Please make sure to read the enclosed Ninja instructions prior to using your unit.
+ COOKING CHARTS
+ IRRESISTIBLE RECIPES
QUICK START
GUIDE
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 32
USING YOUR NINJA FOODI
DUAL ZONE AIR FRYER
CONTENTS
4 COOKING PROGRAMS
AIR FRY
Best for fresh foods
like chicken wings
and your favourite
frozen snacks
ROAST
Best for roasting
vegetables
and meats
REHEAT
Best for reviving
leftovers
MAX CRISP
Best for frozen foods
such as French fries
and chicken nuggets
Using your Ninja Foodi Dual Zone Air Fryer 3
Using DualZone Technology 4
Cooking in a single zone 7
Cooking Charts 8
Air Fry 8
Max Crisp 12
Using DualZone Technology: SYNC 14
Recipes 16
Chicken
Hunters BBQ Chicken & Chips 16
Chicken Fajitas & Spicy Roast Potatoes 17
Meat
Spicy Italian Hot Dogs 18
Sweet Potato Sausage Hash 19
Fried Pork & Sweet Potato Fries 20
Steak Bites & Mushrooms 21
Fish
Roasted Salmon & Parmesan Asparagus 22
Haddock Croquettes 23
Homemade Fish Fingers & Lemon Thyme Potatoes 24
Vegetarian
Stued Peppers 25
Halloumi Fries & Chilli Corn on the Cob 26
Sweet & Sour Tofu & Asian-Style Vegetables 27
Cauliflower Bites & Baked Sweet Potatoes 28
FOR BEST RESULTS
SHAKE OR TOSS
For best results,
frequently shake your
food or toss it with
silicone-tipped tongs
to get it as crispy as
you’d like.
V
Vegetarian Food
CRISPER PLATE
The crisper plate promotes overall
browning. We recommend using
it every time you air fry and for all
recipes in this guide unless otherwise
stated. Ensure crisper plate is
inserted into the bottom of the
drawer before food is added unless
recipe states that the crisper plate is
not required.
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 54
SYNC
Using DualZone Technology
MATCH
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert
drawer to resume cooking.
STEP 1: Program Zone 1
STEP 2: Set Time & Temperature
STEP 3: Program Zone 2
STEP 4: Begin Cooking
• Place food in drawers.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Select Zone 2.
• Select a cooking function (e.g., Roast),
and repeat Step 2.
• Select SYNC.
• Press START/STOP to begin cooking.
• The zone with the shorter cook time
will display HOLD.
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert
drawer to resume cooking.
STEP 1: Program Zone 1
STEP 2: Set Time & Temperature
STEP 3: Begin Cooking
• Place food in drawers.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Select MATCH.
• Press START/STOP to begin cooking.
Cooking 2 foods using 2 dierent functions, temps, or cook times?
Program each zone and use SYNC to have both zones finish at the same time.
Cooking the same food in each zone?
Set Zone 1 and use MATCH to automatically duplicate settings to Zone 2.
+
+
+
+
+
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 76
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert
drawer to resume cooking.
STEP 1: Program Zone 1
STEP 2: Set Time & Temperature
STEP 3: Program Zone 2
STEP 4: Begin Cooking
• Place food in drawers.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
Repeat steps 1 and 2 for Zone 2.
• Press START/STOP to begin cooking.
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert
drawer to resume cooking.
STEP 1: Program Zone 1
STEP 2: Set Time & Temperature
STEP 3: Begin Cooking
• Place food in drawers.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Press START/STOP to begin cooking.
Want to cook two foods, but don't need them to finish at the same time?
Fill both zones and manually program each zone so they start at the same time.
Only cooking one thing?
Fill a single zone and use it like a traditional air fryer.
Using DualZone Technology cont. Cooking in a single zone
+
+
+
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 98
Air Fry Cooking Chart
* After cutting potatoes, allow uncooked chips to soak in cold water for at least 30 minutes to remove unnecessary starch.
Pat chips dry. The drier the chips, the better the results.
