Culinary Hotline - Braai platter Recipes
We making a braai platter in an airfryer and promised that there would be more in this mornings culinary hotline.
All recipes by Clement Pedro.
Ingredients:
- Gnocchi Italian potato dumplings 400g
- Extra virgin olive oil spray
- Garlic powder 1 heaped tablespoon
- Salt to taste
- Italian Parmigiano Reggiano Cheese 50g, finely grated
- Woolies Romesco Sauce 1 x 180g jar
How To Make Gnocchi tots
- Cover the gnocchi with just boiled water and set aside for 10 minutes then strain off the water and allow them to steam for a few minutes.
- Coat the gnocchi with a few sprays of olive oil before adding a dusting of garlic powder and tossing to ensure every gnocchi is well oiled and seasoned.
- Add the gnocchi to an airfryer and cook for 15 minutes at 180C, after the 15 minutes give them a shake and cook for another 5 minutes.
- Add the crispy gnocchi to a serving bowl and season lightly with salt to taste and top with the parmesan allowing it to melt slightly on the still hot tots. Serve with the Romesco sauce as a tangy dipping sauce.
- Airfryer notes: Airfryers are known for using less oil compared to traditional methods of cooking, sometimes up to 95% less, but they do still need some oil to get that even, golden colour, that’s why using olive oil spray is best when using airfryers, they evenly coat the food and prevent too much oil being used.
Chef’s Tip: These gnocchi tots make for the perfect snack, starter or side to bangers or roast chicken.
Ingredients:
- Extra large black
- Tiger prawns 500g, thawed
- Desiccated coconut 100g
- Limes 3, zested
- Red chilli 2, finely chopped
- Woolies chilli and lime salt
- Free range eggs 3, beaten
- Lemon grass 3 stalks, halved through the middle to form skewers
- Extra virgin olive oil spray
- Asian Thai Red curry soup 4 x 400ml cans
- Limes 1, cut into wedges
- Coconut flakes 50g, toasted
- Freeze fried chilli rings, to garnish
- Fresh basil, to garnish
- Fresh mint, to garnish
How To Make Coconut crusted prawns
- Shell and clean the prawns, leaving the heads on. Pat dry and keep in the fridge while preparing this coconut crust.
- In a platter with high enough sides, combine the coconut, lime zest, chilli and the lime and chilli seasoning.
- Dip the prawn bodies in the egg wash then gently roll in the coconut. Once all the prawns are coated skewer a few on the lemongrass skewer, this will perfume the prawns with lemongrass flavour as they cook.
- Once all the prawns are skewered arrange them in the airfryer before coating them with a light spray of olive oil.
- Cook in the airfryer for 15 minutes at 200C turning over halfway to evenly toast the prawns.
- While the prawns are cooking heat the soup and dish into bowls. Add some basil and mint before placing your crispy, skewered prawns to the dish. Finish with toasted coconut, chilli rings and wedges of lime.
- Airfryer notes: When it comes to airfrying larger portions like we did for this recipe, using a large airfryer is best. It’s also a great option if you’re cooking for 4 or more people. If you’re limited on space or cooking for less people look out for the regular, more compact sized airfryers. Make sure you find the correct size to match your cooking needs.
Ingredients:
- Free range chicken wings 10-12
- Rice flour 250g
- Salt and fresh ground black pepper to taste
- Extra virgin olive oil spray
- Lemon 1, juiced
- For the marinade:
- Asian Gochujang paste 4T
- Woolies cold-pressed pineapple, ginger and chilli shot 1 x 100ml shot
- Sweet chilli sauce 4T
- 1 lemon juiced
- 1/4 cup water
- Garlic 4 cloves, finely chopped or grated
- Ginger 5cm piece, peeled and finely grated
- Salt and freshly ground black pepper to taste
- For the Padron peppers:
- Padron peppers 200g
- Extra virgin olive oil spray
- Flaked salt
How To Make Korean inspired chicken wings with chicken skin sprinkle
- For the marinade, combine all the ingredients for the marinade in a large mixing bowl. Remove half the mixture and set aside for basting later.
- Place the chicken in the marinade and set aside to marinade for an hour, or overnight in the fridge if you have time.
- Add the rice flour to a dish and season with salt and freshly ground black pepper. Add your chicken to the seasoned flour and ensure every bit of chicken is coated before setting aside for 5 minutes giving the rice flour time to hydrate.
- Note: if your air fryer needs to be preheated, preheat it while the chicken is resting.
- Place your chicken in the airfryer, leaving some space for airflow, then lightly coat the chicken with a few sprays of olive oil.
- Cook at 180C for 10 minutes then turn over and cook the other side for another 10 minutes. Using a basting brush, generously coat the chicken with the reserved marinade, cooking for 5 minutes allowing the sauce to become a glaze.
- Turn the chicken over and coat with more of the sauce glazing for another 5 minutes. Remove the chicken and set aside. Save any leftover sauce to drizzle over the chicken when serving.
- Coat the Padron peppers with a few sprays of olive oil over airfry for 5 minutes at 200C, they should just begin to char and blister. As soon as they come out the airfryer season them with some salt.
- Serve the peppers on a platter with the chicken and leftover marinade drizzled over finishing with the chicken skin crumbled over the dish and fresh lemon wedges. Serve with sticky rice, ultra creamy mashed potatoes or sweet potato fries prepared in the airfryer.
- Airfryer notes: If you love the texture of crumbed food, like fried chicken, you can still get that texture by coating your food in regular flour, rice flour or corn flour, the trick is to have a liquid that the flour can adhere to, make sure to give the flour time to hydrate before cooking the chicken and don’t forget to add a few spray of oil.
Chef’s Tip: Chicken thighs are amazing when prepared in the airfryer, even when overcooking they still stay tender and juicy thanks to their dark meat and intramuscular fat. Other cuts that would work perfectly for this recipe would be legs or wings.