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SMARTERHOME™ 12L DIGITAL AIR FRYER OVEN (1800W) KASM12DGFYA
SMARTERHOME™ 12L DIGITAL AIR FRYER OVEN (1800W) KASM12DGFYA
Ingredients:
• 500g potatoes • 1 tbsp olive oil • Pinch of salt • Pinch of paprika (optional)
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Peel the potatoes and slice them into pieces about 4” long and 1/4" thick.
2. Soak the potato slices in water for around 20 minutes, then dry them with a paper towel.
3. Mix the olive oil and salt in a bowl and evenly coat on the potatoes.
4. Place the potato slices into the frying basket.
5. Set the temperature to 360°F (180ºC) and the timer for 20-25 minutes.
6. Shake the fries halfway through for even cooking.
7. If further cooking is required, or for crispier results, shake the fries and add an extra 5-10 minutes.
NOTE:
• Cooking time may vary depending on the thickness of the fries. Usually, thicker fries need more cooking time.
• Starchy potatoes are the best option for home-made fries.
FRENCH FRIES
Ingredients:
• 500g sweet potatoes • 1 tbsp olive oil • Pinch of salt • Pinch of garlic salt
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Peel the sweet potatoes and slice them into pieces about 4” long and 1/4" thick.
2. Soak the sweet potato slices in water for around 20 minutes, then dry them with a paper towel.
3. Mix the olive oil, salt and garlic salt in a bowl and evenly coat on the sweet potato slices.
4. Place the sweet potato slices into the frying basket.
5. Set the temperature to 390°F (190°C) and timer for 15-20 minutes
6. Shake the sweet potato slices halfway through.
7. If further cooking is required, or for crispier results, shake the fries and add an extra 5-10 minutes.
NOTE:
Cooking time may vary depending on the thickness of the sweet potato slices. Usually, thicker slices need more cooking time.
SWEET POTATO STRIPS
Ingredients:
• 400g potatoes • 1 tbsp olive oil • 1 tbsp ground cumin • 1 tbsp ground coriander • 1 tbsp ground paprika • Salt and cracked pepper to taste
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Slice the potatoes into wedges.
2. Soak potato wedges in water for about 20 minutes, then dry them with a paper towel.
3. Mix the olive oil, salt, ground cumin, ground coriander and paprika in a bowl and evenly coat on the potato wedges.
4. Place the potato wedges into the frying basket.
5. Set the temperature to 360°F (180°C) and the timer for 25 minutes.
6. Shake the wedge halfway through.
7. If further cooking is required, or for crispier results, shake the potato wedge and add an extra 5-10 minutes.
NOTE:
Cooking time may vary depending on the thickness of the potato wedge. Usually, thicker ones need more cooking time.
POTATO WEDGES
Ingredients:
• 1 minced garlic clove • 1/2 tbsp mustard • 1 tsp paprika • 1 tbsp olive oil • 10 chicken wings/drumettes
Cooking method:
• Air fry/grill
Air fryer volume:
• 2.6L
Directions:
1. Mix the minced garlic, mustard and paprika in a bowl, then add in the olive oil. Evenly coat chicken wings with mixture and marinate it for at least 1 hour prior to cooking.
2. Place the chicken wings into the frying basket.
3. Set the temperature to 180°C and timer for 25 minutes.
4. Rotate the chicken wings halfway through. Cook until the skin is crispy and golden brown.
CHICKEN WINGS
Ingredients:
• 1/2 cup flour • 1/4 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • Water • Chicken wings • Aluminium foil • Sauce to dip/coat wings
Cooking method:
• Air fry/grill
Directions:
1. Combine dry ingredients in a bowl large enough to fit a chicken wing.
2. Add water slowly to dry ingredients while mixing until it reaches a pancake batter consistency (thinner batter will make the breading crispier).
3. Place chicken wings in batter until coated.
4. Line air fryer basket with Aluminium foil and put chicken wings in, ensuring that they are no more than 1 layer thick.
5. Cook at 182°C for 26 minutes.
6. Cook at 200°C for an additional 3 minutes.
7. Toss cooked chicken wings in your favorite sauce and enjoy.
8. Repeat steps 3-7 until all chicken wings are cooked.
GRILLED CHICKEN WINGS IN SAUCE
Ingredients:
• 450g chicken breast tenders • 1 cup panko breadcrumbs • 1 tbsp chopped onion • 1 tbsp taco seasoning • 1/2 tsp crushed red capsicum • 1/4 tsp salt • 1/2 tsp oregano • 1/4 cup mayonnaise
Cooking method:
• Air fry/grill
Directions:
1. In a shallow bowl, combine the panko breadcrumbs, chopped onion, taco seasoning, crushed red capsicum, salt, and oregano. Make sure the ingredients are mixed well.
2. Place the chicken tenders in a medium bowl and mix in the mayonnaise.
3. Once completely covered, begin coating the chicken tenders, one at a time, in the breadcrumbs.
4. Place coated chicken in the air fryer basket. Do not overcrowd the chicken. Add 3-4 tenders per batch. Air fry for 15-18 minutes at 182°C.
BREADCRUMB FRIED CHICKEN WINGS
Ingredients:
• Frozen dumplings (thawed) • Olive oil
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Lightly brush a thin layer of olive oil over the dumplings.
2. Place the dumplings in the frying basket evenly.
3. Set the temperature to 180ºC and timer for 12-15 minutes.
4. Serve with soy sauce, red vinegar, and chilli (optional).
NOTE:
Cooking time may vary depending on the size of the dumpling.
FRIED DUMPLINGS
Ingredients:
• 10 medium-size prawns (whole) • 1 tsp olive oil • 1 clove garlic, minced • Red chillies, finely diced • Spicy black pepper • Paprika (optional)
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Coat the prawns with olive oil (lightly), then place them into the frying basket.
