Using a barbecue for baking?! It couldn’t be easier with the Ninja Woodfire. Give this delicious dessert recipe a try to see just how easy it is!
For the smoked banana ice cream
• 400g bananas
• 400ml whipping cream
• 180g caster sugar
• 50ml dark rum
For the butterscotch sauce
• 300ml double cream
• 50g butter
• 175g light brown sugar
For the chocolate fondant
• 100g dark chocolate, broken into pieces
• 200g unsalted butter, plus extra for greasing
• 75g caster sugar
• 75g light brown sugar
• 2 large eggs
• 275g plain flour
• cocoa powder, for dusting
Step 1
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place. While holding the Ninja Woodfire’s smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Ensure the grill lid is closed, then turn the dial to SMOKE. Press WOODFIRE FLAVOUR and set the temperature to HI and the time to 20 mins. Press START/STOP to begin pre-heating. When the unit beeps and ADD FOOD is displayed, open the lid and add the bananas. Close the lid to begin cooking.
Step 2
Meanwhile, make the butterscotch sauce. Bring the cream, butter and sugar to a boil in a pan over a high heat, then simmer for 10 mins until the sugar fully dissolves. Set aside and allow to cool completely.
Step 3
Once the bananas are cooked, you can make the ice cream. Remove the banana skins and slice. Warm the whipping cream and sugar in a small pan over a gentle heat, then blend with the bananas for 1 min using the Ninja 2 in 1 Blender. Leave to set in the freezer for 12 hrs or overnight.
Step 4
To make the chocolate fondant, turn the Ninja Woodfire dial to BAKE, then set the temperature to 170°C and the time to 15 mins. Select START/STOP to start pre-heating. While you wait for it to heat up, melt the chocolate in a pan over simmering water. Using a stand mixer, whisk the butter, caster sugar and light brown sugar until light and fluffy, then whisk in the eggs until just combined. Sift in the flour and a pinch of salt, stir to combine, then fold in the melted chocolate.
Step 5
Brush 6 small (about 15cm) cake moulds with a little butter, then dust with cocoa powder, knocking off the excess. Spoon in the mixture so it reaches three-quarters of the way up the mould, then bake for 12-15 mins in the Ninja Woodfire.
Step 6
Remove the ice cream from the freezer, then churn it using the Ninja CREAMi. Once the fondant is ready, top with some smoked banana ice cream and spoon over the butterscotch sauce and enjoy!
Try something different with your barbecue by being a bit more adventurous with your meat choices. This delectable goat loin recipe using the Ninja Woodfire is the perfect place to start
• 1.2kg kid goat loin
For the goat’s curd
• 500g goat’s cheese
• 2 garlic cloves, minced
• 25ml truffle oil
For the wild garlic pesto
• 100g flaked almonds
• bunch of wild garlic, picked and finely chopped, plus extra to serve
• 2 garlic cloves, finely minced
• 1 lemon, zested
• pinch of Maldon Sea Salt
• 1 chilli, finely chopped
• 5 tbsp vegetable oil
For the roasted red onions
• 8 red onions
• 5 tbsp fish sauce
• 1 tbsp sumac
• 100g soy sauce
• 4 garlic cloves, bashed
• 5 tbsp vegetable oil
Step 1
To make the goat’s curd, install the Ninja Woodfire grill plate by positioning it flat on top of the heating element, then gently pressing down until it sits in place. While holding the Ninja Woodfire’s smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Ensure the grill lid is closed, then turn the dial to SMOKE. Press WOODFIRE FLAVOUR and set the temperature to HI and the time to 5 mins. Press START/STOP to begin pre-heating. When the unit beeps and ADD FOOD is displayed, open the lid and add the goat’s cheese. Close the lid to begin cooking. Once smoked, blitz with the garlic, truffle oil and some seasoning in a Ninja Foodi, then chill in the fridge until needed.
Step 2
For the pesto, start by smoking the almonds. Turn the Ninja Woodfire to 170°C and the time to 6-8 mins, toasting until golden. Allow to cool, then blitz in the Ninja Foodi with all the other pesto ingredients.
Step 3
Turn the Ninja Woodfire dial to GRILL, then turn the temperature to 200°C and the time to 15 mins. Press START/STOP to begin pre-heating. While you wait, score the goat loin with a sharp knife, then season with sea salt and freshly ground black pepper on both sides, then halve the onions. When the unit beeps and ADD FOOD is displayed, open the lid and place the goat and the onions face-side-down on the grill. Close the lid to begin cooking.
Step 4
Mix the rest of the roast onion ingredients together in a barbecue-safe pan. Open the Ninja Woodfire lid, and using silicone-tipped tongs, add the onion halves to the pan, then place the pan onto the grill to cook alongside the goat. After 10 mins open the lid and spoon the roast onion juices over the goat, using tongs to press down on both sides so you get a lovely caramelisation all over. When cooked to your liking, transfer to a wire rack to rest for 8 mins.
Step 5
Once rested, carve the goat into slices. To serve, spoon some goat’s curd onto each plate, then top with three slices of goat and a sprinkling of the extra wild garlic. Add two or three onions halves, pouring over any extra sauce from the pan, and a little wild garlic pesto on the side.