Quick Start Guide

NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 2726
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.
HOMEMADE FISH FINGERS WITH
LEMON AND THYME NEW POTATOES
PREP: 15 MINUTES | AIR FRY: 15 MINUTES | ROAST: 20 MINUTES
MAKES: 4 SERVINGS
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
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.
5 Insert drawers in unit.
6 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.
7 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.
8 When cooking is complete, serve
immediately with a tomato salad or sweet
potato fries.
STUFFED PEPPERS
PREP: 10 MINUTES | ROAST: 22-25 MINUTES | MAKES: 4 SERVINGS
V