The Recipe
750g roast beef (in Denmark, this is a particular cut - I don't know if it's the same elsewhere, or if it just refers to the manner of preparing it)
olive oil
spices - I used garlic powder, onion powder, thyme, salt and pepper
30-60 minutes before starting, take the roast beef out of the fridge and leave at room temperature.
Preheat the airfryer to 200C. I did this by letting it run for ~10 minutes while empty. 5 might have been enough.
Meanwhile, pat the roast beef dry with paper towels (as this lets the outside sear better). Drizzle a plate with oil and spices and roll the roastbeef across - I find this is the best way to get an even spread of spices.
Add water to the bottom of the air fryer (not sure if this is to make cleaning easier or to prevent the beef from drying out, but I'll take it either way), add the roast beef to the basket and cook at 200C for 5 minutes. Turn down to 180C and cook for an additional 20 minutes, turning the roast beef over halfway through. Check the temperature with a meat themometer at this point. You'll want it in the high 40s for nice, rosa meat, as the roast beef will continue to cook for awhile after you've taken it out of the airfryer. I let mine get to 52C, and that was definitely too much - it was only vaguely pink when I sliced it.
Remove from airfryer and leave to rest for 15-20 minutes before slicing thinly. I used this time to cook the potatoes in the air fryer :-D
The Verdict
I love roast beef, but always find it such a faff to get just right in the oven, so figured I'd give it a try in the air fryer instead. It turned out PERFECT and was so simple, so this is definitely how I'm going to make it going forward. I meassured mine to 47C after 20 minutes, so figured I'd give it an extra 3-4 minutes. That was definitely too much, so the 20 minutes is probably right for this size & shape (basically a cylinder). But even if it was a tad greyer than I prefer, it hadn't gotten dry at all, and was still really yummy. A firm success, and definitely my prefered way of making it going forward!
Monday, February 13, 2023
Thursday, January 12, 2023
Week 2 - Pork Tenderloin in Mushroom Sauce
The Recipe
~500g pork tenderloin, cut into 1-2cm slices
black pepper
salt
olive oil
2.5dl chicken broth
2tbsp flour
1tbsp balsamic vinegar
thyme
250g mushrooms, cut into pieces
1 onion, sliced
2-3 garlic cloves, sliced
In a small bowl, mix together chicken broth, flour and vinegar. Stir until smooth.
Season the pork with salt and pepper. Heat the oil in a pan or a large pot with a fitted lid, add the pork and cook for 2 minutes on each side, until browned.
Add mushrooms, garlic and onion and give a quick stir before adding the chicken broth mixture and thyme. Bring to a boil, then to a simmer and cover. Cook for 10 minutes or until the meat is done.
Serve with beans, mashed cauliflower and baked potatoes.
The Verdict
Nothing special, but a decent enough meal. Anything with pork tenderloin is bound to be worth eating ;-) I tried steaming the beans instead of sauteing them, and definitely wasn't a fan of that way of cooking them - so lesson learned!
~500g pork tenderloin, cut into 1-2cm slices
black pepper
salt
olive oil
2.5dl chicken broth
2tbsp flour
1tbsp balsamic vinegar
thyme
250g mushrooms, cut into pieces
1 onion, sliced
2-3 garlic cloves, sliced
In a small bowl, mix together chicken broth, flour and vinegar. Stir until smooth.
Season the pork with salt and pepper. Heat the oil in a pan or a large pot with a fitted lid, add the pork and cook for 2 minutes on each side, until browned.
Add mushrooms, garlic and onion and give a quick stir before adding the chicken broth mixture and thyme. Bring to a boil, then to a simmer and cover. Cook for 10 minutes or until the meat is done.
Serve with beans, mashed cauliflower and baked potatoes.
The Verdict
Nothing special, but a decent enough meal. Anything with pork tenderloin is bound to be worth eating ;-) I tried steaming the beans instead of sauteing them, and definitely wasn't a fan of that way of cooking them - so lesson learned!
Week 1: Steamed Cauliflower mash
The Recipe
1 cauliflower
Butter
Cream cheese
salt, pepper
Break up the cauliflower into small bouquets and place in a microwave-friendly steamer. Add about 1cm of water to the bottom and cook for 10-15 minutes - stopping after 10 to check the doneness.
Mash up the cauliflower as much as possible, and add butter and cream cheese until you get the desired consistence. Add salt and pepper according to taste.
The Verdict
Really good! I hadn't steamed it for quite long enough, so it didn't get the proper mash consistency, but I liked the way it tasted, and could definitely see myself making this again.
1 cauliflower
Butter
Cream cheese
salt, pepper
Break up the cauliflower into small bouquets and place in a microwave-friendly steamer. Add about 1cm of water to the bottom and cook for 10-15 minutes - stopping after 10 to check the doneness.
