Coming from a pro that’s high praise. Thanks!
Normal prep of take out of fridge an hour before, pay the excess moisture with paper towels, score the rind, salt, oil and massage for 10 minutes. 1hr at 200 then 30 minutes at 180 and it was superb. You may have to play around with times as different air fryers have different cooking times
excellent job mate, any time its edge to edge pink is a job well done
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Sounds beautiful. Wish someone would take me out of the fridge, salt and oil me and massage me for 10.
Must try!
Went Cajun tonight…chicken and sausage gumbo with brown rice and a side of rillions. Delicious.
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Looks nice.
What are rillions ?
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Cubed, seasoned pork belly cooked in a syrup made from sugar and alcohol (I used red wine) until tender. First time Ive made it - next time I’ll reduce the sugar and alcohol more until it’s a bit thicker. Tasted good though.
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Thanks, might try to make some.
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There was some discussion on here a little while ago about yemista/gemista, and I had a go at it this week. I used a recipe that I got from someone called Akis on YouTube and stuffed peppers, tomatoes and onions. It was not a good recipe (not enough liquid, not cooked for long enough), but I still count it as a success. The first night the dish wasn’t great, but there was a lot left over and when cooked for another hour with some additional oil it was absolutely delicious and very filling without overloading the tum, as well as very healthy. It was the vegetarian version and I’ll stick with that in future.
Made a very quick, bastardised shoyu ramen for dinner. Presentation is not the best but it tasted great.
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I disagree. It looks lovely. Getting the eggs exactly right as you have done is a skill in itself.
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What have you done for noodles there Azza?
Akis is a mega hottie but his recipes are hit and miss. He messes around with the classics too much but IMO.
You may be surprised to learn that I don’t find him a hottie, but I do like his emphasis on vegetables. That’s the thing about the “Mediterranean diet”; it’s mostly vegetarian, so no wonder you can eat a lot and not put on weight.
I think when I do the gemista again I’ll do mainly peppers and some tomatoes and follow instinct for the sauce.
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This is my Greek cookbook of choice… 
Mediterranean diet is excellent.
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Trying to cut carbs so just used some konjac noodles. Not as good but they do the job. Also just used some sliced roast pork from the local deli which i tore up to go on top.
I have Tessa Kiros’ book Provence to Pondicherry; somebody gave it to me I think and I haven’t actually used it.
Food From Many Greek Kitchens has reviews that say it has beautiful pictures, but it’s printed in a light green font that’s extremely hard to read. Is yours like that?
I have also been gifted one her other books. I use the hommus recipe in that one 
The green writing can be annoying but I think I’ve become used to it over the years.
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I’ve been seeing videos on Youtube about Korean street food and decided to make some.
I opted for a Korean streetfood sandwich consisting of egg, ham, Cabbage, cheese and sriracha sauce.
Delicious!
Mixed the eggs and cabbage in a bowl and transferred it to the fry pan. Added some shredded ham and cheese. Put on some bread (buttered one side facing down). Transferred egg mix onto bread and topped it with another slice of bread and that was buttered on one side.
Turned over the sandwich so it was golden on both sides and added sauce at the end (just took the top off and replaced once sauce was added.
Might look at adding onions too next time.
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