The best air fryer recipes. Chicken stewed in its own juices. Solyanka of tongue and mushrooms

An air fryer is a multifunctional device, it can also fry and bake and boil. Baking various dishes and products is especially successful.

When we bake in an air fryer, the dishes turn out juicy and tasty, and at the same time dietary, because no oil or other fat is used. Vitamins and other beneficial substances are not destroyed. So, let's bake in the air fryer!

Bake meat in an air fryer

Take 1.5-2 kg of pork and wash it thoroughly. Chop one head of garlic and a bunch of dill. Add olive oil and sea salt (a tablespoon of both).

Rub the meat with the mixture, leave for 2-3 hours and bake in a convection oven at 235˚ for 60-80 minutes. The meat turns out much tastier than baked.

Bake fish in an air fryer

We take a large one mackerel(if frozen, defrost first), two carrots, two onions, mayonnaise, pepper, salt. Chopped vegetables sauté in a frying pan with vegetable oil, let cool, mix with a couple of tablespoons of mayonnaise, salt and pepper.

We cut the mackerel from the ventral side, remove the entrails, backbone and large bones. Place vegetable filling inside. Lightly salt the fish on top, brush with mayonnaise and wrap in foil.

25 min. at 190˚, on the middle grid. Unfold the foil and keep the fish in the air fryer for another 10 minutes. for browning.

Bake chicken in an air fryer

Place 200 grams on foil. chicken fillet, 100 gr. pickled, onion, cut into half rings, 20 gram piece of butter. Salt and pepper all this, sprinkle with chopped parsley and dill; wrap it in foil. Bake in an air fryer at 200˚ 25 min. at average blowing speed.

Bake potatoes in an air fryer

To cook country-style potatoes in an air fryer, you don’t need much effort. Cut raw peeled potatoes into slices, place on steamer and bake in convection oven 20-30 min., on the upper grill, with 250˚ and high blowing speed.

Bake vegetables in an air fryer

A small eggplant, two bell peppers, two tomatoes, washed and straight in the peel, uncut, baked in an air fryer for 25 min., at average blowing speed and temperature 260˚.

An indispensable assistant

The air grill is, without exaggeration, a revolutionary invention of recent times. It is an indispensable kitchen assistant for any housewife, has no analogues among modern household appliances, is convenient and easy to use, compact, and cooks without smoke or smell.

Just imagine - the simplest convection oven can replace ten different appliances: grill, kebab maker, steamer, deep fryer, toaster, convection oven, roaster, frying pan, saucepan, yogurt maker. You can cook a large number of dishes using a variety of recipes in it. Moreover, it does everything itself; you just need to put food in it and select a program. The convection oven will indicate the end of operation with a sound signal.

The air fryer is specially designed to prepare a complete meal for the whole family every day, because three dishes can be cooked simultaneously on three grates.

One of the advantages of air fryers is that they do not require a hood. During the process of cooking on an air fryer, there is no smoke or burning, no oil burns, no grease splashes throughout the kitchen and no cooking smells throughout the apartment.

The air fryer will cook soup, fry meat, make jam, prepare meringues, make roasts, pizza, hot sandwiches, yogurt and much more.

In addition, the air fryer cooks very quickly, which will save a significant amount of time. For example, a grilled chicken weighing about 1 kg usually takes only 40 minutes to cook. And it’s transparent: you can see the entire cooking process!

The air fryer has many advantages - it is compact, lacks harmful radiation, saves energy, does not have contact with heating elements, the ability to simultaneously cook several dishes in any container, the ability to steam food while preserving vitamins.

By buying and using an air fryer at home, you keep your family healthy, save your time and, as a result, get a wonderful, complete daily or holiday lunch!

Good luck and bon appetit!

First meal

Solyanka meat mixture in pots

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For 3 pots: 300–400 g chicken or pork, 150 g boiled sausage, 150 g canned mushrooms, 3 medium potatoes, 1.5 cubes of any broth, 3 medium pickles, carrots, ketchup, garlic, herbs, bay leaf, 1 l boiling water.

Cut meat, carrots, potatoes, sausage, cucumbers into cubes. Chop onion, garlic, herbs. Place the prepared foods in pots and pour boiling water over them. Cook the hodgepodge on the lower rack for 40–45 minutes at a temperature of 260 °C, fan speed is high.

To get an appetizing foam on the hodgepodge, you can remove the lids from the pots 10 minutes before the end of cooking.

Before serving, add 1 tablespoon of sour cream or mayonnaise to the pots.

Solyanka of tongue and mushrooms

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400 g boiled tongue, 200 g sauteed mushrooms, 100 g sautéed onions, 3 bay leaves, 50 g butter, 50 ml white grape wine, 150 g poached pickles, 300 g tomatoes, 600 ml broth, 2 tbsp. tablespoons chopped parsley, pepper, salt to taste.

Cut the boiled tongue into small slices, distribute all the products into 4 serving pots, add mushrooms, onions, salt, pepper, bay leaf, butter, wine, poached pickles, sliced ​​tomatoes. Pour broth over everything and place in the air fryer. Simmer for 10 minutes at 200 °C. Serve in a pot, sprinkled with herbs.

Chicken soup

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For 3 pots: 3 portioned pieces of chicken, 1 onion, 2 carrots, 2-3 potatoes, 3 bay leaves, peppercorns, herbs, salt, spices.

Finely chop the onion and carrots, cut the potatoes into cubes, chop the greens. Place a piece of chicken in each pot, distribute onions, carrots and potatoes. Add 1 bay leaf, 2-3 peppercorns, salt and spices to taste. Pour hot water, close the lids and place on the bottom rack of the air fryer. Cook for 30 minutes at 260 °C, fan speed – high.

Vegetable soup

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2–3 potatoes, 1 carrot, 1 onion, 1 egg, bay leaf, salt, butter, herbs.

Cut the vegetables into small cubes, put them in a saucepan, pour boiling water over them, and add salt. Place in the air fryer for 25-30 minutes at 260°C on medium speed. Beat the egg in a bowl and gradually, stirring, pour into the finished soup. Place bay leaf. Keep the soup for another 5-7 minutes in the same mode. Before serving, add a piece of butter to the soup and sprinkle with chopped herbs.

Fish soup

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For 3 pots: 2 fresh herrings, 2 potatoes, 2 pickled cucumbers, 1/2 cup cucumber pickle, 2 onions, 1 carrot, bay leaf, dill, salt.

Peel the herring, remove the bones, cut into small pieces, place in pots, top with potatoes, carrots, and onions cut into small cubes, pour boiling water over them. Place in the air fryer for 40 minutes, temperature 260 °C, high speed. Then add bay leaf, finely chopped pickles and pour hot cucumber pickle. Sprinkle with dill and leave for another 10 minutes.

Country pea soup

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Cut the lard into cubes, finely chop the garlic and onion. Grate the carrots on a coarse grater and chop the greens. Wash the peas, but do not soak them. Place all the ingredients in a pot, add hot water or broth, cover with a lid and place in the air fryer. Cook for 1 hour 20 minutes: cook for the first 20 minutes at a temperature of 260 °C at high speed, then at a temperature of 120 °C, fan speed - medium.

Country soup

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For 3 pots: 3 portioned pieces of fish (chum salmon, sea bass, mackerel, trout) or several peeled small whole fish (roach, bream, perch), 2 carrots, 1 onion, 2-3 potatoes, dill, salt, spices .

Chop onions, carrots, potatoes, chop greens. Place fish in each pot, distribute vegetables, add herbs, salt and spices. Fill with hot water and cover with lids. Cook in the air fryer for 20 minutes on the lower rack at 260 °C, speed – high.

Country pea soup

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Peas, potatoes, carrots, onions, garlic, herbs, salted lard.

Cut the salted lard into cubes, finely chop the garlic. Chop potatoes, carrots, onions, greens. Wash the peas; no need to soak them.

Place peas, vegetables, and herbs in pots. Pour hot water or broth and place in a preheated convection oven for 1 hour 20 minutes at a temperature of 260 °C, high speed, then for another 1 hour at a temperature of 180 °C, high speed.

It is worth preparing croutons for the soup. They can be dried right there, on the top rack, 6–8 minutes before the end of cooking the soup.

Solyanka "Markizova Puddle"

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Products for 1 pot: snipe, snipe or part of a wild duck, 50 g of ham, meat or sausage, 1-2 potatoes, 1 small carrot, bay leaf, peppercorns.

For refueling: 1 onion, 2–3 tbsp. tablespoons of spicy tomato sauce or ketchup, 1/2 teaspoon of granulated sugar, 1-2 tablespoons of sour cream, vinegar, black pepper to taste, parsley, dill.

Cut ham, meat or sausage into pieces. Cut the potatoes into cubes. Cut the carrots into slices.

Place pieces of game, meat products, carrots, potatoes, bay leaves, salt and pepper in pots. Cover with a lid or foil. Cook at 260 °C for 50 minutes, speed – high.

During this time, prepare the dressing: finely chop the onion, add tomato sauce, sugar, vinegar. Fry the dressing in a frying pan for 10 minutes.

Trout soup

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100 g fish, potatoes, peppers, onions, seasonings and salt to taste.

Cut the fish fillet into pieces, chop the potatoes, onions, peppers too and put everything in a clay or glass pot. Cook for 30–35 minutes at 250 °C. The blowing speed is high.

Borsch

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200 g meat, 1 beet, 2 potatoes, 1 carrot, 1 onion, 1 bouillon cube, 2 tbsp. spoons of vinegar, 1-2 tbsp. spoons of vegetable oil, spices, salt.

Peel the vegetables. Finely chop the onion, grate the carrots on a coarse grater, mix and place in a shallow plate, pour in vegetable oil. Grate the beets on a coarse grater, mix with vinegar and add a little boiling water. Place in a deep plate. Cook for 25 minutes at 235°C, fan speed high.

Cut the meat into pieces, cut the potatoes into 4 parts. Place on a wire rack. Cook for 15 minutes at 260 °C, fan speed – high.

Put everything in pots, add spices and a bouillon cube, pour boiling water. Cook on the lower rack for 5 minutes at 235°C and high speed.

Borscht with sausages and salted mushrooms

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2 potatoes, 1 carrot, 1 beet, 200 g cabbage (fresh or pickled), 300 g meat, 6 sausages, 2 bouillon cubes, 200 g salted mushrooms, 3 tbsp. spoons of ketchup, 3 bay leaves, 6 peppercorns, 1 onion, 3 cloves of garlic, 1 liter of water.

Wash the meat, cut into pieces, place in pots. Add chopped mushrooms, ketchup, spices. Wash all the vegetables, chop and distribute equally among the pots. Place 1/2 bouillon cube in each pot.

Place the pots on the lower rack of the air fryer. Pour boiling water over, cover with lids. Cook for 25 minutes at 260°C on HIGH; then 15 minutes at 150–180 °C in MED mode. 5 minutes before the end, add chopped sausages and herbs.

English borscht

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For 3 pots: 2 potatoes, 1 carrot, 1 beet, 200 g cabbage, 300 g meat, 6 pcs. sausages, 1.5 bouillon cubes, 200 g salted mushrooms, 3 tbsp. spoons of ketchup, 1 onion, 3 cloves of garlic, 1 liter of water, spices to taste.

Wash the meat, cut into pieces, place on the bottom of the pots. Add chopped mushrooms, ketchup, spices. Wash all the vegetables, chop and distribute equally among the pots. Place 0.5 bouillon cube in each pot. Place the pots on the lower rack of the air fryer. Pour boiling water over, cover with lids. Cook for 40–50 minutes at 260°C, speed – high.

