SXSE Curry Chicken. Everyone’s got their own recipe for this dish. Here’s mine, combining Garam Masala, native to South Indian cuisine x Yellow Curry, found in Southeast Asian cuisine. That being said, this is a mild Curry, but I do like to add a kick to it. This, plus an added twist of air-fried sweet potatoes to sop-up that delicious sauce. Coconut milk is a must as my mom taught me young!
Ingredients:
3-4 large chicken legs with thighs, chopped into thirdsInstructions:
1. Season chicken in salt after cleaning. Let stand 15 minutes.Gallery:
(Photo credit: Mr. Will Wong)
Portobello Mushroom Crostini. Got this idea from Lisa and Pandora Vanderpump. An amazing quick-to-prepare, light yet substantial brunch, which you can double if you have more guests! 🍞🍄
Ingredients:
4 slices of French breadInstructions:
1. Sautée onions on medium-high heat and garlic in olive oil till almost caramelmized. Toss-in mushrooms and cook till wilted.Gallery:
(Photo credit: Mr. Will Wong)
Air Fryer Roasted Hainanese Chicken Rice. This is a different take on the traditional version of this Singaporean Hawkers Market fave where the chicken is air-fried to juicy, succulent perfection. This is quick, easy to clean and most of all devastatingly-delicious.
Chicken
2 1/2 to 3 lb chicken
6 cloves garlic, minced
1 stalk green onion
4 tbsps soy sauce
2 tbsps white wine
2 tbsps oyster sauce
1 tbsp organic raw sugar
1 tsp white pepper
Hainanese Rice
1 1/2 cups long grain rice, rinsed
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tbsps reserved chicken fat
2 tbsps sesame oil
1 tbsp ginger, minced
1 tsp sea salt
Instructions:
1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.
Sweet Chili Sauce:
1 tbsp Sambal Sauce
1 stalk green onion, minced
1 chili pepper, seeds removed and minced
1 tsps organic raw sugar
1 tbsp reserved oil from Fryer
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp olive oil
In skillet, sautée garlic, ginger, oil, onion and chili in oil. Stir-in sugar, vinegar and Sambal Sauce. Add lime juice and remove from heat.
Dark Soy Dipping Sauce:
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp oyster sauce
2 tbsps dark sweet soy sauce
1 tbsp soy sauce
1 tbp reserved oil from Fryer
Combine all in a bowl, mix well.
Gallery:
(Photo credit: Mr. Will Wong)
Pulled Jackfruit Sandwiches & Korean Cucumber Salad. Summer’s here and this is a fun way to celebrate flavours of the season and we are doing it clean and meatless here. You’ve got crunch, chew, heat and cool all-in-one. If you’ve never had the pleasure of trying Jackfruit, you’re in for a treat. This beloved fleshy fruit of both South and Southeast Asia looks a bit like a Durian (without the stench), but is closer to the taste and texture of Pineapple. If you visit your Asian grocer now, you should be able to find it as it’s in peak season right now. Instead of pork, we’re doing this with Jackfruit but if you like you can even do this with Tofu.
Pulled Jackfruit:
2 1/2 cups of Jackfruit flesh, minced
1 Avocado, pitted and cut into 1″ slices
1/4 cup Barbecque Sauce
1/4 cup cashews, unsalted
2 tbsps Ketchup
1 tbsp Gochujang
1 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tbsp Brown Sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Paprika
Sea salt and pepper
Water
Olive oil
Juice of one lime wedge
Hamburger Buns
Havarti or Cheddar Cheese Slices
Korean Cucumber Salad:
10-12 mini cucumbers or 1 large cucumber, cut into 3 mm-thick slices
3 tbsps rice vinegar
3 tbsps sesame oil
1 1/2 tbsps organic raw sugar
1 tbsp soy sauce
1 tbsp Fish Sauce (optional)
1 tbsp black or white sesame seeds, toasted
1 stalk green onion, minced
2 cloves of garlic, sliced thin
1/4 tsp Cayenne pepper/Korean Red Pepper Powder
Sea salt and pepper
Instructions:
1. On medium-high heat, heat oil in skillet.Gallery:
(Photo credit: Mr. Will Wong)
Steak with Garlic Butter & Taters. Simple is best sometimes and we’re serving you literal meat ‘n’ potatoes. Our Ninja Air Fryer takes something this basic and elevates it! These Taters are crisp and light, while the Steak is impossibly tender and juicy if you follow these steps.
