Baby Potatoes with Garlic, Tomatoes and Prawns: ActiFry

Baby Potatoes with Garlic, Tomatoes and Prawns: ActiFry
Great as a main dish or as a side dish. Quick and easy as well as very tasty.
Serves: 2-3
  • 12. small Baby Potatoes, cut in half unpeeled
  • 1 ActiFry Spoonful’s Light Olive Oil
  • 2 teaspoons Garlic minced
  • ½ teaspoon each of Fresh Parsley, Thyme, and Oregano chopped fine
  • 1 cups diced tomatoes, drained + ⅓ cup of its juice
  • ½ tsp Frank's Hot Red Pepper Sauce
  • 12 Raw, peeled prawns
  • Salt And Freshly Ground Black Pepper, to taste
  1. Place the potatoes into the ActiFryer with the oil. Let cook for 20 minutes or until almost cooked through.
  2. Add in the garlic, parsley, thyme, oregano, tomatoes and juice, Frank's Hot Red Pepper Sauce to taste; cook for 10 minutes.
  3. Add the prawns Season with salt, pepper to taste; cook for a further 5 minutes (only until prawns are cooked);
Can use frozen precooked shrimp. Just place the unthawed shrimp into the actifryer and cook 5 minutes or heated through.

Actifry Scallops and Asparagus Sauté with Lemon and Thyme

Actifry Scallops and Asparagus Sauté with Lemon and Thyme
This is so delicious I couldn't stop eating it. If you do not have an actifry machine you could just do this as a stir fry.
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 . bay scallops
  • 1 bunch of asparagus (about )
  • ¼ cup diced shallot
  • 2 ActiFry Spoons (tbsp.) olive oil
  • 1 ActiFry Spoon (tbsp.) fresh chopped thyme leaves
  • 2 tsp. finely grated lemon zest
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 ActiFry Spoons(tbsp.) fresh lemon juice
  1. Rinse the scallops and pat dry with paper towel. Trim the asparagus and cut on the bias into pieces. Place the shallots into the ActiFry pan, drizzle with ½ spoonful (tbsp.) of oil and cook for 3 minutes. Add the thyme, lemon zest, asparagus, scallops salt and pepper. Drizzle with the remaining oil and cook for 9 minutes, until the scallops are opaque and the asparagus is crisp-tender. Drizzle with the lemon juice.
Serve with the accumulated juices, over rice.
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