Oil, no oil or spray and cook? From the prefect crispy roast chicken to really putting the humble potato to the test and more, here’s the lowdown on this modern-day convection oven. 

The dos and don’ts  

Use this definitive list to help you get the most out of your air fryer – that way, there’s nothing stopping you from preparing the most delectable dishes. 

Do 

• Ditch the microwave for reheating. It does a way better job at reviving deep fried foods, pizza or left over fries (any left overs really) and helps retain that crispiness and texture that often lacks when using a microwave. 
• Shake it! Give the basket a shake or turn your food halfway through cooking to ensure it not only cooks evenly but crisps up on all sides. 
• Use it for baking and roasting alike. (RULE OF THUMB: When adjusting recipes that would normally be prepared in the oven, reduce the cooking temperature by 20°C) 
• Clean after each use. Warm soapy water and a sponge does the most and is basically all you need. For more stubborn sticks and burns, simply soak the basket for a few hours or overnight. 
• Keep an eye. You don’t want anything to burn or go too dark while cooking. 
• Use oil over butter. Oil is a great medium for heat and ensures food browns and crisps up evenly (spray and cook often has a few ingredients that you won’t consume on a regular basis, so avoid this for using on the actual food).

Don’t 

• Preheat your air fryer, it’s not needed! It’s quick to heat up due to powerful heat circulation and it’s compact size.  

• Block the air flow! When you line the bottom of your basket with foil, baking paper or even an air fryer paper basket, it blocks up the air flow and results in undercooked or not as crispy dishes. (THE EXCEPTION: paper baskets come in handy when cooking something delicate such as flaky fish, as it makes it easier to remove when ready to serve).  

• Cook anything that has been battered (wet battered). The batter will drip right off the food before it even has chance to cook through and crisp up. Coating or crumbing in breadcrumbs (or panko) is advised for best results. (THE EXCEPTION: This only really works with frozen items like onion rings)  

• Douse your food in oil for cooking! Less is more and that is the beauty of an air fryer – all you need is a very light coating of oil. Be sure to pay attention to the fat content of food items, the fattier the less oil it needs.  

• Overfill or overcrowd! Food items such as chips, chicken nuggets and veggies cook best when in a single layer.  

• Air fry food that is light weighted. Avoid items such as spinach, kale and poppadoms. They tend to fly around, and get stuck on the heating element. 

Words: Gail Damons

Photography: Zhann Solomons

Also read: 3 noteworthy air fryer recipes by Louisa Holst 

The post How to nail the classics using an air fryer  appeared first on MyKitchen.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.