Borscht with beans

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Beans, carrots, beets, potatoes, cabbage, meat broth, 3 tbsp. spoons of tomato juice, dill, parsley, fresh or dried, salt, allspice, butter.

Soak the beans. Cut carrots and beets into strips, cut potatoes into slices. Chop the cabbage not very finely.

Place the vegetables in 3 pots, add a tablespoon of tomato juice, dill, parsley, and allspice to each. Pour in hot broth, add a little butter. Simmer in a convection oven for about 35 minutes at a temperature of 260? C, speed – high.

If desired, you can put a piece of meat in each pot or cook lean borscht in water.

Hot appetizers

Baked eggs

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6 eggs, 2 cloves of garlic, 2 onions, 100 ml cream, 150 ml broth, 3 tbsp. spoons of sour cream, 2-3 teaspoons of ketchup, herbs, pepper, salt.

Prepare the sauce: Finely chop the onion and garlic and sauté over low heat, add ketchup, chopped herbs, black pepper, vegetable broth, cream, sour cream.

Cut hard-boiled eggs in half and place in a greased pan. Pour the hot sauce over the eggs and cook in a preheated air fryer for 10–12 minutes at 260°C at high speed.

Pasta casserole with sausage and cheese

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1–2 sausages or sausages, 1 carrot, 1 onion, 1 sweet pepper, 1 tomato, 100–150 g zucchini, 2–3 eggs, 100–150 g pasta, 50–70 g grated cheese, herbs, ketchup, salt , pepper.

Cut the sausages into cubes, grate the carrots and zucchini on a coarse grater, finely chop the pepper, tomato, and onion.

Place chopped sausage and vegetables into a greased baking dish. Fill the form a quarter full. Bake in a convection oven for 10 minutes at 235°C on medium speed. Then pour dry pasta into the mold and pour boiling water over it so that the pasta is completely covered with water, add salt and pepper. The form should be half filled. Maintain for another 15 minutes at the same temperature. Then beat in 2-3 eggs, mix, pour in ketchup, sprinkle with grated cheese and bake for another 10 minutes at 235 °C at maximum speed. Sprinkle the finished dish with finely chopped herbs.

Chicken and shrimp casserole

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120 g chicken, 8 shrimp, 100 g fish, 4 eggs, 1 tbsp. spoon of liqueur, 1/2 teaspoon of soy sauce, 4 tbsp. tablespoons of canned mushrooms, 50 g of green peas, 1/2 teaspoon of salt.

Mix chicken meat, cut into small pieces, with shelled shrimp and finely chopped fish, add green peas. Divide the resulting mass into 4 portions, place in pots, pour in eggs, thoroughly mixed with soy sauce and liqueur, and add salt. Bake in a convection oven for 15–20 minutes at 180°C.

Stuffed tomatoes

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Tomatoes, mayonnaise, hard cheese, garlic, herbs, salt, spices.

Wash the tomatoes, cut off the tops, remove the pulp from the tomatoes (it is very convenient to do this with a teaspoon). Mix tomato pulp with mayonnaise, grated cheese, chopped garlic and herbs, add salt and spices. Stuff the tomatoes with the resulting minced meat.

Place the tomatoes on the lower and middle racks, cook for 15 minutes at 150–180 °C, speed – medium.

Bread burgers

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Bread, eggs, onions, salt, spices.

Cut the bread into slices 2–2.5 cm thick, finely chop the onion. Remove the crumb from the bread, leaving a “frame”. Crumble the crumb, add chopped onions, eggs, salt, spices (you can add finely chopped mushrooms, crab sticks, grated cheese, finely chopped and sautéed vegetables to the minced meat). Mix everything thoroughly.

Grease the bread “frames” with mayonnaise and fill tightly with minced meat.

Place on wire racks (you can use several at once), cook for 10–15 minutes at 260 °C, fan speed high.

Cheese fried in breadcrumbs

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300 g hard cheese, 2 eggs, breadcrumbs, spices, salt, flour.

Cut the cheese into rectangles 1 cm thick. Beat the eggs, adding salt and spices.

Dip pieces of cheese in flour, dip in beaten eggs and coat in breadcrumbs. Place on the top rack of the air fryer, lined with foil or baking paper. Bake in a preheated convection oven at maximum settings (260 °C, high speed) for 10 minutes.

Hot fish sandwiches

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1 can of sprat, 2 eggs, butter, grated cheese, black bread.

Mash the sprats with a fork, add hard-boiled chopped eggs. Cut the bread into slices 1 cm thick, spread with butter. Place the sprat mixture on the bread and sprinkle with grated cheese. Bake in a convection oven at 260°C for 10–12 minutes at maximum speed.

Hot sandwiches with sausage

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Ham or sausage, cheese, tomatoes, mayonnaise, salt, loaf.

Cut the loaf 1 cm thick, spread with mayonnaise, put a slice of ham on top, a slice of tomato (sprinkle it with salt), a slice of cheese. Bake in a convection oven on the middle and top racks at 260°C for 10–15 minutes at high speed.

Hot mini sandwiches

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10 simple dry breads, 10 slices of French or regular loaf (cut in half), 1/2 cup finely chopped pickled mushrooms, 1/2 cup grated cheese, 1 tbsp. spoon of mayonnaise, butter, ketchup.

Soak dryers in water for 10 minutes, blot with a napkin. Spread the loaf slices with butter, put the soaked dryer on top, grease it around the perimeter with ketchup, fill it with a mixture of mushrooms and mayonnaise, sprinkle with grated cheese. Bake in an air fryer for 13-15 minutes at 260°C on high speed.

Hot vegetable sandwiches

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1 sausage or 2–3 mugs of sausage, 1 fresh cucumber, 1 sweet pepper, 1 tomato, 1 onion, 100 g cheese, 2 eggs, 2–3 tbsp. spoons of mayonnaise, butter, loaf, herbs, salt.

Cut the sausage and vegetables into small cubes, grate the cheese on a coarse grater, beat in the eggs, chop the herbs, add mayonnaise. Mix everything, add salt to taste. Cut the loaf 1 cm thick, spread with butter and place the prepared salad on top. Bake in an air fryer at 260°C for 10-13 minutes on high speed. You can bake on three racks at once.

Hot sandwiches with mushrooms and onions

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100 g dried mushrooms, 1 onion, 1 tbsp. spoon of sour cream, 3 tbsp. spoons of butter, salt, pepper - to taste, white bread.

Boil pre-soaked dried mushrooms, chop finely and fry in a frying pan, add flour, sour cream and simmer for a few minutes. Add yolk, salt, pepper and mix well. Spread slices of bread with butter, then with mushroom mixture, sprinkle with grated cheese (1 teaspoon for each sandwich), put a small piece of butter on the cheese. Place the sandwiches on the air fryer rack. Bake for 15 minutes at 205°C at maximum speed.

Garlic toast

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1 French loaf (baguette), 1/2 cup butter, 2 tbsp. spoons of grated cheese, 2 cloves of finely chopped garlic, salt, black pepper - to taste.

Cut the loaf diagonally into pieces 2.5 cm thick. Thoroughly mix the butter, cheese, garlic, salt and pepper. Apply the resulting mixture to one side of the bread slices. Place them in the air fryer.

Cooking mode: 6 minutes – 450 °C – slow speed. The bread should be golden brown. Repeat the entire procedure with the remaining slices of bread.

For herbal toast, instead of garlic, add 2 tablespoons chopped parsley, basil or rosemary to the butter.

Toast with cheese

Cut white bread into slices 1 cm thick. Fry on one side.

Cooking mode: 6 minutes – 450 °C – slow speed. The bread should be golden brown.

Spread the opposite side with a thin layer of butter, add a slice of cheese (Swiss, Kostroma, Dutch) and fry until the cheese melts.

Croutons for vegetable dishes

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150 ml milk, 1 egg, 15 g sugar, 50 g butter or margarine.

Soak bread, cut into a triangle or diamond shape, in an egg-milk mixture with sugar. Fry on the grill until crispy.

Toasts with sausages

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50 g lard, 100 g sausages, 20 ml vegetable oil, 50 g small cherry tomatoes, 20 g lettuce.

Place a slice of lard on a slice of bread and a sausage on top, cut crosswise on each side by 1/3 of the length. Secure with a wooden pin. Pre-lubricate the lard and sausage with vegetable oil. Fry the croutons on a wire rack, garnish with lettuce, and put a tomato on top.

Toast with ham, egg and pepper

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100 g ham, 60 ml milk, 1 egg white, 40 g cheese, 20 g butter, black pepper.

Cut wheat bread into 1 cm thick slices and soak in milk. Finely chop the boiled ham (low-fat) or mince it, add the beaten egg white, ground pepper and mix. Spread the prepared slices of bread with this mixture, sprinkle grated cheese on top, place on a greased grill and cook for 6 minutes on low speed at 450°C.

Tartines with mushrooms

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120 g mushrooms, 20 ml vegetable oil, 10 g salt, 4 g pepper, 20 g butter.

Peel the mushrooms, rinse and dry on a towel. Cut into two parts (large ones into four), dip in oil, salt, sprinkle with pepper and fry on a wire rack. Grease slices of white bread with butter and also fry on the grill. Place fried mushrooms on the prepared tartines.

Tartines with ham and eggs in Hungarian style

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40 g butter, 200 g ham, 2 hard-boiled eggs, salt.

Cut the rye bread into strips 6–7 cm long and 1 cm wide. Spread them with butter on both sides. Add a little salt, roll in finely chopped or pureed ham and finely chopped eggs and dry on a wire rack.

Ham rolls

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200 g boiled ham, 50 g cheese, 10 g mustard, 20 ml red table wine, 20 g butter, 40 ml vegetable oil, 10 g parsley.

Cut the ham into slices, brush with mustard, place slices of cheese on them, and sprinkle red wine on top. Roll the ham and cheese into rolls and secure with a wooden toothpick. Grease the rolls with vegetable oil and fry on a wire rack. Place on toasted toast in butter and garnish with finely chopped parsley.

air pie

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4 thick slices of white bread, 4 slices of cheese, 250 ml milk or sour cream, 1-2 eggs, salt, pepper.

Place white bread and cheese in layers in a small greased pan. Mix milk, eggs, spices and pour into the mold. Bake in a preheated air fryer for 25 minutes at 180°C on medium speed.

Rolls with mustard

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4 sausages or sausages, 8 thin pieces of lard or bacon, mustard, processed cheese.

Cut the sausages in half, first across, and then lengthwise into each half. Spread the inside of the halves with mustard. Connect the spread halves, placing a slice of processed cheese between them. Wrap them in thin slices of lard and secure with wooden toothpicks. Bake in an air fryer on the middle and top racks at 260°C for 15 minutes (until the lard turns golden) at maximum speed.

Julien

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For 6 portioned cocotte makers: 200 g of mushrooms, 150 g of hard cheese, 0.5 l of cream, onions, olives, herbs, butter, flour, salt, spices.

Boil the mushrooms, chop finely, sauté in butter along with finely chopped onions and olives. Let it cool, add cream, a little flour, finely grated cheese, salt, and spices. Mix thoroughly, distribute among cocotte makers (it turns out especially tasty in ceramic cocotte makers, but if you don’t have them, you can use small ceramic pots without lids). Place the cocotte makers on wire racks, cook for 20 minutes at 235 °C, speed – medium.