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
FRESH VEGETABLES
Asparagus 1 bunch (200g) Whole, stems trimmed 2 tsp 200°C 8–12 mins
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 35-45 mins
Bell peppers 2 peppers Whole None 200°C 16 mins
Broccoli 400g Cut in 2.5cm florets 1 Tbsp 200°C
9 mins
Brussels sprouts 500g Cut in half, stem removed 1 Tbsp 200°C 15–20 mins
Butternut squash 500-750g Cut in 2.5cm pieces 1 Tbsp 200°C 20–25 mins
Carrots 500g Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 13–16 mins
Cauliflower 600g Cut in 2.5cm florets 2 Tbsp 200°C 15–20 mins
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
Courgette 500g
Cut in quarters lengthwise,
then cut in 2.5cm pieces
1 Tbsp 200°C 15–18 mins
Fine green beans 200g Trimmed 1 Tbsp 200°C 8 mins
Kale (for crisps) 100g Torn in pieces, stems removed None 150°C 8 mins
Mushrooms 225g Wiped, cut in quarters 1 Tbsp 200°C 7 mins
Potatoes, white
e.g. King Edward,
Maris Piper or
Russet
750g Cut in 2.5cm wedges 1 Tbsp 200°C 18–20 mins
450g Hand-cut chips*, thin
1
/2–3 Tbsp, vegetable oil
200°C 20–24 mins
450g Hand-cut chips*, thick
1
/2–3 Tbsp, vegetable oil
200°C 23–26 mins
4 whole (200g each) Pierced with fork 3 times None 200°C 25-35 mins
Potatoes, sweet
750g Cut in 2.5cm chunks 1 Tbsp 200°C 15–20 mins
4 whole (225g each) Pierced with fork 3 times None 200°C 35 mins
FRESH POULTRY
Chicken breasts
2 breasts (150g each) None Brushed with oil 200°C 15-18 mins
4 breasts (150g each) None Brushed with oil 200°C 18-22 mins
Chicken thighs
4 thighs (800g) Bone in Brushed with oil 200°C 22–28 mins
4 thighs (600g) Boneless Brushed with oil 200°C 18–22 mins
Chicken wings 1kg Drumettes & flats 1 Tbsp 200°C 30-33 mins
FRESH FISH & SEAFOOD
Cod fillets 2 fillets (240g) None Brushed with oil 200°C 8-10 mins
Fish cakes 2 cakes (150g each) None Brushed with oil 200°C 12-15 mins
Prawns 16 jumbo (165g) Whole, peeled, tails on 1 Tbsp 200°C 3-4 mins
Salmon fillets 2 fillets (260g) None Brushed with oil 200°C 8-10 mins
OR
Shake your food
We recommend shaking
your food at least twice
during the cooking
cycle for best results.
Toss with
silicone-tipped tongs
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times as a guide, adjusting to your preference.
ninjakitchen.co.uk 11
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
FRESH BEEF
Burgers 4 patties (125g each) 2.5cm thick None 190°C 12 mins
Steaks 2 steaks (230g each) Whole Brushed with oil 200°C 8-12 mins
FRESH PORK
Bacon 4 rashers None None 180°C 9 mins
Gammon steak 1 steak (225g) Cut rind at 2cm, turn over after 5 mins Brushed with oil 200°C 10 mins
Pork chops
2 thick-cut, bone-in chops (250g each) None Brushed with oil 200°C 18-19 mins
4 boneless chops (100g) None Brushed with oil 200°C 12-15 mins
2 Pork Tenderloins (350-500g
each) None Brushed with oil 190°C 20-27 mins
Sausages 8 sausages Whole None 200°C 7–9 mins
FRESH LAMB
Lamb chops 4 chops (340g) None
Brushed with oil
180°C
12 mins
Lamb steaks 3 steaks (300g) None
Brushed with oil
180°C
12 mins
FROZEN FOODS
Breaded fish fillets 4 fillets (500g) Turn halfway None 200°C 20-22 mins
Breaded garlic mushrooms 300g None None 190°C 10-12 mins
Chicken goujons 11 (270g) None None 190°C 8 mins
Chicken Kiev 4 (500g) None None 180°C 15 mins
Chunky oven chips 500g None None 200°C 22 mins
Fish fillets in batter 4 (440g) Turn halfway None 180°C 18 mins
Fish fingers 10 (280g) None None 200°C 15 mins
Hash browns 7 (390g) Single layer None 200°C 15 mins
Potato wedges 500g None None 180°C 20 mins
Prawn tempura 8 prawns (140g) Turn halfway None 190°C 8-9 mins
Roast potatoes 700g None None 190°C 20 mins
Scampi in breadcrumbs 280g None None 180°C 12 mins
Sweet potato chips 500g None None 190°C 20-24 mins
Vegan burgers 4 (264g) Single layer None 180°C 10 mins
Vegan nuggets 14 (320g) Single layer None 180°C 12 mins
Vegan sausages 6 (300g) None None 180°C 8 mins
Yorkshire pudding 8 (150g) None None 180°C 3-4 mins
OR
Shake your food
We recommend shaking
your food at least twice
during the cooking
cycle for best results.
