Spiced Carrot & Cauliflower Salad

About Spiced Carrot & Cauliflower Salad

Spiced Carrot & Cauliflower Salad combines caramelised carrots and lightly charred cauliflower with cumin, fennel and a fresh coriander dressing. Cooking the vegetables in the Airfryer concentrates their flavour while keeping enough texture for the finished salad.

Preparing the Carrots

The carrots are cut into chunky 3 cm pieces rather than thin slices. This allows the outside to caramelise while the centres remain tender and substantial enough for a warm vegetable salad.

Tossing them with olive oil, honey, cumin and fennel before cooking creates a fragrant coating. The honey encourages browning and also complements the natural sweetness of the carrots.

Using Cumin and Fennel

Cumin seeds provide an earthy warmth, while fennel seeds contribute a sweeter aromatic character. Using whole seeds rather than ground spices also gives the finished vegetables additional texture.

The spices become more aromatic as they heat in the air fryer and cling to the lightly oiled vegetables.

Cooking the Cauliflower

The cauliflower is cooked separately from the carrots because its texture and cooking time are different. Cutting it into small florets exposes plenty of surface area to the circulating hot air.

After approximately 15 minutes, the cauliflower should be tender with lightly browned or charred edges. Tossing it once during cooking encourages more even colouring.

Using the Cauliflower Leaves

Tender cauliflower leaves do not need to be discarded. They can be cooked alongside the florets, where their edges become slightly crisp while the thicker sections soften.

Using the leaves also adds another texture to the salad and makes use of more of the vegetable.

Making the Coriander Dressing

The dressing combines fresh coriander leaves with garlic, lemon juice, honey and olive oil. Blending creates a vibrant dressing that contrasts with the warm roasted flavours of the vegetables.

The mixture does not need to become completely smooth. A slightly textured dressing works particularly well with chunky carrots and cauliflower.

Cooling Before Assembly

This salad is designed to be served at room temperature rather than piping hot. Allowing the cooked vegetables to cool slightly also gives their flavours time to settle.

Add the rocket only after cooling. Delicate salad leaves wilt quickly against very hot vegetables, while room-temperature carrots and cauliflower preserve more of their fresh texture.

Balancing Sweetness and Acidity

Honey appears both with the carrots and in the dressing, but lemon prevents the dish from becoming overly sweet. The combination creates a useful contrast with the earthy cumin and aromatic fennel.

Taste the dressing before serving and adjust the seasoning with sea salt flakes, freshly ground black pepper or additional lemon juice if required.

Serving Ideas

This colourful Salad can accompany grilled chicken, lamb, beef or other vegetable dishes. It is substantial enough to form a significant part of a shared meal rather than simply providing a few salad leaves on the side.

Because it is served at room temperature, it is also convenient for a barbecue, picnic or buffet where dishes may remain on the table for a little while before serving.

Preparing Ahead

The carrots and cauliflower can be cooked earlier in the day and allowed to cool. Prepare the coriander dressing separately and keep it refrigerated until shortly before serving.

Combine the vegetables with the rocket and dressing at the last moment. This preserves the contrast between the roasted vegetables, fresh leaves and bright herb dressing.

Storing Leftovers

For the best texture, store any remaining vegetables separately from the dressing and rocket. Refrigerate promptly in covered containers.

The vegetables can be served chilled or allowed to return to room temperature. There is no need to reheat them unless you specifically prefer the salad warm.

Spiced Carrot & Cauliflower Salad brings together sweet roasted carrots, charred cauliflower, aromatic spices and a fresh lemon-coriander dressing. Its combination of warm spices and fresh ingredients makes it a versatile vegetable dish for both everyday meals and shared tables.

Air Fryer Soda Bread Rolls

Golden homemade soda bread rolls with oats and a soft, rustic crumb.

Air Fryer Soda Bread Rolls

Quick homemade soda bread rolls made without yeast, combining plain and wholemeal flour with buttermilk or yoghurt and a touch of honey. Rolled oats add texture to the golden crust while the centres remain soft and tender.

Couverts4

Total time 25

estimated costs pp $0.55

Print Recipe

Equipment

Air fryer
baking paper
Large bowl
Knife

Ingredients

▢ 1 teaspoon bicarbonate of soda
▢ 225 ml buttermilk or natural yoghurt
▢ 1 teaspoon honey
▢ 1¼ cups plain flour plus extra for dusting
▢ Pinch sea salt
▢ 2 tablespoons rolled oats
▢ ½ cup wholemeal flour

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Instructions

Mix both flours, bicarbonate of soda and sea salt in a bowl using a fork.
Pour in the buttermilk or yoghurt and honey.
Use a butter knife to mix until the mixture comes together as a soft dough. The dough should be slightly sticky but not wet.
Add a little extra flour if needed.
Lightly flour your hands and divide the dough into six even pieces, about 80 g each.
Shape into rough rounds and flatten slightly.
Cut a deep cross into the top of each roll, brush with milk and sprinkle with rolled oats.
Preheat the air fryer to 180°C.
Line the basket with baking paper trimmed to fit.
Air fry the rolls in batches for 12 to 15 minutes, until golden and firm to the touch.
Transfer to a wire rack to cool.
Serve immediately or store in an airtight container for up to 2 days.
Warm in the air fryer at 180°C for 2 to 3 minutes before serving.

Notes & Wine Advice

Serving Suggestions

Serve the soda bread rolls warm with butter, cheese, soup or alongside a main meal. They also work well for Breakfast with jam or honey.

Recipe Notes

Keep the dough slightly sticky and avoid adding more flour than necessary. Too much flour can produce dense rolls. Mix only until the ingredients come together and handle the dough gently when shaping.

The recipe makes six rolls of approximately 80 g each. Cutting a deep cross into each roll helps them cook evenly and gives them their traditional soda bread appearance.

Cooking Advice

Cook the rolls in batches if they cannot fit comfortably in the air fryer basket. Leave enough space between them for the hot air to circulate. They are ready when golden and firm to the touch.

Storage Advice

Store the cooled rolls in an airtight container for up to 2 days. Reheat them in the Airfryer at 180°C for 2 to 3 minutes before serving.

Wine Advice

Wine is not normally needed with these simple soda bread rolls. When they are served alongside cheese or a savoury meal, choose a suitable wine from René’s Wijnbeleving to match the accompanying dish.

