Recipe Books – Ninja Kitchen Australia
Please make sure to read the enclosed Ninja® instructions prior to using your unit. QUICK START GUIDE + COOKING CHARTS + IRRESISTIBLE RECIPES CONTENTS Using your Ninja® Foodi® Air Fryer 3 Using DualZoneTM Technology 4 SYNC 4 MATCH 5 Cooking in a single zone 7 Cooking Charts 8 Air Fry 8 Dehydrate 12 Using DualZoneTM Technology: SYNC 14 Recipes 16 Chicken Hunters BBQ Chicken & Chips 16 Chicken Fajitas & Spicy Roast Potatoes 18 Pork Spicy Italian Hot Dogs 20 Sweet Potato Sausage Hash 21 Fried Pork & Sweet Potato Chips 22 Fish Haddock Croquettes 23 Roasted Salmon & Parmesan Asparagus 24 Garlic Prawns & Blistered Rosemary Potatoes 25 Coconut-Lime Cod & Cauliflower Rice 26 Vegetarian Spicy Halloumi Chips & Chilli Corn on the Cob 27 Cheesy Stuffed Mushrooms & Vegetable Medley 28 Sweet & Sour Tofu & Asian-Style Vegetables 30 Cauliflower Bites & Baked Sweet Potatoes 32 Desserts Peanut Butter Chocolate Brownies 34 Banoffee Muffins 35 Symbols V Suitable for vegetarians. 2 NINJA® AIR FRYER USING YOUR NINJA® FOODI® AIR FRYER 6 COOKING PROGRAMS MAX CRISP Best for frozen foods such as chips and chicken nuggets 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 DEHYDRATE Best for making veggie/fruit crisps and jerky BAKE Best for making cakes and other baked desserts FOR BEST RESULTS CRISPER PLATE The crisper plate promotes overall browning. We recommend using it every time you air fry by placing it in the drawer, then placing food on top of it. 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. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 3 Using DualZoneTM Technology SYNC Cooking 2 foods using 2 different functions, temps, or cook times? Program each zone and use SYNC to have both zones finish at the same time. MATCH Cooking the same food in each zone? Set Zone 1 and use MATCH to automatically duplicate settings to Zone 2. STEP 1: Program Zone 1 · Place food in drawers. · The unit defauls to Zone 1. · Select a cooking function (e.g., Air Fry). STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time. + STEP 3: Program Zone 2 · Select Zone 2. · Select a cooking function (e.g., Roast), and repeat Step 2. · Max Crisp is not available if already programmed in Zone 1. + STEP 4: Begin Cooking · 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. 4 NINJA® AIR FRYER STEP 1: Program Zone 1 · Place food in drawers. · The unit defauls to Zone 1. · Select a cooking function (e.g., Air Fry). · Max Crisp is not available when using MATCH. STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time. + STEP 3: Begin Cooking · Select MATCH. · Press START/STOP to begin cooking. + NOTE: The cooking time will automatically pause when a drawer is opened. Reinsert drawer to resume cooking. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 5 Using DualZoneTM Technology cont. 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. STEP 1: Program Zone 1 · Place food in drawers. · The unit defauls to Zone 1. · Select a cooking function (e.g., Air Fry). STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time. + STEP 3: Program Zone 2 Repeat steps 1 and 2 for Zone 2. + STEP 4: Begin Cooking · Press START/STOP to begin cooking. NOTE: The cooking time will automatically pause when a drawer is opened. Reinsert drawer to resume cooking. 6 NINJA® AIR FRYER Cooking in a single zone Only cooking one thing? Fill a single zone and use it like a traditional air fryer. STEP 1: Program Zone 1 · Place food in drawers. · The unit defauls to Zone 1. · Select a cooking function (e.g., Air Fry). STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time. + STEP 3: Begin Cooking · Press START/STOP to begin cooking. NOTE: The cooking time will automatically pause when a drawer is opened. Reinsert drawer to resume cooking. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 7 Air Fry Cooking Chart INGREDIENT AMOUNT PREPARATION TOSS IN OIL VEGETABLES Asparagus 200g Whole, stems trimmed 2 tsp Beetroot 6 small or 4 large (about 1kg) Whole None Bell peppers (for roasting) 2 peppers Whole None Broccoli 1 head (400g) Cut in 2.5cm florets 1 Tbsp Brussel sprouts 500g Cut in half, stem removed 1 Tbsp Butternut squash 500g-750g Cut in 2.5cm pieces 1 Tbsp Carrots 500g Peeled, cut in 1.5cm pieces 1 Tbsp Cauliflower 1 head (900g) Cut in 2.5cm florets 2 Tbsp Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp Courgette 500g Cut in quarters lengthwise, then cut in 2.5cm pieces 1 Tbsp Fine green beans 200g Trimmed 1 Tbsp Kale (for crisps) 100g Torn in pieces, stems removed None Mushrooms 225g Wiped, cut in quarters 1 Tbsp 750g Cut in 2.5cm wedges 1 Tbsp Potatoes, white e.g. King Edward, Maris Piper or Russet 450g 450g Hand-cut chips*, thin Hand-cut chips*, thick 1/23 Tbsp, vegetable oil 1/23 Tbsp, vegetable oil 3 whole (200g each) Pierced with fork 3 times None Potatoes, sweet 750g 4 whole (225g each) Cut in 2.5cm chunks Pierced with fork 3 times 1 Tbsp None POULTRY Chicken breasts 2 breasts (200g each) 4 breasts (150-175g each) None None Brushed with oil Brushed with oil Chicken thighs 4 thighs (200g each) 4 thighs (100g each) Bone in Boneless Brushed with oil Brushed with oil Chicken wings 1kg Drumettes & flats 1 Tbsp FISH & SEAFOOD Fish cakes 2 cakes (145g each) None Brushed with oil Salmon fillets 2 fillets None Brushed with oil Prawns 16 large Whole, peeled, tails on 1 Tbsp *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. 8 NINJA® AIR FRYER TEMP 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 150°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 190°C 190°C 200°C 200°C 200°C 200°C 200°C 200°C SINGLE ZONE when cooking in one zone -- not using the other zone. DUALZONE when cooking in both zones -- same or different foods. 812 mins 35-45 mins 16 mins 9 mins 1520 mins 2025 mins 1316 mins 1520 mins 1215 mins 1518 mins 8 mins 8 mins 7 mins 2022 mins 2024 mins 1924 mins 3035 mins 1520 mins 3642 mins 2025 mins 3540 mins 1520 mins 1517 mins 2025 mins 3540 mins 2530 mins 2025 mins 1820 mins 2528 mins 1015 mins 1520 mins 1315 mins 3538 mins 3035 mins 3740 mins 3740 mins 3035 mins 4045 mins 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. Shake your food We recommend shaking your food at least twice during the cooking cycle for best results. OR Toss with silicone-tipped tongs 2225 mins 34 mins 2228 mins 1822 mins 33 mins 3035 mins 2528 mins 2629 mins 2528 mins 4347 mins 15 mins 1013 mins 710 mins 1013 mins 1317 mins 1013 mins NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 9 Air Fry Cooking Chart, continued 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. INGREDIENT BEEF Burgers Steaks PORK Bacon Pork chops Sausages Gammon steaks LAMB Lamb chops FROZEN FOODS Chicken nuggets Breaded fish fillets Fish fillets in batter Fish fingers Chips Chips Sweet potato chips Hash browns Scampi in breadcrumbs Prawn tempura Chunky oven chips Potato wedges Roast potatoes Vegan burgers Battered onion rings AMOUNT PREPARATION TOSS IN OIL 4 quarter-pounders 2 steaks (230g each) 2.5cm thick Whole None None 4 strips, cut in half 2 thick-cut, bone-in chops 4 boneless chops 4 sausages 1 steak (225g) None Bone in Boneless Whole Cut rind at 2cm, turn over after 5 mins None Brushed with oil Brushed with oil None Brushed with oil 4 chops (340g) None Brushed with oil 1 box (397g) 4 fillets (Total 500g) 4 10 500g 1kg 450g 7 280g 8 prawns (total 140g) 500g 500g 700g 4 300g None None Turn halfway None None None None Single layer None Turn halfway None None None Single layer None None None None None None None None None None None None None None None None TEMP 190°C 200°C 180°C 190°C 190°C 200°C 180°C 200°C 200°C 200°C 180°C 200°C 180°C 180°C 190°C 200°C 180°C 190°C 180°C 180°C 190°C 180°C 190°C SINGLE ZONE when cooking in one zone -- not using the other zone. DUALZONE when cooking in both zones -- same or different foods. 12 mins 22 mins 1013 mins 1418 mins 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. 9 mins 19 mins 18 mins 79 mins 10 mins 12 mins 912 mins 2327 mins 1720 mins 1722 mins 1418 mins 1518 mins Shake your food We recommend shaking your food at least twice during the cooking cycle for best results. 16 mins 1416 mins 18 mins 15 mins 20 mins 42 mins 20 mins 15 mins 12 mins 8-9 mins 20 mins 20 mins 20 mins 10 mins 14 mins 1821 mins 2025 mins 1722 mins 1619 mins 2832 mins 5055 mins 2426 mins 1618 mins 1518 mins 1418 mins 3032 mins 2527 mins 1822 mins 13 mins 1416 mins OR Toss with silicone-tipped tongs 10 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 11 Dehydrate Chart INGREDIENTS FRUITS & VEGETABLES Apples Asparagus Bananas Beetroot Aubergine Fresh herbs Ginger root Mangoes Mushrooms Pineapple Strawberries Tomatoes MEAT, POULTRY, FISH Beef jerky Chicken jerky Salmon jerky Turkey jerky PREPARATION Core removed, cut in 3mm slices, rinsed in lemon water, patted dry Cut in 2.5cm pieces, blanched Peeled, cut in 3mm slices Peeled, cut in 3mm slices Peeled, cut in 3mm slices, blanched Rinsed, patted dry, stems removed Cut in 3mm slices Peeled, cut in 3mm slices, pit removed Cleaned with soft brush (do not wash) Peeled, cored, cut in 3mm - 1.25cm slices Cut in half or in 1.25cm slices Cut in 3mm slices or grated; steam if planning to rehydrate Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight Max Crisp Chart NOTE There is no temperature adjustment available or necessary when using the Max Crisp function. INGREDIENT FROZEN FOODS Chicken nuggets Chicken Wings Sweet Potato Fries French Fries French Fries Onion Rings AMOUNT 350g 1kg 500g 500g 1kg 300g PREPARATION None None None None None None TOSS IN OIL None 1 Tbsp 1 Tbsp None None None *Max Crisp function is 30 minutes long. Increase or add time as needed to reach your desired outcome. TEMP 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 70°C 70°C 70°C 70°C TEMP 200°C 200°C 200°C 200°C 200°C 200°C SINGLE ZONE when cooking in one zone -- not using the other zone. DUALZONE when cooking in both zones -- same or different foods. 78 hours 68 hours 810 hours 68 hours 68 hours 4 hours 6 hours 68 hours 68 hours 68 hours 68 hours 68 hours 78 hours 68 hours 810 hours 68 hours 68 hours 4 hours 6 hours 68 hours 68 hours 68 hours 68 hours 68 hours 57 hours 57 hours 35 hours 57 hours 57 hours 57 hours 35 hours 57 hours SINGLE ZONE when cooking in one zone -- not using the other zone. DUALZONE when cooking in both zones -- same or different foods. 10 mins 17 mins 1516 mins 14 mins 25 mins 9 mins 1517mins 2026 mins 2225 mins 24 mins 5560 mins* 215 mins NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 13 Using DualZoneTM Technology: SYNC Now you can cook two different foods with two different 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 RECIPE Fish Cakes ADD ONE RECIPE PER ZONE AMOUNT 2 fish cakes Balsamic Roasted Tomatoes 500g cherry tomatoes Honey Sage Pork Chops 23 boneless pork chops (120g each) Cajun Russet Potatoes 4 medium potatoes, diced Green Beans with Almonds 500g green beans, ends trimmed Miso Glazed Salmon 3 salmon fillets (170g each) Honey Hazelnut Brussel Sprouts 500g Brussel sprouts, cut in half Buffalo Chicken Thighs Plant Based "Meat" Burger Mediterranean Cauliflower Chips Corn on the cob 4 boneless skin-on chicken thighs (110-140g each) 500g plant-based ground "meat" (4 125g burgers) 1 head cauliflower, cut in 1.5cm florets 500g chips 4 Cobettes 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. 