Goat Milk

Learn how to make a cheesy, aubergine parmigiana in the air fryer.

And get all the cheesy comforting flavour of a classic aubergine parmigiana in minutes by using an air fryer.

Serve with crusty bread and a salad for a complete dinner.

Preparation time less than 30 mins, Cooking time 30 mins to 1 hour, Serves 4

Ingredients:

• 25g Parmesan or vegetarian hard cheese, finely grated
• 2 aubergines, sliced into 2cm/¾in thick slices
• 150g ball mozzarella, drained
• 2 tbsp olive oil
• pinch dried oregano
• 150g passata
• 20g fresh breadcrumbs
• 10g fresh basil leaves (optional)
• sea salt: sea salt
• crusty bread and green salad, to serve

Directions:

• Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes.
• Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish.
• Preheat the air fryer to 200C.
• Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work).
• Meanwhile, stir the dried oregano into the passata.
• To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan.
• Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving.
• Serve with crusty bread to mop up the juices and a green salad.

Air-fried aubergine tastes delicious. However, when combined with other ingredients to make this aubergine parmigiana, it’s even more delicious!

*Recipe tips

Air fryers can have small baskets, so if you don’t have an ovenproof dish that works you can use any small cake tin, too – just line it with kitchen foil or baking paper. I used a 20cm lined springform cake tin. You can also use a similar volume dish in a different shape, such as rectangle or oval, that fits into your air fryer.

This recipe was developed using a 5.5 litre pint air fryer.

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A classic British combo in the form of a comforting pie, boasting chunky pieces of sausage covered with lashings of rich onion gravy.

Preparation time less than 30 mins, Cooking time 30 mins to 1 hour Serves 4–6

Ingredients:

For the mash

• 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks
• 50ml/2fl oz goats milk
• 40g/1½oz salted butter
• 25g/1oz cheddar, grated

For the filling

• ½ tbsp oil, for frying
• 8 pork sausages (we used Cumberland)
• 1 tbsp salted butter
• 1 large onion, sliced
• 1 garlic clove, crushed
• 1 tbsp dried mixed herbs
• 2 tbsp apple chutney
• 1 tsp wholegrain mustard
• 2 tbsp plain flour
• 1 tbsp cider vinegar
• 500ml/18fl oz hot beef stock
• sea salt and cracked black pepper

Directions: 

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife.
• Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly.
• Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate.
• In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes.
• Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock.
• Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper.
• Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy.
• Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens.

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What’s so special about fontina cheese? Let’s take a detailed look at what it is and its health benefits below:

What is Fontina Cheese?

Fontina cheese is a specialized aromatic, gluten-free cheese made in a specific region of the Italian Alps, in the Aosta Valley. It undergoes a unique production process and benefits from the bountiful meadows of that region. When the dairy goats are moved to those higher altitudes in the spring, the lush grasses of the valley provide a unique, earthy flavor to the milk. With a milk fat content of roughly 45%, this rich and creamy cheese has a nutty flavor and must be aged for at least 90 days to be considered true fontina cheese.

How is Fontina Cheese Made?

The production process of fontina cheese is what sets it apart in terms of both flavor and international prestige. Although there are numerous other varieties of this cheese, including types from Denmark, Sweden, Argentina, and others, the original Fontina cheese from the Aosta Valley is special. Let’s take a look at how it is made.

• Step 1: The specialized whole milk is heated in large copper cauldrons where cheese curd begins to develop.
• Step 2: It is then strained through cheesecloth, and placed in wheel molds.
• Step 3: These molds then spend three months in the caves and grottos of that valley, being turned, salted and carefully processed by skilled artisans, many from families who have been making Fontina cheese for generations.
• Step 4: After the cheese is fully matured, it can be sent out into the world!

Benefits of Fontina Cheese

There are many excellent benefits of fontina cheese, owing to its rich nutrient content, including protecting heart health and reducing intestinal issues, as well as boosting bone health and improving cellular communication.

• Heart health: Numerous studies have shown the benefits of both vitamin B and vitamin K for protecting cardiovascular health, the latter of which is good for protecting the integrity of our arteries. [3]
• Gut health: Fontina cheese has long been used as a traditional remedy for treating constipation, diarrhea, bloating, and cramps, and is generally known to boost gut health. Research done on a variety of cheese has found fontina to be a nutritious and potentially bioactive ingredient.
• Bone health: The high levels of calcium and phosphorous found in this specialty cheese is excellent for protecting bone health as we age. Numerous studies over the years have found a direct link between a reduction in osteoporosis and regular calcium intake, and a single half-ounce of this cheese provides nearly 20% of the calcium we require each day. [4]
• Cellular communication: Calcium and phosphorous also play a key role in ensuring rapid cellular communication and nerve function, as well as regulating the metabolism, maintaining normal energy levels, and preventing certain kidney disease, as shown in numerous studies.

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