Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Place flour in a shallow bowl and season with salt and freshly ground black pepper.
In another shallow bowl, lightly beat the eggs.
In a third shallow bowl, combine the bread crumbs, Parmesan, parsley, and lemon zest.
Dust each chicken tender in the flour, shaking off any excess.
Dip in the beaten eggs and coat with the breadcrumb mixture.
Ensure that the chicken tenders are evenly coated.
Spray the crumbed chicken generously with olive oil using a cooking spray.
Carefully pull out the air fryer pan and basket and place the crumbed chicken tenders in the basket.
Slide the pan and basket back into the appliance.
Set the temperature to 350°F and the timer for 8 minutes.
Cook, turning the chicken tenders halfway through cooking time, or until they are golden and cooked through.
For the Spicy Mayo:
While the chicken tenders are cooking, prepare the spicy mayo by combining the mayonnaise, piri piri seasoning, and lemon juice in a small bowl.
Stir well to ensure all ingredients are fully incorporated.
To Serve:
Toss the mixed salad leaves in a medium bowl with 2 tsp of lemon juice.
Serve the crunchy chicken tenders with the spicy mayo, salad leaves, and lemon wedges.
Notes & Wine Advice
To make your own piri piri seasoning, mix 1½ tsp paprika, 1 tsp crushed dried oregano, 1 tsp ground ginger, 1 tsp ground cardamom, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and cayenne pepper in a bowl. This makes about 2 tbsp of piri piri seasoning.You can prepare the chicken tenders up to the end of step 2 and refrigerate them for up to 4 hours until needed.
Tender air-fried top sirloin roast served with roasted pearl onions, thyme-seasoned butternut squash, whole-grain mustard, and warm gravy. A complete roast beef dinner prepared mainly in the air fryer.
Preheat the air fryer to 175°C (350°F) for 5 minutes.
Tie the beef roast at 2 cm intervals with kitchen string to create a compact, even shape.
Brush the beef with 2 teaspoons of the olive oil and season to taste.
Place the beef and pearl onions in the air fryer basket and cook at 175°C (350°F) for approximately 45 minutes, turning the roast halfway through. Adjust the cooking time according to the desired doneness and check the internal temperature before serving.
Transfer the beef to a serving tray and brush it with the whole-grain mustard.
Cover loosely with aluminium foil and rest for 20 minutes.
While the beef rests, brush the butternut squash with the remaining olive oil, sprinkle with the thyme leaves, and season to taste.
Place the squash in the air fryer basket and cook at 175°C (350°F) for approximately 20 minutes, until tender.
Slice the rested beef and serve with the roasted pearl onions, butternut squash, and warm gravy.
Notes & Wine Advice
Serving Suggestions
Serve the sliced roast beef with the roasted pearl onions, butternut squash, and plenty of warm gravy. This complete Dinner needs little else, although an additional Vegetables dish or freshly baked Bread works well for a larger meal.
Variations
The doneness of the beef can be adjusted to your preference. For rare beef, allow approximately 15 to 20 minutes per pound; for medium, 20 to 25 minutes per pound; and for well-done beef, 25 to 30 minutes per pound at 175°C (350°F). Cooking time is only a guide, so always check the internal temperature of the meat. The butternut squash can also be served with other recipes from the Vegetables collection.
Storage and Reheating
Cool leftover beef, onions, squash, and gravy promptly and store them covered in the refrigerator. Keep the gravy separately when possible. Reheat the beef gently to avoid drying it out. Leftover roast beef can also be used in Sandwiches or other Beef dishes.
Air Fryer Roast Beef turns a traditional roast dinner into a meal that can be prepared largely in one appliance. A substantial top sirloin roast is cooked with pearl onions, rested under foil, and served with thyme-roasted butternut squash and gravy. It combines a classic Beef dinner with the convenience of modern Airfryer cooking.
The recipe uses a 3-pound, or approximately 1.36 kg, top sirloin roast. That is a generous amount of beef for four servings, making this a substantial Main Course. Together with the squash, onions, and gravy, very little is needed to turn it into a complete meal.
Preparing the Beef Roast
Before cooking, tie the beef at approximately 2 cm intervals with kitchen string. Tying the roast creates a more compact shape, which encourages more even cooking. Brush it with 2 teaspoons of extra virgin olive oil and season before placing it in the air fryer basket.
The pearl onions cook alongside the beef. Leaving them unpeeled during roasting protects the interior from the direct heat and allows them to soften while developing a roasted flavour.
Cooking Roast Beef in the Air Fryer
Preheat the air fryer to 175°C (350°F) for 5 minutes. Place the roast and pearl onions in the basket and cook for approximately 45 minutes, turning the beef halfway through. Air fryers vary in power and airflow, and the shape and thickness of a roast also affect cooking time. For that reason, time alone should not determine when the beef is ready.
The original recipe gives approximate cooking ranges of 15 to 20 minutes per pound for rare beef, 20 to 25 minutes for medium, and 25 to 30 minutes for well-done. These ranges are useful for planning, but checking the internal temperature is more reliable.
