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Make Jules Sherred’s electric pressure cooker butter chicken, air fryer salmon and pear salad, and bread machine and air fryer paczki

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Our cookbook of the week is Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook by Jules Sherred. Read an interview with the author.

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Article content

Jump to the recipes: electric pressure cooker butter chicken, air fryer salmon and pear salad, and bread machine and air fryer paczki.

Article content

In developing the recipes for his cookbook debut, Crip Up the Kitchen, Jules Sherred wanted to represent as many cultural backgrounds as possible. “Or, at least, cooking techniques that are common across different food cultures. So, that (readers) could at least look at one recipe and transpose the cooking technique in that recipe to the rest of their culturally appropriate dishes,” says Sherred, a commercial food photographer, writer, and advocate for disability and trans rights based in Duncan, B.C.

The first recipe we’re featuring from the book, butter chicken, relies on an electric pressure cooker, such as the Instant Pot. “Once I got mine, one of my first selling points was, ‘Do you want butter chicken in five to 10 minutes?’” says Sherred, laughing. “(People) were like, ‘What‽’ I was like, ‘Yes! You can do that with the Instant Pot.’”

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Article content

Book cover of Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook showing a spoon
Vancouver Island-based author and photographer Jules Sherred wrote his cookbook debut as a resource for disabled and neurodivergent cooks. Photo by TouchWood Editions

The second recipe, salmon and pear salad, uses an air fryer — another of Sherred’s key tools for a “disability-friendly” kitchen. He builds on coastal flavours in the dish, playing with contrasts found in many of the world’s cuisines: sweet and savoury; warm and cold.

“It was just one of those things of incorporating the best of both worlds. Some of the more savoury elements of salads that you will find outside of Western European cultures, with Western European cultures and the flavours of the West Coast,” says Sherred.

Finally, we’re sharing a recipe of special cultural significance to Sherred: bread machine and air fryer paczki. “There’s nothing like a good Polish jelly doughnut. And they’re a little bit lighter than what you would (get at) a Tim Hortons, as an example,” he says. “They’re fluffier. Their flavour is just a little bit different.”

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Article content

Paczki share similarities with sufganiyot, the jelly doughnuts enjoyed in Israel and elsewhere during Hanukkah, Sherred adds. “If your jelly doughnut has icing sugar on it, chances are there is an unnamed Polish Jew behind its history.”

He included the recipe in the book for heritage reasons. His great-grandparents were forced to hide their Jewish identities as they fled Galicia (now Ukraine and Poland) for North America between world wars. At each port of entry, their nationalities shifted: from Galician to Ukrainian and finally, Polish. “Food is such an integral part of Jewish culture. It is woven into the fabric of our souls,” writes Sherred.

Besides their cultural significance, paczki are also immensely satisfying. “And it’s easy to do and safe to do for those of us with mobility issues where deep frying on a stove is dangerous. Here’s a technique you can use to learn how you can make deep-fried foods, and especially ones that are yeasted foods in an air fryer.”

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ELECTRIC PRESSURE COOKER BUTTER CHICKEN

Butter chicken is pictured in a bowl with rice and roti
Jules Sherred’s electric pressure cooker butter chicken. Photo by Jules Sherred

Prep: 10 minutes
Marinate: 30 minutes (or up to 2 hours)
Cook: 10 minutes
Natural release: 10 minutes
Total: 1 hour

Cuisine: Indian
Heat index: Mild
Storage: Freeze, or jar at 11 lb (76 kPa) of pressure for 75 minutes
Servings: 6 x 1 1/2 cups (375 mL) with 1/2 cup (125 mL) rice
Calories per serving: 743 kcal

Gather Equipment:
6-quart (5.68 L) electric pressure cooker
3-quart (2.84 L) electric pressure cooker or rice cooker
Measuring cups and spoons
Cutting board
Knife
Can opener
Mixing bowl
Plastic wrap
Food processor or food chopper attachment for your immersion blender
Wooden spoon

