recipes

Prepare the Fish:

• Rinse the hoki fillets under cold water and pat them dry with a paper towel.
• Season both sides of the fillets with sea salt and black pepper.

Make the Batter:

• In a mixing bowl, combine the flour, egg, and paprika.
• Gradually pour in the beer while whisking until a smooth batter forms.
• The consistency should be thick enough to coat the fish but not too runny.

Preheat and Prepare the Air Fryer:

• Preheat your air fryer to 380°F (193°C).
• Lightly grease the cooking basket with non-stick spray or a brush of oil.

Cook the Fish:

• Dip each fish fillet into the batter, ensuring it’s fully coated.
• Place the battered fillets in the air fryer basket, ensuring they don’t overlap.
• Air fry for 12 minutes, flipping halfway through to ensure even cooking.

Prepare the Honey Tartar Sauce:

• While the fish is cooking, whisk together mayonnaise, honey, lemon juice, Dijon mustard, and sweet pickle relish in a small bowl.
• Cover and refrigerate until ready to serve.

Serve:

• Remove the fish from the air fryer once it’s golden brown and crispy.
• Serve immediately with the honey tartar sauce on the side, along with lemon wedges and your favorite sides like fries, coleslaw, or a green salad.

• Preheat your air fryer to 400°F.
• Combine all ingredients in a mixing bowl and toss well.
• Lightly grease the air fryer basket.
• Arrange scallops in the basket in a single layer, working in batches if needed.
• Cook for 7 minutes, shaking the basket halfway through.
• Taste, adjust the seasoning if needed, and serve warm.

• In a large ceramic bowl, combine all marinade ingredients.
• Add snapper fillets to the marinade and let them marinate for 1 hour in the refrigerator.
• On a tray, spread the cassava flour.
• Coat the marinated snapper fillets with the flour.
• Season the fillets with salt and pepper.
• Preheat the Air Fryer to 395°F (200°C).
• Place the fillets in the Air Fryer and cook for 10 minutes, basting with the marinade and flipping them halfway through.
• Serve and enjoy!

Prepare the Dough:

• Preheat the oven to 350°F.
• In a large bowl, beat the cake mix, butter, and eggs with an electric mixer on medium speed until smooth.
• Stir in the chopped granola bars.

Shape and Bake:

• Drop the dough by tablespoonfuls onto an ungreased cookie sheet.
• Bake for 10-12 minutes or until set and light golden brown around the edges.
• Let cookies cool on the cookie sheet for 2 minutes before transferring them to a cooling rack.
• Cool completely (about 30 minutes).

Prepare the Drizzle:

• Place the peanut butter chips and shortening in a microwavable food-storage plastic bag; seal the bag.
• Microwave on High for 15 seconds; squeeze the bag to combine.
• Microwave for an additional 15-25 seconds or until melted and smooth.
• Cut a tiny corner off the bag and drizzle the mixture over the cooled cookies.

Set and Store:

• Allow the drizzle to set for about 10 minutes.
• Store cookies in an airtight container.

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet on a lightly floured surface.
• Brush the pastry evenly with melted butter.
• In a small bowl, mix the sugar and cinnamon together.
• Sprinkle the cinnamon-sugar mixture evenly over the pastry.
• Cut the pastry into 1-inch wide strips.
• Twist each strip gently and place on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown and puffed.
• Allow to cool slightly before serving.

• Stir the boiling water into the cherry gelatin in a large bowl for at least 2 minutes until completely dissolved.
• Add the ice cubes and stir until melted.
• Mix in the cherry pie filling.
• Place the cake cubes evenly in a 3-quart serving bowl.
• Pour the gelatin mixture over the cake cubes.
• Refrigerate for 15 minutes or until set but not firm.
• Pour the cold milk into a large bowl.
• Add the vanilla pudding mix and beat with a wire whisk for 1 minute.
• Gently fold in half of the whipped topping.
• Spread the pudding mixture over the gelatin layer in the serving bowl.
• Refrigerate for 3 hours or until fully set.
• Garnish with the remaining whipped topping before serving.

• Spritz the Air Fryer basket with cooking spray.
• Preheat the Air Fryer to 395°F (200°C).
• Place the trout fillets in the basket and cook for 10 minutes, turning halfway through, until the fish is opaque.
• Break the cooked trout into bite-sized chunks and let it cool in the refrigerator.
• In a mixing bowl, combine the horseradish, mayonnaise, lemon juice, mustard, salt, and white pepper to make the dressing.
• Add the cooled trout chunks, chickpeas, red onion, and Iceberg lettuce to the dressing.
• Toss everything gently until evenly coated.
• Serve immediately and enjoy!

• Melt 1/2 tablespoon of butter in a sauté pan over medium-high heat.
• Cook the sliced leek and garlic in the butter until tender and aromatic.
• Add chicken stock and white wine to deglaze the pan, stirring well.
• Preheat the Air Fryer to 370°F (190°C).
• Grease a casserole dish with the remaining 1/2 tablespoon of melted butter.
• Place the tuna fillets in the casserole dish and season with red pepper flakes, sea salt, black pepper, rosemary, basil, and thyme.
• Top the fish with the sautéed leek mixture and spread the tomato puree evenly over the top.
• Place the casserole dish in the preheated Air Fryer and cook for 10 minutes.
• Remove the dish and sprinkle breadcrumbs and grated Parmesan cheese evenly over the top.
• Return to the Air Fryer and cook for an additional 7 minutes, or until the breadcrumbs are golden and crisp.
• Serve immediately and enjoy this delicious, hearty dish.

• Preheat the oven to 180°C (160°C fan)/Gas 4.
• Line two large baking trays with baking parchment.
• Melt the butter and chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave.
• Set aside to cool slightly.
• In a large bowl, beat the egg, egg whites, and caster sugar with an electric whisk for 2–3 minutes until pale and thickened.
• Add the cooled chocolate mixture and beat to combine.
• Sift over the cocoa powder and fold in gently.
• Spoon tablespoons of the batter onto the prepared trays, spacing them well apart as they will spread.
• Bake for 8–10 minutes until set at the edges.
• Leave to cool completely on the baking trays before removing.
• Store in an airtight container for up to five days.

Step 1:

• Preheat the oven to 190°C (170°C fan)/Gas 5.
• Rub the butter all over the turkey crown and season generously with salt and half of the Chinese five spice (or ground cloves).
• Place the turkey crown in a roasting tin, skin-side up, and roast for 30 minutes.

Step 2:

• While the turkey is roasting, mix the glaze ingredients—honey, Dijon mustard, red wine vinegar—and the remaining Chinese five spice in a bowl.

Step 3:

• Remove the turkey crown from the oven and brush the skin generously with half the glaze.
• Return the turkey to the oven and roast for an additional hour, glazing twice more during this time.
• The turkey is done when the glaze is sticky and caramelized, and the internal temperature of the thickest part reaches 74°C (165°F).

Step 4:

• Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
• Save the juices from the roasting tin to make a flavorful gravy if desired.