Nutrition values

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Course; Air fryer / Bread / Breakfast / Side Dish

Cuisine; European / Ireland

Season: All Seasons

Diets; Egg-Free / Nut Free / Soy Free / Vegetarian

Occasions Breakfast / Family Dinner

About Air Fryer Soda Bread Rolls

Air Fryer Soda Bread Rolls are small individual versions of traditional soda bread, prepared without yeast and cooked quickly in the Airfryer. Plain and wholemeal flour provide the base, while bicarbonate of soda supplies the raising power. Buttermilk or natural yoghurt provides the acidity needed to activate the bicarbonate of soda.

Why Soda Bread Does Not Need Yeast

Unlike conventional bread, soda bread relies on a chemical reaction rather than yeast fermentation. Bicarbonate of soda reacts with the acidity in buttermilk or yoghurt and releases carbon dioxide into the dough.

This means there is no lengthy proving period. Once the dough is mixed and shaped, the rolls can go almost immediately into the air fryer.

Using Two Types of Flour

Plain flour keeps the rolls relatively light, while wholemeal flour contributes additional flavour and a slightly more substantial texture. Combining the two provides a useful balance between softness and the rustic character associated with soda bread.

A little extra plain flour is useful for dusting your hands and work surface, but avoid incorporating too much additional flour into the dough.

Buttermilk or Natural Yoghurt

The recipe allows either buttermilk or natural yoghurt. Both provide the acidity required for the bicarbonate of soda to work effectively.

They also contribute moisture and a gentle tang to the finished rolls. The dough should be soft and slightly sticky rather than dry or stiff.

Adding Honey

Only a teaspoon of honey is used, so these remain savoury bread rolls rather than sweet ones. The honey provides a subtle sweetness that balances the tanginess of the cultured dairy ingredients.

It also contributes gently to the colour and flavour of the finished crust.

Handling the Dough

Soda bread benefits from minimal handling. Mix the ingredients only until they form a soft dough, then divide it into six approximately equal pieces.

Lightly flour your hands rather than repeatedly adding flour to the dough. Shape each portion into a rough round and flatten it slightly.

The Traditional Cross

A deep cross is cut into the top of each roll before cooking. Apart from giving the rolls their familiar appearance, the cuts allow the centre to expand more easily during cooking.

A light brushing of milk and scattering of rolled oats gives the surface additional texture and helps create an attractive golden finish.

Cooking in the Air Fryer

Preheat the air fryer to 180°C and line the basket with baking paper trimmed to fit. Arrange the rolls with enough space around them for the circulating air to reach their sides.

Depending on the size of the air fryer, cooking in batches may be necessary. Each batch requires approximately 12 to 15 minutes.

Checking the Rolls

The finished rolls should be golden and feel firm when gently pressed. Transfer them to a wire rack after cooking so air can circulate underneath while they cool.

Avoid leaving freshly cooked rolls sitting on a solid surface because trapped steam can soften the bottom crust.

Serving Ideas

These rolls are versatile enough to accompany soups, salads and savoury main dishes. They can also be served warm with butter or used as a simple alternative to conventional Bread.

For breakfast, split a warm roll and serve it with butter, jam or honey. Their compact size also makes them convenient for serving individually at the table.

Storing and Reheating

Soda bread is generally at its best on the day it is baked because it does not contain yeast or preservatives that help commercial breads remain soft for longer periods.

The rolls can nevertheless be stored in an airtight container for up to 2 days. A short reheating at 180°C in the air fryer restores warmth and improves the texture of the crust.

Air Fryer Soda Bread Rolls provide a fast route to freshly baked bread without kneading, yeast or proving. The combination of plain and wholemeal flour, tangy buttermilk and rolled oats produces rustic individual rolls that can move easily from breakfast to the dinner table.

Crispy Air Fryer Potato Wedges

Crispy smoked-paprika potato wedges with creamy dipping sauce.

Crispy Air Fryer Potato Wedges

Crispy air fryer potato wedges seasoned with smoked paprika, oregano and onion powder. Soaking the potatoes before cooking helps create fluffy centres and crisp golden edges.

Couverts4

Total time 1 35

estimated costs pp $0.65

Print Recipe

Equipment

Air fryer
Large bowl
Knife
Paper towels

Ingredients

▢ 4 sebago potatoes about 850 g, scrubbed, unpeeled and cut into wedges
▢ Black pepper freshly ground, to season
▢ 1 teaspoon dried oregano
▢ 1 teaspoon onion powder
▢ Sauce or dips of choice to serve
▢ Sea salt flakes to season
▢ 1 teaspoon smoked paprika
▢ 2 tablespoons vegetable or sunflower oil

Get Recipe Ingredients

Instructions

Place the potato wedges in a large heatproof bowl and cover with cold water.
Soak for 30 minutes, drain, cover with boiling water and soak for a further 15 minutes.
Drain well and pat the wedges completely dry with a clean tea towel.
Toss the wedges with the oil, smoked paprika, oregano and onion powder.
Season with sea salt flakes and freshly ground black pepper.
Preheat the air fryer to 200°C.
Cook the wedges for 30 to 40 minutes, shaking every 10 minutes, until golden and crisp.
Serve immediately with your choice of sauce or dips.

Notes & Wine Advice

Serving Suggestions

Serve the potato wedges immediately while they are hot and crisp. They work well as a Side Dish with burgers, grilled meat, chicken or vegetables. Add your favourite sauce or dip alongside.

Recipe Notes

The two-stage soaking process helps remove excess starch and prepares the potatoes for a crisp exterior. Dry the wedges thoroughly after soaking because excess surface moisture will reduce browning in the air fryer.

Shake the basket every 10 minutes during cooking. This exposes different surfaces to the circulating hot air and helps the wedges brown more evenly.

Variations

For additional heat, add chilli powder or cayenne pepper to the seasoning. Garlic powder can also be added alongside the smoked paprika, oregano and onion powder.

Storage Advice

Store leftover wedges in an airtight container in the refrigerator for up to 2 days. Reheat them in the Airfryer until thoroughly hot and crisp again.

Wine Advice

A fresh Sauvignon Blanc works well with the smoky paprika and herbs. If the wedges accompany grilled meat, choose a suitable red wine from René’s Wijnbeleving based on the main dish.

