Quick
start
guide
TIPS & TRICKS
COOKING CHARTS
15 CHEF-CREATED RECIPES
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
CRISPER PLATE
The crisper plate promotes
overall browning.
We recommend using it
every time you air fry.
NINJA® AIR FRYER
2
AIR FRY
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.
DIETARY KEY
VEGETARIAN
V
GLUTEN-FREE DAIRY-FREENUT-FREE
www.ninjatestkitchen.co.uk
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
ROAST
Roast foods
traditionally made
in an oven.
Crisper Plate
USING YOUR AIR FRYER’S FUNCTIONS
The Ninja® Air Fryer circulates super-hot air around your food to remove
moisture from its surface to give it that golden-brown, crispy finish.
FUNCTION
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
AIR FRY
Crisp using
less oil than
deep-fried food.
ACCESSORY
REQUIRED
TEMP TIME
Crisper Plate
REHEAT
Set time, in minutes and press
START/STOP to begin
Perfect for
reviving your
leftovers.
Adjust temp as needed
Crisper Plate
Set time, in minutes and press
START/STOP to begin
DEHYDRATE
Gently and slowly
remove moisture
from foods to
create delicious
homemade snacks.
Adjust temp as needed
Crisper Plate
ninjakitchen.co.uk 3
AIR FRY TIPS & TRICKS
MORE EVEN BROWNING
Use a cooking spray to evenly
coat ingredients for more
consistent browning.
SHAKE, SHAKE, SHAKE
Check food and shake drawer
frequently for even browning.
AUTO-STOP AND START
The unit will automatically pause
cooking when the drawer is
removed and will resume cooking
when the drawer is replaced.
CONVERT OVEN RECIPES
Convert oven recipes by using
the ROAST or BAKE function and
reducing the temperature by 10°C.
Check food frequently to avoid
overcooking.
FREESTYLING RECIPES
If you are cooking less food than
the recipe calls for, remember
to reduce the cook time. If you’re
cooking a bit more, increase the
cook time. Check food frequently.
AIR FRYING FRESH INGREDIENTS
For best results with fresh
vegetables, using at least 1
tablespoon of oil is a good rule
of thumb, but you can use more
or less to achieve your desired
level of crispiness.
DON’T OVERCROWD
Evenly arrange and space
ingredients out to ensure
consistent browning.
SECURE YOUR FOOD
To keep lightweight foods from
being blown around by the fan,
secure them with cocktail sticks.
–10°C
DEHYDRATE TIPS & TRICKS
SLICING
Use a mandolin slicer to get
consistent, thin fruit and vegetable
slices. Fruits and veggies should
be sliced as thinly as possible
without falling apart.
PREVENT OXIDATION
Fruits like apples and pears
quickly oxidise when cut.
To delay oxidation, soak them
in water with a squeeze of
lemon juice for 5 minutes.
DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as
dry as possible before placing
them in the drawer.
DON’T OVERLAP
Lay ingredients flat and close
together to optimise space.
Individual pieces should not
overlap or be stacked.
STORAGE
To maximise shelf-life, store
dehydrated foods at room
temperature in an airtight
container up to 2 weeks.
TRIM THE FAT
Before dehydrating beef or poultry,
make sure to trim off
all fat, as it does not dry out
and could turn bad.
HOW LONG TO DEHYDRATE?
Most fruits and veggies take
6–8 hours, while jerky takes
5–7 hours. The longer you
dehydrate ingredients,
the crispier they will become.