Toss with
silicone-tipped tongs
NINJA DUAL ZONE AIR FRYER10
NOTE Don't see the food you are looking for in the charts? Decrease the cook time on the packaging
by 25%. For best results, check food often and increase cook time if necessary.
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times as a guide, adjusting to your preference.
ninjakitchen.co.uk 13NINJA DUAL ZONE AIR FRYER12
Max Crisp Cooking Chart, Ideal for frozen foods
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL COOK TIME
FROZEN FOOD
Chicken nuggets 350g (24 nuggets) None None 8-10 mins
Chicken wings 1kg None 1 Tbsp 17 mins
French fries 500g None None 15 mins
French fries 1kg None None 25 mins
Onion Rings 300g None None 9 mins
Popcorn Chicken 850g None None 12 mins
NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times as a guide, adjusting to your preference.
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 1514
Using DualZone Technology: SYNC
RECIPE AMOUNT MIX OR COMBINE THESE INGREDIENTS FUNCTION TEMP/TIME
Fish Cakes 2 fish cakes Brush with melted butter Air Fry 200°C | 15 minutes
Balsamic Roasted Tomatoes 500g cherry tomatoes
60ml balsamic vinegar
1 Tbsp vegetable oil
Roast 200°C | 15 minutes
Honey Sage Pork Chops 2–3 boneless pork chops (120g each)
1 Tbsp vegetable oil
1 Tbsp honey,
1
/2 teaspoon dried sage
Roast 200°C | 17–20 minutes
Cajun Potatoes 4 medium potatoes, diced
2 Tbsp vegetable oil
2 Tbsp Cajun seasoning
Air Fry 200°C | 30 minutes
Green Beans with Almonds 500g green beans, ends trimmed
2 Tbsp vegetable oil
60g flaked almonds
Air Fry 200°C | 8–10 minutes
Miso Glazed Salmon 3 salmon fillets (170g each)
2 Tbsp miso paste, 1 teaspoon vegetable oil
Rub onto salmon
Air Fry 200°C | 15 minutes
Honey Hazelnut Brussels Sprouts 500g Brussels sprouts, cut in half
2 Tbsp vegetable oil, 60ml honey,
60g chopped hazelnuts
Air Fry 200°C | 23 minutes
Bualo Chicken Thighs 4 boneless skin-on chicken thighs (110-140g each) 240ml bualo sauce, toss with chicken Air Fry 200°C | 27 minutes
Plant Based "Meat" Burger
500g plant-based ground "meat" (4 125g burgers)
1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry 190°C | 20 minutes
Mediterranean Cauliflower 450g cauliflower, cut in 1.5cm florets
120ml tahini, 2 Tbsp vegetable oil
Air Fry 200°C | 17-20 minutes
French Fries 500g French fries Season as desired Air Fry
200°C | 20 minutes
Corn on the cob 4 Cobettes Brush with melted butter Roast 180°C | 15 minutes
Now you can cook two dierent foods with two dierent cook times, and watch as they
finish at the same time. Simply program each zone and let the SYNC feature do the rest.
CHOOSE ANY TWO ADD ONE RECIPE PER ZONE
SET BOTH ZONES
AND USE SYNC
NOTE: For best results, start checking food 2 minutes before cook time is complete.
Stop cooking at any time if the desired level of crispiness has been achieved, but
make sure any foods have reached a food-safe temperature.
NOTE: For all recipes in this chart, season with salt and pepper as desired.
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 1716
INGREDIENTS
600g potatoes e.g. Maris Piper
or King Edwards or Rooster,
cut in 1cm thick sticks
3 tablespoons oil
4 rashers of smoked back bacon
4 chicken breasts (170g each)
50g grated Cheddar cheese
4 tablespoons BBQ sauce
Sea salt
DIRECTIONS
1 Soak cut potatoes in cold water for 30
minutes to remove excess starch. Drain well,
then pat with a paper towel until very dry.
