Quick Start Guide

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41
TWICE BAKED
CHEESY POTATOES
BREADED
MUSHROOMS WITH LEMONY MAYO
DIRECTIONS
1 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. Place crisper basket
on top of grill plate so it sits level. Select ROAST,
set temperature to 200°C and set time to 35-40
minutes. Close the lid and press dial to begin,
(approximately 2 minutes).
2 While unit is preheating, wash potatoes, dry and
pierce skin with a fork several times. Massage oil
into skin of potato and sprinkle with sea salt.
3 When unit beeps to signify it has preheated, open
lid and place potatoes into crisper basket. Turn
potatoes when instructed.
4 When cooking is complete, check the potatoes
are tender by sticking a tip of a knife into them.
Allow potatoes to cool slightly, then cut in half
and scoop potato out with a spoon.
5 In a bowl, mash the potato filling, butter, half the
grated cheddar, parsley, salt and pepper. Stuff
the potato skins with mixture. Fold together. Use
the remaining cheddar to top each stuffed potato.
6 Select ROAST, set temperature to 220°C and
set time to 7 minutes. Close the lid and press
dial to begin. When unit beeps to signify it has
preheated, open lid and place potatoes into
crisper basket.
7 The potatoes should be golden brown, serve hot
with salad.
DIRECTIONS
1 In a small bowl, place flour and stir in 1 tablespoon
of the fajita seasoning. In another bowl add the
beaten eggs. In another separate bowl, mix the
breadcrumbs with the remaining 1 tablespoon of
seasoning.
2 Working in batches, coat the mushrooms
first in the flour, then the egg and lastly in the
breadcrumbs until every mushroom is completely
breaded.
3 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. Place the crisper
basket on the grill plate. Close the lid. Select
AIR FRY, set temperature to 180°C and set time
to 20 minutes. Press the dial to begin preheating,
(approximately 3 minutes).
4 When unit beeps to signify it has preheated,
open lid and place the breaded mushrooms in the
basket. Close lid to begin cooking. Use silicone
tipped-tongs to toss the mushrooms when
signalled and continue cooking.
5 While the mushrooms are cooking, add the lemon
zest and a squeeze of juice to the mayonnaise in a
small bowl and stir until well combined.
6 When cooking is complete, remove the breaded
mushrooms and serve with the lemony mayo.
V
V
INGREDIENTS
4 200g whole baking potatoes
Oil
Sea salt flakes
25g butter
50g grated mature Cheddar cheese, divided
2 tablespoons fresh chopped parsley
Salt and pepper
INGREDIENTS
50g plain flour
2 tablespoons fajita seasoning, divided
2 eggs, beaten
100g dried breadcrumbs
400g button mushrooms
1 lemon, zested
4 tablespoons mayonnaise
PREP: 5 MINUTES | PREHEAT: 2 MINUTES | COOK: 42-47 MINUTES | MAKES: 4 SERVINGS PREP: 25 MINUTES | PREHEAT: 3 MINUTES | AIR FRY: 20 MINUTES | MAKES: 4 SERVINGS
40 Snacks & Sides