5–8
HRS
NINJA® AIR FRYER6
Air Fry Cooking Chart
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
VEGETABLES
Asparagus 250g Whole, stems trimmed
2 tsp 200°C 6-8 mins
Beetroot 6 small or 4 large (1kg) Whole None 200°C 45–60 mins
Bell peppers 4 (600g) Whole None 200°C 26–30 mins
Broccoli 400g Cut in 2.5cm florets 1 Tbsp 200°C 13–16 mins
Brussels sprouts 1kg Cut in half, stem removed 1 Tbsp 200°C 18–22 mins
Butternut squash 1kg Cut in 2.5cm pieces 1 Tbsp 200°C 23–26 mins
Carrots 1kg Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 20–24 mins
Cauliflower 900g Cut in 2.5cm florets 2 Tbsp 200°C 20–24 mins
Corn on the cob 4 Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
Courgette 1kg
Cut in quarters lengthwise,
then cut in 2.5cm pieces
1 Tbsp 200°C 18– 20 mins
Green beans 400g Trimmed 1 Tbsp 200°C 12–14 mins
Kale (for chips) 200g Torn in pieces, stems removed None 150°C 8–10 mins
Mushrooms 300g Wiped, cut in quarters 1 Tbsp 200°C 10–12 mins
Potatoes, King Edward,
Maris Piper, Rooster
1kg Cut in 2.5cm wedges
1 Tbsp 200°C 20–25 mins
4 whole (185-250g) Pierced with fork 3 times None 200°C 35-40 mins
Potatoes, sweet
1kg Cut in 2.5cm chunks
1 Tbsp 200°C 20–24 mins
4 whole (185-250g) Pierced with fork 3 times None 200°C 30–35 mins
POULTRY
Chicken breasts 4 (200g each) Boneless
Brushed with oil 190°C 20-22 mins
Chicken thighs
1kg Bone in
Brushed with oil 200°C 22–28 mins
1kg Boneless, skinless Brushed with oil 200°C 22-26 mins
Chicken wings 1kg None 1 Tbsp 200°C 22–26 mins
FISH & SEAFOOD
Fish cakes 4 (145g each) None
None 200°C 12–15 mins
Salmon fillets 4 (130g each) None Brushed with oil 200°C 8-10 mins
Prawns 16 large Whole, peeled, tails on 1 Tbsp 200°C 9–11 mins
BEEF
Burgers 4 (120-130g each) 2.5cm thick
None 190°C 8–10 mins
Steaks 2 (230g each) Whole None 200°C 6-10 mins
* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch.
Pat fries dry. The drier the fries, the better the results.
ninjakitchen.co.uk 7
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
VEGETABLES
Asparagus 250g Whole, stems trimmed
2 tsp 200°C 6-8 mins
Beetroot 6 small or 4 large (1kg) Whole None 200°C 45–60 mins
Bell peppers 4 (600g) Whole None 200°C 26–30 mins
Broccoli 400g Cut in 2.5cm florets 1 Tbsp 200°C 13–16 mins
Brussels sprouts 1kg Cut in half, stem removed 1 Tbsp 200°C 18–22 mins
Butternut squash 1kg Cut in 2.5cm pieces 1 Tbsp 200°C 23–26 mins
Carrots 1kg Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 20–24 mins
Cauliflower 900g Cut in 2.5cm florets 2 Tbsp 200°C 20–24 mins
Corn on the cob 4 Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
Courgette 1kg
Cut in quarters lengthwise,
then cut in 2.5cm pieces
1 Tbsp 200°C 18– 20 mins
Green beans 400g Trimmed 1 Tbsp 200°C 12–14 mins
Kale (for chips) 200g Torn in pieces, stems removed None 150°C 8–10 mins
Mushrooms 300g Wiped, cut in quarters 1 Tbsp 200°C 10–12 mins
Potatoes, King Edward,
Maris Piper, Rooster
1kg Cut in 2.5cm wedges
1 Tbsp 200°C 20–25 mins
4 whole (185-250g) Pierced with fork 3 times None 200°C 35-40 mins
Potatoes, sweet
1kg Cut in 2.5cm chunks
1 Tbsp 200°C 20–24 mins
4 whole (185-250g) Pierced with fork 3 times None 200°C 30–35 mins
POULTRY
Chicken breasts 4 (200g each) Boneless
Brushed with oil 190°C 20-22 mins
Chicken thighs
1kg Bone in
Brushed with oil 200°C 22–28 mins
1kg Boneless, skinless Brushed with oil 200°C 22-26 mins
Chicken wings 1kg None 1 Tbsp 200°C 22–26 mins
FISH & SEAFOOD
Fish cakes 4 (145g each) None
None 200°C 12–15 mins
Salmon fillets 4 (130g each) None Brushed with oil 200°C 8-10 mins
Prawns 16 large Whole, peeled, tails on 1 Tbsp 200°C 9–11 mins
BEEF
Burgers 4 (120-130g each) 2.5cm thick
None 190°C 8–10 mins
Steaks 2 (230g each) Whole None 200°C 6-10 mins
Use these cook times as a guide, adjusting to your preference.
OR
Shake your food
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.
