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5
1. Lightly grease a 6 cup baking dish.
2. Spread corn chips over the base of the dish then dollop on the beans and
sprinkle with cheese.
3. Preheat the oven with the rack in Position 2. Select Dual Cook. First set to
Bake at 180°C for 5 minutes and then Grill for 5 minutes.
3. Once preheated, put the nachos into oven. Keep an eye on the nachos while
they are cooking – some cheeses melt and brown more quickly than others .
Serve immediately with salsa, guacamole, sour cream and coriander.
MAIN COURSES
The Express Oven Air Fry™, not only air-fries, but it also bakes, grills and roasts—with
use of the Super Convection function to put a full meal on your table in record time!
Italian Tomato Lamb Shanks
Makes 4 servings
4 Lamb shanks
½ Teaspoon flaked salt
2 Teaspoons olive oil
500g Jar Napoletana tomato pasta sauce
½ Cup water
3 Sprigs rosemary Cracked black pepper
1. Lightly grease, a 4 cup baking dish-with the salt and pepper.
2. Season lamb shanks then heat oil in a large frying pan over medium – high
heat. Sear the shanks on both sides until lightly golden. Transfer to baking
dish.
3. Pour the tomato pasta sauce and water over the shanks. Add rosemary
sprigs. Cover dish well with foil sealing the edges. With slow cooking it is
important to keep the dish well covered to retain steam to assist in the cook-
ing and prevent drying out.
4. Select the Slow function with the rack in position 2 and cook at 150°C for 3
hours or until the meat is falling away from the bone.
Serve with mashed potatoes.
Indian Style Roast Pork Belly
Makes 4-6 servings
1 kg Piece pork belly
4 Chat potatoes
¹/
³
Cup Greek style plain yoghurt
2 Tablespoons bottled korma curry paste
1. Preheat the oven on Bake 200°C with the rack in Position 2 (10 minutes).
2. Combine korma paste and half the yoghurt in a small bowl. Rub well over the
flesh side and then sparingly over the skin side. Cut potato into halves and
place into a 3- 4 cup baking dish.
3. Place pork on top of potatoes and cover with a piece of kitchen paper. Cover
dish very well with foil sealing the edges. Cook for 1½ hours – remove foil
and paper then select Air Fry. Set to 175°C for 10 minutes or until rind is
slightly crisp.
Serve with naan bread and pickled chutney.
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