14 NINJA® AIR FRYER NOTE: For all recipes in this chart, season with salt and pepper as desired. MIX OR COMBINE THESE INGREDIENTS Brush with melted butter FUNCTION Air Fry SET BOTH ZONES AND USE SYNC TEMP/TIME 200°C | 15 minutes 60ml balsamic vinegar 1 Tbsp vegetable oil 1 Tbsp vegetable oil 1 Tbsp honey 2 Tbsp vegetable oil 2 Tbsp Cajun seasoning Roast Roast Air Fry 200°C | 15 minutes 200°C | 1720 minutes 200°C | 30 minutes 2 Tbsp vegetable oil 60g sliced almonds Air Fry 2 Tbsp miso paste, 1 teaspoon vegetable oil Rub onto salmon Air Fry 2 Tbsp vegetable oil, 60ml honey, 60g chopped hazelnuts Air Fry 200°C | 15 minutes 200°C | 15 minutes 200°C | 23 minutes 240ml buffalo sauce, toss with chicken Air Fry 200°C | 27 minute 1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry 190°C | 20 minute 120ml tahini, 2 Tbsp vegetable oil Air Fry 200°C | 35 minutes Season as desired Air Fry 200°C | 28 minutes Brush with melted butter Roast 180°C | 15 minutes NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 15 16 NINJA® AIR FRYER HUNTERS BBQ CHICKEN & CHIPS PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 25 MINUTES | MAKES: 4 SERVINGS 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, roll 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 chips in zone 2, then insert drawer in unit. 5 Select zone 1, select ROAST, set temperature to 180°C and set time to 35 minutes. Select zone 2, select AIR FRY, set temperature to 200°C, and set time to 35 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 5 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking. 8 When zone 2 time reaches 30 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. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 17 18 NINJA® AIR FRYER CHICKEN FAJITAS & SPICY ROAST POTATOES PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 20 MINUTES MAKES: 4 SERVINGS 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 Salt and freshly ground black pepper 1 onion, peeled and sliced 1 red pepper, de-seeded and sliced 1 yellow pepper, de-seeded and 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. 6Select zone 1, select AIR FRY, set temperature to 200°C and set time to 25 minutes. Select zone 2 and select ROAST, set temperature to 180°C and set time to 35 minutes. Select SYNC. Select START/STOP to begin. 7 A fter 7 minutes, give both drawers a shake or stir. Repeat again after 10 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. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 19 SPICY ITALIAN HOT DOGS WITH PEPPERS & ONIONS PREP: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS INGREDIENTS 1/2 onion, peeled, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 5 uncooked spicy Italian sausages 5 sub rolls DIRECTIONS 1Toss together onions, bell peppers, salt, black pepper and olive oil in a bowl. 2Insert a crisping plate in both drawers. Place sausages in zone 1 drawer, then insert drawer in unit. Place onion and bell peppers in zone 2 drawer, then insert drawer in unit. 3Select zone 1, select AIR FRY, set temperature to 200°C and set time to 18 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. 4When cooking is complete, remove drawers from unit. Divide the onion and bell peppers between the buns, then place sausages in buns and serve. SWEET POTATO SAUSAGE HASH PREP: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES MAKES: 4 SERVINGS INGREDIENTS 675g sweet potatoes, peeled, diced into 1.5cm pieces 2 tablespoons rapeseed oil 1 tablespoon minced garlic 1 teaspoon sea salt plus more, for taste with potatoes Ground black pepper, to taste 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 30 minutes. Select zone 2, select ROAST, set temperature to 200°C, and set time to 20 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. 20 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 21 FRIED PORK & SWEET POTATO CHIPS PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 24 SERVINGS INGREDIENTS PORK & SWEET POTATO CHIPS 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 chips COLESLAW 120g mayonnaise 120g honey mustard dressing 60g granulated sugar 60ml apple cider vinegar 1 tablespoon poppy seeds 1 tablespoon celery seeds 280g finely sliced red cabbage 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 chips in zone 2 drawer, then insert drawer in unit. 5 Select zone 1, select AIR FRY (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 30 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 W hen zone 1 time reaches 7 minutes, remove drawer from unit and flip pork chops using silicone-tipped tongs. Reinsert drawer to continue cooking. 