Nutrition values

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Course; Air fryer / Potatoes / Side Dish / Vegetables

Cuisine; European

Season: All Seasons

Diets; Cow’s Milk Allergy / Dairy-Free / Egg-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Occasions Barbecue / Family Dinner / Party

About Crispy Air Fryer Potato Wedges

Crispy Air Fryer Potato Wedges are a simple Potatoes dish made with skin-on potatoes, vegetable oil and a savoury combination of smoked paprika, oregano and onion powder. A two-stage soaking method helps prepare the potatoes before they are cooked until golden and crisp in the air fryer.

Choosing the Potatoes

The original recipe uses four sebago potatoes weighing approximately 850 g in total. Keeping the skins on gives the wedges extra texture and eliminates the need for peeling.

Scrub the potatoes thoroughly before cutting them into evenly sized wedges. Similar-sized pieces are important because they will cook and brown at approximately the same rate.

Why Soak the Potato Wedges?

The preparation begins with a 30-minute soak in cold water. This helps remove some of the excess starch from the cut surfaces of the potatoes.

After draining, the wedges receive a second 15-minute soak in boiling water. This begins softening the exterior and contributes to the contrast between the fluffy centre and crisp surface after air frying.

Drying Before Seasoning

After the second soak, drain the potatoes thoroughly and pat them completely dry with a clean tea towel. This step should not be rushed.

Water remaining on the surface creates steam during cooking. A dry surface allows the oil and seasoning to coat the potatoes properly and encourages better browning.

Seasoning the Wedges

Smoked paprika provides warmth and a subtle smoky flavour, while dried oregano contributes an aromatic herbal note. Onion powder adds savoury depth without introducing additional moisture.

Toss the dried wedges thoroughly with the oil and seasonings so every piece receives an even coating. Finish with sea salt flakes and freshly ground black pepper.

Cooking in the Air Fryer

Preheat the Airfryer to 200°C before adding the potatoes. The wedges need approximately 30 to 40 minutes to become golden and crisp.

Shake the basket every 10 minutes. Moving the wedges during cooking exposes different sides to the circulating hot air and reduces the chance of uneven browning.

Getting Them Extra Crispy

A combination of soaking, thorough drying, a light coating of oil and sufficient space in the basket produces the best texture. If your air fryer basket is small, cook the wedges in batches rather than overcrowding it.

The wedges are ready when the edges are deeply golden and crisp while the centres are soft and fluffy.

Serving Ideas

Potato wedges are an easy accompaniment to burgers, grilled chicken, steak and many other main dishes. They can also be served as a snack with a selection of sauces.

For a Barbecue, they provide a useful alternative to fries and can be prepared indoors while meat or vegetables cook outside.

Sauces and Dips

The original recipe leaves the choice of sauce or dip open. Tomato ketchup, mayonnaise, garlic sauce or a spicy chilli sauce all work well with the smoky seasoning.

Serving several sauces separately also makes the wedges useful for sharing, as everyone can choose their preferred accompaniment.

Preparing Ahead

The potatoes can be cut and placed in the initial cold-water soak ahead of cooking. Keep them refrigerated if they will remain in the water for an extended period.

Complete the hot-water soak and dry the wedges immediately before seasoning and cooking. Once seasoned, they are best transferred directly to the air fryer.

Storing and Reheating

Potato wedges are best served immediately, but leftovers can be refrigerated once completely cool. The surface will soften during storage.

Reheating them in the air fryer is the best way to restore their texture. Cook until thoroughly hot and crisp rather than reheating in a microwave, which tends to leave the wedges soft.

Crispy Air Fryer Potato Wedges combine fluffy potatoes with smoky, savoury seasoning and a crunchy golden exterior. The extra soaking time requires a little patience, but the preparation itself is simple and produces a versatile side dish suitable for everything from family meals to barbecues.

Air Fryer Corn on the Cob

Air-fried corn on the cob with smoked paprika, parsley and lime wedges.

Air Fryer Corn on the Cob

Tender, lightly charred corn on the cob seasoned with smoked paprika, onion powder, salt and black pepper. Fresh parsley and lime add a bright finish to this quick air fryer side dish.

Couverts4

Total time 25

estimated costs pp $0.70

Print Recipe

Equipment

Air fryer
Knife
Pastry brush
Serving plate

Ingredients

▢ 2 corn cobs cut in half, or 4 pre-cut cobs
▢ Handful parsley chopped
▢ Lime wedges to serve
▢ 1 teaspoon onion powder
▢ 1 teaspoon smoked paprika
▢ Sea salt flakes and freshly ground black pepper to season
▢ 1 tablespoon vegetable or sunflower oil

Get Recipe Ingredients

Instructions

Rub the corn with the oil.
Sprinkle with smoked paprika and onion powder, then season with sea salt flakes and freshly ground black pepper.
Toss well to coat evenly.
Preheat the air fryer to 180°C.
Cook the corn for 15 to 18 minutes, until tender and lightly charred.
Transfer to a serving platter, scatter with chopped parsley and serve with lime wedges.

Notes & Wine Advice

Serving Suggestions

Serve the corn hot from the air fryer with fresh lime wedges and chopped parsley. It makes an easy Side Dish for grilled meat, chicken, burgers or other barbecue dishes.

Recipe Notes

Coat the corn evenly with oil before adding the smoked paprika and onion powder. This helps the seasoning adhere to the kernels and encourages light charring during cooking.

Cooking time depends on the size and freshness of the corn. Check after 15 minutes and continue cooking until the kernels are tender and lightly charred.

Variations

Add a pinch of chilli powder for extra heat or increase the smoked paprika for a stronger smoky flavour. Fresh coriander can be used instead of parsley if preferred.

Storage Advice

Store leftover corn in an airtight container in the refrigerator for up to 2 days. Reheat it briefly in the Airfryer until thoroughly hot.

Wine Advice

A fresh Sauvignon Blanc works well with the lime, parsley and smoky paprika. A crisp Pinot Grigio is another good choice for the naturally sweet corn.

Nutrition values

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Course; Air fryer / Side Dish / Vegetables

Cuisine; American

Season: All Seasons

Diets; Cow’s Milk Allergy / Dairy-Free / Egg-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Occasions Barbecue / Family Dinner / Picnic

About Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is a quick way to prepare sweet corn with tender kernels and lightly charred edges. The corn is coated with a small amount of oil and seasoned with smoked paprika, onion powder, sea salt and black pepper before being cooked in the Airfryer.

Preparing the Corn

The recipe uses two whole corn cobs cut in half, giving four portions. Pre-cut corn cobs can also be used, making preparation even quicker.

