  These potatoes were so yummy and preparing them in this way made them even yummier.  The original recipe fed four people so I small batched it to feed only two.  

 

 

WHAT YOU NEED TO MAKE GARLIC BUTTER PARMESAN SMASHED POTATOES

Just some really simple ingredients.  Simple, quality ingredients put together simply in a really delicious way. That is always my promise to you!

• 1 pound (454g) golf ball sized potatoes
• 1/2 tsp oil
• 1 1/2 TBS butter, melted
• 2 cloves garlic, peeled and minced
• 1/4 tsp each salt and black pepper
• 1 TBS grated Parmesan cheese
• 1/2 TBS Italian seasoning
• chopped parsley and additional Parmesan cheese to garnish

 

By golf ball sized potatoes I mean potatoes that are not much more than about 1 1/2 inches across.  I used a mix of Gold and Red Baby Creamer Potatoes that I had bought in a large bag from Costco.  They were the sweetest most delicious potatoes.  They are from the Little Potato Company.  If you can get them, I highly recommend them!! They have a lovely natural sweetness.

I did use pre-grated Parmesan cheese this time as I did not have a block of it in the house.  For something like this it is fine.

I make my own Italian Seasoning. You can find that recipe here.  I like to make my own seasoning mixes as much as possible so I can control everything that goes into them. I like to keep them low on sodium and additives. It is also much fresher than anything you can find in the shops.

 

HOW TO MAKE GARLIC BUTTER PARMESAN SMASHED POTATOES

These are really very simple to make! They not only make great appetizers, but a fabulous side! Crisp on the outside with a creamy melt in the mouth middle and perfectly seasoned with herbs, garlic and cheese.

Preheat the oven to 400*F/200*C/ gas mark 6.

Place the potatoes in a pot of lightly salted water to cover. Bring to the boil. Cover and cook for 25 to 30 minutes or until they are fork tender. Drain well. Keep warm.

 

 

Lightly butter a baking sheet or line with a sheet of baking parchment. Place the potatoes evenly spaced onto the prepared baking sheet

Using a potato masher or the bottom of a glass, lightly flatten the potatoes by applying pressure. Try to keep them as much in one piece as possible.

 

Whisk together the melted butter, salt, pepper, garlic, Parmesan and Italian seasoning. Spoon some of this mixture evenly and generously over each potato.

Bake in the preheated oven until golden and crispy brown, 10 to 15 minutes. Sprinkle with the parsley and additional Parmesan cheese and serve immediately.

 

These were a definite hit with me.  I loved all of the crispy edges, all golden brown and buttery. The flavor of the garlic was not overpowering in the least and I thought the touch of Italian seasoning to be just right. 

 

Some of the Parmesan cheese did get a tad bit on the darker side, but I should have watched them a little bit more carefully and next time I will! Altogether though they were very simple to make and quite delicious!  I will be making these again!

If the potato is also your favorite vegetable, as it is mine, you might also enjoy the following recipes. I guarantee they are all delicious and very simple to make!

CHICKEN & PANCETTA STUFFED JACKET POTATOES -  Jacket (or baked) Potatoes are a wonderful canvas for a multitude of flavors.  This delicious version turns them into a delicious main.  You nave a crisp skinned jacket potato on the bottom stuffed with a lush, creamy chicken, spinach and smoky pancetta filling.  These are a real favorite!

PAN FRIED POTATOES -  It was a great day in the house when we were growing up and my mother prepared these delicious potatoes for our supper!  Everyone loved them.  Sliced leftover cold potatoes, fried in plenty of butter along with some onions and seasoning.  Nothing ever tasted better than those!  Mom could never make enough of them to satisfy us!

