Hot air fryer or AirFry oven? Both!

• 500 g chicken or turkey meat
• Peanut oil, chicken seasoning, garlic powder
• 350 g broccoli & 1 bunch of young green asparagus
• 1 handful of fresh herbs (e.g., chives, parsley, basil)
• 1 lemon (juice), 4 tbsp fruity oil (e.g., camelina oil)
• 150 g Greek yogurt & 150 g sour cream
• Salt & pepper
• Grated mountain cheese for gratinating

Preparation:

1. Cut the meat into strips and marinate with peanut oil, chicken seasoning, and garlic powder. Roast in the air fryer at 200 °C for approx. 10 minutes until golden brown. Then leave to rest briefly so that it remains juicy.
2. Divide the broccoli into small florets and clean the asparagus. Drizzle with a little oil and roast in the air fryer at 200 °C for approx. 5 minutes until the vegetables are al dente and lightly browned.
3. Finely puree the herbs with lemon juice and oil. Mix the yogurt and sour cream, season with salt and pepper. Set some aside for the wraps and mix the rest with the herb puree to make a fresh dip.
4. Prepare the wraps: spread a dollop of the yogurt and sour cream mixture on each wrap, top with meat and vegetables, and sprinkle with fresh herbs. Roll up the wraps tightly, place in an oiled dish, sprinkle with mountain cheese, and bake in the air fryer at 200 °C for about 5 minutes until the cheese melts.

Arrange & serve:

• Serve the wraps hot and enjoy with the herb dip.

• 500 g game meat (fillet), peanut oil, game seasoning
• 6 porcini mushrooms or grilled mushrooms
• 2 shallots or onions, butter
• 500 ml apple juice/cider, 1 tbsp honey
• 4 tbsp sweet chili sauce, 4 tbsp Hopsoy/soy sauce
• A little cornstarch
• 120 g curd cheese (low-fat quark), 75 g sour cream
• Salt, pepper, optional tomato powder/herb salt
• 4 slices of farmhouse bread, optional wild garlic capers
• Fresh cress, herbs, spruce shoots

Preparation:

1. Prepare the game meat: Trim the meat, lightly oil it, and rub it with game seasoning. Cook in the air fryer at 180°C for about 10 minutes, then let it rest for 5 minutes so that it stays juicy.
2. Roast the mushrooms: Clean the mushrooms, chop them into large pieces, and roast them in the air fryer at 200°C for about 5 minutes until they are lightly browned.
3. Cook the glaze: Finely chop the shallots and sauté them in butter until translucent. Deglaze with apple juice and reduce slightly. Add honey, sweet chili sauce, and Hopsoy and reduce vigorously. Thicken with a little cornstarch until a syrupy consistency is achieved.
4. Mix the cream: Mix the curd cheese and sour cream until creamy, season with salt, pepper, and optional tomato powder or herb salt.
5. Make the toasties: Lightly toast the farmhouse bread. Cut the meat into pieces, if necessary, and toss in the warm glaze together with the mushrooms. Optionally, mix in wild garlic capers. Spread the cream on the bread, then generously top with the meat and mushrooms.

Preparation & serving:

• Garnish with fresh cress, herbs, and spruce shoots. Serve immediately—best enjoyed while still warm.

Tacos

• 2 chicken breast fillets
• 3-4 tortillas → cut into rounds using a cup, approx. 14 small ones
• 1 tbsp olive oil
• 1 tsp Ostmann Let's Do Chicken
• ½ tsp Ostmann Let's Do Mexican
• ½ red onion, 2 medium-sized tomatoes, 3 tbsp kidney beans
• Grated cheddar cheese

French fries

• 1 large sweet potato (cut into wedges)
• 1 tbsp olive oil
• ½ tsp Ostmann Let's Do Vegetable

Guacamole

• 1 avocado
• Juice of ½ lime
• ½ clove of garlic
• Optional: chopped tomato & coriander
• Salt, pepper

Preparation:

1. Dice the chicken, mix with oil & chicken seasoning → 180°C | 11 minutes
2. For the fries, mix oil & seasoning → 190°C | 16–18 min (shake occasionally)
3. Finely dice the tomato and onion and mix together with the kidney beans and Mexican seasoning in a bowl.
4. Fill the tortillas and sprinkle with cheese → 180°C | 7 minutes
5. Guacamole: Mash the avocado and mix with lime juice, garlic, salt, and pepper

Arrange and serve:

• Top the tacos with fresh guacamole or serve as a dip.
• Serve the sweet potato fries on the side.

Eggplant rolls

• 1 large eggplant
• 150 g goat cheese
• 1 organic lemon
• 1 clove of garlic
• 1 tsp honey
• Fresh basil
• 1 tsp salt
• ½ tsp pepper
• Olive oil

Polenta cubes

• 100 g polenta
• 300 ml vegetable stock
• 2 tbsp Parmesan cheese
• 1 tsp rosemary
• 1 tsp sea salt
• ½ tsp pepper
• Olive oil

Preparation:

1. Prepare the polenta the day before: stir into boiling stock and allow to thicken over low heat for 5–10 minutes. Season with Parmesan cheese, rosemary, salt, and pepper, spread out to a thickness of 1.5–2 cm, allow to cool, and cut into cubes.
2. Cut the eggplant lengthwise into thin slices, brush with oil, salt, and pre-cook at 180 °C for 8–10 minutes. Mix the goat cheese with lemon zest, lemon juice, garlic, honey, and basil, season to taste, and spread on the slices. Roll up, place seam side down, and bake at 180–190°C for about 5–7 minutes.
3. Brush the polenta cubes with oil and bake at 200°C for approx. 15–20 minutes until crispy, turning once.

Arrange & serve:

• Garnish with arugula or roasted cherry tomatoes and serve the polenta as a crispy side dish – crispy on the outside, creamy on the inside.

Roast beef skewers

• 300 g roast beef
• 1 tbsp olive oil, salt & pepper
• Fresh rosemary

Shrimp

• 8–10 shrimp
• 1 tbsp olive oil, 1 clove of garlic
• Zest of ½ lemon, chili

Sweet potato cubes

• 1 large sweet potato
• 1 tbsp olive oil, salt & pepper
• Fresh rosemary

Chimichurri

• 1 bunch of parsley
• 1–2 cloves of garlic, 1 small red chili
• 2 tbsp red wine vinegar, 4 tbsp olive oil
• Salt & pepper

Preparation:

1. Cut the roast beef into 3 cm cubes, marinate with oil, salt, pepper, and rosemary, and thread onto skewers. Season the shrimp with oil, garlic, lemon zest, and chili. Peel and dice the sweet potato, then mix with oil, salt, pepper, and rosemary.
2. Chamber 1: Cook the sweet potatoes at 190 °C for approx. 18–20 minutes, shaking occasionally.
3. Chamber 2: Cook the roast beef at 200 °C for 8–10 minutes, adding the prawns after 6 minutes.
4. For the chimichurri, mix the parsley, garlic, chili, vinegar, and oil, season to taste, and let it sit for a bit.

Plating & serving:

• Arrange the skewers and shrimp with the sweet potatoes, drizzle with chimichurri—a real surf and turf treat from the air fryer.