2. Set the temperature at 200ºC and timer to 5-8 minutes.
3. Combine the diced chillies, minced garlic, and black pepper.
4. Use the mixture as a dipping sauce for the prawns.
SPICY PRAWNS
Ingredients:
• 300g lamb cutlets • 2 tsp soy sauce • Ground black pepper • Dash of brandy • Olive oil
Cooking method:
• Air fry/roast
Air fryer volume:
• 2.6L
Directions:
1. Evenly combine the soy sauce, ground pepper, brandy, and olive oil.
2. Brush the mixture onto the lamb cutlets and marinate it for at least 1 hour prior to cooking.
3. Place the lamb cutlets into the frying basket.
4. Set the temperature to 180ºC and the timer for 20 minutes. Flip the lamp halfway through.
5. Serve on a bed of salad or with a side of homemade chips (optional).
Note:
Cooking time may vary depending on how you like your lamb cooked.
LAMB CUTLETS
Ingredients:
• 70g pure chocolate • 70g unsalted butter • 1 large egg, lightly beaten • 50g brown sugar • 1/2 tsp vanilla extract • 50g self-raising flour • 30g walnuts, chopped
Cooking method:
• Bake
Air fryer volume:
• 2.6L
Directions:
1. Melt the chocolate and butter in a pan with low heat. Allow to cool and set aside.
2. Mix the eggs, sugar, vanilla extracts in a separate bowl until light and creamy. Then add the chocolate mixture and self-raising flour and stir in the walnuts.
3. Line a small cake tin with baking paper. Fill in the above mixture and place the cake tin into the frying basket.
4. Set the temperature to 180ºC and timer to 20 minutes. Bake until the top is crispy.
5. Remove the cake tin from the frying basket and allow it to cool down. Slice into small squares once it cools.
CHOCOLATE BROWNIES
Ingredients:
• 2 boneless top sirloin steaks • Crushed black peppercorns • Coarse sea salt • 3 tbsp melted butter
Cooking method:
• Air fry/roast
Air fryer volume:
• 2.6L
Directions:
1. Sprinkle black pepper and salt on steaks (both sides).
2. Refrigerate for 15 minutes. Line the air fryer basket with perforated parchment paper (optional).
3. Place steaks in the air fryer basket and air fry at 350°F (176ºC) for 6 minutes.
4. Brush steaks with melted butter, turn steaks and butter the other side. Continue to cook for 2 minutes.
Note:
Time is variable based on how you like your steak cooked.
STEAK
Ingredients:
• 2 tbsp brown sugar • 1 tbsp soy sauce • 1 tbsp Worcestershire sauce • 1 tsp fresh lemon juice • Salt & pepper • 3 boneless pork chops
Cooking method:
• Air fry/roast
Air fryer volume:
• 2.6L
Direction:
1. In a large bowl, combine sugar, soy sauce, Worcestershire sauce, lemon juice and salt and pepper.
2. Coat the pork chop with mixture (both sides). Set aside.
3. Place an air fryer baking pan into the bottom of the air fryer basket.
4. Place pork chops into the pan. Pour remaining sauce over pork chops.
5. Air fry at 400°F (200ºC) for 8 minutes. Flip pork chops and air fry for another 12 minutes.
PORK CHOPS
Ingredients:
• 1 pita bread • 1 tbsp marinara sauce • 1/4 cup mozzarella cheese • 1 drizzle extra virgin olive oil
Cooking method:
• Air fry
Air fryer volume:
• 5.0-5.5L
Directions:
1. Use a spoon to put the pizza sauce on to pita bread.
2. Place cheese on top.
3. Add a little drizzle of extra virgin olive oil over top of pizza.
4. Place in air fryer pizza pan and then put the pan in air fryer basket.
5. Cook at 180ºC for 6 minutes.
6. Carefully remove from air fryer and cut.
CHEESE PIZZA
Ingredients:
• 1 (225g) pizza dough ball • Olive oil • 1/2 cup pizza sauce • 1 cup shredded mozzarella
cheese • 1/4 cup sliced pepperoni • 1/3 cup sliced mushrooms • 1/4 tsp dried oregano
Cooking method:
• Air fry
Directions:
1. Place the pizza dough on a flat surface and shape the dough in an oval that will fit the air fryer basket.
2. Transfer the dough to the air fryer basket. (If desired, use a piece of Aluminium foil to transfer the pizza dough to the air fryer basket. Cut a rectangular piece of foil to fit the basket, allowing the corners to rise up the sides of the basket. Place the dough on the foil and transfer it to the air fryer. Push the foil corners back so they do not cover the dough.) Dock the dough by piercing it several times with a fork and brush it lightly with olive oil.
3. Air-fry for 6 minutes. Flip the dough over, brush with a little olive oil and air-fry for an additional 4 minutes.
4. Spread the pizza sauce on top of dough and then sprinkle the mozzarella cheese on top.
5. Add the sliced pepperoni, mushrooms, and oregano.
6. Lower the temperature of the air fryer to 180ºC and air-fry for 6 minutes or until the cheese has melted and is nicely browned.
7. Remove the pizza from the air fryer. Slice and serve.
PEPPERONI & MUSHROOM PIZZA
Ingredients:
• 1 (225g) pizza dough ball • Olive oil • 1/2 cup pizza sauce • 1 cup shredded mozzarella
cheese • 1/4 cup sliced pepperoni • 1/3 cup sliced mushrooms • 1/4 tsp dried oregano
Cooking method:
• Air fry
Directions:
1. Place the pizza dough on a flat surface and shape the dough in an oval that will fit the air fryer basket. Transfer the dough to the air fryer basket. (If desired, use a piece of Aluminium foil to transfer the pizza dough to the air fryer basket. Cut a rectangular piece of foil to fit the basket, allowing the corners to rise up the sides of the basket. Place the dough on the foil and transfer it to the air fryer. Push the foil corners back so they do not cover the dough.) Dock the dough by piercing it several times with a fork and brush it lightly with olive oil.
2. Air-fry for 6 minutes. Flip the dough over, brush with a little olive oil and air-fry for an additional 4 minutes.
3. To make the Fresh Mozzarella and Roasted Pepper Pizza: Spread the pizza sauce on top of the dough and then add the slices of mozzarella cheese. Top with the roasted peppers and oregano. Lower the temperature of the air fryer to 180ºC and air-fry for 8 minutes or until the cheese has melted and is nicely browned. Season with salt and pepper and sprinkle fresh basil over top.