Coating the corn with oil before adding the seasonings helps the spices stick to the kernels. Only a tablespoon is required for the complete recipe.

Adding Smoky Flavour

Smoked paprika provides most of the seasoning character. It gives the corn a warm, smoky flavour that works particularly well with the natural sweetness of the kernels.

Onion powder adds savoury depth without introducing additional moisture. Sea salt and freshly ground black pepper complete the simple seasoning mixture.

Cooking in the Air Fryer

Preheat the air fryer to 180°C before adding the prepared corn. Arrange the pieces so hot air can circulate around them rather than packing them tightly together.

The corn needs approximately 15 to 18 minutes. During this time the kernels become tender while exposed areas begin to brown and char lightly.

Checking for Doneness

Fresh corn does not need to become heavily browned to be ready. Look for plump, tender kernels with a few caramelised or lightly charred areas around the cob.

Larger or particularly thick cobs may require a few additional minutes. Avoid excessive cooking because the kernels can gradually lose their juicy texture.

Finishing with Parsley and Lime

Chopped parsley is scattered over the cooked corn immediately before serving. Its fresh flavour provides a useful contrast to the warm smoked paprika.

Lime wedges are served alongside rather than squeezed over the corn beforehand. This allows each person to add as much acidity as preferred.

Serving Ideas

Corn on the cob is a versatile Vegetables accompaniment. It works particularly well with burgers, grilled chicken, steaks and other dishes typically served at a barbecue.

Because the seasoning is relatively simple, it can accompany strongly flavoured main dishes without competing with them. The lime also makes it particularly suitable alongside spicy foods.

For Barbecues and Picnics

The combination of sweet corn and smoky seasoning makes this an easy choice for a Barbecue. Air frying is also useful when outdoor cooking is impractical or when only a few portions are required.

The corn can be cooked shortly before serving and transferred directly to a platter with lime wedges and fresh parsley.

Making It Spicier

The basic recipe is smoky rather than particularly hot. A pinch of chilli powder or cayenne pepper can be added with the smoked paprika when a spicier version is preferred.

Alternatively, serve chilli sauce separately so the original seasoning remains suitable for everyone at the table.

Storing and Reheating

Leftover cooked corn should be cooled and refrigerated promptly. Store it in a covered container and reheat only the amount required.

The air fryer works particularly well for reheating because it warms the kernels while helping restore some of the lightly charred exterior.

Air Fryer Corn on the Cob turns a handful of simple ingredients into a colourful, versatile vegetable side dish. Smoked paprika and onion provide savoury warmth, while parsley and lime keep the finished corn fresh and lively.

Sweet Potato Jackets with Tahini Yoghurt

About Sweet Potato Jackets with Tahini Yoghurt

Sweet Potato Jackets with Tahini Yoghurt combine soft, naturally sweet potato with a creamy topping of Greek-style yoghurt, tahini, roasted garlic, lemon and maple syrup. Crisp curry leaves, chilli flakes and coriander finish the dish with contrasting texture and plenty of aromatic flavour.

Cooking Sweet Potatoes in the Air Fryer

Whole sweet potatoes work particularly well in the air fryer. The circulating hot air gradually crisps the skin while the flesh inside becomes soft enough to fluff with a fork.

Pierce each potato several times before cooking. A little olive oil rubbed over the outside encourages browning, while sea salt and black pepper season the skin as it cooks.

Roasting the Garlic

A whole small garlic bulb cooks alongside the potatoes during the first 35 minutes. Wrapping it in foil protects it from the direct heat while allowing the cloves inside to soften.

Once roasted, garlic loses much of its raw sharpness and develops a softer, slightly sweet character. Squeeze the cooked cloves directly from their skins and stir them into the yoghurt mixture.

Making the Tahini Yoghurt

Greek-style yoghurt and tahini create a thick, creamy topping. Tahini contributes the distinctive flavour of sesame, while lemon zest and juice provide enough acidity to keep the mixture fresh.

A tablespoon of maple syrup introduces gentle sweetness. This works especially well because it echoes the natural sweetness of the potato without turning the topping into a sweet sauce.

Crisping the Curry Leaves

Fresh curry leaves are tossed with a small amount of olive oil and sea salt before returning to the hot air fryer. Five to six minutes is enough to make them crisp and aromatic.

Keep an eye on them during this stage because delicate leaves can change from crisp to overly dark quickly. Add them only when serving so they retain their texture.

Finishing the Sweet Potato Jackets

Once the potatoes are tender, split them lengthways and gently fluff the flesh with a fork. This creates a lighter interior and provides plenty of surface for the creamy tahini yoghurt.

Spoon the topping generously over the potatoes, then scatter over the crisp curry leaves, chilli flakes and finely chopped coriander. The combination provides creamy, crisp, sweet, tangy and mildly spicy elements in each serving.

Serving Ideas

These stuffed sweet potatoes can be served as a substantial Vegetables dish alongside a fresh salad. They also work well with grilled vegetables or other small dishes for a shared meal.

For a lighter portion, half a stuffed sweet potato per person is sufficient. For a more substantial meal, increase the quantity of sweet potatoes while keeping the topping generous.

Preparing Ahead

The tahini yoghurt can be prepared several hours in advance and kept refrigerated. The roasted garlic can also be incorporated ahead of time, allowing its flavour to develop throughout the mixture.

The sweet potatoes themselves are best cooked shortly before serving. The curry leaves should always be crisped at the last moment because they soften once they sit against the moist yoghurt.

Storage and Reheating

Keep leftover cooked sweet potatoes separately from the yoghurt topping. Refrigerate both promptly in covered containers.

Reheat the potatoes in the air fryer until thoroughly hot, then add the cold tahini yoghurt, fresh coriander and newly crisped curry leaves. This gives leftovers a much better contrast of temperatures and textures than reheating the assembled dish.

Sweet Potato Jackets with Tahini Yoghurt turn a simple vegetable into a colourful and satisfying dish. Creamy sesame yoghurt, mellow roasted garlic, lemon, maple syrup and crisp curry leaves create layers of flavour while the air fryer produces beautifully tender sweet potatoes with lightly crisp skins.

Air Fryer Garlic Bread

Golden garlic bread with parsley butter and melted Parmesan.

Air Fryer Garlic Bread

Crisp, golden garlic bread made with baguettes or ciabatta, softened butter, fresh garlic, parsley and optional Parmesan. The air fryer gives the bread crunchy edges while keeping the centre warm and buttery.

