A touch of salt, a touch of pepper, mint sauce, even roast potatoes, peas and a little gravy if you are so inclined.
Add a knife and fork, and you are in heaven.
My roast lamb recipe - shove it in the oven, cook it, eat it.
Can you name a better meal that is this easy and tastes even half as good?
you take that back!
Wtf is wrong with your keyboard?
PEBKAC
I think the problem is not with the keyboard, but the operator 😉
It's still better than anything lamb undercooked (or medium for that matter):
https://7news.com.au/lifestyle/health-wellbeing/study-reveal…
OP didn't mention how they cooked it.
Keyword roast in title and description
@UsernameChecksIn: True, but that doesn't resolve if it would be considered by some to be 'undercooked', or even 'overcooked'.
Roast pork, just needs the right temperature control to get the crackling right. Less ingredients, better result, cheaper purchase (generally)
Blow torch crackling is a thing I learned the other day. Makes sense as trying to get the oven right can dry out your roast.
Does it make it taste "gassy"? I find blowtorched sushi can have a fuelly taste that is offputting.
How long do you blow torch it, and I presume just at the very end on any parts that need it?
Not sure, best to youtube it for the best advice. I was told that's how they do it at the carvery type places you get in shopping centres etc.
This is an issue with butane and propane torches - the key is to not put the flame too close - i think past the blue part. Because earlier up in the flame there is unburnt fuel, and that is what is embedding in your food and giving it the tast.
Tried it. Several times. Never really worked. Only got patches that did work. Because crackling is supposed to be done at the start of cooking, not the end. By the end it's too late, the fat has rendered out and drained into the bottom so you get hard leather - unless the pork was undercooked so the fat hasn't yet rendered into the bottom, which means the meat will taste weird.
Friends with expensive ovens get great crackle. None of the ovens in any of the houses I've rented ever did.
Then I picked up one of these from the side of the road for free: https://www.kmart.com.au/product/42671879 and get perfect results every time. No need to keep the pork uncovered in the fridge overnight (though it does come out better if you do - but works well without doing it, which has rarely happened when using an oven).
I don't how to time it reliably yet because these ovens cook way faster (at least 40 minutes less than an oven and all the times suggested by time calculators). So I'm going off visual appearance atm thanks to the clear glass - which is cooked slightly too much. But it's better than undercooked which has a weird off taste. I usually use a time calculator and check appearance at 1 hour less than they or the plastic it comes in says. Usually another 10-15 minutes after that at most. The one time I took it out 40 minutes early it was only slightly undercooked. A temperature probe always shows it's several degrees higher than necessary for fully cooked pork.
It's made things so much easier. No turning around or rolling upside down thanks to the wire rack. The crackle comes out great every time. And the oven easy to clean. Just 1/4 fill with boiling water, couple of squirts of dish detergent, leave the rack in, turn it on for 20 minutes on anything from 100 to 150°C (doesn't seem to make much difference), leave it sit after timer goes off until the water isn't scalding, tip out, and wash in the sink. This makes cleaning the wire rack so much easier than one after cooking pork in a normal oven. And the normal cleaning an oven requires afterwards is over. I never use the house oven anymore. Standing up, at the sink, most of the cleaning just a wipe out with a cloth, is such a relief compared to an oven - particularly one you have kneel on the floor to clean.
It "cleans" by swishing the water in a circle in a "wave." The sooner it's cleaned after cooking the easier cleaning is. The baked on stuff softens from the hot water and soap. A green scourer is sometimes required below the waterline, but more so around the top couple of inches because you don't want to fill the bowl too high or the "wave" might splash up into the electrics. But it's definitely not hard scrubbing. Best appliance I've ever experienced.
you can get pork to crackle at the start or the end of your cook, depends what method you use, i prefer it at the start but it is possible at the end, some people cook it low the whole way then crank it at the end, some chefs even braise it in stock then press it over night by putting something heavy on it to compress it and make it flatter and even, then they portion it up and put it in a cranked up oven, also, any crackle that hasn't crackled, can be saved at the last second, by turning you over to "grill", it will instantly start to blister and crackle, but you need to watch the temp and monitor it like a hawk or you will ruin hours of work in seconds, but generally yes, hot oven, try and get your crackle straight away, then lower oven temp
Good explanation! Is that appliance the same as an airfryer?
