Pinch Of Nom’s best air fryer barbecue – including kabobs, cheeseburger fries and pulled chicken

Skewer

Serves 4

Setup time: 20 minutes

Cooking time: 10 minutes

Cals: 263

Carbohydrates: 15g

Special equipment: 8 skewers (wooden or metal) to fit your fryer

For the vegetable skewers:

• 2 medium tomatoes, cut in half
• 2 peppers, seeded and cut into 12
• 2 small zucchini, each cut into 6
• 1 red onion, peeled and cut into 8 slices
• 4 mushrooms
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Pinch of salt
• Low Calorie Cooking Spray

For the meat skewers:

• 400g ground beef with 5% fat
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried mint
• 1 teaspoon ground coriander
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon cumin powder
• Pinch of salt

For the yogurt sauce:

• *1 teaspoon of mint sauce (or 1/2 teaspoon of dried mint)
• *60g fat-free Greek yogurt

1. First, make the four vegetable skewers. On each skewer place: 1 half of tomato, 3 pieces of pepper, 3 slices of courgette, 2 slices of onion and 1 mushroom. In a bowl, mix the garlic, pepper and salt and sprinkle over the skewers. Left it aside.
2. Place the minced meat in another bowl and add the onion and garlic powder, dried mint, coriander, pepper, cumin and salt. Knead the minced meat like dough to distribute the seasonings evenly.
3. Divide the minced meat into 4 and roll into a sausage shape. Spray the inside of the air fryer basket with low-calorie cooking spray. Skewer each “sausage” with the remaining skewers, then place both skewers in the basket and air fry at 200°C for 8 to 10 minutes. Turn the meat kebabs only halfway through cooking – if you do this with the vegetables, they are likely to fall apart.
4. While the kebabs are cooking, mix the mint sauce (or dried mint) with the yogurt. Remove the kebabs from the fryer, pour over the mint yogurt and serve with a salad.

Cheese, onion and pepper stuffed with sweet corn

Serves 4

4

Setup time: 5 minutes

Cooking time: 15 minutes

Cals: 155

Carbohydrates: 14g

Ingredients:

• 4 medium mixed peppers
• 165g low-fat cream cheese
• 120g canned sweet corn, drained
• 1/2 teaspoon Dijon mustard
• 2 chives, trimmed and finely chopped
• 20g low-fat cheddar, grated
• Freshly ground black pepper

Serve:

• Small handful of fresh basil leaves

1. Lay each pepper on its side and cut it in half horizontally. Remove the seeds inside.
2. In a bowl, mix the cream cheese, sweet corn, mustard, chives and black pepper to taste. Spoon equal amounts of the mixture into the pepper halves.
3. Place the 8 pepper halves in the fryer and fry at 180°C for 10 minutes.
4. After 10 minutes, sprinkle each pepper evenly with the cheddar cheese. Cook for another 5 minutes.
5. Carefully remove the cooked peppers from the fryer. Garnish with fresh basil leaves if desired, serve and enjoy!

French fries with cheeseburger

Serves 4

4

Setup time: 15 minutes, plus 10 minutes of soaking

Cooking time: 30 minutes

Cals: 466

Carbohydrates: 45g

For the fries:

• 800g potatoes, cut into 1cm thick fries
• Low Calorie Cooking Spray
• Pinch of salt

To the roof:

• 500g ground beef with 5% fat
• 1 teaspoon of onion granules
• 1 teaspoon garlic granules
• 1 teaspoon of tomato puree
• 2 teaspoons Henderson’s relish
• 100ml beef stock (1 beef stock cube dissolved in 100ml boiling water)

For the sauce:

• 50g low-fat mayonnaise
• 50g fat-free natural yogurt
• 1/4 teaspoon mustard powder
• 1 tablespoon tomato puree
• 1 tablespoon pickling juice

Serve

• 100g grated cheddar
• 1 red onion, peeled and sliced
• 2 diced tomatoes
• 2 sliced ​​dill pickles