NINJA® AIR FRYER8
Air Fry Cooking Chart,
continued
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
PORK
Bacon 4 rashers None
None 200°C 8–10 mins
Pork chops
2 bone-in (250g each) Bone in
Brushed with oil 190°C 14-17 mins
4 boneless (100g each) Boneless Brushed with oil 190°C 10-14 mins
Pork fillet 2 (350-500g each) Whole Brushed with oil 190°C 25–30 mins
Sausages 8 (450g) Whole None 200°C 8–10 mins
FROZEN FOODS
Chicken nuggets 695g None
None 200°C 20–22 mins
Fish fillets 4 (4 40g) None None 200°C 14–16 mins
Fish Fingers 10 (280g) None None 200°C 8-10 mins
Breaded Mushrooms 300g None None 190°C 15-18 mins
Onion Rings 300g None None 180°C 12 mins
Hash Browns 625g None None 180°C 20 mins
CHIPS
Home made chips, 1cm thick 500g Soak in water for 30 mins, pat dry
1-3 Tbs oil 200°C 20-25 mins
Home made chips, 2cm thick 500g Soak in water for 30 mins, pat dry 1-3 Tbs oil 200°C 20-24 mins
Frozen chunky oven chips 500g None None 200°C 20 mins
Frozen crinkle chips 500g None None 210°C 18-20 mins
Frozen curly fries 700g None None 210°C 18-20 mins
Frozen French fries 500g None None 180°C 20 mins
Frozen gastro chips 700g None None 210°C 22 mins
Frozen potato wedges 650g None None 190°C 20 mins
Frozen skin on fries 500g None None 200°C 18-20 mins
Frozen light straight cut chips 500g None None 200°C 18 mins
Frozen sweet potato fries 500g None None 190°C 20 mins
Homemade chips Chunky Chips Crinkle Chips French Fries
ninjakitchen.co.uk 9
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
PORK
Bacon 4 rashers None
None 200°C 8–10 mins
Pork chops
2 bone-in (250g each) Bone in
Brushed with oil 190°C 14-17 mins
4 boneless (100g each) Boneless Brushed with oil 190°C 10-14 mins
Pork fillet 2 (350-500g each) Whole Brushed with oil 190°C 25–30 mins
Sausages 8 (450g) Whole None 200°C 8–10 mins
FROZEN FOODS
Chicken nuggets 695g None
None 200°C 20–22 mins
Fish fillets 4 (4 40g) None None 200°C 14–16 mins
Fish Fingers 10 (280g) None None 200°C 8-10 mins
Breaded Mushrooms 300g None None 190°C 15-18 mins
Onion Rings 300g None None 180°C 12 mins
Hash Browns 625g None None 180°C 20 mins
CHIPS
Home made chips, 1cm thick 500g Soak in water for 30 mins, pat dry
1-3 Tbs oil 200°C 20-25 mins
Home made chips, 2cm thick 500g Soak in water for 30 mins, pat dry 1-3 Tbs oil 200°C 20-24 mins
Frozen chunky oven chips 500g None None 200°C 20 mins
Frozen crinkle chips 500g None None 210°C 18-20 mins
Frozen curly fries 700g None None 210°C 18-20 mins
Frozen French fries 500g None None 180°C 20 mins
Frozen gastro chips 700g None None 210°C 22 mins
Frozen potato wedges 650g None None 190°C 20 mins
Frozen skin on fries 500g None None 200°C 18-20 mins
Frozen light straight cut chips 500g None None 200°C 18 mins
Frozen sweet potato fries 500g None None 190°C 20 mins
Use these cook times as a guide, adjusting to your preference.
OR
Shake your food
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.
Potato Wedges Sweet Potato Fries
NINJA® AIR FRYER10
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry
60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef, chicken, turkey
jerky
Cut in 6mm slices, marinated overnight
70°C 5–7 hours
Salmon Cut in 6mm slices, marinated overnight 70°C 3-5 hours
Dehydrate Chart
Roast Cooking Chart
INGREDIENT AMOUNT
PREPARATION
INTERACTION TEMP COOK TIME
FRESH POULTRY & MEAT
Chicken Whole 1kg Season
Turn over halfway, brush with oil 190°C 30 mins
Beef topside, top rump 1kg Rolled roasting joint Season Turn over halfway, brush with oil 160°C
45-50 mins
(medium)
Pork loin 1kg Boneless Score fat Season Turn over halfway, brush with oil 190°C 50 mins
Half leg of lamb 1kg Season Turn over halfway, brush with oil 170°C 40-45 mins
Shoulder of lamb 1kg Season Turn over halfway, brush with oil 170°C 40 mins
ninjakitchen.co.uk 11
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry
60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef, chicken, turkey
jerky
Cut in 6mm slices, marinated overnight
70°C 5–7 hours
Salmon Cut in 6mm slices, marinated overnight 70°C 3-5 hours
INGREDIENT AMOUNT
PREPARATION
INTERACTION TEMP COOK TIME
FRESH POULTRY & MEAT
Chicken Whole 1kg Season
Turn over halfway, brush with oil 190°C 30 mins
Beef topside, top rump 1kg Rolled roasting joint Season Turn over halfway, brush with oil 160°C
45-50 mins
(medium)
Pork loin 1kg Boneless Score fat Season Turn over halfway, brush with oil 190°C 50 mins
Half leg of lamb 1kg Season Turn over halfway, brush with oil 170°C 40-45 mins
Shoulder of lamb 1kg Season Turn over halfway, brush with oil 170°C 40 mins
NINJA® AIR FRYER12
SAUSAGE ROLLS
SNACKS
& SIDES
INGREDIENTS
350g good quality sausage meat
1 tablespoon wholegrain
mustard
1 tablespoon freshly chopped
sage leaves or 1 teaspoon dried
sage leaves
Sea salt and ground black
pepper, as desired
1 x 320g ready rolled pu pastry,
room temperature
1 large egg, beaten
1-2 teaspoons poppy seeds
DIRECTIONS
1 In a medium bowl, mix sausage meat, mustard,
sage, salt and pepper.
