RECIPES | 4 delicious dishes to make in an air fryer — in just under an hour

CLASSIC ROLLED LEG OF LAMB

Serves: 4

Time: 25 mins

Ingredients:

Oil and herb mixture:

15ml (1 tbsp) olive oil

10ml (2 tsp) fresh rosemary leaves

5ml (1 tsp) fresh thyme

5ml (1 tsp) salt and black pepper

10ml (2 tsp) garlic powder

500g butterflied lamb leg

Method:

1. For the herb oil combine all the ingredients in a bowl big enough to coat the lamb.
2. Pat the lamb dry and place in bowl with herb oil mixture, turning to ensure it is well coated.
3. Place lamb in the air fryer basket and set temperature at 180°C for 15-20 minutes. For medium lamb cook for 15 minutes, and more well-done cook for additional 3-minute intervals. Rest, covered with foil for 10 minutes before slicing and serving.

HARISSA CHICKEN THIGHS

Serves: 4

Time: 25 mins

Ingredients:

8 boneless, skinless chicken thighs

80ml (⅓ cup) harissa paste or another spice paste

60ml (¼ cup) olive oil

5ml (1 tsp) ground cumin

5ml (1 tsp) salt

2.5ml (½ tsp) freshly ground black pepper

80ml (⅓ cup) plain yoghurt

A handful of fresh herbs like coriander, parsley and dill, chopped

Method:

1. In a large bowl, stir together the harissa paste, olive oil, cumin, salt, and pepper.
2. Add the chicken and toss to coat all over. Cover and marinate for 20 minutes.
3. Remove chicken from marinade and place in air-fryer basket and cook at 190°C for 12 minutes.
4. Once the air fryer beeps, use kitchen tongs to flip the chicken over, and cook for an additional 8 minutes on the other side, or until chicken is cooked through.
5. Transfer the chicken to serving plates or a large platter.
6. Combine the yoghurt and half of the herbs and spoon over the chicken, sprinkling the remaining herbs over just before serving.

WHOLE ROASTED CAULIFLOWER WITH TAHINI DRESSING

Serves: 2-4 depending on size of cauliflower

Time: 20-30 minutes

Ingredients:

 1 head of cauliflower,  rinsed, leaves removed, and dried

30ml (2 tbsp) olive oil plus extra

30ml (2 tbsp) butter, melted (or dairy-free butter alternative)

30ml (2 tbsp) harissa spice or another favourite spice blend

Salt and pepper to taste

Juice of ½ a lemon

Tahini dressing:

60ml (4 tbsp) tahini paste — a sesame paste

45ml (3 tbsp) water, more if needed

30ml (2tbsp) fresh lemon juice

30ml (2 tbsp) olive oil

15ml (1 tbsp) maple or golden syrup (or replace with honey)

5ml (1 tsp) sesame oil

1 small garlic clove, grated

Generous pinch of salt

Method:

1. Brush the cauliflower head with a little olive oil.
2. In a small bowl whisk together the 30ml olive oil, butter, oil, harissa spice and seasoning.
3. Completely coat the cauliflower head with the seasoning mix and place it in the air-fryer basket.
4. Cook at 180°C for 15 minutes.
5. When done cauliflower should be tender, if not add 5 minutes at a time until it’s golden brown and tender.
6. While the cauliflower is cooking whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, half a tablespoon at a time, until you have the right consistency.
7. Remove the cauliflower from the air fryer and serve with a squeeze of the juice of half a lemon then drizzle over the tahini dressing.

SALT AND VINEGAR POTATOES

 A healthier version of salt and vinegar crisps, perfect as a side dish.

Difficulty: Easy

Serves: 4

Time: 40 minutes

Ingredients:

1kg baby potatoes, halved

250ml (1 cup)  white wine vinegar + 30ml (2 tbsp) for serving

15ml (1 tbsp)  salt

Freshly ground black pepper

30ml (2 tbsp) fresh chives, chopped

Coarse salt, to sprinkle

30ml (2 tbsp) olive oil

Method:

1. Combine potatoes, vinegar and salt in a medium saucepan.
2. Add water to cover and bring to a boil, reduce heat, and simmer until potatoes are tender, 20—25 minutes, then drain and pat dry.
3. Place potatoes in a large bowl.
4. Add the olive oil and toss until well coated.
5. Put the potatoes into the air fryer and cook at 200°C for 15 minutes or until the potatoes are tender and beginning to crisp about the edges.
6. Remove potatoes from the basket and lightly smash them, then sprinkle with the remaining 2 tablespoons of vinegar, chives and coarse sea salt and serve.