@kiitos: Yeah the halogen part just refers to a circular light tube that has nothing to do with cooking. The rest is just an air fryer, but "halogen" in the name does help know which type of "air fryer" someone is referring to. I don't know why they even have the light tube. It's broken on mine and they're expensive to replace. I assume it's meant to either come on 100% of the time while cooking, or blink on and off with the thermostat.
They have a timer, a temperature dial, and an on/off switch located under the handle on the top half. So they only come on if the timer is ticking and the handle is all the way down to activate the on/off switch.
Under the top half there's a heating element and a fan, both covered by a round metal plate with dozens of approx 7mm diameter holes stamped into it. The plate is removable to clean if really needed via a few screws. It prevents most food splattering up into the fan/electrical area as well as some deterrent to people sticking their fingers in there if it comes on by mistake. (Because the on/off switch turns on when the carry handle is down, it's possible to turn it on accidentally if someone turns it over with the timer still ticking. Hence the cover plate.)
The most common bowl size is 12L. Some also come with a stainless steel extension ring that just sits between the top and bottom halves to raise the height. The Kmart one shows a black crisscross mesh around it's extension ring. That could just be for packing purposes, or it might be to prevent people being burned by removing the extension ring when it's hot. The bowl is huge compared to most draw & handle type air fryers, so the ring is rarely needed unless someone wants a few layers of cupcakes, etc cooked at once (see the later paragraph about wire racks) or, if they're cooking something like a tall turkey I guess.
Mine is the white model sold before the black one Kmart now sells. I'm not really recommending the Kmart one, but they are all so extremely similar I believe they're all made in the same factory, or at least according to the same tooling, apart from a couple of expensive brands (which I think are unnecessary - one expensive brand I forget the name of now was the "original" and used to be superior, but has a poor reputation now for reliability and customer service - I sent them several questions but they only answered one, and the tone was like, "Meh, we don't care if you buy one or not").
I haven't looked closely at the Kmart one. But 99% of them have the same glass bowl. If it's a 12L, it's almost certain to have that same bowl. (I smashed the bowl on mine so bought a different brand off Facebook marketplace for $15 and it had the EXACT same bowl although it was a different brand, and the top and controls only had cosmetic changes.)
The huge glass bowl (doesn't even fit in my standard kitchen sink without turning it on its side) makes it so easy to judge when something is cooked without opening a door or draw and lose heat like most ovens. No need to turn things over either if using wire rack/s. The heat just passes around everything. No turning, no shaking.
If you have spare microwave wire racks lying around with those different length legs they often have, you can stack them with food between and as long as the layers aren't touching, with a gap for hot air, you could cook (for example) dozens of chicken nuggets, a tray of sausages, a whole box of fish fingers, 3 maybe even 4 layers of cupcakes in one go if using the extension ring, etc.
The only real difference between most "brands" is they can come with different accessories. The most number of accessories you can usually get are:
Some models/brands just never came with all of these, and sometimes people lose or forget to include them when they sell.
So what I'm saying is, some come with all these, some don't. If you want certain of those items, check it has them. Instruction book not really necessary. The only valuable thing I got from that was how to "wash" it. The extension ring is nice to have but I haven't used it in the several months I've had it. And the last item, the stand, is one I would want unless you plan to sit the hot lid on the kitchen sink while you remove the food, or else hold the lid up with one hand and use tongs in the other (which is ok for nuggets or fish fingers but thrillseeker territory for a roast or whole chicken).
If you do get one, don't ever turn the timer backwards after turning it too far. My timer is broken so I just wind it past the time required, then use a timer on my phone, a cheap digital kitchen timer, etc. As with some other appliances (like clothes dryers) turning the timer backwards can break the mechanism. A time broken in this way will usually still turn the appliance on after turning, but it can take hours to tick down until it finally "DINGS!" the bell at 2:00 AM.
I wouldn't buy new. There's usually plenty listed on Facebook marketplace: "halogen oven". People don't realise what they have and sell cheap. Maybe it was an unwanted wedding present they never bothered to try, maybe they burned something because these cook faster, or didn't turn the temp and time down for something like cupcakes.
There are ones with digital timers on the top half instead but I wouldn't get one. They cost more new, there's less of them for sale secondhand, and the more heat electronics is exposed to the more likely it is to die sooner. The mechanical type, even with a broken timer that gets stuck counting down, will probably last longer because it only has the heating element, on/off switch, timer, and light - and as above the last two don't even need to be working to use it, lol.