Taters:
Instructions:
1. Soak potatoes in salt water for 10 minutes.
2. Pat extremely-well with paper towels.
3. Toss wedges in drizzle of olive oil, spices, garlic and onion powders, salt, pepper and baking powder.
4. Heat Air Fryer at 400°F on Air Fryer mode. Pre-heat 3 minutes.
5. Fry for about 11-12 minutes, turning with tongs at the 8-minute mark. Fry in batches of 10 at a time.
Steak with Garlic Butter:
10 oz Rib Steak
Sea salt and coarsely ground black pepper
4 tbsps unsalted butter
1 tsp parsley, chopped
3 cloves garlic, minced
3 dashes Worcestershire Sauce
Drizzle of olive oil
Instructions:
1. In small bowl, whip garlic, parsley, Worcestershire Sauce and 1/8 tsp salt. Take parchment paper and roll into a log and refrigerate till firm.
2. Season steak in sea salt, paprika and pepper for at least an hour. Keep chilled and leave out at room temperature 30 minutes before cooking
3. Set Air Fryer at 400°F on Air Fryer mode.
4. Drizzle steak with a bit of olive oil and fry for no more than 8-9 minutes, no need to turn.
5. When ready to serve, slice garlic butter and garnish with a bit of parsley and accompany with Taters.
(Photo credit: Mr. Will Wong)
Air Fryer Salmon with Lemon Garlic Butter. This is as delicious as it sounds. Our life has forever been changed by our Ninja Kitchen Air Fryer and salmon is one of the many things it does well. I love how crisp the skin gets and also how quickly this cooks.
Ingredients:
200g salmon
1. In small bowl, whip garlic, parsley, Worcestershire Sauce, juice of one lemon wedge and 1/8 tsp salt. Take parchment paper and roll into a log and refrigerate till firm.
2. Season salmon in sea salt, paprika and pepper for at least an hour. Keep chilled and leave out at room temperature about 30 minutes before cooking.
3. Set Air Fryer at 400°F on Air Fryer mode. Pre-heat for 3 minutes.
4. Drizzle salmon with a bit of olive oil and fry salmon for 8 minutes, no need to turn.
5. When ready to serve, slice lemon butter and garnish it with lemon and parsley on salmon.
(Photo credit: Mr. Will Wong)
Levain Bakery Knock-off Cookies. Levain Bakery in New York City has gained international fame for its droolworthy 6 oz. cookies. They’re dense and an entire meal’s worth of calories and literally people queue hours still to this day at their four locations. They reassure everyone that they never run out of stock – you just basically have to wait. Many a savvy New Yorker have figured out that if you order via delivery, you can bypass the wait entirely. I can’t take credit for this recipe but MODERN HONEY selflessly has deciphered an approximation of their recipe and I am just adapting it to my tastes, cutting the sugar and nuts, keeping all that gooey chocolate in.
Ingredients:
3 cups flourInstructions:
1. Pre-heat oven at 410°F.Gallery:
(Photo credit: Mr. Will Wong)
Air Fryer Doughnuts. We honestly cannot be trusted with our Ninja Kitchen Air Fryer! Nothing beats fresh doughnuts and these are a great way to start your day. We have three different versions for variety! This recipe yields 6-8 doughnuts and you can keep them out at room temperature in an air-tight container for 1-2 days. Just refresh in the microwave for about 10 seconds!
Doughnuts:
1 3/4 cups flour
Maple-Bacon Glaze:
1/2 cup + 3 tbsps icing sugarVanilla Glaze:
1/2 cup + 3 tbps icing sugarCinnamon Sugar:
3 tbsps granulated organic sugar
Instructions:
1. In small bowl, heat milk till lukewarm (not too hot). Add 2 tbsps sugar and stir well. Mix-in yeast and let sit for about 10 minutes to activate.
2. Add 1 cup flour, egg, remaining sugar and salt into milk mixture, mixing with handmixer till smooth. Add remaining flour in and mix again till smooth. Add a small bit of flour in bit-by-bit if required till dough no longer sticks to bowl.
3. Turn onto flat, clean and floured surface and knead for about 6 minutes to elastic.
4. Coat clean large bowl with coconut oil and transfer dough ball into it. Cover with plastic wrap and place somewhere warm for 80-90 minutes till dough doubles in size.
5. Transfer dough again to flat, clean and lightly-floured surface and knead for another 5 minutes.
6. Roll dough flat to about 1/2″ thick. Use cutter to cut circles. Use smaller circle cutter to cut-out centers of doughnuts. You can re-shape that dough to make extra doughnuts or use as doughnut holes.
7. Place doughnuts on platter and cover with plastic wrap. Place somewhere warm to rise for 30 minutes more or if you like, refrigerate overnight.
8. Preheat Air Fryer on Air Fryer mode for 3 minutes at 350°F.
9. Brush doughnuts lightly with coconut oil. Divide doughnuts into 2 batches and fry 5 minutes each.
10. Prepare any or all of the glazes above in separate bowls, mixing till smooth.
11. Allow doughnuts to cool completely at room temperature (30 minutes) and dip into glazes. Garnish with respective toppings (sprinkles, bacon). If making Cinnamon-Sugar, brush doughnuts lightly with coconut oil and toss into a resealable storage bag to coat.
