Recipes - Sunbeam FlexiFry AFP5100BL User Manual

Recipes

Takeaway Style Salt and Pepper Chicken Wings
Serves 3-4 Prep Time 20 minutes
Cook Time 45 minutes
1 kg fresh Chicken
Wings
1 tsp Chinese 5 spice
1 tbsp vegetable oil
1 medium onion, diced
1 green pepper, thinly
sliced
2 red chillies, thinly
sliced
For the salt and pepper seasoning
2 tbsp salt
¼ tsp freshly ground
pepper
1. Place the chicken wings in a large bowl,
sprinkle over 1 generous tsp of Chinese 5
spice and rub well in, coating each wing with
some of the seasoning.
2. Turn on the oven and select the Poultry
setting, adjust the temperature to 200ºC, time
40 minutes and allow the oven to preheat.
3. Spread the chicken wings out, on 2 of the Air
Fry Racks, inserting these into the hot oven
in the top and middle position (swap over 15
minutes into the cooking time).
4. Whist these are cooking combine the salt and
pepper seasoning ingredients into small bowl.
5. Heat a suitable sized frying pan over a
medium heat, add the oil, onion and green
pepper and stir fry for approx. 3-5 minutes
until softened.
6. Add the chillies, chilli flakes, spring onions
and garlic and continue cooking for a further
minute, remove from the heat.
7. Once the chicken wings have cooked for 30
minutes, remove the trays from the oven and
sprinkle the hot wings generously with the
salt and pepper seasoning.
8. Spoon over the cooked onion and pepper
mixture and return to the hot oven to finish
cooking for the remaining 10 minutes.
9. Remove the wings from the trays and drizzle
with a little sesame oil.
10. Serve immediately with a bowl of prawn
crackers.
2 green chillies, thinly
sliced
1 tsp dried chilli flakes
1 bunch spring onions,
trimmed and sliced
4 garlic cloves, finely
chopped
1 tbsp sesame oil
1 tbsp sugar
½ tbsp Chinese 5 spice
Moroccan Cous Cous with Roasted Vegetables
Serves 4-6 Prep Time 25 minutes
Cook Time 15-20 minutes
1 red pepper, deseeded
and cut into quarters
1 yellow pepper,
deseeded and cut
into quarters
1 large courgette, sliced
1 red onion, cut into
chunks
4 tbsp olive oil
Zest and juice of 1 large
lemon
1 large clove of garlic,
finely chopped
1 tsp cumin
1. Line one of the Air Fry Racks with some foil.
Place the peppers, courgette and red onion
onto the foil and drizzle with 1 tbsp of olive
oil. Using your hands, mix the vegetables
and oil together ensuring all the pieces are
coated.
2. Preheat the oven on the Veggies setting, temp
200ºC, time 15 minutes. Place the vegetables
into the hot oven, turning half way through
cooking to ensure even browning.
3. Whilst the vegetables are cooking, mix the
remaining olive oil, lemon zest and juice,
garlic, cumin, coriander and cinnamon in a
small bowl and set aside.
4. Place the cous cous into a heatproof bowl,
add the boiling water and turmeric, mix well
and cover for approx. 5 minutes.
5. Remove the vegetables from the oven and
allow to cool.
6. Once cool enough to handle cut into bite
sized pieces.
7. Stir the lemony oil into the cous cous, along
with the remaining ingredients, add the
cooked vegetables, mix well and adjust the
seasoning.
1 tsp ground coriander
½ tsp ground cinnamon
250g dried cous cous
400ml boiling water
1 tsp turmeric
400g tin chickpeas,
drained and rinsed
75g raisins
15g roughly chopped
coriander leaves
Small handful of mint
leaves, shredded
7