Recipes

Classic Toad in the Hole

Classic Toad in the Hole

Fluffy Yorkshire pudding baked with savory beef sausages—a family classic!
Couverts4
Preparation time:45 minutes
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Equipment

Ingredients

  • 6 beef sausages
  • 1 tablespoon butter melted
  • 1 cup plain flour
  • A pinch of salt
  • 2 eggs
  • 1 cup semi-skimmed milk

Instructions

  • 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!

Notes & Wine Advice

Wine Advice
Pair with a full-bodied red wine like Syrah or a hearty pint of ale for a traditional touch.

Nutrition values

Calories: 584 kcal | koolhydraten: 29.5 g | Eiwitten: 23.4 g | Vet: 40.2 g | Suiker: 3.4 g
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Course; Air fryer / Beef / Main Course
Cuisine; England
Diets; Flexitarian

Smoky Beef Sausage Goulash

Smoky Beef Sausage Goulash

Smoky sausage goulash with vibrant veggies in a rich tomato broth—comfort food at its finest.
Couverts2
Preparation time:40 minutes
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Equipment

Ingredients

  • 1 tablespoon lard melted
  • 1 shallot chopped
  • 1 bell pepper chopped
  • 2 red chilies finely chopped
  • 1 teaspoon ginger-garlic paste
  • Sea salt to taste
  • 1/4 teaspoon ground black pepper
  • 4 good quality beef sausages thinly sliced
  • 2 teaspoons smoked paprika
  • 1 cup beef bone broth
  • 1/2 cup tomato puree
  • 2 handfuls spring greens shredded

Instructions

  • 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!

Notes & Wine Advice

Wine Advice
Pair with a medium-bodied red wine like Merlot or a rich dark ale for a comforting meal.

Nutrition values

Calories: 565 kcal | koolhydraten: 14.3 g | Eiwitten: 20.6 g | Vet: 47.1 g | Suiker: 5.2 g
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Course; Air fryer / Beef / Main Course
Cuisine; Hungarian
Diets; Flexitarian

Golden Beef Schnitzel with Buttermilk Spaetzle

Golden Beef Schnitzel with Buttermilk Spaetzle

Crispy schnitzel and soft buttermilk spaetzle—a classic comfort meal with a modern twist!
Couverts2
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Air fryer
  • Mixing bowls
  • Meat mallet
  • Potato ricer
  • large saucepan

Ingredients

  • 1 egg beaten
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon ghee melted
  • 1/2 cup tortilla chips crushed
  • 2 thin-cut minute steaks
  • For the Buttermilk Spaetzle:
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt

Instructions

  • 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!

Notes & Wine Advice

Wine Advice
Pair with a light-bodied Riesling or a crisp lager for a perfect German-inspired pairing.

Nutrition values

Calories: 522 kcal | koolhydraten: 17.1 g | Eiwitten: 62.2 g | Vet: 20.7 g | Suiker: 1.8 g
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Course; Air fryer / Beef / Main Course
Cuisine; Germany
Diets; Flexitarian

Bold Spicy Short Ribs with Red Wine Sauce

Bold Spicy Short Ribs with Red Wine Sauce

Succulent short ribs with a spicy red wine sauce—perfect for an indulgent dinner.
Couverts4
Preparation time:20 minutes
marinating 3 hours
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Equipment

Ingredients

  • 1 1/2 pounds short ribs
  • 1 cup red wine
  • 1/2 cup tamari sauce
  • 1 lemon juiced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chipotle chili powder
  • 1 cup ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

Instructions

  • 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!

Notes & Wine Advice

Wine Advice
Pair with a bold red wine like Cabernet Sauvignon or a spicy Shiraz to enhance the dish’s rich flavors.

Nutrition values

Calories: 505 kcal | koolhydraten: 22.1 g | Eiwitten: 35.2 g | Vet: 31 g | Suiker: 15.3 g
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Course; Air fryer / Beef / Main Course
Cuisine; American
Diets; Flexitarian

Tender Classic Beef Ribs

Tender Classic Beef Ribs

Perfectly spiced and tender beef ribs, ready in just 35 minutes!
Couverts4
Preparation time:35 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 2 pounds beef back ribs
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon mixed peppercorns cracked
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dry mustard
  • Coarse sea salt to taste

Instructions

  • 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!

Notes & Wine Advice

Wine Advice
Pair with a robust red wine like Zinfandel or a dark ale to complement the rich flavors of the ribs.