Julienne with chicken

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300–400 g chicken meat, 1 tbsp. spoon of flour, 1 glass of chicken broth or milk, 2 tbsp. tablespoons butter, sour cream, 1 tbsp. spoon of grated cheese, salt to taste.

Cut the chicken meat into small pieces and fry in butter (boiled meat does not need to be fried). Place the prepared meat in a pot or cocotte maker, salt and pepper, pour in white sauce and sprinkle with grated cheese on top.

Preparing the sauce: first, dry the flour in a frying pan without frying it, then add butter and, stirring continuously, fry lightly, pour in hot chicken broth or hot milk and, stirring often, bring to a boil. Mix the resulting white sauce with sour cream in a ratio of 1:1, 1:3 or 3:1 and bring to a boil.

Bake the julienne at 235°C on medium speed for 20–25 minutes.

Shrimp in wine

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500 g shrimp (frozen), 400 ml dry white wine, 1/2 tbsp. spoons of salt.

Rinse the shrimp with lukewarm water and scald with boiling water. Soak the shrimp for 15 minutes in salted water (1/2 tablespoon of salt per 0.5 liter of water). Then drain the water and place the shrimp in a glass bowl or saucepan. Pour white wine over shrimp. Cook shrimp on the bottom rack of the air fryer for 10 minutes at 205°C on high speed.

Hot appetizer with seaweed “Laguna”

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300 g seaweed, 100 g crab sticks, 2 cucumbers, 1-2 eggs, 100-150 g cheese, mayonnaise.

Simmer freshly frozen cabbage in a small amount of water. Boil a hard-boiled egg. Cut the cabbage, crab sticks and cucumber into thin strips, grate the egg on a coarse grater, and grate the cheese on a fine grater.

Place all ingredients in layers in the following order: cabbage, crab sticks, cucumber, egg. Pour mayonnaise over each layer. Pour mayonnaise on top and sprinkle with cheese. Cook on the middle rack for 13 minutes at 260°C and high speed.

Hot appetizer with tomatoes

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2-3 tomatoes, 150 g crab sticks, 100 g canned green peas, mayonnaise.

Cut the tomatoes into semicircles, crab sticks into pieces.

Place tomatoes, crab sticks and peas beautifully on a plate. Drizzle with mayonnaise. Bake on the middle rack for 10 minutes at 260°C and high speed.

Omelette

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5 eggs, 1 glass of milk, a little cream or 2 teaspoons of butter, herbs, salt, spices.

Using a mixer, beat eggs with milk, add cream, finely chopped herbs, salt, and spices. Lightly grease the mold with oil and pour the resulting mass into it.

Preheat the air fryer and place the pan on the middle rack. Cook for 20–25 minutes at 205 °C, speed – medium.

Ginger omelette with pork

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4 eggs, 1 teaspoon ground ginger, 250 g minced pork, 1 tbsp. spoon of olive oil, 4 tbsp. tablespoons finely chopped green onions, 1 clove of garlic, 1 teaspoon sugar, 1/2 teaspoon ground black pepper, 1 tbsp. spoon of soy sauce, 1/2 teaspoon of salt.

Place the minced pork in an omelette pan, mix with oil, grated garlic and ginger, and place on the bottom rack in a convection oven at 160°C for 5-6 minutes. Beat eggs with soy sauce, sugar, pepper and salt. Pour the resulting mixture onto the minced meat, stir, sprinkle with green onions. Cook for 8–10 minutes at 160 °C, speed – high.

Omelette with shrimp, mushrooms and Japanese chicken

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4 eggs, 150 g chicken white meat, 250 g canned mushrooms, 4 large shrimp without shell, 120 g fish fillet, 50 g peeled roasted peanuts, 1 tbsp. spoon of cherry liqueur, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Beat eggs with wine, sugar and salt. Finely chop all other products and distribute into 4 molds, pour the egg mixture on top. Cook for 15–20 minutes at 160 °C, speed – high.

Omelet with ham and vegetables

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4 eggs, 100 g ham, 1 sweet pepper, 1 tomato, 1 onion, 1 tbsp. spoon of ketchup, 1/3 teaspoon of sweet ground pepper, salt.

Scald the tomato with boiling water, remove the skin and seeds, and chop finely. Peel the pepper from seeds, chop into rings 1–2 mm thick, and also chop the onion. Beat eggs, mix with finely chopped ham, vegetables and seasonings. Line the pan with foil, grease with oil, and fill with the prepared mixture. Bake on the lower rack for 15–18 minutes at 160 °C, speed – high.

Second courses

Lula kebab in Turkish

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120 g of lamb, 15 g of dried white bread, 1 egg, a little milk, 2 cloves of garlic, cinnamon, salt, pepper - to taste.

Soak the bread in milk and squeeze it out, pass the meat through a meat grinder with a large wire rack and mix the resulting minced meat with the bread. Add egg and seasonings to the minced meat, form into rolls (like sausages), and if desired, coat with mayonnaise. Cook on the middle rack for 15–20 minutes at 260°C, fan speed high.

You can bake lula kebab in a mold or on a baking sheet wrapped in foil, or in a roasting hose, making many holes in it.

Babote

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500 g lamb, 1 bun, 1 egg, 1 onion, 1-2 cloves garlic, 1 tbsp. spoon of ketchup, 2 tbsp. spoons of chopped almonds, 1/2 lemon, 2-3 tbsp. spoons of cream, sugar, salt.

Pass the meat through a meat grinder, mix with softened bread, egg, grated onion and garlic, almonds and cream. Mix everything well, season with lemon juice, ketchup and a pinch of sugar. Grease the baking dish well with oil, put the minced meat in it and place it in the air fryer. Bake for 20 minutes at 200°C. Serve boiled fluffy rice and green salad separately.

Lamb stewed with prunes in a pot

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For 4 pots: 400 g lamb pulp, 120 g pitted prunes, 1 onion, 2 tbsp. tablespoons vegetable oil, 1 cup beef broth, 3 tbsp. spoons of tomato paste, 50 g margarine, 1 tbsp. spoon of sugar, 1 tbsp. a spoon of 6% vinegar, 160 g of pickled onions, parsley, dill, cinnamon, cloves - to taste.

Cut the meat into pieces of 50–60 g, add salt and fry in margarine, place in pots. Saute finely chopped onion and tomato puree, distribute into pots, add prunes and mix everything. 10-15 minutes before cooking, add vinegar, sugar, crushed cinnamon and cloves to the meat, mix everything. Simmer for 30–40 minutes at 260 °C, fan speed – high. Serve with a complex vegetable side dish, garnished with herbs and pickled onions.

Lamb with beans and mushrooms Italian style

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500 g green beans, 500 g lamb, 250 g mushrooms, 2 onions, 2 tbsp. spoons of tomato paste, 4 tomatoes, 1 egg, 1 teaspoon of flour, 1/2 cup of sour cream, 100 g of grated cheese, pepper, salt to taste.

Place diced meat, chopped onion and diced tomatoes, bean pods broken in half, chopped mushrooms into a bowl. Add tomato paste, egg and sour cream, add a little hot water, salt and pepper. Mix everything, sprinkle cheese on top. Bake in a convection oven for 15 minutes at 180°C.

Lamb with eggplant

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500 g lamb, 500 g eggplant, 3 tbsp. tablespoons oil, 2 onions, 3-4 tomatoes, 2 tbsp. spoons of finely chopped parsley, red pepper, salt to taste.

Cut the meat into pieces, place in a shallow pan with melted butter, add onion, diced tomatoes, pepper and salt. Peel the eggplants, cut into pieces and place in a saucepan. Bake in a convection oven for 20 minutes at 190°C. Sprinkle the finished dish with finely chopped parsley.

Lamb baked with eggs

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500 g lamb, 2 eggs, 1/2 cup vegetable oil, 250 g green onions, 250 g onions, 300 ml curdled milk, 2 tbsp. spoons of flour, 2 cups of meat broth, pepper, salt to taste.

Cut the meat into 4x5 cm cubes, add salt, roll in flour, and fry. Put the meat, onions cut into rings, finely chopped green onions into the pot, add broth, pepper, salt and place in the air fryer. Simmer for 25 minutes at 200 °C. When the broth has evaporated by half and the meat has become soft, carefully add the eggs mixed with salted sour milk. Place in the air fryer at 160°C for another 2 minutes until the eggs curl, and serve immediately in the same bowl.

Lamb with red wine, Portuguese style

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4 lamb shoulders, 1/2 cup dry red wine, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of wine vinegar or 1 tbsp. spoon of lemon juice, 3 cloves of crushed garlic, 1 onion, 4 buds of cloves, 1/3 teaspoon of ground cloves, 1 tbsp. a spoonful of spice mixture (such as hops-suneli).

Prepare the marinade by adding vegetable oil, vinegar (or lemon juice), garlic, chopped onion and spices to the wine. Pour the marinade over the lamb shoulders and leave for 4–6 hours. Place the cooked meat on the lower rack in the air fryer and bake for 10–12 minutes at 200 °C.

Lamb with sesame seeds

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4 lamb chops (180 g each), 2 teaspoons sesame seeds, 2 cups soy sauce, 1 teaspoon ketchup, 1 tbsp. spoon of vegetable oil, 1 teaspoon of sugar, 1 teaspoon of cardamom.

Mix soy sauce, sugar, cardamom, ketchup and vegetable oil. Coat the meat with the resulting mixture and refrigerate for 2 hours in the container in which it will be cooked (after 1 hour, turn the meat over in the marinade). Then place the meat in the air fryer and cook for 15–20 minutes at 200 °C.

Lamb brisket stuffed with pork and mushrooms

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1 kg lamb brisket, 200 g minced pork, 1 onion, 1 tbsp. a spoonful of chopped parsley, 3 tbsp. tablespoons of chopped canned champignons, 100 g of white bread, 1/2 cup of milk, 1 teaspoon of salt, pepper.

Finely chop the onion. Soak white bread in milk and squeeze. Prepare the filling from minced pork, onions, parsley, mushrooms and bread, mix everything thoroughly until smooth. Cut the brisket deeply between the bone and the meat, salt the inside, fill with stuffing and sew up the cut. Salt and pepper the piece of meat on top. Grease the stand with vegetable oil and place the meat on it. Bake in a convection oven for 1 hour at 200°C.

Lamb ham stewed with vegetables

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1 kg lamb ham (one piece), 1 veal shank, 1 onion, 2 carrots, 3 tbsp. spoons of broth, salt.

Chop the veal shank into small pieces, cut the onion into 4 parts, cut the carrots lengthwise into 8 parts. Place shank pieces at the bottom of a deep dish, place lamb on top, lining it with carrots and onions around the edges, add salt and pour broth. Simmer in a convection oven for 1 hour at 200°C.

Lamb neck with potatoes and mushrooms

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500 g lamb neck, 2 lamb kidneys, 500 g potatoes, 2 onions, 100 g mushrooms, 0.5 l meat broth, 4 tbsp. spoons of butter, pepper, salt to taste.

Cut the lamb neck meat into circles and remove excess fat. Chop the potatoes coarsely and the onion finely. Wash the mushrooms and cut into halves. Cut the buds lengthwise, remove the ducts, and wash very well. Place all products in layers in a deep pot with thick walls and bottom. Potatoes should be placed on top. Season each layer with salt and pepper, then pour in the melted butter and broth. Simmer for 35 minutes at 160°C.

Greek lamb stew

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500 g lamb, 1 onion, 2 tbsp. tablespoons vegetable oil, 1 clove of garlic, 1–2 tbsp. spoons of tomato paste, 0.5 liters of white wine, 25 olives, 2 tbsp. tablespoons flour, 1/2 teaspoon thyme, 1 bay leaf, pepper, salt to taste.