2 Meanwhile, flatten out chicken breasts into a
neat shape and wrap with bacon. Secure in
place with a cocktail stick.
3 Place chips with oil into a large mixing bowl;
toss to combine with at least
1
/2 tablespoon oil.
For crispier results, use up to 3 tablespoons oil.
4 Insert a crisper plate in both drawers. Place
chicken breasts in Zone 1, then insert drawer
in unit. Place fries in Zone 2, then insert
drawer in unit.
5 Select Zone 1, select ROAST, set temperature
to 180°C and set time to 25 minutes. Select
Zone 2, select AIR FRY, set temperature to
200°C and set time to 25 minutes. Select
SYNC. Select START/STOP to begin.
6 When Zone 1 time reaches 10 minutes, remove
drawer from unit and top chicken with cheese.
Reinsert drawer to continue cooking.
7 When Zone 2 time reaches 10 minutes,
remove drawer from unit and shake drawer
for 10 seconds. Reinsert drawer to continue
cooking.
8 When Zone 2 time reaches 20 minutes, shake
for 10 seconds. Re-insert drawer to continue
cooking for another 5 minutes if necessary.
Sprinkle with sea salt to serve.
9 When Zone 1 time reaches 0, check chicken
is cooked. Cooking is complete when their
internal temperature reaches at least 75°C on
an instant-read thermometer. Serve chicken
drizzled with BBQ sauce and chips.
HUNTERS BBQ CHICKEN
& CHIPS
PREP: 30 MINUTES | ROAST: 25 MINUTES | AIR FRY: 25 MINUTES
MAKES: 4 SERVINGS
CHICKEN FAJITAS
& SPICY ROAST POTATOES
INGREDIENTS
FAJITAS
3 chicken breasts
1 tablespoon smoked paprika
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1
/2 teaspoon dried chilli flakes
1 teaspoon dried oregano
4 tablespoon olive oil
Juice of 1 lime
Sea salt and ground black
pepper, as desired
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
8 medium tortillas
SPICY POTATOES
1kg baby potatoes,
cut in quarters
3 tablespoons olive oil
2 teaspoons hot paprika
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon sea salt
DIRECTIONS
1 Slice chicken breasts into thin strips.
2 Add spices, herbs, lime juice and oil into a
large bowl, season to taste and mix together.
3 Stir in chicken pieces, onion and peppers, mix
all together until everything is coated in
the marinade.
4 In another bowl, toss potatoes in oil and spices.
5 Insert a crisper plate in both drawers. Add
chicken and vegetables to Zone 1 drawer and
potatoes to Zone 2 drawer and insert into unit.
6 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 20 minutes. Select
Zone 2 and select ROAST, set temperature to
180°C and set time to 25 minutes. Select SYNC.
Select START/STOP to begin.
7 After 10 minutes, give both drawers a shake
or stir. Repeat again after 15 minutes.
8 When Zone 1 time reaches 0, check chicken
is cooked. Cooking is complete when the
internal temperature reaches at least 75°C on
an instant read thermometer.
9 Serve chicken and vegetables wrapped in the
tortillas with the potatoes on the side.
PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 20 MINUTES
MAKES: 4 SERVINGS
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 1918
INGREDIENTS
1 small onion, peeled, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1
/2 teaspoon sea salt
1
/4 teaspoon ground black pepper
1 tablespoon olive oil
5 uncooked spicy Italian sausages
5 sub rolls
DIRECTIONS
1 Toss together onion, peppers, salt, black
pepper and olive oil in a bowl.
2 Insert a crisper plate in both drawers. Place
sausages in Zone 1 drawer, then insert drawer
in unit. Place onion and peppers in Zone 2
drawer, then insert drawer in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 16 minutes. Select
MATCH to duplicate settings across both
zones. Press the START/STOP button to
begin cooking. When Zone 1 time reaches 11
minutes, remove drawer from unit and shake
drawer for 10 seconds. Reinsert drawer to
continue cooking. Repeat at 7 minutes.
4 When cooking is complete, remove drawers
from unit. Divide the onion and bell peppers
between the buns, then place sausages in
buns and serve.
