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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 2726
INGREDIENTS
400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked
briefly in cold water and
squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 teaspoons Baharat spice mix
1½ tablespoon finely chopped
coriander
1½ tablespoon finely chopped
parsley
2 tablespoon olive oil
2 aubergines (approx. 600g in
total), each cut into 6 wedges
1 teaspoon salt
1 teaspoon pepper
Extra roughly chopped parsley
and coriander, to garnish
Aleppo chilli flakes, to sprinkle
(optional)
Oil cooking spray
Warm pitta bread, to serve
You will need four soaked 20cm
wooden skewers for this recipe.
DIRECTIONS
1 Mix the minced lamb, breadcrumbs, spring
onion, garlic, Baharat spice and finely chopped
coriander and parsley in a bowl. Add salt and
pepper. Divide the mixture into four and shape
evenly onto each skewer leaving 4cm at the
end of the stick.
2 Mix the aubergines with the 2 tablespoons of
oil and season to taste.
3 Insert the crisper plate into the Zone 1 drawer,
spray the crisper plate with oil and place the
kebabs onto the plate with each one facing in
opposite directions as you go so they fit. Insert
the drawer in unit.
4 Insert the crisper plate into the Zone 2 drawer
and place the aubergines inside. Insert the
drawer in unit.
5 Select Zone 1, turn the dial to select AIR FRY,
set temperature to 200°C and set time to 9
minutes. Select Zone 2, turn the dial to select
AIR FRY, set temperature to 200°C and set
time to 15 minutes. Select SYNC. Press the dial
to begin cooking.
6 Carefully give the aubergines a turn at least
twice whilst cooking so they brown evenly.
Check towards the end. They may need a
couple more minutes.
7 When cooking is complete, serve hot, with
warm pitta. Garnish with roughly chopped
parsley and coriander and sprinkled with
Aleppo pepper, if desired.
LAMB KEBABS &
AUBERGINE WEDGES
PREP: 20 MINUTES | AIR FRY: 15-17 MINUTES | MAKES: 4 SERVINGS
TIP: Serve with mint yogurt sauce by
combining 150ml Greek or whole milk
yogurt with a handful of chopped mint
and salt to taste.
INGREDIENTS
FOR THE CHIPS
700g King Edward or Maris
Piper potatoes
2 tablespoons sunflower oil
Sea salt
2 teaspoons semolina (optional)
Lemon wedges and parsley to
garnish
FOR THE FISH
2 slices stale bread, crusts
removed and torn into pieces
1 garlic clove
Zest of 1 lemon
5g fresh parsley, leaves and
stalks
Sea salt and pepper to taste
4 120g chunky thick skinless cod
fillets, pat dry
2 tablespoons oil
Serve with tartar sauce and
mushy peas
DIRECTIONS
1 Peel potatoes and cut into 1.5cm thick chips.
Place in a bowl, cover with water and allow to
soak for 30 minutes to remove excess starch.
Rinse and pat potatoes dry.
2 In a clean bowl, add chips, oil, salt and
semolina. Toss together to make sure the chips
are coated. Insert crisper plates into both
drawers and add the chips to Zone 1 drawer.
3 Place bread, garlic, lemon, parsley and
seasoning into a food processor. Whizz until
you have fine breadcrumbs. Add oil and pulse
until mixed. Spoon breadcrumb topping onto
cod. Press topping on with the back of spoon.
Spray Zone 2 drawer and carefully place
topped cod into drawer.
4 Select Zone 1, turn the dial to select AIR FRY,
set temperature to 200°C, and set time to 26
minutes. Select Zone 2 and turn the dial to
select ROAST, set temperature to 170°C and
set time to 14 minutes. Select SYNC. Press the
dial to begin cooking.
5 After 10 minutes, shake Zone 1 drawer, shake
again after 15 and 20 minutes. Check at 24
minutes if cooked enough.
6 When cooking time is complete, remove fish
and chips and serve with tartar sauce and
mushy peas.
FISH ‘N’ CHIPS
PREP: 10 MINUTES | AIR FRY: 24-26 MINUTES | ROAST: 14 MINUTES
MAKES: 4 SERVINGS
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