They say you can get heavenly healthy with the new Breville Halo+ Health Fryer. The upgraded low-fat fryer gives you the ability to transform your old food favourites to match your healthy lifestyle – making it the perfect kitchen companion.
Take the nation’s favourite comfort food: chips. With this nifty gadget, just half a tablespoon of oil will cook a whole kilo of tasty chips – whilst the unique tilt function and non-stick rotating bowl makes sure each chip is evenly browned. It has an instant dual heat source so you can get cooking in seconds. This is a perfect accompaniment to Lose A Stone with Sloan. We here at SLOAN! don’t believe in living without when you can still enjoy the same creature comforts as before but with a fraction of the oil.
The Breville Halo Fryer, you can also bake, sauté and roast a wide variety of foods. 3 different cooking methods including grilling mean you can cook up a storm with ease. From Bean Chillis to Crème Brulees, it’s the gadget that’ll keep you coming back for more – and with its 1.25kg capacity – the whole family will want in too.
This new model will also save you bags of time too. 28% faster than its predecessor, the Halogen element provides instant heat-up; whilst the 75 minute digital timer, sound alert and automatic shut-off ensures every meal is cooked to perfection.
We tried the Thai Red Chicken Curry recipe…
What you’ll need
- 1 Onion, thinly sliced
- 1 Stalk lemongrass, finely sliced
- 1 Halo tbsp Vegetable oil
- 3-4 tsp Red Thai curry paste
- 4 Chicken breasts, cut into strips or small pieces
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 4 Kaffir lime leaves
- 400ml Coconut milk
- 20g Fresh coriander
To a little crunch and colour to your Thai curry, add Mange Tout, Sweetcorn and Red Peppers.
How to do it
- Fit the paddle to your Halo fryer. Add the sliced onion and chopped lemon grass to the bowl. Drizzle with a Halo spoon measure of oil.
- Set the Halo’s timer to 5 minutes and cook until the onion begins to soften.
- Add the chicken pieces and Thai paste and cook for a further 10 minutes.
- Add the fish sauce, sugar, kaffir lime leaves and coconut milk. Continue to cook for 15 minutes until the chicken is thoroughly cooked.
- Whilst the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Add a little more curry paste to suit your taste. Stir half the coriander into the curry and sprinkle the rest over the top.
Visit Breville at www.breville.co.uk for more information