Prepare and Mise en Place Ingredients:
2 tbsp (30 mL) Ginger-Garlic Masala (recipe follows)
2 tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) garam masala
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
2 tsp (10 mL) salt
1 1/2 tsp (7.5 mL) ground cayenne pepper
1 1/2 tsp (7.5 mL) ground turmeric
900 g (2 lb) boneless skinless chicken thighs, cubed
398 mL (14 oz) can no-salt-added diced tomatoes, with liquid
1 medium yellow onion, chopped
1/2 cup (125 mL) water
1/2 cup (125 mL) unsalted butter, cubed
400 mL (14 oz) can full-fat coconut milk, stirred
156 mL (5.5 oz) can tomato paste
1/4 cup (60 mL) chopped cilantro (optional)
1 tsp (5 mL) garam masala
1 tbsp (15 mL) cornstarch
1/4 cup (60 mL) water

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Rice:
1 1/2 cups (375 mL) basmati rice, rinsed
1 1/2 cups (375 mL) water
1 tsp (5 mL) salt

Substitutions: To make this vegetarian, substitute 3 cups (750 mL) cubed paneer for the chicken. Marinate it as you would the chicken. Change the time under pressure to 4 minutes.

You can replace the chicken thighs with the same amount of boneless skinless chicken breasts cut into cubes or use 680 g (1 1/2 lb) precooked chicken or turkey without the skin. If using precooked poultry, you can reduce the time under pressure to 3 minutes, but note that even with the reduced cook time, using precooked poultry makes for dry poultry when jarred under pressure.

Step 1

In a bowl, mix the ginger-garlic masala, the olive oil, the first amount of garam masala, and the ground coriander and ground cumin, salt, cayenne pepper and turmeric.

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Step 2

Add the chicken cubes and mix until thoroughly coated. Cover it with plastic wrap and let it marinate in the fridge for at least 30 minutes but preferably 2 hours. Tip: On prep days, prepare big batches of chicken tikka (marinated chicken) and freeze it in recipe-sized portions. You don’t need to defrost it on days you want a chicken curry. Simply add 5 minutes of time under pressure if cooking from frozen.

Step 3

When the marinade is done, add the tomatoes, onions, and first quantity of water to a blender. Purée.

Step 4

In a 6-quart (5.68 L) electric pressure cooker, add the purée and then marinated chicken. With a wooden spoon, spread out the chicken so that it makes an even layer.

Step 5

Place and seal the lid. Cook at High Pressure for 5 minutes.

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Step 6

Natural-release pressure for 10 minutes, then quick-release any remaining pressure.

Step 7

Once the pressure has released, remove the lid and turn on to Sauté. Add the butter, coconut milk, tomato paste, cilantro (if using) and the second amount of garam masala. Let it boil for 5 minutes to thoroughly denature the butter. Stir it often so that it doesn’t burn.

Step 8

Mix the cornstarch with the second quantity of water. Add the mixture to the electric pressure cooker and stir for a couple of minutes until it thickens.

For the rice:

Step 1

In a 3-quart (2.84 L) electric pressure cooker, add the rice, water and salt.

Step 2

Place and seal the lid. Set to High Pressure for 5 minutes.

Step 3

Natural-release pressure for 10 minutes, then quick-release any remaining pressure.

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Article content

GINGER-GARLIC MASALA

Prep: 10 minutes
Total: 10 minutes

Cuisine: Indian
Storage: Freeze, or refrigerate for up to 3 days
Servings: 28 x 1 tbsp (15 mL)
Calories per serving: 14 kcal

Gather Equipment:
Cutting board
Knife
Garlic peeler
Blender, food processor, or chopper attachment of your immersion blender
Measuring cups
Spatula
1/2-cup (125 mL) freezer containers

Prepare and Mise en Place Ingredients:
1 cup (250 mL) sliced ginger, unpeeled
1 cup (250 mL) garlic cloves, peeled
3 serrano peppers, seeded and chopped
1/2 cup (125 mL) water

Tip: When preparing meals, remove a container of ginger-garlic masala from the freezer and stick it in your fridge the night before. Stores in the fridge for 3 days.

