This Ninja Foodi malarki is a bit of a revelation. Tonight I am making that classic Saturday night dinner of sausage, wedges, eggs and beans. We had no chips left. So Sausage and wedges.
1. Cut some potatoes into wedges…
2. Put them in the crisper basket with 300ml (a big mug) of boiling water in the pot. Add the wedges and pressurecook for one minute.
3. Vent the valve.
4. Remove the wedges and add a little oil and season (I used rosemary, salt and pepper), mix/coat the wedges well.
5. Add them to the pot.
6. Layer the sausages on the racks and lower into the pot to avoid mushing too many wedges. We use chicken or low fat sausages so they don’t drop on the wedges… Plus yanno healthier…
7. Aircrisp for 25 minutes, checking towards the end for burning. I set mine on 180 for 25 minutes. Add time if you need to. Especially each time you open it to check…
8. Keep warm by not opening the lid while you make eggs and zap baked beans…
I’m gonna make cake in it tomorrow…
momma of childerbeast 