2 Unroll pastry and cut in half lengthways.
3 Divide sausage meat in two and roll each into a
long sausage shape the same length as pastry.
4 Place rolled sausage meat onto pastries. Brush
long edge of pastry with water and seal pastry
around sausage meat. Using a floured sharp
knife, cut each sausage into 6 pieces. On the top
of each piece, cut a flew slashes into the pastry.
5 Insert a crisper plate in drawer. In an even layer,
add sausage rolls to drawer. Brush sausage rolls
with beaten egg and sprinkle poppy seeds over.
Insert drawer into unit.
6 Select AIR FRY, set temperature to 170°C and
set time to 12 minutes. Select START/STOP to
begin cooking.
7 When cooking is complete, remove from drawer
and serve hot or cold.
PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 12 SERVINGS
PROGRAM: AIR FRY
ninjakitchen.co.uk 13
INGREDIENTS
150g plain flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and ground black pepper,
as desired
250ml milk of choice
100g panko breadcrumbs
500g cauliflower, cut into
5cm florets
Cooking spray
30ml sunflower oil
90ml Bualo sauce
RANCH DRESSING
100ml mayonnaise
50ml milk of choice
1 tablespoon fresh chopped
parsley
1 tablespoon fresh chopped
chives
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
1 In a large bowl, add flour, onion powder, garlic
powder, cumin, paprika, salt and pepper.
Gradually whisk in milk until a smooth batter
is formed. In a separate large bowl, add
breadcrumbs.
2 One at a time, dip cauliflower florets into batter
until evenly coated, shaking o any excess.
Then place in the breadcrumbs and toss until
well coated, pressing to adhere, if necessary.
3 Insert crisper plate in drawer, then evenly coat
with cooking spray. Place cauliflower bites in
drawer, spray with cooking spray, then place
drawer into unit.
4 Select AIR FRY, set temperature to 170°C and
set time to 15 minutes. Select START/STOP to
begin cooking.
5 While cauliflower cooks, prepare the Bualo
sauce. In a small bowl, whisk the oil and Bualo
sauce together.
6 When cooking is complete, remove the drawer
from the unit and using a silicone brush, cover
each cauliflower floret with Bualo sauce.
7 Reinsert the drawer in the unit. Select AIR FRY,
set temperature to 170°C, and set time to 12
minutes. Select START/STOP to begin cooking.
8 When cooking is complete, serve the Bualo
cauliflower bites with ranch dressing.
CAULIFLOWER
BUFFALO BITES WITH
RANCH DRESSING
PREP: 10 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
TIP To make this recipe dairy-free or vegan, use vegan
mayonnaise and plant-based milk in the ranch dressing.
V
NINJA® AIR FRYER14
INGREDIENTS
2 small aubergines (approx.
500-600g), stalk trimmed, cut
in half lengthwise
1 tablespoon olive oil
Sea salt and ground black
pepper, as desired
100g tomato and basil sauce
150g cherry tomatoes, cut in
quarters
10 large basil leaves, chopped
150g mozzarella, cut in cubes
25g grated Parmesan or
vegetarian equivalent
DIRECTIONS
1 Brush the flesh of the aubergine with olive oil,
then season with salt and pepper.
2 Insert crisper plate in drawer, place aubergines
cut side down on the crisper plate and insert
drawer in unit.
