Philips Airfryer - anyone have?

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www.dailymaverick.co.za

AirFryday: How to glaze your festive gammon in the air fryer

Here’s everything you need to know about glazing a festive gammon. And yes, you can even do that in your air fryer.…
www.dailymaverick.co.za www.dailymaverick.co.za


Ingredients
1 smoked gammon that can fit your air fryer without touching the element

1 onion, whole, studded with cloves through 3 bay leaves
3 or 4 carrots, in thick chunks
3 celery stalks, roughly chopped
2 leeks (optional), in chunks
10 black peppercorns
12 or more cloves
6 cardamom pods
1 star anise
Water to cover
For the glaze:
1 cup moskonfyt, honey or maple syrup (I used moskonfyt)
2 tsp mustard powder, or to taste
Method
Take note of the gammon’s weight (on the label), or weigh it. In a deep pot, cover gammon with cold water. Add 1 whole onion studded with cloves which are stuck through bay leaves. Add all of the remaining ingredients (excluding the glaze), but no salt. Bring to a boil and reduce to a simmer, and continue at a gentle bubble for 20 minutes per 500g, plus 15 minutes. Turn off the heat and let it cool in the stock.
Remove the joint from the cooled stock. Remove the outer rind and score the thinner layer of fat neatly into diamonds. Push a clove into the middle of each diamond if you like.
This glaze needs no pre-cooking. Just pour moskonfyt (or other) into a small bowl and whisk in some mustard powder until the mixture is smooth. As more mustard powder is whisked in, you will see the glaze thicken and its colour alter slightly. Taste, and stop adding mustard powder when you reckon it tastes right.
Preheat the air fryer at 170°C for 5 minutes.
Lay out a double layer of heavy foil, large enough to wrap around the gammon. Pour a little oil in the centre and use a brush to spread it around. Place the gammon on this.
Wrap up the gammon, flatten down the top of the foil (to avoid it touching the element) and put it in the air fryer.
Roast at 170°C for 20 to 30 minutes, depending on the size of the gammon.
After the first 10 minutes, open the foil at the top and brush the top of the gammon with glaze. Continue cooking at 170°C. Every 5 minutes, brush with more glaze and continue cooking.
Remove the joint to a plate. I used a solid spatula. Or try using two wooden spoons. Let it stand at room temperature for 15 to 20 minutes to help with neater carving.
Brush with a little more glaze when serving, to give it more shine.
I served the gammon with shredded red cabbage and slices of pear. Melt some butter and sauté the shredded cabbage while squeezing in a little lemon to hold its colour. Add the pear slices, season with salt and black pepper, and cook for 2 or 3 minutes while tossing. Reheat when serving.
Click to expand...
 
Finally got myself a Philips air fryer, the analogue one, 6.2l. It was on special at Checkers for R999, then I borrowed my dad's xtra savings rewards number and with that somehow the total I paid was R809. Pretty excited to give it a try!
 
I have used an air fryer before, but finally got my own one for the first time yesterday. Looking forward to the possibilities it brings to making food.

I have a question around the liners one can use with each session. Many options available - what works best? The ones you throw away after each use? Or is it worth getting that reusable type thingie I see available on Takealot etc.?

Any advice and tips appreciated
 
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