SPICY ITALIAN HOT DOGS
WITH PEPPERS & ONIONS
PREP: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS
INGREDIENTS
675g sweet potatoes,
diced into 1.5cm pieces
2 tablespoons rapeseed oil
1 tablespoon minced garlic
1 teaspoon sea salt plus more,
as desired
Ground black pepper, as desired
3 teaspoons dried sage, divided
450g sausage meat
1
/2 large onion, peeled, diced
4 large eggs, poached or
fried (optional)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon chilli powder
DIRECTIONS
1 In a bowl, toss sweet potatoes with oil,
garlic, salt and pepper.
2 Insert a crisper plate into Zone 1. Place
potatoes in Zone 1 drawer, then insert
drawer in unit. Spread out the sausage meat
in Zone 2 drawer (without the crisper plate
inserted), then insert drawer in unit.
3 Select AIR FRY, set temperature to 200°C,
and set time to 25 minutes. Select Zone 2,
select ROAST, set temperature to 200°C and
set time to 35 minutes. Press the START/STOP
button to begin cooking.
4 When Zone 2 time reaches 17 minutes, remove
drawer from unit and stir sausage with a
wooden spoon. Add onion and stir to combine.
Reinsert drawer to continue cooking.
5 When Zone 1 time reaches 12 minutes,
remove drawer from unit and shake drawer
for 10 seconds. Stir in half the sage. Reinsert
drawer to continue cooking.
6 When cooking is complete, remove both
drawers from the unit and add potatoes
to the sausage mixture. Add cinnamon,
nutmeg, sage, chilli powder, 1 teaspoon salt
and mix thoroughly.
7 Serve immediately with a poached or fried
egg on top, if desired.
SWEET POTATO SAUSAGE HASH
PREP: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 2120
INGREDIENTS
240g plain flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1
/2 teaspoon chilli powder
2 large eggs
2-4 boneless pork chops, cut in
half lengthwise, pounded 1cm thick
450g frozen sweet potato fries
DIRECTIONS
1 Place flour, paprika, garlic powder, salt, pepper
and chilli powder in a bowl and mix well.
2 Place eggs in a shallow bowl and whisk
thoroughly for 60 seconds. Place seasoned
flour in a second shallow bowl.
3 Working one at a time, dip the pork chops
in egg, then in seasoned flour, then again in
egg, then again in flour. Set aside.
4 Place pork chops in Zone 1 drawer, then insert
drawer in unit. Place sweet potato fries in Zone
2 drawer, then insert drawer in unit.
5 Select Zone 1, select ROAST (with crisper plate
inserted), set temperature to 200°C and set
time to 15 minutes. Select Zone 2, select AIR
FRY, set temperature to 180°C and set time
to 20 minutes. Select SYNC. Press the START/
STOP button to begin cooking.
6 When Zone 2 time reaches 10 minutes, remove
drawer from unit and shake drawer for 10
seconds. Reinsert drawer to continue cooking.
7 When Zone 1 time reaches 7 minutes, remove
drawer from unit and flip pork chops using
silicone-tipped tongs. Reinsert drawer
to continue cooking.
8 When cooking is complete, transfer pork
chops to a plate and serve with sweet
potato fries.
FRIED PORK
& SWEET POTATO FRIES
PREP: 20 MINUTES | ROAST: 15 MINUTES | AIR FRY: 20 MINUTES
MAKES: 2–4 SERVINGS
INGREDIENTS
650g ribeye steak
4 tablespoons olive oil
1 teaspoon soy sauce
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
1
/2 teaspoon sea salt
1
/4 teaspoon ground black
pepper
400g chestnut mushrooms
Fresh chopped parsley,
to garnish
DIRECTIONS
1 Trim fat from steak and cut into 2.5cm cubes.
Place in a large bowl. Wipe mushrooms with
a damp paper towel and place in a separate
bowl. If the mushrooms are large, cut in half.
2 In a small bowl, combine olive oil, soy sauce,
garlic and herbs. Divide the mixture between
the steak and mushrooms.
3 Insert crisper plate in both drawers. Add steak
to Zone 1 drawer and mushrooms to Zone 2
drawer and insert both drawers into unit.
4 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 12 minutes. Select
Zone 2, select AIR FRY, set temperature
to 200°C and set time to 9 minutes. Select
SYNC. Press the START/STOP button to
begin cooking. When Zone 1 and 2 reaches
5 minutes, give both drawers a shake. When
cook time is finished, check the steak for
desired doneness and use silicone coated
tongs to remove food. Garnished with parsley
and serve with salad.