4. Remove the pizza from the air fryer. Slice and serve.
FRESH MOZZARELLA & ROASTED PEPPER PIZZA
Ingredients:
• 4 skin-on salmon filets • 4 tbsp butter • 1 clove of garlic, minced • 1 tsp salt • 1 tsp fresh dill, chopped • 1 tbsp fresh parsley, chopped • Juice of 1 lemon
Cooking method:
• Air fry/roast
Air fryer volume:
• 2.6L
Directions:
1. Melt butter and mix all ingredients. Coat salmon filets with mixture.
2. Line the bottom of the air fryer basket with perforated parchment paper (optional).
3. Air fry at 350°F (200ºC) for 8 minutes. Turn filets and coat with remaining butter sauce. Continue to cook for 7 minutes.
LEMON GARLIC SALMON
Ingredients:
• 340g salmon • 2 tsp olive oil • 1 pinch salt • 1/2 cup non-fat Greek yogurt • 1/2 cup sour cream • 1 pinch salt • 2 tbsp dill, finely chopped
Cooking method:
• Air fry
Directions:
1. Preheat the air fryer to 135ºC. Cut the salmon into two 170g portions and drizzle 1 teaspoon of olive oil over each piece. Season with a pinch of salt. Place the salmon into the cooking basket and cook for 15-17 minutes.
2. Make the dill sauce. In a mixing bowl combine the yogurt, sour cream, chopped dill and salt. Top the cooked salmon with the sauce and garnish with an additional pinch of chopped dill.
SALMON WITH DILL SAUCE
Ingredients:
• 450g cod • 2 tbsp olive oil • 1 cup all-purpose flour • 2 eggs, beaten • 3/4 cup panko breadcrumbs • 1 pinch salt
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Preheat the air fryer to 200ºC.
2. Cut the cod into strips approximately 1-inch by 2.5-inches in length.
3. In a food processor, blend the panko breadcrumbs, olive oil and salt to a fine crumb.
4. In three separate bowls, set aside panko mixture, eggs and flour.
5. Place each piece of cod into the flour, then the eggs and then the breadcrumbs. Press the fish firmly into breadcrumbs to ensure that they adhere to the fish. Shake off any excess breadcrumbs.
6. Add half of the cod nuggets to the cooking basket, cooking each batch for 8-10 minutes or until golden brown.
COD FISH NUGGETS
Ingredients:
• 12 pack of string cheese sticks • 2 large eggs • 1/2 cup grated parmesan cheese • 2 cups Italian breadcrumbs • 1 cup all-purpose flour
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Unwrap string cheese and place on a freezer-safe dish. Freeze for 45 minutes and remove.
2. Prepare 3 medium sized bowls, beat eggs in first bowl, combine Parmesan cheese and breadcrumbs in the second bowl, then place flour in the third bowl.
3. Remove cheese sticks from freezer and dip each one into the flour, then eggs and then breadcrumbs to coat.
4. Lightly oil the bottom of the air fryer basket to prevent sticking or line with perforated parchment paper (optional).
5. Air fry mozzarella sticks for 3 minutes at 400°F. Using tongs, rotate the cheese sticks to ensure even cooking. Continue to air fry for 5 minutes or until golden brown.
MOZZARELLA STICKS
Ingredients:
• 4 slices of bread • 2 eggs • 1/4 tsp cinnamon • 1/8 tsp nutmeg • 2 tbsp butter • 1 tsp vanilla extract • 1/4 cup powdered sugar • 2 tbsp heavy whipping cream • Pinch of salt
Cooking method:
• Air fry/toast
Air fryer volume:
• 2.6L
Directions:
1. Beat eggs, cinnamon, nutmeg, and salt in a medium bowl.
2. Slice bread into fourths and dip into egg wash, careful not to over-soak.
3. Air fry at 350°F (175°C) for 2 minutes. Turn and continue to cook for 4 minutes. Serve with dipping sauce.
FRENCH TOAST STICKS
Ingredients:
• 1 head of cauliflower • 1 tbsp olive oil • 2 tbsp garlic powder • 1/4 tsp salt • 1/8 tsp pepper • 1 tbsp melted butter • 3/4 cup hot wing sauce
Optional: add 1/8 cup habanero sauce for an extra kick
Cooking method:
• Air fry
Air fryer volume:
• 2.6L
Directions:
1. Cut cauliflower into bite-sized pieces and lightly coat with olive oil.
2. Place cauliflower in the air fryer basket and air fry at 180ºC for 10 minutes. While cauliflower is cooking, mix all the remaining ingredients together in a large bowl.
3. When the cauliflower is done cooking, coat with the sauce. Place cauliflower back in the air fryer basket and cook for an additional 5 minutes at 180ºC.
CAULIFLOWER BITES
Ingredients:
• 100g beef burgers • 2 hamburger buns • 1 slice Cheddar cheese • 1 medium tomato • 1 medium onion • Lettuce • Salt and pepper • Mustard
Cooking method:
• Air fry/toast/grill
Air fryer volume:
• 1.6L
Directions:
1. Preheat the fryer at 360°F (180°C).
2. Place the burger into the fryer and cook for 8 minutes.
3. Flip the burger and cook for another 4 minutes.
4. Remove the burger and add sliced cheese on the top.
5. Grill the buns in the fryer for 2 minutes at 320°F (160°C).
6. On a plate, add burger on top of a bun and add lettuce, tomato slices and onion slices. Add mustard, salt, and pepper to season.
