#perfectlycooked

Indulge in the sweet and savory flavors of this Maple Glazed Pork Loin cooked to perfection in the air fryer. The combination of maple syrup, Dijon mustard, and aromatic spices creates a delightful glaze that elevates the taste of this dish.

Ingredients: 2 pounds pork loin, boneless. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 1 tablespoon soy sauce. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon rosemary, finely chopped. 1/2 teaspoon black pepper, freshly ground. 1/2 teaspoon salt. 1/4 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional, for heat. Chopped fresh parsley for garnish.

Instructions: Preheat the air fryer to 375F 190C. In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, rosemary, black pepper, salt, smoked paprika, and cayenne pepper if using. Place the pork loin in a shallow dish and brush the maple glaze over the entire surface, ensuring it is well coated. Transfer the glazed pork loin to the air fryer basket. Cook in the air fryer for 25-30 minutes, flipping halfway through, or until the internal temperature reaches 145F 63C for medium doneness. Let the pork rest for a few minutes before slicing. Garnish with chopped fresh parsley and serve the maple glazed pork loin slices with your favorite sides. Enjoy this succulent and flavorful Maple Glazed Pork Loin made effortlessly in the air fryer!

Prep Time: 15 minutes

Cook Time: 25-30

This sous vide salmon recipe ensures perfectly cooked, tender salmon every time. By cooking the salmon in a precise water bath, you lock in moisture and flavor, resulting in a restaurant-quality dish that's easy to make at home.

Ingredients: 4 salmon fillets 6 ounces each. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, thinly sliced. Salt and pepper to taste. Fresh herbs such as dill or parsley for garnish.

Instructions: Preheat the sous vide machine to 125F 52C. Season the salmon fillets with salt and pepper. Place the salmon fillets in a vacuum-sealed bag, along with olive oil, minced garlic, and lemon slices. Seal the bag using a vacuum sealer or the water displacement method. Once the sous vide machine has reached the desired temperature, place the sealed bag in the water bath and cook for 45 minutes to 1 hour. After cooking, remove the salmon from the bag and pat dry with paper towels. Heat a skillet over medium-high heat and sear the salmon fillets for 1-2 minutes on each side, until golden brown. Garnish with fresh herbs and serve hot.

Prep Time: 10 minutes

Cook Time: 60 minutes

A hearty and comforting Scottish beef stew, perfect for celebrating Burns night. Slow-cooked to perfection, this stew is rich in flavor and ideal for warming up on a chilly evening.

Ingredients: 1 kg beef stew meat, cubed. 2 onions, chopped. 3 carrots, sliced. 3 potatoes, diced. 2 cloves garlic, minced. 2 cups beef broth. 1 cup stout beer. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 160C 320F or set crockpot to low heat. In a large ovenproof pot or crockpot, combine beef, onions, carrots, potatoes, and garlic. Stir in beef broth, stout beer, tomato paste, bay leaves, thyme, salt, and pepper. Cover and cook in the oven for 3-4 hours or in the crockpot for 6-8 hours, until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

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