Every time I make a new recipe I think this is my favourite… Then I do another and I think no, no, no, THIS is my favourite recipe… Well tonight I really mean it THIS IS my favourite recipe!!!!! haha Oh my goodness this recipe really is packed full of flavour and its actually lot easier than it looks….. LUSH!

You can tell by the colours alone its going to taste great. I used two red chillies in the marinade but for me I wish I had added four.  We LOVE it spicy, but if you like it mild then just stick with one or two. I actually think that THE only thing I would change. Other than that it was perfection.

I used a processor for my paste but if you have a Mortar & Pestle which you would rather use then go for it! I would usually use my Thermomix but the poor girl needs to see the doctor. Once blended along with the olive oil the smell that fills the room is beautiful,. When I opened the lid I was like “WOAH Paul! Smell this!” and shoved it under his nose… yeah the chilli may have sucker punched the back of his throat… oopsie lol. It’s spicy and tangy with a side scent of sweet and fruity. Yum!

These handy 20×20 foil trays do the job perfectly once again. I was going to cook the chicken in the basket but then I remembered a previous dinner I tried and the chicken was cooked on zucchini. This helps with the air flow and cooks the chicken evenly.

Once I coated the chicken in the marinade I placed it on top of the zucchini and left them in the fridge for 2 hours. Over night is better but I didn’t have the time. Honestly I couldn’t tell much difference as the chicken was packed of flavour!

*Find of the Day*

These Seed Salad Toppers are great. inexpensive at about $3.50 a box and they add a lovely crunch and flavour to the Kale salad.

Ohh and of course it wouldn’t be a true post by me if there wasn’t Mr Hunter popping up in the background ha! He must have thought th sound of this box was the sound of his treat box haha

Portuguese Style Chicken Thighs with Zucchini, Brocollini and Kale Salad

December 29, 2017

Prep: 30 min

Cook: 30 min

Total: 1 hr

Difficulty: Easy-Medium

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By: Kristi-Lee

Ingredients

• zest of 2 limes
• 2-4 red chillies (have as much as you can handle)
• 6 cloves garlic
• 2 tablespoon paprika
• 1/3 cup olive oil
• 6 skin on, bone in chicken thighs
• 2 medium zucchini
• 2 limes quartered
• handful of finely chopped parsley
• 1/3 cup Coles Salad Topper seeds
• juice of 1 lime
• 6 cherry tomatoes
• 1/2 continental cucumber
• bunch of broccolini
• 2 cups of chopped kale

Directions

• Step 1 Place the lime zest, chillies, 5 of the 6 garlic & paprika in the blender and blitz until finely chopped. Add the oil and blend for 1 minute until smooth.
• Step 2 Coat all the chicken pieces in the marinade and place in the fridge for 3-24 hours.
• Step 3 Slice zucchini length ways and place into two 20x20cm trays or any tray you have that will suit along with the wedges of lime.
• Step 4 Place marinated chicken thighs on top of the zucchini, lime mix and place in the air fryer (I cooked mine in the drawer without the basket) for 25 minutes on 180 degrees Celsius. They may need an extra 5 minutes if they are on the large size.
• Step 5 Meanwhile steam the kale and broccolini for 2 minutes in either the microwave or a steamer. I then air fried them for a minute on 200 as I love the little brown crispy bits as they are full of flavour.
• Step 6 Mix together the lime juice, crushed garlic clove, parsley and seeds for the dressing. Spoon this immediately over the chicken as it comes out of the air fryer.
• Step 7 Assemble salad ready for the chicken. When chicken is on the plate tip over he extra juices from the pan.
• Step 8 Enjoy!

MMMMMMMMMMMMM Creamy Lime Slice! Heaven!

Zesty, Creamy, Crumbly…all my favourite things. I’ve never really been into Chocolatey desserts or just desserts in general but I do like to cleanse my palette after dinner with something citrusy. Same with my husband apparently as he’s eaten half of one of these in just the past 3 days ha!

This is when those 20×20 trays come in handy again. I especially like them cooked in these as they can be peeled off once cooked and set. The steaming paper was just a precaution.

The measurements in the recipe work out perfectly for these trays which fit in the base of my 3.2l and my 5.5l but if they don’t fit in yours then any deep dish will work, you will just have to divide the recipe into 2 or 3.

The base and the crumble are made out of the same ingredients which makes it a SUPER easy recipe but also what amazes me is that because the base is compacted and the top is crumbly you wouldn’t even know!

The filling is perfect with Lime but can also be swapped to lemon or any citrus fruit you love. The flicks of the green zest through the creamy filling looks gorgeous when serving which is a plus when serving for guests. *Please note – try to not scrape all of the filling onto the slice base as that takes away all the joys of licking the bowl!!!!

We served this delicious slice on Christmas Day after lunch with vanilla ice-cream. Perfection! Alternatively you can use custard or double cream. It’s quite a rich sauce so its whichever you prefer.