BURGERS
Ingredients:
• 1 large onion • 150g plain flour • 1 tsp baking powder • 1 egg • 240ml milk • 1 tsp salt • 110g dry breadcrumbs
Cooking method:
• Air fry
Air fryer volume:
• 1.6L
Directions:
1. Preheat the fryer to 180°C.
2. Cut onion into rings 1/4" thick.
3. Mix the flour, baking powder and salt in a bowl.
4. Add milk to the flour mixture, thus becoming batter. Place breadcrumbs in another dish.
5. Dip onion rings into batter and then dip into the breadcrumbs, until completely covered.
6. Place the onion rings in the basket and cook for 7 to 10 minutes.
ONION RINGS
Ingredients:
• 1 tsp salt • 1 tsp ground black pepper • 1 tsp garlic powder • 1 sprig rosemary, chopped • 2 Cornish hens
Cooking method:
• Air fry
Directions:
1. Mix the salt, pepper, garlic powder, and rosemary in a small bowl.
2. Rub the spices and herbs generously onto the hens.
3. Place the hens on the rotisserie shaft and secure with the forks.
4. Tuck the wings and tie with twine to keep in place.
5. Tie the legs to keep in place.
6. Press the rotisserie button. Increase the timer to 35 minutes to begin cooking cycle.
7. Hens are done when internal temperature reaches 160°F (70°C).
CORNISH HEN
Ingredients:
• 15 hot Italian sausages • 6 small capsicums
Cooking method:
• Air fry
Directions:
1. Skewer 5 of the sausages together.
2. Clip the skewer onto the skewer racks.
3. Thread a second skewer through the sausages to stabilize the meat. Clip onto the skewer racks.
4. Repeat two more times with the remaining sausage.
5. Skewer the capsicums onto a final skewer and clip onto the skewer rack.
6. Press the rotisserie button. Decrease the timer to 20 minutes to begin cooking cycle.
7. Cook until sausage reaches 165°F (75°C) internal temperature.
ROTISSERIE SAUSAGE
Ingredients:
• 2 (680g) lamb racks • 3 sprigs rosemary • 4 cloves garlic, peeled • 2 tbsp Dijon mustard • 1 tsp sea salt • ½ tsp ground black pepper
Cooking method:
• Air fry
Directions:
1. Chop the rosemary and the garlic.
2. Assemble the Skewer Rack. Run a Skewer close to the bone of the rack through the meat. Repeat with the other rack.
3. Snap each rack into the Skewer Rack. Using twine, tie the racks on each end and the middle.
4. Rub the lamb racks with mustard. Press the herb mixture onto the lamb racks.
5. Season with salt and pepper.
6. Place the lamb into the fryer.
7. Press the rotisserie button. Decrease the timer to 15 minutes to begin cooking cycle.
8. Cook roast to desired internal temperature:
• 125°F (50°C): rare • 135°F (60°C): medium rare • 145°F (65°C): medium • 165°F (75°C): well done
7. Let rest for 10 minutes before
slicing.
ROSEMARY GARLIC RACK OF LAMB
Ingredients:
• 16-20 prawns, peeled & deveined • 2 yellow squash, cut into chunks • 2 zucchinis, cut into chunks • 8 cherry tomatoes • 1/2 cup sweet chilli sauce
Cooking method:
• Air fry
Directions:
1. Onto each skewer, arrange prawns, alternating with one of each vegetable in between.
2. Repeat to make 8 skewers.
3. Place the skewers onto the skewer racks.
4. Brush the skewers with the sweet chilli sauce.
5. Press the rotisserie button. Decrease the timer to 15 minutes to begin cooking cycle.
GRILLED PRAWNS WITH SAUCE
Ingredients:
• 16-20 tiger prawns • 1/4 tsp cayenne pepper • 1/2 tsp old bay seasoning • 1/4 tsp smoked paprika • 1 pinch of salt • 1 tbsp olive oil
Cooking method:
• Air fry
Directions:
1. Preheat the fryer to 200°C.
2. In a mixing bowl, combine all the ingredients, coating the prawns with the oil and the spices.
3. Place the prawns into the cooking basket and cook for 5 minutes.
4. Serve over rice.
CAJUN PRAWNS
Ingredients:
• 12 large prawns, raw • 1 cup egg white • 1 cup coconut, dried, unsweetened • 1 tbsp cornstarch • 1 cup flour, white • 1 cup panko breadcrumbs
Cooking method:
• Air fry
Directions:
1. Place prawns on paper towels.
2. Mix panko breadcrumbs and coconut together in a pan and set aside.
3. Mix flour and cornstarch in a separate pan and set aside.
4. Place egg whites in a bowl.
5. Dip one prawns at a time into flour mixture. then into the egg whites. and finally, into the coconut mixture.
6. Place the coated prawns into the fry basket.
7. Air fry the prawns at 180°C for 10-15 minutes.
8. After 5 minutes, turn to evenly cook.
COCONUT PRAWNS
Ingredients:
• 8 frozen potato gems • 4 slices of bacon, cut in half • 1/2 tsp brown sugar (per slice) • 1/2 tsp ground chipotle chillis
Cooking method:
• Air fry
Directions:
1. Lay out the 8 slices of bacon. Sprinkle the brown sugar and the ground chipotle on each slice.
2. Place a potato gem on one end of each slice of bacon and roll.
3. Place the potato gems seam side down in the air fryer basket.
4. Air fry at 400°F(200°C) for 14 minutes.
SWEET & SAVORY POTATO GEMS
Ingredients:
• 450g chicken breast tenderloins • 1 tbsp Italian seasoning • 1 tsp garlic powder • 1/4 tsp salt • 1/2 cup shredded parmesan cheese • 1 cup panko breadcrumbs • 1/4 cup all-purpose flour • 2 large eggs (or substitute
condensed cream of chicken soup)
Cooking method:
• Air fry
Directions:
1. Place flour in a shallow dish
2. Combine parmesan, breadcrumbs, garlic powder, salt, and Italian seasoning in a shallow dish
3. Beat eggs or pour soup into shallow dish.
4. Coat tenders in flour, shaking off any excess.
5. Dip each tender in egg wash/soup, allow any excess to drip off.
6. Roll tenders in breadcrumb mix.
7. Place tenders in air fryer, ensuring that there is only a single layer with space between each tender (approximately 5 will fit depending on size).
