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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 2524
DIRECTIONS
1 Wash potatoes, with a fork, prick skin several
times. Insert crisper plate in the Zone 1 drawer
and place the potatoes inside. Without the
crisper plate inserted, put the onions and
bacon in the drawer in Zone 2, mix and insert
into the unit.
2 Select Zone 1, then turn the dial to select
ROAST, set the temperature to 200°C and
the cooking time to 40 minutes. Select Zone
2, turn the dial to select AIR FRY, set the
temperature to 200°C and the cooking time to
15 minutes. Select SYNC. Press the dial to start
cooking.
3 After 20 minutes, turn the potatoes. After
another 15 minutes, stir the contents of drawer
2.
4 When cooking is complete, check that the
potatoes are tender by sticking the tip of a
knife into them. Let the potatoes cool, then cut
them in half and scoop potato with a spoon.
5 In a bowl, mash the potato filling, crème
fraîche, bacon, onion, grated cheddar, add with
salt and pepper. Stu the potato skins with
mixture. Use the sliced Cheddar to top each
stued potato.
6 Insert a crisper plate in the drawer in Zone 2,
divide the potatoes between the two drawers
and insert into the unit. Turn the dial to select
AIR FRY, set the temperature to 200°C and the
cooking time to 8 minutes and select MATCH.
Press the dial to start cooking.
7 Once cooking is complete, use silicone tongs
to place the potatoes on a plate and serve
immediately with a salad.
DIRECTIONS
1 Begin by boiling the rice in salted water until
tender (approx. 15 minutes) and draining it
well. Mix in butter and Parmesan. Spread the
mixture out onto a shallow tray and allow to
cool.
2 Heat olive oil in a non-stick frying pan and
saute mushrooms until liquid has evaporated.
Add garlic and cook for 2 minutes. Set aside
to cool.
3 When the rice has cooled down, mix in the
mushrooms, ham, parsley and eggs and
season to taste. Spread mixture in a thin layer
and allow to cool.
4 Divide the mixture into 12 even amounts. Place
some cold water into a bowl and dampen your
hands with water as you shape each amount
into a ball. Make a small indent into each ball
and place a cube of cheese inside. Close rice
mixture nearly over the cheese. Place each
ball onto a parchment lined tray as you go.
5 Insert crisper plates into both drawers. Spray
the plates with oil and set aside.
6 Roll each ball directly into panko breadcrumbs
and place into the drawers. Spray the rice
balls with oil and insert both drawers into unit.
7 Select Zone 1, turn the dial to select AIR FRY,
set temperature to 190°C and set time to
20 minutes. Select MATCH. Press the dial to
begin cooking.
8 When the rice balls are cooked, serve them
hot.
CHEESY BAKED POTATOES MUSHROOM, HAM &
CHEESE ARANCINI
PREP: 45 MINUTES (PLUS 30 MINUTES CHILLING TIME) | AIR FRY: 20 MINUTES
MAKES: 12 BALLS
INGREDIENTS
4 large baking potatoes
(250g to 300g each)
1 onion, diced
200g smoked bacon, cut
into little pieces
100g Cheddar cheese,
grated
100g Cheddar cheese,
cut in slices
2 tablespoons crème
fraîche
Salt
Pepper
INGREDIENTS
250g Arborio rice
50g unsalted butter
50g Parmesan, grated
2 teaspoons olive oil
250g chestnut mushrooms,
roughly chopped
2 cloves garlic, minced
90g thick sliced ham,
chopped into 1cm squares
25g bunch parsley
2 medium eggs, beaten
Approx. 50g Gruyère
cheese, cut into
12 x 2cm cubes
Salt and pepper, to taste
Oil cooking spray
CRUMBING MIXTURE
75-100g panko
breadcrumbs
PREP: 15 MINUTES | ROAST: 40 MINUTES | AIR FRY: 23 MINUTES
MAKES: 4 SERVINGS
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