Yield: 2

Author: Marie Rayner

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Garlic Butter Parmesan Smashed Potatoes (small batch)

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

• 1 pound (454g) golf ball sized potatoes
• 1/2 tsp oil
• 1 1/2 TBS butter, melted
• 2 cloves garlic, peeled and minced
• 1/4 tsp each salt and black pepper
• 1 TBS grated Parmesan cheese
• 1/2 TBS Italian seasoning
• chopped parsley and additional Parmesan cheese to garnish

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6.
2. Place the potatoes in a pot of lightly salted water to cover. Bring to the boil. Cover and cook for 25 to 30 minutes or until they are fork tender. Drain well. Keep warm
3. Lightly butter a baking sheet or line with a sheet of baking parchment. Place the potatoes evenly spaced onto the prepared baking sheet
4. Using a potato masher or the bottom of a glass, lightly flatten the potatoes by applying pressure. Try to keep them as much in one piece as possible.
5. Whisk together the melted butter, salt, pepper, garlic, Parmesan and Italian seasoning. Spoon some of this mixture evenly and generously over each potato.
6. Bake in the preheated oven until golden and crispy brown, 10 to 15 minutes. Sprinkle with the parsley and additional Parmesan cheese and serve immediately.

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If you are looking for a very simple, classic dessert to make at the weekend, you can't really go wrong with this classic bread and butter pudding recipe.  This recipe has been pleasing people for many, many years. It has always been a favorite in my home, and has always been a favorite school dinner dessert as well.

This is a traditional English dessert recipe, very basic.  Fragrant, and rich, with plenty of crispy butter bits on top, toasty and crunchy  . . .  and a wobbly souffle like custard base.

 

 

 

 

 

 

Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won't stay down and will bounce back up, don't worry, hat's normal. You just want some of the custard to soak into the top layer as well.)

Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.

Leave to cool for 5 minutes before serving.

 

I am from the "Love it" camp when it comes to bread puddings of any kind. This is the perfect comfort food dessert in my books.  I enjoyed it just as is, warm from the oven. 

 

It would be really lovely served warm with some cream drizzled over top, or a bit of warm custard sauce.  I love the crispy buttery bits of the toasted bread, and that souffle like wobbly bottom. Oh so tasty!

I am no stranger to bread pudding of any kind. I quite simply adore it. If you are like me, there will not be a bread pudding that you don't fall in love with. Here are some other favorite versions that you might also enjoy!

CHOCOLATE BOX BREAD PUDDING FOR TWO - You could easily make this for more people. What you have here is a lush bread pudding made from stale croissants, with the added treat of some fudge bits and a few chocolate caramel barrels. A sprinkle of demerara sugar on top gives them a crisp sugary topping.  Delicious served warm with some cream drizzled over top.

SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - Another small batch recipe which uses stale brioche.  This has a lovely rich custard,  with just the right amount of wobble, as well as lovely almond flavors and the crunch of flaked almonds on top. That blackberry sauce is to die for. You could also double this recipe to feed more if you wish.

Yield: 2 - 3

Author: Marie Rayner

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Bread & Butter Pudding

Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min

This traditional British recipe is the epitome of a British comfort dessert. Soft and wobbly on the bottom, with a light brown gilded, crisp and buttery top.

Ingredients

• 4 slices of bread from a small loaf (I used sour dough)
• softened butter to spread
• 2 TBS finely chopped candied peel or ginger
• 2 TBS dried currants
• 2 TBS granulated sugar
• the finely grated zest of 1/2 lemon
• 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
• 2/3 cup (135ml) whole milk
• 1/4 cup (30ml) heavy cream
• nutmeg to grate over top

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep baking or pie dish, about 5 by 7 inches in size, really well.
2. Butter each slice of bread really well and then cut in half crosswise. If the bread slices are really large you can cut them in half yet again into quarters, leaving the crusts on.
3. Arrange half of the bread over the base of the dish. Sprinkle the candied peel and half of the currants over top. Cover with the remainder of the bread and then the remaining currants.
4. Whisk the eggs, milk and cream together in a jug along with the sugar, thoroughly combining them well. (Sometimes it is helpful to whisk the eggs first and then whisk everything else into them.)
5. Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won't stay down and will bounce back up, don't worry, hat's normal. You just want some of the custard to soak into the top layer as well.)
6. Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.
7. Leave to cool for 5 minutes before serving.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.