12 minute read
FRYING HIGH
from Dxfcx
Vegetable meatzza
F O O D
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AIR FRYERSPECIAL
Roast veg deluxe
Frying high
Attention comfort food lovers – there’s more to air frying than making things golden and crispy
White bean shakshuka
White bean shakshuka
SERVES 2
INGREDIENTS
2 Tbsp coriander stalks, chopped finely 2 tsp extra virgin olive oil 2 spring onions, chopped finely ½ tsp ground cumin ½ tsp smoked paprika 400g jar arrabbiata pasta sauce 400g can cannellini beans, drained, rinsed 1 char-grilled capsicum, sliced 3 eggs, at room temperature 1 medium avocado, diced Purple salad leaves and char-grilled split pitta bread, to serve
1 Oil a 3-cup 20cm ovenproof dish; ensure that it will fit into a 5.3-litre air fryer. (You can also use two large ramekins and increase the eggs to four). 2 Place chopped coriander stalks, oil, spring onion and spices in the dish. Pull out the airfryer pan and basket. Place dish in the basket. Slide pan and basket back into appliance. Set temperature to 180°C and set timer for 3 minutes; cook until fragrant. 3 Taking care, pull out the pan and basket; stir in pasta sauce, beans and capsicum to dish until combined. Cover top of dish with foil. Set timer for 10 minutes; cook until mixture is hot. 4 Make three indents in the bean mixture and break an egg into each; season. Set timer for 8 minutes; cook until eggs are just set or cooked to your liking. 5 Serve shakshuka topped with avocado and salad leaves, and with the char-grilled pitta bread.
Vegetable meatzza
SERVES 2
INGREDIENTS
500g beef mince ½ cup grated parmesan ½ cup panko breadcrumbs ½ tsp fennel seeds, crushed ¼ tsp dried thyme 1 egg, beaten lighlly 1 clove garlic, crushed 1⁄3 cup arrabbiata pasta sauce 75g mozzarella, sliced thinly ½ medium courgette, sliced into rounds ½ bunch asparagus, halved lengthways and crossways 100g Swiss brown mushrooms, sliced thinly 75g cured chorizo, sliced thinly ¼ cup basil leaves
1 Preheat a 5.3 litre air fryer to 200°C for 3 minutes. 2 Combine beef, parmesan, breadcrumbs, fennel, thyme, egg and garlic in a bowl; season. 3 Cut out a 22cm round from a piece of baking paper. Press mince mixture over the baking paper round to form an 18cm round. 4 Taking care, pull out the air-fryer pan and basket; lower meatzza base, on the paper, into the basket. Slide pan and basket back into appliance. Keep temperature set at 200°C and set timer for 8 minutes; cook until base is cooked through. 5 Carefully lift cooked meatzza base, on the paper from the basket; drain off liquid. 6 Spread meatzza base with pasta sauce; top with mozzarella, courgette, asparagus, mushroom and chorizo. Lower meatzza, on the paper, back into the basket. Keep temperature set at 200°C and set timer for 10 minutes; cook until vegetables and chorizo are cooked through. 7 Serve meatzza immediately, topped with basil.
Roast veg deluxe
SERVES 4
INGREDIENTS
1.2kg baby potatoes 1 bunch baby orange carrots (250g) 1 bunch baby purple carrots (250g) 1 bunch baby white carrots (525g) 1 whole bulb garlic 1 Tbsp fennel seeds 2 tsp smoked paprika 6 bay leaves 2 Tbsp extra virgin olive oil
1 Preheat a 5.3-litre air fryer to 200°C for 3 minutes. 2 Halve potatoes. Trim and scrub unpeeled carrots; cut any larger carrots in half lengthways. Separate unpeeled garlic into cloves. Place potatoes, carrots and garlic in a large bowl with remaining ingredients; season and toss to combine. 3 Taking care, pull out the air-fryer pan and basket; place vegetables in basket. Slide the pan and basket back into appliance. Keep temperature set at 200°C and set timer for 20 minutes; cook, turning halfway through cooking time, or until vegetables are golden and tender.