1. Place the fries in a large bowl and cover with cold water. Soak for 10 minutes to remove the starch (this will produce a crispier fry). Drain well and dry. Return to a dry bowl and spray well with low-calorie cooking spray. Add salt to taste. Mix to coat evenly.
2. Add the fries to the fryer basket and fry at 200°C for 25-30 minutes, shaking the basket well every 10 minutes to ensure even cooking.
3. While the fries are cooking, make the topping for your cheeseburger. Place a frying pan over high heat. When hot, add the minced meat and cook for 5 minutes until golden. Add the onion granules, garlic granules, tomato puree, Henderson seasoning and broth. Cook for 2-3 minutes until the sauce reduces and thickens and coats the mince like a glaze.
4. You can freeze the minced meat at this stage. Cool quickly and freeze in an airtight container as quickly as possible. Thaw overnight in the refrigerator and reheat by spraying a frying pan with low-calorie cooking spray and setting over a medium heat, then add the mince and 1 tablespoon of water. Stir until very hot.
5. Mix all the sauce ingredients. You can dilute it with a few tablespoons of water if you prefer more liquid. When the fries are cooked, divide them into 4 bowls. Cover with the minced meat and sprinkle with cheese. Top with red onion, tomato, dill pickles and drizzle with burger sauce.

Shredded chicken on the barbecue

Serves 4

Setup time: 15 minutes

Cooking time: 25 minutes

Cals: 332

Carbohydrates: 9.1g

Ingredients:

• 500g boneless, skinless chicken breast, cut into 5cm pieces
• Low Calorie Cooking Spray
• 4 whole grain breads

For the BBQ Spice Mix:

• 2 teaspoons sweet smoked paprika
• 1 teaspoon garlic granules
• 1 teaspoon dried oregano
• 1 teaspoon mustard powder
• 1 teaspoon granulated sweetener or sugar

For the sauce:

• 150g passata
• 2 tablespoons tomato puree
• 1 teaspoon of onion granules
• 1 tablespoon Henderson’s relish
• 1 tablespoon of liquid honey
• 2 teaspoons balsamic vinegar

1. Mix all BBQ seasoning mix ingredients in a small bowl.
2. Spray chicken pieces with low-calorie cooking spray and sprinkle with 1 tablespoon of the spice mixture. Rub evenly into the chicken.
3. Depending on your style of fryer, place the chicken pieces in the crisper (after removing the basket) or place them in a cake pan or silicone mold. Air fry at 180°C for 12 minutes, turning the chicken halfway through.
4. Meanwhile, mix the sauce ingredients and add the remaining seasoning mix. After 12 minutes, stir the sauce into the chicken pieces and fry for another 10-12 minutes. The chicken should be cooked without any pink residue.
5. Transfer the chicken and sauce from the fryer to a bowl and shred the chicken pieces with two forks. Stir well so that the sauce coats the shredded chicken. Place the buns and serve.

Pavlovas

Serves 8

4

Setup time: 20 minutes

Cooking time: 45 minutes

Cals: 116

Carbohydrates: 18g

Special equipment Electric beater, pastry bag and tip

Ingredients:

• 3 egg whites
• 75g refined sugar
• 50g icing sugar
• 1 teaspoon corn flour
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• 60g mascarpone cheese
• 60g fat-free Greek yogurt
• 200g frozen berries, defrosted and with juice saved

1. First, prepare a parchment to place the meringue mixture. Cut it to the size of the air fryer basket. Draw 8 circles approximately 8cm in diameter and set aside.
2. Place the egg whites in a clean bowl. Make sure there is no egg yolk in the bowl. Beat until soft peaks form. Add the caster sugar, 1 tablespoon at a time, and beat until combined. Sift in the icing sugar little by little and mix. The egg whites should be hard and shiny and, when you feel the mixture, they should not feel rough. If there is sand, beat for another minute.
3. Mix cornmeal, vinegar and vanilla in a bowl. Pour into the meringue mixture and beat. Place in a pastry bag.
4. Place the parchment in the air fryer basket, paint side down. You should be able to see the guidelines through the parchment. Apply a layer of the mixture to the first circle to make a base. Apply 3 more layers to the edge of the base to make a nest. Repeat until you have 8 nests.
5. Place in the airfryer and fry for 45 minutes at 120°C. Remove the basket from the fryer and let it cool for 5 minutes, then carefully remove the parchment from the basket and place each meringue on a wire rack.
6. Mix the mascarpone and yogurt in a bowl until well combined. Leave in the fridge until ready to assemble. When completely cool, fill the meringue centers with the mascarpone and pour over the defrosted berries and their juice. Serve.

• Pinch of Nom Air Fryer by Kate and Kay Allinson (Bluebird, £20) launches on June 20.