8 In a large bowl, whisk together mayonnaise, honey mustard dressing, sugar, vinegar, poppy seeds and celery seeds. Add cabbage to the bowl and toss with dressing until evenly coated. 9 When cooking is complete, transfer pork chops to a plate and top with coleslaw. Serve with sweet potato chips. 22 NINJA® AIR FRYER HADDOCK CROQUETTES PREP: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 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 1In 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. 2Prepare 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. 3Flour your hands and form croquettes from the mixture that are about 57cm in length. Roll the croquettes first in flour, then in egg, and finally in the breadcrumbs and place them on the tray. 4Insert 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 17 minutes. Select MATCH. Press START/STOP to begin. 5When cook time is finished, use silicone coated tongs to remove the croquettes to a serving dish. 6Serve immediately with a salad, tartar sauce and lemon. TIP: Double cream can be used if you don't have cooking Sherry on hand. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 23 ROASTED SALMON & PARMESAN ASPARAGUS PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 24 SERVINGS 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 Salt and pepper to taste 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 17 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. GARLIC PRAWNS & BLISTERED ROSEMARY TOMATOES PREP: 10 MINUTES | AIR FRY: 15 MINUTES | MAKES: 24 SERVINGS INGREDIENTS 450g uncooked large prawns, peeled, de-veined 2 garlic cloves, peeled, finely chopped 1 tablespoon fresh thyme 1/2 teaspoon chilli powder 60ml plus 1 tablespoon vegetable oil, divided Sea salt, as desired Ground black pepper, as desired 300g cherry tomatoes 1 tablespoon fresh rosemary DIRECTIONS 1In a bowl, toss prawns with garlic, thyme, chilli powder, 60ml oil, salt and pepper. 2In a separate bowl, toss tomatoes with 1 tablespoon oil, rosemary, salt and pepper. 3Insert crisper plates in both drawers. Place prawns in zone 1 drawer, then insert drawer in unit. Place tomatoes in zone 2 drawer, then insert drawer in unit. 4Select AIR FRY, set temperature to 200°C and set time to 15 minutes. Select zone 2, AIR FRY, set temperature to 200°C and set time to 10 minutes. Select MATCH. Press the START/STOP button to begin cooking. 5W hen the zone 1 and zone 2 times reach 5 minutes, remove the drawers from unit and shake for 10 seconds. Reinsert drawers in unit to resume cooking. 6When cooking is complete, serve immediately. 24 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 25 COCONUT-LIME COD & CAULIFLOWER RICE PREP: 10 MINUTES | MARINATE: 12 MINUTES | AIR FRY: 20 MINUTES ROAST: 16 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 1 can (400ml) unsweetened coconut milk 1 lime, zest and juice 4 cod fillets (170g each) 3 teaspoons sea salt, divided 1/2 onion, peeled diced 1/2 teaspoon garlic powder 4 teaspoons rapeseed oil, divided 350g cauliflower rice 1/2 green pepper, chopped 25g fresh coriander, stems removed, for garnish 75g roasted and salted cashews, chopped, for garnish DIRECTIONS 1In a medium bowl, combine coconut milk and lime zest and juice. Season each fillet with 1/2 teaspoon salt, then place them in coconut milk mixture and marinate for 20 minutes. 2In a small bowl, gently toss diced onion and garlic powder with 1 teaspoon rapeseed oil and place in zone 2 drawer (with no crisper plate inserted). 