It's basically a benchtop electric fan forced oven. I like the fact that is very easy to clean and uses minimal oil. Not that I'm worried about deep frying because I use good fats - coconut, lard & duck fat. It's just that deep frying is messy and means a lot of cleaning afterwards.
The first thing I made in the AF was wedges. They were superbly crunchy and delicious!
Air Fryer Wedges
The Bush Gourmand
For three potatoes:
Simply cut potatoes into wedges, soak in cold water for at least 30 minutes to remove some of the starch and drain.
Dry with a tea towel or paper towel.
Add 2 Tbsp rice flour to a plastic bag along with 2 tsp of steak spice and 1 Tbsp oil.
Scrunch bag to mix. Add wedges and scrunch to coat.
Place into Air Fryer basket and cook on 210 for about 6 minutes or so, depending on amount and size of wedges. Shake the basket every now and then.
Serve immediately. No photo as they were immediately devoured!
Next was breakfast. I'm trying to avoid eating too much carbohydrate, so generally avoid eating toast in the morning. My Low Carb, High Fat (LCHF) breakfast hit the spot.
Creamy Eggs and Spinach
Serves 1The Bush Gourmand
2 large eggs, beaten with 2 Tbsp cream
salt and pepper
2 tsp finely chopped onion - spring onion, shallot, chives etc
small handful baby spinach
Add chopped onion to a greased ramekin. Pop in the spinach and seasoned egg mixture. Top with cheese.
Bake for 14 minutes on 185. If cooking bacon to go with the egg, add at the 8 minute mark.
If making more than one, I don't think it would take any longer in the AF. Four ramekins should fit.
I've also changed this around by adding other ingredients. A favourite addition was chopped bacon or ham and chopped capsicum. Add a tsp butter to ramekin and bake for 3 minutes at 200 to saute. Add remaining ingredients as per above and continue to bake as above.
Next time, I'll try it with crumbled feta.