STEAK BITES WITH MUSHROOMS
PREP: 15 MINUTES PLUS 20 MINUTES MARINATING | AIR FRY: 12 MINUTES
MAKES: 4 SERVINGS
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 2322
INGREDIENTS
3 tablespoons steak seasoning
3 tablespoons brown sugar
3 salmon fillets (170g each)
4 tablespoons olive oil
450g asparagus, ends trimmed
30g grated Parmesan cheese
Sea salt and ground black
pepper, as desired
DIRECTIONS
1 In a small bowl, mix together steak seasoning
and brown sugar.
2 Rub the top of each salmon fillet with
1 tablespoon oil, then cover fillets generously
with sugar mixture. Set aside.
3 In a bowl, toss asparagus with remaining
1 tablespoon oil, salt and pepper.
4 Place the fillets in Zone 1 drawer, skin side
down, then insert drawer in unit. Place the
asparagus in Zone 2 drawer, then insert
drawer in unit.
5 Insert crisper plates in both drawers. Select
ROAST, set temperature to 200°C and set
time to 15 minutes. Select MATCH. Press the
START/STOP button to begin cooking.
6 When Zone 2 time reaches 7 minutes, remove
drawer from unit and flip asparagus using
silicone-tipped tongs. Reinsert drawer to
continue cooking.
7 When Zone 2 time reaches 2 minutes,
remove drawer from unit and sprinkle half the
Parmesan cheese over the asparagus and give
the drawer a light toss. Reinsert drawer to
continue cooking.
8 When cooking is complete, transfer fillets
and asparagus to a serving plate. Sprinkle
the remaining Parmesan cheese over the
asparagus and serve.
ROASTED SALMON &
PARMESAN ASPARAGUS
PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
75g fresh breadcrumbs
2 teaspoons Sherry
500g uncooked haddock fillets,
flaked
3 eggs
1 bunch fresh parsley, finely chopped
1 ½ teaspoons dried coriander
½ teaspoon salt
¼ teaspoon white pepper
Zest of 1 lemon
100g plain flour
150g dried breadcrumbs
Rapeseed oil for spraying
Serve with green salad, tartar
sauce, lemon wedges
DIRECTIONS
1 In a bowl, add fresh breadcrumbs, flaked fish
fillets and Sherry. Mash well to combine, beat
one egg and add in with chopped parsley,
coriander, pepper, salt and lemon zest. Mix
well.
2 Prepare three shallow dishes for dipping
the fish. One dish with flour, one dish with
breadcrumbs and one dish with the remaining
2 eggs, beaten well. Line a baking tray with
baking parchment.
3 Flour your hands and form croquettes from
the mixture that are about 5-7cm in length.
Roll the croquettes first in flour, then in egg,
and finally in the breadcrumbs and place them
on the tray.
4 Insert the crisper plates in Zone 1 and 2
drawers. Spray plate with rapeseed oil.
Place croquettes on crisper plate and spray
croquettes with oil. Select AIR FRY, set
temperature to 200°C and set time to 10
minutes. Select MATCH. Press START/STOP
to begin.
5 When cook time is finished, use silicone
coated tongs to remove the croquettes to a
serving dish.
6 Serve immediately with a salad, tartar sauce
and lemon.
HADDOCK CROQUETTES
PREP: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 4 SERVINGS
TIP: Double cream can be used if you don’t
have cooking Sherry on hand.
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 2524
DIRECTIONS
1 Remove skin from fillets. Cut cod into chunky
strips about 2.5cm x 10cm in size.
2 Prepare three shallow bowls for coating the
fingers. One plate with flour, half the lemon
zest and seasoning mixed together. One plate
with egg and one with breadcrumbs.
3 Dip the cod fingers first in flour mixture, then
in egg, and finally in the breadcrumbs. Insert
crisper plate in both drawers and spray Zone
1 drawer plate with oil. Place fish fingers in
drawer. Spray with oil.
4 If potatoes are too big, cut in half. In a bowl,
put olive oil, lemon juice, lemon zest, thyme,
garlic and seasoning. Add potatoes, toss
to ensure they are thoroughly coated in oil
mixture. Add potatoes to Zone 2 drawer and
insert both drawers into unit.
5 Select Zone 1, select AIR FRY, set temperature
to 210°C and set time to 15 minutes. Select
Zone 2, select ROAST, set temperature to
180°C and set time to 20 minutes. Select
SYNC. Press the START/STOP button to
begin cooking. When Zone 1 and 2 reaches
10 minutes, turn fish fingers over and give
potatoes a shake. When cook time is finished,
use silicone coated tongs to remove food to a
serving dish.
6 Serve immediately with salad, tartar sauce,
garnished with lemon wedges and parsley.
HOMEMADE FISH FINGERS WITH
LEMON & THYME NEW POTATOES
PREP: 15 MINUTES | AIR FRY: 15 MINUTES | ROAST: 20 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
400g chunky cod fillets
50g plain flour
Zest of 1 lemon, divided
Sea salt and ground black
pepper, as desired
1 large egg, beaten
50g dried breadcrumbs
Oil spray
FOR THE POTATOES
500g new potatoes
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme leaves
or 1 teaspoon dried thyme
1 garlic clove, crushed
Sea salt and ground black
pepper, as desired
Lemon wedges, for serving
Parsley, for serving
Salad, for serving
Tartar sauce, for serving
INGREDIENTS
4 peppers
2 pouches (250g each) cooked
vegetable rice
4 Sundried tomatoes in oil,
chopped, reserve some of the oil
for drizzling
2 tablespoons pesto
Sea salt and ground black
pepper, as desired
75g grated Cheddar cheese,
divided
Serve with a tomato salad or
sweet potato fries
DIRECTIONS
1 Cut peppers in half, deseed and remove
white bits. Put 4 halves in each crisper plate
and set aside.
2 In a bowl, if necessary, break down rice, mix
together with tomatoes, pesto and half the
cheese. Season to taste.
3 Fill peppers with the rice mixture.
4 Divide prepared peppers between both
drawers without a crisper plate. Drizzle a
little of the reserved oil over the top of rice.
5 Insert drawers in unit.
6 Select Zone 1, select ROAST, set temperature
to 180°C and set time to 22 minutes. Select
MATCH. Press the START/STOP button to
begin cooking.
7 When Zone 1 and 2 time reaches 15 minutes,
remove drawer from unit and top peppers
with remaining Cheddar cheese. Reinsert
drawers to continue cooking. Check at 22
minutes if cooked, otherwise cook for 3
minutes more.
8 When cooking is complete, serve
immediately with a tomato salad or sweet
potato fries.
STUFFED PEPPERS
PREP: 10 MINUTES | ROAST: 22-25 MINUTES | MAKES: 4 SERVINGS
V
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 2726
INGREDIENTS
HALLOUMI FRIES
2 blocks halloumi (225g each)
75g plain flour
Sea salt and ground black
pepper, as desired
1 lemon
150g natural Greek yogurt
2 tablespoon coriander, chopped
Cooking spray or oil
CHILLI CORN ON THE COB
50g butter, softened
2 teaspoons tomato ketchup
1 teaspoon honey
½ teaspoon rose harissa
4 sweetcorn cobettes
DIRECTIONS
1 Drain halloumi and pat dry. Cut into thick fries.
2 In a shallow bowl, add flour and seasoning.
Dip halloumi into the mix to lightly coat.
3 Insert crisper plates into both drawers.
Liberally spray drawer 1 with cooking spray
or oil, add halloumi and spray with oil. Insert
drawer into unit.
4 Make chilli butter: In a bowl, place butter,
tomato ketchup, honey and harissa, beat
together till smooth. Using a pastry brush, or
back of a teaspoon, brush each cobette with
butter. Reserve remaining butter by placing
in cling film, form into a sausage shape, wrap
and chill whilst corn is cooking. Place corn
onto crisper plate in Zone 2 drawer. Insert
drawer into unit.
5 Select Zone 1, select AIR FRY, set temperature
to 200°C and time for 18 minutes. Select Zone
2, select ROAST, set temperature to 180°C and
time to 15 minutes. Select SYNC. START/STOP
to begin.
6 When Zone 1 reaches 10 minutes, rearrange
halloumi fries and sweetcorn. Repeat when
Zone 1 reaches 6 minutes.
7 Cut chilli butter into 4 and place on top of
corn. Serve with halloumi topped with Greek
yogurt swirled with chopped coriander.
