Home Healthy Eating 4 Air Fryer Recipes to Make Dinner Times a Breeze

4 Air Fryer Recipes to Make Dinner Times a Breeze

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With the announcement that Jamie Oliver will soon be releasing a Channel 4 show all about air-fryer cooking and since sales of air-fryers are predicted to grow by 8.2% in 2025, it’s safe to say that air fryers are becoming a staple piece of equipment in kitchens across the UK. 

But if you can’t wait for the show to be released and are looking for inspiration right now, then recipe box service Gousto has exactly what you need. Their expert chef, Sophie Nahmad has collated her top four air fryer recipes, perfect for those speedy mid-week meals and simple snacks. These recipes all take less than an hour to make and are guaranteed to bring a smile to the dinner table. 

Mexican Chicken Bake with Lime Yoghurt

Instructions for 2 servings

Time: 40 minutes

Ingredients

  • 1 Soy sauce sachet (8ml)
  • 1 Lime
  • 1 Spring onion
  • 2 Medium Sweet potatoes
  • 1 Red Pepper
  • 2 Red Onions
  • 1 Chipotle sauce pot (20g)
  • 1 Tsp Smoked paprika
  • 320g Chicken thighs
  • Vegetable oil

Method

  1. Combine the chipotle paste, smoked paprika and soy sauce in a bowl with a drizzle of vegetable oil – this is your marinade.
  2. Add the chicken thighs to the marinade and give everything a good mix up, then set aside for later.
  3. Peel and chop the red onions into wedges.
    Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into strips. Chop the sweet potatoes into wedges
  4. Add the chopped vegetables to the air fryer. Sprinkle over the ground cumin.
    Drizzle with vegetable oil and a generous pinch of salt and give everything a good mix up.
  5. Put the marinated chicken thighs on top of the vegetables in the air fryer.
  6. Heat the air fryer to 200°C for 20–25 minutes or until everything is cooked through (no pink meat!) and tender. This is your Mexican chicken tray bake.
  7. Meanwhile, chop the lime in half and combine the juice of 1/2 lime with the natural yoghurt in a small bowl – this is your lime yoghurt. Cut the remaining lime into wedges and trim, then slice the spring onion finely.
  8. Serve the Mexican chicken tray, drizzled with the lime yoghurt. Garnish with the chopped spring onion and a lime wedge.

Two Mushroom Risotto

Instructions for 2 servings

Time: 50 minutes

Ingredients

  • 160g Chestnut mushrooms
  • 30ml Chinese rice wine sachet
  • 1 Spring onion
  • 5g Chives
  • 150g Portobello mushrooms
  • 1 Vegetable stock cube
  • 40g Cheddar cheese
  • 160g Arborio rice
  • 3 Garlic clove
  • 40g Cornish clotted cream
  • Vegetable oil
  • Black pepper

Method

  1. Boil a kettle and trim and finely slice the spring onion. Then chop the chives finely, peel and finely chop (or grate) the garlic. Dissolve the vegetable stock cube in 650 mL of boiled water.
  2. Add a drizzle of vegetable oil to the air fryer, and tear and crumble both the portobello and chestnut mushrooms directly into the air fryer. Cook at 200°C for 3–5 minutes, or until starting to brown and caramelise.
  3. Once caramelised, transfer the mushrooms to a bowl and cover to keep warm. Add the sliced spring onion and half of the chopped chives (save the rest for garnish!) With a knob of butter in the air fryer, along with the arborio rice, chopped garlic and Chinese rice wine, stir to combine.
  4. Add the vegetable stock and return to the air fryer. Cook for 30–35 minutes, stirring every 5 minutes, until all the stock is absorbed and the rice is cooked. This is your risotto.
  5. Meanwhile, grate the cheddar cheese.
  6. Once the risotto is cooked, stir in the grated cheese, clotted cream and half of the mushrooms (save the other half for garnish!) Add a little more boiled water if your risotto is too clumpy; a risotto should have an almost porridge-like consistency.
  7. Season with pepper, serve the risotto in bowls and top with the remaining mushrooms, a sprinkle of the remaining chives and a good grind of black pepper.

Rosemary and Sea Salt Crisps

Instructions for 2 servings 

Time: 40 minutes

Ingredients

  • 1 Large potato
  • 1 Tsp fresh Rosemary
  • 1 Tsp flakey sea salt
  • 1 Tbsp Rapeseed oil

Method

  1. Peel and thinly slice your potato, either by hand or using a mandolin.
  2. Soak the potato slices in a bowl of cold water for 20 minutes, then drain and pat dry with kitchen paper. Once dry, coat the potato slices in the oil, ½ teaspoon salt and some freshly cracked pepper.
  3. Lightly coat the air fryer tray with some oil before placing half the potato slices inside. Cook at 180°C for 10–12 minutes, shaking occasionally, until golden and crisp. Fry in batches.
  4. Once cooked, place the crisps in a large bowl and sprinkle over the remaining salt and dried rosemary.

Mozzarella Sticks with Tomato Dip

Instructions for 8 sticks

Time: 45 minutes

Ingredients

For the sticks

  • 8 String cheese sticks
  • 2 Eggs
  • 3 Tbsp Plain Flour
  • 60g Panko breadcrumbs
  • 1 Tsp Smoked Paprika

For the dip

  • 1 Tin chopped tomatoes
  • 2 Cloves garlic
  • 2 Tsp dried oregano
  • 1 Tsp chilli flakes
  • 2 Tbsp olive oil

Method

  1. Place the cheese sticks in the freezer for 20 minutes beforehand.
  2. Put the flour, eggs and panko breadcrumbs in three separate shallow bowls. Generously season the flour with salt and pepper and mix the smoked paprika through the panko breadcrumbs.
  3. Dip the cheese sticks first in the flour, then the egg, then the breadcrumbs.Then again, into the egg and breadcrumbs for a double coating.
  4. Arrange the breaded cheese in one layer in the air fryer and cook for 4 minutes at 190°C.
  5. For the tomato sauce, put all the ingredients in a food processor and blitz till smooth. Add the sauce to a small saucepan and cook on medium heat for 10 minutes. Serve warm with the cheese sticks.

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