1312
RECIPES
WHITE CHOC-CHIP COOKIES
PREPARATION TIME: 10 minutes
COOKING TIME: 12 minutes
MODE: Bake
INGREDIENTS:
90g caster sugar
90g unsalted butter
3 tsp apricot jam
125g self-raising flour
½ cup white choc-chips
METHOD:
1. Line the bake pan with baking paper.
2. Cream the butter and sugar until pale and fluffy then mix in the apricot jam.
3. Add the self-raising flour and choc chips and mix to dough consistency.
Bring the mix together with your hands to form a ball.
4. Place the biscuit mix in the refrigerator for 10 minutes. Shape small balls
of biscuit dough with your hands and place onto the prepared bake pan.
Leave plenty of room between each biscuit as they will expand.
5. Meanwhile, insert Wire Rack on the lowest shelf, turn the temperature/cooking function
knob to 160°C and preheat Air Fryer Oven for 10 minutes. Once pre-heated, place the
bake pan on the Wire Rack and set the timer knob to bake for 10-12 minutes until golden
brown. Cool biscuits on the bake pan for 10 minutes before transferring to a cooling rack.
Makes 18-24
GREEK LEMON CHICKEN WITH CRISPY POTATOES
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour 15 minutes
MODE: Air Fry
INGREDIENTS:
1.5kg free range chicken 500g roasting potatoes, cut into 3cm pieces
1 lemon, zest grated 2 Tbsp olive oil
2 tsp salt flakes 1 tsp dried oregano
½ tsp cracked black pepper
METHOD:
1. Wash the chicken and pat dry with paper towel. Rest for 20 minutes at room temperature.
2. Add the potatoes to a saucepan of cold salted water. Bring to the boil, then reduce heat
and simmer for 15 minutes, or until tender. Drain potatoes and leave to steam dry.
3. Whisk lemon zest with remaining ingredients. Coat the chicken all overusing half
the marinade. Cut the lemon in half and place both halves inside the chicken
cavity. Cut a piece of foil large enough to fit the chicken, breast side down.
4. Place the chicken and foil on the air fry rack and slide into the middle shelf
of the Air Fryer Oven. Insert the drip tray on the bottom shelf. Air-fry for 30
minutes. Rotate the air fry rack during cooking, for even browning.
5. Toss the potatoes in the remaining marinade. Carefully remove the air fry rack from
the Air Fryer Oven and use tongs to turn the chicken over, breast side up. Arrange
potatoes around the chicken and return to the Air Fryer Oven for 30 minutes.
6. Remove the cooked chicken from the Air Fryer Oven. To test, insert a meat
thermometer into the thickest part of the leg meat. The temperature
should read 73°C or above. Otherwise, pierce the thickest part with
a skewer. If the juices run clear, the chicken is likely cooked.
7. Rest the cooked chicken on a board for 15 minutes. Return the
potatoes to the Air Fryer Oven to crisp up, making sure to remove
the foil and the bottom drip-tray for evenly golden potatoes.
8. Carve the chicken and serve slices with the crispy potatoes,
along with a Greek salad or steamed vegetables.
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