8. Cook at 150°C for 30 minutes.
9. Remove chicken tenders from basket and serve with a dipping sauce of your choice.
CHICKEN TENDERS
Ingredients:
• 450g halibut steak • 2/3 cup soy sauce (low sodium) • 1/2 cup mirin • 1/4 cup sugar • 2 tbsp lime juice • 1/4 cup orange juice • 1/4 tsp crushed red pepper flakes • 1/4 tsp ground ginger • 1 garlic clove, smashed
Cooking method:
• Air fry
Directions:
1. In a saucepan, combine all ingredients for the teriyaki glaze/marinade.
2. Bring to a boil and reduce by half, then cool.
3. Once cooled, pour half of the glaze/marinade into a re-sealable bag with the halibut.
4. Refrigerate for 30 minutes.
5. Preheat the air fryer to 180°C.
6. Place marinated halibut into the air fryer and cook for 9-11 minutes.
7. When finished, brush a little of the remaining glaze over the halibut steak.
8. Serve over a bed of white rice with basil/mint chutney.
TERIYAKI GLAZED HALIBUT STEAK
Ingredients:
• 115g tuna steak • Salt • Lemon pepper • Olive oil • Soy sauce • Aluminium foil
Cooking method:
• Air fry
Directions:
1. Place the aluminium foil into the cooking basket.
2. Place the salmon on the foil and drizzle 1 teaspoon of olive oil.
3. Season with a pinch of salt, lemon pepper and soy sauce.
4. Cook for 15 minutes at 150°C.
SAUTEED TUNA
Ingredients:
• 170g mahi-mahi • 2 tbsp butter • 2 1/4" slices of lemon • Salt • Aluminium foil
Cooking method:
• Air fry
Directions:
1. Create a shallow dish out of aluminium foil.
2. Rinse mahi-mahi and place in the aluminium foil dish.
3. Place butter and lemon slices on top of mahi-mahi.
4. Place dish in air fryer basket
5. Place basket in air fryer and cook at 180°C for 14 minutes.
6. Salt to taste and serve.
LEMON MAHI-MAHI
Ingredients:
• Salmon • 3/4 cup soy sauce • 1/2 cup brown sugar • 6 tbsp rice wine vinegar • 2 cloves garlic, crushed • 1 tsp ginger, grated • Aluminium foil
Cooking method:
• Air fry
Directions:
1. Combine soy sauce, brown sugar, rice wine vinegar, garlic, and ginger in a pan.
2. Heat teriyaki sauce until sugar dissolves.
3. Soak salmon in teriyaki sauce for a minimum of 20 minutes to overnight
4. Make a shallow dish out of Aluminium foil.
5. Place marinated salmon in the Aluminium foil dish.
6. Place dish in the air fryer basket.
7. Place basket in air fryer and cook at 180°C for 7 minutes.
8. Remove basket from air fryer and add additional marinade to top of salmon.
9. Place basket in air fryer and cook at 180°C for 7 additional minutes.
TERIYAKI SALMON
Ingredients:
• 680g ground beef (chuck) • 1 handful parsley • 1/2 cubanelle pepper • 1/2 onion • 1 tbs paprika • 1/2 tbs black pepper • 1 tbs coriander cumin powder • 1 tbs Cayenne Pepper • 1 tsp Maras chilli • 1 tsp Kofta spice blend • 1 tbs Sumac Powder • Salt to taste • Oil as Needed
Cooking method:
• Air fry
Directions:
1. In a bowl, marinate ground beef with all the spices and add the finely chopped parsley, onion and cubanelle pepper to the beef and mix well.
2. Press the meat on the skewers by hand and let it set for 15 minutes before cooking.
3. Place the skewers on a cooking sheet from one end to another, so when the meat cooks the juices can fall inside the cooking sheet.
4. Cook the skewers in the air fryer for 12-18 minutes at 193°C or until the internal temperature reaches 74°C.
TURKISH KEBAB
Ingredients:
• 9-12 cups dried cubed French bread • 3 cups whole milk • 8 tbsp butter (1 stick) • 3 large eggs • 3 large egg yolks • 1 cup granulated sugar • 1/2 cup brown sugar • 1/4 cup pecans, chopped • 2 tbsp vanilla • 1 tsp cinnamon • 1/2 tsp nutmeg powder • 1L Pyrex bowl • Cointreau sauce
Cooking method:
• Air fry
Directions:
1. Put the butter on the dried cubed French bread. Place the toast (butter side up) into the air fryer.
2. Break the eggs into the bowl, and add the granulated sugar, brown sugar, cinnamon, nutmeg powder, and milk.
3. Pour the mixture over the bread in the Pyrex bowl, then place the egg yolks on it.
4. Sprinkle the extra brown sugar and chopped pecans over the top.
5. Bake in the air fryer for 8-10 minutes at 180°C.
6. Allow to cool for 5 minutes and place vanilla over the top before serving.
BREAD PUDDING
Ingredients:
• 1 (425g) can of chickpeas • 1 tsp garlic powder • 1 tsp oregano • pinch of cayenne pepper • pinch of salt
Cooking method:
• Air fry
Directions:
1. Preheat the air fryer to 180°C.
2. Open the chickpea can, drain most of the liquid but keep a little of it so the chickpeas are wet and the seasonings stick
3. Mix the chickpeas together with the seasonings.
4. Spread on sheet and cook in the air fryer for 40-45 minutes.
ITALIAN CHICKPEAS
Ingredients:
• 1-2 large potatoes • Aluminium foil
Cooking method:
• Air fry
Directions:
1. Wash potatoes.
2. Wrap potatoes in foil.
3. Place potatoes in air fryer and cook at 200°C for 50 minutes.
BAKED POTATOES
Ingredients:
• 680g fingerling potatoes • 2 tbsp olive oil • 1/2 tsp salt • 1/2 tsp black pepper • 1/2 tsp garlic powder • 1/2 tsp smoked or regular paprika
Cooking method:
• Air fry
Directions:
1. Pre-heat oven to 200°C.
2. Wash fingerling potatoes.
3. Cut potatoes in half lengthwise.
4. Toss the potatoes with the spices and olive oil.
5. Place on a rimmed baking sheet and bake for 20-25 minutes, until tender, making sure to flip the potatoes halfway through baking.
