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Crispy Chilli, Basil Pork with Asparagus, Broccolini & Rice

Crispy Chilli, Basil Pork with Asparagus, Broccolini & Rice

This dish came from an idea that a friend of mine gave me. The combination of Chilli and Basil is perfect for a cold night as this is surprisingly soothing. It’s fresh with the Basil, Brocollini & Asparagus but extremely filling with the perfectly cooked Crispy Pork Belly.

 

Crispy Chilli, Basil Pork with Asparagus, Broccolini & Rice

December 19, 2017
: 6
: 20 min
: 1 hr 20 min
: Medium

By:

Ingredients
  • 1kg Pork Belly
  • 4 Cloves Garlic
  • 2-3 Red Chilli's
  • 2 tablespoon Soy Sauce
  • 2 tablespoon Oyster Sauce
  • 1/2 cup Chicken Stock
  • 200g Asparagus but into 3
  • 200g Brocollini
  • 2 Spring Onion (5cm lengths)
  • Big handful of ripped Basil Leaves
Directions
  • Step 1 Cook Pork according to the link mentioned above and below and cut into squares along with the crackle.
  • Step 2 Blend together Chilli and Garlic. If you don’t have a blender then finely sliced is fine.
  • Step 3 Stir fry Chilli and Garlic in a Wok until Fragrant (roughly 30 seconds)
  • Step 4 Add the cubed Pork, Soy, Oyster Sauce & Stock and cook for a further minute.
  • Step 5 Add Broccolini & Asparagus and stir fry for a few minutes. I like mine to still have quite a bite to them.
  • Step 6 In the last 30 seconds add in the ripped Basil leaves and straight onto a plate with steaming rice.
Crispy Pork Belly

Crispy Pork Belly

Pork Belly is a huge hit in our house. Its affordable and can feed my husband and I for a few meals. Before I got my first Air Fryer I used to use the oven and I really struggled to get the perfect Crackling. Now its a breeze!! Pouring the boiling water over the meat makes the skin cut like butter. I originally was keeping them uncovered in the fridge over night to really dry them out but this takes only minutes for the same if not better results.

Pair the roast with a great combo of Roasted Veg. Our usual go to’s are Potatoes, Carrots and Brussel Sprouts. Delish. Air Fried Apple Sauce is the perfect topper if you want something other than Gravy. YUM! Easy apple sauce for my Pork Roast that’s cooking away.
3 peeled Green Apples sprinkled with Coconut Sugar
10 minutes at 160 degrees celcius (may need longer depending on the size of your apples)
Then puree along with 1/2 tsp of cinnamon 😍

This Roast is also great to cut up into squares and use for dishes like Sticky Pork Belly Stir Fry or something like this gorgeous creation above – Crispy Chilli, Basil Pork with Asparagus, Broccolini & Rice

 

Crispy Skin Pork Belly

December 4, 2017
: 4-6

By:

Ingredients
  • 1kg Pork Belly
  • Olive Oil
  • Salt
  • Water
Directions
  • Step 1 Boil the kettle and pour directly onto the Pork Belly. The meat should take on a white colour.
  • Step 2 Pat dry and place on a piece of foil. Wrap the foil up the side of the meat without it covering the skin.
  • Step 3 Score the skin with a knife. This should be easy now that we have covered it in boiling water.
  • Step 4 Cover in oil and salt and place in the Air Fryer for 1 hour on 160 degrees Celsius.
  • Step 5 If the skin needs a little more time then add another 10 minutes. Remember it will also harden up as it cools.
  • Step 6 Enjoy this crunchy deliciousness!
“Cheats” Pizza

“Cheats” Pizza

These Pizza’s are perfect for those nights where the thought of cooking it just too much. We call these Fake-Away nights and they are some of my favourites. Of course you can whatever toppings suits. We tend to mix them up with each batch. Ham and Pineapple is usually my go to as I believe Pineapple DOES belong in a pizza ha! but Supreme is a good way of getting rid of a lot of the veg from the fridge that needs to be used up.

Cheats Pizza

December 4, 2017
: 3-4

Delicious EASY Cheats Pizza. All you need is a food processor or beaters and the dough in done in minutes. You can add whatever flavourings to the dough that you like. I added dried Italian herbs, Garlic powder and Parmesan.