3 Select ROAST, set temperature to 190°C and set
time to 20 minutes. Select START/STOP to begin
cooking.
4 When cooking is complete, transfer the
aubergines to a board and lightly hollow out
the flesh with a spoon. Place the flesh in a large
bowl along with the tomato and basil sauce,
cherry tomatoes, mozzarella, basil, salt and
pepper and mix until evenly combined. Evenly
fill the aubergines with the prepared mixture and
top with Parmesan cheese.
5 Place the stued aubergines on the crisper
plate, filling side up and insert drawer into unit.
6 Select AIR FRY, set temperature to 200°C and
set time to 12 minutes. Select START/STOP to
begin cooking.
7 When cooking is complete, serve stued
aubergines with salad, pasta or crusty bread.
STUFFED AUBERGINE
WITH MOZZARELLA
PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS
PROGRAM: ROAST & AIR FRY
SNACKS
& SIDES
V
ninjakitchen.co.uk 15
DIRECTIONS
1 In a shallow bowl, beat the eggs, mustard, hot
sauce, salt and pepper together until evenly
combined. In a separate shallow bowl, combine
the flour, seasonings, salt and pepper. In a third
shallow bowl, place crushed corn flakes.
2 Working in batches, place chicken pieces in flour
mixture and tap to remove any excess flour.
Then place chicken in egg mixture and evenly
coat. Finally, place chicken in cornflakes and toss
until evenly coated. Repeat with any remaining
chicken, then liberally spray all sides with cooking
spray.
3 Insert crisper plate in drawer, place chicken
nuggets in an even layer on the crisper plate and
insert drawer into unit.
4 Select AIR FRY, set temperature to 180°C and set
time to 22 minutes. Select START/STOP to begin
cooking.
5 When 10 minutes remain, remove drawer and
shake or turn chicken with silicone-tipped tongs.
Reinsert drawer to resume cooking.
6 To prepare the honey mustard dipping sauce, in a
small bowl, combine all sauce ingredients.
7 When cooking is complete, serve chicken
nuggets with the honey mustard dipping sauce.
CHICKEN NUGGETS
WITH HONEY MUSTARD
DIPPING SAUCE
PREP: 20 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
TIP For a different coating on the nuggets, substitute
crushed cornflakes for dried breadcrumbs in step 1.
INGREDIENTS
3 eggs
2 teaspoons yellow mustard
1 tablespoon hot sauce
Sea salt and ground black
pepper, as desired
75g plain flour
2 teaspoons paprika
1 teaspoon onion salt
1 teaspoon garlic powder
150g corn flakes, crushed
600g chicken breast, cut into
4cm cubes
Nonstick cooking spray
DIPPING SAUCE
50g mayonnaise
50g Greek yogurt
2 tablespoons Dijon mustard
1-2 tablespoons honey
Dash of hot sauce, optional
NINJA® AIR FRYER16
INGREDIENTS
2 slices white bread
100g Cheddar cheese, grated
1 egg yolk
1 teaspoon chopped fresh chives
½ teaspoon Worcestershire
sauce
½ teaspoon English mustard
powder
1 tablespoon beer or milk
Sea salt and ground black
pepper, as desired
DIRECTIONS
1 Insert crisper plate in drawer then place bread
slices on crisper plate. Insert drawer into unit.
2 Select AIR FRY, set temperature to 170°C and
set time to 4 minutes. Select START/STOP to
begin cooking.
3 While bread is toasting, in a small bowl,
mix together cheese, egg yolk, chives,
Worcestershire sauce, mustard powder and beer
or milk, salt and pepper.
4 When the toast is done cooking, remove toast
from drawer. The toast should be golden brown.
5 Spread cheese mixture over toast. Place toast on
crisper plate and insert drawer into unit. Select
AIR FRY, set temperature to 170°C and set
time to 4 minutes. Select START/STOP to begin
cooking.
6 When cooking is complete, remove toast and
serve immediately.
WELSH RAREBIT
PREP: 5 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
TIP If you prefer a vegetarian/vegan dish, remove the
Worcestershire sauce.
V
ninjakitchen.co.uk 17
INGREDIENTS
500g King Edward, Maris Piper
or Rooster potatoes, peeled, cut
into long chips, 1 ½cm thick
1-3 tablespoons vegetable oil
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 In a large bowl, add chips and oil and toss to
combine. Use at least 1 tablespoon oil. For
crispier results, use up to 3 tablespoons oil.