Crisp tofu with palm sugar dressing
SERVES 4
INGREDIENTS
600g medium tofu 2 bunches broccolini, trimmed, thick stems halved lengthways 170g gai Ian, trimmed, cut into 5cm lengths 3 egg whites 1 cup rice flour 2 Tbsp sesame seeds 1 Tbsp ground white pepper 2 tsp freshly ground black pepper 2 tsp salt Olive oil cooking spray Sliced spring onions, sliced red chilli, extra sesame seeds and lime cheeks, to serve
PALM SUGAR DRESSING
1 Tbsp finely grated ginger ¼ cup extra virgin olive oil 2 Tbsp lime juice ¼ cup mirin ¼ cup soy sauce 1 Tbsp finely grated palm sugar 1 small red chilli, chopped finely
1 Cut tofu horizontally into four slices. Cut each slice in half to make eight pieces in total. Line a board with paper towel. Place tofu slices on paper towel; lay more paper towel on top of tofu, then top with a heavy tray (or small chopping board) to weigh the tofu down. Leave for 10 minutes to drain. 2 Preheat a 5.3-litre air fryer to 180°C for 3 minutes. 3 Rinse broccolini and gai lan. Taking care, pull out the air-fryer pan and basket; place damp vegetables in basket. Slide the pan and basket back into appliance. Keep temperature set at 180°C and set timer for 5 minutes; cook until vegetables are just tender. Transfer vegetables to a platter; cover to keep warm. 4 Meanwhile, for the Palm Sugar Dressing, place ingredients in a screw-top jar; shake well to combine. 5 Beat egg whites in a shallow bowl. Combine rice flour, sesame seeds, peppers and salt in a second shallow bowl. Dip tofu slices in egg white, then coat in rice flour mixture; spray generously with oil. 6 Place half the coated tofu in the basket. Keep temperature set at 180°C and set timer for 15 minutes; cook, turning halfway through cooking time, or until tofu is crisp and golden. Transfer tofu to a wire rack. Repeat cooking with remaining coated tofu. 7 Top vegetables with crisp tofu, sliced spring onion, sliced chilli and extra sesame seeds; drizzle with dressing. Serve with lime cheeks.
SERVES 4
INGREDIENTS
3 large courgettes, halved lengthways ½ cup ground almonds or panko breadcrumbs ½ cup finely grated parmesan 1 tsp smoked paprika 1 tsp fresh rosemary or oregano, chopped Pinch ground chilli 2 Tbsp extra virgin olive oil
1 Cut courgettes into 1cm thick ‘fries’ . 2 Combine ground almonds or panko breadcrumbs with parmesan, smoked paprika, rosemary or oregano, and the ground chilli in a bowl. 3 Preheat a 5.3-litre air fryer to 200°C for 3 minutes. 4 Toss courgette fries with olive oil, then coat in almond mixture. 5 Place half the fries in the air-fryer basket in a single layer. Keep temperature the same and set timer for 10 minutes; cook, turning halfway through cooking time, until fries are golden. Transfer to a plate; cover to keep warm. Repeat with remaining fries. Season to taste. Serve with Greek yoghurt dipping sauce.
Haloumi fries
Greek feta & oregano fries
SERVES 4
INGREDIENTS
700g frozen fries 8 unpeeled garlic cloves Cooking oil 100g Greek feta 1 tsp sea salt flakes 1 tsp dried oregano
1 Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Place frozen fries in the air-fryer basket with garlic cloves; spray with cooking oil. Keep temperature the same and set timer for 10 minutes; cook, turning halfway through cooking time, or until fries are golden. 2 Tip fries into a large bowl. Crumble over feta and sprinkle with salt flakes and dried oregano; toss to combine.
Haloumi fries
SERVES 4
INGREDIENTS
2 x 225g blocks of haloumi ½ cup plain flour 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika
1 Cut haloumi horizontally into three slices each. Cut each slice into three ‘fries’; you will have 18 in total. 2 Combine flour, cumin, coriander and smoked paprika in a bowl. 3 Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Spray the air-fryer basket with oil. Spray haloumi fries with oil, then coat in flour mixture. Place haloumi fries in the basket in a single layer. Keep temperature the same and set timer for 5 minutes; cook until fries are golden. Serve with Greek yoghurt dipping sauce.
Greek yoghurt dipping sauce
Greek yoghurt dipping sauce
MAKES 1¼ cups
INGREDIENTS
1¼ cups Greek yoghurt 1 tsp finely grated lemon rind 1 garlic clove, smashed 2 Tbsp dill, finely chopped 2 Tbsp mint, finely chopped
1 Combine yoghurt, lemon rind, garlic, dill and mint; season taste. 2 Remove the garlic clove when ready to serve.
Tip Use just one herb in the sauce, if desired.
Greek feta & oregano fries
Swap it To make red curry fish cakes, use the equivalent weight of kūmara instead of potatoes and stir 2 tablespoons Thai red curry paste into the mash; use coriander instead of dill.
Salmon & lemon fish cakes
MAKES 8
INGREDIENTS
3 medium floury potatoes (like Agria or
Red Rascal), chopped coarsely 2 Tbsp olive oil Olive oil cooking spray 400g skinless, boneless salmon fillets 2 spring onions, sliced thinly 2 tsp finely grated lemon rind 1 Tbsp dill or parsley, finely chopped 1 egg, beaten lightly 1½ cups panko breadcrumbs Lime wedges, to serve
1 Preheat a 5.3 Iitre air fryer to 180°C for 3 minutes. 2 Boil potatoes until tender; drain. Mash potatoes with olive oil until smooth. 3 Meanwhile, taking care, pull out the airfryer pan and basket; spray the basket with oil, then place salmon in the basket. Slide the pan and basket back into appliance. Keep temperature set at 150°C and set timer for 6 minutes; cook until salmon is cooked through. Pull out the pan and basket; cool salmon in the basket. 4 Flake salmon into the mashed potato; mash until salmon breaks into smaller pieces. Add spring onion, lemon rind, dill, egg and half the breadcrumbs; season and stir to combine. With damp hands, shape mixture into eight patties. Place on a tray; freeze for 10 minutes to firm. 5 Coat patties in remaining breadcrumbs; spray generously with oil. Place patties in the basket. Keep temperature set at 180°C and set timer for 8 minutes; cook, turning halfway through cooking time, or until patties are golden and heated through. 6 Serve fish cakes with lime wedges.
