Weekend AIR FRYER ROASTS
The Australian Women's Weekly Food|Issue 80
Make your weekends easy and tasty with these delicious roasts, taking full advantage of an air fryer to deliver a meal with all the trimmings.
REBECCA LYALL, CLARE MAGUIRE, JUN CHEN
Weekend AIR FRYER ROASTS

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)

Bu hikaye The Australian Women's Weekly Food dergisinin Issue 80 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye The Australian Women's Weekly Food dergisinin Issue 80 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

THE AUSTRALIAN WOMEN'S WEEKLY FOOD DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 dak  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 dak  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 dak  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 dak  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 dak  |
Issue 93