Creamy, Crumbly Lime Slice

December 28, 2017

Servings: 16

Prep: 15 min

Cook: 25 min

Difficulty: Easy

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By: Kristi-Lee

Ingredients

• 1 1/4 cup rolled oats
• 1 1/4 cup plain flour
• 1/2 cup white sugar (can also use coconut or raw sugar)
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp bi-carb
• 170g melted butter
• 1 tsp vanilla extract
• 1 395g can of condensed milk
• Zest of a full lime and a half
• Juice of 3 limes
• 2 egg yolks

Directions

• Step 1 Stir together in a large bowl, oats, flour, salt and bi-carb.
• Step 2 Into that mix in the sugars until well combined.
• Step 3 Add the melted butter and vanilla and with your fingers massage all the ingredients until completely mixed in.
• Step 4 Squash half the crumb mixture into the foil tray or whatever tray you may be using.
• Step 5 Put in the base of the Air Fryer and cook on 170 degrees Celsius for 10 minutes or until evenly browned.
• Step 6 While that is baking beat together the remaining ingredients.
• Step 7 Pour directly onto the crumb base (pictured) and level it with a spoon.
• Step 8 With the remaining crumble sprinkle it evenly over the lime filling and bake on 170 degrees Celsius for 15-20 minutes.
• Step 9 Set aside to cool, when cooled put in the fridge for at least 2 hours. the longer the better as it will firm up.
• Step 10 Enjoy with an ice-cream, custard or cream of your choice!

Who doesn’t love a Roast Lamb?! The one thing I don’t like about them in these Aussie temperatures is that when done in the oven they heat up my poor little house.  Even the Air Con can’t compete. Thank goodness for Air Fryers.

Now like I mention in the recipe I have three machines that I use daily especially for meals like this. I can have the meat going in one and all the veggies going in the others. But before I had all three I only had a small 3.2l so I worked out if I did the veggies first, then the meat and reheated the veggies back in the Air Fryer once I was letting the meat rest, everything would be hot and cooked perfect for when it came time for serving. YUM!

These 20x20cm trays are great for holding all of the beautiful Rosemary, Garlic, Lamb juices that come out of the meat. I then use it for a rich home-made gravy. Lush! I have been on the lookout for a 20×20 cooking tray that can be washed though as these trays aren’t ideal for the environment, so if you find one PLEASE let me know! x

With the Potatoes you don’t have to use Red Royale. I got them on sale and I really, really enjoyed the flavour. You can also cut them up which ever way suits, same as the carrots and Sweet Potato. If you make them into chips then just be sure to check them sooner as they will brown rather fast compared to these thick cubes.  Another suggestion for flavour is Thyme, either dried or fresh. Its works well with the Rosemary as they are both quite woody OR you could go completely different and stick with just a chicken flavoured salt.

Lamb Roast Dinner with Air Fried Potatoes, Carrots & Sweet Potato

December 28, 2017

Servings: 6

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It's hard to estimate times on this type of meal as I have multiple machines which make it much easier. Before having all three machines I always did veg then meat which is how I will explain it in the recipe. Enjoy!

By: Kristi-Lee

Ingredients

• 1.5kg Lamb Leg (any size close will do as long as it fits your Air Fryer)
• 1kg Red Royale Potatoes
• 2 medium Sweet Potatoes
• 250g Baby Carrots
• 1 cup Peas
• 2 large sprigs of Rosemary
• 4 cloves Garlic
• Salt & Pepper

Directions

• Step 1 Prep meat by poking a small sharp knife into the flesh every 5 or so centimetres and insert alternative bits of Rosemary and sliced Garlic then cover in Salt and Pepper. Put aside to cook after Veggies.
• Step 2 Cut Sweet Potato in chunky wedges, coat in a little oil and Salt and Air Fry either in a tray in the base or in the basket for 10 minutes on 200 degrees Celsius. Turnover/shake and do another 10 minutes until done to your liking.
• Step 3 Wrap Carrots in foil with a little Butter and Salt & cook for 30 minutes on 200 degrees Celsius.
• Step 4 Spuds I just cubed and did them with some oil, Rosemary and Garlic on 200 degrees Celsius for 30 minutes shaking every 10 or so minutes. Timing depends on how big or small you cut your Potatoes.
• Step 5 In a 20x20cm foil tray I brake up the remaining Garlic and Rosemary and use this as a base for the Lamb to sit on. I’ve started cooking my roasts a little longer and slower. This piece of meat took an hour on 160 degrees Celsius and then an extra 10 minutes on 200 to crisp up the top. Was cooked to perfection the way we like it with an inside temperature of 65 degrees Celsius.
• Step 6 Let it rest covered in foil or 15 minutes while you put all the veg back in to heat up along with the peas on 180 degrees.

