Quick Start Guide

2120 NINJA
®
AIR FRYER ninjakitchen.eu
INGREDIENTS
4 medium portobello
mushrooms, washed, patted dry
250g uncooked pork sausage
25g grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons chicken stock
5g fresh parsley, chopped
Zest of 1 lemon
1 teaspoon sea salt
1
/2 teaspoon ground fennel seed
25g dried garlic & parsley
seasoned bread crumbs
INGREDIENTS
1 tablespoon sea salt
1 tablespoon ground paprika
1 tablespoon chilli powder
1 tablespoon ground fennel
1 teaspoon fresh cracked
black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 bone-in, skin-on chicken
breasts (375-625g each)
CHIMICHURRI
60ml olive oil
1
/2 bunch fresh coriander leaves
1
/2 bunch fresh parsley leaves
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon sea salt
DIRECTIONS
1 Carefully remove the stems from the mushroom
caps and set aside. Scoop out the black gills
inside the mushroom cap with a small spoon
and discard.
2 Roughly chop the mushroom stems and place in
a large mixing bowl. Add remaining ingredients,
except portobello caps and stir to combine.
3 Fill the mushroom caps so that the sausage
mixture forms an even mound on top of each
mushroom cap.
4 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 170°C and setting time to
5 minutes. Select START/STOP to begin.
5 After 5 minutes, place mushrooms on crisper
plate; reinsert pan. Select AIR FRY, set
temperature to 170°C and set time to
15 minutes. Select START/STOP to begin.
Cooking is complete when internal temperature
reaches 70°C.
6 When cooking is complete, let cool for
5 minutes before serving.
DIRECTIONS
1 In a small mixing bowl stir together all
dried spices.
2 Pat the chicken breasts dry and season them
liberally on all sides with spice mixture.
3 Insert crisper plate in pan and pan in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 150°C and setting the time to
3 minutes. Select START/STOP to begin.
4 After 3 minutes, place chicken in pan; reinsert
pan. Select AIR FRY, set temperature to
150°C and set time to 35 minutes. Select
START/STOP to begin.
5 While chicken is cooking, combine the
chimichurri ingredients in a food processor and
process until finely minced, being careful not to
over-process.
6 Cooking is complete when internal temperature
reaches 75°C. Remove pan and let chicken
cool for 5 minutes, then serve with a generous
amount of chimichurri.
SAUSAGE STUFFED
PORTOBELLO
MUSHROOMS
SPICE-RUBBED
CHICKEN BREASTS
WITH CHIMICHURRI
PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 STUFFED MUSHROOMS
PROGRAM: AIR FRY
PREP: 15 MINUTES | COOK: 35-40 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
MAINS MAINS
TIP: Mushrooms may need to be cooked in 2 batches
due to varying size of mushrooms.