The Recipe
1kg neck fillet
1tbsp mustard
1tbsp honey
Salt, Pepper
Spices of your choice (I used thyme and bbq)
1dl chicken stock
corn flour
tomato paste
Cut the top of the neck fillet criss-cross. Add salt and pepper. Mix together mustard and honey and coat the meat with it. Add additional spices of your choice. Pour 3-4dl water to the bottom of the airfryer, put the basket on top and add the neck fillet.
Cook in the airfryer at 180C for about 70 minutes (or until a meat themometer reaches 65C.
Remove from the airfryer, and set aside to rest for ten minutes before slicing it.
Meanwhile make the sauce by pouring the meat drippings into a pot. Add chicken stock (or any other stock, I guess) and possibly a bit more water. Add tomato paste and some corn flour mixed with cold water. Bring to a boil and let it thicken a bit. Season to taste.
Serve with potatoes and a nice salad.
The Verdict
Really good! We hardly had any drippings left (I guess the rest had boiled off?), so added a bit more chicken stock than mentioned above, but it worked out really well, and tasted SO yummy!
Monday, September 26, 2022
Wednesday, September 21, 2022
Week 38: Crispy Tortilla Packages (Airfryer)
The Recipe
4 tortillas
~400g meat of your choice cut into bite sized pieces (I used veal)
4 tbsp sour cream
4 tbsp salsa
~4 tbsp shredded cheese
Lettuce
1 red onion, sliced
A handful of nachos chips
Tortilla toppings of your choice (avocado, more salsa/sour cream, more cheese, jalapenos, more lettuce, tomatoes etc.)
Oil
Season the meat with salt, pepper and spices of your choice, spray with oil and place in the airfryer basket. Cook at 180C for ~10 minutes, shaking the basket halfway.
Prepare each tortillas like this: put shredded cheese sour cream, salsa, shredded cheese, meat, onion, lettuce and a couple of tortilla chips in the center of each. Fold the tortilla to a pentagon, by folding up one 'side' at a time, overlapping the previous side. Spray with oil and place in the basket (I let mine overlap a bit, that way there were room for all 4 at once). Cook for 6 minutes, turn them over and cook for another 3-4 minutes.
Serve with additional toppings as desired.
The Verdict
Pretty straight forward tortillas meal. Nothing out of the ordinary, and could easily have been made using the stove instead, but one advantage of the air fryer that I hadn't thought of ahead of time is that it's possible to cook without standing over a hot stove! That's going to come in SO handy next summer. And it tasted really good! I might add a few more tortillas chips next time, but that's the only modification I have in mind.
4 tortillas
~400g meat of your choice cut into bite sized pieces (I used veal)
4 tbsp sour cream
4 tbsp salsa
~4 tbsp shredded cheese
Lettuce
1 red onion, sliced
A handful of nachos chips
Tortilla toppings of your choice (avocado, more salsa/sour cream, more cheese, jalapenos, more lettuce, tomatoes etc.)
Oil
Season the meat with salt, pepper and spices of your choice, spray with oil and place in the airfryer basket. Cook at 180C for ~10 minutes, shaking the basket halfway.
Prepare each tortillas like this: put shredded cheese sour cream, salsa, shredded cheese, meat, onion, lettuce and a couple of tortilla chips in the center of each. Fold the tortilla to a pentagon, by folding up one 'side' at a time, overlapping the previous side. Spray with oil and place in the basket (I let mine overlap a bit, that way there were room for all 4 at once). Cook for 6 minutes, turn them over and cook for another 3-4 minutes.
Serve with additional toppings as desired.
The Verdict
Pretty straight forward tortillas meal. Nothing out of the ordinary, and could easily have been made using the stove instead, but one advantage of the air fryer that I hadn't thought of ahead of time is that it's possible to cook without standing over a hot stove! That's going to come in SO handy next summer. And it tasted really good! I might add a few more tortillas chips next time, but that's the only modification I have in mind.
