Product Chart

15
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STEAK KEBABS
PREP: 30 MINUTES | MARINATE: 2-12 HOURS | GRILL: 12 MINUTES | MAKES: 6 KEBABS
DIRECTIONS
1 In a bowl, mix together soy sauce, oil, brown
sugar, tomato ketchup, Worcestershire sauce,
garlic, herbs and season to taste.
2 Add steak and marinate for at least 2 hours
or overnight.
3 Remove the skewers from the water. Beginning
with steak, skewer the meat and vegetables,
alternating each.
4 Brush the kebabs with additional marinade. Place
on oven tray and place tray in oven on wire rack.
5 Turn unit ON. Select GRILL, select HI and set time
to 12 minutes. Select START/PAUSE to begin.
6 When cooking is complete, serve hot on a bed
of rice.
INGREDIENTS
2 tablespoons soy sauce
2 tablespoons sunflower oil
2 tablespoons brown sugar
2 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce
1 garlic clove, crushed
1 teaspoon dried mixed herbs
Salt and pepper to taste
600g sirloin steak, cut in 2.5cm cubes
1 yellow pepper, deseeded and cut in 2.5cm pieces
1 red pepper, deseeded and cut in 2.5cm pieces
1 red onion, cut in 2.5cm pieces
1 small courgette, cut in 2.5cm pieces
100g baby button mushrooms
6 wooden kebab skewers, soaked in water
for at least 1 hour or Ninja Skewers*
Serve with rice
*Ninja Skewers are available to purchase at ninjakitchen.co.uk
CROQUE MONSIEUR
PREP: 15 MINUTES | TOAST: 5 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Melt butter in a pan, add flour and mix until it
becomes a smooth paste. Drizzle the milk in and
stir continuously to avoid lumps. Slowly bring
up to the boil, whisking continuously. Reduce
the heat and simmer for 3–5 minutes, stirring
occasionally, until the sauce has thickened, and
the flour has cooked out. Remove from the heat,
season with salt and pepper.
2 Place 4 slices of bread on wire rack from the oven
on a chopping board. Spread each slice with a
thin layer of mustard. Cover the sauce with grated
cheese and a slice of ham. Top with remaining
slices of bread to sandwich together, press gently
together, then spread another thin layer of white
sauce over the top and sprinkle with remaining
grated cheese.
3 Slide wire rack with croques into oven. Turn unit
ON. Select TOAST, set slice 4 and set to level
4 darkness. Select START/PAUSE to begin.
Halfway through toasting, turn croques around.
4 When cooking has finished. Remove from oven
and serve immediately.
INGREDIENTS
40g butter
40g plain flour
400ml milk
Salt and pepper
8 freshly cut slices white bread
2 tablespoons Dijon mustard
4 slices ham
200g cheddar or emmental cheese, grated
Mains