Variation: You may make this without the serrano peppers if you think it will be too much heat for your palate.

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Step 1

Place all ingredients in a blender and blend until it is a purée or paste. You may need to stir occasionally to bring the unblended ingredients from the top to the bottom. Remember to always turn off the blender before removing the lid to stir.

Step 2

Put the finished ginger-garlic masala in 1/2-cup (125 mL) freezer containers. Label and freeze.

AIR FRYER SALMON AND PEAR SALAD

Air fryer salmon and pear salad
Jules Sherred’s air fryer salmon and pear salad. Photo by Jules Sherred

Prep: 10 minutes
Oven-style air fryer: 5-7 minutes
Total: 15-17 minutes

Cuisine: North American
Heat index: None
Storage: Refrigerate for up to 3 days
Servings: 4
Calories per serving: 580 kcal

Gather Equipment:
Oven-style air fryer
Measuring cups and spoons
Cutting board
Knife
2 large mixing bowls
Tongs

Prepare and Mise en Place Ingredients:
Four 113 g (4 oz) skinless pink salmon fillets, about 2.5 cm (1 inch) thick
Salt and pepper to taste
2 cups (500 mL) red grapes
1 1/2 tbsp (22.5 mL) extra-virgin olive oil, divided into 1/2 tbsp (7.5 mL) and 1 tbsp (15 mL)
2 ciabatta buns, cut in 2.5 cm (1-inch) cubes
2 green onions, thinly sliced
1/4 cup (60 mL) full-fat Greek yogourt
2 tbsp (30 mL) white wine vinegar
2 tsp (10 mL) sugar
Two 142 g (5 oz) packages baby arugula and spinach mix
2 pears, cored and thinly sliced, divided in 4
1/2 cup (125 mL) crumbled goat cheese, divided in 4
1/2 cup (125 mL) chopped walnuts, divided in 4

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Step 1

Prepare the salmon by seasoning it with salt and pepper to taste. Place the fillets on one of the oven-style air fryer’s cooking racks.

Step 2

Toss the grapes with 1/2 tablespoon (7.5 mL) of the olive oil. Place them on the same cooking rack as the salmon.

Step 3

Toss the ciabatta cubes with the remaining 1 tablespoon (15 mL) of olive oil and salt and pepper to taste. Place them on the other cooking rack. Note: If you can’t fit all the salmon and grapes on the first rack, you can also place grapes on this rack. Just note that you will be removing the croutons partway through the cooking process, so place the items accordingly.

Step 4

Using the Bake function, set the oven-style air fryer to 400F (200C) for 4 minutes. Let the oven preheat.

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Step 5

When the Add Food indicator goes off, place the salmon and grapes on the bottom rung and the ciabatta cubes on the top.

Step 6

Air fry for 3-4 minutes until the croutons are golden brown.

Step 7

Remove the now finished croutons.

Step 8

Using the Bake function, reset the air fryer to 400F (200C) for 3 minutes. Without waiting for it to preheat, air fry the salmon and grapes for an additional 2-3 minutes, until the salmon is done. There are two ways you can determine if the salmon is done. Stick a meat probe into the middle of the salmon from the side; the temperature should read 145F (63C). Alternatively, cut the salmon in half; the salmon is done if the colour is the same throughout.

Step 9

In a large mixing bowl, combine the green onions, yogourt, vinegar and sugar. Add to the salad mix and toss.

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Step 10

Divide the tossed salad greens among four plates.

Step 11

Top with the grapes, croutons, salmon and pear slices.

Step 12

Sprinkle with the goat cheese and walnuts. Enjoy!

