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.
Chicken French with Lemon Butter Sauce

Chicken French with Lemon Butter Sauce

  1. Place flour and eggs in separate shallow bowls.
  2. Season chicken with salt and pepper. Coat each cutlet with flour. Dip in egg until coated.
  3. Heat pan on high for 2-3 minutes. Add 2 cutlets and cook about 3 minutes. Turn over and cook for another 3 minutes until internal temperature reaches 165 degrees. Drain on paper towels when done.
  4. Serve chicken with warmed sauce and parsley.
Turkey Breasts

Turkey Breasts

  1. Remove the turkey breast from the packaging and pat dry with a paper towel. Cut out the backbone of the turkey with sharp kitchen scissors. Trim the breastbones, so that the turkey can sit breast side up in an air fryer basket. Let rest at room temperature for 30 minutes.
  2. Meanwhile, place the butter in a small bowl and mash with a fork. Add the garlic and herbs and and mash together. Starting at the top of each breast, near the wishbone, work your fingers between the flesh and the skin to create a pocket. Divide the butter evenly between the two sides and rub all over the breast. Press the skin down back into place.
  3. Drizzle the breasts all over with the oil, then season with the salt and pepper. Place the skin side up in the air fryer basket. Cook for 30 minutes at 160 degrees, until skin is golden brown. Turn around and cook for another 30 minutes.
  4. Remove to a cutting board. Tent with foil for 5 minutes. Carve the breasts from the bones. Slice into pieces and serve with turkey gravy.
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.