Couverts4

Total time 20

estimated costs pp $0.85

Print Recipe

Equipment

Air fryer
Bowl
Knife
spoon

Ingredients

▢ 2 small baguettes about 125 g each, or 1 ciabatta loaf
▢ 50 g butter softened
▢ 3 cloves garlic finely grated or crushed
▢ 2 tablespoons Parmesan grated, optional
▢ 2 tablespoons parsley chopped

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Instructions

If using baguettes, cut diagonal slices along the top at 2 to 3 cm intervals without cutting all the way through.
If using ciabatta, cut it in half crosswise, then split each piece horizontally.
Combine the softened butter, garlic and parsley in a bowl.
Preheat the air fryer to 180°C.
Spread the garlic butter over the cut bread and sprinkle with Parmesan, if using.
Place the bread on a sheet of foil if preferred, then cook in the air fryer for 8 to 10 minutes, until the bread is golden and crisp and the cheese is melted and lightly browned.
Cook in batches if necessary and serve warm.

Notes & Wine Advice

Serving Suggestions

Serve the garlic bread immediately while the edges are crisp and the centre is warm and buttery. It works particularly well alongside pasta, soup, grilled dishes or as part of a shared meal.

Recipe Notes

Use properly softened butter so the garlic and parsley can be distributed evenly. When using baguettes, avoid cutting completely through the bread so the loaf remains together while cooking.

Parmesan is optional, but it adds a savoury, lightly crisp topping. Watch the bread during the final few minutes because both the edges and cheese can brown quickly in an air fryer.

Variations

Add extra parsley for a fresher herb flavour or increase the garlic for a stronger result. The same garlic butter can be used on baguette, ciabatta or another crusty bread.

Storage Advice

Garlic bread is best served freshly cooked. Store leftovers in an airtight container in the refrigerator and reheat briefly in the Airfryer until hot and crisp.

Wine Advice

A fresh Pinot Grigio pairs well with the garlic, butter and Parmesan without overpowering the bread. For a slightly more aromatic alternative, serve with a Sauvignon Blanc.

Nutrition values

————————————————————————————————–

Course; Air fryer / Bread / Side Dish

Cuisine; European / Italian

Season: All Seasons

Diets; Egg-Free / Nut Free / Soy Free / Vegetarian

Occasions Barbecue / Family Dinner / Party

About Air Fryer Garlic Bread

Air Fryer Garlic Bread combines crusty bread with a simple mixture of softened butter, fresh garlic and parsley. Parmesan can be scattered over the top for an extra savoury finish. Cooking the bread in the Airfryer produces crisp, browned edges while keeping the centre pleasantly soft and buttery.

Choosing the Bread

The recipe works with either two small baguettes or one ciabatta loaf. Baguettes provide plenty of crisp crust and can be sliced at intervals so the garlic butter melts between the individual sections.

Ciabatta has a more open texture, allowing the butter to soak into its characteristic holes. Cutting it horizontally creates a broad surface for spreading the garlic mixture.

Making the Garlic Butter

Softened butter forms the base of the topping. It should be soft enough to spread easily but not completely melted. Fresh garlic is finely grated or crushed so its flavour is distributed throughout the butter.

Chopped parsley adds freshness and a little colour. Mix the ingredients thoroughly before spreading so every section of bread receives both garlic and herbs.

Preparing Baguettes

When using baguettes, make diagonal cuts at intervals of approximately 2 to 3 cm. Do not slice completely through the bottom of the loaf.

This technique keeps the baguette together while creating spaces for the garlic butter. As the bread heats, the butter melts into the cuts and flavours the soft interior as well as the crust.

Using Ciabatta

For ciabatta, first cut the loaf crosswise and then split each section horizontally. This exposes the open crumb and provides a large surface for the garlic butter.

Spread the mixture evenly rather than concentrating it in one area. This helps the bread brown consistently and prevents individual sections from becoming excessively buttery.

Adding Parmesan

Grated Parmesan is optional, so the garlic bread can be prepared with or without cheese. When used, scatter it evenly over the buttered surface immediately before cooking.

The Parmesan melts and browns in the circulating heat, creating a slightly crisp, savoury topping. Because Parmesan can colour quickly, check the bread toward the end of cooking.

Cooking Garlic Bread in the Air Fryer

Preheat the air fryer to 180°C before adding the prepared bread. Depending on the size of the basket, the bread may need to be cooked in batches.

Eight to ten minutes is usually sufficient. The exact time depends on the thickness and type of bread, so look for crisp golden edges and melted, lightly browned cheese rather than relying solely on the clock.

Using Foil

The recipe allows the bread to be placed on foil if preferred. This can help contain melted butter and makes transferring smaller pieces easier.

Do not completely wrap the bread because exposure to circulating hot air is what gives the surface its crisp finish.

Serving Ideas

Garlic bread is a versatile Side Dish for pasta, soups, salads and grilled dishes. It can also be placed in the centre of the table as part of an informal shared meal.

Serve it immediately after cooking. The contrast between the crisp crust and melted garlic butter is strongest while the bread is still hot.

Preparing Ahead

The garlic butter can be mixed earlier and refrigerated until needed. Allow it to soften before spreading so it does not tear the bread.

The bread can also be sliced beforehand, but assemble it shortly before air frying for the freshest texture.

Storing and Reheating

Leftover garlic bread can be refrigerated once completely cool. Reheating in the air fryer is preferable to microwaving because dry circulating heat restores some of the crisp texture.

Air Fryer Garlic Bread is a quick way to transform simple baguette or ciabatta into a warm, buttery accompaniment. Fresh garlic, parsley and optional Parmesan provide plenty of flavour, while the short cooking time makes it easy to prepare alongside the rest of a meal.

Crispy Air Fryer Pork Belly

Crispy air-fried pork belly with crackling, garlic and sea salt.

Crispy Air Fryer Pork Belly

Crispy pork belly with tender, juicy meat and golden crackling, prepared simply in the air fryer with garlic, salt and black pepper. A straightforward recipe that lets the rich flavour of the pork take centre stage.