Mash up the cauliflower as much as possible, and add butter and cream cheese until you get the desired consistence. Add salt and pepper according to taste.
The Verdict
Really good! I hadn't steamed it for quite long enough, so it didn't get the proper mash consistency, but I liked the way it tasted, and could definitely see myself making this again.
Monday, December 12, 2022
Week 49 - Air fried Chicken Wings
The Recipe
6 chicken wings
1.5 tsp baking powder
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp garlic powder
1/8 tsp onion powder
1/8 tsp of paprika
.... or whatever other spices catch your fancy!
In a bag, mix together baking powder and all spices. Dab the chicken wings dry with a paper towel, add them to the bag and shake it thoroughly to coat all the wings. If you don't have an oil spray (I don't), add a bit of oil to the bag and repeat. If you do have an oil spray, just spray the wings after they're in the fryer instead.
I decided to add the metal rack to the fryer basket, but I don't know if it's necessary.
Cool at 200C for 10 minutes. Turn over all pieces and cook for another 10 minutes or until cooked through.
Serve with sweet chili sauce, potatoes and a nice salad. ... or by themselves as a snack.
The Verdict
Magic! The baking powder made the skin bubble and it turned out SO crisp and lovely. Seriously, this was restaurant grade chicken wings. Tasted amazing too! Definitely a winner.
6 chicken wings
1.5 tsp baking powder
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp garlic powder
1/8 tsp onion powder
1/8 tsp of paprika
.... or whatever other spices catch your fancy!
In a bag, mix together baking powder and all spices. Dab the chicken wings dry with a paper towel, add them to the bag and shake it thoroughly to coat all the wings. If you don't have an oil spray (I don't), add a bit of oil to the bag and repeat. If you do have an oil spray, just spray the wings after they're in the fryer instead.
I decided to add the metal rack to the fryer basket, but I don't know if it's necessary.
Cool at 200C for 10 minutes. Turn over all pieces and cook for another 10 minutes or until cooked through.
Serve with sweet chili sauce, potatoes and a nice salad. ... or by themselves as a snack.
The Verdict
Magic! The baking powder made the skin bubble and it turned out SO crisp and lovely. Seriously, this was restaurant grade chicken wings. Tasted amazing too! Definitely a winner.
Wednesday, November 23, 2022
Week 47: Boeuf Bourguignon
The Recipe
175g bacon, chopped
900g lean braising steak, e.g. rump steak, cut into 2.5cm cubes (in Danish: tyksteg el. cuvette/culotte)
2 tbsp flour
3 tbsp oil
12 shallots, peeled but left whole
2-4 garlic cloves, chopped
175g mushrooms, quartered
450ml red wine
150m beef stock
1 bay leaf
2 sprigs each of fresh thyme, parsley and marojam, tied together
Salt and pepper
Preheat the oven to 160C.
Mix flour, salt and pepper in a bag. Add the beef and toss until coated.
Over medium-high heat, cook the bacon in a large, ovenproof casserole, until golden brown. Remove bacon from pot and put aside. Add the butter to the pot and brown the beef in batches. Set aside with the bacon.
Add the oil to the fat remaining in the pot. Cook the shallots and garlic until fragrant and just starting to turn brown. Add the mushrooms and cook for another 5 minutes. Add the wine and give it a good stir, to loosen up all the brown bits in the bottom of the pot. Return the beef and bacon to the pot and stir in the beef stock. Add the herbs and bring to a boil.
Cover and cook in the oven for ~1.5hrs. Season to taste and serve with mashed potatoes and some green beans.
The Verdict
SO good! No doubt a good part of that was due to the high quality of the meat and wine (we didn't just get the cheapest), but this recipe was so ridiculously easy that nobody could mess it up :-D Getting everything prepared took a tad longer than expected, but I'd still consider it a really good dish to make for company, because of it's long cooking time, where it really can just be left alone. Might be worth while to try to adapt it for the crock pot as well.
175g bacon, chopped
900g lean braising steak, e.g. rump steak, cut into 2.5cm cubes (in Danish: tyksteg el. cuvette/culotte)
2 tbsp flour
3 tbsp oil
12 shallots, peeled but left whole
2-4 garlic cloves, chopped
175g mushrooms, quartered
450ml red wine
150m beef stock
1 bay leaf
2 sprigs each of fresh thyme, parsley and marojam, tied together
Salt and pepper
Preheat the oven to 160C.
Mix flour, salt and pepper in a bag. Add the beef and toss until coated.
Over medium-high heat, cook the bacon in a large, ovenproof casserole, until golden brown. Remove bacon from pot and put aside. Add the butter to the pot and brown the beef in batches. Set aside with the bacon.