BREAD MACHINE AND AIR FRYER PACZKI

Paczki, filled Polish doughnuts, on a plate
Jules Sherred’s bread machine and air fryer paczki. Photo by Jules Sherred

Prep: 10 minutes + rising time
Oven-style air fryer: 6-10 minutes
Combo-style air fryer: 20-24 minutes
Total: 16-34 minutes + rising time

Cuisine: Polish
Storage: Eat within 3 days or freeze
Servings: 12 doughnuts
Calories per serving: 207 kcal

Gather Equipment:
1 1/2 or 2 lb (680 or 900 g) bread machine
Measuring cups and spoons
Dough cutter
Oven-style air fryer or 8-quart (7.57 L) electric pressure cooker-air fryer combo
Trivet and the bottom of a springform pan if using a combo-style air fryer
Cooling rack
Pastry brush
Medium freezer bag
Icing piper with long nozzle with wide opening

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Prepare and Mise en Place Ingredients:
2/3 cup (160 mL) milk
1/4 cup (60 mL) sugar
3 tbsp (45 mL) vegetable oil
2 egg yolks
1/2 tsp (2.5 mL) vanilla extract
1 3/4 cups (415 mL) all-purpose flour (plus four for rolling)
1/4 tsp (1.25 mL) salt
2 tsp (10 mL) instant yeast
1 tbsp (15 mL) melted unsalted butter
1/3 cup (80 mL) icing sugar, in the freezer bag
1 cup (250 mL) strawberry jam (or your jam, custard or filling of choice)

Tip: If you don’t have icing bags, you can cut a slit into the side of each doughnut and fill it using a small spoon. Note that if you let the doughnuts sit for any amount of time or freeze them, the icing sugar will form a glaze and they will no longer be powdered doughnuts.

Step 1

Add the milk, sugar, oil, egg yolks and vanilla extract to the bread machine.

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Step 2

Add the flour and salt on top of the wet ingredients.

Step 3

Make a dent in the flour and add the yeast in the dent.

Step 4

Program the bread machine for the Dough cycle. Press Start.

Step 5

Let it do its thing, including leaving it for the entire rise time.

Step 6

Once the dough is ready, on a floured surface, gently roll the dough into a log about 7.5 cm (3 inches) in diameter. Be careful not to overly deflate the dough.

Step 7

Cut the log into 12 pieces of equal size.

If using an oven-style air fryer:

Step 1

Using the Bake setting, set to 375F (190C) for 5 minutes. Let the oven preheat.

Step 2

Place 6 doughnuts per tray.

Step 3

When the Add Food indicator goes off, place one tray with doughnuts on the bottom rung of the oven.

Step 4

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Cook for 35 minutes, until golden brown.

Step 5

Remove the cooked doughnuts and place them on a cooling rack.

Step 6

Repeat steps 1-5.

If using an electric pressure cooker-air fryer combo:

Step 1

Put the bottom of a springform pan on a trivet in the bottom of the inner pot. Place 6 doughnuts on the pan.

Step 2

Place the air frying lid.

Step 3

Using the Bake setting, air fry at 375F (190C) for 10-12 minutes, until golden brown.

Step 4

Remove the cooked doughnuts and place them on a cooling rack.

Step 5

Repeat steps 1-4.

To powder and finish the doughnuts:

Step 1

Brush the doughnuts with the melted butter.

Step 2

In the freezer bag containing the icing sugar, roll each buttered doughnut to cover it with sugar. Place each powdered doughnut on the cooling rack.

Step 3

Prepare the icing bag by affixing the nozzle. Place the jam (or filling of choice) in the icing bag.

Step 4

Push the nozzle into the side of a doughnut. Squeeze the jam into the doughnut. The jam will start seeping out of the doughnut when it’s filled. Repeat until all the doughnuts are filled.

Recipes and photos by Jules Sherred from Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook, copyright ©2023 by Jules Sherred. Reprinted with permission of TouchWood Editions.