ROASTED FINGERLING POTATOES
Ingredients:
• 1 slice of bread • 1 large egg • Shredded cheese to taste • Salt & pepper to taste • Butter
Cooking method:
• Air fry
Directions:
1. Using a spoon, flatten out the center of the piece of bread.
2. Butter the bread.
3. Crack egg into flattened section of bread.
4. Salt and pepper to taste.
5. Sprinkle shredded cheese around the egg on bread and egg white.
6. Carefully place egg bread in air fryer and cook at 180°C for 10 minutes for over easy, or 11 minutes for well done.
EGG TOAST
Ingredients:
• 1/2 cup butter, softened • 1/2 cup brown sugar • 3 tbsp granulated sugar • 1 large egg • 1 tsp vanilla extract • 1 1/4 cup all-purpose flour • 1/2 tsp baking powder • 1/2 tsp baking soda • Pinch of salt • 1 cup milk chocolate chips • Aluminium foil • Oil spray
Cooking method:
• Air fry
Directions:
1. Cream together the butter and sugars in a mixing bowl. Mix in the egg, and then the vanilla until combined.
2. Sift together the flour, baking powder baking soda and salt in a separate mixing bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in 1 cup of chocolate chips.
3. Portion 2 tablespoons of dough for each cookie. Press the remaining chocolate chips on top of the cookies and bake.
4. Take a small cookie sheet that will fit in the air fryer and place six cookie dough balls and space the dough balls 2 inches apart on the baking sheet. Bake at 180°C until the edges just start to brown.
5. Transfer to a wire rack until cool.
CHOCOLATE CHIP COOKIES
Ingredients:
• 1/4 cup peanut butter • 1/2 cup butter, softened • 1 cup mashed ripe banana • 2 medium eggs • 1 tsp vanilla extract • 1 tsp baking soda • 1/2 tsp baking powder • 1 1/2 cups flour • 3/4 cup brown sugar • 1/4 cup chocolate chips • 1/4 cup walnuts, chopped • 1/4 tsp cinnamon • Pinch of salt
Cooking method:
• Air fry
Directions:
1. In a mixer, cream the butter and the sugar.
2. Once the butter and sugar are well combined, add the eggs, mashed bananas, and vanilla extract.
3. Sift the dry ingredients. Slowly incorporate the dry ingredients into the wet ingredients until the batter comes together nicely.
4. Roll the chocolate chips and the walnuts in flour and add them to the batter. Fold them in gently with a spatula.
5. Transfer the banana bread to a greased and lined loaf pan and bake in the air fryer at 160°C for 25 mins or until cooked.
6. Allow to cool before serving.
CHOCOLATE PEANUT BUTTER BANANA BREAD
Ingredients:
• 1 cup mushrooms sliced (white button, shiitake, or cremini)
• 3 tbsp butter • 1 tbsp olive oil • 1 shallot, chopped • 2 cloves garlic, finely chopped • 1 tsp Worcestershire sauce • 1 tsp capers • 1 sprig of fresh thyme • 1 tbsp flour • 1/2 cup chicken stock • 1/4 cup half and half • Fresh black pepper to taste • Salt to taste
Cooking method:
• Air fry
Directions:
1. In a skillet heat butter and oil together, this add garlic and shallots, once the aromatics are softened to this add mushrooms and thyme, sauté until mushrooms have changed color.
2. Season with salt, add Worcestershire sauce, capers and stir to combine.
3. Sprinkle 1 tablespoon of flour and whisk to ensure no lumps form.
4. Once the flour becomes fragrant, add in the chicken stock in a steady stream, whisking continuously.
5. Add in the half and half and cook the sauce on a high flame until its reduced and thickened.
6. Season with black pepper.
7. Sauce is ready to be served.
WILD MUSHROOM GRAVY
Ingredients:
Tomato:
• 1 heirloom tomato • 1 225g block of feta cheese • 1/2 cup red onions, sliced paper thin • 1 tbsp olive oil • 1 pinch salt
Basil Pesto:
• 1/2 cup parsley, roughly chopped • 1/2 cup basil, rough chopped • 1/2 cup parmesan cheese, grated • 3 tbsp pine nuts, toasted • 1 garlic clove • 1/2 cup olive oil • 1 pinch salt
Cooking method:
• Air fry
Directions:
1. Make the pesto. In a food processor, add parsley, basil, parmesan, garlic, toasted pine nuts and salt. Turn on the food processor and slowly add the olive oil. Once all the olive oil is incorporated into the pesto, store and refrigerate until ready to use.
2. Preheat the air fryer to 200°C. Slice the tomato and the feta into 1/2” thick circular slices. Pat tomato dry with a paper towel. Spread 1 tablespoon of the pesto on top of each tomato slice and top with the feta. Toss the red onions with 1 tablespoon of olive oil and place on top of the feta.
3. Place the tomatoes/feta into the cooking basket and cook for 12-14 minutes or until the feta starts to soften and brown. Finish with a pinch of salt and an additional spoonful of basil pesto.
ROASTED HEIRLOOM TOMATO WITH BAKED FETA
Ingredients:
• 3 eggs • 2 cups button mushrooms, cleaned • 1/2 red onions • 1 tbsp olive oil • 3 tbsp feta cheese, crumbled • 1 pinch salt
Cooking method:
• Air fry
Directions:
1. Peel and slice half a red onion into 1/4” thin slices. Clean the button mushrooms; then cut into 1/4” thin slices.
2. In a sauté pan with olive oil, sweat onions and mushrooms under a medium flame until tender. Remove from heat and place on a dry kitchen towel to cool.
3. Preheat the air fryer to 166°C. In a mixing bowl crack 3 eggs and whisk thoroughly and vigorously, adding a pinch of salt.
4. In a ramekin, coat the outside and bottom with a light coating of pan spray. Pour eggs into the ramekin, then the onion and mushroom mixture and then the cheese.
5. Place the ramekin in the cooking basket and cook in the Air fryer for 10 to 12 minutes.
6. The frittata is done when you can stick a knife into the middle, and the knife comes out clean.
MUSHROOM ONION & FETA FRITTATA
Ingredients:
• 115g cooked chicken breast, shredded
• 1 celery stalk, sliced thin • 1 medium carrot, sliced thin • 1/2 cup mushrooms, sliced thin • 1/2 tsp ginger, finely chopped • 1 tsp sugar • 1 tsp chicken stock powder • 1 egg, beaten • 1 tsp cornstarch • 8 spring roll wrappers • 1/2 tsp vegetable oil
Cooking method:
• Air fry
Directions:
1. Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot, and mushrooms. Add the ginger, sugar and chicken stock powder and stir evenly.