Add the oil to the fat remaining in the pot. Cook the shallots and garlic until fragrant and just starting to turn brown. Add the mushrooms and cook for another 5 minutes. Add the wine and give it a good stir, to loosen up all the brown bits in the bottom of the pot. Return the beef and bacon to the pot and stir in the beef stock. Add the herbs and bring to a boil.
Cover and cook in the oven for ~1.5hrs. Season to taste and serve with mashed potatoes and some green beans.
The Verdict
SO good! No doubt a good part of that was due to the high quality of the meat and wine (we didn't just get the cheapest), but this recipe was so ridiculously easy that nobody could mess it up :-D Getting everything prepared took a tad longer than expected, but I'd still consider it a really good dish to make for company, because of it's long cooking time, where it really can just be left alone. Might be worth while to try to adapt it for the crock pot as well.
Monday, November 14, 2022
Week 46: Salmon w. Mango
The Recipe
400g salmon filet
1 piece of baking paper
1 mango fruit
Herbs of your choice
2tbsp orange juice
50g feta cheese or cream cheese
Peel the mango and cut it into wedges.
Place the salmon on the baking paper. Distribute the mango on top. Add herbs and drizzle with the orange juice. Add crumbled feta cheese or 'blobs' of cream cheese on top. Season with salt and pepper to taste.
Close the paper around the fish and place the package in an ovenproof dish. Bake at 200C for about 25 minutes.
Serve with potatoes.
The Verdict
Really good!! I had it with cream cheese, but think it would taste just as nice - but very different - with the feta, so am keen on trying that too. Really yummy and creamy, and the flavours worked very well together.
400g salmon filet
1 piece of baking paper
1 mango fruit
Herbs of your choice
2tbsp orange juice
50g feta cheese or cream cheese
Peel the mango and cut it into wedges.
Place the salmon on the baking paper. Distribute the mango on top. Add herbs and drizzle with the orange juice. Add crumbled feta cheese or 'blobs' of cream cheese on top. Season with salt and pepper to taste.
Close the paper around the fish and place the package in an ovenproof dish. Bake at 200C for about 25 minutes.
Serve with potatoes.
The Verdict
Really good!! I had it with cream cheese, but think it would taste just as nice - but very different - with the feta, so am keen on trying that too. Really yummy and creamy, and the flavours worked very well together.
Tuesday, November 8, 2022
Week 45: Asian Glazed Chicken
The Recipe
1lb chicken breasts
2 tbsp soy sauce
1 tbsp balasmic vinegar
1/2 tbsp honey
1-2 cloves garlic, crushed
1/2 tsp hot sauce
1/2 tsp ginger
The green bits of 2 spring onions
Mix together everything but the chicken and spring onions. Add the chicken and leave to marinade for at least 2 hours or overnight.
Remove the chicken from the marinade (reserving the marinade) and transfer to the air fryer basket. Cook for 7-8 minutes on each side or until cooked through (mine took a bit longer, next time I think I'll cut them into halves).
Meanwhile transfer the marinade to a small pot and cook over medium-low heat until it reduces slightly. Add the spring onions last minute.
Serve over rice.
The Verdict
The chicken wasn't quite cooked through at first, and then I cooked them for too long the second time around, so they ended up rather dry, unfortunately. I think I'll cut the breasts in halves next time, so the original cooking time will fit better. Also, there really wasn't much marinade left to turn into a drizzle, so I may double all those measurements for next time.
All in all, I think I'd say it was good, but not great. Made the kitchen smell amazing though, so definitely might make it again.
1lb chicken breasts
2 tbsp soy sauce
1 tbsp balasmic vinegar
1/2 tbsp honey
1-2 cloves garlic, crushed
1/2 tsp hot sauce
1/2 tsp ginger
The green bits of 2 spring onions
Mix together everything but the chicken and spring onions. Add the chicken and leave to marinade for at least 2 hours or overnight.
Remove the chicken from the marinade (reserving the marinade) and transfer to the air fryer basket. Cook for 7-8 minutes on each side or until cooked through (mine took a bit longer, next time I think I'll cut them into halves).
Meanwhile transfer the marinade to a small pot and cook over medium-low heat until it reduces slightly. Add the spring onions last minute.
Serve over rice.
The Verdict
The chicken wasn't quite cooked through at first, and then I cooked them for too long the second time around, so they ended up rather dry, unfortunately. I think I'll cut the breasts in halves next time, so the original cooking time will fit better. Also, there really wasn't much marinade left to turn into a drizzle, so I may double all those measurements for next time.
All in all, I think I'd say it was good, but not great. Made the kitchen smell amazing though, so definitely might make it again.
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