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Make Jules Sherred’s electric pressure cooker butter chicken, air fryer salmon and pear salad, and bread machine and air fryer paczki

Get the latest from Laura Brehaut straight to your inbox

Article content

Our cookbook of the week is Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook by Jules Sherred. Read an interview with the author.

Advertisement 2

Article content

Jump to the recipes: electric pressure cooker butter chicken, air fryer salmon and pear salad, and bread machine and air fryer paczki.

Article content

In developing the recipes for his cookbook debut, Crip Up the Kitchen, Jules Sherred wanted to represent as many cultural backgrounds as possible. “Or, at least, cooking techniques that are common across different food cultures. So, that (readers) could at least look at one recipe and transpose the cooking technique in that recipe to the rest of their culturally appropriate dishes,” says Sherred, a commercial food photographer, writer, and advocate for disability and trans rights based in Duncan, B.C.

The first recipe we’re featuring from the book, butter chicken, relies on an electric pressure cooker, such as the Instant Pot. “Once I got mine, one of my first selling points was, ‘Do you want butter chicken in five to 10 minutes?’” says Sherred, laughing. “(People) were like, ‘What‽’ I was like, ‘Yes! You can do that with the Instant Pot.’”

Advertisement 3

Article content

Book cover of Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook showing a spoon
Vancouver Island-based author and photographer Jules Sherred wrote his cookbook debut as a resource for disabled and neurodivergent cooks. Photo by TouchWood Editions

The second recipe, salmon and pear salad, uses an air fryer — another of Sherred’s key tools for a “disability-friendly” kitchen. He builds on coastal flavours in the dish, playing with contrasts found in many of the world’s cuisines: sweet and savoury; warm and cold.

“It was just one of those things of incorporating the best of both worlds. Some of the more savoury elements of salads that you will find outside of Western European cultures, with Western European cultures and the flavours of the West Coast,” says Sherred.

Finally, we’re sharing a recipe of special cultural significance to Sherred: bread machine and air fryer paczki. “There’s nothing like a good Polish jelly doughnut. And they’re a little bit lighter than what you would (get at) a Tim Hortons, as an example,” he says. “They’re fluffier. Their flavour is just a little bit different.”

Advertisement 4

Article content

Paczki share similarities with sufganiyot, the jelly doughnuts enjoyed in Israel and elsewhere during Hanukkah, Sherred adds. “If your jelly doughnut has icing sugar on it, chances are there is an unnamed Polish Jew behind its history.”

He included the recipe in the book for heritage reasons. His great-grandparents were forced to hide their Jewish identities as they fled Galicia (now Ukraine and Poland) for North America between world wars. At each port of entry, their nationalities shifted: from Galician to Ukrainian and finally, Polish. “Food is such an integral part of Jewish culture. It is woven into the fabric of our souls,” writes Sherred.

Besides their cultural significance, paczki are also immensely satisfying. “And it’s easy to do and safe to do for those of us with mobility issues where deep frying on a stove is dangerous. Here’s a technique you can use to learn how you can make deep-fried foods, and especially ones that are yeasted foods in an air fryer.”

Advertisement 5

Article content

ELECTRIC PRESSURE COOKER BUTTER CHICKEN

Butter chicken is pictured in a bowl with rice and roti
Jules Sherred’s electric pressure cooker butter chicken. Photo by Jules Sherred

Prep: 10 minutes
Marinate: 30 minutes (or up to 2 hours)
Cook: 10 minutes
Natural release: 10 minutes
Total: 1 hour

Cuisine: Indian
Heat index: Mild
Storage: Freeze, or jar at 11 lb (76 kPa) of pressure for 75 minutes
Servings: 6 x 1 1/2 cups (375 mL) with 1/2 cup (125 mL) rice
Calories per serving: 743 kcal

Gather Equipment:
6-quart (5.68 L) electric pressure cooker
3-quart (2.84 L) electric pressure cooker or rice cooker
Measuring cups and spoons
Cutting board
Knife
Can opener
Mixing bowl
Plastic wrap
Food processor or food chopper attachment for your immersion blender
Wooden spoon

