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Celebrating real foods

Sounds great @DJC3

On my menu today was a lunch of air fried pork belly pieces coated in chilli oil and salt.
Dinner was smoked salmon and 2 fried eggs.
Fage 0% yoghurt to follow each.

Also found a new butcher and bought a couple of goodies for the next few days.

Your cauliflower cheese looks good @Buzzer81 - aside from onions, cauliflower, in the form of cauliflower cheese is the only veg I eat.
 
Delicious piece of salmon cut beef slow cooked using the rotisserie function in the air fryer today. No pics as I was too busy demolishing it! Plenty left for cold cuts during the week too.
 
Picked fresh wild garlic leaves while out on a walk today. About half a carrier bag full as, like spinach, they shrink when cooked

Washed and chopped them. Put in an oven dish, added cream, salt and pepper. Put salmon fillets on top, covered with foil and baked. The garlic softened down into a lovely sauce, served over carrots and cabbage.

Real, seasonal, local
 
MrsA2 said:
Picked fresh wild garlic leaves while out on a walk today. About half a carrier bag full as, like spinach, they shrink when cooked

Washed and chopped them. Put in an oven dish, added cream, salt and pepper. Put salmon fillets on top, covered with foil and baked. The garlic softened down into a lovely sauce, served over carrots and cabbage.
Real, seasonal, local
Click to expand...
Oh how I crave wild garlic leaves.
They just don’t grow here but I remember eating them while I was living in Switzerland.
I would make pesto with them.
 
MrsA2 said:
Picked fresh wild garlic leaves while out on a walk today. About half a carrier bag full as, like spinach, they shrink when cooked

Washed and chopped them. Put in an oven dish, added cream, salt and pepper. Put salmon fillets on top, covered with foil and baked. The garlic softened down into a lovely sauce, served over carrots and cabbage.

Real, seasonal, local
Click to expand...

Sounds fabulous and so satisfying to have foraged the leaves yourself.
 
Goonergal said:
Delicious piece of salmon cut beef slow cooked using the rotisserie function in the air fryer today. No pics as I was too busy demolishing it! Plenty left for cold cuts during the week too.
Click to expand...

Tell me more!! I’ve never heard of salmon cut beef and I didn’t know you could slow cook with the rotisserie function in the AF. Presume you just reduce the temp?
I’m upgrading to a bigger AF with a rotisserie arm ( and a dehydrator function so I can make dig treats)
 
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DJC3 said:
Tell me more!! I’ve never heard of salmon cut beef and I didn’t know you could slow cook with the rotisserie function in the AF. Presume you just reduce the temp?
I’m upgrading to a bigger AF with a rotisserie arm ( and a dehydrator function so I can make dig treats)
Click to expand...

I hadn’t either. A friend (of the gadget collecting variety) told me about it as her OH had cooked the same cut and it sounded fab. Apparently he cooks a lot of meat joints using the rotisserie function. Mine was roughly 800g, so would feed a few if veg are also involved (!). Cooked for 2 hours at 90, then 2 hours at 80, then rested for an hour (of torture smelling the aromas!). The timer only lasts 60 minutes so you need to be in.

Bit about the cut here: https://www.eatgreatmeat.co.uk/product/beef-salmon-cut/ I went to a new butcher in Greenwich to source it).

Was also going to recommend a small, deep roasting dish for the base of the fryer, which is handy when doing things like this that are a bit ‘drippier’. It was recommended by @maglil55 and fits well, but I see it’s currently unavailable. Might give you an idea though: https://smile.amazon.co.uk/Chicago-Metallic-Professional-Non-Stick-Roasting/dp/B071FT3NYL
 
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Goonergal said:
I hadn’t either. A friend (of the gadget collecting variety) told me about it as her OH had cooked the same cut and it sounded fab. Apparently he cooks a lot of meat joints using the rotisserie function. Mine was roughly 800g, so would feed a few if veg are also involved (!). Cooked for 2 hours at 90, then 2 hours at 80, then rested for an hour (of torture smelling the aromas!). The timer only lasts 60 minutes so you need to be in.

Bit about the cut here: https://www.eatgreatmeat.co.uk/product/beef-salmon-cut/ I went to a new butcher in Greenwich to source it).

Was also going to recommend a small, deep roasting dish for the base of the fryer, which is handy when doing things like this that are a bit ‘drippier’. It was recommended by @maglil55 and fits well, but I see it’s currently unavailable. Might give you an idea though: https://smile.amazon.co.uk/Chicago-Metallic-Professional-Non-Stick-Roasting/dp/B071FT3NYL
Click to expand...

Brilliant thanks for all the info. I think a dish for drippings is going to be a must. At the moment with my smaller version I just line the base with foil, but it’s a bit wasteful.
I’m really looking forward to trying the rotisserie bit so I’ll be picking your brains more soon I expect.
 
DJC3 said:
Brilliant thanks for all the info. I think a dish for drippings is going to be a must. At the moment with my smaller version I just line the base with foil, but it’s a bit wasteful.
I’m really looking forward to trying the rotisserie bit so I’ll be picking your brains more soon I expect.
Click to expand...

Butcher’s string/netting for keeping meat together too.
 
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No breakfast today, but lunch will be "deconstructed cabbage rolls". Basically ground beef and shredded cabbage braised in a bit of tomato sauce and broth, served with shredded cheddar on top. Dinner is planned to be beef pot roast. I will either go full carnivore for dinner, or eat some Caesar salad with it.

I'm in Canada so a few hours behind most of you all. :)
 
Roggg said:
No breakfast today, but lunch will be "deconstructed cabbage rolls". Basically ground beef and shredded cabbage braised in a bit of tomato sauce and broth, served with shredded cheddar on top. Dinner is planned to be beef pot roast. I will either go full carnivore for dinner, or eat some Caesar salad with it.

I'm in Canada so a few hours behind most of you all. :)
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I’m in Canada as well. It’s nice to see all the food pictures to inspire me for later in the day!!
 
New invention today, if cheese counts as real food
One slice of gouda, cur into 4 and microwaved for one minute gives cheese crisps
Add some soft mature blue cheese to them and eat while crisps are still warm.

Yes its cheese on cheese but it was sooo nice. Contrast of texture and flavours

(Mod edit)
 
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MrsA2 said:
New invention today, if cheese counts as real food
One slice of gouda, cut into 4 and microwaved for one minute gives cheese crisps
Add some soft mature blue cheese on top of them and eat while crisps are still warm.

Yes its cheese on cheese but it was sooo nice. Contrast of textures and flavours
Click to expand...

Wow MrsA2, SO good you posted it three times and it sounded so yummy I liked it three times! :)
 
Simple air fryer chicken tonight, thigh and drumsticks. I can’t be the only person who loves to eat with their fingers and gnaw the meat off the bone...
 
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