Gallery:
(Photo credit: Mr. Will Wong)
We’re so thrilled to announce our partnership with NINJA KITCHEN to show you how awesome their Air Fryers are!
Why an Air Fryer? I think you’ll agree with me that most of us are turned-off by having to deal with all the splattering grease and mess of deep-frying on your stove-top. Above this, the amount of oil required to deep-fry some of your favourites makes it unfeasible from a health standpoint to cook like that every day. The Ninja Kitchen Air Fryer gives you the freedom to fry with very little oil, yet still get that crispy coating we love so much in deep-frying whenever you want it. Above this, it cooks super-quick and also there’s very little clean-up!
This Pandemic has awoken the inner Chef in me and I am delighted to welcome the Air Fryer into my life, giving me infinite possibilities. It air-fries, re-heats and dehydrates also, in addition to air-frying!
These next few weeks, we’ll all be about peaches as sweet, juicy Ontario Peaches are in-season through early August, but in addition to desserts (check-out our recipe for Peach Cobbler here!) or just eating them whole, peaches can be infused into your cooking to give your dishes a bright, summery splash!
We’ve partnered with Ninja Kitchen to bring Wing Night to you while social-distancing with Ontario Peach Wings with Sweet Potato Fries and Sriracha-Peach Aioli. 🍑
WINGS
2 lbs chicken wingsDrizzle of olive oil
Instructions:
1. Preheat Ninja Air Fryer for 3 minutes at 360°F.SAUCE
2 Ontario peaches, pitted, skinned and cut into 1″ thick slices
Sea salt and pepper
Instructions:
1. In sauce pan, bring peaches to boil in raw sugar and 3 tbsps maple syrup on medium-heat. Reduce to low heat. Cook till flesh is soft and broken. Once cooled, strain liquid through a sieve and reserve liquid.
2. In large bowl, whisk all other ingredients together. Add 5 tbsps of peach reduction into the mix. Reserve remainder of reduction for your Aioli.
3. Once chicken wings are cooked, toss them in sauce till coated and allow to sit for about 4 minutes before transferring to serving platter. Garnish with peach slices and serve with Sweet Potato Fries and Sriracha-Peach Aioli.
SWEET POTATO FRIES WITH SRIRACHA-PEACH AIOLI
1 large sweet potato, skinned and chopped into thin strips
Drizzle of olive oil
Instructions:
1. Soak sweet potato strips in salt water for 10 minutes.
We’re sure this will be a favourite and we can infuse different seasonal flavours into this sauce as the year progresses! Check back as we’ll be featuring more exciting Ninja Kitchen Air Fryer creations including a juicy Steak & Taters, Hainanese Roast Chicken, Lemon Garlic Butter Salmon and Maple-Bacon Doughnuts! Yes, Doughnuts!
You can find the Ninja Kitchen Air Fryer at retailers like Canadian Tire.
Don’t forget to follow them on Instagram:
Join the conversation using the Hashtag #ILoveNinjaCanada. We just might have an exciting opportunity coming right up for our Readers in a bit!
order here:
(Photo credit: Mr. Will Wong)
Blueberry Scones. Delicious doesn’t have to be complicated. These scones are the perfect breakfast or teatime snack. The fact that blueberries are so juicy and plump right now, you shouldn’t need butter or jam as these are perfect as is.
Ingredients:
2 cups flour (and more for kneading)
1 pint fresh blueberries
1 cup 18% cream
1 egg
½ cup unsalted butter, grated
6 tbsps organic raw sugar (or more if you like)
3 tsps baking powder
1 tsp cinnamon
1 tsp vanilla extract
½ tsp sea salt
Additional cream and sugar to brush and sprinkle on-top
Instructions:
1. In large mixing bowl, combine flour, salt, sugar, cinnamon and baking powder. Cut butter in using two knives till mixture resembles peas.
2. In separate bowl, whisk egg, cream and vanilla. Pour this over flour mixture.
3. Add blueberries, mixing gently till everything is just combined into a batter.
4. Gradually add a tablespoon of flour in until your mixture reaches the consistency of a dough, careful not to add too much flour.
5. Once firm enough, transfer to a flat, clean and floured surface to knead gently into a dough. Add flour bit by bit if required. Do not over-knead.
6. Form dough into a disc and take a clean knife, cutting into 8 triangles. Clean knife if it gets too sticky for a clean cut.
7. Pre-heat oven at 400°F and line baking sheet with parchment paper.
8. Place scones on parchment paper-lined tray or dish and put into your freezer for about 15 minutes.
9. Transfer scones to baking sheet and brush with cream. Sprinkle raw sugar on-top with a sieve.
10. Bake for 25 minutes approximately or till just golden. Once cooled, store in air-tight container room temperature for up to two days. These freeze well.
Gallery:
(Photo credit: Mr. Will Wong)
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