Kitchen Witch

Simple Chimichurri

Garlic. Cilantro. Red pepper. Be still my culinary heart. A little Instagram photo love below.

It’s a versatile sauce — meat, fish, or vegetables.

Ingredients

1/2 cup light tasting olive oil (garlic infused olive oil is an option)

2 cloves of garlic

1/4 red pepper

Fresh parsley

Fresh cilantro

Lemon juice (preferably fresh)

Salt & pepper

Directions

Chop 1 cup of cilantro and 1 cup of parsley. I use herb scissors to pre-cut before putting them in my food chopper.

Add garlic, red pepper, and seasonings. I go by taste with the salt and pepper. Palates are different.

Chop.

Pour in the olive oil and lemon juice. I squeeze 1/2 a lemon in.

Chop.

Taste.

Add more salt and pepper if need be.

Products used in this recipe







Air Fryer Curry Fries

Due to the popularity of my I Speak French Fries recipe here is a marvelous add to it.

I could eat curry fries everyday. Seriously. Beyond delicious.

Ingredients

3-4 russet potatoes

Light tasting olive oil or garlic infused oil

Curry powder (Primal Palate)

All-seasons salt (Simply Organic)

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. Especially for a teenager and his friends. I will list what we use at the end.

Preheat the air fryer to 380

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 25-30 minutes. Depending on the desired crispiness. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

Dipping the fries in curry aioli was quite euphoric.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

Products used in this recipe:





Air Fryer Jicama Curry Fries

My two top recipes of 2018 were I Speak French Fries & Jicama What?. Not just here but on Pinterest. I decided to do both with the curry seasoning I purchase from Primal Palate. Plus, I made a curry aioli.

The above air fryer recipes for potatoes fries and jicama fries will be the same with this recipe, you are merely changing out seasonings.

These fries were teenager approved.

The jicama fries are a tinge sweeter but nothing wrong with that. Works perfect with the curry.

Ingredients

1 Jicama

Light tasting oil or garlic infused oil

Primal Palate curry powder

Simply Organic all-seasons salt

Directions

Preheat the air fryer to 385

Peel the jicama skin. I used my chef knife and cut a thin slice to create a flat surface. I found it peeled more comfortable after a bit of refrigeration. It also worked better with the french fry cutter. Again you can slice them without the fry cutter, but it's an excellent kitchen contraption to have.

In the bowl drizzle light tasting olive oil over the jicama. Shake. Cover the jicama in curry powder and all-seasons salt. Shake. Jicama soaks in the seasonings, but it’s better to season as you go than over season. Some like salty and crispy others like less salt and not full-on crispy. 

Pour into the air fryer basket. Cook for about 30 minutes. Depending on the desired crispiness. The jicama takes a bit longer. Every 7-10 minutes shake the jicama in the basket or use a spatula to move them about for an even cook. Have a taste and determine if you’d like to add more seasoning.

The jicama has more texture and bite to it but not the crunch like potato fries.

Next up will be the curry potato fries.


Products used in this recipe:










Easy Curry Aioli

Ingredients

1 cup garlic infused olive oil

1 free range egg yolk

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon)

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

1 to 1 1/2 tsp curry powder (Primal Palate)

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

It works perfectly with salmon, jicama, and potato fries.

Sweet. Spice. Salt.


Products used in this recipe: