An air-fryer is the latest kitchen must-have and this is the recipe book to go with it! This nifty, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle.
Satay Chicken Skewers
“Rich and peanutty in flavour, this satay marinade is a perfect match for succulent chicken breast pieces.”
3 chicken breasts, chopped into 3 x 3-cm/11/4 x 11/4-in. cubes
200 ml/3/4 cup canned coconut milk (including the thick part from the can)
1 plump garlic clove, finely chopped
2 teaspoons freshly grated ginger
2 tablespoons soy sauce
1 heaped tablespoon peanut butter
1 tablespoon maple syrup
1 tablespoon mild curry powder
1 tablespoon fish sauce
Mix the marinade ingredients thoroughly in a bowl, then toss in the chopped chicken and stir to coat thoroughly. Leave in the fridge to marinate for at least 4 hours.
Preheat the air-fryer to 190ºC/375ºF.
Thread the chicken onto 8 metal skewers. Add to the preheated air-fryer (you may need to cook these in two batches, depending on the size of your air-fryer). Air-fry for 10 minutes.
Check the internal temperature of the chicken has reached at least 74ºC/165ºF using a meat thermometer – if not, cook for another few minutes and then serve.
Teriyaki Steak Skewers
“This Japanese-style marinade brings out the natural sweetness of the cubed steak. The steak not only has great flavour, but a melt-in-the-mouth texture too.”
4 sirloin steaks, diced into 2.5-cm/1-in. cubes
sliced red chilli/chili, spring onion/scallion and coriander/cilantro, to garnish
60 ml/4 tablespoons soy sauce (or tamari)
2 tablespoons runny honey
1 teaspoon unrefined sugar
½ teaspoon brown rice vinegar
½ teaspoon onion granules
1 ½ teaspoons freshly grated ginger
1 ½ teaspoons freshly grated garlic
Make up the marinade by combining all ingredients in a jar and shaking vigorously.
Bring the steaks out of the fridge 30 minutes before cooking.
Place in a bowl, cover with the marinade and leave to marinate at room temperature for the full 30 minutes.
Preheat the air-fryer to 180ºC/350ºF.
Thread the marinated steak pieces onto metal skewers and place these into the preheated air-fryer. Air-fry for 3–5 minutes, depending on how rare you like your steak.
Serve immediately, scattered with sliced chilli/chili, spring onion/scallion and coriander/cilantro.
“A great use of round pitta breads as a pizza base, this light meal can be made in minutes.”
2 round wholemeal pitta breads
3 tablespoons passata/strained tomatoes
4 tablespoons grated mozzarella
1 teaspoon dried oregano
1 teaspoon olive oil
basil leaves, to serve
Preheat the air-fryer to 200’C/400’F.
Pop the pittas into the preheated air-fryer and air-fry for 1 minute.
Remove the pittas from the air-fryer and spread a layer of the passata/strained tomatoes on the pittas, then scatter over the mozzarella, oregano and oil. Return to the air-fryer and air-fry for a further 4 minutes.
Scatter over the basil leaves and serve immediately.
Extracted from Air-Fryer Cookbook by Jenny Tschiesche, out now.
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