Patatas Bravas
Serves: 4-6 persons Ingredients: 3-4 large russet potatoes, cleaned, peeled, and chopped into ½ inch pieces 1 tablespoon corn oil 3 tablespoons olive oil, divided ½ cup (4 ounces) crushed tomatoes 1 teaspoon red wine vinegar 1 teaspoon hot smoked paprika ¼ teaspoon sugar 1 serrano chilli pepper, minced 1 clove garlic, minced 1 teaspoon fresh lemon juice ¼ cup mayonnaise Kosher salt, to taste Directions: 1. Preheat the air fryer to 400ºF. In a large roasting pan, combine the potatoes, corn oil and 2 tablespoons of the olive oil, tossing to coat the potato pieces evenly in the oil. 2. Place the potatoes in the air fryer and cook until crisp and golden about 20-30 minutes. Be sure to occasionally stir them, so they don't stick. 3. While the potatoes are baking, prepare the sauce: using a food processor, blend the tomatoes, red wine vinegar, paprika, sugar, chilli, garlic, lemon juice, mayonnaise, and remaining olive oil until smooth. Add salt to taste. 4. Remove the cooked potatoes from the air fryer, and season to taste. Plate the potatoes and serve with a small bowl of dipping sauce.
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Tex-Mex Steak
Serves: 4 persons Ingredients: 1 pound skirt steak 1 chipotle pepper in adobo sauce, minced 2 tablespoons adobo sauce ½ teaspoon salt ⅓ teaspoon pepper ⅛ teaspoon crushed red pepper flakes Directions: 1. Cut the steak into four pieces and place them on a plate. 2. In a small bowl, combine the minced chipotle pepper, adobo sauce, salt, pepper, and crushed red pepper flakes. Spread over the steaks on both sides. 3. Let the steaks stay at room temperature for at least 20 minutes, or refrigerate the steaks up to 12 hours. 4. Put the steaks two at a time in the air fryer basket and set the air fryer for 10 minutes at 390°F until the steaks register an internal temperature of at least 150°F. Repeat with remaining steaks while the first ones finish.
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Pork Kebabs
Serves: 4 persons Ingredients: 2 pounds pork, cut into 1 inch pieces ⅓ cup olive oil 2 lemons, juiced 2 garlic cloves, minced 2 teaspoons honey 2 teaspoons fresh thyme 2 teaspoons kosher salt 1 teaspoon black pepper 10 ounces cremini mushrooms Bell peppers of different colors 1 medium red onion 2 small zucchinis Directions: 1. In a bowl, mix the olive oil, lemon juice, garlic, honey, thyme, salt and pepper. Then let the marinade covers the pork thoroughly. Cover the pork with plastic wrap and place it in the refrigerator to marinate for about 30 minutes. 2. Clean the mushrooms and halve. Remove the stems and seeds from the bell peppers, and cut into 1 inch size chunks. Cut the zucchini into ½ inch thick rounds and the onion into 1 inch size chunks. 3. Start threading a piece of chicken, then a bell pepper, mushroom, zucchini and onion on a skewer. Repeat for several times with the remaining skewers. 4. Put the skewers in the basket and slide the basket into the air fryer. Set the air fryer to 390˚F for 30 minutes. 5. Once the timer has run out, lift the basket out of the pan and use the provided tongs to remove the skewers and place on a heat resistant surface to cool down for 5 minutes before serving. Tip: If you don't like pork, you can use chicken or other meat for the kebabs.
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Welsh Rarebit Muffins
Serves: 4 persons Ingredients: 8 paper muffin cases 1 small egg 2 tablespoons vegetable oil 75ml milk 100g plain flour 1 teaspoon baking powder Pinch mustard powder 40g Parmesan, grated Dash of Worcestershire sauce Directions: 1. Preheat the air fryer to 390℉. 2. Double up the muffin cases to form four. 3. Beat egg in a bowl, then whisk in oil and milk. Sift in flour, baking powder and mustard. Mix until smooth. 4. Stir in the cheese and Worcestershire sauce and spoon the batter into the cases in the fryer basket. Bake for 15 minutes or until golden.
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