Stuffed pork roast with Cowboy Butter, lukewarm asparagus salad 'à la flamande' and baby potatoes with chervil

Q: How do you store Stuffed pork roast with Cowboy Butter, lukewarm asparagus salad 'à la flamande' and baby potatoes with chervil?

Cowboy Butter: max. 3 days in the refrigerator, freezing possible. Pork roast: up to 2 days in the refrigerator, up to 3 months in the freezer. Asparagus salad: best fresh, but can be kept in the refrigerator for up to 1 day.

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Air fryer Meat recipes

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A festive dish with everything on it – and all from just one appliance! This rolled pork roast from the air fryer is filled with the intense flavors of Cowboy Butter and pecorino. It comes with a lukewarm asparagus salad 'à la flamande' with eggs, fresh vinaigrette, and perfectly cooked baby potatoes with chervil. Everything is steamed and baked in the Philips Airfryer Dual Basket with steam function: convenient, quick, and deliciously seasonal. Thanks to the synchronization function, everything is ready at the same time. Delightful, right? Enjoy!

Download my FREE e-book hereA festive dish with everything on it – and all from just one appliance! This rolled pork roast from the air fryer is filled with the intense flavors of Cowboy Butter and pe ...

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Ingredients

What do you need?

Quantity: 4P

For the pork roast

1 pork roast of about 1 kg
100 g pecorino in slices
Kitchen twine

For the Cowboy Butter

250 g soft butter (room temperature)
1 bunch of parsley, finely chopped
4 spring onions, finely chopped
3 cloves of garlic, grated
1 tbsp mustard
1 tsp chili flakes
Juice and zest of 1 lemon
1 small onion, very finely chopped
1 tbsp honey
1 tsp smoked paprika powder
1 tbsp Worcestershire sauce
1 tbsp capers
4 anchovy fillets
Black pepper and salt

For the asparagus salad 1 bunch of white asparagus
1 bunch of green asparagus
600 g baby potatoes
4 fresh eggs, washed and dried
0.5 bunch of chervil
6 tbsp soft olive oil
3 tbsp cider vinegar
Salt and pepper from the mill

1 pork roast of about 1 kg
100 g pecorino in slices
Kitchen twine

1 bunch of white asparagus
1 bunch of green asparagus
600 g baby potatoes
4 fresh eggs, washed and dried
0.5 bunch of chervil
6 tbsp soft olive oil
3 tbsp cider vinegar
Salt and pepper from the mill

Preparation method

How do you make this?

1. Make Cowboy Butter Make sure the butter is at room temperature.
Thoroughly mix all ingredients with a fork or spatula until a smooth mixture.
Scoop into a jar or roll in plastic wrap into a sausage shape. Let set in the refrigerator.
Serve chilled or at room temperature.

2. Steam asparagus and baby potatoes (large basket) Peel the asparagus and break off the woody ends. Cut into thirds.
Wash the baby potatoes thoroughly and halve them.
Place asparagus and baby potatoes in the large basket
Set to steam for 25 minutes at 100°C.Tip: freeze peels and ends for asparagus cream soup.

3. Stuff and roast the pork roast (small basket) Cut the roast open into a rectangular piece.
Spread a layer of Cowboy Butter on it.
Distribute the pecorino over it and roll it up. Tie it with kitchen twine.
Lightly rub the outside with extra Cowboy Butter.
Place the roast in the small basket and bake for 45 minutes at 155°C.
Activate the synchronization function.
Add the eggs to the steam basket during the last 6 minutes (8 min for larger eggs).

4. Finish the asparagus salad Remove asparagus and baby potatoes from the basket, place in a dish.
Cool the eggs in ice water, peel and halve them.
Mix everything with olive oil, cider vinegar, pepper, salt, and finely chopped chervil.Twist on the classic: olive oil instead of butter, and chervil instead of parsley.

5. Serve Let the roast rest for 5 minutes.
Remove the kitchen twine and slice the meat.
Serve with the lukewarm salad and an extra spoonful of Cowboy Butter on top.

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