It’s official. The season of sun, sand, and exciting summer parties is here. The heat may be beating down on us hard lately, but that’s not enough to stop us from dusting off our swimsuits and trusty sunblock. Of course, other than being a big season for vacations, summer is also known for one thing, especially for us Pinoys. Food, food, and lots of food!

Anyone who has been to a memorable getaway knows that it wouldn’t be complete without the right grub. Summer is a big eating season, whether you’re going to a full-on beach party or on a breezy picnic day with friends and family. If you’re someone who is particularly conscious about your diet, however, this can be admittedly a little bit challenging to balance. But did you know that you can still be on track with your healthy lifestyle without really missing out on the fun?

First, a necessary reminder: every type of body is a swimsuit-ready body. If you want to eat healthily, it should be for the benefit of your health and not for anything else. Second, good eating habits don’t necessarily mean living off salads or worse, starving yourself. Rather, it’s about being smart about what you eat, and in connection, about how you prepare your food.

Take air frying for example. If you’re a big fan of deep-fried foods, this method of cooking is the best alternative to still enjoy your favorites as it cuts down calories by 70 to 80 percent while also lessening fat content. Air frying works similarly to a convection oven by pushing out hot air and circulating it to cook the food. This method of cooking minimizes and even entirely removes the use of oil, which, according to research, has been linked to health problems like cancer, type 2 diabetes, and heart disease.

Currently, the Breville Smart Oven Air Fryer is one of the best versions of this in the market. Other than being the perfect kitchen partner for anyone who wants to cook and eat consciously, this model from the premium home brand is also a multifunctional wonder. Do you want to cook more than the usual fries and fried chicken? Breville’s top-notch unit can also help you make pizza, baked goods, and grilled favorites. It comes with 10 cooking functions, which include crumpet, slow cook, and roast features.

What’s also great about the Smart Oven Air Fryer is how convenient it is to use. You don’t need to be a seasoned chef to pull off summer bangers thanks to its Element IQ System that automatically creates the ideal cooking environment for a range of cooking techniques. This function entirely takes the guesswork out of cooking, which only means that you are even more ready now to enjoy your usual summer faves AND impress your friends and family with your curated feast.

Are you ready to be the darling of all your summer getaways? We’ve listed a few recipes that will surely make you stand out when you bring them to the potluck table.

For your Beach Getaway:

Did you really go to the beach without indulging in the usual Pinoy faves for this type of party? Give a healthy spin to Pinoy BBQ and Stuffed Squid with the recipes below!

OVEN GRILLED PINOY BBQ

Ingredients:

250 g pork belly (liempo), sliced into 1-inch thickness
300 g Pork shoulder (kasim)

Marinade

2 pieces calamansi (juiced)
0.25 cup Soy sauce
0.5 cup lemon lime soda
3 tbsp banana ketchup
2 tbsp Brown Sugar
1 tbsp Worcestershire Sauce
Salt, Iodized
Black Pepper Crushed
1 tbsp Vegetable Oil

Procedure:

Slice the pork into cubes and disregard the silver skin (this makes the pork absorb more of the marinade and tenderize)
In a bowl combine soy sauce, calamansi juice, brown sugar, banana ketchup, worcestershire sauce, vegetable oil, salt, pepper and the lemon lime soda. (lemon lime soda helps the meat tenderize while marinating and gives a sweet notes to the marinade)
Transfer the meat into the bowl and marinate it in the fridge for atleast 4 hours. (Overnight for best results)
While marinating, soak the bbq sticks in cold water.
After marinating the pork, fasten the marinated pork together using bamboo skewers.
Using the Breville Smart Oven, activate the Grill function on High setting. Arrange the pork bbq on the grill rack, brush with leftover marinade or the basting sauce and grill for 20 mins on the top side.
After 20 mins, flip the bbq to other side, brush with basting sauce and grill for another 10 mins.
Once ready, transfer into plate and serve with spiced vinegar of your choice. Enjoy!