By:

Ingredients
  • 2 cups Self Raising Flour
  • 1 cup Water
  • 1 tablespoon of Dried Italian Herbs
  • 1 teaspoon Garlic Powder
  • Handful of freshly grated Parmesan
Directions
  • Step 1 Put all the ingredients in a food processor. Blend until all combined. Add more flour if the dough is too sticky.
  • Step 2 Divide into 8 pieces and roll flat to your desired shape.
  • Step 3 Air Fry each base in the basket for 4-5 minutes on 200 degrees Celsius until just brown.
  • Step 4 Add toppings of your choice and Air Fry for another 3-5 minutes.
  • Step 5 I place mine on steaming papers just to make sure they don’t stick.

 

*For my Pizza toppings I used

-Tomato Paste

-Spring Onion

-Mushrooms

-Tomatoes

-Pineapple

-Baby Spinach

-Feta

Yeast Free Bread with Cheese and Thyme

Yeast Free Bread with Cheese and Thyme

This was my first time making this bread. I must say I am EXTREMELY impressed!

I always like to make my hubby a flashy breaky on a Sunday morning as its the only day he gets off. This past Sunday I went to make him a big Air Fried breaky and realised we ran out of bread. Instead of waiting till 11 for the shops to open I decided to just make my own. I couldn’t believe how quick and easy this was to make! Lets just say hubby was impressed! He even liked it more than the normal everyday bread we get from the baker. I think it was the cheesy flavour and his absolute favourite herb is Thyme. He has it on everything!

I cooked this loaf in my 5.5l Kitchen Chef and I’m lucky enough to have found a bread tin with a sliding lid that fits perfectly in the base of the Air Fryer (with the basket taken out). When the Kitchen Chef first came out I managed to grab an extra accessories pack so I could unscrew one of the drawer handles. Works a treat and I don’t burn myself anymore!

This loaf is perfect warm with just butter but if you’re anything like us we have all the extras. I ended up Air Frying some shortcut bacon & homemade mexi beans (eggs were done on the stove as I ran out of room).

Yeast Free Bread with Cheese and Thyme

December 4, 2017
: 4-5
: Easy

By:

Ingredients
  • 2 cups Self Raising Flour
  • 2 Eggs
  • 1 cup Cheese
  • 3/4 cup Water
  • 2 tablespoons Fresh Thyme
  • 1/4 teaspoon Salt
  • 2 tablespoons Olive Oil
  • Poppy Seeds for top
Mix all the ingredients (apart from the Poppy Seeds) in a bowl until all combined
Pour into a greased bread tin or dish that fits your particular Air Fryer (anything that’s oven proof)
Cover with the lid or a piece of aluminium foil
Cook on 180 degrees for 30 minutes, remove lid and bake for another 10 minutes
*Depending on your machine the time may vary

 

You don’t have to use Cheese and Thyme. There are many combos that work well.

  • Garlic and Herb
  • Sundried Tomato and Olive
  • Cheese and Pesto
  • Caramelised Onion

The list is endless. If you have any nice suggestions would love to hear what they are below in the comments!

Enjoy!

 

 

Air Fried Thai Beef Salad

Air Fried Thai Beef Salad

 

Air Fried Thai Beef Salad

January 24, 2018
: 4
: Easy

By:

Ingredients
  • Juice of 2 limes
  • 2 garlic clove, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 2 tablespoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 4 Porterhouse steaks
  • 1 x 200g cherry tomatoes, quartered
  • 1 continental cucumber, thinly sliced
  • 1 spring onion, thinly sliced
  • 2 long fresh red chillies, thinly sliced
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 1 bunch fresh Thai basil
  • toasted peanuts, coarsely chopped for serving
Directions
  • Step 1 in a empty jar shake up and mix the first 7 ingredients to make the marinade/dressing.
  • Step 2 Pour half the mixture to the steak pieces and marinade for at least 2 hours
  • Step 3 Plate up all the salad ready to go.
  • Step 4 After the 2 hours add a little salt and pepper to the steak and Air Fry on 200 degrees Celsius for 8 minutes depending on how you like your steak. Mines was a perfect medium rare.
  • Step 5 Let it sit for 5 minutes before slicing thinly and adding it on top of the salad along with any juices.
  • Step 6 Apply the left over dressing and dig in!
Spiced Lime Lamb Racks

Spiced Lime Lamb Racks

Spiced Lime Lamb Racks

January 19, 2018
: 4
: 3 hr
: 45 min
: Easy

By:

Ingredients
  • 2 500g lamb racks
  • 3 limes, juiced
  • 5 cloves garlic,crushed
  • 1 tsp. cumin
  • 1 tsp. ground coriander seed
  • 1 tsp. ground cayenne pepper
  • 1 tbsp. olive oil
  • S & P
Directions
  • Step 1 French trim the rack if they haven’t been done by the butcher already.
  • Step 2 Combine all ingredients and cover the lamb racks.
  • Step 3 Leave them covered in the fridge for as many hours as you can, I like to do at least 3 hours. If marinade isn’t always covering the meat then it is best to check it hourly and turn them over.
  • Step 4 Cover the exposed bone with tightly wrapped foil and place in a dish in the air fryer.
  • Step 5 Cook on 100 degrees Celsius for 30 minutes
  • Step 6 Turn the heat up to 180 degrees and do another 10 minutes. Check the temperature of the lamb with a meat thermometer and cook a further 5-10 minutes IF you like your lamb cooked a little more.
  • Step 7 Plate up with air fried spuds and corn or whatever you choose and pour over some of the pan juices
  • Step 8 Enjoy!

Portuguese Style Chicken Thighs with Zucchini, Broccolini & Kale Salad

Portuguese Style Chicken Thighs with Zucchini, Broccolini & Kale Salad

Every time I make a new recipe I think this is my favourite… Then I do another and I think no, no, no, THIS is my favourite recipe… Well tonight I really mean it THIS IS my favourite recipe!!!!! haha Oh my goodness this recipe really is packed full of flavour and its actually lot easier than it looks….. LUSH!

You can tell by the colours alone its going to taste great. I used two red chillies in the marinade but for me I wish I had added four.  We LOVE it spicy, but if you like it mild then just stick with one or two. I actually think that THE only thing I would change. Other than that it was perfection.

 

 

 

 

 

I used a processor for my paste but if you have a Mortar & Pestle which you would rather use then go for it! I would usually use my Thermomix but the poor girl needs to see the doctor. Once blended along with the olive oil the smell that fills the room is beautiful,. When I opened the lid I was like “WOAH Paul! Smell this!” and shoved it under his nose… yeah the chilli may have sucker punched the back of his throat… oopsie lol. It’s spicy and tangy with a side scent of sweet and fruity. Yum!

 

 

These handy 20×20 foil trays do the job perfectly once again. I was going to cook the chicken in the basket but then I remembered a previous dinner I tried and the chicken was cooked on zucchini. This helps with the air flow and cooks the chicken evenly.

Once I coated the chicken in the marinade I placed it on top of the zucchini and left them in the fridge for 2 hours. Over night is better but I didn’t have the time. Honestly I couldn’t tell much difference as the chicken was packed of flavour!

 

 

 

 

 

*Find of the Day*

These Seed Salad Toppers are great. inexpensive at about $3.50 a box and they add a lovely crunch and flavour to the Kale salad.

 

Ohh and of course it wouldn’t be a true post by me if there wasn’t Mr Hunter popping up in the background ha! He must have thought th sound of this box was the sound of his treat box haha

 

Portuguese Style Chicken Thighs with Zucchini, Brocollini and Kale Salad

December 29, 2017
: 30 min
: 30 min
: 1 hr
: Easy-Medium

By:

Ingredients
  • zest of 2 limes
  • 2-4 red chillies (have as much as you can handle)
  • 6 cloves garlic
  • 2 tablespoon paprika
  • 1/3 cup olive oil
  • 6 skin on, bone in chicken thighs
  • 2 medium zucchini
  • 2 limes quartered
  • handful of finely chopped parsley
  • 1/3 cup Coles Salad Topper seeds
  • juice of 1 lime
  • 6 cherry tomatoes
  • 1/2 continental cucumber
  • bunch of broccolini
  • 2 cups of chopped kale
Directions
  • Step 1 Place the lime zest, chillies, 5 of the 6 garlic & paprika in the blender and blitz until finely chopped. Add the oil and blend for 1 minute until smooth.
  • Step 2 Coat all the chicken pieces in the marinade and place in the fridge for 3-24 hours.
  • Step 3 Slice zucchini length ways and place into two 20x20cm trays or any tray you have that will suit along with the wedges of lime.
  • Step 4 Place marinated chicken thighs on top of the zucchini, lime mix and place in the air fryer (I cooked mine in the drawer without the basket) for 25 minutes on 180 degrees Celsius. They may need an extra 5 minutes if they are on the large size.
  • Step 5 Meanwhile steam the kale and broccolini for 2 minutes in either the microwave or a steamer. I then air fried them for a minute on 200 as I love the little brown crispy bits as they are full of flavour.
  • Step 6 Mix together the lime juice, crushed garlic clove, parsley and seeds for the dressing. Spoon this immediately over the chicken as it comes out of the air fryer.
  • Step 7 Assemble salad ready for the chicken. When chicken is on the plate tip over he extra juices from the pan.
  • Step 8 Enjoy!
Creamy Lime Slice