Couverts4

Total time 1 5

estimated costs pp $3.75

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Equipment

Air fryer
Knife
Paper towels

Ingredients

▢ ½ teaspoon garlic powder
▢ 750 g–1 kg pork belly
▢ Sea salt flakes and freshly ground black pepper to season
▢ 1 teaspoon vegetable oil

Get Recipe Ingredients

Instructions

Preheat the air fryer to 200°C.
Pat the pork belly thoroughly dry with paper towels and score the skin, taking care not to cut through the meat.
Rub the pork belly with vegetable oil, garlic powder, sea salt flakes and freshly ground black pepper.
Place the pork belly skin-side up in the air fryer and cook for 30 minutes, until the skin begins to crisp.
Reduce the temperature to 180°C.
Cook for a further 20 to 30 minutes, until the pork is cooked through and the crackling is crisp.
Rest briefly before slicing and serving.

Notes & Wine Advice

Serving Suggestions

Slice the pork belly after resting and serve while the crackling is still crisp. It works well with roasted or steamed Vegetables, a fresh salad or potatoes for a more substantial meal.

Recipe Notes

Dry skin is essential for good crackling. Pat the pork belly thoroughly with paper towels before adding the oil and seasoning. When scoring the rind, cut through the skin without slicing deeply into the meat.

The original recipe gives a weight range of 750 g to 1 kg. A larger or particularly thick piece may require the full additional 30 minutes at 180°C.

Cooking Advice

Starting at 200°C helps the skin begin to blister and crisp. Reducing the temperature to 180°C allows the pork underneath to finish cooking without burning the crackling. If necessary, extend the cooking time until the meat is thoroughly cooked and the skin is crisp.

Storage Advice

Store leftover pork belly in an airtight container in the refrigerator for up to 2 days. Reheat it in the Airfryer so the crackling has a chance to become crisp again.

Wine Advice

A fruity Pinot Noir works well with rich pork belly because its freshness helps balance the fat. A crisp Riesling is an excellent white-wine alternative, particularly when the pork is served with fresh or lightly seasoned vegetables.

Nutrition values

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Course; Air fryer / Dinner / Main Course / Meat / Pork

Cuisine; European

Season: All Seasons

Diets; Cow’s Milk Allergy / Dairy-Free / Egg-Free / Gluten-Free / High-Protein / Lactose Free / Low Carb / Nut Free / Soy Free / Wheat Free

Occasions Family Dinner

About Crispy Air Fryer Pork Belly

Crispy Air Fryer Pork Belly turns a simple piece of Pork into a rich main course with juicy meat and crisp golden crackling. The ingredient list is deliberately short: pork belly, vegetable oil, garlic powder, sea salt and black pepper. Most of the character comes from the contrast between the tender meat and crunchy skin.

Choosing the Pork Belly

The recipe uses a 750 g to 1 kg piece of pork belly. Look for a piece with an even layer of skin and a good balance between meat and fat. An evenly shaped piece will generally cook more consistently than one that varies considerably in thickness.

The skin is particularly important because it becomes the crackling. If possible, choose pork belly with clean, dry skin that has not been covered in a wet marinade.

Preparing the Skin

Before seasoning, pat the pork belly thoroughly dry with paper towels. Moisture is the enemy of crisp crackling because the surface needs dry heat to blister and become crunchy.

Score the rind carefully without cutting deeply into the meat. The cuts allow heat to reach more of the skin and give the rendered fat somewhere to escape during cooking.

Simple Seasoning

Only a small amount of vegetable oil is needed. Rub it over the pork together with garlic powder, sea salt flakes and freshly ground black pepper.

The salt does more than provide flavour. It also helps draw moisture from the surface of the skin, contributing to a crisper finish. There is no need for a complicated spice mixture because pork belly already has plenty of richness.

Starting at High Heat

The pork belly begins cooking at 200°C. This initial high-temperature stage lasts approximately 30 minutes and is designed to start crisping the rind.

During this period, fat beneath the skin begins to render and the surface gradually develops the blistered appearance associated with good crackling.

Finishing at a Lower Temperature

After the first 30 minutes, reduce the air fryer temperature to 180°C. Continue cooking for another 20 to 30 minutes, depending on the size and thickness of the pork.

This second stage gives the meat time to cook through while reducing the risk of burning the already crisping surface. The finished crackling should be firm and crunchy rather than leathery.

Why the Air Fryer Works Well

The Airfryer circulates hot air rapidly around the pork, making it particularly effective for foods where a crisp exterior is wanted. Pork belly benefits from this because the circulating heat encourages the rind to dry and crisp while excess fat renders away.

The compact cooking chamber also reaches temperature quickly, making this a practical alternative to heating a full-size oven for a relatively small piece of meat.

Resting and Slicing

Allow the pork belly to rest briefly after cooking. Resting makes the meat easier to slice and allows the juices to settle.

Use a sharp knife to cut through the crackling cleanly. Serving the pork soon after resting gives the best contrast between hot, juicy meat and crisp skin.

Serving Ideas

Because pork belly is naturally rich, fresh or simply cooked accompaniments work particularly well. Steamed greens, cabbage, roasted vegetables or a sharp salad can balance the fattiness of the meat.

Potatoes or rice can be added for a larger meal. A fresh, acidic sauce or dressing is another useful way to contrast with the richness of the pork.

Storing and Reheating

Cool leftovers promptly and refrigerate them in a covered container. The crackling will naturally soften somewhat during refrigeration.

For reheating, the air fryer is preferable to a microwave because dry circulating heat can restore some of the crisp texture. Heat only until the pork is thoroughly hot to avoid unnecessarily drying the meat.

Food Safety

Keep raw pork refrigerated until preparation and clean knives, boards and surfaces thoroughly after contact with raw meat. Cook the pork thoroughly before serving and refrigerate leftovers promptly.

For current guidance about handling, cooking and storing meat safely, consult the U.S. Food and Drug Administration food-safety information.

Crispy Air Fryer Pork Belly is built around a simple technique rather than a long ingredient list. Drying and scoring the skin, beginning with high heat and then lowering the temperature produces the combination that matters most: crisp crackling surrounding rich, tender pork.

Air Fryer Yorkshire Puddings

Golden Yorkshire puddings fresh from the oven with gravy, rosemary and flaky salt.

Air Fryer Yorkshire Puddings

Light, golden Yorkshire puddings with crisp edges and soft, airy centres, cooked quickly in the air fryer. A classic English accompaniment made with just flour, eggs, milk and a little oil.

