Air Roaster Recipes

French Fries with Lemon Pepper Salt

Ingredients

750 g roasting potatoes
2 tablespoons oil
Salt:
2 tablespoons flaky sea salt
1 teaspoon cracked black pepper
finely grated zest of 1 lemon

Method

1. Peel the potatoes then cut into chips.
2. Place into a large bowl, add the oil and mix until the chips are well coated.
3. Place the chips into the tumble roaster and secure the catch. Insert into the rotisserie rod bracket of the air roaster.
4. Select “FRENCH FRIES” on the IMS. Reduce cooking time by 5 minutes for thinner cut chips. Press start.
5. Meanwhile, prepare the salt. Combine the sea salt, black pepper and lemon zest in a small jar.
6. Serve the fries sprinkled with some of the Lemon Pepper Salt. Extra salt can be stored in a cool dry place.

Paprika & Garlic Roast Chicken

Ingredients

2 lemons, quartered
1 tablespoon olive oil
2 cloves garlic, crushed
1½ teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper or to taste
½ teaspoon salt
1 size 14 chicken

Method

1. Rub the outside of the chicken with cut lemon and place the remaining lemon quarters in the cavity of the chicken.

2. Slide the chicken onto the rotisserie rod and secure in place with the forks. Tie the legs onto the rod securely with string and tuck the wing tips under.

3. Combine the olive oil, garlic, sweet paprika, smoked paprika, cayenne and salt. Rub evenly into the chicken.

4. Position the rotisserie rod inside the air roaster.

5. Select “CHICKEN” on IMS. Reduce temperature to 220°C. Increase cooking time to 40 minutes. Press start.

6. Test the chicken is cooked before removing from the machine – the juices should run clear when the the thickest part of the chicken is pierced. If necessary, continue cooking for a further 5 to 10minutes.

Rotisserie Roast Beef

Ingredients

1.2 kg beef roast
1 tablespoon olive oil
1 tablespoon Tuscan seasoning mix
sea salt and freshly ground black pepper

Method

1. Slide the beef roast onto the rotisserie rod and secure in place with the forks. Tie string tightly around the beef to form an even shape.
2. Rub all over with olive oil and sprinkle with the Tuscan seasoning and salt and pepper.
3. Position the rotisserie rod inside the air roaster.
4. Select “DIY” on IMS. Set temperature to 200°C and 50 minutes for medium rare. Adjust time using “-“ for rare and “+” for medium to well done. Select “ROTATION”. Press start.
5. Test for doneness using a meat thermometer. If necessary, add extra cooking time.
6. Allow to rest for 10 minutes before serving.
7. Serve with roast vegetables, green vegetables and gravy.

Rosemary, Fennel & Garlic Pork Chops

Ingredients

1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
½ teaspoon ground fennel seeds
1 teaspoon finely grated lemon zest
1 garlic clove, crushed
4 pork chops
salt and pepper

Method

1. Combine the lemon juice, olive oil, rosemary, ground fennel, lemon zest and garlic in a small bowl.
2. Place the pork chops in a shallow dish, pour over the lemon mixture and turn to coat both sides. Cover and refrigerate for 30 minutes if time allows.
3. Position the high rack in the air roaster. Place the chops on the rack.
4. Select “STEAK” on the IMS. Press start.
5. Check that the chops are cooked at the end of cooking time. If necessary, add extra cooking time until the chops are golden brown and cooked through.
6. Serve the chops with apple sauce, mashed potato and sautéed red cabbage.

Cajun Prawns

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon salt
1 teaspoon sweet paprika
½ teaspoon chilli flakes
1 teaspoon dried oregano
freshly ground black pepper
500g prawn cutlets

Method

1. Combine the olive oil, garlic, salt, paprika, chilli flakes, oregano and pepper in a bowl. Add the prawns and mix well, until coated in the spices.
2. Cover and refrigerate for 30 minutes for the flavours to develop.
3. Place the skewer rack discs onto the rotisserie rod. (see skewer rack assembly instructions)
4. Thread the prawns onto the skewers.
5. Attach the skewers to the skewer rack, ensuring each end is secure.
6. Insert into the air roaster and select “SKEWER” on the IMS. Add 4 to 5minutes for large prawns. Press start.
7. Check that the prawns are fully cooked before removing. If necessary, add extra cooking time.

Self Saucing Chocolate Pudding

Ingredients

½ cup rice flour
½ cup flour
½ cup caster sugar
1 tablespoon baking powder
¼ cup cocoa
1 cup milk
2 eggs, lightly beaten
60 g butter, melted
1 teaspoon vanilla essence

Topping

½ cup brown sugar
2 tablespoons cocoa
1 cup boiling water

Method

1. Lightly grease six 1 cup capacity pudding moulds. Sift the rice flour, flour, caster sugar, baking powder and cocoa into a bowl. Make a well in the centre
of the dry ingredients and add the milk, eggs, melted butter and vanilla essence. Beat until the mixture is smooth then pour into the pudding moulds.
2. To prepare the topping, combine the brown sugar and cocoa and sprinkle evenly over the puddings. Gently pour 3 tablespoons boiling water over the back of a spoon onto each pudding.
3. Select “CAKE” on the IMS. Reduce cooking time to 20 minutes. Position the low rack in the air roaster then place the puddings on the rack. Press start.
4. At the end of cooking time, check the puddings are cooked – they will spring back when lightly pressed in the centre. If necessary, add 2 to 3 minutes extra cooking time. Serve immediately with whipped cream or ice cream.

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