2. Combine the egg with the cornstarch and mix to create a thick paste; set aside.
3. Place some filling onto each spring roll wrapper and roll it up, sealing the ends with the egg mixture.
4. Preheat the air fryer to 200°C. Lightly brush the spring rolls with oil prior to placing in the cooking basket. Fry in two batches, cooking each batch for 3-4 minutes or until golden brown.
5. Serve with sweet chilli sauce or soy sauce.
CRISPY FRIED SPRING ROLLS
Ingredients:
• 450g crab meat • 2 egg whites, beaten • 1 tbsp olive oil • 1/2 cup red onion, finely chopped • 1/4 red capsicum, finely chopped • 2 tbsp celery, finely chopped • 1/4 tsp tarragon, finely chopped • 1/4 tsp chives, finely chopped • 1/2 tsp parsley, finely chopped • 1/2 tsp cayenne pepper • 1/4 cup mayonnaise • 1/4 cup sour cream • 3 eggs, beaten • 1 cup all-purpose flour • 1 cup panko breadcrumbs • 1 tsp olive oil • 1/2 tsp salt
Cooking method:
• Air fry
Directions:
1. In a small sauté pan over medium-high heat, add olive oil, onions, peppers, and celery. Cook and sweat until translucent, about 4-5 minutes. Remove from heat and set aside to cool.
2. In a food processor, blend the panko breadcrumbs, olive oil and salt to a fine crumb. In three separate bowls, set aside panko mixture, eggs and flour. Combine remaining ingredients, crabmeat, egg whites, mayonnaise, sour cream, spices, and vegetables in a large mixing bowl.
3. Preheat air fryer to 200℃. Mold crab mixture to size of golf balls, roll each in flour, then in eggs and finally in panko. Press crumbs to croquettes to adhere. Place croquettes in basket, being careful not to overcrowd. Cook each batch for 8-10 minutes or until golden brown.
CRAB CROQUETTES
Ingredients:
• 4 slices of brioche or white bread • 1/2 cup sharp cheddar cheese • 1/2 cup butter, melted
Cooking method:
• Air fry
Directions:
1. Preheat the air fryer to 182°C. Place cheese and butter in separate bowls.
2. Brush the butter on each side of the 4 slices of bread.
3. Place the cheese on 2 of the 4 pieces of bread.
4. Put the grilled cheese together and add to the cooking basket.
5. Cook for 4-5 minutes or until golden brown and the cheese has melted.
GRILLED CHEESE
Ingredients:
• 1.8kg top round roast beef • 1 tsp salt • 2 tsp olive oil • 1/4 tsp freshly ground black pepper • 1 tsp dried thyme • 1/2 tsp very finely chopped fresh
rosemary • 3 lbs. red potatoes, halved • olive oil, salt and freshly ground
black pepper to taste
Cooking method:
• Air fry
Directions:
1. Pre heat air fryer to 182°C.
2. Rub the olive oil all over the beef. Combine the salt, pepper, thyme, and rosemary and season all sides of the beef with the spice mixture.
3. Transfer the seasoned roast to the air fryer basket and air-fry for 20 minutes.
4. Toss the potatoes with more olive oil, salt, and pepper. Turn the roast over and toss the potatoes in the air fryer basket around the sides of the roast.
5. Air-fry for an additional 20 minutes, rotating the roast and potatoes a few times during the cooking process. Check the internal temperature of the roast and remove the roast to a resting plate when it is 5º lower than your desired degree of doneness:
• Rare – 54°C, • Medium – 60°C • Well done – 71°C
6. Let the roast rest for 5 to 10 minutes
before slicing and serving.
7. While the roast is resting, increase the air fryer temperature to 200°C and continue to air-fry the potatoes for 8 to 10 minutes or until they are evenly browned, shaking the air fryer basket a couple of times during the cooking process.
HERBED ROAST BEEF & POTATOES
Ingredients:
• 2 tbsp olive oil • 2 tbsp paprika • 1 tsp dry mustard powder • 1 tbsp sea salt • 2 tsp coarsely ground black pepper • 1 (3kg) chicken • 1 tbsp cornstarch • 1 tbsp water
Cooking method:
• Air fry
Directions:
1. Pre-heat the air fryer to 180°C.
2. Combine the olive oil, paprika, mustard powder, sea salt and black pepper and brush the spice mixture all over the chicken. Transfer the chicken to the air fryer basket, breast side up.
3. Air-fry at 180°C for 30 minutes. Turn the chicken over and air-fry for another 20 minutes. When the time is up, turn the chicken back over so that the breast side is up, and air-fry for an additional 10 minutes to crisp the skin. The internal temperature of the chicken should be 82°C.
4. Remove the chicken from the air fryer basket and let it rest on a cutting board for 10 minutes.
5. Meanwhile, pour the drippings from the bottom of the air fryer drawer into a clear measuring cup, a clear bowl, or a fat separator. Let the drippings sit for a few minutes so that the fat rises to the surface. Skim the fat off the top of liquid and pour the flavorful drippings into a saucepan.
6. Mix the cornstarch and water together in a small bowl and add to the drippings in the saucepan. Bring the liquid to a boil to thicken and season to taste with salt and freshly ground black pepper.
7. Carve the chicken and serve with the gravy.
ROAST CHICKEN WITH GRAVY
Ingredients:
• 450g ground beef • 1/2 cup chopped onion • 3/4 cup panko breadcrumbs • 3/4 cup grated Parmesan cheese • 1 egg • 1 tsp Italian seasoning • 1/2 tsp garlic powder • 1/4 cup fresh chopped parsley • 3 long hoagie rolls • Marinara sauce • 225g sliced Provolone cheese
Cooking method:
• Air fry
Directions:
1. Pre-heat the air fryer to 193°C.
2. Combine the ground beef, onion, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder and chopped parsley in a large bowl. Mix everything together with your hands until well combined.