Prepare and Mise en Place Ingredients:
2 tbsp (30 mL) Ginger-Garlic Masala (recipe follows)
2 tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) garam masala
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
2 tsp (10 mL) salt
1 1/2 tsp (7.5 mL) ground cayenne pepper
1 1/2 tsp (7.5 mL) ground turmeric
900 g (2 lb) boneless skinless chicken thighs, cubed
398 mL (14 oz) can no-salt-added diced tomatoes, with liquid
1 medium yellow onion, chopped
1/2 cup (125 mL) water
1/2 cup (125 mL) unsalted butter, cubed
400 mL (14 oz) can full-fat coconut milk, stirred
156 mL (5.5 oz) can tomato paste
1/4 cup (60 mL) chopped cilantro (optional)
1 tsp (5 mL) garam masala
1 tbsp (15 mL) cornstarch
1/4 cup (60 mL) water

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Rice:
1 1/2 cups (375 mL) basmati rice, rinsed
1 1/2 cups (375 mL) water
1 tsp (5 mL) salt

Substitutions: To make this vegetarian, substitute 3 cups (750 mL) cubed paneer for the chicken. Marinate it as you would the chicken. Change the time under pressure to 4 minutes.

You can replace the chicken thighs with the same amount of boneless skinless chicken breasts cut into cubes or use 680 g (1 1/2 lb) precooked chicken or turkey without the skin. If using precooked poultry, you can reduce the time under pressure to 3 minutes, but note that even with the reduced cook time, using precooked poultry makes for dry poultry when jarred under pressure.

Step 1

In a bowl, mix the ginger-garlic masala, the olive oil, the first amount of garam masala, and the ground coriander and ground cumin, salt, cayenne pepper and turmeric.

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Article content

Step 2

Add the chicken cubes and mix until thoroughly coated. Cover it with plastic wrap and let it marinate in the fridge for at least 30 minutes but preferably 2 hours. Tip: On prep days, prepare big batches of chicken tikka (marinated chicken) and freeze it in recipe-sized portions. You don’t need to defrost it on days you want a chicken curry. Simply add 5 minutes of time under pressure if cooking from frozen.

Step 3

When the marinade is done, add the tomatoes, onions, and first quantity of water to a blender. Purée.

Step 4

In a 6-quart (5.68 L) electric pressure cooker, add the purée and then marinated chicken. With a wooden spoon, spread out the chicken so that it makes an even layer.

Step 5

Place and seal the lid. Cook at High Pressure for 5 minutes.

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Step 6

Natural-release pressure for 10 minutes, then quick-release any remaining pressure.

Step 7

Once the pressure has released, remove the lid and turn on to Sauté. Add the butter, coconut milk, tomato paste, cilantro (if using) and the second amount of garam masala. Let it boil for 5 minutes to thoroughly denature the butter. Stir it often so that it doesn’t burn.

Step 8

Mix the cornstarch with the second quantity of water. Add the mixture to the electric pressure cooker and stir for a couple of minutes until it thickens.

For the rice:

Step 1

In a 3-quart (2.84 L) electric pressure cooker, add the rice, water and salt.

Step 2

Place and seal the lid. Set to High Pressure for 5 minutes.

Step 3

Natural-release pressure for 10 minutes, then quick-release any remaining pressure.

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GINGER-GARLIC MASALA

Prep: 10 minutes
Total: 10 minutes

Cuisine: Indian
Storage: Freeze, or refrigerate for up to 3 days
Servings: 28 x 1 tbsp (15 mL)
Calories per serving: 14 kcal

Gather Equipment:
Cutting board
Knife
Garlic peeler
Blender, food processor, or chopper attachment of your immersion blender
Measuring cups
Spatula
1/2-cup (125 mL) freezer containers

Prepare and Mise en Place Ingredients:
1 cup (250 mL) sliced ginger, unpeeled
1 cup (250 mL) garlic cloves, peeled
3 serrano peppers, seeded and chopped
1/2 cup (125 mL) water

Tip: When preparing meals, remove a container of ginger-garlic masala from the freezer and stick it in your fridge the night before. Stores in the fridge for 3 days.