BROILED STUFFED SQUID

Ingredients:

400 g Squid
60 g Vegetable, Salad Tomato
30 g Vegetable,Ginger
20 g Vegetable, Onion Leeks
30 g Vegetable, Garlic Peeled
30 ml Condiments, Oyster Sauce
15 ml Tomato Ketchup
15 ml Condiments, Sriracha Sauce
10 g Sea Salt
5 g Spice, Black Pepper Crushed

Procedure:

Clean the squid thoroughly, take off the squid ink and transfer to a bottle (for future use), take off the skin.
Mince garlic, onions, tomatoes, ginger and leeks. Mix it in a bowl then season with salt and pepper. This will be your stuffing.
One by one stuff the squid with the minced vegetables. Secure the end side of the squid with toothpicks.
In a bowl combine oyster sauce, sriracha and ketchup. Line up the stuffed squid on the oiled baking tray then baste each squid with the sauce mixture.
In a pre-heated Breville Smart Oven Pro broil/grill the squid in the highest (HIGH) temperature for 10 mins. Serve with hot rice.

For your Summer Picnic:

Looking for easy to bring nibbles? These recipes for Pizza and Fish and Chips will be your new go-to for sure.

GLUTEN-FREE CAULIFLOWER PIZZA MARGHERITA

Ingredients:

1 kg Vegetable, Cauliflower
250 g Cheese, Mozzarella
250 g Cheese, Parmesan
2 piece Eggs, raw
340 g Groceries, Canned Tomato
30 g Vegetable, Garlic Peeled
50 g Vegetables, White Onion
40 g Herb, Basil
50 g Vegetable, Salad Tomato
60 ml Oil, Olive, extra virgin
5 g Spice, Black Pepper Crushed

Procedure:

Separate Cauliflower into florets. Using the Breville Kinetix Pro blender. Process the cauliflower florets into grain size (Rice the florets).
Cook “Cauliflower Rice” by Baking in the Breville Smart Oven for 15 minutes or microwave for 8 minutes.
Transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel. Let it cool for a bit. Once cooled, holding by the four corners of cheesecloth with one hand, squeeze out as much liquid as you can with another hand. Squeeze really well.
Form Cauliflower Pizza Crust. Transfer squeezed cauliflower to a bowl. Add egg, freshly chopped basil, cheese, salt and pepper, and mix well. Using your hands, flatten pizza dough on a prepared baking sheet lined with parchment paper and sprayed brushed with oil. Bake for 20 minutes
Flip and bake for a few more minutes until crispy.
For the Tomato sauce: In an oiled preheated pan, sauté onions and garlic for 5 mins. Add the diced canned tomatoes then set the fire into low. Simmer for 10 mins. Season with Salt and pepper.
Pizza Assembly: Lather the tomato sauce into the cauliflower crust, top it with sliced fresh tomatoes then grate mozzarella and parmesan on top. Bake for 5 mins under 185 Deg C. Garnish it with fresh basil leaves and drizzle with extra virgin olive oil. Serve Hot and Crispy!

FISH AND CAMOTE CHIPS

Ingredients:

500 g cream dory fillet
0.5 cup All Purpose Flour
1 piece Eggs, raw
1 cup breadcrumbs
1 tbsp Calamansi juice
1 tbsp Fish sauce
1 tsp Sea Salt
0.5 tsp Black Pepper Crushed
0.5 tsp Paprika, ground
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp chili powder

For the camote chips:

2 piece sweet potato, large (peeled and cut into wedges)
1 tbsp Olive oil

For the garnish:

1 piece lemon (cut into quarters)
8 piece cilantro leaves (Wansoy)
1 tbsp olive oil (for spraying)

For the dips:

3 tbsp Tartar Sauce
3 tbsp Tomato Ketchup

Procedure:

Cut the dory fillet into quarters, coat the fish with olive oil, calamansi juice, and fish sauce. Marinate for 10 mins.
In a shallow dish, mix the bread crumbs with paprika, chili powder, black pepper, garlic powder, onion powder, and salt.
Coat each fish fillet in bread all-purpose flour, dip into the egg, and coat with breadcrumbs. Spray olive oil into the camote wedges.
Transfer the breaded fish fillets and sweet potato wedges into the air fry basket of the oven.
Spray each fish with olive oil.
Cook in the Breville Smart Oven Air Fryer at 390 deg F (or 200 deg C) for 12-15 minutes. After the first 8-10 minutes, open the oven and flip the fish fillets on the other side then continue cooking.
Once cooked, serve with prepared tartar sauce, tomato ketchup, and lemon wedges on the side. Best paired with an ice-cold beer.

