With spring and summer entertaining season here, celebrity chef Manu Feildel has created a range of protein-packed crowd-pleasing dinner dishes that are quick to prepare and plate to impress. Centred on lean, protein and nutrient-rich poultry, and bringing in a range of colourful and flavourful herbs and vegetables, Manu’s recipes include fun bites made with his daughter Charlee designed to impress the littlest guests, as well as epicurean creations the foodies will love.

 

1. Sweet Chilli Chicken Tenderloins Tray Bake

Combining the mild spice of Sweet Chilli Chicken Tenderloins with sweet potato, red capsicum, cherry tomatoes, zucchini, red onion and feta, this mediterranean-inspired recipe is delicious and so easy to plate – simply pop the whole tray on a heat-mat centre table! Download the recipe card for Manu’s Sweet Chilli Tenders Tray Bake here https://inghams.com.au/recipe/sweet-chilli-chicken-tenderloins-tray-bake/

Watch the video tutorial with Manu here: https://youtu.be/FEoRVvuW6cg

 

INGREDIENTS

2 medium sweet potatoes, scrubbed and cut into 2cm rounds

1 small red onion, cut into wedges

1 large capsicum, coarsely chopped

2 zucchinis, coarsely chopped

250g punnet cherry tomatoes

2 x 350g boxes frozen Ingham’s Free Range Sweet Chicken Tenders

100g soft feta, crumbled

¼ cup olive oil

Salt and pepper to taste

Serve with lemon wedges and dressed salad leaves

 

METHOD: How to cook in a few simple steps

1) Preheat oven to 200C (fan-forced)

2) Season roasting tray, place sweet potato rounds, onion wedges, and chopped capsicum in pan. Drizzle with half the oil, season with salt and pepper, toss to coat. Cook on lower shelf of oven for 15 minutes.

3) Add chopped zucchini, drizzle remaining oil and cook for a further 20 minutes. Scatter with tomatoes, cook a further 5 minutes or until vegetables are tender.

4) Meanwhile, place Sweet Chilli Chicken Tenders on a separate oven tray lined with baking paper. Cook on upper shelf of same oven for 20-25 minutes, turning halfway, or until golden and crisp.

5) To serve, arrange tenders over vegetables, sprinkle with feta and place lemon wedges.

 

 

2. Manu and Charlee’s Chicken Munchies Pita Pockets

Pairing golden, crisp chicken bites with pita bread, mayonnaise, avocado, shredded carrot, tomato, lettuce, sweet chilli and a dash of lime, this simple yet sumptuous dish is easy to adapt for all palates.

Download the recipe card for Manu’s Chicken Munchies here https://inghams.com.au/recipe/chicken-munchies-pita-pockets/

 

INGREDIENTS

½ x 1kg bag frozen Ingham’s Original Chicken Munchies

2 avocados

2 green spring onions, finely chopped

1 tablespoon lime juice

2 tablespoons sweet chilli sauce

1 tablespoon extra virgin olive oil

½ iceburg lettuce, shredded

1 large carrot, peeled, thinly shredded

200g punnet solanato tomatoes, sliced

420g packet pita pockets, heated

Whole egg mayonnaise and lime wedges, to serve

 

METHOD

1) Cook Chicken Munchies according to directions on packet

2) Meanwhile, coarsely mash avocados. Place in a bowl with chopped spring onions and lime juice, season with salt and pepper. Mix well.

3) Combine sweet-chilli sauce and oil in a large bowl, add lettuce, carrot and tomatoes, toss to coat.

4) To serve, spread inside pita pockets with avocado mixture and mayonnaise. Fill with salad and chicken munchies. Serve with lime wedges.

 

 

3. Manu’s French-style roasted butterfly chicken

This delicious, butterflied chicken with roast veggies and a side of green beans is easy to make and the ideal quick roast to impress your guests.

Download the recipe card for Manu’s French-style roasted butterflied chicken here: https://inghams.com.au/recipe/french-style-roasted-butterflied-chicken/

Watch the video tutorial with Manu here: https://youtu.be/dxk9I1gwLwg?si=eEQIIncvv3dtybim

 

INGREDIENTS

Chicken & marinade

1.9kg Ingham’s whole chicken

2 tablespoons olive oil
30g butter, melted
1 tablespoon finely chopped fresh tarragon
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 tablespoon lemon juice

 

Sides

750g chat potatoes, thickly sliced

4 eschalots, peeled

3 parsnips, peeled, halved lengthways

1 bunch Dutch carrots, trimmed, peeled

50g butter, chopped

250g green beans, trimmed

¼ cup slivered almonds, toasted

2 tablespoons olive oil

Salt and pepper, to taste

Lemon wedges, to serve

 

METHOD

1) Preheat oven to 200C (fan forced). Lightly grease a large roasting pan. Grease and line and oven tray.

2) Butterfly the whole chicken by removing the backbone and flattening. Watch Manu’s tips and Tricks video on How to Butterfly a chicken: https://youtu.be/XFfQ5wGI_ew

3)To make marinade, combine all ingredients in a bowl. Season with salt and pepper and mix well.

