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Here’s a three-course feast perfect for summer entertaining
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Hosting this summer? Here's a menu with crisp starters, wood-fired flavours and dreamy frozen desserts, all made at home with zero fuss.
It’s summer, which means a plethora of long evenings, al fresco dining galore and great food with friends.
However, summer entertaining can be stressful. You want to make a good impression and ensure that you are providing guests with meals and snacks to remember.
Thankfully, there are ways to make your summer feast easier to prepare.
With Ninja’s innovative kitchen and outdoor appliances, you can turn your home into the ultimate dining destination. Whether you’re planning a garden soirée or a chic dinner indoors, Ninja makes it easy to create a show-stopping three-course menu with zero fuss.
And so, from perfectly crisp starters to wood-fired-style mains and dreamy frozen desserts, here’s how to serve summer in style using the Ninja Airfryer, Pizza Oven and Creami.
Starter: Air-fried crispy Camembert wedges with cranberry sauce
Skip the oven preheat and keep your kitchen cool with the Ninja Foodi Air Fryer – the ultimate summer hack. This powerhouse appliance delivers all the crunch without the oil, making light work of crowd-pleasing starters like halloumi fries, sticky chicken wings, bang-bang cauliflower and these delicious crispy camembert wedges.
Ingredients
- 1 x 200g pack Camembert (or Brie) block, cut into 10-12 wedges
- 50g plain flour (can be gluten-free)
- 1 egg, beaten
- 60g breadcrumbs (can be gluten-free)
- Black pepper and salt
- 1 x 200g jar cranberry sauce
- 1 tbsp dry red wine
Method
- Place the flour on one plate, beaten egg in a bowl and the breadcrumbs mixed with seasoning in another bowl.
- For each slice of Camembert or Brie, roll in the flour to coat, then dip well in the egg, then finally roll in the breadcrumbs to coat, then set aside.
- Once all have been prepared, place six each into each basket of your Ninja Foodi Dual Zone Air Fryer. Set to 200°C for each zone and 12 minutes to cook on the AIR FRY setting, then let them work their magic!
- Meanwhile, place the cranberry sauce and wine in a pan and heat on a medium heat for five minutes, then remove, leave to cool and place in a serving bowl.
- Once the wedges are nice and golden, remove and serve on a plate with the dip. Enjoy!
Dinner: Caramelised onion and goat cheese thin crust pizza
Nothing says summer like pizza under the sun. The Ninja Woodfire Outdoor Oven brings high-heat, wood-fired-style performance to the comfort of patios, balconies and back gardens. Expect a round of applause after creating this caramelised onion and goat cheese thin crust pizza.
Ingredients
- 220g fresh homemade dough, room temperature
- 60g pizza Sauce
- 50g caramelised onion chutney
- 50g goat’s cheese, crumbled
- 75g mozzarella ball, sliced, patted dry to remove excess moisture
Method
- Install the pizza stone in the oven and close the door.
- Press MODE until PIZZA is selected, turn the dial to select THIN, and set the time to four minutes. Press START/STOP to begin preheating (preheating will take approx 13 minutes).
- On a lightly floured work surface, stretch and toss the dough by hand into a 25cm circle about 1.5mm thick.
- Evenly top the dough with pizza sauce, leaving a 1.5mm edge for the crust. Dot teaspoons of the chutney on top, followed by the goat’s cheese and mozzarella.
- When the unit is preheated and ADD FOOD and PRS STRT is displayed, open the door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close the door, press START/STOP, and cook for four minutes. If more time is necessary or a darker pizza is desired, increase the time.
- When cooking is complete, remove the pizza with the peel and let it rest for five minutes before cutting and serving.
Dessert: Raspberry crush ice cream
No summer menu is complete without something cold and sweet. The Ninja Creami lets you whip up refreshing sorbets, protein-forward “nice” creams and velvety ice creams like this raspberry crush flavour.
Ingredients
- 180g frozen raspberries, divided
- 150g condensed milk, divided
- 270ml double cream
- 1 tsp vanilla extract
- 2 ready-made meringue nests, broken into pieces, for mix-in
Method
- In a small bowl, add 150g raspberries and microwave for one minute to thaw. Stir in three tablespoons of condensed milk and, using a fork, mash together.
- In a large bowl, whisk remaining condensed milk, double cream and vanilla extract together until thick. Fold in the raspberry puree from step one.
- Pour base into an empty CREAMi Deluxe Tub. Place the storage lid on the tub and freeze for 24 hours.
- Remove the tub from the freezer and remove the lid from the tub. Please use the Quick Start Guide for assembly and processing information.
- Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press the dial to begin processing.
- With a spoon, create a 4cm wide hole that reaches the bottom of the processed portion of the tub. Add meringue nest and 30g of frozen raspberries to the hole in the tub and process again using the same processing mode and MIX-IN program. *It’s fine if the level is above the MAX FILL line.
- Once processing is complete, remove ice cream from the tub and serve immediately.
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