3Insert a crisper plate into zone 1. Remove cod from marinade and place on crisper plate. Select zone 1, select AIR FRY, set temperature to 190°C and set time to 20 minutes. Select zone 2, select ROAST, set temperature to 160°C and set time to 16 minutes. Select MATCH. Press the START/STOP button to begin cooking. 4In a separate medium bowl, gently toss cauliflower rice, pepper, remaining salt and remaining rapeseed oil. 5When zone 2 time reaches 10 minutes, remove drawer from unit and add cauliflower rice mixture to the onion and stir to combine. Reinsert drawer to continue cooking. 6When cooking is complete, serve cauliflower rice in a bowl, gently placing cod fillets on top. Garnish with fresh coriander and chopped cashews, if desired. SPICY HALLOUMI CHIPS V & CHILLI CORN ON THE COB PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES MAKES: 4 SERVINGS INGREDIENTS HALLOUMI CHIPS 2 blocks halloumi (225g each) 75g plain flour 1 teaspoon sumac 1 teaspoon za'atar 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 1/2 teaspoon rose harissa 4 sweetcorn cobettes DIRECTIONS 1 Drain halloumi and pat dry. Cut into thick chips. 2 In a bowl, mix the flour, sumac and za'atar. 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 26 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 time reaches 10 minutes, rearrange halloumi chips and sweetcorn. Repeat when zone 1 time 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. 26 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 27 28 NINJA® AIR FRYER CHEESY STUFFED MUSHROOMS V & VEGETABLE MEDLEY PREP: 25 MINUTES | ROAST: 17-20 MINUTES | MAKES: 4 SERVINGS INGREDIENTS MUSHROOMS 300g frozen chopped spinach, thawed 60g cream cheese 30g grated Parmesan cheese 120g mozzarella cheese, divided 1 teaspoon finely chopped garlic 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon black pepper 2 large portobello mushrooms, cleaned, stems removed VEGETABLE MEDLEY 350g courgettes, medium diced 1 red pepper, medium diced 1 orange pepper, large diced 300g aubergine, medium diced 4 thick asparagus spears, ends trimmed, cut into 1cm pieces 1 tablespoon fresh thyme 2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1 Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid. 2 In a bowl, mix together cream cheese, parmesan cheese, 60g mozzarella cheese, garlic, nutmeg, salt and pepper. Add spinach and mix well. 3 Fill the mushrooms with the spinach and cheese mixture. 4 In a separate bowl, combine all vegetable medley ingredients and toss well. 5 Place prepared mushrooms in zone 1 drawer, without a crisper plate inserted then insert drawer in unit. Place vegetables without a crisper plate inserted in zone 2 drawer, then insert drawer in unit. 6 Select ROAST, set temperature to 180°C and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C, and set time to 27 minutes. Select SYNC. Press the START/STOP button to begin cooking. 7 When zone 1 and 2 time reaches 10 minutes, remove the zone 1 drawer from unit and top mushrooms with remaining mozzarella cheese. Remove the zone 2 drawer and stir vegetables. Reinsert drawer to continue cooking. 8 When cooking is complete, serve immediately. TIP: Parmesan cheese contains animal rennet however vegetarian substitutes are widely available. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 29 30 NINJA® AIR FRYER SWEET & SOUR TOFU V & ASIAN-STYLE VEGETABLES PREP: 15 MINUTES | AIR FRY: 20 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS 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 sweet & sour sauce (shop bought) 1 teaspoon garlic powder Sea salt, to taste Ground black pepper, to taste 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 25 minutes. Select zone 2, select ROAST, set temperature to 200°C and set time to 17 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. NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 31 CAULIFLOWER BITES V & BAKED SWEET POTATOES PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 400g cauliflower 150g plain flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon paprika Salt and freshly ground black pepper to taste 300ml milk 100g panko breadcrumbs 30ml sunflower oil 90ml Buffalo 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 Salt and pepper to taste 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 35 minutes. Select SYNC. Select START/STOP to begin. 