For your Family Reunions:

Impress your picky titos and titas with these Filipino table regulars with a twist!

MUNGGO WITH GALUNGGONG AND TROPICAL STORM JUICE

Ingredients:

1 cup Munggo Beans
15 g Ginger, thumb
3 piece Garlic clove
2 piece Red tomatoes
0.5 cup chilli leaves (dahon ng sili)
2 tbsp Vegetable Oil
100 g Pork, Belly
2 tbsp Fish sauce

For the Galunggong:

3 piece Galunggong Fish
240 ml Vegetable Oil
15 g Sea Salt
5 g Black Pepper Crushed

For the Tropical Storm Juice:

0.5 piece Pineapple
100.00 g Fruits, Kiwi
30.00 g Herb, Mint
200.00 g Ripe Mango

Procedure:

Using the Breville multi-cooker, sauté cubed pork belly until crispy. Set aside.
In the same pan, sauté onion, garlic, ginger and tomatoes until fragrant. Add soaked munggo beans (drained the water) and saute for two mins.
Add 1 cup of water and 2 tbsp fish sauce and let it simmer until it softens. Add Chilli leaves and season with salt and pepper.
For the Galunggong Fish: For the Galunggong Fish: Before frying make sure the fish is well cleaned and season with sea salt.
Using the Breville Smart Oven Air Fryer, air fry the fish on each side or until crispy.
For the Tropical Storm Juice: wash all the ingredients well. Remove the skin of pineapple & cut into quarters.
Process all the ingredients using the Breville juicer.
Pour into glasses and serve with munggo, galunggong and rice.

PULLED PORK ADOBO CARNITAS IN CAULIFLOWER TORTILLA

Ingredients:

0.5 kg Pork shoulder (kasim)
0.25 cup Soy sauce
3 tbsp Vinegar, white
2 piece garlic clove, minced
1 tbsp Sea Salt
2 g Pepper, black
0.5 tsp cayenne pepper, ground
1 tbsp Coconut Sugar
1 tsp Cumin powder
1 tsp Paprika, ground
500 g Cauliflower
1 cup Coconut flour
6 g Oregano, dried
3 piece Eggs, raw
1 tsp Sea Salt
0.5 tsp Black Pepper Crushed
1 tsp chili powder
1 cup mayonnaise
1 tbsp Calamansi juice
1 tsp onion powder

Procedure:

For the pulled pork adobo: Combine soy sauce, vinegar, paprika, cumin powder, sugar, minced garlic, salt, water and pepper in a bowl.
Marinate the pork cubes using the mixture. Place it in an oven safe casserole with lid then set aside.
Using the Breville Smart Oven, slow cook the adobo in “High Setting” for 3 hours. The meat will be so tender and moist that you can pull it with the use of fork. Once cooked, pull the pork and set aside.
For the cauliflower tortilla: Process the cauliflower florets using the Breville Kinetix Blender, until it resembles rice grains.
Line up the cauliflower in the preheated smart oven and roast for 10 mins under 150 deg C.
Take the cauliflower off the baking sheet and place it in a cheese cloth. Squeeze excess liquid and set aside.
In a bowl, mix coconut flour, eggs and cauliflower to form a dough.
Bake for 10 minutes at 375 deg F. Flip each circle, then bake for another 5-7 minutes.
Remove from the oven and place each tortilla on a baking rack to cool for 10-15 minutes.
For the chili-calamansi dressing: In a bowl combine chili powder, onion powder, salt, mayonnaise and calamansi juice until well incorporated.
Assemble the pulled pork onto the tortilla, top it with tomato salsa and drizzle with chili-lime dressing.

Enjoy summer to your heart’s content by hitting your health goals and eating good food with the Breville Smart Oven Air Fryer. You can find more recipes by visiting Breville’s Food Thinkers website or following their official Facebook and Instagram pages. Check out more about the Smart Oven Air Fryer by clicking here.

ADVT

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