Wednesday, September 14, 2022
Week 37: Garlic Bread (Airfryer)
The Recipe
1/2 chiabatta, cut into 7-8 slices (each about 2cm thick)
50g soft butter
4 cloves of garlic, minced
~1dl parmesan cheese
Various dried herbs - thyme, basil, oregano.
Mix together butter and garlic until smooth. Add parmesan cheese and herbs and mix until fully incorporated. Butter the bread on both sides and place in the air fryer basket. Cook at 180C for 5 minutes, turn over the bread and then cook for another 4 minutes. Serve immediately.
The Verdict
I took one bite, grabbed the entire plate and went "MINE!" (alas, DH didn't agree....). Possibly the best garlic bread I've ever had. And so easy to make!
1/2 chiabatta, cut into 7-8 slices (each about 2cm thick)
50g soft butter
4 cloves of garlic, minced
~1dl parmesan cheese
Various dried herbs - thyme, basil, oregano.
Mix together butter and garlic until smooth. Add parmesan cheese and herbs and mix until fully incorporated. Butter the bread on both sides and place in the air fryer basket. Cook at 180C for 5 minutes, turn over the bread and then cook for another 4 minutes. Serve immediately.
The Verdict
I took one bite, grabbed the entire plate and went "MINE!" (alas, DH didn't agree....). Possibly the best garlic bread I've ever had. And so easy to make!
Sunday, September 11, 2022
Week 36: Chicken Kebabs (Air Fryer)
The Recipe
450g chicken breast
1 tbsp oil
1 tbsp soy sauce
1 tsp garlic powder
1 tsp ginger
1 tsp chili flakes (optional)
1 tbsp honey
3 bell peppers
1 red onion 1 small squash
Cut chicken, bell peppers, squash and onion into 2-3 cm pieces. Place the chicken in a plastic bag together with the oil, soy sauce, garlic powder, ginger, chili and honey. Leave to marinate for at least fifteen minutes (I left mine overnight).
Assemble the skewers by mixing up chicken, squash, bell pepper and onion - I had enough for 7 skewers with the above amounts. Brush the veggies with the remaining marinade.
Place the skewer holder inside the air fryer basket, lay the skewers on top and cook at 180C for 10-12 minutes, turning the skewers over after 5-6 minutes. I had to do this in batches, as my skewer holder could only hold 4 at a time.
Serve with potatoes and a nice salad.
The Verdict
SO GOOD!!! I had expected leftovers, but nope! We ate it all :-D The marinade had gotten a tad spicy for DH, so I'll use less chili next time for his sake, but with a bit of creme fraiche on the side it worked fine, and I absolutely loved it. This is definitely a recipe I'm going to use again. It would work really well with different kinds of meat and different marinades as well.
Edit Made this again a few days ago with beef instead of chicken, a honey, soy, garlic marinade and mushrooms instead of squash. Once again really, really good, and we ate every last bit.
450g chicken breast
1 tbsp oil
1 tbsp soy sauce
1 tsp garlic powder
1 tsp ginger
1 tsp chili flakes (optional)
1 tbsp honey
3 bell peppers
1 red onion 1 small squash
Cut chicken, bell peppers, squash and onion into 2-3 cm pieces. Place the chicken in a plastic bag together with the oil, soy sauce, garlic powder, ginger, chili and honey. Leave to marinate for at least fifteen minutes (I left mine overnight).
Assemble the skewers by mixing up chicken, squash, bell pepper and onion - I had enough for 7 skewers with the above amounts. Brush the veggies with the remaining marinade.
Place the skewer holder inside the air fryer basket, lay the skewers on top and cook at 180C for 10-12 minutes, turning the skewers over after 5-6 minutes. I had to do this in batches, as my skewer holder could only hold 4 at a time.
Serve with potatoes and a nice salad.
The Verdict
SO GOOD!!! I had expected leftovers, but nope! We ate it all :-D The marinade had gotten a tad spicy for DH, so I'll use less chili next time for his sake, but with a bit of creme fraiche on the side it worked fine, and I absolutely loved it. This is definitely a recipe I'm going to use again. It would work really well with different kinds of meat and different marinades as well.