Creamy Lime Slice

MMMMMMMMMMMMM Creamy Lime Slice! Heaven!

Zesty, Creamy, Crumbly…all my favourite things. I’ve never really been into Chocolatey desserts or just desserts in general but I do like to cleanse my palette after dinner with something citrusy. Same with my husband apparently as he’s eaten half of one of these in just the past 3 days ha!

This is when those 20×20 trays come in handy again. I especially like them cooked in these as they can be peeled off once cooked and set. The steaming paper was just a precaution.

 

 

 

The measurements in the recipe work out perfectly for these trays which fit in the base of my 3.2l and my 5.5l but if they don’t fit in yours then any deep dish will work, you will just have to divide the recipe into 2 or 3.

The base and the crumble are made out of the same ingredients which makes it a SUPER easy recipe but also what amazes me is that because the base is compacted and the top is crumbly you wouldn’t even know!

 

 

The filling is perfect with Lime but can also be swapped to lemon or any citrus fruit you love. The flicks of the green zest through the creamy filling looks gorgeous when serving which is a plus when serving for guests. *Please note – try to not scrape all of the filling onto the slice base as that takes away all the joys of licking the bowl!!!!

We served this delicious slice on Christmas Day after lunch with vanilla ice-cream. Perfection! Alternatively you can use custard or double cream. It’s quite a rich sauce so its whichever you prefer.

Creamy, Crumbly Lime Slice

December 28, 2017
: 16
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 1 1/4 cup rolled oats
  • 1 1/4 cup plain flour
  • 1/2 cup white sugar (can also use coconut or raw sugar)
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp bi-carb
  • 170g melted butter
  • 1 tsp vanilla extract
  • 1 395g can of condensed milk
  • Zest of a full lime and a half
  • Juice of 3 limes
  • 2 egg yolks
Directions
  • Step 1 Stir together in a large bowl, oats, flour, salt and bi-carb.
  • Step 2 Into that mix in the sugars until well combined.
  • Step 3 Add the melted butter and vanilla and with your fingers massage all the ingredients until completely mixed in.
  • Step 4 Squash half the crumb mixture into the foil tray or whatever tray you may be using.
  • Step 5 Put in the base of the Air Fryer and cook on 170 degrees Celsius for 10 minutes or until evenly browned.
  • Step 6 While that is baking beat together the remaining ingredients.
  • Step 7 Pour directly onto the crumb base (pictured) and level it with a spoon.
  • Step 8 With the remaining crumble sprinkle it evenly over the lime filling and bake on 170 degrees Celsius for 15-20 minutes.
  • Step 9 Set aside to cool, when cooled put in the fridge for at least 2 hours. the longer the better as it will firm up.
  • Step 10 Enjoy with an ice-cream, custard or cream of your choice!

Lamb Roast Dinner with Air Fried Potatoes, Carrots and Sweet Potato

Lamb Roast Dinner with Air Fried Potatoes, Carrots and Sweet Potato

Who doesn’t love a Roast Lamb?! The one thing I don’t like about them in these Aussie temperatures is that when done in the oven they heat up my poor little house.  Even the Air Con can’t compete. Thank goodness for Air Fryers.

Now like I mention in the recipe I have three machines that I use daily especially for meals like this. I can have the meat going in one and all the veggies going in the others. But before I had all three I only had a small 3.2l so I worked out if I did the veggies first, then the meat and reheated the veggies back in the Air Fryer once I was letting the meat rest, everything would be hot and cooked perfect for when it came time for serving. YUM!