Cut the meat into cubes, add salt and pepper, add onion and garlic lightly fried in oil, mashed with salt. Pour wine over everything so that it covers the meat, add tomato paste, thyme and bay leaf. Simmer in a convection oven for 15 minutes at 180°C. Before serving, season the sauce with flour, add olives and let sit for 5 minutes. Serve on warmed garlic-rubbed plates.

Pork with Chardon sauce

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500 g lean pork, 150 g pickles, 2 cloves garlic, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of sugar, 2-3 tbsp. spoons of soup greens, 1 teaspoon of starch, 1 tbsp. spoon of flour, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 4 tbsp. spoons of water, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of ketchup.

Cut the meat into pieces.

To prepare the sauce, take 2 tablespoons of vegetable oil, heat it in a frying pan, add crushed garlic, lightly fry and remove from heat. Then add lemon juice, sugar, soup greens, diluted starch, chopped pickles, pepper; Boil the sauce. Place the meat on a dish and pour in the sauce. Cook for 10-12 minutes at 180°C and high fan speed.

Venezuelan marinated pork

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1.5 kg pork ham (one piece), 2 onions, 3 cloves garlic, 1/3 teaspoon ground pepper, 2 tbsp. spoons of olive oil, 3 tbsp. spoons of vinegar, 2 tbsp. spoons of finely chopped parsley, 120 g of canned sweet pepper (without liquid).

Place the meat in a small bowl. Mix all the ingredients, cover the meat with the resulting mixture and put it in the refrigerator for 2 hours. Place the prepared meat on the lower rack in the air fryer and bake for 10–12 minutes at a temperature of 240 °C and high fan speed.

Fried pork with almonds

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1 tbsp. spoon of mustard, 1 tbsp. spoon of burnt sugar, 500–600 g pork ribs, 2 tbsp. spoons of chopped almonds, salt and pepper to taste.

Mix mustard with sugar and roll pork ribs in this mixture. Grill the ribs evenly on all sides for about 12 minutes (on the middle rack, medium speed, 235°C). Sprinkle with almonds, salt and pepper. Cook on the middle rack at 260°C for 25 minutes. Fan speed is high.

Pork fillet stewed with apples

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400 g pork, 40 g fat, 100 g onions, 60 g apples, 20 g flour, cumin or marjoram, salt to taste.

Wash the pork pulp (large piece), dry it, salt it, bread it in flour and fry on all sides in very hot fat. Then transfer the meat to a baking dish or baking sheet, pour in the fat that remains from frying, sprinkle with cumin or marjoram, add a little broth and simmer for 15 minutes. Add chopped onions and chopped apples and simmer until done.

Cook at 235°C, medium speed, cooking time 30 minutes (15 without apples and 15 with apples).

Pork legs stewed with sauerkraut

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4 pork legs, 400 g peeled green peas, 1 kg sauerkraut, 1 onion, 5-6 juniper berries, 1 bay leaf, 1 teaspoon marjoram, 2 cups water, salt.

Soak the peas overnight, then rinse, add marjoram and salt and boil in 1 glass of water for 20 minutes at 200 °C. Then remove the peas from the air fryer and rub through a sieve. Pour 1 glass of water over the pork legs, add onion, bay leaf, juniper berries and place in the air fryer. Cook for 20 minutes at 200°C. Then lift the pork legs, put sauerkraut on the bottom of the pan and place it back in the air fryer for 25 minutes at 180 °C. Place the mashed peas on a dish along with the pork legs and stewed cabbage. Serve boiled potatoes and mustard separately.

Pork legs with peas

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4 pork legs, 1/2 cup peas, 3 carrots, 1 onion, 3-4 bay leaves, 2 tbsp. spoons of chopped parsley, a few peas of black pepper, 1 teaspoon of salt.

Soak the peas overnight. Place the processed legs in a pan with cold water, add onions, carrots, parsley, bay leaves, pepper and salt and cook for 30–40 minutes at 160 °C. Separate the bones from the cooked legs, cut the meat into portions, add peas, pour in the remaining sauce and cook for another 20 minutes at 180 °C.

Pork ribs with orange

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1.2 kg pork ribs, 2 oranges, 2 tbsp. spoons of honey, 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of vegetable sauce, 1 tbsp. spoon of soy sauce, salt, pepper - to taste.

Cut the ribs into portions.

Prepare the marinade: On the finest grater, grate the zest of one orange and pour it into the pan. Squeeze the juice from two oranges and add honey, lemon juice, vegetable and soy sauce. Bring to a boil over low heat. Stirring occasionally, boil for 10 minutes. Then cool well. Pour the marinade over the ribs, cover and refrigerate for at least 4 hours.

Cooking mode: 10 minutes – 400 °C – high speed; 15 minutes – 350 °C – high speed. Baste the ribs with marinade every five minutes.

Pork ribs stewed with apples and sauerkraut

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500 g pork ribs, 750 g sauerkraut, 1 apple, 1 onion, 3-5 juniper berries, 1/3 teaspoon cumin, 1 glass white wine, 1/2 glass water, salt.

Pour water over the meat and cook for 10 minutes at 180 °C and high fan speed. Mix sauerkraut with peeled and chopped apple, juniper berries and chopped onion. Add the resulting mixture to the meat and simmer all together for another 15 minutes at 160 °C. The liquid should almost completely boil away; pour in white wine instead. Serve boiled potatoes separately.

Beef stewed with potatoes and sweet peppers

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250 g beef, 250 g boiled potatoes, 3 sweet peppers, 2 tbsp. spoons of tomato paste, 1 lemon, sugar, pepper and salt to taste.

Cut the beef into cubes and fry. Add diced potatoes, chopped sweet peppers and tomato paste to the meat, place everything together in the air fryer for 10 minutes at 180 °C. Season with lemon juice and sugar, salt and pepper. Serve with white bread.

Fried veal with apple and lingonberry sauce

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1.5 kg veal, 1 tbsp. spoon of butter, 500 g lingonberries (or cranberries), 750 g apples, 1 tbsp. Sahara.

Rub the meat with salt, place on a high rack, coat with oil and fry for 20 minutes at 200 °C. Cut the finished veal into thin slices and pour in the remaining juice. Serve hot or cold. Serve the meat with apple and lingonberry (cranberry) sauce.

To prepare the sauce Simmer the lingonberries in a small amount of water, strain the water, and rub the lingonberries through a colander. Add sugar to the resulting puree, boil, add apples, cut into quarters and peeled from seeds. When the apples are soft, cool the sauce and serve cold.

Veal Dijon style

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4 veal chops, 1.5 tbsp. spoons of sweet ready mustard, 1/2 cup of red grape wine, 1.5 tbsp. spoons of olive oil, 1.5 cloves of garlic, 1/2 teaspoon of seasoning, 1/3 teaspoon of ground pepper, salt.

Prepare a marinade of wine, mustard, olive oil, crushed garlic and seasonings. Place the chops in a wide bowl in one layer and pour over the marinade and leave for half an hour. Then place the chops on the lower rack and fry for 10-15 minutes at 200 °C and medium fan speed.

Veal with cherry sauce

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1.5 kg veal, 400 g cherries, 150 g butter, 2 tbsp. tablespoons flour, 1/2 cup cherry juice, 1 cup water, 1/2 teaspoon cinnamon, pepper and salt to taste.

Make deep punctures in a large piece of veal along the fibers with a knife, stuff with pitted cherries and add salt. Place the veal in a bowl, pour over the oil, sprinkle with cinnamon, add cherry juice, water, sautéed flour and place in the air fryer for 15 minutes at 220°C. Cut the finished veal into portions and serve with fresh vegetables, pouring over the sauce in which it was stewed.

Stuffed veal

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1 kg of veal (brisket), 100 g of fatty minced pork, 200 g of fried veal liver, 1 egg, 2 tbsp. spoons of chopped canned mushrooms, 1 tbsp. a spoonful of finely chopped onion, 100 g of white bread, 1/2 cup of milk, nutmeg, pepper and salt to taste.

Soak white bread in milk and squeeze. Add bread, finely chopped liver, onion, egg and mushrooms to the minced pork, mix everything until smooth.

Cut the brisket deeply between the bone and the meat, salt and pepper the inside, fill with the prepared mixture and sew up. Top with salt and sprinkle with grated nutmeg, place on a surface greased with vegetable oil; bake in a turbo oven for 1 hour at 200 °C.

Beef brisket in marinade

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1 kg beef brisket, 0.5 liters of water, 1/2 tbsp. spoons of lemon juice or apple cider vinegar, 1 tbsp. a spoonful of finely chopped onion, dill, parsley and cilantro, 1/2 tbsp. spoons of ground pepper, 1/2 tbsp. spoons of salt.

Add all the ingredients for the marinade to cold boiled water and place the brisket in it for 3-4 hours. Remove from the marinade, dry with a napkin and grease with vegetable oil. Grease the stand on which to place the meat with oil. Bake for 1.5 hours at 200 °C. The brisket can be immediately cut into individual portions. In this case, the cooking time should be reduced to 10 minutes.

Veal brisket stuffed with prunes and carrots

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1 kg veal brisket, 50 g frozen lard, 50 g carrots, 5-6 pitted prunes, 1/3 teaspoon cinnamon, 1/3 teaspoon pepper, salt.

Cut lard, prunes and carrots into cubes. Stuff the brisket evenly, alternating carrots, lard and prunes. Grease the meat with vegetable oil, salt, pepper, sprinkle with cinnamon and refrigerate for 1-2 hours. Pour a 1 cm layer of water into a flat dish, place the brisket and place in the air fryer. Bake for 1 hour at 200°C.

Veal brisket stuffed with almonds and herbs

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750 g veal brisket, 100 g white bread, 2 eggs, 1/2 cup milk, 2 tbsp. spoons of grated almonds, 2 tbsp. spoons of butter, 1 tbsp. spoon of cognac, 1 lemon, 2 tbsp. spoons of finely chopped parsley, 4 tbsp. spoons of ground crackers, 2 tbsp. spoons of cream, green salad leaves, pepper, salt to taste.

Wash the brisket, salt it, carefully cut the lower, wider part from the bones to form a pocket. Beat half the amount of butter with the eggs, add white bread soaked in milk and squeezed out, grated almonds and finely chopped parsley. Season with salt, pepper and lemon juice. If desired, the mass can be made thicker by adding breadcrumbs, or, conversely, if necessary, diluted with milk. Fill the pocket with the resulting mass, but not too tightly. Sew up the brisket and place in the air fryer. Bake for 20 minutes at 200 °C.

Remove the threads from the cooked meat and let the roast sit for a while. Then cut the meat into finger-thick slices and place on a heated dish. Garnish with lemon slices and green salad leaves. Add a little flour to the sauce left over from frying, pour in 1 tablespoon of cognac, add 1 tablespoon of butter, cream, season with salt and pepper. Serve vegetables stewed in oil as a side dish.

Pork chops in soy sauce

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4 pork chops, 2 tbsp. spoons of soy sauce, 2 tbsp. spoons of lemon juice, 1 onion, 1 tbsp. a spoonful of finely chopped onions, 1 teaspoon each of finely chopped celery and rosemary, pepper and salt to taste.

