Sunday, June 9, 2019

1253. {Air Fryer} Aubergine Mushroom Clay Pot Beef Stew

Minimalists, look away. Not only is this a superfluous air fryer recipe, but a clay pot is required too. The clay pot was just too cute to not get. Not only aesthetically so, but also because it's got this old charm of bygone days when life was simpler and more wholesome. Turns out they are exceedingly healthy to cook in. Unlike teflon ware which leeches hormone-altering chemicals in our food, clay pot enrich our food with minerals that enhance our health.
So this recipe has a two-phased approach with the air fryer. First, aubergines and mushroom undergo a stint making them look and taste as if they were sinfully deep fried; then, everything is layered in the pot and goes in for an hour to meld and cook down. This meal gives you all your five a day, and the secret is in the sauce. No water is added; instead onion, tomato, garlic, and green pepper and blended with tomato paste (or mulberry molasses if you have it) and that's all the liquid you'll need.

Ingredients: serves 2 generously

1 large aubergine, cubed
250g mushroom, quartered
2 rib eye steaks
1 tomatoes
1 green pepper
1 onion
2 cloves garlic
1 Tbsp tomato paste or mulberry molasses
1 tsp salt & pepper


Cut the aubergine into large bite-sized chunks and quarter the mushrrom. Toss with a light drizzle of oil and some salt; bake in the airfryer at 180C for 40 minutes until golden. Turn over into the clay pot.
Chop the steaks into bite-sized cubes and place over the vegetables.
In a blender, puree the chopped up tomato, onion, garlic, green pepper, salt, and tomato paste. Pour over the steak. Give the lot a quick stir, cover the pot with its lid, and bake at 180C for 1 hour and 10 minutes.
Serve with rice and a fresh simple salad.

صحة و عافية

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