These 20x20cm trays are great for holding all of the beautiful Rosemary, Garlic, Lamb juices that come out of the meat. I then use it for a rich home-made gravy. Lush! I have been on the lookout for a 20×20 cooking tray that can be washed though as these trays aren’t ideal for the environment, so if you find one PLEASE let me know! x

With the Potatoes you don’t have to use Red Royale. I got them on sale and I really, really enjoyed the flavour. You can also cut them up which ever way suits, same as the carrots and Sweet Potato. If you make them into chips then just be sure to check them sooner as they will brown rather fast compared to these thick cubes.  Another suggestion for flavour is Thyme, either dried or fresh. Its works well with the Rosemary as they are both quite woody OR you could go completely different and stick with just a chicken flavoured salt.

Lamb Roast Dinner with Air Fried Potatoes, Carrots & Sweet Potato

December 28, 2017
: 6

It's hard to estimate times on this type of meal as I have multiple machines which make it much easier. Before having all three machines I always did veg then meat which is how I will explain it in the recipe. Enjoy!

By:

Ingredients
  • 1.5kg Lamb Leg (any size close will do as long as it fits your Air Fryer)
  • 1kg Red Royale Potatoes
  • 2 medium Sweet Potatoes
  • 250g Baby Carrots
  • 1 cup Peas
  • 2 large sprigs of Rosemary
  • 4 cloves Garlic
  • Salt & Pepper
Directions
  • Step 1 Prep meat by poking a small sharp knife into the flesh every 5 or so centimetres and insert alternative bits of Rosemary and sliced Garlic then cover in Salt and Pepper. Put aside to cook after Veggies.
  • Step 2 Cut Sweet Potato in chunky wedges, coat in a little oil and Salt and Air Fry either in a tray in the base or in the basket for 10 minutes on 200 degrees Celsius. Turnover/shake and do another 10 minutes until done to your liking.
  • Step 3 Wrap Carrots in foil with a little Butter and Salt & cook for 30 minutes on 200 degrees Celsius.
  • Step 4 Spuds I just cubed and did them with some oil, Rosemary and Garlic on 200 degrees Celsius for 30 minutes shaking every 10 or so minutes. Timing depends on how big or small you cut your Potatoes.
  • Step 5 In a 20x20cm foil tray I brake up the remaining Garlic and Rosemary and use this as a base for the Lamb to sit on. I’ve started cooking my roasts a little longer and slower. This piece of meat took an hour on 160 degrees Celsius and then an extra 10 minutes on 200 to crisp up the top. Was cooked to perfection the way we like it with an inside temperature of 65 degrees Celsius.
  • Step 6 Let it rest covered in foil or 15 minutes while you put all the veg back in to heat up along with the peas on 180 degrees.

 

Cumin Chicken with Spiced Pumpkin & Chickpeas

Cumin Chicken with Spiced Pumpkin & Chickpeas

Cumin Chicken with Spiced Pumpkin & Chickpeas

December 19, 2017
: 4
: 15 min
: 1 hr

By:

Ingredients
  • 4 chicken breast (sliced thickly)
  • 3 tsp cumin
  • 2 tbl chilli (fresh or dried)
  • 3 tbl olive oil
  • 1 can chic peas (drained)
  • 1/2 Butternut pumpkin
  • 1 brown onion (finely diced)
  • 2 or 3 cloves of garlic
  • Bunch of Asparagus
  • Handful of currants (we only had saltanas and they were lush)
  • As much coriander as you can handle
  • Zest and juice of a lemon
  • Salt and Pepper
Directions
  • Step 1 Chop the pumpkin into wedges. Cover in some Oil, Salt and Pepper. Lay in the basket (or pan) of the Air Fryer and on 180 degrees Celsius cook until tender but brown on the outside.
  • Step 2 In a bowl add 2 tsp of Cumin, 2 tsp of chilli and 2 tbls of oil. Mix together. Add chicken and toss through the spice mix.
  • Step 3 Lay chicken pieces in the air fryer basket and cook on 200 for 5 each side. Do a couple more minutes if they are really thick. This will be about 3 basket loads so while they’re cooking fry up the onion in a pan with a little oil. Add the other 1 tsp of Cumin, 1 tsp of Chilli and 1 tbls of oil. Fry on medium for 2 minutes. Crush and add garlic and then add the chickpeas, coriander stems, currants, asparagus pieces and lemon zest.
  • Step 4 Leave on low until all the chicken is cooked.
  • Step 5 Plate up and put the fresh coriander leaves on top 😍😍😍
To-easy Air Fried Tortilla Chips and Guacamole

To-easy Air Fried Tortilla Chips and Guacamole

 

Now this isn’t really a recipe as such (apart from the Guac) but my gosh they beat any unhealthy store bought chips. I used for Wholemeal tortillas for this version but white is completely fine. I’ve also noticed there are soooo many flavours in the wrap aisle now! Summer Herbs, Spinach, Barley, Gluten Free… All would be perfect!

