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<blockquote data-quote="MrsA2" data-source="post: 2355766" data-attributes="member: 521715"><p>I'm working my way through a recipe book given to me at Christmas that has 550 airfryer recipes in. Trouble is its American and not very accurate so lots of converting and trial and error.</p><p>Some cauliflower and fish fish cakes ended up being fried in a pan as the mix was way too wet</p><p>Home made meatballs were fine, as was simple fish fillets just with butter and herbs.</p><p>Swede fires were OK.</p><p>Best of all is crispy kale. Shake chopped kale in a bag with olive oil and spices flavourings of choice, then just 4-6 minutes in the fryer, but split into several batches else doesn't crisp. Like "seaweed" served in Chinese restaurants. </p><p>Did pork scratchings today. Quicker and less messy than main oven. Sprinkle skin side with salt first. Kept doing 5 minutes until dry, in batches</p><p>I also use it to reheat supermarket cold chicken</p></blockquote><p></p>
[QUOTE="MrsA2, post: 2355766, member: 521715"] I'm working my way through a recipe book given to me at Christmas that has 550 airfryer recipes in. Trouble is its American and not very accurate so lots of converting and trial and error. Some cauliflower and fish fish cakes ended up being fried in a pan as the mix was way too wet Home made meatballs were fine, as was simple fish fillets just with butter and herbs. Swede fires were OK. Best of all is crispy kale. Shake chopped kale in a bag with olive oil and spices flavourings of choice, then just 4-6 minutes in the fryer, but split into several batches else doesn't crisp. Like "seaweed" served in Chinese restaurants. Did pork scratchings today. Quicker and less messy than main oven. Sprinkle skin side with salt first. Kept doing 5 minutes until dry, in batches I also use it to reheat supermarket cold chicken [/QUOTE]
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