Nutrition values

Calories: 532 kcal | koolhydraten: 0.4 g | Eiwitten: 44.7 g | Vet: 39 g | Suiker: 0 g
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Course; Air fryer / Beef / Main Course
Diets; Flexitarian

Mediterranean Beef Kofta Wraps

Mediterranean Beef Kofta Wraps

Flavor-packed beef kofta kebabs wrapped with tahini, fresh greens, and tomatoes in warm flatbread.
Couverts4
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 1/2 cup leeks chopped
  • 2 garlic cloves smashed
  • 1 pound ground chuck
  • 1 slice of bread soaked in water until fully tender
  • Salt to taste
  • 1/4 teaspoon ground black pepper or more to taste
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground sumac
  • 3 saffron threads
  • 2 tablespoons loosely packed fresh continental parsley leaves
  • 4 tablespoons tahini sauce
  • 4 warm flatbread
  • 4 ounces baby arugula
  • 2 tomatoes cut into slices

Instructions

  • In a large mixing bowl, combine the chopped leeks, garlic, ground chuck, soaked bread, salt, black pepper, cayenne pepper, sumac, saffron threads, and parsley leaves.
  • Knead the mixture with your hands until well combined.
  • Shape the beef mixture around wooden skewers, forming pointed-ended sausages.
  • Preheat the Air Fryer to 360°F.
  • Cook the kofta kebabs in the Air Fryer for 25 minutes.
  • Spread tahini sauce on each flatbread.
  • Place the cooked kofta kebabs on top, followed by baby arugula and tomato slices.
  • Wrap the flatbread around the filling and serve warm.
  • Enjoy!

Notes & Wine Advice

Wine Advice
Pair with a crisp Rosé or a light, sparkling mineral water with a hint of citrus for a refreshing meal.

Nutrition values

Calories: 436 kcal | koolhydraten: 32 g | Eiwitten: 33.7 g | Vet: 20.5 g | Suiker: 4.1 g
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Course; Air fryer / Beef / Sandwiches
Cuisine; Mediterranean
Diets; Flexitarian

Crispy Lime Steak Fingers

Crispy steak fingers served with tangy lime dipping sauce

Crispy Lime Steak Fingers

Tender strips of marinated sirloin coated with paprika, Parmesan and breadcrumbs, then air-fried until crisp and served with a tangy lime dipping sauce.
Couverts4 servings
Preparation 20 minutes
Preparation time:14 minutes
Marinating Time 3 hours
Total time 3 hours 34 minutes
estimated costs pp $3.50
Deel op Facebook Print Recipe

Equipment

  • Air fryer
  • Cutting board
  • Kitchen tongs
  • Meat mallet
  • Meat thermometer
  • Mixing bowls
  • Resealable food bag
  • Saucepan
  • Sharp knife
  • Whisk

Ingredients

For the Steak Fingers

  • 680 g sirloin steak
  • 2 large eggs lightly whisked
  • 100 g breadcrumbs
  • 25 g finely grated Parmesan
  • 1 teaspoon paprika
  • Nonstick cooking spray

For the Lime Marinade and Sauce

  • 60 ml soy sauce
  • 60 ml freshly squeezed lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon shallot powder
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 30 ml water
  • 1 teaspoon brown sugar

Instructions

For the Lime Marinade and Sauce

  • Whisk together the soy sauce, lime juice, garlic powder, shallot powder, celery seeds, mustard seeds, red pepper flakes and black pepper.
  • Transfer 60 ml of the mixture to a clean covered container.
  • Refrigerate the reserved mixture for the dipping sauce.
  • Place the remaining marinade in a resealable food bag.

For the Steak Fingers

  • Cut the sirloin steak into strips approximately 2.5 cm wide.
  • Place the steak strips in the bag containing the marinade.
  • Seal the bag and turn it several times to coat the steak.
  • Refrigerate for 3 hours.
  • Remove the steak from the refrigerator.
  • Discard the marinade that has been in contact with the raw meat.
  • Place the steak strips between two sheets of baking paper.
  • Gently pound them to an even thickness with a meat mallet.
  • Place the whisked eggs in one mixing bowl.
  • Combine the breadcrumbs, Parmesan and paprika in a second mixing bowl.
  • Dip each steak strip into the egg.
  • Coat each strip evenly with the breadcrumb mixture.
  • Preheat the air fryer to 200°C.
  • Lightly spray the breaded steak fingers with nonstick cooking spray.
  • Arrange them in a single layer in the air fryer basket.
  • Cook in batches when necessary.
  • Air-fry for 10 to 14 minutes.
  • Turn the steak fingers halfway through the cooking time.
  • Check that the steak has reached your preferred safe internal temperature.
  • Transfer the cooked steak fingers to a clean serving plate.

For the Lime Dipping Sauce

  • Pour the clean reserved marinade into a small saucepan.
  • Add the water and brown sugar.
  • Bring the sauce to a full boil.
  • Cook for 2 minutes while stirring.
  • Remove the sauce from the heat.
  • Allow it to cool slightly.
  • Serve the crispy steak fingers hot with the lime dipping sauce.

Notes & Wine Advice

Serving Suggestions

Serve the steak fingers with the warm lime dipping sauce, sweet potato fries, coleslaw or a crisp green salad. Lime wedges and sliced spring onions make suitable garnishes.

