Crispy Chilli Beef

Crispy Chilli Beef

  1. First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Leave in the fridge for up to 24 hours if you can.
  2. Sprinkle the corn flour over the steal and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air fryer to 220 degrees.
  3. Carefully put the beef in the basket and cook for 6 minutes. Turn and cook for another 4-6 minutes until crispy.
  4. Meanwhile, heat 2 tbsp vegetable oil over high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 minutes until the pepper softens. Be careful not to burn the ginger and garlic. Add the vinegar, soy, sweet chilli sauce and tomato sauce, mix well and cook for another minute until bubbling.
  5. Tip the beef into the sauce and mix through. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and a little extra sauce on the side.
Slow-cooked Chicken Cacciatore

Slow-cooked Chicken Cacciatore

  1. Add chicken, garlic, mushrooms, peppers and onions, wine, seasoning and sauce to air fryer.
  2. Cook on high for 4 hours or on low for 6 hours. Season with salt and pepper, serve hot.
Italian Marinated Chicken

Italian Marinated Chicken

  1. In blender, combine vinegars, garlic, mustard, agave, basil, thyme, and 1/2 tsp each salt an pepper. Blend until smooth. Add oil and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
  2. In a small baking dish, coat chicken with 1/3 cup dressing and marinate at least 10 minutes at room temperature or up to overnight in the refrigerator.
  3. Meanwhile, transfer 3 tbsp remaining dressing to a bowl. Add peppers, tomatoes and onion and toss to coat.
  4. Cook chicken at 180 degrees for 5-7 minutes per side. Transfer to cutting board and cool for 5 minutes before slicing.
  5. Add greens to peppers and toss to coat. Top with parmesan and serve with chicken.
Air fried Parmesan Chicken

Air fried Parmesan Chicken

  1. Carefully butterfly chicken by cutting in half widthwise all the way through. Season both sides with salt and black pepper.
  2. Place flour in a shallow bowl; season with salt and pepper. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine panko, parmesan, oregano, red pepper flakes and garlic powder.
  3. Working one at a time, coat chicken in flour, shake off any excess. Dip into eggs then finally dip into panko mixture, gently pressing to adhere and ensuring both sides of chicken are well coated.
  4. Arrange chicken in a single layer in the basket. Cook at 400 degrees, turning once, for 5 minutes per side. Top chicken with marinara and mozzarella. Cook until cheese is melted, about 3 minutes more.
  5. Garnish with parsley and serve hot.
Air-fried Omelet

Air-fried Omelet

  1. Grease a round cake pan with cooking spray. In a bowl, whisk eggs, milk, a pinch of salt and black pepper until well combined.
  2. Pour the mixture into the round pan. Top half the mixture with spinach and red peppers. Carefully transfer pan to airfryer basket. Cook for 6-10 minutes at 200 degrees.
  3. Remove the pan. Top vegetables with cheese and, using a spatula, fold the omelet over the filling. Slide omelet into a plate and top with cherry tomatoes.