3 Insert crisper plate in drawer and place chips
on the crisper plate. Select AIR FRY, set
temperature to 200°C and set time to 25
minutes. Select START/STOP to begin.
4 After 10 minutes, remove drawer from unit and
shake chips or toss them with silicone-tipped
tongs. Reinsert drawer to resume cooking.
5 Check chips after 20 minutes. For crispier chips,
continue cooking for up to 25 minutes.
6 When cooking is complete, serve immediately
with your favourite sauce.
HOMEMADE CHIPS
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
TIP Shaking the chips is key for getting them crisp and
golden brown, so shake or toss with silicone-tipped
tongs frequently.
TIP Use at least 1 tablespoon oil when air frying home
made chips. For crispier results, use up to 3
tablespoons oil.
V
NINJA® AIR FRYER18
SNACKS
& SIDES
DIRECTIONS
1 In a large bowl, toss chicken wings with
barbecue sauce and oil. Cover and refrigerate for
1 hour.
2 Insert crisper plate in drawer, place wings on top
and insert drawer into unit.
3 Select AIR FRY, set temperature to 180°C and
set time to 24 minutes. Select START/STOP to
begin.
4 When 13 minutes remain, remove drawer from
unit and shake wings or toss them with silicone-
tipped tongs. Reinsert drawer to resume
cooking.
5 When cooking is complete, remove wings from
drawer and enjoy.
PREP: 5 MINUTES | MARINATE: 1 HOUR | COOK: 24 MINUTES
MAKES: 4 SERVINGS | PROGRAM: AIR FRY
INGREDIENTS
1kg chicken wings
120ml barbecue sauce
1 tablespoon oil
STICKY BBQ
CHICKEN WINGS
ninjakitchen.co.uk 19
TOFU STEAKS WITH
CHILLI VEGETABLES
MAINS
VEGETARIAN
INGREDIENTS
4 tablespoons BBQ sauce
1 tablespoon peanut butter
1 tablespoon soy sauce
2 tablespoons sunflower oil
400g firm tofu, drained,
pat dry, cut into 4 thick slices
300g mixed vegetables, mange
tout, asparagus, broccoli,
baby corn
2 tablespoons chilli oil
Sea salt and ground black
pepper, as desired
DIRECTIONS
1 In a small bowl, mix BBQ sauce, peanut butter,
soy sauce and oil together. Spread marinade
over tofu and leave for 30 minutes for the
flavours to develop.
2 Meanwhile, in a large bowl, toss vegetables with
chilli oil, salt and pepper.
3 Insert crisper plate in drawer. Place vegetables
in an even layer on crisper plate. Arrange tofu on
top of vegetables. Insert drawer into unit.
4 Select AIR FRY, set temperature to 180°C and
set time to 14 minutes. Select START/STOP to
begin cooking.
5 When cooking is complete, serve tofu with
vegetables.
PREP: 10 MINUTES | MARINATE: 30 MINUTES | COOK: 14 MINUTES
MAKES: 2 SERVINGS | PROGRAM: AIR FRY
TIP If you don’t have chilli oil, simply add pinch of chilli
flakes to olive oil and mix.
V
NINJA® AIR FRYER20
SPICE-RUBBED CHICKEN
BREASTS WITH
CHIMICHURRI
MAINS
POULTRY
INGREDIENTS
1 tablespoon sea salt
1 tablespoon ground paprika
1 teaspoon chilli flakes
1 tablespoon fennel seeds
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
4 x 200g chicken breasts
Olive oil, for brushing
CHIMICHURRI
60ml olive oil
30g fresh coriander leaves
30g bunch fresh parsley leaves
1 shallot, peeled, cut in quarters
4 garlic cloves, peeled
Zest and juice of 1 lemon
1 teaspoon sea salt
DIRECTIONS
1 In a small bowl, stir together all dried spices.
2 Pat the chicken breasts dry, brush with oil and
season them liberally on all sides with spice
mixture.
3 Insert crisper plate in drawer and place chicken
on top. Insert drawer into unit. Select ROAST,
set temperature to 180°C and set time to 25
minutes. Select START/STOP to begin.
4 While chicken is cooking, combine the
chimichurri ingredients in a food processor and
process until finely minced, being careful not to
over-process.
5 Cooking is complete when internal temperature
reaches 75°C. Remove drawer from unit and let
chicken cool for 5 minutes, then serve with a
generous amount of chimichurri.