Rub the chops with salt and pepper, sprinkle with finely chopped onion, pour in soy sauce and lemon juice. Mix everything well and leave for 3-4 hours. Cut the onion into rings 0.5 cm thick and fry in oil on both sides over high heat. Place the chops in a frying pan along with the marinade, put two fried onion rings on top and place in the air fryer. Bake for 15 minutes at 200 °C. Garnish the finished chops with herbs.

Pork rolls baked in breadcrumbs

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600 g pork, 1 egg, 1 tbsp. spoon of milk, 4 tbsp. spoons of ground crackers, pepper and salt to taste.

Divide the meat into 4 portions, beat thoroughly, add salt and pepper, stack and leave for 1-2 hours. Pour the egg into the milk and beat thoroughly. Dip each chop in this mixture, roll into tight rolls and roll in breadcrumbs. Grease a frying pan or flat pan, place the rolls in it so that they do not touch each other, and place in the air fryer. Bake for 15 minutes at 200 °C.

Lamb chops in Tajik style

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1 kg lamb (or beef), 2 tbsp. spoons of 3% vinegar, 5 eggs, 4 tbsp. tablespoons flour, 4 onions, 100 g melted fat, 50 g butter or margarine, 50 g parsley and dill, pepper, salt to taste.

Cut the meat into portions, beat, marinate for 6–8 hours with the addition of finely chopped onion, vinegar and spices. Before frying, soak a portion in egg, bread in flour (repeat twice) and place in a frying pan with a small amount of fat. Place in the air fryer on a high rack. Fry for 5–7 minutes at 220°C. Baste the finished chops with fat. Serve fried potatoes and greens separately.

Pork schnitzel

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400 g pork (back, lumbar, kidney or inner part of the hind leg), 1 egg, 3 tbsp. spoons of ground crackers, 1/2 tbsp. spoons of vegetable oil, spices.

Grease a frying pan or plate with oil using a brush. Warm up. Cut the meat across the grain into 4 pieces 1.5 cm thick. Beat and sprinkle with spices. Beat the egg. Dip the meat in the egg, roll in breadcrumbs. Roast on the middle rack for 15 minutes at 260°C and high speed. Turn over and fry for another 5 minutes at 260°C and medium speed.

Veal schnitzel with spinach Tuscan style

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4 thin slices of veal, 4 slices of raw ham, 4 slices of cheese, 400 g spinach, 1 clove of garlic, 1 teaspoon mustard, 2 tbsp. spoons of butter, nutmeg on the tip of a knife, pepper, salt.

Peel the spinach, drain and season with finely chopped garlic, salt and pepper. Grease a fireproof glass dish with oil and distribute 4 portions of spinach in it. Make a well in the middle of each portion and add a piece of butter. Salt, pepper, add a little nutmeg. Salt the veal schnitzels, spread with mustard, place each schnitzel on a portion of spinach. Place the prepared dish on a high stand in the air fryer. Bake for 8 minutes at 200°C. After this, open the lid, put a slice of ham and cheese on the schnitzels and bake for another 3-5 minutes at 200 °C. Serve fried potatoes, or mashed potatoes, or rice separately.

Chopped beefsteaks

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500 g beef, 200 g pork, 1 onion, 1 egg, salt, pepper, seasonings.

Pass the meat through a meat grinder, finely chop the onion and add to the minced meat. Separate the yolk from the white, mix the yolk into the minced meat, and beat the white into a stiff foam. Carefully, using a spoon, mix the minced meat and egg white until smooth.

Cover the middle rack with foil and make holes in it with a skewer, place the steaks on the foil. Bake on the middle rack at 235°C on medium speed for 20 to 25 minutes, brushing the steaks with mayonnaise if desired.

Kupaty stewed with sauce

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0.5 kg kupaty, 2 tbsp. spoons of tomato sauce, 2 cloves of garlic, salt and spices - to taste.

Prepare the kupats in advance or use ready-made ones in the form of semi-finished products (frozen). If the kupaty are frozen, defrost in a convection oven.

Fry the kupats for 15 minutes on the top rack of the air fryer pre-lubricated with vegetable oil at a temperature of 260 °C. Speed ​​– high. Then place the fried kupaty in pots, add salt, garlic, tomato sauce and spices to taste. Simmer for 15 minutes at the same mode.

Fish fritters

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0.5 kg of fish (fillet), 2 onions, salt, pepper, spices - to taste.

For the test: 1 glass of kefir, 1/2 teaspoon of soda, 2 eggs, flour, vegetable oil.

Finely chop the fish, chop the onion, mix, add salt and pepper to taste. You can add 1 tablespoon each of vinegar and vegetable oil. Refrigerate for 15 minutes.

Prepare the dough: beat the eggs, add kefir and soda, add flour. The dough should be as thick as sour cream. Mix the dough with the fish.

Pour vegetable oil into a frying pan and heat it together with the air fryer. Place pancakes in a frying pan using a tablespoon. Bake at 260°C at maximum speed for 6 minutes on one side and 6 minutes on the other.

Australian style stuffed beef tenderloin

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1 kg beef tenderloin, 300 g mushrooms, 3 tbsp. spoons of canned or boiled oysters or mussels, 2 tbsp. spoons of butter, 3 tbsp. spoons of mayonnaise, 1/2 teaspoon of finely chopped parsley, 2 tbsp. spoons of ground crackers, 1/2 teaspoon of grated lemon zest, 1 egg, black pepper, red pepper, salt - to taste.

Lightly fry the chopped mushrooms in oil, add ground crackers, parsley, lemon zest, beaten egg, oysters or mussels. Season the filling with strong pepper and mix. Cut the tenderloin into a pocket, fill with filling, and sew the edges tightly. Coat the meat thickly with mayonnaise and place in a shallow bowl. Bake for 25–30 minutes at 200 °C. Serve potatoes and fresh vegetable salad as a side dish.

Meatballs baked with horseradish and mustard

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500 g beef, 2 onions, 1/3 cup water, 1/2 egg, 100 g horseradish, 1 tbsp. spoon of prepared mustard, 2 tbsp. spoons of melted butter, 1/2 cup broth, 4 tbsp. spoons of butter, 4 tbsp. spoons of ground crackers, 1 tbsp. a spoonful of finely chopped parsley, pepper, salt - to taste.

Pass the meat through a meat grinder twice, add finely chopped onion, egg, pepper, salt, water, beat well and form into balls. Grease them with a mixture of finely grated horseradish and mustard, roll in breadcrumbs, place in a mold greased with melted butter, and place a piece of butter on top of each piece. Place on a high rack and bake for 5-7 minutes at 220°C. Sprinkle the finished dish with parsley. Serve boiled potatoes, grated horseradish, and lightly salted cucumbers separately.

Pork chops with garlic

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500 g pork, 4 cloves garlic, 1 teaspoon sugar, 2 tbsp. spoons of ghee, 2 tbsp. spoons of chopped parsley and dill, 2-3 onions, pepper, salt - to taste.

Lightly pound the pork, cut into portions, rub with sugar and crushed garlic, add salt and pepper. Place in a frying pan with melted butter, place coarsely chopped onion rings in the middle of the frying pan. Roast on a high rack for 5 minutes at 220°C. Serve sprinkled with herbs.

Kubanochka cutlets

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500 g beef or pork, 4 onions, 3 tbsp. spoons of melted fat, 50 g of peeled walnuts, 50 g of cheese, 1 egg, 2 tbsp. spoons of parsley and dill, 6 tbsp. spoons of ground crackers or bread crumbs, pepper, salt - to taste.

Pass the meat through a meat grinder, add salt and pepper, add fried onions and pass through the meat grinder a second time. Mix the mixture and cut into portions in the form of flat cakes. Place minced roasted nuts, grated cheese and finely chopped hard-boiled egg in the middle of each flatbread, add herbs, wrap and pinch the edges of the flatbread, and bread in ground breadcrumbs or bread crumbs. Place on a high stand. Fry for 5–7 minutes at 200 °C.

Lamb cutlets with mint

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4 lamb cutlets, 4 halves of sausages, 4 mint leaves, 1 large tomato, 4 cloves of garlic, 1 tbsp. a spoonful of vegetable oil, salt to taste.

Stuff the cutlets with mint leaves, salt, put half a sausage on top of each cutlet, removing the skin, and a slice of tomato, sprinkle with grated garlic and secure the cutlet with a match. Place the lamb cutlets prepared in this way in a frying pan with vegetable oil, place on a high stand and place in the air fryer. Fry for 5–7 minutes at 220°C. Serve boiled beans with the finished dish.

Kebapcheta

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500 g of meat (one part beef and two parts pork or lamb), 4 g pepper, salt to taste.

Grind the meat through a meat grinder, add strong pepper, lightly salt and mix. Form the minced meat into sausages 2.5 cm thick and 5 cm long and fry on a grill grate at 200 °C for 5–7 minutes.

Chanakhi

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500 g lamb, 750 g potatoes, 200 g tomatoes, 300 g eggplants, 200 g green beans, 1 onion, parsley or cilantro, pepper, salt to taste.

Wash the lamb and cut into small pieces, place in a clay pot (or 4 serving pots). Add finely chopped onions, peeled and sliced ​​potatoes, halved tomatoes, peeled and finely chopped beans, diced eggplant, parsley or cilantro. Season all this with salt and pepper and pour two glasses of water. Simmer in a convection oven for 25 minutes at 200°C. Serve the finished dish in the same container in which it was prepared.

Polish rolls

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1 kg pork tenderloin, 300 g lard, garlic, salt, ground pepper.

Thinly slice and pound the meat. Pass the lard through a meat grinder along with the garlic, add salt, pepper, and mix. Spread the minced meat onto pieces of meat, roll into tubes and tie with thread (you can pin them with a toothpick). Coat the rolls with mayonnaise. Cook the rolls on the middle rack for 20–25 minutes at a temperature of 260 °C, fan speed – medium (high speed – crispier rolls).

Loaf stuffed with meat and mushrooms

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1 wheat loaf, 500 g minced meat or lean sausage, 200 g mushrooms, 100 g lard, 1/2 cup cream, 1 egg, 100 g tomato paste, 100 g grated cheese, 2 tbsp. spoons of butter, 2 tbsp. spoons of finely chopped parsley, pepper, salt - to taste.

Cut off the top crust from the loaf, remove the crumb so that a layer of bread two fingers thick remains. Pour half of the removed crumb with cream and tomato paste. Finely chop the lard, fry, add chopped mushrooms, onions, minced meat or finely chopped sausage and lightly fry everything together. Mix the soaked bread crumb with fried foods, add egg, pepper, salt and herbs.

Mix the mixture, fill the loaf with it, place it on a baking sheet, drizzle with melted butter and sprinkle with cheese. Bake for 15–20 minutes at 180°C. Serve the stuffed loaf hot. Garnish with slices of tomato, cucumber and red sweet pepper.

Meat loaves

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250 g pork, 250 g beef, 250 g white cabbage, 150 g carrots, 100 g onions, 2 tbsp. spoons of flour, 1 tbsp. spoon of grated lemon zest, 1 tbsp. spoon of sugar, 4 tbsp. spoons of ground crackers, allspice, ground black pepper, salt to taste.

Pass the pork meat through a meat grinder along with white cabbage, carrots and onions. Add lemon zest, spices, salt and sugar, finely chopped beef and flour, mix everything well. Cut the minced meat into oblong loaves, roll them in breadcrumbs, and put pieces of butter on top. Place the loaves 5 cm apart on a greased baking sheet. Bake in a turbo oven for 10–15 minutes at 200 °C. Serve separately with green salad or tomato and cucumber salad.

