Preheat the Air Fryer to 360°F.

Pat the haddock fillets dry and set them aside.

In a shallow bowl, mix the crushed tortilla chips with parmesan and parsley flakes until combined.

In another bowl, whisk the egg with sea salt, black pepper, and cayenne pepper.

Dip each haddock fillet into the egg mixture, ensuring it’s well coated.

Then, dredge it in the tortilla chip mixture, pressing gently to adhere.

Drizzle olive oil over the coated fillets and place them in a lightly greased Air Fryer basket.

Cook for 11 to 13 minutes until golden brown and cooked through.

Serve warm.

Bon appétit!

Preheat the Air Fryer to 400°F.

Lightly grease the cooking basket and arrange the tuna steaks in a single layer.

Top with pearl onions.

Drizzle olive oil over the onions and tuna, then sprinkle with rosemary, marjoram, cayenne pepper, salt, and black pepper.

Bake in the Air Fryer for 9 to 10 minutes, working in two batches if necessary for even cooking.

Serve the tuna steaks warm, garnished with fresh lemon slices.

Enjoy!

To prepare the filling, combine ground chuck, sausage, cabbage, bell pepper, onion, garlic, egg, salt, and black pepper in a mixing bowl.

Mix thoroughly.

Lay the wonton wrappers on a clean, dry surface.

Divide the filling evenly among the wrappers.

Fold each wrapper in half to enclose the filling, pressing firmly along the edges to seal.

Preheat the Air Fryer to 390°F.

Lightly grease the cooking basket and arrange the dumplings in a single layer.

Cook the dumplings for 15 minutes, turning halfway through for even cooking.

While the dumplings cook, prepare the dipping sauce by combining soy sauce, sesame oil, sesame seeds, rice vinegar, and chili sauce in a small bowl.

Serve the warm dumplings with the dipping sauce on the side.

Enjoy!

In a shallow bowl, whisk together eggs and yogurt.

In a resealable bag, mix crushed tortilla chips, mesquite seasoning, salt, black pepper, and onion powder.

Dip the steak pieces into the egg mixture, ensuring they’re well coated.

Transfer the coated steak pieces into the bag, seal, and shake until evenly coated.

Preheat the Air Fryer to 400°F.

Arrange the steak pieces in the basket and cook for 14 minutes, flipping halfway through.

Lightly grease the cooking basket and add the button mushrooms.

Sprinkle shredded Swiss cheese over the mushrooms.

Bake the mushrooms in the Air Fryer at 400°F for 5 minutes or until the cheese is melted and bubbly.

Serve the cheesy mushrooms alongside the crispy beef nuggets.

Enjoy!

Preheat the Air Fryer to 380°F.

Place the sausages in the Air Fryer basket and cook for 15 minutes, shaking halfway through cooking.

In the meantime, prepare the batter.

In a mixing bowl, combine the flour and a pinch of salt.

Make a well in the center, crack in the eggs, and whisk together.

Gradually add the milk while whisking continuously until the batter is smooth and lump-free.

Transfer the sausages to a lightly greased baking pan.

Pour the batter evenly over the sausages.

Reduce the Air Fryer temperature to 370°F.

Cook the dish for approximately 25 minutes or until the batter is golden and risen.

Serve warm, optionally with gravy.

Enjoy!

Melt the lard in a Dutch oven over medium-high heat.

Sauté shallots, bell pepper, and chilies for about 4 minutes until fragrant.

Stir in the ginger-garlic paste and cook for 1 additional minute.

Season with salt and black pepper.

Transfer this mixture to a lightly greased baking pan.

In the same Dutch oven, brown the sliced beef sausages in batches, stirring occasionally.

Add them to the baking pan.

Mix in smoked paprika, beef broth, and tomato puree.

Place the baking pan in the Air Fryer basket.

Bake at 325°F for 30 minutes.

Add the spring greens to the pan and cook for an additional 5 minutes, or until wilted.

Serve warm, optionally over hot rice.

Bon appétit!

Preheat the Air Fryer to 360°F.

In a shallow bowl, whisk together the egg, black pepper, paprika, and salt.

In another shallow bowl, mix the ghee with crushed tortilla chips and coarse sea salt.

Pound the schnitzel with a meat mallet until it is 1/4-inch thick.

Dip the schnitzel into the egg mixture, ensuring it is fully coated.

Then roll it in the crumb mixture, pressing gently to adhere.

Place the schnitzel in the Air Fryer basket and cook for 13 minutes.

For the spaetzle, whisk together eggs, buttermilk, flour, and salt in a bowl.

Bring a large saucepan of salted water to a boil.

Push the spaetzle dough through a potato ricer into the boiling water, slicing the dough off as needed.

Work in batches.

When the spaetzle floats to the top, remove it with a slotted spoon and repeat with the remaining dough.

Serve the warm schnitzel alongside the freshly cooked spaetzle.

Enjoy!

Marinate the short ribs in a ceramic bowl with red wine, tamari sauce, lemon juice, ginger, salt, black pepper, paprika, and chipotle chili powder.

Cover and refrigerate for 3 hours.

Preheat the Air Fryer to 380°F.

Discard the marinade and place the short ribs in the Air Fryer basket.

Cook the ribs for 10 minutes, turning them over halfway through.

While the ribs cook, heat a saucepan over medium heat.

Add the reserved marinade along with ketchup, garlic powder, and cumin.

Simmer until the sauce thickens slightly.

Pour the prepared sauce over the warm short ribs and serve immediately.

Enjoy!

Trim the excess fat from the beef ribs.

In a small bowl, mix sunflower oil, cracked peppercorns, red pepper flakes, dry mustard, and sea salt.

Rub this mixture over the ribs.

Preheat the Air Fryer to 395°F.

Place the ribs in the Air Fryer and cook for 11 minutes.

Reduce the heat to 330°F and continue cooking for an additional 18 minutes.

Remove from the Air Fryer and serve warm.

Enjoy!