A Perfect Pantry

Lately I have been inspired and found my spark I had in the kitchen when using the Kambrook Air Chef. There were meals I had tried previously that just didn’t turn out very well but they did turn out wonderfully in the Air Chef. My very fave. is the Chinese Five Spice Duck breast. I had failed this recipe so many times before using the oven, and yet the very first attempt in the Kambrook Air Chef I nailed it. The Air Chef has since found a permanent spot on my kitchen bench and why wouldn’t it; I can make roasts with super crunchy crackle, juicy garlic prawns, tender steaks and beautifully moist cakes in less time it takes in a normal oven.

Roasted Five Spice Duck Breast

I love duck and it’s not the easiest of meats to cook. With my new Kambrook Air Chef I thought I would attempt my own duck recipe. Give it a go and let me know how you go.

INGREDIENTS

• 1 tablespoons Chinese Five Spice
• Pinch of Salt
• Pinch of Pepper
• 6 tablespoons Soy Sauce
• 1 tablespoons Rice Wine Vinegar
• 1 cubes/blocks of Palm Sugar (grated)
• 2 Duck Breasts

DIRECTIONS

1. Pat dry your Duck Breasts with paper towels and diamond score the skin. Place the breasts into a container that can be sealed overnight. Mix the Chinese Five Spice, Salt, Pepper, Soy Sauce, Rice Wine Vinegar and grated Palm Sugar in a small mixing bowl/jug and stir, once combined pour the marinade on your Duck breasts, seal and place in the fridge for at least 12 hours, I prefer 24 hours.
2. Duck Breasts lovely and marinated, heat a pan. Let the pan really heat up and place your duck breasts in the hot pan Breast down first. Sear each side of the breast for approx 7 minutes each. When you turn the breast over to cook the other side Preheat the Kambrook Air Chef to 200°C for 10 minutes.
3. Once the Air Chef has preheated add 60ml – 100ml of water to the base of the Air Chef, I pour it straight in, this will keep the duck from drying out. Remove your duck breasts from the pan and place them straight into the pre heated Air Chef. Cook on 200° for 30 minutes turning them once.
4. Remove from the Air Chef and allow to rest for 15 minutes and then enjoy, we surely have.

Tip: if your using other parts of duck like the thighs and drumsticks as I do just double to ingredients in the marinade.

Tip: if your pan is a great non stick pan I don’t recommend adding any oils as the duck will render off a heap.

The Roo Burger

Usually we love to have our Roo Burgers but due to Kangaroo being a meat that is extremely lean we would need to cook it in a heap of unhealthy oil, not any more, not now that I have my Kambrook Air Chef. Here’s our take on the Roo Burger.

INGREDIENTS

Patties

• 500g Kangaroo Mince
• Pinch of sea salt
• ½ teaspoon of Pepper
• 1 teaspoon Onion Flakes (dried)
• 1 teaspoon Garlic Granules (dried)

Fillings/Toppings

• Pineapple Rings
• Beetroot (sliced)
• Egg (pan friend or poached)
• Mayonnaise
• Cheese
• Tomato Sauce
• Mustard

(You can of course add much more that you prefer such as fresh tomato and lettuce etc)

DIRECTIONS

1. Oh don’t forget the burger bun.
2. Let’s get to it. Mix the all the ingredients together, you can do this using a bowl and spoon/fork or your clean hands or as I did to get it done really quick the Kambrook X Blade Pro Food Prep System, toss it all in and using the chopping blade give it a whiz for about 45 seconds.
3. All mixed, dust a clean surface or large plate with plain flour and shape out your patties, I used an egg mould to do mine. Once all your patties are done, preheat the Kambrook Air Chef on 200° for 5 minutes. Bing, Air Chef preheated, carefully add 1 tablespoon of Olive Oil into the corner of the Air Chef Pan, carefully Tetris your 2 or 3 Kangaroo Patties in. These will be done in 10 minutes, I like to pop it on 5 minutes then turn then another 5 minutes and they are done.
4. Allow your patties to sit and rest while you get your roll and fillings ready. Stack your bun however you like, we find it fun to let everyone stack their own.

Dairy Free Pumpkin Scones

Seeing as pumpkin scones are much loved in many homes there was no option but to try them out in the Kambrook Air Chef and the verdict, WOW! I got to have 1 and somehow the hubster scoffed the rest. They’re that yummy that while typing this out I have a fresh batch cooking right this minute. So get out your Air Chef and give these beauties a try and yes they are Dairy Free and if you’d like them gluten free just swap the flour over to a gluten free one.

INGREDIENTS

• ¾ Pumpkin – cooked & mashed
• Pinch of salt
• ½ teaspoon Baking Powder
• 2 cups self raising flour
• ½ cup lemonade
• ½ cup coconut cream

DIRECTIONS

1. Using a large mixing bowl add the self raising flour and baking powder and combine, I like to make sure the baking powder is thoroughly mixed in prior to adding everything else. Now continue to add the pumpkin, lemonade, salt and coconut cream and gently fold it all together until you get a nice grainy look.
2. Scatter some flour onto a clean surface and lightly knead your scone mixture together and shape into a rectangle about an inch high, using either a scone cutter or cookie cutter cut out your scones.
3. Place your cut scones into baking tin, I used mini loaf tins for the Kambrook Air Chef and coated them with butter and flour.
4. Preheat the Air Chef on 200° for 10 minutes. Cook for 10 minutes on 180°.
5. Served beautifully with cream and jam with a cup of tea.

Tip: to quickly soften your pumpkin, cut your pumpkin up and place in a microwave safe bowl, cover the pumpkin with water and place in the microwave for 8 to 12 minutes or until soft enough to mash.

 Recipes created and shared by Jeanine Vidot.

Hi there, my name is Jeanine......"hello Jeanine" and I am......, I am a mother, wife, sister, aunt, daughter, friend and to some an enemy (don't worry we all have them) I'm also me. I'm Australian born to Seychellois parents and married to a gorgeous bit of eye candy from Seychelles, he does have a name, Therance and we have two cheeky little girls, our A to Z, Ashley and Zahra. Everyday Mum is my personal blog on many things encountered in my everyday life as a mum and as a plain human being.

Here are my links:

Blog | Facebook