Ninja MAX - Page 16

NINJA® AIR FRYER MAX ninjakitchen.eu 3130
MAINS
MEAT
INGREDIENTS
3 uncooked boneless,
skinless chicken breasts
(170-225g) butterflied
6 slices prosciutto
1 bunch asparagus, trimmed
30g sundried tomatoes in oil
150g grated mozzarella, divided
1 tablespoon salt
1 teaspoon ground black pepper
Cooking spray
DIRECTIONS
1 Start by laying out your butterflied chicken
breasts on a large work area. With the inside
facing up, lay 2 slices prosciutto on each chicken
breast. Take a small bundle of asparagus (about
5 standard asparagus or 3 jumbo asparagus) and
place on top of the prosciutto, towards one side of
the chicken breasts. Place sundried tomatoes on
the 3 chicken breasts. Divide mozzarella (75g)
between the 3 breasts. Season each with salt
and pepper.
2 Working one at a time, hold the asparagus in
place with your fingers, then roll the chicken
over the asparagus and other fillings. Repeat
with remaining chicken breasts. Use cocktail
sticks to secure the stued breasts.
3 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 200°C and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, add stued chicken to
the crisper plate. Spray each with cooking spray.
5 Select AIR FRY, set temperature to 200°C
and set time to 26 minutes. Select START/STOP
to begin.
6 After 12 minutes, remove pan and rotate chicken.
Reinsert pan to resume cooking.
7 In the last 2 minutes, remove pan and top
chicken with remaining mozzarella. Reinsert pan
to resume cooking.
8 When cooking is complete, allow chicken
to rest for 5 minutes before serving.
PROSCIUTTO-STUFFED
CHEESY CHICKEN
BREASTS
PREP: 20 MINUTES | COOK: 26 MINUTES | MAKES: 4–6 SERVINGS
PROGRAM: AIR FRY
TIP If you do not know how to butterfly chicken yourself,
you can ask your butcher to do it for you.
BANANA CAKE WITH
CREAM CHEESE AND
MASCARPONE FROSTING
DESSERTS
INGREDIENTS
200g self-rising flour
1 teaspoon mixed spices
1
/2 teaspoon salt
2 large, very ripe bananas
(320g in peel)
200g light brown sugar
100g vegetable oil
2 large eggs
1 teaspoon vanilla essence
Cooking spray
FROSTING
100g cream cheese
100g mascarpone cheese
75g icing sugar
DIRECTIONS
1 In a bowl, mix the flour, spices and salt.
2 Peel and mash bananas in a large mixing
bowl with a fork until bananas are completely
mashed. Add sugar, oil, eggs and essence to
bananas, using a whisk to incorporate.
3 Slowly add dry ingredients to bananas and
whisk continually to combine.
4 Remove the crisper plate from pan. Preheat unit
by selecting BAKE, set temperature to 160°C
and set time to 3 minutes. Select START/STOP
to begin.
5 Once unit has preheated, remove pan and spray
liberally with cooking spray. Place a 20cm circle
of paper in bottom of pan, add batter to pan on
top of paper and close pan drawer.
6 Select BAKE, set temperature to 160°C and set
time to 35 minutes.
7 After 30 minutes, check cake is cooked.
If needed, cook for up to an additional
5 minutes, until center of cake is completely
cooked through.
8 When cooking is complete, remove pan
and place on cooling rack for 5 minutes.
After 5 minutes, carefully turn out cake
and allow to cool completely.
9 In a bowl, mix together frosting ingredients and
spread evenly on top of cake. Slice and serve.
PREP: 15 MINUTES | COOK: 30-35 MINUTES | MAKES: 8 SERVINGS
PROGRAM: BAKE
TIP Top with chopped walnuts to decorate.