Note that I've read reviews saying this type only last a couple to a few years. But if that's true and not user error, it's another good reason to get one off FB Marketplace. If it breaks, get another $10/$20 one. Just make sure before paying to plug it in, that the timer turns around (isn't stuck in "off") and then the heat comes on with the handle down without blowing their house fuse. Who cares if the halogen light is blown or the timer doesn't count down properly. It's a cheap way to find out if you like it. If not, resell it again. If so, use it, or resell and buy new. I wouldn't pay more than $30, maybe $35 if it was new, I see plenty for $20, and a few for $10-$15. (I'd watch for one barely used or new for say $25 or less.)
Not sure if I mentioned it but I had planned to, there's a particular brand that is expensive and is about the only one I saw with a larger bowl than the others: 14L I think. That MODEL of that brand is "the original" (so they claim) and it is years old. So if you come across one with a bowl size higher than 12L I'd avoid it, because if you smash the bowl like I did, you can't even keep the top half as a spare because you'll probably never find another bowl that size. 98% of the bowls that are all the same are 12L. Sometimes the total volume on the box included the extension ring though. Just ask if 12L is mentioned anywhere on the box or book.
@kiitos: Sorry made a mistake. The top half I've been using for months is "Euro Grand" brand, not Kmart. I did try Kmart top to "wash" just to check it works. It made a shorter/weaker "wave" when washing so I guess there must be slight differences, maybe just a different fan blade. I haven't used the Kmart top to cook anything yet. "Better" brands make them too if you want to aim higher. Sunbeam is one, though I've been disappointed with their products several times. You'd probably pay more for a "better" name second hand one, more like $40-$50 I'm guessing. If you look at some online pictures you'll note many different brands, all cheaper ones like mine, have the very similar layouts just different cosmetically. e.g. This has the same knobs, and very close in design to mine, but Mistral branding: https://www.facebook.com/marketplace/item/1147853489470247.
Pork easily much better than lamb
This is just untrue
No, it’s an opinion, and your opinion is that you disagree.
I mean I really like lamb, but c'mon man.
not sure about easier , same effort … but pork is definitely cheaper,
some cultures or religions don't eat port, most do eat lamb …. so less demand for portk, more for lamb ……
if you are roasting, same effort ……..
If the crackling isn't PERFECT roast pork is a waste of time, money, energy and pigs.
All four could be better spent if the crackling isn't to-die-for good.
Pork Belly is really easy in an air fryer. The Instant Pot Vortex is currently on sale via Amazon. Awesome.
Just bought one. Did pork loin in the rotisserie. Salt, vegeta powder, cook for 45min at 180c air fry. Crackle was perfect, excess fat drips on the tray at the bottom.
Cleaning involves wiping the tray with a paper towel and rinsing under the tap. 2 mins
you added secret ingredient …… vegeta ……. Marco Pierre White used to get bagged, didn't used Vegeta, but used Knorr stock pot instead …. 3 michelin starts ……
https://www.youtube.com/watch?v=blrNxVyNgPs
I agree. I dice mine into large size cubes. Pressure cook it till almost tender. Toss in bbq and chilli sauce. Air fry on high for around 15 minutes. Crispy on the outside. Tender on the inside. Sticky, spicy and sweet. Yum
Pork while tasty if good quality, especially with crackling and apple sauce, just doesn't come close to a good roast leg of lamb.
Air fry it. So simple.
Most annoying thing is I find it’s a bit smoky, so I use my air fryer outside.
Username checks out
Seared salmon fillet?
Salt, pepper, or chilli & lime whack it on a frypan with some broccolini.
Eat.
Baked salmon with braai salt.
Salmon is too expensive
I go salmon seared and serve with rice, nam Jim sauce and usually some broccolini. Easy as
same, i threw out 4kg i had frozen at the time, what to replace it with though?
I just bought krill tablets to get the omega, as i had been getting skin peeling on feet.
Yeah got some tablet from reputable branch. That's how much I eat 'seafood' these days
Yes. Lamb shoulder cooked low and slow. A thousand times better
Yes I agree.
Ditto lamb shoulder is way nicer. Fat is better spread through he meat so the meat becomes even more tender
Lamb shoulder on the spit/even better, too much fat for low and slow imo…. Brisket on the other hand.