Gluten-free chicken nuggets
SERVES 4
INGREDIENTS
2 x 300g chicken breast fillets 2 cups cornflakes 2⁄3 cup gluten-free plain flour 2 tsp ground paprika 1 tsp onion salt ¼ cup finely grated parmesan 2 eggs Olive oil cooking spray 2⁄3 cup aioli 2 tsp sriracha chilli sauce Lemon wedges, to serve
1 Preheat a 5.3-litre air fryer to 180°C for 3 minutes. 2 Cut chicken into nugget-sized pieces. Crush the cornflakes by hand in a medium bowl until coarsely crushed. Add ½ cup of the flour, the paprika, onion salt and parmesan to bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another medium bowl. Place remaining flour in a third bowl. Dust a few of the chicken pieces at a time in flour, shaking off excess, dip into egg, then coat in the spiced cornflake mixture. Spray nuggets generously with oil. 3 Taking care, pull out the air-fryer pan and basket; place half the nuggets in the basket. Slide the pan and basket back into appliance. Keep temperature set at 180°C and set timer for 8 minutes; cook, turning halfway through cooking time, or until nuggets are golden and cooked through. Transfer cooked nuggets to a platter; cover to keep warm. Repeat cooking with remaining nuggets. 4 Serve chicken nuggets with aioli swirled with sriracha, and the lemon wedges.
Not-so Frenchy toast
SERVES 4
INGREDIENTS
2 medium oranges ¼ cup maple syrup 150g cherries, pitted, halved, plus 16 whole cherries, extra 3 eggs ¼ cup milk ½ tsp ground cinnamon 1 tsp vanilla bean paste 8 x 2cm thick slices sourdough bread Cooking oil spray 1⁄3 cup Greek yoghurt ¼ cup flaked natural almonds, toasted Extra maple syrup and ground cinnamon, to serve 1 Peel a thin strip of rind from 1 orange and finely grate 1 teaspoon rind. Squeeze juice from both oranges; you will need ½ cup juice. 2 Combine orange strip, orange juice and maple syrup in a small heatproof bowl with halved and extra whole cherries. Pull out the pan and basket of a 5.3-litre air fryer. Place bowl in the basket. Slide the pan and basket back into appliance. Set temperature to 180°C and set timer for 4 minutes, to preheat air fryer and warm the cherry mixture. 3 Whisk grated orange rind, eggs, milk, cinnamon and vanilla in a shallow dish until combined. Dip half the bread slices, one at a time, into egg mixture, turning until soaked; drain away excess. 4 Taking care, pull out the air-fryer pan and basket; remove bowl with cherry mixture and cover to keep warm. Spray the basket with oil. Place the soaked bread slices in basket. Keep temperature set at 180°C and set timer for 10 minutes; cook, turning halfway through cooking time, or until bread is browned and cooked through. 5 Transfer French toasts to a plate; cover to keep warm. Repeat dipping remaining bread slices in egg mixture, then repeat cooking with more oil spray. 6 Serve French toasts topped with yoghurt, flaked almonds, and warm cherry mixture, drizzled with extra maple syrup and sprinkled with cinnamon.
Monster healthy carrot cake muffins
MAKES 6
INGREDIENTS
18 x ¾ cup muffin wraps 2 cups ground almond 2 Tbsp chia seeds 1 tsp gluten-free baking powder ½ tsp baking soda 1 tsp ground cinnamon 1 Tbsp ground ginger 3 eggs ¼ cup extra virgin olive oil ¾ cup coconut sugar 2 tsp vanilla extract 1 large courgette 1 large carrot 1 large apple ½ cup smooth ricotta ¼ cup natural almonds, chopped
1 Preheat a 5.3-litre air fryer to 160°C for 3 minutes. Stack three muffin wraps together to create six triplelayered muffin wraps. 2 Combine ground almonds, chia seeds, baking powder, baking soda and spices in a large bowl. Whisk eggs, oil, sugar and vanilla in a medium bowl; add to dry ingredients, stirring until just combined. 3 Coarsely grate courgette, carrot and apple into a medium bowl. Using your hands, pick up handfuls of the courgette mixture and squeeze very firmly to remove excess liquid. Fold courgette mixture into the almond mixture until just combined. Spoon the muffin mixture into stacked muffin wraps. 4 Taking care, pull out the air-fryer pan and basket; place filled muffin wraps in the basket. Slide the pan and basket back into appliance. Keep temperature set at 160°C and set timer for 5 minutes; leave to cook. 5 Cover top of muffins with a piece of foil. Set timer for 25 minutes; leave to cook. 6 Top each muffin with a spoonful of ricotta and scatter with chopped almonds. Set timer for 5 minutes; cook until a skewer inserted into the centre of a muffin comes out clean and ricotta is browned. Transfer muffins to a wire rack to cool.