Variation: You may make this without the serrano peppers if you think it will be too much heat for your palate.

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Step 1

Place all ingredients in a blender and blend until it is a purée or paste. You may need to stir occasionally to bring the unblended ingredients from the top to the bottom. Remember to always turn off the blender before removing the lid to stir.

Step 2

Put the finished ginger-garlic masala in 1/2-cup (125 mL) freezer containers. Label and freeze.

AIR FRYER SALMON AND PEAR SALAD

Air fryer salmon and pear salad
Jules Sherred’s air fryer salmon and pear salad. Photo by Jules Sherred

Prep: 10 minutes
Oven-style air fryer: 5-7 minutes
Total: 15-17 minutes

Cuisine: North American
Heat index: None
Storage: Refrigerate for up to 3 days
Servings: 4
Calories per serving: 580 kcal

Gather Equipment:
Oven-style air fryer
Measuring cups and spoons
Cutting board
Knife
2 large mixing bowls
Tongs

Prepare and Mise en Place Ingredients:
Four 113 g (4 oz) skinless pink salmon fillets, about 2.5 cm (1 inch) thick
Salt and pepper to taste
2 cups (500 mL) red grapes
1 1/2 tbsp (22.5 mL) extra-virgin olive oil, divided into 1/2 tbsp (7.5 mL) and 1 tbsp (15 mL)
2 ciabatta buns, cut in 2.5 cm (1-inch) cubes
2 green onions, thinly sliced
1/4 cup (60 mL) full-fat Greek yogourt
2 tbsp (30 mL) white wine vinegar
2 tsp (10 mL) sugar
Two 142 g (5 oz) packages baby arugula and spinach mix
2 pears, cored and thinly sliced, divided in 4
1/2 cup (125 mL) crumbled goat cheese, divided in 4
1/2 cup (125 mL) chopped walnuts, divided in 4

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Step 1

Prepare the salmon by seasoning it with salt and pepper to taste. Place the fillets on one of the oven-style air fryer’s cooking racks.

Step 2

Toss the grapes with 1/2 tablespoon (7.5 mL) of the olive oil. Place them on the same cooking rack as the salmon.

Step 3

Toss the ciabatta cubes with the remaining 1 tablespoon (15 mL) of olive oil and salt and pepper to taste. Place them on the other cooking rack. Note: If you can’t fit all the salmon and grapes on the first rack, you can also place grapes on this rack. Just note that you will be removing the croutons partway through the cooking process, so place the items accordingly.

Step 4

Using the Bake function, set the oven-style air fryer to 400F (200C) for 4 minutes. Let the oven preheat.

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Step 5

When the Add Food indicator goes off, place the salmon and grapes on the bottom rung and the ciabatta cubes on the top.

Step 6

Air fry for 3-4 minutes until the croutons are golden brown.

Step 7

Remove the now finished croutons.

Step 8

Using the Bake function, reset the air fryer to 400F (200C) for 3 minutes. Without waiting for it to preheat, air fry the salmon and grapes for an additional 2-3 minutes, until the salmon is done. There are two ways you can determine if the salmon is done. Stick a meat probe into the middle of the salmon from the side; the temperature should read 145F (63C). Alternatively, cut the salmon in half; the salmon is done if the colour is the same throughout.

Step 9

In a large mixing bowl, combine the green onions, yogourt, vinegar and sugar. Add to the salad mix and toss.

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Step 10

Divide the tossed salad greens among four plates.

Step 11

Top with the grapes, croutons, salmon and pear slices.

Step 12

Sprinkle with the goat cheese and walnuts. Enjoy!