 

 

To-easy Air Fried Tortilla Chips and Guacamole

December 19, 2017
: 10 min
: 4 min
: EASY

By:

Ingredients
  • 4 Tortilla Wraps
  • 1 Avocado
  • 1 Spring Onion
  • 1 clove Garlic
  • 1 small Tomato
  • 1 tablespoon Sweet Chilli Sauce
  • Juice of a Lime
  • Salt & Pepper
Directions
  • Step 1 Cut tortilla wraps into 8 wedges
  • Step 2 Place in the Air Fryer basket in a single layer. They may fly up so I always put a steaming wrack turned upside down on top to hold them down. Do them in batches for approx. 3-4 minutes.
  • Step 3 In the meantime crush Avocado with a fork until smooth
  • Step 4 Add finely sliced Spring Onion, crushed Garlic, diced Tomato and the rest of the ingredients and mix well.
  • Step 5 Cool chips slightly and enjoy!
Parmesan Encrusted Spiral Potatoes

Parmesan Encrusted Spiral Potatoes

Having an Irish hubby we have potatoes with 95% of our meals so they can get a bit boring lol. These are just delightful! They taste naughty which is just the way I like my food. After making these I went out and bought a spiraliser but unfortunately I got one that doesn’t quite live up to its name as it struggles with anything harder than a zucchini HA so hand cut is still my method of choice.

I put a long metal skewer through these and then put my knife at the top of the skewer and following the skewer I spiralled the knife downwards. If this seems all too hard then slicing the potatoes in fries instead would give a similar effect and taste.

Parmesan Encrusted Spiral Potatoes

December 19, 2017
: 2
: 30 min
: 30 min
: Medium

By:

Ingredients
  • 4 large Potatoes
  • 100g Butter
  • 150g finely grated Parmesan
  • 100g Panko Breadcrumbs
  • 1 teaspoon Black Pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Paprika
  • 1 teaspoon Salt
  • Chopped Parsley
Directions
  • Step 1 Spiral potatoes using the skewer method mentioned above.
  • Step 2 Coat the Potatoes in melted Butter.
  • Step 3 Mix all the dry ingredients in a bowl until evenly distributed and then place the potatoes in there to coat them in the mixture. Make sure it gets into all the cuts.
  • Step 4 Place into basket of Air Fryer and bake on 180 degrees Celsius for approximately 30-40 minutes depending on the size of your potatoes.

Whole Air Fried Cauliflower with a seasoned Mayo marinade

Whole Air Fried Cauliflower with a seasoned Mayo marinade

This was my first go making a Whole Air Fried Cauliflower and boy was I impressed. It was a fight here between my husband and I for the last few wedges. You wouldn’t think it would taste any different to just normal cooked Cauliflower but it does. The Mayo is a game changer. When I first started looking for recipe ideas I was like “Mayonnaise?!?! On Cauliflower?!?!” but WOW it was a flavour sensation and doesn’t taste anything like Mayo in the end.

Suggestion – If you steam or microwave the cauliflower first it cuts down the cooking time significantly

You don’t have to use the herbs I used, you can mix it up with whatever are your faves. I think fresh Thyme would be delicious, or even a homemade Basil pesto. YUM! The list is endless.

Whole Air Fired Cauliflower with seasoned Mayo Marinade

December 19, 2017
: 4
: 10 min
: 1 hr
: Easy

By:

Ingredients
  • 1 small Cauliflower
  • 1/2 cup Mayonnaise
  • 3 cloves Garlic (crushed)
  • 1/3 cup Fresh chopped Parsley
  • 2 tablespoon Fresh chopped Rosemary
  • 1 tablespoon Wholegrain Mustard
  • 1/3 cup freshly grated Parmesan
Directions
  • Step 1 In a bowl combine the Mayo, Garlic, Parsley, Rosemary, Mustard and Parmesan
  • Step 2 Smother whole Cauliflower in the paste
  • Step 3 Pop on a tray or baking paper and cook on 140 degrees Celsius for an hour. Use a skewer to check its soft all the way through.