(tongs snapping)
- We're gonna shove an actual cake tin in there.
We're gonna make a chocolate cake in an air fryer.
(chiming music)
Hey, everyone, it's Barry here.
Hope you're well.
Today, we are back with Alan, the air fryer.
So remember, it's my 40-quid air fryer that I got,
and I've always been quite sceptical about them,
and I did a recent video,
I did three courses in an air fryer.
(crust crunching) Ooh, that is phenomenal!
I did onion rings, fajitas, and English scones recently,
and that actually did convince me
that it's not potentially a fad,
and I'm still trying to get over that.
It is winning me over,
and in fact, a lot of the comments
and you guys did actually endorse that,
and said, "Look, you know, it's generally really useful.
I hardly use my oven now."
It's interesting, I've been approached by a few brands now
to go, "This one is okay, but try our one,"
so I might upgrade my air fryer.
Sorry, Alan, sorry, mate, sorry.
But we're gonna do another three courses today.
Hopefully, we are gonna do eggy bread.
A lot of you will call that French toast, okay
but English people, it's bread dunked in egg.
I wanna do that 'cause I like that wet batter.
I wanna see if it can take it.
We're then gonna do the main
that I wanted to do instead of fajitas last time,
the naked fish and chips,
so that's without a crummy texture around it.
I think we proved that can work
with the onion rings,
so with that one, I wanna show
how you can potentially make an entire meal in one go,
and the dessert, which we're gonna start with,
we're gonna bake a cake in there.
But this has somehow, like, completely thrown me.
I know you can get liners and stuff like that
for the air fryers.
(equipment clattering)
We're gonna shove an actual cake tin in there.
Just about fits in there.
So let's start, we're gonna make a chocolate cake
in an air fryer.
All right, so a big old bowl, and eggs, oil, and milk. Wow!
This is just a standard cake mix.
(whisk whirring )
All right nice and smooth.
Thank you, Head whisk.
Now, this is just a personal choice.
Whenever I have a loose-bottomed tin,
especially if it's I'm not sure
about the consistency of the batter,
(rhythmic music)
I don't want it to all escape,
so I'm just lining it.
Completely up to you,
but I do not want batter going into my air fryer (laughs),
especially if this is the first recipe.
'cause the last one, you know,
maybe I'd mull it over.
(air fryer pings) Do make sure you grease it,
all right?
Ping.
And this is supposed to do enough for two sponges,
so this is one of my smaller baking tins,
'cause remember, my air fryer does not have a huge capacity.
And as we discovered, some of you lovely people have,
you've got a lovely pre-heat function
like you pre-heat an oven,
on your air fryer.
I don't, so I'm literally pre-heating it
to the same temperature it would be in the oven, 170,
pretty much what it says on our lovely box here.
We're gonna basically follow those instructions the same,
and the baking time should be identical.
So I can possibly see the energy saving
of pre-heating something as small as that
versus a whole oven carcass.
But I just care about the food.
Oh, yeah, that's warm, that'll do.
Gonna tea towel it.
There we go. All right.
(air fryers hums)
Now, this is where I really wish
this one had, like, a clear window viewing panel
so that I could see it baking and rising,
because if I open it up,
I might lose a bit of that rise,
but I'm scared, I don't wanna hit the heating element
or anything like that.
I want this to kind of taste good and work,
that's the whole point of this,
to convince me, and maybe to convince you
to do, like we've said before,
stuff other than chips.
And bizarrely, we are doing chips in a bit (chuckles).
Got my oven there just going,
"Look, what you doing? What...
I do your cakes.
This is me. It's what we do.
You all right?
What's wrong with that high-pitched voice?"
Chips.
Still gonna get the classic cocktail stick
or bamboo skewer snapped in half, shh,
to make sure it's cooked through,
obviously most importantly,
but I was once told by my mum
there's no such thing as a burnt cake.
(laughs) I think, actually, a better phrase would be
you can cover anything with icing,
and that is quite a cool thing with cake making.
(air fryer pings)
Ooh! You look for me.
(sniffs) Ooh, it smells burnt.
Ooh, ooh, is that burnt?
I think if I left it much longer, it would've been burnt.
Ooh, right.
(equipment clatters)
Oy,
sometimes you gotta think outside the box,
or the air fryer bucket.
It's charred, but it's definitely cooked through.
Maybe I could have done it for a minute or two less,
but as I say, I couldn't actually see
what was happening there,
and we're drenching it in frosting anyway,
so we'll see that at the end.
So here we go, we're gonna do chips in the air fryer.
You might not have heard of it,
we're getting quite crazy here.
Going in on their own at the highest temperature,
again, for, ooh, my gosh, around 20 minutes,
mixing it up every five minutes
to give it a nice random stir,
which is where my,
I think it was Tefal Actifry thing that I had,
that air fryer, like I said, rotated it
so I wouldn't have to,
which did help.
