Levos66
Active Member
NINJA FOODI JACKET POTATO WITH SHRIMP COCKTAIL
Serves 1
Ingredients:
For The Potato:
1 Large Potato, skin on
300 ml Hot Water
10 Black Peppercorns
Some Celery
1 Bay Leaf
1 Tablespoon Olive Oil
Paprika
Garlic Powder
Freshly Grounded Black Pepper
Sea Salt
Method:
Wash well and pat dry the potato.
Using a toothpick make several holes on the skin of the potato.
Place some aromatics in the Cooking Pot, Black Peppercorns, Bay Leaf, Celery, whatever you like.
Add 300 ml Hot Water to the Pot.
Insert the Reversible Rack in the Pot on the Low Position.
Place the Pressure Lid on the Ninja, make sure the Valve is on the Seal position and Pressure Cook on HI for 12 to 16 minutes depending on the size of the potato.
Quick Release and carefully put the Rack with the Potato on the side to cool down for a bit.
Meanwhile wash and dry the Pot and place it back in the Ninja Foodi.
Put the Potato in a bowl, drizzle a bit of Olive Oil over it, sprinkle a bit of Paprika, Garlic Powder, freshly grounded Black Pepper and Sea Salt.
Gently rub the potato to coat it with the Olive Oil and the Spices.
Insert the Cook & Crisp Basket in the Pot, close the Crisping Lid Choose the Bake/Roast mode and Preheat at 180 C for 5 minutes.
Place the Potato in the Basket and Bake/Roast at 180 C for 15 – 20 minutes.
Flip the Potato and cook for another 10 minutes, then continue cooking checking every 5 minutes until you achieve the desired crispy skin.
For the Shrimp Cocktail:
Ingredients:
60g mayonnaise
1 spring onion, finely chopped
1 teaspoon finely chopped fresh ginger
1 tablespoon tomato ketchup
Dash of Worcestershire sauce
Dash of Tabasco
100g peeled cooked shrimp
Salt
Freshly grounded black pepper
1 tablespoon fresh lemon juice
2 tablespoons melted duck fat or butter
3 tablespoons roughly chopped Iceberg
½ teaspoon Cayenne Pepper (optional)
1 teaspoon Horseradish Sauce (optional)
Chopped chives to garnish (optional)
Method:
Mix together a large bowl all the ingredients except the Iceberg and the shrimp.
Add the shrimp and mix gently. If possible, cover with film and leave to marinate in the fridge for 2-3 hours.
Assembly:
Once the Potato is cooked, cut in half and carefully spoon the flesh into a bowl trying not to break the skins and mix with the duck fat or butter, salt, pepper and a bit more of Paprika and Cayenne Pepper if you wish. Add the Iceberg and mix gently.
Carefully fill the Potato Shells with the flesh and spoon over them the Shrimp Cocktail.
Garnish with finely chopped Chives and serve.
Serves 1
Ingredients:
For The Potato:
1 Large Potato, skin on
300 ml Hot Water
10 Black Peppercorns
Some Celery
1 Bay Leaf
1 Tablespoon Olive Oil
Paprika
Garlic Powder
Freshly Grounded Black Pepper
Sea Salt
Method:
Wash well and pat dry the potato.
Using a toothpick make several holes on the skin of the potato.
Place some aromatics in the Cooking Pot, Black Peppercorns, Bay Leaf, Celery, whatever you like.
Add 300 ml Hot Water to the Pot.
Insert the Reversible Rack in the Pot on the Low Position.
Place the Pressure Lid on the Ninja, make sure the Valve is on the Seal position and Pressure Cook on HI for 12 to 16 minutes depending on the size of the potato.
Quick Release and carefully put the Rack with the Potato on the side to cool down for a bit.
Meanwhile wash and dry the Pot and place it back in the Ninja Foodi.
Put the Potato in a bowl, drizzle a bit of Olive Oil over it, sprinkle a bit of Paprika, Garlic Powder, freshly grounded Black Pepper and Sea Salt.
Gently rub the potato to coat it with the Olive Oil and the Spices.
Insert the Cook & Crisp Basket in the Pot, close the Crisping Lid Choose the Bake/Roast mode and Preheat at 180 C for 5 minutes.
Place the Potato in the Basket and Bake/Roast at 180 C for 15 – 20 minutes.
Flip the Potato and cook for another 10 minutes, then continue cooking checking every 5 minutes until you achieve the desired crispy skin.
For the Shrimp Cocktail:
Ingredients:
60g mayonnaise
1 spring onion, finely chopped
1 teaspoon finely chopped fresh ginger
1 tablespoon tomato ketchup
Dash of Worcestershire sauce
Dash of Tabasco
100g peeled cooked shrimp
Salt
Freshly grounded black pepper
1 tablespoon fresh lemon juice
2 tablespoons melted duck fat or butter
3 tablespoons roughly chopped Iceberg
½ teaspoon Cayenne Pepper (optional)
1 teaspoon Horseradish Sauce (optional)
Chopped chives to garnish (optional)
Method:
Mix together a large bowl all the ingredients except the Iceberg and the shrimp.
Add the shrimp and mix gently. If possible, cover with film and leave to marinate in the fridge for 2-3 hours.
Assembly:
Once the Potato is cooked, cut in half and carefully spoon the flesh into a bowl trying not to break the skins and mix with the duck fat or butter, salt, pepper and a bit more of Paprika and Cayenne Pepper if you wish. Add the Iceberg and mix gently.
Carefully fill the Potato Shells with the flesh and spoon over them the Shrimp Cocktail.
Garnish with finely chopped Chives and serve.
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