4) Arrange potatoes and eschalots in a single layer in prepared roasting pan. Drizzle with half the oil and season with salt and pepper. Top with chicken and brush half the marinade over the chicken.

5) Roast chicken on upper shelf of oven for 30 minutes. Brish with remaining marinade. Roast for a further 20 minutes, or until chicken is cooked through (insert a small sharp knife into the thickest part of the thigh, juices will run clear if cooked)

6) Meanwhile, place carrots and parsnips on prepared tray, drizzle with remaining oil, season with salt and pepper. Roast vegetables on lower shelf of oven for 40 minutes, or until tender.

7) Just before serving, melt butter in medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes, until tender. Stir in almonds and remove from heat.

8) Serve roast chicken and vegetables with buttered beans and lemon wedges.

 

 

4. Manu’s Turkey Koftas with Pita Bread and Salad

This enticing dish is an ode to the art of grilling, where tender koftas are carefully threaded onto skewers, creating a visual and tasty masterpiece which the whole family will love. Download the recipe card for Manu’s Turkey Koftas here: https://inghams.com.au/recipe/turkey-koftas/

Watch the video tutorial with Manu here: https://youtu.be/6mcg5_jiKD0?si=SVM7KQVE0hDQ02ul

 

INGREDIENTS & EQUIPMENT

Koftas

400g packet Ingham’s Turkey Breast Mince

2 cloves garlic, crushed

1 ½ teaspoons each ground cumin,

Coriander and smoked paprika

½ teaspoon ground cinnamon

1 egg

¾ cup panko breadcrumbs

¼ cup finely chopped fresh parsley

Salt and pepper, to taste

4 metal skewers

 

Sides

4 small pita breads

2 tablespoons olive oil

3 Roma tomatoes, chopped

2 Lebanese cucumbers, chopped

½ small red onion, thinly sliced

¼ cup fresh mint leaves, torn

¼ cup toasted pine nuts

Juice of ½ lemon

1 cup Greek yoghurt

2 tablespoons finely chopped fresh mint

Lemon wedges, to serve

 

METHOD

1) To make koftas, combine all ingredients in a large bowl.  Season with salt and pepper. Using clean hands, mix well.
2) Shape 2 heaped tablespoons of mixture into a sausage shape, then repeat with remaining mixture to make 8 koftas. Thread two koftas onto each skewer.
3) Heat a barbecue grill plate or char-grill pan over high heat. Cook pita breads for about 1 minute on each side or until charred. Remove. Cover with foil to keep warm.
4) Brush koftas with half the oil. Cook on same heated barbecue plate, turning occasionally, for about 6-8 minutes, until browned all over and cooked through. Remove.
5) Meanwhile, combine tomato, cucumber, onion, torn mint, pine nuts, lemon juice and remaining oil in a large bowl. Toss to coat.
6) Combine yoghurt and chopped mint in a bowl.
7) Serve koftas on pita bread with mint yoghurt, salad and lemon wedges.

 

5. Manu’s Asian Cabbage Salad with chicken tenders

Whether it’s a mid-week family meal, or the whole neighbourhood is coming over for dinner, this fresh salad paired with crispy chicken tenders is simple, quick, delicious and different. Download the recipe card for Manu’s Asian Cabbage with chicken tenders here: https://inghams.com.au/recipe/asian-cabbage-salad-with-chicken-tenders-and-dipping-sauces/

Watch the video tutorial with Manu here: https://youtu.be/d-Oqph3cAaY

 

INGREDIENTS

½ Wombok cabbage (approx. 1kg), core removed, coarsely chopped

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

2 green spring onions, thinly sliced diagonally

5 bulbs radish, trimmed thinly sliced

1 large avocado, sliced

Pickled ginger (optional), to serve

Ingham’s Crumbed Chicken Tenders Original

 

Dressing

¼ cup salt-reduced soy sauce

1 tablespoon rice wine vinegar

1 tablespoon lime juice

3 teaspoons sesame oil

2 teaspoons white sugar

1 tablespoon black and white sesame seeds

 

METHOD

1) Cook crumbed chicken tenders according to directions on packet (approx. 20 minutes)

2) Meanwhile, make salad dressing by combining all dressing ingredients in a jar and shaking.

3) Layer cabbage, cucumber, spring onion and radish in a large bowl and toss to combine. Transfer to a serving bowl. Top with avocado and ginger. Drizzle with dressing.

4) Serve chicken tenders with Asian Cabbage Salad.

 

To help YOU get dinner on the table we’ve launched a cook-snap-win Dinner Done competition – giving away eight $500 grocery vouchers from September to December 2023. Learn more about the competition here: https://inghams.com.au/inghams-dinner-done-cook-and-snap-competition/  

 

And to make it even easier to get Dinner Done, you can download our FREE recipe e-book, “10 Easy Dinner Done Recipes the family will love” from www.inghams.com.au/dinner-done

To learn more about Ingham’s Dinner Done, follow Ingham’s on Instagram @InghamAustralia Facebook @ingham’s and YouTube @Inghamschicken