Resting the Roast
Once cooked, transfer the beef to a tray and brush the outside with whole-grain mustard. Cover it loosely with aluminium foil and allow it to rest for 20 minutes. Resting is particularly useful with a large roast because it gives the meat time to settle before slicing.
Do not waste this resting time. It provides exactly the window needed to cook the butternut squash, so the complete Dinner can reach the table without leaving the beef sitting around unnecessarily.
Roasting the Butternut Squash
Brush the butternut squash wedges with the remaining olive oil and scatter the thyme leaves over them. Season well before transferring them to the air fryer. At 175°C (350°F), approximately 20 minutes should make the squash tender and lightly roasted.
Butternut squash brings sweetness to the plate, which provides a useful contrast to the savoury beef, mustard, onions, and gravy. It also means the recipe already contains a substantial component from the Vegetables collection.
Serving a Complete Roast Dinner
Slice the rested beef shortly before serving and arrange it with the roasted pearl onions and butternut squash. Serve the prepared gravy alongside or spoon it over the sliced beef. For a larger Family Dinner, additional vegetables or potatoes can easily be added.
The combination is also suitable for occasions when you want something more substantial than an everyday meal. Roast beef naturally fits a Weekend dinner and can also form the centrepiece of a Christmas meal or another Special occasion.
Leftovers and Storage
Leftover roast beef is particularly versatile. Thinly sliced cold beef can be used for Sandwiches, while thicker pieces can be reheated with leftover gravy. Store the beef, vegetables, and gravy promptly in the refrigerator, preferably with the gravy in a separate covered container.
When reheating, avoid prolonged high heat because lean top sirloin can become dry. Gentle reheating with a little gravy helps retain moisture. For current guidance on safe cooking temperatures, handling cooked beef, and storing leftovers, consult the FDA food safety guidance.
With roast beef, onions, butternut squash, mustard, thyme, and gravy all working together, this recipe delivers the character of a traditional roast dinner while making particularly effective use of the Airfryer.
In a bowl, combine thinly sliced green onions, crushed cloves of garlic, soy sauce, Chinese cooking wine (Shaoxing), finely grated ginger, and brown sugar.
Serve the cooked wings topped with toasted sesame seeds and extra sliced green onions.
Sticky Pomegranate Marinade:
In a saucepan, stir together brown sugar, pomegranate juice, grated orange rind, crushed cloves of garlic, Dijon mustard, Worcestershire sauce, and ketchup.
Bring the mixture to a boil and stir occasionally over medium heat for 10 minutes or until it is reduced by half.
Serve the cooked wings topped with pomegranate seeds.
Smoky Barbecue Marinade:
In a bowl, combine honey, smoky barbecue sauce, and teriyaki sauce.
Notes & Wine Advice
Serve the cooked wings with thinly sliced long red chili and lime wedges.
Cut each chicken breast in half horizontally to make six pieces.
Place the chicken between two sheets of plastic wrap and gently pound them with a rolling pin until they have an even thickness.
Place the all-purpose flour in a small bowl and season it with salt and pepper.
In a second bowl, lightly beat the eggs, garlic, and 1 tablespoon of water.
In a third bowl, combine the panko bread crumbs, sweet paprika, lemon zest, and chopped parsley.
Dust each chicken piece in the seasoned flour, shaking off any excess, then dip them in the beaten egg mixture, and coat them with the breadcrumb mixture.
Spray the coated schnitzels generously on both sides with cooking spray.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Carefully pull out the air fryer pan and basket and place three schnitzels in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 12 minutes.
Cook until the schnitzels are golden brown and cooked through.
Transfer the schnitzels to a tray and cover them to keep warm.
Repeat the cooking process with the remaining schnitzels.
Return three schnitzels to the basket.
Top each schnitzel with 2 tablespoons of pasta sauce and then scatter half of the mozzarella and Parmesan on top.
Keep the temperature set at 350°F and set the timer for 8 minutes.
Cook until the cheeses are bubbling and melted.
Repeat this step with the remaining schnitzels, pasta sauce, mozzarella, and Parmesan.
Notes & Wine Advice
Serve the chicken parmesan with a side of baby arugula, roasted tomatoes, and lemon wedges.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Roll out the pizza dough into a 6.
5-inch x 10.
5-inch oval on a piece of parchment paper.
Trim the parchment paper so that it is 1.
25 inches larger all around than the dough base.
Spread the pizza dough base with pizza sauce.
Top it with sliced red onion, bacon, torn pancetta, sliced chorizo, fresh mozzarella, and sliced red chili.
Alternatively, choose from the topping variations below.
Carefully pull out the air fryer pan and basket.
Using the parchment paper as an aid, lower the pizza into the basket.
Slide the pan and basket back into the appliance.
Reset the temperature to 340°F and set the timer for 15 minutes.
Cook until the pizza crust is golden and cooked through.
Serve the pizza topped with fresh basil leaves.