Meat “bread” with bacon

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800 g lean minced beef, 300 g bacon, 2 eggs, 6 tbsp. spoons of oatmeal, 150 g of tomato paste, 3 tbsp. spoons of sweet and sour ketchup, 1 tbsp. spoon of soy sauce, 3 tbsp. spoons of finely chopped onion, 2 cloves of garlic, 1 tbsp. spoon of sugar, 1 teaspoon of ground pepper, 1 teaspoon of salt.

Mix all ingredients thoroughly, after grinding the garlic and salt. Grease one or two molds with vegetable oil and fill with the prepared mixture to 1/2 of the height. Place in a convection oven and bake for 1 hour at a moderate temperature of 180 °C if the meat is baked in one form. If two forms are used, the baking time is 40 minutes.

“Bread” from turkey and pork

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400 g minced turkey meat, 400 g minced pork, 2 eggs, 6 tbsp. spoon lecho, 2 tbsp. spoons of ketchup, 1 clove of garlic, 3 tbsp. spoons of canned corn grains, 3 tbsp. spoons of green peas, 1 head of onion, 100 g of canned fruits without juice (pineapples, peaches, etc.), 1/2 teaspoon of ground pepper, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Finely chop the onion, grind the garlic with salt. Mix and thoroughly grind all ingredients except canned fruit. Grease a baking dish with vegetable oil and fill it 1/2 full with the resulting mixture. Using a wet spoon, make small indentations in the top layer and place pieces of fruit in them. Bake in a turbo oven for 1 hour at 180°C. If the dish is prepared in two forms, then the baking time should be reduced to 40 minutes.

Roast with quince

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350 g lamb, 600 g quince, 2 onions, 2 tbsp. spoons of finely chopped green onions or cilantro, pepper, salt to taste.

Cut the fatty lamb into small pieces, chop the onion into rings, mix with the meat, salt, pepper, season with herbs and mix everything. Cut the quince into slices after removing the core. Place quince slices on the bottom of the pan, meat and herbs on top, add a little water and simmer in an air fryer for 10 minutes at 180 °C. When serving, sprinkle with green onions or cilantro.

Roast pork with nuts and mushrooms

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250 g pork, 250 g peeled walnuts, 50 g mushrooms, 500 g tomatoes, 2 onions, 2 cloves garlic, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped green onions, 2 pods of hot pepper, 2 tbsp. spoons of chopped parsley, 1/2 lemon, pepper, salt to taste.

Cut the meat into cubes. Finely chop the onion and garlic and fry in oil. Pour boiling water over the tomatoes and remove the skins. Cut the mushrooms into thin slices, add onion, parsley, and chopped pepper. Mix vegetables, onions and garlic with meat, pepper, salt and simmer for 10 minutes at 180 °C. Pour boiling water over nuts for 10 minutes. Then drain the water, dry the nuts and chop them. Mix the finished roast with nuts. Place the meat and vegetables in a heated deep dish and decorate with omelette strips (crosswise). Sprinkle with herbs and pour over lemon juice.

Royal pork

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4 portions of medium fat pork, cheese, tomatoes, red bell pepper, garlic, canned champignons, salt, spices, vinegar.

Lightly pound the meat, rub with salt and spices, and lightly sprinkle with vinegar. Place a slice of tomato, chopped canned champignons, and sweet pepper rings on each piece of meat. Pour over mayonnaise mixed with chopped garlic and chopped herbs. Sprinkle generously with grated cheese on top.

Place the prepared meat on the middle rack. Cook for 25 minutes at 235°C, medium speed.

Pork in French

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500 g pork (fillet), 150 g mayonnaise, 100 g grated cheese, 2 onions, 1 teaspoon vegetable oil, salt and spices - to taste.

Cut the pork fillet into small pieces, place on a baking sheet pre-greased with vegetable oil, add salt and spices. Cut the onion into rings, place on top of the meat and pour mayonnaise over it. Grate the cheese on a coarse grater and sprinkle it over the meat. Bake for 35 minutes on the middle rack of the air fryer at 260°C. Speed ​​– high.

Moroccan meat stew

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500 g lamb, 100 g chicken meat, 3 sausages, 1 lamb kidney, 3 tbsp. spoons of butter, 1 glass of water, 2 heads of onions, 250 g of carrots, 2 tomatoes, 1 fresh cucumber, 200 g of white cabbage, 150 g of dry green peas, 1 teaspoon of salt, ground black and red pepper - to taste.

Soak the peas overnight. Chop the onion and fry in oil. Rinse the kidney well, scald with boiling water, cut into small slices, just like sausages, put them in a bowl, add diced meat, peas, onions and other vegetables, after washing and cutting them. Season everything with spices, add water and place in the air fryer. Simmer for 10 minutes at 180°C.

Beef with chicory, apples and raisins Flemish style

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250 g beef, 500 g chicory, 500 g apples, 1 tbsp. spoon of raisins, 1 glass of white wine, 1 tbsp. spoon of honey, 1 tbsp. spoon of butter.

Peel the apples, cut into slices, mix with raisins and place in a greased form. Place the second layer of chicory pre-cut into thin slices, pour over wine, place slices of meat on top, sprinkle them with honey diluted in a small amount of water. Place in the air fryer on a high rack. Bake for 5–7 minutes at 220°C.

Minced meat baked with chopped vegetables

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400 g beef, 125 g lard, 2-3 leeks, 250 g carrots, 2 eggplants, 150 g celery, 100 g mushrooms, 2 cups mashed potatoes, 2 tbsp. spoons of butter, 2 tbsp. spoons of breadcrumbs, pepper, salt - to taste.

Mince meat, mushrooms and vegetables (except eggplants), add salt and pepper. Scald the eggplants with boiling water and remove the skin. Place mashed potatoes on the bottom of a greased pan, minced meat and vegetables on it, then thinly sliced ​​eggplants, place lard cubes on top. Sprinkle everything with breadcrumbs and place pieces of butter on top. Place the form filled in this way on a high wire rack. Bake at 160°C for 15 minutes.

Meat stewed with nuts and gooseberries

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800 g meat, 100 g peeled walnuts, 100 g gooseberries, 1 tbsp. a spoonful of ground red pepper, 1 onion, 1 teaspoon of grated lemon zest, salt.

Cut the meat into small pieces, put in a saucepan, add pepper, chopped nuts, zest, gooseberries, finely chopped onion, salt to taste. Simmer for 20 minutes at 200 °C. Before serving, add sour cream. You can add tomato paste and cucumber slices. Serve boiled potatoes separately.

Meat baked with rice and vegetables, Peruvian style

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400 g veal or pork, 500 g white cabbage, 1 onion, 2 sweet peppers, 200 g champignons, 1 clove of garlic, 1 teaspoon ground red pepper, 2 cups meat broth, 2 cups rice.

Cut the meat into cubes 2x2 cm in size. Finely chop the onion and garlic, chop the cabbage into thin strips. Remove the core from the pepper pods and cut them into rings. Peel the mushrooms and cut in half. Add all these vegetables and mushrooms to the meat, pour in the meat broth, add rice, cooked until half cooked, pepper and salt. Bake for 10 minutes at 160°C.

Meat baked with mayonnaise

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500 g boiled beef or fried pork, 5 onions, 1/2 cup mayonnaise, 2 tbsp. spoons of chopped dill, 1 tbsp. a spoonful of finely chopped parsley, salt to taste.

Cut the meat into slices, place in a greased frying pan, sprinkle with parsley and dill, chopped onions, and pour in mayonnaise. Bake in a turbo oven for 5 minutes at 160°C. Serve hot, garnished with parsley sprigs.

Shepherd's Casserole

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300 g lamb, 2 cups broth, 3 yolks, 600 g mashed potatoes, 2 tbsp. spoons of butter or margarine, 2 tbsp. spoons of finely chopped onions, 3 tbsp. spoons of finely chopped celery, 2 tbsp. tablespoons finely chopped parsley, 1 clove of garlic, 1/2 teaspoon ground black pepper, salt.

Fry the onion and celery in oil, add crushed garlic, chopped lamb and parsley into small cubes, pour in the broth, pepper and salt everything. Mix mashed potatoes with egg yolks and place in a 2-3 cm layer in a greased form, put the meat filling on top, and put the potato mixture on it again. Bake in a convection oven for 8 minutes at 160°C.

Beer chicken with potatoes

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1 chicken (1.5 kg), 100 ml beer, 5-7 medium-sized potatoes, salt, seasonings, mayonnaise.

Mix mayonnaise with spices in a bowl. You can add garlic if you wish. Wash the gutted chicken and spread with the prepared mixture.

Pour half a glass of beer into the flask. Place on the lower rack. Place the prepared chicken on the grill. In order for the chicken to bake better, it should be placed breast side down. Next to the chicken on the grill, place the potatoes, washed and spread with the same mixture of mayonnaise and spices. Bake for 40 minutes at 260°C on high speed. If you want, you can then turn the chicken over and cook for another 10 minutes to get a nicer crust.

Chicken stewed in wine with champignons

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1-2 small chickens, 2 tbsp. tablespoons butter, 100 g lard, 8 onions, 125 g champignons, 2 tbsp. spoons of cognac, 0.5 liters of red wine, 3-4 stalks of thyme, 1 bay leaf, 1 clove of garlic, 1 tbsp. spoon of flour, pepper, salt to taste.

Divide the prepared carcasses into 4 parts and fry in oil. Add diced lard, finely chopped onion, finely chopped mushrooms and crushed garlic to the meat. Then pour in cognac, sprinkle with flour, add bay leaf and thyme. Mix everything well, pour in red wine, pepper and salt. Simmer for 10 minutes at 160°C.

Chicken stewed in its own juices

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1 chicken, 1 onion, bay leaf, black pepper and salt - to taste.

Cut the chicken into small portions, rub with salt and pepper. Place a bay leaf, black peppercorns and a quarter of a peeled onion at the bottom of the pot. Place the chicken pieces tightly next to each other. Place bay leaf and onion between them. The pot should not be filled to the brim, otherwise the liquid will spill into the flask. After laying the pot, close the lid and let it simmer. Cooking time 40–50 minutes. The cooking temperature for the first 20 minutes is 205 °C, then it can be increased to 235 °C. Speed ​​– high. If liquid still spills out, open the lid slightly, but do not remove it.

Chicken fillet baked in foil

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500 g chicken meat, 1 tbsp. spoon of dessert wine or liqueur, 1 teaspoon of sugar, 2 teaspoons of starch, 1/3 teaspoon of ground pepper, 2 cloves of garlic, 3 tbsp. spoons of soy sauce, 1 carrot, 50 g of fresh or canned mushrooms, 3 tbsp. spoons of cauliflower and broccoli inflorescences.

Grate the carrots on a coarse grater, finely chop the garlic and mushrooms. Roll pieces of chicken fillet in starch, mix all other ingredients and dip the meat in them. Place in the refrigerator for 1 hour. Place the vegetables from the marinade in the middle of the pieces of foil and place the meat on top. Wrap the foil so that the juice does not leak out. Bake for 20 minutes at 180°C.

Stuffed chicken breasts in pineapple sauce

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4 chicken breasts, 1 can of canned pineapple, 1 tbsp. curry spoon, 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of vegetable oil.

Mix crushed pineapples, curry and lemon juice (set aside half of the mixture to later serve with the finished dish), pour oil into the remaining mixture. Using a knife, cut the breasts so that you get pockets. Place one tablespoon of the mixture in each pocket and secure the pockets with a toothpick. Coat the top of the breasts with the remaining mixture.