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS
PROGRAM: ROAST
ninjakitchen.co.uk 21
INGREDIENTS
1 large garlic clove, peeled,
sliced
1 red chilli, deseeded, finely
sliced
500g sirloin steak, thinly sliced
250ml teriyaki sauce, divided
350g broccoli, cut in 2 ½cm
florets
1 tablespoon vegetable oil
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame
seeds, for serving
DIRECTIONS
1 In a large bowl, mix together garlic, chillies,
steak and half of the teriyaki sauce. Let marinate
in the fridge for at least 30 minutes or up to 24
hours. After marinating, strain beef and discard
excess sauce.
2 In a large bowl, toss the broccoli with the
vegetable oil, salt and pepper. Add to beef
mixture and toss together.
3 Insert crisper plate into drawer and place beef
mixture on top. Insert drawer into unit. Select
ROAST, set temperature to 190°C and set time
to 18 minutes. Select START/STOP to begin.
4 When 8 minutes remain, remove drawer and toss
beef and broccoli. Reinsert drawer to continue
cooking.
5 When cooking is complete, serve immediately
with remaining teriyaki sauce and sprinkled with
sesame seeds.
PREP: 5 MINUTES | MARINATE: 30 MINUTES | COOK: 18 MINUTES
MAKES: 2-3 SERVINGS | PROGRAM: ROAST
TERIYAKI BEEF &
BROCCOLI
MAINS
MEAT
TIP To make this recipe gluten free, use a gluten-free
teriyaki sauce.
NINJA® AIR FRYER22
GREEK MEATBALLS
WITH TZATZIKI
MAINS
MEAT
DIRECTIONS
1 To make the tzatziki, grate the cucumber into
long strips. Place a sieve over a medium bowl
and add cucumber strips and a pinch of salt into
the sieve. Set aside for 10 minutes.
2 In a small bowl, add yoghurt, garlic, lemon zest
and juice, oil, mint, and pepper.
3 In a medium bowl, add mince, onion, garlic,
herbs, spices, egg, salt and pepper. Mix together
then divide mixture into 12 equal pieces. With
wet hands, roll mince mixture into balls.
4 Insert a crisper plate in drawer. Add meatballs in
an even layer to drawer. Insert drawer into unit.
5 Select AIR FRY, set temperature to 200°C and
set time to 12 minutes. Select START/STOP to
begin cooking. When 6 minutes remain, remove
drawer and flip the meatballs over. Reinsert
drawer to continue cooking.
6 When cooking is complete, remove meatballs
from drawer and serve hot sprinkled with feta
cheese and tzatziki on the side.
PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 12 MINUTES
MAKES: 4 SERVINGS | PROGRAM: AIR FRY
INGREDIENTS
500g 10% lamb mince
1 small onion, peeled, finely
chopped
1 garlic clove, peeled, minced
1 tablespoon flat leaf parsley
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large egg, beaten
25g panko breadcrumbs
Sea salt and ground black
pepper, as desired
100g feta cheese, crumbled,
divided
TZATZIKI
½ cucumber, peeled, halved,
deseeded
Pinch of salt
150g Greek yoghurt
1 garlic clove, peeled, crushed
Zest and juice of ½ lemon
2 tablespoons olive oil
10g mint leaves, finely chopped
Ground black pepper, as desired
ninjakitchen.co.uk 23
INGREDIENTS
1 pork fillet (550-600g)
90ml olive oil, divided
1 ½ tablespoons red wine vinegar
1 tablespoon fresh parsley,
chopped
1 tablespoon honey
1 garlic clove, peeled, crushed
1 teaspoon dried fennel seeds
Sea salt and ground black pepper,
as desired
1 small aubergine, cut in 2 ½cm
pieces
2 plum tomatoes, quartered
1 small courgette, sliced in half
moons
1 medium red onion, peeled, cut in
2 ½cm pieces
1 red pepper, deseeded, diced
into 3cm pieces
1 apple, peeled, cored and cut into
chunks
2 garlic cloves, peeled, minced
10g fresh basil, torn into pieces
DIRECTIONS
1 Place the pork fillet into a shallow dish. In a clean
jam jar, add 50ml of olive oil, vinegar, parsley,
honey, crushed garlic, fennel seeds, salt and
pepper. Cover and shake until emulsified. Pour
marinade over pork then cover and refrigerate
for 2 to 4 hours.
2 In a large bowl, toss aubergine, tomatoes,
courgette, red onion, red pepper, apple, minced
garlic, remaining oil, basil, salt, and pepper.
3 Insert crisper plate in drawer. Arrange vegetable
mixture in an even layer on crisper plate. Place
pork on top of vegetables and insert drawer into
unit.