Notes & Wine Advice
Topping Variations:
1. Shrimp: Omit the meats and mozzarella and replace them with 8 uncooked peeled, cleaned shrimp tossed in 2 teaspoons of extra virgin olive oil. Serve the shrimp-topped pizza with arugula and lemon zest.2. Gimme Greens: Omit the meats and replace them with 5.5 ounces of halved broccolini stalks and 1/4 cup of halved Kalamata olives. Top the pizza with crumbled goat cheese and lemon zest.3. Eggplant & Ricotta: Omit the meats and replace them with 14.5 ounces of grilled eggplant slices and 3 ounces of ricotta. Serve the eggplant and ricotta-topped pizza with pesto.Enjoy your customizable air fryer pizzas!
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Cut the chicken into nugget-sized pieces.
Crush the cornflakes by hand in a medium bowl until they are coarsely crushed.
Add 1/4 cup of the gluten-free flour, paprika, onion salt, and Parmesan to the bowl.
Season the mixture with salt and freshly ground black pepper.
In another medium bowl, lightly beat the eggs.
Place the remaining gluten-free flour in a third bowl.
Dust a few of the chicken pieces at a time in the flour, shaking off any excess, then dip them into the egg, and coat them in the spiced cornflake mixture.
Spray the nuggets generously with cooking spray.
Carefully pull out the air fryer pan and basket and place half of the nuggets in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 8 minutes.
Cook the nuggets, turning them halfway through the cooking time, until they are golden and cooked through.
Transfer the cooked nuggets to a platter and cover them to keep warm.
Repeat the cooking process with the remaining nuggets.
Serve the crispy gluten-free chicken nuggets with a dipping sauce made by swirling the mayonnaise with sriracha.
Provide lemon wedges for squeezing over the nuggets.
Notes & Wine Advice
For extra flavorful nuggets, dissolve 2 tablespoons of salt in 2 cups of cold water and add the chicken. Refrigerate for 1 hour and 15 minutes, then drain before continuing with the recipe.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Scrub the sweet potatoes, pat them dry, and then cut them into chips.
Place the chips in a large bowl, drizzle with olive oil, and season with salt; mix well to coat.
Carefully pull out the air fryer pan and basket, and place the sweet potato chips in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 15 minutes.
Cook the chips, turning them halfway through the cooking time, until they are golden.
Transfer the chips to a plate and cover them to keep warm.
Meanwhile, place flour in a shallow bowl.
Lightly beat the egg in a second shallow bowl.
In a third shallow bowl, combine the spices, salt, sesame seeds, and bread crumbs.
Dust the fish fillets in flour, shaking off any excess, then dip them in the beaten egg, and coat them in the breadcrumb mixture.
Spray the crumbed fish generously on both sides with cooking oil.
Place the crumbed fish fillets in the basket.
Keep the temperature set at 350°F and set the timer for 13 minutes.
Cook the fish until it is golden and cooked through.
While the fish is cooking, make the Yogurt Sauce by combining all the sauce ingredients in a small bowl.
Season to taste.
Serve the Sesame-Crusted Fish with Sweet Potato Chips along with the Yogurt Sauce and lime wedges.
Notes & Wine Advice
You can use a variety of sweet potatoes, including orange, white, or purple, based on your preference. Additionally, you can use any firm white fish fillet you like, such as tilapia, cod, bass, grouper, haddock, catfish, or snapper fillets.
Peel a thin strip of rind from one orange and finely grate 1 teaspoon of orange rind.
Squeeze the juice from both oranges; you will need 1/2 cup of juice.
In a small heatproof bowl, combine the orange strip, orange juice, and maple syrup.
Add the halved cherries and the extra whole cherries to the bowl.
Pull out the pan and basket of your 5- or 6-quart air fryer.
Place the bowl in the basket and slide the pan and basket back into the appliance.
Set the temperature to 350°F and set the timer for 4 minutes to preheat the air fryer and warm the cherry mixture.
In a shallow dish, whisk together the grated orange rind, eggs, milk, ground cinnamon, and vanilla until well combined.
Dip half of the bread slices, one at a time, into the egg mixture, allowing them to soak briefly, and then drain away any excess liquid.
Carefully pull out the air fryer pan and basket, remove the bowl with the cherry mixture, and cover it to keep it warm.
Spray the basket with cooking spray and place the soaked bread slices in the basket.
Keep the temperature set at 350°F and set the timer for 10 minutes to cook the French toast, turning them halfway through the cooking time, or until the bread is browned and cooked through.
Transfer the French toasts to a plate and cover them to keep warm.
Repeat the process by dipping the remaining bread slices in the egg mixture and cooking them with additional cooking spray.
Serve the French toasts topped with Greek yogurt, toasted flaked almonds, and the warm cherry mixture.
Drizzle extra maple syrup and sprinkle with ground cinnamon.
Notes & Wine Advice
For dairy- and gluten-free options, you can substitute your preferred non-dairy milk and yogurt and use gluten-free bread.
Acelgas con Cebollas en Escabeche
Chard is used in homey soups and stews and also as a wrapper for tamales. It’s also wonderful as a side dish with roasted pork or lamb. Pickled red onions add a nice touch of color and flavor.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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