Quick Start Guide

25
Questions? ninjakitchen.co.ukMains | Chicken
CAJUN CHICKEN WITH
GRILLED SALSA
3 Insert the probe horizontally into the centre of the
thickest part of the largest piece of chicken, (see
probe placement instructions on page 10).
4 When unit beeps to signify it has preheated, open
lid and place chicken breasts on the grill plate.
Close lid over the probe cord to begin cooking.
When unit beeps and the display reads FLIP, use
silicone- tipped tongs to flip the chicken breasts.
Close lid to continue cooking.
5 While the chicken is cooking, toss the tomatoes,
chilli, red onion and garlic cloves with the
remaining ½ tablespoon oil, salt and pepper to
taste and set aside.
6 When unit beeps to signal the chicken has
reached outcome, transfer to a plate or cutting
board to rest.
7 While the chicken is resting, place tomato mixture
on grill plate and close the lid. Select GRILL, set
temperature to HI, set time to 10 minutes. Since
the grill will already be hot, skip preheating by
pressing the PREHEAT button. Display will show
ADD FOOD, simply lift and close lid to begin
cooking.
8 When cooking is complete, put onto a board and
finely chop vegetables, then place in a bowl with
the coriander and lime juice, mix well. Serve warm
with the Cajun chicken.
DIRECTIONS
1 Plug probe into unit. To install the grill plate, slide
it into the front of the base so it hooks in, then
press down on the back until it clicks into place.
Close the lid. Select GRILL, set temperature to
MED, then select PRESET. Use the dial to select
CHICKEN. Press the dial to begin preheating,
(approximately 5 minutes).
2 While unit is preheating, drizzle ½ tablespoon oil
over the chicken breasts and season well with salt
and pepper then toss with the Cajun seasoning
until completely coated.
INGREDIENTS
1 tablespoon oil, divided
4 150g chicken breasts
Salt and freshly ground black pepper
2 tablespoons Cajun seasoning
6 large vine tomatoes
1 red chilli
1 red onion, quartered
2 garlic cloves, peeled
Small bunch of coriander leaves
2 limes, juiced
TIP If you prefer a vegetarian version, swap chicken for
tofu and cook for 6 minutes.
K
PREP: 10 MINUTES | PREHEAT: 5 MINUTES | GRILL: 25 MINUTES | MAKES: 4 SERVINGS
ROAST CHICKEN &
CAESAR SALAD
DIRECTIONS
1 Plug probe into unit. To install the grill plate,
slide it into the front of the base so it hooks in,
then press down on the back until it clicks into
place. Close the lid then select ROAST and set
temperature to 180°C, then select PRESET. Use
the dial to select CHICKEN. Press the dial to begin
preheating, (approximately 2 minutes).
2 While the unit is preheating, in a large bowl, mix
the first 5 chicken ingredients and rub over your
spatchcock chicken. Insert probe horizontally into
the centre of the thickest part of the chicken, (see
probe placement instructions on page 10).
3
When unit beeps to signify it has preheated, open
lid and place chicken onto the grill plate and close
the lid.
4
While the chicken roasts, make the dressing; in
a bowl, mix all dressing ingredients well and set
aside. Slice heads of lettuces in half lengthwise
and brush with oil. Set aside.
5
When cooking is complete, remove chicken from
grill and let it rest.
6
While chicken is resting, place romaine cut-
side down on grill plate. Select GRILL and set
temperature to HI. Set time to 3 minutes. Close
the lid and press the dial to begin cooking. Skip
preheat by pressing the PREHEAT button. At
this stage you could also grill your croutons (see
Tip). Display will show ADD FOOD, simply lift and
close lid to begin cooking.
7
Build salad by layering your grilled halves of
Romaine with shavings of Parmesan cheese and
croutons and pour over your dressing. Lay whole
chicken on bed of salad for a showstopping dish.
INGREDIENTS
ROAST CHICKEN
1 teaspoon sea salt flakes
½ teaspoon cracked fresh black pepper
2 tablespoons lemon juice
2 garlic cloves, crushed
1 tablespoon oil
1.5kg spatchcock chicken
CAESAR DRESSING
1 teaspoon Worcestershire Sauce
1 garlic clove, minced
½ teaspoon sea salt flakes
Pinch of ground black pepper
4 tablespoons mayonnaise
1 tablespoon oil
1½ tablespoon freshly squeezed lemon juice
30g finely grated Parmesan
CAESAR SALAD
2 large or 4 small heads Romaine lettuce, washed
keeping whole heads intact
75g croutons
40g shaved Parmesan cheese
TIP Grill thin slices of baguette brushed with olive oil for
two minutes on each side for big rustic croutons.
PREP: 15 MINUTES | PREHEAT: 2 MINUTES | ROAST: WELL DONE | GRILL: 3 MINUTES | MAKES: 4-6 SERVINGS
Mains | Chicken 24