Zardnaar
Legend
Yeah I've tweaked my recipe and come up with our favorite coating/marinade.
Cookin again
- Thread starter Dannyalcatraz
- Start date
Yeah I've tweaked my recipe and come up with our favorite coating/marinade.
Share if you can…but also, your cooking is also on point to get it to look like that.
Zardnaar
Legend
Very basic.
1 Chicken fillet
Heaped teaspoon of crushed garlic
Squirt of bbq sauce
Bit of paprika
Splash of lemon juice (optional)
Olive oil.
Store bought coating.
Preparation
Cut fillet to preferred size. Coat in olive oil. Stir in rest of wet ingredients. Add paprika and coating last.
20 minutes in air fryer shaking at 10 minute mark.
Store bought coating. Can also marinade in the wet ingredients overnight or 1 hour. It varies for me depending on how much of a hurry I'm in.
Sometimes throw in pepper or chilli flakes/powder.
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Haven’t used my air fryer yet. Might give it a try doing something like this. 
Zucchini scones from Jamie Oliver
From project smoke....
Smoked bacon bourbon apple crisp
Smoked deviled eggs
Was going to smoke steak, but my power cord was touching the outside of the smoker, and I had it cranked, and it melted. Waiting for it to cool down so I can see if it melted anything other than the outer layer....
From project smoke....
Smoked bacon bourbon apple crisp
Smoked deviled eggs
Was going to smoke steak, but my power cord was touching the outside of the smoker, and I had it cranked, and it melted. Waiting for it to cool down so I can see if it melted anything other than the outer layer....
Ulfgeir
Hero
Made some beef jerky for this weekend Swedish championship in field archery. Started with almost 450 grams of minute beef..
The fruit/berry-drier I had did not produce the temperatur I needed (70 degrees Celsius), so I used the owen. Might have burnt the meat by too high temperature... Ah well, will provide me with some protein druing the competition.
For the marinade (all spices were in dried powder form):
1 dl of balsamic vinegar
1 dl of white whine vinegar
1 dl of Kikkoman Soy sauce
½ dl of extra virgine Olive oil
10 big drops of Blair's Megadeath-Sauce
4 spoons of honey
1 tablespoon of Cayenne-pepper
1 tablespoon of Chili powder
1 tablespoon of hot Paprika-powder
½ tablespoon of Black peppar (relative coarsely ground)
½ tablespoon of Ginger
½ tablespoon of Cinnamon powder
1/4 tablespoon of nutmeg
Then I let the meat marinade for about 24 hours in the refridgerator.
Then dried off all the meat before putting it in the owen which was set to between 75 and 100 degrees celsius for a bit more than 3.5 hours.
The fruit/berry-drier I had did not produce the temperatur I needed (70 degrees Celsius), so I used the owen. Might have burnt the meat by too high temperature... Ah well, will provide me with some protein druing the competition.
For the marinade (all spices were in dried powder form):
1 dl of balsamic vinegar
1 dl of white whine vinegar
1 dl of Kikkoman Soy sauce
½ dl of extra virgine Olive oil
10 big drops of Blair's Megadeath-Sauce
4 spoons of honey
1 tablespoon of Cayenne-pepper
1 tablespoon of Chili powder
1 tablespoon of hot Paprika-powder
½ tablespoon of Black peppar (relative coarsely ground)
½ tablespoon of Ginger
½ tablespoon of Cinnamon powder
1/4 tablespoon of nutmeg
Then I let the meat marinade for about 24 hours in the refridgerator.
Then dried off all the meat before putting it in the owen which was set to between 75 and 100 degrees celsius for a bit more than 3.5 hours.
Attachments
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Amusingly, that looks a lot like what we had last night!
We took home a pile o’ wings from my paternal aunt’s birthday party, and had them as leftovers. But instead of just nuking them, a drizzled EVOO on them, then some marinara, then topped them with green onions. Warmed them in the toaster oven for a while, then served. Would do again.
Stracciatella is a simple Italian soup of chicken broth, spinach & whipped egg seasoned with a little salt, pepper, parsley, chive & minced onion. I seasoned my egg with some garlic pepper. Here, mine is garnished with some garlic sprouts, but I’ve also used fresh green onions for that as well.
The pita came from a Mediterranean baker at my local Farmers’ Market, and another vendor was the source of the herbed goat cheese spread. I light toasting of the pita in my toaster oven gave the bread a nice crispy texture, and made spreading the cheese soooooo easy.
