Air-Fryer Cookbook (Softcover) Jenny Tschiesche

An air-fryer is the latest kitchen must-have and this is the recipe book to go with it! This nifty, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. But air-fryers offer plenty of other benefits too: they require practically no heat up time, cook food fast and evenly, can be used away from home (making them popular for camping trips, staycations, and student living), plus clean-up is easy too. Nutritionist Jenny Tschiesche has developed 101 tried-and-tested recipes to help you get the very best out of your air-fryer. Her appealing ideas take their inspiration from all styles of world cuisine, and there is something here to suit every occasion, from snacks and sides, to complete meals and sweet treats. SEE BELOW FOR RECIPES.


Jenny Tschiesche


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Satay Chicken Skewers, serves 4

“Rich and peanutty in flavour, this satay marinade is a perfect match for succulent chicken breast pieces.”

3 chicken breasts, chopped into 3 x 3-cm/11/4 x 11/4-in. cubes


200 ml/3/4 cup canned coconut milk (including the thick part from the can); 1 plump garlic clove, finely chopped; 2 teaspoons freshly grated ginger; 2 tablespoons soy sauce; 1 heaped tablespoon peanut butter; 1 tablespoon maple syrup; 1 tablespoon mild curry powder; 1 tablespoon fish sauce

Mix the marinade ingredients thoroughly in a bowl, then toss in the chopped chicken and stir to coat thoroughly. Leave in the fridge to marinate for at least 4 hours.

Preheat the air-fryer to 190ºC/375ºF.

Thread the chicken onto 8 metal skewers. Add to the preheated air-fryer (you may need to cook these in two batches, depending on the size of your air-fryer). Air-fry for 10 minutes.

Check the internal temperature of the chicken has reached at least 74ºC/165ºF using a meat thermometer.

Teriyaki Steak Skewers, serves 4

“This Japanese-style marinade brings out the natural sweetness of the cubed steak. The steak not only has great flavour, but a melt-in-the-mouth texture too.”

4 sirloin steaks, diced into 2.5-cm/1-in. cubes; sliced red chilli/chili, spring onion/scallion and coriander/cilantro, to garnish


60 ml/4 tablespoons soy sauce (or tamari); 2 tablespoons runny honey; 1 teaspoon unrefined sugar; ½ teaspoon brown rice vinegar; ½ teaspoon onion granules; 1 ½ teaspoons freshly grated ginger; 1 ½ teaspoons freshly grated garlic;

Make up the marinade by combining all ingredients in a jar and shaking vigorously.

Bring the steaks out of the fridge 30 minutes before cooking.

Place in a bowl, cover with the marinade and leave to marinate at room temperature for the full 30 minutes.

Preheat the air-fryer to 180ºC/350ºF.

Thread the marinated steak pieces onto metal skewers and place these into the preheated air-fryer. Air-fry for 3–5 minutes, depending on how rare you like your steak.

Serve immediately, scattered with sliced chilli/chili, spring onion/scallion and coriander/cilantro.

Pitta Pizza, serves 2

“A great use of round pitta breads as a pizza base, this light meal can be made in minutes.”

2 round wholemeal pitta breads; 3 tablespoons passata/strained tomatoes; 4 tablespoons grated mozzarella; 1 teaspoon dried oregano; 1 teaspoon olive oil; basil leaves, to serve

Preheat the air-fryer to 200’C/400’F.

Pop the pittas into the preheated air-fryer and air-fry for 1 minute.

Remove the pittas from the air-fryer and spread a layer of the passata/strained tomatoes on the pittas, then scatter over the mozzarella, oregano and oil. Return to the air-fryer and air-fry for a further 4 minutes.

Scatter over the basil leaves and serve immediately.