Bake for 25–30 minutes on the middle rack at a temperature of 180–205 °C, at medium speed. To obtain a golden brown crust, increase the temperature to 260 °C 10 minutes before the end of cooking. Serve with pineapple curry sauce.

Sweet and sour chicken kebab with spicy peanut sauce

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1.4 kg chicken breasts (boneless), 30 small skewers, marinade, 1/2 cup sherry, 1/2 cup teriyaki sauce, 1/3 cup oriental sweet and sour sauce, 2 cloves garlic, finely chopped, 1/3 cup lemon juice, 1/2 cup honey, 1 cup peanut butter, 1/3 cup chicken broth, remaining marinade (about 1 cup).

Slice the chicken breasts lengthwise into 1-inch strips. Thread the pieces onto skewers and set aside. Combine sherry, teriyaki sauce and sweet and sour sauce in a small saucepan. Add garlic, lemon juice and honey. Mix. Pour the marinade over the chicken skewers, cover and refrigerate for at least 30 minutes. During this time, turn over once. Drain the marinade from the pan with the chicken and reserve it. Place the skewers in the air fryer, making sure they are not touching too closely.

Cooking mode: 10 minutes – 400 °C – high speed. Repeat the procedure with the remaining skewers.

While the meat is cooking, prepare hot sauce: Combine peanut butter, lemon juice, chicken broth and remaining marinade. Bring to a boil over medium heat. Reduce heat and simmer sauce for 10 minutes or until it begins to thicken. Place the skewers on a platter or tray that already has a cup of hot sauce on it.

Fried chicken legs and jacket potatoes

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6 chicken drumsticks, 1–1.5 kg of potatoes, mayonnaise, salt, spices, garlic.

Mix a small amount of mayonnaise with salt, spices and chopped garlic. Spread chicken drumsticks and potatoes (you can directly “in their uniforms”) with this mixture. Place the potatoes on the bottom rack, and the drumsticks in a fan pattern on the middle one. Cook for 35–40 minutes at 260 °C, speed – high.

Spicy chicken wings

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1.2 kg chicken wings.

For the marinade: 1/2 cup soy sauce, 1/2 cup vegetable oil, 1 tbsp. spoon of hot chili oil, 1 clove of garlic.

Prepare the marinade: Combine soy sauce, oil, chili oil and finely chopped garlic in a large saucepan. Add chicken wings there and stir. Place in the refrigerator for 30 minutes (at least). Drain the marinade from the wings and place them in the air fryer.

Cooking mode: 10 minutes – 450 °C – high speed; 10 minutes – 400 °C – medium speed.

Turkey in marinade

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800 g turkey fillet.

For the marinade: 1/3 tbsp. spoons of soy sauce, 1/3 tbsp. spoons of brown sugar, 1 tbsp. spoon of wine vinegar, 1/3 cup of cherry liqueur, 1 tbsp. spoon of sugar, 1/3 cup rice vodka sake.

Cut the turkey fillet along the grain into 4 oblong pieces, place in the prepared marinade for 4-5 hours at room temperature. Then remove the meat from the marinade, dry it and cook on the lower rack for 20 minutes at 240 °C and high fan speed.

Turkey with spices, glazed with cherry plum

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800 g turkey meat (preferably breast), 2 tbsp. spoons of lemon juice, 2 cloves of garlic, 200 g of canned red cherry plum (or plums) without juice, pepper, salt - to taste.

Cut the meat into slices 1 cm thick. Grind the garlic with salt, add lemon juice and spices. Brush the meat with this mixture and place in the pan. Bake on the lower rack for 15 minutes at 200°C. Then brush the top with crushed cherry plum and cook for another 5 minutes at the same temperature and high fan speed.

Turkey with sea buckthorn

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500 g turkey meat (breast), 1 cup sea buckthorn berries, 1 tbsp. a spoonful of vegetable oil, 4–5 coriander grains, 1–2 buds of cloves, a pinch of nutmeg, 1/3 teaspoon ground pepper, 1/3 teaspoon salt.

Grind the sea buckthorn berries through a meat grinder along with cloves and coriander, add the meat cut into thin strips, nutmeg, and salt. Mix everything thoroughly and leave in the cold for 4-5 hours.

Grease the bottom of the mold with vegetable oil, lay out the prepared mixture, and smooth it out. Place the pan in the air fryer on the top rack. Bake for 15 minutes at 220°C and high fan speed.

Turkey sherry

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800 g turkey fillet (4 pieces), 1/2 cup cherry liqueur or cherry liqueur, 1 tbsp. a spoonful of sweet ketchup, 1/2 teaspoon cinnamon, red pepper, salt to taste.

Prepare a marinade of cherry liqueur, ketchup and cinnamon, add red pepper and salt. Place the turkey meat in the marinade for at least 24 hours. Place the dish, after covering it with a lid, in the refrigerator, turning the pieces over every 4-5 hours. Dry the marinated meat with a napkin and place on the lower rack in the air fryer. Bake for 10–12 minutes at 220°C.

Duck stuffed with fruit

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1 young duck, 2 large apples, 2 pears, 5–7 plums, 1 tbsp. spoon of granulated sugar, zest of 1/2 lemon, 1/3 teaspoon of cardamom, 1 cube of meat broth, 1/2 cup of water, 2 tbsp. tablespoons butter, 1/3 teaspoon salt.

Peel and finely chop apples and pears, mix with chopped lemon zest, add sugar and crushed cardamom, add water with a cube of meat broth dissolved in it. Mix everything, add finely chopped pitted plums. Stuff the prepared duck carcass with fruit mixture and sew it up. Rub the outside of the carcass with salt, place in a mold, pour melted butter over it and place in the air fryer. Cook for 30 minutes at 220°C, then reduce the temperature to 160°C and cook the duck for another 30 minutes, basting with its own juices every 10 minutes.

Rabbit in a pot

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750 g rabbit meat, 250 g pork fat, 3 onions, 1-2 slices of black bread, 2 tbsp. spoons of flour, 1 glass of red wine, pepper, salt to taste.

Cut the rabbit meat into portions, season with salt and pepper, roll in flour and place in a pot, alternating the meat with sliced ​​pork fat, chopped onions and black bread crumbs. Pour red wine so that the entire mixture is approximately 1/2 covered with liquid. Simmer for 35 minutes at 160°C.

Roast rabbit with champignons

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1.5 kg of rabbit meat, 200 g of champignons, 2 cloves of garlic, 1 carrot, 2 tbsp. spoons of finely chopped parsley, 3-4 tbsp. spoons of vegetable oil, 125 g of lard, 12 small onions, 4 tbsp. spoons of white wine, 1 glass of hot water, 2 tbsp. spoons of tomato paste, pepper, salt to taste.

Finely chop the garlic and 3 small onions, add parsley. Pour melted butter into the pan, add sliced ​​lard and prepared pieces of rabbit, add the remaining whole onions, as well as chopped onions and garlic with parsley. Mix everything carefully, pour in water and white wine, add tomato paste and thinly sliced ​​champignons. Simmer for 20 minutes at 200 °C and high fan speed.

Dumplings baked in pots

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0.5 kg dumplings, 2–3 tbsp. spoons of sour cream, 2-3 tbsp. spoons of vegetable oil, salt, pepper - to taste.

Place the dumplings in 2 or 3 pots, add salt and pepper, and add 1 tablespoon of vegetable oil. Shake each pot to distribute the oil and spices evenly. Add 1 tablespoon of sour cream. Cover the pots with lids.

Cook in the air fryer for 35 minutes at 260°C. Speed ​​– high. Sprinkle with herbs before serving.

You can add some canned corn, chopped tomatoes and sweet peppers to the dumplings.

Chicken liver on a spit

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Chicken liver, smoked pork belly, canned champignons, salt, spices, butter.

Wash the liver thoroughly, remove films and veins, cut in half, add salt and pepper. Cut the brisket into pieces corresponding to the size of the liver pieces. Thread onto skewers one by one: a piece of liver, a piece of brisket, a champignon. Dip each kebab into melted butter and place on the middle and top racks. Cook at 235°C on medium speed for 20-25 minutes.

Liver, fried in pieces

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1 kg beef liver, 5 tbsp. spoons of melted butter, 150 g of lard, 1/2 cup of sour cream, 1 tbsp. spoon of flour, 1 glass of broth or milk, 1 onion, 400 g potatoes, 2 tbsp. tablespoons chopped parsley, pepper, salt to taste.

Clean the liver from films and soak in cold water, changing the water. Dry, then stuff with thin pieces of lard, coat with sour cream, sprinkle with finely chopped onion and parsley, pepper and salt, roll in flour. Grease a frying pan with oil, place the liver on it, add broth or milk. Place in the air fryer for 7 minutes at 150°C.

Boil the potatoes, drain the water, dry them, pour in melted butter, sprinkle with herbs. Cover the pan with a lid and shake well so that the herbs and oil evenly coat the potatoes. Serve as a side dish for liver.

Liver in pots

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For 3 pots: 750 g liver, 3 onions, 3 bay leaves, 100 g sour cream, 1 tbsp. spoon of ketchup, black peppercorns.

Place chopped onions and liver tightly in pots, after placing 1 bay leaf and peppercorns on the bottom. Pour sauce on top: mix sour cream with ketchup. We recommend filling the pots halfway. Cover the pots with lids and place in the air fryer. Cook for 30-40 minutes at 235 °C, fan speed - medium.

Beef tongue Caucasian style

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1 kg of boiled beef tongue, 3 onions, 300 g of boiled mushrooms, 1 cup of peeled walnuts, 3 cloves of garlic, 250 g of sour cream, 2 tbsp. spoons of butter, 1 tbsp. a spoonful of chopped parsley, pepper, salt - to taste.

Cut the tongue into large cubes, put it in a saucepan, add mushrooms and fried onions until golden brown, cut into rings. Crush the nuts and garlic into a homogeneous mass so that oil comes out of the nuts, mix this mass with sour cream, salt and pepper and pour this sauce over the tongue, fried onions and mushrooms. Simmer in a turbo oven for 8 minutes at 220 °C. Sprinkle the finished dish with parsley. Serve hot.

Language in French

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1 beef tongue, 1/2 parsley root, 1/2 celery root, 1 small onion, 2 teaspoons sugar, 1 cup flour, 1 tbsp. a spoonful of butter, 1/2 cup white wine, zest of 1/2 lemon, 2 tbsp. spoons of raisins, 10–12 grains of almonds, 1/2 teaspoon of salt.

Place the tongue in a saucepan, add salted water, cover with a lid and place in the air fryer for 35–40 minutes at a temperature of 160 °C. Remove the skin from the finished tongue, cut it into slices 1 cm thick. Over low heat in a suitable form, melt sugar with 1 tablespoon of water, add butter and flour, mix everything thoroughly. Place pieces of tongue on top, sprinkle them with raisins, crushed almonds and coarsely grated lemon zest, pour in the broth from the cooked tongue so that the liquid lightly covers the meat. Cook for 3–5 minutes at 180°C. Serve cold.

Kidneys fried with roots, Chinese style

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500 g kidneys, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of finely chopped parsley, 250 g celery, 2 tbsp. tablespoons chopped green onions, 50 ml cognac, 1 clove of garlic, pepper, salt to taste.

Cut the kidneys lengthwise, remove the ureters, rinse well and cut into thin slices, then lightly boil, dry and roll in flour. Cut the celery and onion into the same slices and lightly fry them in vegetable oil. Place vegetables in a bowl, slices of kidneys on top, add crushed garlic and cognac and place in a convection oven for 5 minutes at 160°C. Sprinkle the finished dish with herbs. Serve boiled fluffy rice separately.