But we're not just doing chips.
Let me show you, and we'll get this stuff ready to one side.
(peas clinking)
These are some frozen peas,
and actually, you might be able to just see it there,
it actually says, for the best results,
I've said this before,
you cook them in the microwave,
that is the recommended best method,
so an air fryer's kind of a twist on that?
Flavour them with some mint.
(rhythmic music)
I will say one thing, though,
ooh,
that is busting out some serious heat.
I'll love it, after all this,
if it uses (chuckles),
like, triple the amount of electricity
than an oven.
We could just stick this ramekin in
with our fish and chips, in a minute,
as a separate compartment
to cook it together.
However, I think because we've proven the concept
with the cake,
which is resting over there very nicely,
I might put these together into a parcel with some butter
so it sauces, and melts, and mingles it all together.
A flavour town.
You might notice the air fryer has stopped,
so those chips have had about 12 minutes on their own,
and if we wanna cook it all at the same time,
that's why I've put it on hold.
Of course, I could just cook the chips,
take them out, do this bit, bung it back in,
but I kind of want it to be all one motion,
so it's staying in there warm,
but it's not cooking anymore.
So this is a piece of cod and some lemon pepper seasoning.
Now, I've decided
I am actually gonna put it all in together.
I'm gonna do a little bit of butter here,
some lemon juice, just a little bit.
No, actually, do you know what?
I'm gonna keep it separate. Fine, that's fine.
I will so keep um-ing and ah-ing about it.
We'll leave it separate,
so we're gonna have our own little specific lemon parcel,
so butter and lemon there,
but this will not need anywhere near the same amount of time
as the fish.
See, the fish is gonna need about 8 to 10 minutes,
which is almost the finishing time of the chips.
Then we shove the peas in for, like, two minutes.
That's the plan, anyway (chuckles).
So it's kind of like wrapping a Christmas present,
which, unfortunately, I am not amazing at.
(paper crackling)
We wanna kinda just put it into its own little parcel,
like that, okay, where it's sat on the seam
so it can't pop up too much.
Shimmy them to one end to create,
and I could probably get a couple of parcels in here,
a little gap,
so I'm gonna take the heat down to 180,
'cause I think the chips have done their,
they've already got some good colour on there already,
so we just don't wanna, like, go crazy hot for our fish.
Oh, my gosh, I started to smell burning,
and you can see that the flap went up
and touched the heating element.
The good news is I really, really did wrap that fish well,
(Barry laughs)
so it's absolutely fine,
and I've just made a little gap
for our little ramekin to go.
So remember, you could have put them in the parcel there,
but I quite like that it's segmented.
You could do loads of stuff.
So before putting it in there,
I stirred the butter, peas, and mint together,
'cause I wanted the butter to grip the mint
'cause it's so fine, I thought, "Oh, my gosh,
it could blow up into the heating element as well."
The mint should just wilt,
but if you're worried about it,
you could cover the ramekin in foil.
Look at this guy.
You all right?
Ping. Here we go.
Look at that golden colour on those chips.
It smells like the fish is cooked.
We won't know just yet,
but it's been in there
a good sort of just probably 10 minutes now, actually.
The peas, the butter has all melted,
which has wilted the mint onto it,
and of course, sauced it, and helped cook through.
Oh, my gosh, I think it's worked.
Ah, you're getting a buttery sauce.
Ah, look at that!
Ah (inhales deeply), that smell is amazing.
It's so tempting just to pick up the ramekin,
it looks really innocent,
but ooh, yeah, that's warm.
Just dump them straight down.
Oh, gosh, that is naked fish and chips
made in the air fryer.
Crumb it if you want, but that is gonna be awesome.
Bloody Mary.
This has cooled down whilst that's all been going on,
so we should be able to take this off nice and easy.
It's quite a quirky shape because of my lining,
but it wasn't about that, remember?
But it's just really the theory of it being a cake,
and it felt light and spongy then.
I'll decorate this, and we'll just taste it.
Last one, we've got two eggs and a bit of cinnamon,
milk, and some vanilla.
(whisk whirring)
I've given Alan a clean, which sounds wrong.
Just pre-heating it on a lower temperature, just for now,
because now we're gonna do,
which could be argued as another dessert,
but some of you guys have it for breakfast, right,
French toast, which in England we call eggy bread.
I think we're very basic in England,
we call it what it is.
It is literally bread dunked in egg,
little bit like meatloaf, really,
toad-in-the-hole, which, yes,
there's another one called Spotted Richard.
But we'll leave it at that.
Now, this, for me, is why I've chosen this,
because this is the wettest mix
I have put in the air fryer to date.
So far, it's always been, like I said,
with the coating, with the onion rings, not like a batter,
so this is kinda like my first introduction to this,
and maybe we'll do something even crazier.