BREAD MACHINE AND AIR FRYER PACZKI

Paczki, filled Polish doughnuts, on a plate
Jules Sherred’s bread machine and air fryer paczki. Photo by Jules Sherred

Prep: 10 minutes + rising time
Oven-style air fryer: 6-10 minutes
Combo-style air fryer: 20-24 minutes
Total: 16-34 minutes + rising time

Cuisine: Polish
Storage: Eat within 3 days or freeze
Servings: 12 doughnuts
Calories per serving: 207 kcal

Gather Equipment:
1 1/2 or 2 lb (680 or 900 g) bread machine
Measuring cups and spoons
Dough cutter
Oven-style air fryer or 8-quart (7.57 L) electric pressure cooker-air fryer combo
Trivet and the bottom of a springform pan if using a combo-style air fryer
Cooling rack
Pastry brush
Medium freezer bag
Icing piper with long nozzle with wide opening

Advertisement 14

Article content

Prepare and Mise en Place Ingredients:
2/3 cup (160 mL) milk
1/4 cup (60 mL) sugar
3 tbsp (45 mL) vegetable oil
2 egg yolks
1/2 tsp (2.5 mL) vanilla extract
1 3/4 cups (415 mL) all-purpose flour (plus four for rolling)
1/4 tsp (1.25 mL) salt
2 tsp (10 mL) instant yeast
1 tbsp (15 mL) melted unsalted butter
1/3 cup (80 mL) icing sugar, in the freezer bag
1 cup (250 mL) strawberry jam (or your jam, custard or filling of choice)

Tip: If you don’t have icing bags, you can cut a slit into the side of each doughnut and fill it using a small spoon. Note that if you let the doughnuts sit for any amount of time or freeze them, the icing sugar will form a glaze and they will no longer be powdered doughnuts.

Step 1

Add the milk, sugar, oil, egg yolks and vanilla extract to the bread machine.

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Step 2

Add the flour and salt on top of the wet ingredients.

Step 3

Make a dent in the flour and add the yeast in the dent.

Step 4

Program the bread machine for the Dough cycle. Press Start.

Step 5

Let it do its thing, including leaving it for the entire rise time.

Step 6

Once the dough is ready, on a floured surface, gently roll the dough into a log about 7.5 cm (3 inches) in diameter. Be careful not to overly deflate the dough.

Step 7

Cut the log into 12 pieces of equal size.

If using an oven-style air fryer:

Step 1

Using the Bake setting, set to 375F (190C) for 5 minutes. Let the oven preheat.

Step 2

Place 6 doughnuts per tray.

Step 3

When the Add Food indicator goes off, place one tray with doughnuts on the bottom rung of the oven.

Step 4

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Cook for 35 minutes, until golden brown.

Step 5

Remove the cooked doughnuts and place them on a cooling rack.

Step 6

Repeat steps 1-5.

If using an electric pressure cooker-air fryer combo:

Step 1

Put the bottom of a springform pan on a trivet in the bottom of the inner pot. Place 6 doughnuts on the pan.

Step 2

Place the air frying lid.

Step 3

Using the Bake setting, air fry at 375F (190C) for 10-12 minutes, until golden brown.

Step 4

Remove the cooked doughnuts and place them on a cooling rack.

Step 5

Repeat steps 1-4.

To powder and finish the doughnuts:

Step 1

Brush the doughnuts with the melted butter.

Step 2

In the freezer bag containing the icing sugar, roll each buttered doughnut to cover it with sugar. Place each powdered doughnut on the cooling rack.

Step 3

Prepare the icing bag by affixing the nozzle. Place the jam (or filling of choice) in the icing bag.

Step 4

Push the nozzle into the side of a doughnut. Squeeze the jam into the doughnut. The jam will start seeping out of the doughnut when it’s filled. Repeat until all the doughnuts are filled.

Recipes and photos by Jules Sherred from Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook, copyright ©2023 by Jules Sherred. Reprinted with permission of TouchWood Editions.

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