3. Divide and shape the mixture into ten meatballs. Air-fry the meatballs for 10 minutes turning over halfway through the cooking time.
4. Slice open the hoagie rolls and spread a little marinara sauce inside. Place two slices of the Provolone cheese over the sauce. Top the cheese with three meatballs per hoagie roll and a little additional sauce. Top with two more slices of Provolone cheese and return the sandwiches to the air fryer, one or two at a time, to melt the cheese and toast the bread.
MEATBALL SANDWICH ROLL
Ingredients:
• Medium chicken breast • 100g soft cheese
(garlic and herb flavor) • 1/4 tsp garlic puree • 1 tsp parsley • 1 egg (beaten) • Breadcrumbs • Salt and pepper
Cooking method:
• Air fry
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Directions:
1. Mix half the parsley, garlic, and soft cheese.
2. With a rolling pin flatten out the chicken breast and chop it in half. This allows you to have a top and bottom half of the chicken breast and makes it good for stuffing.
3. Place the soft cheese mixture in the middle of one chicken breast and push the second chicken breast together.
4. In a mixing bowl, add breadcrumbs, salt pepper and remainder of the parsley.
5. Cover the chicken with the beaten egg and roll in the breadcrumbs.
6. Cook in the fryer for 25 minutes at 182°C or until chicken is evenly cooked all around.
CHICKEN KIEV
Ingredients:
• 1/2 bunch of asparagus (bottom 2" removed)
• Olive oil • Salt and pepper to taste
Cooking method:
• Air fry
Directions:
1. Placed asparagus spears in the air fryer.
2. Drizzle lightly with oil, sprinkle with salt and a tiny bit of black pepper.
3. Cook for 10 minutes at 193°C.
4. Serve immediately.
ROASTED ASPARAGUS
Ingredients:
• 1 (340g) pack of cocktail franks • 1 (225g) can of crescent rolls
Cooking method:
• Air fry
Directions:
1. Remove cocktail franks from package and drain, then pat dry on paper towels.
2. Cut dough into rectangular strips, around 1" x 15''.
3. Roll the strips around the cocktail franks with ends visible and leave in freezer for about 5 minutes to firm.
4. Remove franks from freezer and place them into air fryer.
5. Cook for 6-8 minutes at 166°C then increase temperature to 200°C and cook for another 3 minutes or until golden brown.
PIGS IN A BLANKET
Ingredients:
• 4 fresh ears of corn • 2-3 tsp vegetable oil • Salt and pepper to taste
Cooking method:
• Air fry
Directions:
1. Remove husk from corn, wash and pat dry.
2. Drizzle vegetable oil over corn.
3. Cook for 10 minutes at 200°C.
4. Add salt and pepper to taste.
ROASTED CORN
Ingredients:
• 3 cups of baby carrots • 1 tbsp olive oil • 1 tbsp honey • Salt and pepper to taste
Cooking method:
• Air fry
Directions:
1. In a bowl, mix carrots with honey and the olive oil.
2. Ensure carrots are well coated.
3. Season with salt and pepper.
4. Cook at 200°C for 15 minutes.
ROASTED CARROTS
Ingredients:
• 1 banana • 1 tsp coconut oil • 1/4 tsp turmeric powder • 1/2 tsp salt • Pinch of chilli powder
Cooking method:
• Air fry
Directions:
1. Peel the banana and slice into approximately 1/8" thin slices
2. In a bowl, mix coconut oil, turmeric powder, salt chilli powder and coat banana slices
3. Air fry the bananas at 177°C for 10 minutes.
4. Remove the basket every 2 minutes, give it a good shake, and continue to air fry.
5. The chips will turn lightly golden brown and crisp when they are done.
6. Cool for 2 minutes.
BANANA CHIPS
Ingredients:
• 1 cup buttermilk • 1 tsp kosher salt • 1/4 tsp freshly ground black pepper • 450g boneless, skinless chicken
breast, cut into 1” pieces • 1 cup all-purpose flour • 1/2 tsp garlic powder • 1/4 tsp ground paprika
Cooking method:
• Air fry
Directions:
1. In a large resealable bag, add buttermilk, salt, and pepper. Add chicken pieces. Seal bag. Coat chicken pieces in buttermilk and refrigerate for at least 30 minutes
2. Add flour, garlic powder and paprika to a shallow dish, such as a pie pan
3. Take chicken pieces from the buttermilk and coat pieces in flour, shaking off excess
4. Cook for 15 minutes at 180°C until cooked through. Cut in the middle and make sure there are no pink juices.
5. Serve with your choice of dipping sauce.
BUTTERMILK POPCORN CHICKEN
Ingredients:
• 1 sheet frozen puff pastry, thawed • 1/2 cup blueberry pie filling • 1/2 cup raspberries • 1/2 cup blackberries • 1/2 tsp cinnamon • 1 egg, beaten • 1/2 cup sliced almonds • 1/2 cup powdered sugar • 1 tsp milk
Cooking method:
• Air fry
Directions:
1. Roll out a sheet of puff pastry to a square that is approximately 10” by 10”. Cut this large square into quarters.
2. Mix the blueberry pie filling, raspberries, blackberries, and cinnamon together in a bowl. Spoon 1/4 cup of the fruit filling into the center of each puff pastry square. Brush the edges of the pastry square with the egg wash. Fold one corner of the puff pastry over the fruit filling towards the opposite corner, forming a triangle. Seal the two edges of the pastry together with the tip of a fork, making a design with the tines. Brush the top of the turnovers with the egg wash and sprinkle sliced almonds over each one.
3. Pre-heat the air fryer to 180°C. Air fry two turnovers at a time for 14 minutes, carefully turning them over halfway through the cooking time.
4. While the turnovers are cooking, make the glaze by mixing the powdered sugar and milk together in a small bowl until smooth. Let the glaze sit for a minute so the sugar can absorb the milk. If the consistency is still too thick to drizzle, add a little more milk, a drop at a time, and stir until smooth.
5. Let the cooked turnovers sit for at least 10 minutes. Then drizzle the glaze over each turnover. Serve warm or at room temperature.
MIXED BERRY TURNOVERS WITH SUGAR GLAZE
