Preheat your 5- or 6-quart air fryer to 350ËšF for 3 minutes.
In a bowl, combine brown sugar, soy sauce, all but 1 teaspoon of the chili paste, crushed garlic, and grated ginger.
Add the ground beef, egg, and bread crumbs to the mixture.
Combine everything well.
Shape the mixture into four patties, making sure they are the same size as the brioche buns and will fit in the air fryer basket.
Brush each patty with barbecue sauce.
Carefully pull out the air fryer pan and basket.
Spray the basket with cooking spray, then place the patties in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350ËšF and set the timer for 6 minutes.
Cook the burgers, turning them halfway through the cooking time, until they are cooked through.
Top each burger with a slice of cheddar cheese.
Slide the pan and basket back into the appliance, but turn it off.
Leave the patties for 1 minute for the cheddar to melt.
While the burgers are cooking, make the Kimchi Slaw.
In a large bowl, combine the finely shredded kimchi, rice wine vinegar, vegetable oil, and sesame oil.
Add the shredded cabbage and fresh mint leaves to the bowl, then toss to combine.
To serve, split and toast the brioche buns.
Spread the base of each bun with the combined mayonnaise and the remaining 1 teaspoon of chili paste.
Top with the cooked patties, kimchi slaw, and the bun tops.
Notes & Wine Advice
Gochujang is a Korean fermented red chili paste available in larger supermarkets and Asian food stores. If you prefer, you can substitute it with your favorite chili sauce, adjusting the amount to your heat tolerance.
Feel free to use any cabbage mix you like for the slaw, including coleslaw mixes.
You can prepare the burger patties up to the end of step 2 a day ahead and refrigerate them until needed.
Enjoy these loaded Korean-inspired burgers with a zesty kick from the kimchi slaw!
Cook the ravioli in a large saucepan of boiling water according to the package directions.
Once cooked, drain and then cool the ravioli under cold running water.
Spread them out on a tray to air dry.
While the ravioli is drying, make the Salsa Verde.
Process the parsley, baby spinach, gherkin pickles, olive oil, lemon juice, and crushed garlic until smooth.
Season to taste.
Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.
Lightly beat the eggs in a medium bowl.
In another medium bowl, combine the finely grated Parmesan, panko bread crumbs, and salt flakes.
Working with four ravioli at a time, dip them in the beaten egg, allowing excess egg to drain away, and then coat them in the bread crumb mixture.
Transfer the coated ravioli to a tray.
Repeat this process until half of the ravioli are coated.
Spray the coated ravioli generously with cooking spray.
Carefully pull out the air fryer pan and basket, then place the coated ravioli 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 the ravioli, turning them halfway through the cooking time, until they are crisp and golden.
Transfer the cooked ravioli to a platter and cover to keep them warm.
Then, repeat the coating and cooking process for the remaining ravioli.
Notes & Wine Advice
 Serve the crispy breaded ravioli with the heated pasta sauce and the delicious Salsa Verde on the side.Tip: For a vegetarian option, choose spinach-, mushroom-, ricotta-, or cheese-filled ravioli.
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.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
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.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
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.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
