3 quick, nutritious airfryer meals to whip up on a busy school night

Whether it’s because your kids are signed up to extracurricular activities after school, or you get home from work late or you just can’t be bothered spending hours on dinner, quick nutritious recipes that the family will eat are an essential in the parent arsenal.

New research reveals Aussie parents are needing a helping hand in the kitchen, with almost a quarter admitting to being ‘terrible cooks’.

But there’s good news at hand! The rise in popularity of airfryers is not an accident. They are simple, efficient and with new models like the Philips Airfryer XXL with Smart Sensing Technology, amateur chefs can go from Zero to Hero with the touch of a button!

And you’d be surprised exactly what you can whip up in an airfryer too.

Elle Vernon from Phillips Kitchen has created three recipes exclusively for Bounty Parents that your family will be happy to see do the rounds at your place!

3 quick, nutritious meals you can whip up on a busy night in the Airfryer

Airfryer salmon burrito bowl
Preparation and cooking time: 20 mins
Serves 4

• 2 fresh corn cobs, silks and husks removed, each sliced into 4-6 pieces
• 2 chorizo, thinly sliced
• 4 skinless, boneless salmon fillets, diced (about 500g)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• salt and pepper, to season
• 1 red onion, sliced
• 4 cups of cooked rice (save time and use microwave rice)
• 2 cups shredded iceberg lettuce
• 2 large ripe tomatoes, diced
• 1 cup guacamole
• lime wedges, to serve
• coriander, to serve (optional)

1. Place corn and chorizo into the basket of a airfryer. Set the temperature to 200C and the time to 10 minutes and cook.
2. Meanwhile, toss salmon pieces in cumin and paprika then season with salt and pepper.
3. Once cooking time has elapsed, open the airfryer basket and place salmon and onion pieces on top of the corn and chorizo. Set the temperature to 200C and the time to 6 minutes and cook.
4. Meanwhile, arrange rice, lettuce and tomatoes into four wide serving bowls.
5. Top with corn, salmon, onion and guacamole. Serve with lime wedges and coriander if using.

Airfryer sticky chicken drumsticks
Preparation and cooking time: 35 mins
Serves 4

• 1.6kg chicken drumsticks (about 10 drumsticks)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Juice of 1 lemon
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon honey
• lemon wedges, to serve
• salad, to serve

1. Arrange chicken pieces in the basket of airfryer. Sprinkle garlic powder and half of the paprika over the top. Set the temperature to 180C and cook for around 25 minutes (check and turn halfway).
2. Meanwhile combine Worcestershire sauce, honey and remaining paprika in a large bowl big enough to fit the chicken drumsticks.
3. Once cooking time has elapsed, remove chicken pieces from the basket and add to the bowl with the sauce mixture. Toss to coat and return to the airfryer basket. Manually set the temperature to 200C, and the time to 5 minutes. Press in the centre dial and cook.
4. Serve immediately with lemon wedges and salad on the side.

Airfryer san choy bao
Preparation and cooking time: 20 mins
Serves 4

• 120g mung bean vermicelli noodles
• 3 Tbsp oyster sauce
• 3 tbsp sweet chilli sauce, plus extra to serve
• 3 teaspoons sesame oil
• 500g extra lean pork mince
• 4 button mushrooms, finely chopped
• 1/3 cup canned sliced water chestnuts, drained, finely chopped
• 8 iceberg lettuce leaves
• 1 cup shredded carrot
• 1 green shallot, thinly sliced
• sesame seeds, to garnish

1. Place noodles in a large heat-proof bowl and cover with hot (not boiling) water. Set aside for about 10 minutes. Once softened, strain and roughly chop with a pair of scissors.
2. Meanwhile, combine oyster, sweet chilli sauce and sesame oil in a small jug. Place pork, mushrooms, chestnuts and oyster sauce mixture into an accessory tray. Place tray inside the basket of the airfryer.
3. Set the temperature to 200C and the time to 8 minutes and cook. Once time has elapsed, open the drawer. Use a spoon to break up the mince mixture, then close the drawer and set the temperature to 200C and the time to 5 minutes and cook.
4. Meanwhile, arrange lettuce leaves on a serving platter.
5. Divide noodles and mince mixture among lettuce cups. Top with carrot, shallot and a sprinkle of sesame seeds. Serve with extra sweet chilli sauce on the side to drizzle over the top as desired.