(Yes, you can bake a good Pavlova in the Opi Fry Air
Oven!!)

What you'll Need:

Corn flour for dusting

4 large egg whites, at room temperature

Pinch salt

1 cup caster sugar

2 tsp vanilla extract

Whipped cream to serve

Your favourite berries to serve

Steps:

Grease the base and sides of a 20cm low
sided cake pan with oil. Then, line the base and sides with baking paper.
Grease the base and sides again and scatter with corn flour. Tip the pan around
to lightly coat with the corn flour, tip out any excess.

Beat the egg whites and salt to soft peaks.
Continue beating adding sugar 2 table spoons at a time for about 5 minutes or until a
glossy thick meringue forms.

Add vanilla and gently fold through.

Spread the meringue quickly and gently into the prepared pan. Place the pan into the basket.

Select
130°C for 30 minutes cooking. Then reduce to 100°C and cook for a further 30 minutes.

Allow to cool 15 minutes in the Opti Fry oven.
Remove pan and set aside to cool completely.

Run a flat bladed knife gently around the
pan separating the paper from the pan. Gently turn out onto a plate, then turn
over onto another plate.

Top with cream and berries to serve.

Dish Serves 

Serves: 4-6

Hint: Spread the garlic butter
under the skin for an extra burst of flavour!!!

What you'll Need:

1.6 kg whole chicken

Olive oil spray or 1 tbsp olive oil

Salt and pepper to taste

Selection of vegetables such as carrots,
pumpkin, parsnips, zucchini etc. Peeled if desired and cut into large serving
sizes.

Herb
garlic seasoning (optional)

40g softened butter

½ cup finely chopped parsley

Steps:

Pat the chicken dry with paper towel and
turn the wings tips under. Spray with the oil or rub oil, all over the chicken.
Season well with the salt and pepper. If using the herbed butter, carefully
slide your finger tip up under the skin, gently spreading the herbed butter in
over the breast.  Tie the legs together
with string.

Arrange the vegetables over the base of the
basket. Place the chicken breast side down on top of the vegetables.

Select
200°C and 30 minutes cooking.

Remove the chicken and quickly turn the
vegetables over. Return chicken, replacing into the basket breast side up this
time. Cook for 30 minutes, check the vegetables, if tender remove and set
aside.

Test the chicken with a skewer or knife tip through the thigh, (or 75°C on a thermometer) the juices should run clear. If
needed cook a further 10 minutes. Remove the chicken, wrap in foil to keep warm
and rest.

The set aside vegetables can be returned to the basket and warmed for 5 minutes at 180°C.

Arrange the chicken and vegetables on a large platter and serve with your favourite selection of side dishes.

Serves 4-6

 

‘Charred’ roasted corn

Crisp yet tender & so sweet and succulent, everyone
will think you cooked this on the bbq!!

 

3 cobs of corn, cut into serving pieces

Olive oil spray

Salt and pepper to taste.

Butter to serve (optional)

 

Lightly spray the corn pieces with oil
spray and season with salt and pepper.

Arrange pieces over the basket.

Select
200°C and 15 minutes cooking.

Cook until just tender and charring on the edges - turn the corn pieces a couple of times minutes during the cooking.

Top with the butter and serve.

 

Golden crisp garlic potato bites

Crispy golden crunchy and sooooo delicious

 

1kg old potatoes, peeled and cut into bite
sized pieces

Olive oil spray

1 teaspoon garlic salt

black pepper

Rinse the potatoes in cold water, drain well and thoroughly pat dry with paper towel. (removing the excess starch will ensure lovely crisp bites)

Place in a large mixing bowl, spray with oil spray, sprinkle over the garlic salt and pepper, toss well.

Arrange over the base of the basket.

Select
180°C and 20 minutes cooking.  Toss well, cook for a further 8 - 10 minutes
or until golden and very crisp.

The perfect simple finger food!!!

What you'll need:

150g Haloumi cheese

6 rashers streaky bacon, cut in half

Basil leaves

Toothpicks

Freshly ground black pepper

Spray olive oil

Steps:

Place the haloumi in cold water and soak 30 minutes if time allows (haloumi can be very very salty, soaking it removes the excess salt). Drain and pat dry with paper towel.

Cut into bites size pieces. Top each piece with a couple of small basil leaves and wrap a piece of bacon around, securing firmly with a tooth pick.

Lightly spray the bites with the oil
spray.  Arrange over the base of the basket.

Select
200°C and 15 minutes cooking.

About half way through the cooking, turn
over and cook until bacon is lightly crisp.

Serve immediately

Great as a snack with drinks or easy entertaining!!!

What you'll Need:

200g pork & veal mince

1 clove garlic, finely chopped

2 tbsp bbq sauce

Salt & pepper

Olive oil spray

6 small brioche buns

Your favourite tomato chutney

Good quality mayonnaise

2 Lebanese cucumbers, sliced

Several cherry tomatoes

STEPS:

Combine the mince, garlic, BBQ sauce and salt and pepper and mix very well. Form into small patties.

Spray with olive oil spray and arrange in the basket.

Select
180°C and 15 minutes cooking. Turning over half-way through the cooking.

Remove patties and set aside, covered to keep warm. Arrange the buns in the basket

Select
15°C and 10 minutes cooking time.

Cut the buns in half, spread the base of the bun generously with chutney and mayonnaise. Top with a meat pattie, cucumber slices and the replace the lid.

Thread a skewer into the bun to secure and place a cherry tomato on top.

Serve immediately.

So sticky, juicy and completely delicious!

What you'll Need:

1 kg chicken wings (or small drumsticks)

1/3 cup tomato sauce

1/3 cup bbq sauce

1/3 cup brown sugar

2 tbsp sweet chilli sauce

3 tsp Worcestershire sauce

3 tsp sesame oil

2 tsp smoked paprika and ground coriander
(optional)

Oil spray

STEPS:

Place wings and all ingredients into a large bowl. Toss well to combine wings in sauce.
Cover and refrigerate for 2 hours or as long as you can. Arrange wings in the basket and spray with oil spray.

Select 200°C and 25 minutes cooking time. Turn over half way during the cooking.
Serve and enjoy.

This will so become a favourite!!!!

What you'll Need:

1.6 kg pork belly

3 tsp sea salt flakes

2 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

½ tsp dried chilli flakes

Plenty freshly ground black pepper

2 tbsp olive oil

2 bulbs baby fennel, cut in half lengthwise

4 small red apples

Dutch carrots, stems trimmed.

STEPS:

Dry the pork thoroughly with paper towel (if you have time refrigerate UNCOVERED overnight - this helps dry the rind and produces even better crackling)!!

Using a very sharp knife or Stanley blade, score the skin deeply into the rind.

Combine the spices with the pepper and spread over the rind. Scatter over the salt and drizzle with the oil.  Place into the basket, rind side up.

Select
180°C and 30 minutes cooking. Then reset the timer for 15 minutes more. (45 minutes cooking)

Remove the pork and arrange the vegetables
into the basket. Replace the pork, sitting it on top of the vegetables. Increase to 200°C and cook 30 minutes. 

Remove the pork and check the vegetables, turning as required. If tender, remove and set aside.

Cook a further 20 minutes or until the pork is tender and beautifully crackled.  Allow to rest
10 minutes before serving and cutting.

*The set aside vegetables can be returned to the basket and warmed for 5 minutes at 180°C.*

Arrange on the platter and serve.