12
Recipes
Kentucky Drumsticks
10 chicken drumsticks or thighs
1 cup buttermilk
2 eggs, beaten
2 cups flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoon paprika
2 teaspoon garlic salt
1 teaspoon ground ginger
3 teaspoon white pepper
Olive oil spray
1. Soak drumsticks in buttermilk for up to 24
hours.
2. Place the eggs in one bowl and the combined
flour and spices in a second bowl.
3. Remove chicken one piece at a time from
buttermilk, drain off excess.
4. Dredge each chicken leg in the flour, then the
eggs, then the flour once again. Put the coated
drumstick in the cooking drawer and repeat
with remaining chicken. Spray with olive oil.
5. Select WINGS program and adjust
TEMPERATURE 200°C, TIME 30 mins. Turn
chicken over halfway through cooking process
and spray further with olive oil. Spray with oil
if there are any dry flour spots.
6. After cooking, carefully remove from the basket
using heat resistant utensils.
7. Ensure that the chicken is thoroughly cooked
before consuming. Time may vary depending
on the size and thickness of the chicken.
Spring Rolls
25g mixed dried mushrooms, soaked in hot water
for 30 minutes
25ml olive oil
25ml sesame oil
1 onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 green chilli, de-seeded and diced
1/2 leek julienned, matchstick shape
1 carrot, peeled and grated
2 tablespoon soy sauce
8 sheets filo pastry, kept damp under a damp cloth
25g butter, melted
Sprig of coriander, chopped
1. Heat olive oil and sesame oil in a wok over a
high heat. Add onions, garlic, ginger and chilli,
stir-fry for 2 minutes.
2. Add leeks and carrot, continue to stir fry for
a further 2 minutes, add the mushrooms and
stir-fry for 1 minute. Remove from heat and
season with soy sauce.
3. Working quickly, brush the sheets of filo
pastry with a little melted butter on a flat work
surface. Place tablespoons of the vegetable
filling in the lower centre of the filo pastry.
Fold the edges in and over the filling and then
roll up into a cigar shape, tucking the pastry
around the filling tightly to secure.
4. Arrange on air fryer tray lined with parchment
paper or lightly greased with nonstick
cooking spray and air fry on FRIES program,
TEMPERATURE 200°C, TIME 10 minutes,
or until golden and crispy, turning halfway
through.
5. After cooking, carefully remove from the
cooking drawer using heat resistant utensils
and arrange on a serving plate, garnish with
coriander and serve immediately.
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