4 Select ROAST, set temperature to 190°C, and set
time to 35 minutes. Select START/STOP to begin
cooking.
5 When 15 minutes remain, remove drawer and
using silicone-tipped tongs, flip pork and toss
vegetables. Reinsert drawer in unit to continue
cooking.
6 When cooking is complete, let pork rest for
5 minutes before slicing and serving with
vegetables.
PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 35 MINUTES | MAKES: 2-3 SERVINGS
PROGRAM: ROAST
HERBED PORK FILLET,
ROASTED VEGETABLES
& APPLE
MAINS
MEAT
NINJA® AIR FRYER24
MUSTARD AND BROWN
SUGAR-CRUSTED
RIB EYE STEAKS
MAINS
MEAT
INGREDIENTS
1 tablespoon soft light
brown sugar
1 ½ teaspoons English
mustard powder
½ teaspoon sea salt
Pinch of ground
black pepper
2 x 230g rib eye steaks,
room temperature
Green salad, for serving
DIRECTIONS
1 In a small bowl, combine sugar, mustard powder,
salt and pepper. Evenly coat the steaks on both
sides by pressing the seasoning into the surface.
2 Insert crisper plate in drawer in the upper
position, place steaks in an even layer on crisper
plate and insert drawer into unit.
3 Select AIR FRY, set temperature to 200°C and
set time to 12 minutes. Select START/STOP to
begin cooking.
4 When 4 minutes remain, remove drawer from
unit and using silicone-tipped tongs, flip steaks.
5 When cooking is complete, transfer the steaks to
plates and allow them to rest for a few minutes.
Serve the steaks with a green salad.
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
TIP This recipe cooks steak to a medium result. For
a rarer result, cook for 2 minutes less. For a more
well-done result, cook for 2 minutes longer.
ninjakitchen.co.uk 25
LEMON & HERB
PANKO CRUSTED COD
MAINS
FISH
INGREDIENTS
4 x 125g cod loin fillets
1 teaspoon sea salt, divided, plus
more as necessary
80g panko breadcrumbs
50g butter, melted
2 tablespoons fresh parsley,
finely chopped
Zest and juice of 1 lemon
½ teaspoon ground black
pepper
DIRECTIONS
1 Season each cod fillet on both sides with ½
teaspoon salt.
2 In a small bowl, add salt, breadcrumbs, butter,
parsley, lemon zest, lemon juice and pepper
and mix until the breadcrumbs are thoroughly
coated. Generously pack the top of each cod
fillet with the breadcrumb mixture, pressing
down to adhere.
3 Insert crisper plate in drawer, place the fillets
breaded side up on the crisper plate and insert
drawer into unit.
4 Select AIR FRY, set temperature to 170°C and
set time to 12 minutes. Select START/STOP to
begin cooking.
5 When 2 minutes remain, check if the cod is
cooked. If needed, cook for an additional 2
minutes.
6 When cooking is complete, internal temperature
will read 65°C. Remove fillets and serve
immediately.
PREP: 5 MINUTES | COOK: 10-12 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
NINJA® AIR FRYER26
TOFFEE BREAD
PUDDING
DESSERT
INGREDIENTS
250ml milk
4 eggs
50g caster sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon sea salt
300g slightly stale bread, cut in
2 ½cm cubes
150g English toee bits, divided
Butter, for greasing
DIRECTIONS
1 In a large bowl, whisk together milk, eggs, sugar,
cinnamon, vanilla and salt until smooth.
2 Add bread and 100g toee bits to the egg
mixture and liberally coat. Cover the bowl and
refrigerate for 10 minutes.
3 Remove the crisper plate from the drawer.
Generously grease the drawer with butter.
4 Pour the bread mixture directly into the bottom
of the drawer. Pat the mixture down evenly using
a spatula. Sprinkle remaining 50g toee bits on
top. Insert drawer into unit.
5 Select ROAST, set temperature to 170°C and
set time to 20 minutes. Select START/STOP to
begin.
6 When cooking is complete, remove drawer and
let bread pudding cool for 20 minutes before
serving.
PREP: 10 MINUTES | CHILL: 10 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | PROGRAM: ROAST
V
ninjakitchen.co.uk 27
NOTES
For questions or to register your product,
visit us online at ninjakitchen.co.uk
NINJA is a registered trademark in the United Kingdom of SharkNinja Operating LLC.
©2024 SharkNinja Operating LLC.
AF140UK_Series_IG_QSG_Recipe_MP_240102_Mv1
