A Festive Meal with Chef Nti

1. Adjust a rack in the center of your oven. Heat the AEG AirFry oven to 200 degrees Celcius
2. Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
3. Stuff the fish cavity with the sliced onion and lemon.
4. Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
5. While the fish is cooking, prepare the Greek ladolemono sauce.
   
   Ladolemono Sauce
6. Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
7. While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.
   
   

As soon as the fish is cooked, remove it from the AirFry oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well.

Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again until you've added all the tomatoes).

Finish with fresh dill. Serve immediately.

These air fryer zucchini fries are a delicious appetizer or snack, and a great way to sneak in an extra serving of veggies during the holidays.

1. Rinse and dry the zucchini well. Slice the zucchini into a fry shape. Keep the size of the pieces of zucchini as even as possible. Place the zucchini slices on a clean towel and dry all sides well.
2. In one small bowl mix together the parmesan cheese, panko, garlic, onion powder, paprika, oregano, parsley and salt. In a second small bowl crack the two eggs and whisk with a fork until combined. In a third bowl add the flour.
3. Line up the bowls, first the flour then the egg and lastly the panko and herb mixture.
4. Working in small batches, dip each piece of zucchini into first the flour, then the egg then lastly the panko and herb mixture. Press the panko gently into the zucchini as needed so that it sticks well.
5. Press the panko gently into the zucchini as needed so that it sticks well. Coat all of the zucchini with breading, lining them up on the pan for The AEG AirFry Oven
6. Preheat the oven to 200 degrees Celcius.
7. Place the panko-crusted zucchini in the AirFry tray so they are not touching. NO NEED to spray zucchini with cooking oil when using AirFry technology.
8. Cook zucchini for 10 minutes.
9. Then flip the zucchini and continue to cook for an additional 2-6 minutes or until zucchini are crispy on the outside or until the fries have reached your desired crispiness.
10. Serve immediately with your favorite dip such as tsatsiki, sprinkle with fresh parsley and enjoy!

These tasty air fryer cauliflower nuggets are an awesome appetizer that’s suitable for all sort of dietary needs. All you need is just 5 Ingredients - melted butter, parmesan, paprika, pepper & our hero, cauliflower.
A quick toss in a container with melted butter first. And then toss in a separate container with Parmesan, paprika & pepper and into the oven we go.

1. Toss cauliflower florets with melted butter in a large bowl. Check for pieces that are not coated with butter and toss again or use a silicone pastry brush to fill in those spots.
2. Combine Parmesan cheese, paprika and pepper and sprinkle over the butter coated cauliflower florets that are still in the large bowl.
3. Cover with a tight-fitting lid. Gently toss to coat.
4. Arrange cauliflower in a single layer on your AirFry tray
5. Preheat AirFry oven to 200C for 3 minutes.
6. Lightly spray the florets with olive oil to promote crispiness - this step is optional because the over cooks evenly with no oil necessary.
7. Cook for about 20 minutes or until desired tenderness.

1. Wash Rice, drain and rest for 20mins.
2. Move Washed rice into a deep baking tray and add butter and olive oil.
3. Mix water and spice mix, and salt.
4. Pour on rice, seal tray tight with tinfoil and bake rice in oven at 200C for 25mins

Bring everything together after cooking.

1. Bring a large pot of stock water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.)
2. Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes.
3. Transfer onions to a cutting board and let cool.
4. Separate the onion layers until just the centers remain.
5. Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.)
6. Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling.
7. Coat the bottom of the oven tray with one 2 tablespoon oil, and arrange onions seam side up in a single layer.
8. Add 1 cup of water to the tray, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 20 minutes.
9. Garnish with parsley and drizzle with oil.
   Serve warm.