HALLOUMI FRIES
& CHILLI CORN ON THE COB
PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS
V
TIP: If you prefer a spicier flavour, mix in 1
teaspoon sumac and za'atar with the flour.
INGREDIENTS
400g firm tofu, pat dry and cut
into 2.5cm cubes
2 tablespoons corn flour
650g frozen stir fry vegetables
1 tablespoon vegetable oil
120g pre-made sweet & sour
sauce
1 teaspoon garlic powder
Sea salt and ground black
pepper, as desired
DIRECTIONS
1 In a bowl, toss tofu with corn flour
until coated.
2 Insert a crisper plate into both drawers. Place
tofu in Zone 1 drawer, then insert drawer in
unit. Place frozen vegetables and oil in Zone 2
drawer, then insert drawer in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 20 minutes. Select
Zone 2, select ROAST, set temperature to
200°C and set time to 15 minutes. Select
SYNC. Press the START/STOP button
to begin cooking.
4 When Zone 1 time reaches 15 minutes, from
unit and shake for 10 seconds. Reinsert drawer
to continue cooking. Repeat when Zone 1 time
reaches 7 minutes.
5 When Zone 2 time reaches 5 minutes remove
from unit and shake drawer for 10 seconds.
Reinsert drawer to continue cooking.
6 When cooking is complete, transfer tofu to a
bowl and toss with sweet & sour sauce until
coated. Transfer vegetables to another bowl
and toss with garlic powder, salt and pepper.
Serve immediately.
SWEET & SOUR TOFU
& ASIAN-STYLE VEGETABLES
PREP: 15 MINUTES | AIR FRY: 20 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS
V
TIP: If you don't enjoy Sweet and Sour sauce,
substitute your favourite store bought sauce
to tailor this recipe to your liking.
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 2928
INGREDIENTS
400g cauliflower
150g plain flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
Sea salt and ground black
pepper, as desired
300ml milk
100g panko breadcrumbs
30ml sunflower oil
90ml Bualo hot sauce
SWEET POTATOES
4 x 175g sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt flakes
RANCH SLAW
120g mayonnaise
60g ranch dressing
1 tablespoon cider vinegar
1 tablespoon poppy seeds
Sea salt and ground black
pepper, as desired
200g finely sliced red or
white cabbage
1 red skinned apple, cored and
finely sliced
1 stick celery, finely sliced
1 tablespoon flat leaf parsley,
chopped
1 tablespoon chives, chopped
DIRECTIONS
1 Cut the cauliflower into 2.5cm florets.
2 Put flour, onion, garlic, cumin, paprika into a
bowl and season to taste. Gradually whisk in
milk until a smooth batter is formed.
3 Put panko breadcrumbs into another bowl.
4 Dip cauliflower florets into batter to coat and
then toss in breadcrumbs until well coated.
5 Prick sweet potatoes with a fork several
times. Rub olive oil into potato skin and
sprinkle sea salt over.
6 Insert crisper plate in both drawers. Add
cauliflower bites to Zone 1 drawer and sweet
potatoes to Zone 2 drawer and insert into
unit. Select Zone 1, select AIR FRY, set
temperature to 180°C and set time to 25
minutes. Select Zone 2 and select AIR FRY,
set temperature to 200°C and set time to 30
minutes. Select SYNC. Select START/STOP
to begin.
7 Meanwhile mix the oil and bualo sauce
together. When Zone 1 reaches 15 minutes,
remove drawer and baste cauliflower in
bualo sauce mix. Turn sweet potatoes
at the same time. Reinsert drawers to
resume cooking.
8 In a large bowl, whisk together mayonnaise,
ranch dressing, vinegar, poppy seeds and
seasoning. Add cabbage, apple, celery and
herbs to the bowl and toss with dressing until
evenly coated.
9 Serve cauliflower bites with sweet potato
and coleslaw.
CAULIFLOWER BITES
& BAKED SWEET POTATOES
PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS
V
NINJA DUAL ZONE AIR FRYER ninjakitchen.co.uk 3130
NOTES NOTES
AF200UK_IG_QSG_MP_241007_Mv2
© 2024 Shark Ninja Operating LLC.
FOODI and NINJA are registered trademarks in the United Kingdom of SharkNinja Operating, LLC.