Recipe Notes

Reserve part of the lime mixture before it comes into contact with the raw steak. Discard all marinade used for the raw meat. Do not turn that contaminated marinade into dipping sauce by merely warming it. Cooking time varies according to the thickness of the steak strips and the air-fryer model, so check the meat with a thermometer.

Variations

Add extra red pepper flakes or chilli powder for a hotter coating. Panko breadcrumbs produce a coarser and crispier crust. The sirloin can also be replaced with tender beef rump, although tougher cuts may require additional tenderising.

Storage

Refrigerate leftover steak fingers and sauce separately in airtight containers for up to two days. Reheat the steak fingers in the air fryer at 180°C until piping hot and crisp. Reheat the sauce separately in a saucepan.

Wine Advice

A lively Sauvignon Blanc complements the fresh lime and cuts through the rich breadcrumb coating. A dry sparkling wine is another suitable choice.

Nutrition values

Serving: 1 serving | Calories: 471 kcal | koolhydraten: 13.9 g | Eiwitten: 42.5 g | Vet: 26.3 g | Verzadigd vet: 9 g | Natrium: 980 mg | Suiker: 4.7 g
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Course; Air fryer / Beef / Fingerfood / Main Course / Snack
Cuisine; American / Asia / Fusion / Mexican
Season: All Seasons
Diets; Flexitarian / High-Protein / Low Sugar / Nut Free
Occasions Family Dinner / Game Day / Movie night / Party / Weekend

Crispy steak fingers are tender strips of marinated sirloin covered with a seasoned Parmesan and breadcrumb coating. They cook in the air fryer until golden and are served with a tangy dipping sauce made with lime, soy sauce and mild spices. This combination makes them suitable as a main meal, substantial snack or warm party dish.

Crispy steak fingers

Sirloin is a practical choice because it has enough tenderness for quick cooking while retaining a satisfying beef texture. Cutting the steak into evenly sized strips helps every piece cook at approximately the same rate. Lightly pounding thicker sections also prevents some pieces from remaining undercooked while others become dry.

The meat marinates for three hours in lime juice, soy sauce, garlic, shallot and several spices. Lime juice adds freshness and begins softening the exterior of the meat. Soy sauce contributes salt and savoury depth, while mustard seeds, celery seeds and red pepper flakes create a more complex flavour.

Safe preparation of the sauce

Part of the lime mixture must be reserved before the raw steak is added. This clean portion becomes the dipping sauce. The marinade that has touched raw meat should be discarded rather than simply warmed and served. Keeping the two portions separate avoids cross-contamination and makes the preparation much safer.

The clean reserved mixture is combined with water and brown sugar before being boiled briefly. Water reduces the intensity of the soy sauce, while sugar rounds out the sharp acidity of the lime. Never use utensils or containers that have touched raw beef for the finished sauce unless they have first been washed thoroughly.

More information about avoiding cross-contamination and handling raw meat is available in the FDA safe food handling guidance.

Creating a crisp coating

Whisked egg helps the breadcrumb mixture adhere to the marinated steak. Finely grated Parmesan adds savoury flavour and encourages browning, while paprika gives the crust a warmer colour. Panko can replace ordinary breadcrumbs when a rougher and crunchier coating is preferred.

Press the crumbs gently onto every strip, but avoid forming a heavy coating. Excess breading can fall from the meat and collect underneath the air-fryer basket. A light application of cooking spray helps the crumbs turn golden without requiring deep-frying.

Cooking the beef evenly

Arrange the breaded strips in one layer with space between them. Overcrowding restricts airflow and can leave the coating soft. Cooking in two batches takes slightly longer but normally produces a much better result. Turn each piece halfway through so both sides brown evenly.

The exact cooking time depends on the thickness of the beef and the power of the appliance. Start checking after ten minutes rather than relying exclusively on the timer. For additional dishes prepared with circulating hot air, visit the air-fryer recipe collection.

Ways to serve the dish

These air fryer beef strips work well with sweet potato fries, potato wedges, coleslaw or a simple green salad. They can also be arranged on a sharing platter with lime wedges, sliced spring onions and individual bowls of dipping sauce.

When served as a main course, divide the recipe among four plates. For a party, cut the strips slightly smaller and provide cocktail sticks. Browse the beef collection or the finger-food recipes for complementary dishes.

Storage and reheating

Refrigerate cooked steak fingers within two hours and store the dipping sauce separately. Use refrigerated leftovers within two days. Reheat the beef in the air fryer at 180°C until piping hot. A microwave will warm the meat, but it will soften the breadcrumb crust.

Sauvignon Blanc is a suitable wine because its citrus character complements the lime while its acidity balances the fried-style coating. Serve the freshly cooked crispy steak fingers immediately for the best combination of tender beef, crunchy breadcrumbs and warm dipping sauce.