Description
RECIPES:
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
MARINADE
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
MARINADE
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.