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)
This story is from the Issue 80 edition of The Australian Women's Weekly Food.
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This story is from the Issue 80 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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