Couverts4

Total time 30

estimated costs pp $0.40

Print Recipe

Equipment

Air fryer
Bowl
Heatproof pudding moulds
Whisk

Ingredients

Get Recipe Ingredients

Instructions

Divide the oil between four heatproof pudding moulds and heat them in the air fryer for 5 minutes, until very hot.
Meanwhile, whisk the flour and eggs together in a jug or bowl.
Gradually whisk in the milk until the batter is smooth.
Season with sea salt flakes and freshly ground black pepper.
Carefully pour the batter into the hot moulds, filling each approximately three-quarters full.
Cook in the air fryer for 12 minutes, until puffed, golden and cooked through.
Serve immediately while hot and crisp.

Notes & Wine Advice

Serving Suggestions

Serve the Yorkshire puddings immediately while they are puffed and crisp. They are traditionally served alongside roast meat, vegetables and gravy and make an excellent addition to a Family Dinner.

Recipe Notes

Heating the oil and moulds before adding the batter is essential. The batter should begin cooking as soon as it hits the hot oil, helping the Yorkshire puddings rise and develop crisp edges.

Do not overfill the moulds. Filling them approximately three-quarters full gives the batter enough room to expand during cooking.

Serving Advice

Yorkshire puddings are at their best straight from the air fryer. Serve them with a traditional roast dinner, sausages and gravy, or use them as individual cups for savoury fillings.

Storage Advice

Allow leftover Yorkshire puddings to cool completely before storing them in an airtight container in the refrigerator for up to 2 days. Reheat them briefly in the air fryer until hot and crisp. They can also be frozen and reheated directly from frozen.

Wine Advice

The best wine depends mainly on what is served with the Yorkshire puddings. With roast beef, a Cabernet Sauvignon is a good match, while a Merlot provides a softer alternative.

Nutrition values

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Course; Bread / Side Dish

Cuisine; England / European

Season: All Seasons

Diets; Nut Free / Soy Free / Vegetarian

Occasions Christmas / Family Dinner / Holidays

About Air Fryer Yorkshire Puddings

Air Fryer Yorkshire Puddings are a quick version of one of the best-known accompaniments from England. A simple batter of flour, eggs and milk is poured into very hot oiled moulds, where it rapidly expands to produce the characteristic golden exterior and light centre.

A Classic English Side Dish

Yorkshire puddings have long been associated with traditional roast dinners. Despite the word “pudding” in the name, they are savoury rather than sweet and are commonly served with meat, vegetables and plenty of gravy.

The basic batter contains only a handful of everyday ingredients. What makes the finished puddings distinctive is the combination of a thin batter, very hot oil and intense heat during cooking.

Making the Batter

The flour and eggs are whisked together first before the milk is gradually incorporated. Adding the milk gradually makes it easier to create a smooth batter without lumps.

Season the mixture simply with sea salt flakes and freshly ground black pepper. Yorkshire pudding batter does not need herbs or spices because it is normally served alongside strongly flavoured savoury dishes.

Why Hot Oil Matters

The small amount of oil is divided among four heatproof pudding moulds and heated in the air fryer before the batter is added. This is one of the most important parts of the recipe.

When the batter meets the hot oil, it immediately begins to cook around the edges. The rapid heat encourages steam to form inside the batter, helping the puddings expand and creating their characteristic shape.

Cooking in the Air Fryer

Using an air fryer provides strong circulating heat around the individual moulds. Once filled, the Yorkshire puddings need approximately 12 minutes to become puffed, golden and cooked through.

Avoid repeatedly opening the air fryer during the early stages of cooking. A sudden loss of heat can interfere with the rise before the structure of the puddings has set.

Getting a Crisp Exterior

A good Yorkshire pudding should have a crisp, deeply golden exterior while remaining lighter inside. Starting with properly heated moulds and oil is more important than adding extra fat.

Leaving enough room in each mould is equally useful. Filling them around three-quarters full allows the batter to climb and expand rather than overflowing.

Serving Yorkshire Puddings

Yorkshire puddings are traditionally served hot as part of a roast dinner. Their hollow centres and crisp edges are particularly good at catching gravy and meat juices.

They can also be served with sausages, roasted vegetables or other savoury dishes. Larger Yorkshire puddings can even be used as edible containers for meat and gravy fillings.

Preparing Ahead

The batter can be mixed before the rest of the meal is ready, allowing the actual cooking to take place shortly before serving. This is useful because Yorkshire puddings are best when freshly cooked.

Have the remaining meal ready before the puddings finish so they can go directly from the air fryer to the table without sitting and losing their crisp texture.

Storing and Reheating

If Yorkshire puddings are left over, cool them completely before storing. Reheating them in the air fryer is particularly effective because the circulating hot air helps restore their crisp exterior.

They can also be frozen once completely cool. Reheat from frozen until thoroughly hot and crisp rather than allowing them to thaw and become soft.

Air Fryer Yorkshire Puddings turn a traditional English favourite into a convenient small-batch recipe. With a simple batter, properly heated oil and a short cooking time, they produce the puffed shape and crisp golden edges that make Yorkshire puddings such a popular addition to a family roast dinner.

Sumac Beef Koftas

About Sumac Beef Koftas

Sumac Beef Koftas combine minced Beef with green olives, pistachios and a fragrant mixture of sumac, cumin, coriander, cinnamon and mild chilli. The small koftas are cooked quickly in the air fryer and served over hummus with a fresh cucumber, parsley and pomegranate salad. Toasted flatbreads and pickled chillies complete the meal.

Building the Kofta Mixture

The beef forms the base of the koftas, but the chopped green olives and pistachios make this version particularly distinctive. The olives contribute saltiness and moisture, while the pistachios add a subtle nutty flavour and contrasting texture.

Garlic is grated directly into the mixture so its flavour is distributed evenly. Combine everything gently rather than repeatedly kneading the mince.

The Importance of Sumac

Sumac is central to the flavour of these koftas. The spice has a naturally tart, citrus-like character that works particularly well with rich meat and is widely used in cooking from the Middle East.

Two tablespoons are incorporated into the beef mixture, while another pinch is scattered over the accompanying salad. This links the rich koftas and fresh vegetables without requiring a heavy sauce.

Warm Spices and Fresh Flavours

Ground cumin, coriander, cinnamon and mild chilli powder provide warmth and depth. None needs to dominate the mixture. Together they create an aromatic background for the beef, olives and pistachios.

The lemon, cucumber, parsley and pomegranate on the side provide a completely different set of flavours. Their freshness helps balance the richness of the meat and hummus.

Shaping the Koftas

The mixture makes approximately 24 small koftas, giving six per serving. Using about 2 tablespoons of mixture for each helps keep them similar in size so they cook evenly.

