Ninja AF100UK Series User Manual

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.

Ninja AF100UK Series Specifications

General

Control	Digital
Functions	Air Fry, Roast, Reheat, Dehydrate
Timer	Up to 60 minutes
Weight	4.4 kg
Dishwasher Safe Parts	Yes
Non-Stick Coating	Yes
Capacity	3.8 Litres
Power	1550 Watts