Baked lamb offal

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1 lamb caul, 500 g heart, liver and lungs, 2 eggs, 1 slice of bread, 1 tbsp. spoon of sour cream, 1 tbsp. spoon of melted lard, 1 tbsp. a spoonful of finely chopped dill, parsley, green onions, 2 green onions, pepper, salt to taste.

Preparing the filling. Boil the giblets and chop them finely. Add eggs, a little bread pulp soaked in milk, sour cream, and herbs. Mix everything, pepper and salt.

Wash the oil seal thoroughly in several waters. Lightly grease a frying pan with low rims with melted lard. Stretch the seal so that you can wrap the filling into it. Place the filling, smooth it out and cover with the edges of the stuffing box. Bake in a convection oven for 5–7 minutes at 200°C.

Jelly

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1 pork or beef shin, pork or beef meat, 1 carrot, 1 onion, 6-7 black peppercorns, bay leaf, salt - to taste.

Place food in a 4-liter saucepan. Pour hot water and close the lid. Place the pan in the air fryer on the lower rack. Set the temperature to 260 °C, bring to a boil, reduce to 120 °C. Cooking time – 6 hours. The speed is high. After cooking, add chopped garlic. Pour into containers, cool and refrigerate.

Fish baked with cheese

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Clean the fish, cut into pieces 1.5–2 cm long, salt, sprinkle with spices, place on a baking sheet, spread mayonnaise on top. Bake the fish on the middle rack of the air fryer for 25 minutes at maximum temperature and speed. 5 minutes before cooking, sprinkle the fish with grated cheese.

Cod in mustard sauce

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500 g cod (fillet), 1 tbsp. a spoonful of mustard, grated horseradish, mayonnaise, salt and sugar - to taste.

Cut the fillet into pieces. Prepare mustard sauce. Place fillet pieces in a mold and pour sauce over them. Simmer in a convection oven for 30 minutes at maximum temperature and speed.

Preparing the sauce. Mix mustard with finely grated peeled horseradish and mayonnaise. Add salt and sugar.

Fish rolls with cheese

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300 g fish fillet, 2 tbsp. spoons of butter, 100 g of grated cheese, 2 cloves of garlic, herbs, juice of 1/2 lemon, salt, spices, flour, breadcrumbs, 1 egg.

Lightly beat each piece of fish, add salt and pepper, and sprinkle with lemon juice. Prepare the filling from grated cheese, butter, finely chopped herbs and garlic. Place the filling in the middle of each piece of fish fillet, roll it up, and secure with a toothpick if necessary. First roll in flour, then dip in egg and roll in breadcrumbs. Place the rolls on the steamer and place it on the middle rack. Cook for 20-25 minutes at 235°C on medium speed.

Roast fish with vegetables in a pot

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800 g cod fillet, 3 potatoes, 1 onion, 1 carrot, 1 tomato, 1 sweet pepper, 200 g sour cream, 150 g cheese, salt, ground black pepper.

Cut the cod fillet and roll in ground pepper and salt. Let soak for 30 minutes. Then chop the potatoes, tomatoes, peppers. Peel the carrots and onions, grate the carrots, chop the onions, fry everything in a frying pan. Mix all ingredients in a bowl and place into pots. Add a little water (about 5 tablespoons) and pour sour cream on top. Cook for 25 minutes at 260 °C, fan speed is high, sprinkle with grated cheese 10 minutes before the end of cooking.

Pike perch with white wine

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1 kg of pike perch, 1–1.5 glasses of dry white wine, 1 onion, 1 carrot, 2 tbsp. spoons of cucumber pickle, 2-3 pickled cucumbers, 1-2 tbsp. spoons of butter, 1 tbsp. a spoonful of flour, spices and salt to taste.

Clean the fish, gut it, wash it, cut it into pieces and salt it. Chop pickles, onions, carrots.

Place pieces of fish, cucumbers, and vegetables into a mold. Pour hot water or broth over everything, add cucumber pickle, white wine, spices and simmer for 30–40 minutes at 260 °C. In exactly the same way, you can prepare a dish of carp, bream, pike, cod, pollock and other fish.

Fish in marinade

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500 g fillet of any fish, 2 eggs, 1 onion, 100 g cheese.

For the marinade: 1 glass of water, 1.5 tbsp. spoons of vinegar, 1 tbsp. a spoonful of vegetable oil, salt and pepper to taste.

Place the fish fillet in the marinade for 30 minutes. At this time, hard boil the eggs and fry the finely chopped onion. Chop the eggs and mix with onions. Grate the cheese. Place a piece of fish on foil greased with butter, sprinkle with cheese (1 dessert spoon), lay eggs and onions on top, sprinkle with cheese again and put another piece of fish on top. Wrap the foil tightly. Cook for 25 minutes on the middle rack at 260°C, medium speed.

Canned salmon soufflé

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1 can of salmon (in its own juice), 1 onion, 0.5 kg of potatoes, 4 eggs, 1/3 cup of milk, salt and red pepper - to taste.

Boil the potatoes and make a puree. Grind four yolks and beat with puree until smooth. Mash the fish with a fork and mix with the puree. Finely chop the onion and add to the fish puree, pepper and salt to taste.

Beat the whites into a strong foam and carefully fold into the mixture from top to bottom. Place the mixture in a greased mold. Place in the air fryer for 25–30 minutes and bake at 150–180 °C at maximum speed.

Assorted vegetables baked with egg in foil

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1 tbsp. a spoonful of vegetable oil, 1 clove of garlic, 4 cups of chopped vegetables (eggplant, pumpkin, zucchini, onions, carrots, bell peppers, etc.), 1 egg, herbs, salt, pepper.

Prepare the marinade: In a bowl, mix oil, chopped garlic, salt. Add vegetables to this mixture and stir. Then place them in a foil hose, secure the edges of the roll (or on a large sheet of foil, wrapping them in two layers and leaving a small hole for steam to escape). Place the vegetables in the air fryer on the middle rack and bake for 30 minutes at 260°C on medium speed. When the vegetables are ready, pour the beaten egg on them and mix gently, sprinkle with pepper and herbs. Bake for another 5-7 minutes.

Zucchini soufflé with white sauce

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1 kg zucchini, 4 tbsp. spoons of grated cheese, 150 ml of milk, 1 tbsp. spoon of oil, 1 tbsp. spoon of flour, salt.

Grate the zucchini on a coarse grater. Prepare milk sauce: Fry 1 tablespoon of flour in 1 tablespoon of oil. Pour milk in a thin stream and stir quickly.

Place the zucchini in a greased form, pour in the sauce, add grated cheese and mix everything. Bake in a preheated air fryer for 30 minutes at 235°C on medium speed.

Baked potatoes

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6–7 medium potatoes, 50 ml vegetable oil, spices, salt, butter.

The air fryer is a great alternative to the oven. The dishes in it are incredibly tasty and healthy. Now we will tell you how to cook meat in an air fryer.

Meat in foil in an air fryer

Ingredients:

• pork – 1 kg;
• mayonnaise – 150 g;
• seasoning for meat;
• garlic – 5-6 cloves;
• salt.

Preparation

Wash the whole piece of pork, dry it, then use a sharp knife to make several cuts into which we put garlic cloves, coat with mayonnaise and rub with spices. Cover the container with meat with cling film and leave at room temperature for 1.5 hours. After this, place the meat on foil and wrap tightly. Place the meat in foil on the middle rack of the air fryer and cook at 230°C for 20 minutes at high ventilation speed. Then select a temperature of 180°C and cook for another 30 minutes at medium airflow. Cut the finished meat into slices and serve with a side dish or use it for sandwiches.

Air fryer meat - recipe

Ingredients:

• pork slices – 6 pcs.;
• lemon - half;
• garlic – 6 cloves;
• onion – 1 pc.;
• vegetable oil, salt.

Preparation

Cut the onion and lemon into thin half rings. Press the garlic cloves with the flat side of a knife or cut into slices. Place the meat in a bowl, add onion, lemon, garlic, salt, spices and mix. We leave the meat to marinate for about 1 hour at room temperature, and then put it in the cold for 12 hours. After this, remove the onion, garlic, lemon, and place the pieces of meat on the top rack of the air fryer, sprinkle with vegetable oil and bake at 200°C for 1 hour. Then we lower the temperature to 170°C, turn the meat over to the other side, sprinkle it again with vegetable oil and bake until a crust forms for about 15 minutes. After that, lower the temperature to 140°C and cook until the meat is soft.

Meat and potatoes in the air fryer

Ingredients:

• pork neck – 500 g;
• potatoes – 600 g;
• cheese – 200 g;
• onions – 2 pcs.;
• olives – 200 g;
• - taste;
• ground black pepper, oregano, salt.

Preparation

Cut the meat into portions, then add salt and pepper and place it on the bottom of the mold, sprinkle oregano on top. We make a mayonnaise mesh, place sliced ​​potatoes on top, mayonnaise again, onions cut into rings, olives and grated cheese. Cook on the bottom rack of the air fryer for 40 minutes at maximum temperature.

Meat with vegetables in the air fryer

Ingredients:

• pork – 500 g;
• carrots – 150 g;
• champignons – 120 g;
• hard cheese – 130 g;
• onion – 140 g;
• mayonnaise – 6 tbsp. spoon;
• salt, pepper - to taste.

Preparation

We clean the onion and chop it into half rings. Cut the carrots into strips. We cut the pork into slices across the grain, each about 1 cm wide. We beat the slices on both sides with a hammer. Cut the washed champignons into slices. Grate the cheese on a coarse grater. First put chopped onions on the bottom of the mold, then carrots, meat and place chopped champignons on top. Sprinkle everything with pepper and salt. The top layer will be grated cheese, which is thoroughly greased with mayonnaise. We place a low grill on the bottom of the air fryer, and place the form with meat on it. We cook for the first half hour at 220°C, and then for another 15 minutes at 180°C. Meat with vegetables baked in an air fryer, Serve hot.

Meat baked in bread in an air fryer, a variation on the theme of the recipe. Only this time we will bake it in an air fryer together with Sergei.

Ingredients for the recipe for baked meat in an air fryer:

• Meat (pork shoulder, pulp) - 750 g,
• Bread "Borodinsky" - 1 loaf,
• Salt,
• Ground black pepper,
• Allspice peas,
• Ground ginger,
• Foil, twine (or roll ties)
• Salt and spices to taste.

How to cook baked meat in bread in an air fryer

Wash the meat, pork, salt, sprinkle with spices on both sides and set aside.

Carefully cut off the top of the loaf and, no less carefully, select the crumb, which you can then simply eat or use for other purposes.

Place meat, garlic into the cavity in the bread, add a few peas of allspice

and cover with the top of the loaf. We fasten the top to the rest of the loaf with twine or ties and place our creation on the lower stand of the air fryer.

Set the air fryer temperature to 180 degrees, medium speed, time 30 minutes.
We take the loaf out of the air fryer bowl, sprinkle it with hot water and wrap it in foil.
Place the bread and meat in the air fryer again, temperature 180, fan speed medium, time - 1 hour 30 minutes.
We take out the baked meat in a loaf of bread, remove the foil and twine.

Cutting the bun

I’ll say right away that the bread shell turned out to be an acquired taste, like a well-toasted cracker. One half of the meat was ground instantly, the second was barely saved from immediate consumption. It’s delicious both hot and cold!

Wishing you bon appetit.