Quick Start Guide

NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 2524
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.
ROASTED SALMON &
PARMESAN ASPARAGUS
PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
75g fresh breadcrumbs
2 teaspoons Sherry
500g uncooked haddock fillets,
flaked
3 eggs
1 bunch fresh parsley, finely chopped
1 ½ teaspoons dried coriander
½ teaspoon salt
¼ teaspoon white pepper
Zest of 1 lemon
100g plain flour
150g dried breadcrumbs
Rapeseed oil for spraying
Serve with green salad, tartar
sauce, lemon wedges
DIRECTIONS
1 In a bowl, add fresh breadcrumbs, flaked fish
fillets and Sherry. Mash well to combine, beat
one egg and add in with chopped parsley,
coriander, pepper, salt and lemon zest. Mix
well.
2 Prepare three shallow dishes for dipping
the fish. One dish with flour, one dish with
breadcrumbs and one dish with the remaining
2 eggs, beaten well. Line a baking tray with
baking parchment.
3 Flour your hands and form croquettes from
the mixture that are about 5-7cm in length.
Roll the croquettes first in flour, then in egg,
and finally in the breadcrumbs and place them
on the tray.
4 Insert the crisper plates in zone 1 and 2
drawers. Spray plate with rapeseed oil.
Place croquettes on crisper plate and spray
croquettes with oil. Select AIR FRY, set
temperature to 200°C and set time to 10
minutes. Select MATCH. Press START/STOP
to begin.
5 When cook time is finished, use silicone
coated tongs to remove the croquettes to a
serving dish.
6 Serve immediately with a salad, tartar sauce
and lemon.
HADDOCK CROQUETTES
PREP: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 4 SERVINGS
TIP: Double cream can be used if you don’t
have cooking Sherry on hand.