Now this isn’t really a recipe as such (apart from the Guac) but my gosh they beat any unhealthy store bought chips. I used for Wholemeal tortillas for this version but white is completely fine. I’ve also noticed there are soooo many flavours in the wrap aisle now! Summer Herbs, Spinach, Barley, Gluten Free… All would be perfect!

To-easy Air Fried Tortilla Chips and Guacamole

December 19, 2017

Prep: 10 min

Cook: 4 min

Difficulty: EASY

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By: Kristi-Lee

Ingredients

• 4 Tortilla Wraps
• 1 Avocado
• 1 Spring Onion
• 1 clove Garlic
• 1 small Tomato
• 1 tablespoon Sweet Chilli Sauce
• Juice of a Lime
• Salt & Pepper

Directions

• Step 1 Cut tortilla wraps into 8 wedges
• Step 2 Place in the Air Fryer basket in a single layer. They may fly up so I always put a steaming wrack turned upside down on top to hold them down. Do them in batches for approx. 3-4 minutes.
• Step 3 In the meantime crush Avocado with a fork until smooth
• Step 4 Add finely sliced Spring Onion, crushed Garlic, diced Tomato and the rest of the ingredients and mix well.
• Step 5 Cool chips slightly and enjoy!

Having an Irish hubby we have potatoes with 95% of our meals so they can get a bit boring lol. These are just delightful! They taste naughty which is just the way I like my food. After making these I went out and bought a spiraliser but unfortunately I got one that doesn’t quite live up to its name as it struggles with anything harder than a zucchini HA so hand cut is still my method of choice.

I put a long metal skewer through these and then put my knife at the top of the skewer and following the skewer I spiralled the knife downwards. If this seems all too hard then slicing the potatoes in fries instead would give a similar effect and taste.

Parmesan Encrusted Spiral Potatoes

December 19, 2017

Servings: 2

Prep: 30 min

Cook: 30 min

Difficulty: Medium

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By: Kristi-Lee

Ingredients

• 4 large Potatoes
• 100g Butter
• 150g finely grated Parmesan
• 100g Panko Breadcrumbs
• 1 teaspoon Black Pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Paprika
• 1 teaspoon Salt
• Chopped Parsley

Directions

• Step 1 Spiral potatoes using the skewer method mentioned above.
• Step 2 Coat the Potatoes in melted Butter.
• Step 3 Mix all the dry ingredients in a bowl until evenly distributed and then place the potatoes in there to coat them in the mixture. Make sure it gets into all the cuts.
• Step 4 Place into basket of Air Fryer and bake on 180 degrees Celsius for approximately 30-40 minutes depending on the size of your potatoes.

This was my first go making a Whole Air Fried Cauliflower and boy was I impressed. It was a fight here between my husband and I for the last few wedges. You wouldn’t think it would taste any different to just normal cooked Cauliflower but it does. The Mayo is a game changer. When I first started looking for recipe ideas I was like “Mayonnaise?!?! On Cauliflower?!?!” but WOW it was a flavour sensation and doesn’t taste anything like Mayo in the end.

Suggestion – If you steam or microwave the cauliflower first it cuts down the cooking time significantly

You don’t have to use the herbs I used, you can mix it up with whatever are your faves. I think fresh Thyme would be delicious, or even a homemade Basil pesto. YUM! The list is endless.

This dish came from an idea that a friend of mine gave me. The combination of Chilli and Basil is perfect for a cold night as this is surprisingly soothing. It’s fresh with the Basil, Brocollini & Asparagus but extremely filling with the perfectly cooked Crispy Pork Belly.

Crispy Chilli, Basil Pork with Asparagus, Broccolini & Rice

December 19, 2017

Servings: 6

Prep: 20 min

Total: 1 hr 20 min

Difficulty: Medium

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By: Kristi-Lee

Ingredients

• 1kg Pork Belly
• 4 Cloves Garlic
• 2-3 Red Chilli's
• 2 tablespoon Soy Sauce
• 2 tablespoon Oyster Sauce
• 1/2 cup Chicken Stock
• 200g Asparagus but into 3
• 200g Brocollini
• 2 Spring Onion (5cm lengths)
• Big handful of ripped Basil Leaves

Directions

• Step 1 Cook Pork according to the link mentioned above and below and cut into squares along with the crackle.
• Step 2 Blend together Chilli and Garlic. If you don’t have a blender then finely sliced is fine.
• Step 3 Stir fry Chilli and Garlic in a Wok until Fragrant (roughly 30 seconds)
• Step 4 Add the cubed Pork, Soy, Oyster Sauce & Stock and cook for a further minute.
• Step 5 Add Broccolini & Asparagus and stir fry for a few minutes. I like mine to still have quite a bite to them.
• Step 6 In the last 30 seconds add in the ripped Basil leaves and straight onto a plate with steaming rice.