Multicookers can do it all! And celebrity food writer Jack Monroe proves it by using the Ninja Foodi Max Dual Zone to create 2 delicious main courses. Then she switches to the Ninja Foodi 11-in-1 SmartLid for pudding with some irresistible Lemon and jam whirlybuns.
So let’s start with the Ninja Foodi Max Dual Zone air fryer recipes…
Greek meatballs with a yoghurt dip
Serves: Makes 24
Preparation time: 1 hour
Cooking time: 20 minutes
Ingredients
1 large onion, coarsely grated or finely chopped
1 can of chickpeas or cannellini beans, drained and rinsed
400g beef mince, pork mince, or any combination of the two
1 egg
1 tbsp mixed dried herbs
100g Greek salad cheese
2 tbsp dried breadcrumbs or dried stuffing mixture
Method
1. Coarsely grate or finely chop your onion, and transfer to a large mixing bowl. Drain and thoroughly rinse the beans and add these to the bowl, along with a beaten egg.
2. Mash the beans with a fork or masher until thoroughly broken down - they don’t need to be perfectly smooth, more like a rough chunky puree.
3. Add the minced meat, mixed herbs, crumbled cheese and breadcrumbs or stuffing mixture, and mix well to thoroughly combine all of the ingredients. Cover and refrigerate the mixture for an hour to firm up.
4. When firm, remove from the fridge and lightly oil your hands to stop the mixture sticking. Roll into 24 evenly sized balls and place on a baking tray or sheet of baking paper.
5. Sieve a little flour over the meatballs to make them extra crispy on the outside and stop them sticking together in the fryer.
6. Divide the meatballs between the two drawers, setting the temperature to 180°C, then air fry for 9 minutes.
Yoghurt, mint and cucumber dip - side to the above.
Preparation time: 5 minutes.
Ingredients
300g plain yoghurt
1/4 of a cucumber
A handful of fresh mint
A handful of fresh parsley, including stalks
1 tsp mixed dried herbs
A pinch of salt
Plenty of black pepper
Method
1. Balance a sieve over a large deep bowl or small pan, and coarsely grate in your cucumber.
2. Sprinkle with salt and mix through the cucumber pieces. Then leave to stand for around 15 minutes to draw out any excess liquid.
3. Finely chop the herbs and add to the yoghurt, and stir the cucumber through, along with the dried herbs, and salt and pepper to taste.
Greek style lemon and herb wings
Serves: makes 12
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
12 single joint chicken wings
2 tbsp light cooking oil
1 tbsp lemon juice
1 tsp paprika
2 tsp mixed dried herbs
A pinch of salt
Plenty of black pepper
Method
1. Combine the oil, lemon juice, paprika, herbs, salt and pepper in a mug and whisk well with a fork to combine.
2. Place the chicken wings in a large bowl or food safe bag and pour most the marinade over the top – keeping a little for basting halfway through. Mix well to coat the wings in the marinade.
3. With the frying plates in place, split the wings between the two baskets to avoid overcrowding! Then set the temperature to 200°C and the timer to 10 minutes – a little longer if you prefer a crispy wing.
4. Halfway through cooking, baste the wings with the residual marinade to keep them flavoursome and juicy.
For pudding, let’s switch over to one of Jack’s Ninja Foodi 11-in-1 SmartLid recipes…
Lemon and jam whirlybuns
Serves: 4-6 people.
Preparation time: 2 hours.
Cooking time: 45 minutes.
Ingredients
375g self-raising flour
2 tbsp/ 25g any kind of sugar
7g dried active yeast
250g plain natural yoghurt
2 tbsp light cooking oil, or melted spread or butter
A pinch of salt
6-8 tbsp red or purple jam
For the glaze
6 tbsp icing sugar
2 tsp lemon juice
Method
1. Weigh the flour into a large mixing bowl, and add the sugar, yeast, and a pinch of salt.
2. Make a well (a sort of hole) in the centre and pour in the yoghurt and the oil (or melted spread/butter). Mix well to form a stiff dough.
3. Lightly oil a clean work surface and tip the dough onto it. Lightly oil your clean hands to stop the dough from sticking to them. Knead for 6 minutes.
4. You will know the dough is ready when it feels ‘springy’ to touch, and when a firm fingerprint prodded into it bounces back!
5. When you’re satisfied with your dough, return it to its original mixing bowl. Cover with a clean slightly damp cloth, or a lightly oiled piece of cling film or a clean carrier bag. Place somewhere warm to rise.
6. Check on it after an hour. You’ll know it’s ready when it’s doubled in size.
7. When ready, tip your dough back onto your clean and lightly-oiled work surface. Gently roll it out into a square, as evenly as you can, until it is just under 1/2cm thick.
8. Measure the jam into a microwave safe mug and add 2 tbsp cold water. Microwave on high for around 30 seconds, then remove and loosen the jam with a fork with a teaspoon of water.
9. Using the back of a spoon or a pastry brush, spread the jam over the whole dough, from edge to edge, corner to corner.
10. Carefully roll the dough from the side nearest to you, it doesn’t have to be perfect as it will expand and sort itself out in the cooking process. Tuck the loose flap of dough at the bottom to seal it, this will help hold the buns together.
11. Using a very sharp knife, cut the dough at 3cm intervals to make each bun.
12. With the fryer plate in place in the basket, carefully place one bun in the centre and arrange the remaining ones around. Leave about 1cm between each bun as they will expand when cooking. You may need to cook them in batches - this is preferable to squeezing them in and ending up with overcooked, tough buns!
13. Turn the air fryer on to 170°C and set to 5 minutes. After 5 minutes, carefully turn over each bun, and cook for 4 minutes. Remove carefully and allow to cool almost completely before glazing.
To make the lemon glaze:
1. Add the icing sugar to a mug or small bowl. Measure in the lemon juice and whisk well with a fork to combine. Use a spoon to drizzle it over the buns as you wish, or a silicone or pastry brush to brush it all over.
2. Leave to set for around 30 minutes before transferring to a food safe, airtight container. Will keep in a cool, dry, dark place in a food safe container for up to 4 days.