Compact them sufficiently to hold their shape but avoid squeezing them excessively. Small koftas cook quickly and also work well when this dish is served as part of a shared platter.

Cooking in the Air Fryer

The Airfryer is preheated to 200°C before cooking. Brush the koftas lightly with olive oil and arrange them in a single layer.

They need approximately 9 to 10 minutes, with a turn halfway through. Depending on the size of the air fryer, several batches may be necessary. Avoid overcrowding because good air circulation helps create the caramelised exterior.

Making the Fresh Salad

Finely sliced cucumber and red onion are combined with generous handfuls of parsley and jewel-like pomegranate seeds. Lemon juice provides the dressing, while an extra pinch of sumac reinforces the tart flavour already present in the koftas.

This simple salad does not need oil because the hummus and beef already provide richness. Keep it fresh and lightly dressed so it remains crisp.

Serving with Hummus

Instead of serving hummus separately, spread it directly over the platter and place the cooked koftas on top. The creamy hummus provides a smooth contrast to both the caramelised meat and crunchy pistachios.

Pickled chillies add acidity and heat, while toasted flatbreads make it easy to scoop up the koftas, hummus and salad together.

A Shared Main Course

This recipe works particularly well for a Family Dinner because the different components can be arranged on one large platter. Everyone can combine the koftas, hummus, salad, chillies and flatbread according to preference.

The presentation also makes the recipe suitable for informal entertaining. The koftas can be cooked in batches while the cold components are prepared ahead.

Preparing Ahead

The raw kofta mixture can be combined and shaped earlier in the day and kept covered in the refrigerator until cooking. The cucumber and onion can also be prepared ahead, although the lemon juice is best added shortly before serving.

Hummus, pickled chillies and flatbreads require very little last-minute preparation, leaving only the air frying and final assembly to complete.

Food Safety

Keep raw minced beef refrigerated and separate from salad ingredients and other foods that will be served without further cooking. Wash hands, utensils and preparation surfaces thoroughly after handling the raw meat.

Sumac Beef Koftas bring together aromatic spices, salty olives, crunchy pistachios, creamy hummus and a bright pomegranate salad. It is a colourful Main Course built around contrasting flavours and textures, with the air fryer making the koftas particularly quick to cook.

Kimchi Chicken Schnitzels

About Kimchi Chicken Schnitzels

Kimchi Chicken Schnitzels combine the familiar crunch of breaded chicken with the bold flavours of Korean kimchi. The Chicken is first marinated in kimchi brine, then coated in flour, egg and panko breadcrumbs before being cooked until crisp and golden in the air fryer. A fresh cabbage and kimchi slaw completes the dish.

Preparing the Chicken

Butterflying the chicken breasts creates thinner pieces that are easier to turn into schnitzels. After cutting each breast almost completely through, open it out and place it between sheets of baking paper.

Use a rolling pin to gently flatten the chicken. Aim for an even thickness across each piece rather than making the meat excessively thin. Even thickness is particularly useful when cooking several schnitzels because they will reach doneness at approximately the same time.

Marinating in Kimchi Brine

Instead of using a conventional marinade, this recipe takes advantage of the liquid from the kimchi. Three tablespoons of kimchi brine are combined with the prepared chicken and left refrigerated for at least 2 hours.

The chicken can remain in the marinade for up to 24 hours. This makes the recipe convenient when some of the preparation needs to be completed the day before cooking.

Creating the Crispy Coating

The schnitzels use the traditional three-stage breading method. The chicken is first coated in seasoned flour, followed by beaten egg and finally panko breadcrumbs.

Panko breadcrumbs have a relatively coarse texture and create a particularly crisp exterior. Press them firmly onto the chicken so the coating adheres properly.

Why Freeze Before Cooking?

After breading, the chicken is placed on a lined wire rack and frozen for 20 minutes. This short chilling period firms the coating and helps prevent it from separating from the chicken during cooking.

The schnitzels are not intended to freeze completely. Twenty minutes is enough to make the exterior firmer while leaving the chicken ready for immediate cooking.

Cooking in the Air Fryer

Preheat the Airfryer to 200°C before adding the schnitzels. Cook them in batches rather than overcrowding the basket, as good air circulation is essential for an evenly crisp coating.

Turn the chicken halfway through the 12 to 15 minute cooking time. The coating should be golden and crisp and the chicken must be completely cooked through before serving.

Making the Kimchi Slaw

The accompanying slaw combines finely sliced white cabbage with chopped kimchi, mayonnaise and rice vinegar. The cabbage supplies plenty of crunch, while kimchi contributes acidity, chilli heat and its distinctive fermented flavour.

Rice vinegar adds further acidity to balance the mayonnaise. Season carefully because kimchi itself can already contain a significant amount of salt.

Serving the Schnitzels

Serve one schnitzel per person with the kimchi slaw alongside. Spicy mayonnaise reinforces the chilli flavour, while fresh lemon wedges provide a sharp citrus contrast to the breaded chicken.

Rice or additional Vegetables can be added when you want a larger meal, although the chicken and cabbage slaw already make a substantial combination.

Korean-Inspired Flavours

Kimchi gives these schnitzels their connection with Korea. Its combination of fermented vegetables, chilli and acidity transforms both the chicken marinade and the creamy cabbage slaw.

The result combines two very different ideas: a crisp European-style schnitzel and the distinctive flavour of Korean kimchi. Panko breadcrumbs provide an especially crunchy bridge between the two.

Preparing Ahead

The chicken can be butterflied and placed in the kimchi brine the day before cooking. The cabbage can also be sliced ahead, although the finished slaw is best mixed closer to serving so it retains more crunch.

Bread the chicken after marinating, then give it the specified 20 minutes in the freezer before cooking. This keeps the preparation organised without compromising the crisp coating.

Food Safety

Keep the raw chicken refrigerated throughout the marinating process and prevent it from coming into contact with the cabbage, kimchi slaw or other ready-to-eat ingredients. Wash hands, utensils and preparation surfaces thoroughly after handling raw poultry.

For current guidance about safely preparing and cooking poultry, consult the U.S. Food and Drug Administration food-safety information.

Kimchi Chicken Schnitzels bring together juicy marinated poultry, crisp panko breadcrumbs and a tangy cabbage slaw in one satisfying Main Course. The air fryer keeps the coating crisp, while kimchi, spicy mayonnaise and lemon give the finished dish plenty of freshness and character.