recipes

For the Bread:

• Slice the ciabatta into pieces.
• Peel a garlic clove and cut it in half.
• Brush the slices of bread with olive oil using a pastry brush.
• Bake the bruschetta in the oven at 200°C (390°F) for about 8 minutes until golden brown.
• Rub the halved garlic clove over the warm bread for extra flavor.

For the Tomato Salsa:

• Dice the tomatoes and the shallot.
• Optionally, remove the seeds from the tomatoes for a less watery salsa.
• Mix the tomatoes and shallot in a bowl.
• Add a splash of olive oil, finely chopped basil, a pinch of black pepper, and a pressed garlic clove.
• Stir everything together well.

To Serve:

• Spoon the tomato salsa onto the toasted ciabatta slices and serve immediately.

• Pat the catfish fillets dry with a kitchen towel.
• In a shallow bowl, combine bran cereal, parmesan cheese, sea salt, black pepper, smoked paprika, garlic powder, and ground bay leaf.
• In another bowl, whisk the egg until frothy.
• Dip the catfish fillets into the egg mixture, ensuring they are evenly coated.
• Dredge the fillets in the bran cereal mixture, turning to coat thoroughly.
• Spritz the Air Fryer basket with cooking spray.
• Preheat the Air Fryer to 390°F (200°C).
• Place the coated catfish fillets in the basket and cook for 10 minutes.
• Flip the fillets over and cook for an additional 4 minutes until golden and crispy.
• In a separate bowl, drizzle the melted butter over the sweet potato fries and toss to coat.
• Preheat the Air Fryer to 380°F (190°C).
• Cook the sweet potato fries in the Air Fryer for 30 minutes, shaking the basket occasionally.
• Serve the crispy sweet potato fries over the warm catfish fillets.

• Place the king prawns, garlic, Pecorino Romano, sea salt, white pepper, onion powder, garlic powder, mustard seeds, and olive oil in a plastic closeable bag.
• Seal the bag and shake to coat the prawns thoroughly.
• Preheat the Air Fryer to 390°F (200°C).
• Lightly grease the Air Fryer basket and transfer the coated king prawns into it.
• Cook for 6 minutes, shaking the basket halfway through.
• Cook in batches if necessary.
• While the prawns are cooking, melt butter in a small saucepan over medium heat.
• Add lemon juice, Worcestershire sauce, and black pepper to the melted butter.
• Reduce the heat to low and whisk the sauce for 2 to 3 minutes until thoroughly heated.
• Spoon the lemon butter sauce over the warm king prawns before serving.
• Serve immediately and enjoy this elegant dish.

• Set up a breading station by whisking the egg in one bowl until frothy.
• In a separate bowl, combine cracker crumbs, Pecorino Romano cheese, sea salt, white pepper, cayenne pepper, and dried parsley flakes.
• Dip the flounder fillets into the egg mixture, ensuring they are evenly coated.
• Dredge the fillets in the cracker crumb mixture, turning to coat them thoroughly.
• Preheat the Air Fryer to 390°F (200°C).
• Place the coated fillets in the Air Fryer basket and cook for 5 minutes.
• Turn the fillets over and cook for another 5 minutes until golden brown and crispy.
• Serve immediately and enjoy!

• Preheat the Air Fryer to 395°F (200°C).
• Grease the sides and bottom of a baking dish with melted butter.
• Place shrimp, garlic, chicken stock, lemon juice, salt, black pepper, and red pepper flakes in the baking dish.
• Transfer the baking dish to the Air Fryer cooking basket and bake for 10 minutes.
• Once baked, transfer the mixture to a food processor and pulse until coarsely chopped.
• Combine the shrimp mixture with cream cheese, sour cream, and mayonnaise in the baking dish.
• Mix well.
• Top the mixture with shredded mozzarella cheese.
• Bake in the Air Fryer at 360°F (180°C) for 6 to 7 minutes, or until the cheese is bubbling.
• Serve hot with breadsticks or crackers for dipping.

• Brush the Air Fryer basket lightly with cooking oil.
• Roast the bell peppers in the Air Fryer for 5 minutes.
• Turn the peppers halfway and roast for another 5 minutes.
• Turn once more and roast for an additional 5 minutes, until the skin is charred and soft.
• Peel the roasted peppers and set aside.
• Lightly grease the Air Fryer basket again and add the swordfish steaks.
• Cook the swordfish at 400°F (200°C) for 10 minutes.
• While the fish cooks, melt butter in a small saucepan over medium heat.
• Add minced garlic to the melted butter and cook until fragrant.
• Stir in sea salt, black pepper, cayenne pepper, and ginger powder.
• Cook the sauce until thoroughly heated.
• Plate the peeled roasted peppers alongside the swordfish steaks.
• Spoon the garlic butter sauce over the fish and peppers.
• Serve warm and enjoy!

• Pat dry the pollack fillets and season with salt and black pepper.
• Drizzle olive oil over the fish fillets to coat them evenly.
• Preheat the Air Fryer to 380°F (190°C).
• Cook the pollack fillets in the Air Fryer for 11 minutes.
• Remove the fillets and slice into bite-sized pieces.
• While the fish cooks, prepare the sticky sauce: bring chicken broth to a boil in a large saucepan.
• Add soy sauce, brown sugar, butter, ginger, and garlic to the broth.
• Reduce the heat to simmer and cook until the sauce is slightly reduced and thickened.
• Add the cooked pollack pieces to the sauce and toss gently to coat.
• Serve the sticky fish on warm corn tortillas.

• Preheat the Air Fryer to 395°F (200°C).
• In a casserole dish, combine shrimp, basil, olive oil, garlic, ginger, black pepper, salt, chicken stock, and pureed tomatoes.
• Place the casserole dish in the Air Fryer cooking basket and bake for 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook the linguine for 10 minutes or until al dente, then drain.
• Divide the linguine between four serving plates.
• Top each plate with the shrimp sauce from the casserole dish.
• Sprinkle freshly grated parmesan cheese over each serving.
• Serve immediately and enjoy this Italian-inspired dish.

• Preheat the Air Fryer to 400°F (200°C).
• Spritz the Air Fryer basket with cooking oil.
• Toss the squid rings with sherry wine, garlic, salt, pepper, basil, and rosemary.
• Cook the seasoned squid in the preheated Air Fryer for 5 minutes, shaking the basket halfway through.
• Work in batches if needed and allow the cooked squid to cool to room temperature.
• Once the squid is cool, combine it with grape tomatoes, red onion, Kalamata olives, mayonnaise, yellow mustard, and parsley in a mixing bowl.
• Gently stir to combine.
• Serve the salad well chilled and enjoy the vibrant Mediterranean flavors.

• Combine avocado oil, red pepper flakes, sage, lemon pepper, sea salt, and parsley in a mixing bowl.
• Coat the tilapia fillets with the mixture, ensuring even coverage.
• Preheat the Air Fryer to 400°F (200°C).
• Lightly grease the grill pan and place the tilapia fillets on it.
• Cook the tilapia fillets in the Air Fryer for 5 minutes.
• Flip the fillets and add the Portobello mushrooms to the grill pan.
• Drizzle the mushrooms with liquid smoke.
• Continue cooking for an additional 5 minutes, or until the mushrooms are tender and the fish is opaque.
• Serve immediately and enjoy the smoky flavors.