7 Meanwhile mix the oil and buffalo sauce together. When zone 1 time reaches 15 minutes, remove drawer and baste cauliflower in buffalo 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. 32 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 33 PEANUT BUTTER V CHOCOLATE BROWNIES PREP: 15 MINUTES | BAKE: 35-40 MINUTES | MAKES: 8-10 SERVINGS INGREDIENTS 80g peanut butter, divided 40g butter 120g dark chocolate, divided 175g golden caster sugar 2 large eggs, beaten 60g self-raising flour 30g cocoa powder DIRECTIONS 1 Spray zone 1 drawer (without a crisping plate inserted) with cooking spray or oil, and line base with a piece of baking parchment. 2 Reserve 40g peanut butter and 30g chocolate. Break up the dark chocolate into pieces, add into a saucepan with peanut butter and butter. Gently melt, and leave to cool. Meanwhile in a large bowl, whisk together the sugar and eggs until thick and creamy like salad cream. Add in chocolate mixture and whisk together. 3 Sieve flour and cocoa powder together into bowl and fold in with a large metal spoon. Spoon brownie mixture into prepared lined drawer. Melt peanut butter in a microwave for 40 seconds. Drizzle over the top of brownie. 4 Insert zone 1 drawer in unit. Select zone 1, select BAKE, set temperature to 160°C, and set time to 35-40 minutes. Press the START/STOP button to begin cooking. 5 When zone 1 time reaches 5 minutes, check whether brownie is cooked through. Cooking is complete when the brownie is soft to touch in centre. 6 Melt remaining chocolate in microwave for 20 seconds, stir then 20 seconds and stir. Drizzle melted chocolate over the top of brownie. Leave to cool in drawer. 7 Leave to cool before lifting out, using the lining paper as a sling. Cut into squares. BANOFFEE MUFFINS V PREP: 15 MINUTES | BAKE: 15-20 MINUTES | MAKES: 12 MUFFINS INGREDIENTS 200g self-raising flour 1 teaspoon mixed spice 1/2 teaspoon salt 2 ripe bananas, approx. 320g with skins on 200g light brown sugar 100g vegetable oil 2 large eggs, beaten 1 teaspoon vanilla essence 50g chocolate chips 100g thick caramel or dulce de leche 12 dried banana chips to decorate DIRECTIONS 1 Sift the flour, mixed spice and salt into bowl. 2 In a large mixing bowl, peel and mash the bananas until smooth. Mix in sugar, oil, eggs, vanilla essence and whisk together until the oil is incorporated. 3 Slowly add the dry ingredients to bananas and whisk continually to combine, stir in chocolate chips. 4 Without a crisper plate inserted. Place 6 double thickness muffin cases in each drawer, spoon mixture between the muffin cases filling 3/4 full. Select zone 1, select BAKE, set temperature to 160°C, and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking. 5 When zone 1 time reaches 5 minutes, , check whether muffins are cooked through. Cooking is complete when a wooden skewer inserted in the centre comes out clean. Remove muffins from drawer and let cool on a wire rack for 5 minutes before serving. Top each muffin with a spoonful of caramel and a banana chip. 34 NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 35 For questions or to register your product, visit us online at ninjakitchen.co.nz or ninjakitchen.com.au AF30 0ANZ _ IG _QSG _ M P_ Mv4 © 2020 Shark Ninja Operating LLC. FOODI and NINJA are registered trademarks of SharkNinja Operating, LLC. DUALZONE is a trademark of SharkNinja Operating LLC.Adobe PDF Library 15.0 Adobe InDesign 15.0 (Macintosh)