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ManualsBrandsNinja ManualsGrilling and toastingFoodi Health Grill & Air Fryer with Dehydrator

28 Questions? ninjakitchen.euMains | Fish

PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 15-18 MINUTES

MAKES: 2 SERVINGS | PROGRAM: GRILL

DIRECTIONS

1 Place half the potatoes in the centre of one piece

of foil. Place one cod fillet on top of potatoes, then

place 1 cube of butter on top of cod. Place 1 sprig

of tarragon on top of butter, then add half the

tomatoes, half the peas and half the olives around

the edges of cod. Season to taste with sea salt

and pepper.

2 Place a piece of foil on top of open cod parcel.

Form a 12cm by 16cm rectangle with sealed sides

by folding the top and bottom foil edges to

close parcel.

3 Repeat steps 1 and 2 with remaining ingredients.

4 Insert grill plate in unit and close lid. Select

GRILL, set temperature to MAX and set time

to 18 minutes. Select START/STOP to

begin preheating.

5 Once unit has beeped to signify it has preheated,

open lid and place cod parcels on grill. Close lid

and cook for 15 minutes.

6 After 15 minutes, open lid and check doneness of

cod. Be careful to open parcels carefully as steam

may have built up inside. If necessary, close lid and

cook cod for up to an additional 3 minutes, until

internal temperature reaches 75°C.

7 When cooking is complete, remove ingredients

from parcels and serve.

INGREDIENTS

300g new potatoes, sliced 1cm thick, par-boiled for

10 minutes

2x 120g frozen cod fillets, 3cm thick

2x 2.5cm cubes butter

2 tarragon sprigs

125g cherry tomatoes, both red and yellow

80g sugar snap peas or green beans,

stems trimmed

30g Kalamata olives, pitted and sliced

Sea salt, to taste

Ground black pepper, to taste

4 foil pieces, 24cm x 24cm

FROZEN COD AND

VEGETABLE PARCELS

TIP Substitute cod for your favourite frozen ﬁsh

MAINS

FISH

Questions? ninjakitchen.eu

GRILLED GARLIC &

HERB FLATBREAD

PREP: 30 MINUTES | RISE: 60-90 MINUTES | PREHEAT: APPROX. 8 MINUTES

COOK: 16 MINUTES | MAKES: 8 FLATBREADS PROGRAM: GRILL

DIRECTIONS

1 In a stand mixing bowl with dough hook

attachment, combine flour, salt, sugar and yeast.

Mix for 30 seconds to combine. Pour water and

1 tablespoon olive oil into mixing bowl and mix

on low speed for 7 minutes. If mixing by hand,

mix ingredients together in bowl, then knead

dough by hand for 10 minutes. Dough is done

when you press into the ball and it bounces back.

2 Place dough in a lightly oiled bowl and cover

with cling film or a tea towel. Keep in a warm

spot of your house until dough doubles in size,

60-90 minutes. Mix olive oil, garlic and parsley,

set aside.

3 Once dough has doubled in size, place on clean

work surface. Oil hands and work surface lightly

with olive oil. Divide dough into 8 even balls.

Form each ball into 20cm wide and 5mm thick

circles. Stretch each ball into an oval shape.

4 Insert grill plate in unit and close hood.

Select GRILL, set temperature to MAX and

set time to 16 minutes. Select START/STOP

to begin preheating.

5 Once unit has beeped to signify unit has

preheated, place one dough ball on grill and

brush with garlic herb oil. Close hood and grill

dough for 2 minutes.

6 Repeat step 6 with remaining balls of dough.

7 Grilled bread is best served immediately, but

can be reheated in foil on LOW for 3 minutes.

INGREDIENTS

500g plain flour

1 teaspoon fine sea salt

1 teaspoon caster sugar

5g fast acting dried yeast

250ml warm water

1 tablespoon + 50ml olive oil,divided plus

more for brushing

1 garlic clove, finely chopped

5g fresh parsley, chopped

Flaked sea salt, to taste

2 tablespoons soft butter, if desired

SNACKS

& SIDES

Snacks & Sides