Roast pork belly with fennel'& chilli salt
PREP+ COOK TIME I HOUR SERVES 4
2 teaspoons fennel seeds
2 teaspoons sea salt flakes
2 teaspoons dried chilli flakes
2 teaspoons finely grated lemon rind
2 cloves garlic, crushed
1 tablespoon extra virgin olive oil
1kg piece boneless pork belly, scored at 1cm intervals
to serve: extra sea salt flakes, roast potatoes and roast shallots
1 Preheat a 7-litre air fryer to 180°C for 3 minutes.
2 Place fennel seeds, salt and chilli flakes in a mortar and pestle; crush lightly. Add lemon rind, garlic and oil; pound to combine. Pat pork belly rind dry with paper towel. Rub fennel mixture all over pork.
3 Taking care, place pork, skin-side up, in the air fryer basket. Reset the temperature to 200°C; cook for 25 minutes until skin crackles.
4 Reset the temperature to 160°C; cook pork for a further 25 minutes a until tender or an internal temperature of 70°C-75°C is reached on a meat thermometer. (If pork is over-browning, cover with foil.) 5 Thickly slice pork and sprinkle with extra salt flakes; serve with any cooking juices from the bottom of the air fryer pan, roast potatoes and roast shallots.
Herb-crusted roast beef with creamy mushrooms
PREP + COOK TIME I HOUR 20 MINUTES SERVES 6
1.2kg piece beef scotch fillet
1 tablespoon extra virgin olive oil
2/3 cup (80g) panko breadcrumbs
1/4 cup (20g) finely grated parmesan
2 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
1/4 cup chopped chives
3 cloves garlic, crushed
1/4 cup (70g) wholegrain mustard
1 teaspoon smoked paprika extra virgin olive oil cooking spray
150g Swiss brown mushrooms, halved (or quartered if large)
150g button mushrooms, halved (or quartered if large)
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