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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 2120
INGREDIENTS
FOR THE VEGETABLES
500g carrots, sliced
1 red onion, diced
2 garlic clove, minced
250g chickpeas (drained)
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons chopped flat
leaf parsley
FOR THE KOFTA
500g minced beef
50g flat leaf parsley (leaves
& stems)
2 sprigs of mint, leaves removed
1 red onion
3 garlic cloves
3 tablespoons olive oil
½ teaspoon all spice
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon salt
DIRECTIONS
1 In Zone 1 drawer, without the crisper plate, mix
all vegetable ingredients except for parsley.
Insert into unit.
2 In a bowl, break down the beef. Finely chop
parsley, mint, onions and garlic together and
add to beef. Add the spices, salt and oil and
knead with clean hands until well combined.
Form 8 sausages of equivalent size and place
them on the crisper plate in the drawer in Zone
2. Insert into the unit.
3 Select Zone 1, turn the dial to select ROAST,
set the temperature to 190°C and the cooking
time to 25 minutes. Select Zone 2, turn the dial
to select MAX CRISP, set the cooking time to
10 minutes. Select SYNC. Press dial to start
cooking.
4 After 10 minutes, shake the vegetables.
Repeat after 20 minutes and flip the kofta.
5 When cooking is finished, add the chopped
parsley to the vegetables and serve with
the kofta.
BEEF KOFTA &
ROASTED VEGETABLES
PREP: 20 MINUTES | ROAST: 25 MINUTES | MAX CRISP: 10 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1.35kg whole chicken
1½ tablespoon olive oil
Few sprigs thyme
½ lemon, cut into quarters
4 garlic cloves, unpeeled and
bashed with back of a knife
Salt and pepper, to taste
FOR VEGETABLES
450g charlotte potatoes
(approx. 8), cut in half
lengthways
250g small carrots (approx.
4), peeled and cut in half
lengthways
250g medium parsnips (approx.
2), peeled and cut into
4 lengthways
2 medium red onions, peeled
and each cut into 4 wedges
3 tablespoon light olive oil
Few sprigs rosemary, roughly
torn
DIRECTIONS
1 Season the cavity of the chicken with salt and
pepper. Stu the lemon, thyme and garlic
into the cavity. Brush oil over the chicken and
season the outside.
2 Place the prepared vegetables into a bowl with
oil, toss and season to taste.
3 Insert the crisper plate into the Zone 1 drawer
and place the chicken inside. Insert the crisper
plate into the Zone 2 drawer and place the
vegetables inside.
4 Select Zone 1, turn the dial to select ROAST,
set temperature to 190°C and set time to 50
minutes. Select Zone 2, turn the dial to select
AIR FRY, set temperature to 190°C and set
time to 35 minutes. Select SYNC. Press the dial
to begin cooking.
5 After 25 minutes select Zone 1 and set
temperature to 160°C. Press the dial to
continue cooking.
6 Add the rosemary to the vegetables in Zone 2
and give them a turn.
7 Check and turn the vegetables again a couple
of times before the cooking time is up so
they cook and brown more evenly. Cooking is
complete when chicken reaches 75°C.
8 Carve and serve the chicken with the
vegetables.
ROAST CHICKEN &
ROOT VEGETABLES
PREP: 15 MINUTES | ROAST: 50 MINUTES | AIR FRY: 35 MINUTES | MAKES: 4 SERVINGS
TIP: Use the juices that have collected
in the bottom of the drawer to make a
delicious gravy.
TIP: Serve with 250g of Greek yogurt
mixed with 1 tablespoon of harissa.
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