Try it on the coals @ 225F/107C until internal temp of 190F/87C. Divine. Just salt and pepper.
why are you talking Fahrenheit on an Oz site?
@darkmoss: They spent time on US forums/sites, which is great.
But stuck on a crap scale from the 1700's.
@Ulysses31: The metric system has been made redundant by the ubiquity of handheld calculators. At this point it’s not worth the hassle of reverting to the imperial system but it would definitely be an improvement.
Came here to say the same thing! Agreed!
C'mon m8, we don't need more people going after the shoulders. So many great cuts that were cheap 15 years ago are now $$, best we don't spread this around too much!
Baked beans, bacon, fried egg, and toast. Can be made in two minutes flat.
I love a good breakfast for dinner meal. Sometimes it's exactly what you soul needs.
I have been told I don't have a soul
Are you a ranga?
Are you living near a black hole or something? That would take at least 15 minutes.
Nope, two minutes. Turn on heat on pan to medium/high, half a can of beans in bowl and microwave for 90 seconds, bacon on pan, bread in toaster, spray some oil in other corner of pan, then egg on pan flip egg near the end for a few seconds to leave yolk runny. It's all ready by the time the microwave beeps.
I do the eggs, beans and toast in 2 mins, but doing bacon well takes time. Much nicer if you give it 15 to simmer on lower heat.
I don't eat Lamb .. not a fan.
leg of kangaroo on the coals…yummmmm and so easy
KFC Zinger box
i came here to say exactly this. nice one mate
Do you prefer the hot and crispy or do you swap back to the wicked wings?
Wicked wings , everytime
What about crispy zinger?
Or even the zinger stacker?
Can’t beat the best
Hits the spot everytime
Pinch of salt over it like Salt Bae and it’s a Michelin star zinger
On a related note, I was shocked to hear that states outside of WA (and QLD?) don’t have hot and spicy on the menu. No one I know ever orders original - even if you go in store, they all default to making H&S. If they ever took H&S off the menu here, their sales would tank.
Why bring up sad news? :(
SA has it. Went from amazing big pieces to smaller hit and Miss pieces maybe a year ago?
And when we do have it it's neither hot nor spicy…
Better? Maybe.
Simpler? Plenty.
Personally, better & simpler.. I'll go a nice steak, medium-rare thanks.
2 minute noodles.
Yes. Barramundi. Steam it. Make a soy based sauce with garlic and oyster sauce. After the fish is steamed, pour the sauce over the fish and cover with spring onions and coriander.
Healthier and tastier. Too much red meat is bad for your anus.
….mmm! Alright, THAT smells GOOD!!
The Barramundi or the anus?
Por que no los dos?
My OP was slightly incorrect; place herbs on top of fish and steam slightly then pour sauce over it.
Barramundi
ONLY and ONLY if it's salt water and preferably wild caught.
Freshwater barramundi is like murray carp.
As some above, lamb or pork shoulder, with simple S&P and a few herbs/spices, in a closed pot in oven at 110' for 8-10 hours. Or slow cooker. The longer the better.
Delicious
baked bean toasted sandwiches
With cheese as well right? Right? :)
Jar sauces aren’t that good.
Shit people do not like pasta? Why? You racist towards Italians?
Are you even Italian…
I am, my name is Con.
Baked chicken thigh is pretty good - quicker, cheaper and arguably easier to clean up and roast imo
salt, pepper, oil on a tray lined with baking paper for 30-40 mins
Boneless or with the bone?
Either - but bone in will take longer to cook
Meat around bones do tend to taste better - but also more finicky
Another couple tips:
Pat dry the chicken thighs (bone in is best)
Place on tray
Rub in Ex V Olive Oil
Rub in salt, pepper AND smoked paprika
195c fan force for 55 mins
Result: crispy skin, succulent meat
true - thigh cutlets are good too
I feel guilty eating the skin though cause you know something that tastes that good can't be healthy haha
Where do you get chicken thigh with skin on but bone off? Can't find it at the Coles or woolworths near me
@Save Medicare: yeh - it's just cutlets there
usually you have to diy it. It's not too hard (easier than fish or cutting up ham imo). Plenty of tutorials on yt
otherwise you can try your luck at a butcher
I may have cooked and eaten 1.5 to 2kg legs of lamb on the occasional weekend.
I regret nothing.
It's ok, not great.