Cooking outdoors! Celebrate the sunshine and treat yourself to an al fresco feast - Pork Chops, Tuna Pasta with garlic and parmesan dressed salad
Using your air fryer outdoors can be a great way to enjoy your favourite air fried foods without heating up your kitchen. Here are some tips for using your air fryer outside:
- Check Electrical Outlets and Wires: Ensure you have a secure and safe electrical connection and no flammable objects nearby.
- Place on a Flat, Heat-Resistant Surface: Set up a shaded area and place the air fryer on an even, flat surface. Avoid wooden or plastic tables that might melt due to heat.
- Carry with Care: Opt for a lightweight, portable air fryer for outdoor cooking. Make sure the appliance is thoroughly cooled before you try and move it
- Don’t Leave It Unattended: Always stay near the air fryer while it’s in use.
- Keep It Dry: While outdoor use is generally safe, avoid getting your air fryer wet
The pork chops were cooked in the air fryer - I have a Cosori and a Ninja you can find the details on amazon here:
Cosori - https://amzn.to/4czM3BA check out the price.. at the point of posting this - 14:42 on 26th June 2024 it is on a special price so make sure not to miss it.
Ninja (the one in the video) - https://amzn.to/3L0lTMz
I love both of them, they both have a different way of cooking - the cosori has an open basket where the ninja is sold like a baking tin.
If you are new to using an air fryer you might want to check out this awesome recipe book available on Amazon. Don't take my word for it.. it's a best seller see for yourself. You can find it here: https://amzn.to/4bf8n2o there are so many yummy recipes to try! I am working my way through them.
When cooking meat I always use a meat thermometer this is the one I use you can find it on amazon here:
We do a lot of BBQ's and you need to know where you are with meat... especially chicken. You can put your mind at rest knowing everything is at a safe temperature to eat and it saves over cooking and spoiling your food
I use this temperature guide from the FoodSafety.Gov website and have a copy printed handy to use when I need it. You can find the guide sheet here:
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
you can download the pdf off and print a copy for yourself. I used to use this in Canada as it has both F and C on it so it is super helpful.
Recipes:
The pork chop recipe is from the book - https://amzn.to/4bf8n2o
** My top tip is if you are leaving the rind on the pork chop rub the rind with a tiny amount of oil and sprinkle salt on it, it will give you a really nice crispy crackling.
Always pick chops on the bone they just have more flavour.. you can always cut the bone off when you serve it.
The cold tuna pasta - is cooked penne pasta and canned tuna mixed with a homemade dressing of mayonnaise, sriracha sauce, a small squirt of ketchup, a pinch of smoked paprika and a pink of cayenne pepper. Obviously it depends on how much you make. This is really popular in our house as it makes a great little quick lunch with some salad leaves added and is perfect to make up into a packed lunch for when you are on the go!
I used a bag of pasta, 2 tins of tuna (in spring water - we don't like the brine or oil taste of the alternatives) 1/3 cup of mayonnaise, 1 tbsp of sriracha and ketchup and a generous pinch of both the smoked paprika and cayenne pepper for a spicy hit (if you don't want the extra heat feel free to drop the cayenne pepper but you need the paprika for the smoky flavour)


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