Ninja Foodi Dual Zone Air Fryer

Using Your Ninja® Foodi® Dual Zone Air Fryer

Please make sure to read the enclosed Ninja instructions prior to using your unit.

6 Cooking Programs

• MAX CRISP: Best for frozen foods such as French fries 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

The crisper plate promotes overall browning. It is recommended for use with all recipes unless otherwise stated. Ensure the crisper plate is inserted into the bottom of the drawer before food is added, unless the recipe states it is not required.

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. ✅ Vegetarian Food

Using DualZone™ Technology

SYNC

Cook two foods using two different functions, temps, or cook times. Program each zone and use SYNC to have both zones finish at the same time.

Step 1: Program Zone 1

• Place food in drawers.
• The unit defaults 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.

Step 4: Begin Cooking

• Select SYNC.
• Press START/STOP to begin cooking.

NOTE: The cooking time will automatically pause when a drawer is opened. Reinsert drawer to resume cooking.

MATCH

Cook 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 defaults 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

• 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.

Using DualZone™ 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.

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 defaults 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.

Air Fry Cooking Chart

Use these cook times as a guide, adjusting to your preference.

For best results, shake or toss often. We recommend frequently checking your food and shaking or tossing it to ensure desired results.

FRESH VEGETABLES

FRESH POULTRY

FRESH FISH & SEAFOOD

*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.

Air Fry Cooking Chart, continued

Use these cook times as a guide, adjusting to your preference.

For best results, shake or toss often. We recommend frequently checking your food and shaking or tossing it to ensure desired results.

FRESH BEEF

FRESH PORK

FRESH LAMB

FROZEN FOODS

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.

Max Crisp Cooking Chart, Ideal for frozen foods

Use these cook times as a guide, adjusting to your preference.

For best results, shake or toss often. We recommend frequently checking your food and shaking or tossing it to ensure desired results.

NOTE: There is no temperature adjustment available or necessary when using the Max Crisp function.

Dehydrate Chart

FRESH MEAT, POULTRY, FISH

Using DualZone™ 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.

NOTE: For all recipes in this chart, season with salt and pepper as desired.

CHOOSE ANY TWO

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.

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 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 cooking is complete, 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.

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, 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 O, 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.

SPICY ITALIAN HOT DOGS WITH PEPPERS & ONIONS

PREP: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS

INGREDIENTS

• 1 small onion, 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

1. Toss together onion, peppers, salt, black pepper and olive oil in a bowl.
2. Insert a crisping 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.

SWEET POTATO SAUSAGE HASH

PREP: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

• 675g sweet potatoes, 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 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.

FRIED PORK & SWEET POTATO FRIES

PREP: 20 MINUTES | ROAST: 15 MINUTES | AIR FRY: 20 MINUTES | MAKES: 2-4 SERVINGS

INGREDIENTS

PORK & SWEET POTATO FRIES

• 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.

STEAK BITES WITH MUSHROOMS

PREP: 15 MINUTES PLUS 20 MINUTES MARINATING | AIR FRY: 12 MINUTES | MAKES: 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 salt
• 1/4 teaspoon 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.

ROASTED SALMON & PARMESAN ASPARAGUS

PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2-4 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 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.

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 1/2 teaspoons dried coriander
• 1½ teaspoon salt
• 1/4 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.

TIP: Double cream can be used if you don't have cooking Sherry on hand.

HOMEMADE FISH FINGERS WITH LEMON AND THYME NEW POTATOES

PREP: 15 MINUTES | AIR FRY: 15 MINUTES | ROAST: 20 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

INGREDIENTS

• 400g chunky cod fillets
• 50g plain flour
• Zest of 1 lemon, divided
• Salt and pepper
• 1 large egg, beaten
• 50g dried breadcrumbs
• Spray oil

FOR THE POTATOES

• 500g new potatoes, with skins on
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 garlic clove, crushed
• Sea salt flakes and pepper
• Lemon wedges and parsley to garnish
• Serve with peas and tartar sauce

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.

STUFFED PEPPERS

PREP: 10 MINUTES | ROAST: 22-25 MINUTES | MAKES: 4 SERVINGS

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
• Salt and pepper
• 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. Insert drawers in unit.
5. 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.
6. 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.
7. When cooking is complete, serve immediately with a tomato salad or sweet potato fries.

HALLOUMI FRIES & CHILLI CORN ON THE COB

PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

HALLOUMI FRIES

• 2 blocks halloumi (225g each)
• 75g plain flour
• Salt and pepper to taste
• 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
• 1/2 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.

TIP: If you prefer a spicier flavour, mix in 1 teaspoon sumac and za'atar with the flour.

SWEET & SOUR TOFU & 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 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.

TIP: If you don't enjoy Sweet and Sour sauce, substitute your favourite store bought sauce to tailor this recipe to your liking.

CAULIFLOWER BITES & 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 30 minutes. Select SYNC. Select START/STOP to begin.
7. Meanwhile mix the oil and buffalo sauce together. When zone 1 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.

PEANUT BUTTER 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 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

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.