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AirFry recipes
123
Corn grilled with hoisin glaze and coleslaw
Preparation time: 40minutes
Serves 4
For the dressing
100g mayonnaise
½tbsp. cider vinegar
1tbsp. mustard
½tsp. caster sugar
A pinch of salt
A pinch of pepper
For the salad
¼white cabbage | thinly sliced
¼red cabbage | thinly sliced
2carrots | thinly sliced
For the corn with hoisin glaze
4cobs, pre-cooked | quartered
50g hoisin sauce
50g mayonnaise
For serving
2tbsp. sesame seeds, white
Accessories
Grilling and roasting insert
Universal tray
Preparation
For the dressing, mix together the
mayonnaise, cider vinegar, mustard and
sugar. Season with salt and pepper to
taste. For the salad, mix together the
white cabbage, red cabbage and
carrots in a bowl. Pour the dressing
over the salad and fold in. Set the salad
aside until ready to serve.
Place the grilling and roasting insert on
the universal tray, place the corn cobs
on top and cook according to the
settings.
For the glaze, mix together the hoisin
sauce and mayonnaise. After
15minutes, brush the corn with the
hoisin mixture and cook for a further
10minutes.
Sprinkle the cobs with the sesame
seeds to taste. Serve with coleslaw.
Setting
Oven function: | AirFry
Temperature: 210°C
Duration: 25minutes
Shelf level: 2
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