And on another note,
basically because I will be eating it,
I have (chuckles) probably defeated the whole point
of this video
by pre-heating my oven
to keep the fish and chip dish just slightly,
it's only at, like, 45 degrees,
just slightly warm.
Basket pre-heated.
We spray oil, dunk our bread in.
Oh, my gosh, look at that cinnamon coating it,
the speckles.
Right, in it goes.
10 minutes in there.
Let me wash me hand and clean the handle.
10 minutes; 5 minutes, flip it over.
But that is wet.
Ooh, oh, my gosh,
all that moisture has kind of been absorbed in.
Folks, I think this is starting to win me over.
All right, here we go.
Ooh, it's not perfectly symmetrical, is it?
There's a little bit of a patch that side,
but I don't want to incinerate it.
I think it's worked.
Excuse the noise,
but let's just scatter down some fruit,
some maple syrup,
and dust it with some icing sugar.
Really cool thing for you guys
is this is probably gonna be something
that looks like my thumbnail,
and you'll know that my air fryer is actually on,
making more French toast as I took it.
My hungry wife is home.
We'll get her to try it too.
(serene music)
- Breakfast, lunch, afternoon tea.
- Yes. - There you go.
- And it's supposed to be eggy bread, all right?
- Ooh, I love eggy bread.
- Mm. - That is good!
- That's good; the centre is slightly fluffy still,
but you've got that crispy outside on both sides.
- Oh, I love that.
- Yeah? - Oh, I'm gonna have to
use the air fryer to make that.
- Chip, air fryer chip?
- Yeah?
- Chips all right?
- Oh, they're nice, I love a minty pea.
This is, so far,
this is going well.
- Are you feeling all right?
- Yeah, I'm impressed.
- Honestly, that builder and his family were like,
I gave them the chocolate fan,
and they're like, "This is one of the best things
we've ever tasted."
Okay, so this is a cod.
- Oh, wow!
- That is pretty darn good.
- That's amazing.
- That's almost- - Oh, I love that.
- You could have that at a restaurant.
- Yeah.
I'm gonna have to make that, too.
- That seasoning has got quite a bit of kick to it.
It's quite peppery. - I love that.
- Yeah? - Yeah,
but the lemon balances it out.
Yum, fishy chocolate cake.
- Okay.
- Mm.
- It's good, isn't it?
You actually get quite a lot of flavour in it as well.
Do you know what I mean, you're getting the crust,
- Oh that's nice. - But that sponge,
- That's nice and like, moist.
- Mm. - Nice and airy.
Yeah, and spongy.
(Barry chuckles) - It's not dry.
Oh, well done! - Huh?
- I like it all today.
- Whew! (chuckles) Can keep this on for a little longer.
I think the fish has blown your mind.
- Yeah, can I just eat this (indistinct)?
- Yeah, pack away, mate.
'cause obviously, I was gonna do that
on the first video I did,
but Mrs. B wanted me to do fajitas,
which also turned out amazingly,
and on the last gadget video,
I did it in the microwave as well (chuckles),
so Mrs. B's got quite the feast.
I think it is growing on me.
I mean, we can't make this varied amount of dishes
over this video and the next,
but I really wanna take it up a notch.
I might do another couple of these,
but maybe, like I say, try at least one or two of them,
find some even more complex ones
that have taken me up a level.
Now, we could really experiment with it, to be honest.
And also, I might get hold of a slightly,
sorry, Alan,
slightly more better machine
and compare them, I dunno.
But it does the job.
40 quid, happy wife, happy life, all fed,
all works, all healthy, all good.
Let me know what you think.
Any suggestions, of course, do let me know down below.
Don't forget to subscribe
for regular "Fun Food" viewers if you wish,
and I'll see you again next time.
Ciao!
♪ This cooking ♪
♪ Is nice ♪
♪ This cooking ♪
♪ Is nice ♪
♪ This cooking ♪
♪ Is nice ♪
♪ Nice, nice, nice ♪
- Folks, I just wanted to show you one other option
with the fish.
You see, I've cooked that like we did before, in the parcel,
but then took it out, took the fluid away,
and put it on a new piece of baking parchment,
so this is dry, okay?
That is if you don't want all, like, fish juices
in the bottom of your bucket thing.
All right, so I'm gonna show you there.
It's a bit more charred, like a barbecue-y vibe, all right,
or just really nice grilled fish.
Ooh!
And then from that parcel,
you can just drizzle some of those juices that we reserved
and cooked it in for the first 10 minutes.
And look at that.
Mm, if I had a fish and chip shop,
I would literally call it the naked fish and chip shop,
and serve it like that.
I love, like, grilled and charred fish.
That's how I would do it,
but the other way, for simplicity,
(smacks lips) just as good.