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Recipes
Memphis Style BBQ Pork Spareribs
2 tablespoon sea salt
2 tablespoon dark brown sugar
2 tablespoon smokey paprika
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon cumin powder
1 teaspoon mustard powder
1 teaspoon freshly ground black pepper
2kg individually cut pork spareribs
1. Combine all ingredients in a bowl. Add ribs
and rub seasoning until well coated.
2. Arrange ribs in the air fry basket. Select
MEAT program, adjust TEMPERATURE
180°C, TIME 35 minutes or cook until tender.
3. After cooking, carefully remove from the
basket using heat resistant utensils and serve.
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Korean BBQ Short Ribs with Sesame Salt
Serves 4 - 6
1.5kg short ribs
Marinade
1/2 cup soy sauce
1/4 cup rice wine or mirin
1/4 cup pineapple juice
2 tablespoon sugar
2 tablespoon Sesame seeds
3 tablespoon chopped garlic
1/4 cup chopped shallots, plus ¼ cup for garnish
1 small onion, finely chopped
1 tablespoon finely grated fresh ginger
1 small pear, diced
3 tablespoon sesame oil
2 teaspoon red chilli flakes
2 teaspoon freshly ground black pepper
1. Combine all marinade ingredients in food
processor and puree, transfer to a bowl. Add
the ribs and marinate for at least 3 hours or
overnight.
2. Remove the ribs from the marinade and shake
off any excess.
3. Place the ribs into the air fry basket. Select
MEAT program, adjust TEMPERATURE 200°C
and TIME 15 minutes. Press start button.
4. After cooking, carefully remove from the
basket using heat resistant utensils. Transfer
to a bowl and garnish with extra shallots.
Recipes
Kentucky Drumsticks
10 chicken drumsticks or thighs
1 cup Buttermilk
2 eggs, beaten
2 cups flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoon paprika
2 teaspoon garlic salt
1 teaspoon ground ginger
3 teaspoon white pepper
Olive oil spray
1. Soak drumsticks in buttermilk for up to 24
hours.
2. Place the eggs in one bowl and the combined
flour and spices in a second bowl.
3. Remove chicken one piece at a time from
buttermilk, drain off excess.
4. Dredge each chicken leg in the flour, then
the eggs, then the flour once again. Put the
coated drumstick in the air fry basket and
repeat with remaining chicken. Spray with
olive oil.
5. Select POULTRY program and adjust
TEMPERATURE 200°C, TIME 30 mins. Turn
chicken over halfway through cooking process
and spray further with olive oil. Spray with oil if
there are any dry flour spots.
6. After cooking, carefully remove from the
basket using heat resistant utensils.
7. Ensure that the chicken is thoroughly cooked
before consuming. Time may vary depending
on the size and thickness of the chicken.
Chicken Burrito Bowl Salad
Serves 2
2 chicken breasts
Chili lime chicken marinade
3 tablespoon olive oil
1/3 cup freshly squeezed lime juice
2 tablespoon coriander, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt
For assembling into the bowl
1 cup cooked white rice or quinoa or brown rice.
1 cup Black beans or refried beans
1/2 cup Corn kernels fresh, canned or frozen
1 Red onion, sliced
1 Red and yellow capsicum cut into strips
1 Avocado, sliced
4 iceberg lettuce leaves
Shredded coriander
1/2 cup sour cream, optional
1. Whisk marinade ingredients together. Pour
half the marinade over the chicken, reserve
the remaining marinade for salad dressing.
Refrigerate chicken for 2 hours.
2. Place chicken fillets in the Air Fry basket.
Select POULTRY program, TEMPERATURE
190°C, TIME 25 mins. Press start button.
3. Once chicken is cooked, carefully remove
from the basket using heat resistant utensils to
set aside and allow to rest.
4. Slice chicken into strips on a clean chopping
board and prepare salad in bowl.
5. Put rice at the bottom of the bowl. Top with
the rest of the ingredients, arrange starting
from one side of the bowl clockwise. Add the
chicken.
6. Drizzle with remaining marinade/dressing and
serve with (optional) extra coriander leaves
and sour cream.
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