You’ll Need
For the Beef Layer
400g beef mince
2 onions, finely chopped
2 garlic cloves, finely grated
1 tbsp vegetable oil
1 tbsp tomato puree
1 tsp sweet paprika
1/2 tsp dried thyme
200ml beef stock
Sea salt and black pepper
For the Mamaliga
200g fine or medium cornmeal
750ml water
1 tsp sea salt
25g butter
80g mature cheddar or Romanian telemea, grated
Optional but dangerous
Sour cream
Pickled chillies
Shredded cabbage salad
Equipment
One 1.8-litre deep heatproof dish
Method
Bring the water and salt to the boil in a saucepan. Whisk in the cornmeal slowly and cook for 8-10 minutes, stirring, until thick. Beat in the butter.
Preheat your air fryer to 185°C.
Put the mince, onions and oil in the heatproof dish and air fry for 10 minutes, breaking the meat up twice.
Stir in the garlic, tomato puree, paprika, thyme, stock, salt and pepper.
Air fry for 10 minutes more until the mince is cooked through and the sauce is thick rather than wet.
Spoon the mamaliga over the beef, rough up the surface and scatter over the cheese.
Increase the air fryer to 195°C and cook for 12-15 minutes until bubbling and browned.
Check the beef layer has reached 75°C and is piping hot, then rest for 5 minutes before spooning out.