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air fryer, corn, hella nashty, instapot, ribs -

Hella Nashty Air Fryer Corn Ribs & Spicy Mayo Dip 2 Servings/ 8 Ribs Prep Time: 5 minutes Cooking Time: 15 minutes  Ingredients 2 whole corn cobs 2 tbsp Olive Oil 3 tbsp Angus & Oink Hella Nashty Seasoning 3 tbsp Mayonnaise 1 Lime, juice of Fresh Coriander, finely chopped   Method Preheat the Vortex AirFryer to 180c, using the air fry setting. Cut the cobs lengthways into 4 portions, coat with Olive Oil and season with 2 tbsp Hella Nashty Seasoning. Place the corn “ribs” in the air fryer basket and cook for 15 minutes. Add mayonnaise, lime juice...

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Chicken, chinese, chinese takeaway, Crispy Chicken, instapot -

Crispy Shredded Salt & Pepper Chilli Chicken Serves 2 Prep Time: 10 minutes Cooking Time: 20 minutes   Ingredients 400g Chicken Breasts, sliced thin 2 tbsp Angus & Oink Salt & Pepper Chilli Seasoning 1 bell pepper, cubed 3 spring onions, sliced. 1 Medium Brown Onion, roughly chopped 200g corn flour 1 egg, beaten Vegetable oil Sesame Seeds/Sliced Spring Onion to garnish   Sauce 300ml ketchup 150ml light soy sauce 2 tbsp Salt & Pepper Chilli Seasoning 1 tbsp sesame oil 1 tbsp clear honey 1 tsp Chilli Paste   Method To make the sauce, simply add all of the...

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air fryer, Chicken, Honey chilli, instapot -

A&O Air Fryer Crispy Honey Chilli Chicken Tenders with Chinese Dipping Sauce Ingredients 400g Chicken Breast Mini Fillets 200ml Buttermilk 200g Plain Flour 2 tbsp Angus & Oink Honey Chilli Seasoning Vegetable Oil Spray Sesame Seeds/Chopped Coriander for Garnish   Sauce 150ml Tomato Ketchup 2 tbsp Light Soy Sauce 2 tbsp Clear Honey 2 tbsp Honey Chilli Seasoning 2 Garlic Cloves, minced 1 tbsp Sesame Oil 1 tsp Chilli Paste   Method Preheat the Vortex Air Fryer to 180c using the air fryer setting. Place the chicken fillets in a bowl and season with Angus & Oink Honey Chilli Seasoning....

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beef cheek, instapot, korean, ragu -

Korean Beef Cheek Ragu in 2 hours Cooking big cuts of meat, even cheeks can take an enormous amount of time. With the wizardry of the modern world, we tried to get some beef cheeks to tenderness in a flash! Still needing our smokey flavour hit though, we decided to smoke the cheeks for an hour with hickory wood chunks in the Kamado and opened the lid at the end to get a bit of searing.   Prep the veg and the broth for the ragu while the beef cheeks are cooking on the BBQ and the pressure cooker heats...

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