11
5. Without piercing the root, cut the onion into 4 wedges. Also without
piercing the root, cut each wedge in half; repeat until wedges are
aout 1/4 inch (0.6 cm) thick.
6. Turn the cut onion over and carefully, without breaking the pieces off
the root, separate the layers; the separated onion will resemble a
flower with petals.
7. Dredge the onion in the flour, and gently shake off the excess before
dipping into the egg mixture, and then finally coat each layer evenly
with the panko mixture. Evenly spray the coated onion with olive oil.
8. Put the prepared onion into the basket. Set to AirFry at 400°F
(200°C) and cook the onion until it is crispy and golden brown
in colour, about 10 minutes.
Nutritional information per serving of Blooming Onion (based on 3 servings):
Calories 165 (18% from fat) • carb. 28 g • pro. 6 g • fat 3 g • sat. fat 1 g
chol. 72 mg • sod. 234 mg • calc. 31 mg • fiber 2 g
Nutritional information per serving of Chipotle Mayonnaise
(based on 1 tablespoon [15 ml]):
Calories 101 (99% from fat) • carb. 0 g • pro. 0 g • fat 11 g • sat. fat 2 g
chol. 10 mg • sod. 93 mg • calc. 0 mg • fiber 0 g
Arepas
A fun snack or hors d’oeuvre. Pair with some sliced South of the Border
Grilled Chicken, see page 22, or create your own fillings. Either way,
don’t forget to serve with plenty of guacamole and crema!
Makes 10 arepas
2
cups (500 ml) masarepa*
1
teaspoon (5 ml) kosher salt
2
tablespoons (30 ml) olive oil, plus additional for brushing
1¾
cups (425 ml) water
Fillings and toppings as desired, see below for suggestions
1. Stir the masarepa and salt together in a bowl. Combine the olive oil
and water and slowly add to the dry ingredients with a spoon.
Mixture should come together in a solid, somewhat wet mass.
Continue to mix as the masarepa will continue to absorb the liquid.
The final arepa dough should feel damp to the touch.
2. Using a 1/4 cup (60 ml) measuring cup, scoop the dough and form
by hand into a smooth disc, about 2 inches (5 cm) in diameter.
Repeat with rest of dough.
3. Place the Grill/Griddle Plate onto the Baking Pan, Griddle side up.
Place into the oven in the lower rack position. Set to Grill at
450°F (230°C) and allow to preheat for at least 10 minutes.
4. Brush the arepas on both sides liberally with oil. Once the oven is
preheated, carefully place the arepas onto the hot griddle plate.
Cook for about 8 minutes per side. Arepas should be crispy on the
outside and cooked through on the inside.
5. To serve, slice the arepa horizontally and fill with desired fillings
(some suggestions are Shredded South of the Border Grilled
Chicken, beans, veggies, cheese). Serve with desired toppings
(e.g., crumbled cotija cheese, chopped cilantro, pickled red onion,
avocado, etc.)
* Masarepa is ground pre-cooked cornmeal that is the essential
ingredient for preparing homemade arepas. It can be found in
the Latin food aisle of the supermarket.
Nutritional information per serving per arepa:
Calories 111 (32% from fat) • carb. 17g • pro. 2g • fat 44g • sat. fat 1g
chol. 0mg • sod. 231mg • calc. 32mg • fiber 1g
Pigs in a Blanket
Everyone’s favourite, baked to perfection, in the Cuisinart AirFryer!
Makes about 28 to 30 individual pieces
8 to 10 ounces (227 to 295 ml) prepared puff pastry (completely
thawed if frozen)
12
ounces (340 g) mini hot dogs (about 28 to 30)
Egg wash (1 large egg lightly beaten with 1 tablespoon [15 ml]
