Garlic mushrooms
10 m 12 minutes air fryer
1 slice of white bread
1 clove garlic, crushed
1 tablespoon flat-leafed parsley, finely chopped
1 pinch sea salt
1 pinch freshly ground black pepper
1 tablespoon olive oil
12 small mushrooms
1.
Preheat the air fryer to 200°C.
2.
Grind the slices of bread into fine crumbs in a food processor and mix in the garlic, parsley,
sea salt, and black pepper to taste. Lastly, stir in the olive oil.
3.
Cut off the mushroom stalks and fill the caps with the bread crumbs.
4.
Put the mushroom caps in the basket and slide it into the air fryer. Set the timer to 12 - 15
minutes. Bake the mushrooms until crispy and golden.
5.
Serve the mushrooms in a platter.
King prawns
15 m 15 minutes air fryer
1 large red capsicum, halved
10 (frozen) king prawns, defrosted
5 slices of raw ham
1 tablespoon olive oil
1 large clove garlic, crushed
1/2
tablespoon paprika
1 pinch sea salt
1 pinch freshly ground black pepper
1.
Preheat the air fryer to 230°C. Put the capsicum into the basket and slide it into the air fryer.
Set the timer to 15 minutes. Roast the capsicum until the skin is slightly charred. Put the
capsicum in a bowl and cover it with a lid or cling film. Let it rest for 15minutes.
2.
Peel the prawns, make an incision in the back and remove the black vein. Halve the slices of
ham lengthwise and wrap each prawn in a slice of ham.
3.
Coat the parcels with a thin film of olive oil and put them into the basket. Slide the basket
into the air fryer and set the timer to 3 - 5 minutes. Fry the prawns until crispy and just right.
4.
In the meantime, peel the skin off the capsicum halves, remove the seeds and cut the
capsicum into pieces. Puree it in the blender with the garlic, paprika and olive oil. Pour the
sauce into a dish, season with sea salt and black pepper to taste.
5.
Serve the prawns in a platter with the red capsicum dip on the side.