Edit Made this again a few days ago with beef instead of chicken, a honey, soy, garlic marinade and mushrooms instead of squash. Once again really, really good, and we ate every last bit.
Monday, September 5, 2022
Week 35 - Chicken Ramen
The Recipe
(Serves 1)
1 chicken piece (I used "chicken steak" which was skin-on, boneless chicken - that worked really well)
Salt and pepper, to season
1tbsp olive oil
~1 tsp ginger
1 garlic clove, minced
1.75 tbsp soy sauce
1/2 tbsp white wine
1/2 tsp sugar
1 tsp sesame oil
2 oz mushrooms, sliced
More salt, to taste
1 large egg
2 spring oniones, sliced
1 pack ramen noodles
2 cups chicken stock.
Fresh jalapeno slices, for serving (optional)
Season the chicken with salt and pepper on both sides. In a medium pan, heat olive oil until hot. Add the chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned. Remove the pot. Flip the chicken and cook 3 to 5 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Add the garlic, spring onion and half the ginger. Cook until fragrant. Add mushrooms, season with salt and pepper. Cook 2-3 minutes or until the mushrooms are soft. Remove from heat and set aside.
Meanwhile, heat the chicken stock to boiling. Reduce heat to low and whisk in the soy sauce, white wine, sugar, sesame oil and half the ginger. Remove from heat and set aside.
Make the soft-boiled eggs - reserving the water afterwards. When the eggs finish cooking, add the ramen noodles to the boiling water. Cool for 2-3 minutes then drain and move the noodles to a large bowl. Slice chicken and put on top. Add ramen broth and top with the cooked onion/mushrooms. Serve with jalapeno and the soft boiled egg.
The Verdict
This was a LOT of work, but worth it. At one point I had 3 pots and a pan going all at once!! Could probably have optimized a bit, but ah well. I was a huge fan of this way of cooking the chicken. The skin got SO crisp and yummy! Definitely something I could see myself making again, if I want to pamper myself.
However, it does NOT do well as leftovers. I made twice the amount listed above, to have the rest for lunch the next day, and even though I waited to assemble the ramen bowls until just before serving, few of the things reheated well. So make only what you expect to eat.
(Serves 1)
1 chicken piece (I used "chicken steak" which was skin-on, boneless chicken - that worked really well)
Salt and pepper, to season
1tbsp olive oil
~1 tsp ginger
1 garlic clove, minced
1.75 tbsp soy sauce
1/2 tbsp white wine
1/2 tsp sugar
1 tsp sesame oil
2 oz mushrooms, sliced
More salt, to taste
1 large egg
2 spring oniones, sliced
1 pack ramen noodles
2 cups chicken stock.
Fresh jalapeno slices, for serving (optional)
Season the chicken with salt and pepper on both sides. In a medium pan, heat olive oil until hot. Add the chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned. Remove the pot. Flip the chicken and cook 3 to 5 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Add the garlic, spring onion and half the ginger. Cook until fragrant. Add mushrooms, season with salt and pepper. Cook 2-3 minutes or until the mushrooms are soft. Remove from heat and set aside.
Meanwhile, heat the chicken stock to boiling. Reduce heat to low and whisk in the soy sauce, white wine, sugar, sesame oil and half the ginger. Remove from heat and set aside.
Make the soft-boiled eggs - reserving the water afterwards. When the eggs finish cooking, add the ramen noodles to the boiling water. Cool for 2-3 minutes then drain and move the noodles to a large bowl. Slice chicken and put on top. Add ramen broth and top with the cooked onion/mushrooms. Serve with jalapeno and the soft boiled egg.
The Verdict
This was a LOT of work, but worth it. At one point I had 3 pots and a pan going all at once!! Could probably have optimized a bit, but ah well. I was a huge fan of this way of cooking the chicken. The skin got SO crisp and yummy! Definitely something I could see myself making again, if I want to pamper myself.
However, it does NOT do well as leftovers. I made twice the amount listed above, to have the rest for lunch the next day, and even though I waited to assemble the ramen bowls until just before serving, few of the things reheated well. So make only what you expect to eat.
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