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.
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“Rich and peanutty in flavour, this satay marinade is a perfect match for succulent chicken breast pieces.”
Serves: 4
3 chicken breasts, chopped into 3 x 3-cm/11/4 x 11/4-in. cubes
MARINADE
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.
“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.”
Serves: 4
4 sirloin steaks, diced into 2.5-cm/1-in. cubes
sliced red chilli/chili, spring onion/scallion and coriander/cilantro, to garnish
MARINADE
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.”
Serves: 2
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.
with Potatoes, Peppers & Onions
Ready in: 30 min
Serves: 2
400 g baby new potatoes
1 onion, chopped into 4 wedges
1 tablespoon olive oil
1 tablespoon runny honey
1 tablespoon wholegrain mustard
6 sausages
5 baby (bell) peppers, roughly chopped
salt and freshly ground black pepper
fresh rosemary sprigs, to garnish
Preheat the air-fryer to 180ºC.
Chop any larger potatoes to 3 cm/1¼ in. in length (leave any smaller potatoes whole). Toss the potatoes and onion wedges in the oil with salt and pepper to taste. Add the potatoes and onion wedges to the preheated air-fryer and air-fry for 10 minutes.
Meanwhile, mix together the honey and mustard, then toss the sausages in the honey-mustard mixture until evenly covered. Add these to the air-fryer and cook for a further 6 minutes. Toss the food in the air-fryer and add the (bell) peppers, stir everything well and air-fry for a further 7 minutes. Tip on to a serving platter, garnish with fresh rosemary sprigs if you wish and serve.
Extracted from Air-Fryer Cookbook by Jenny Tschiesche, out now.
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