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The Times Food and Dining
The Times

Manu Feildel's new recipe e-book, available for free download


Celebrity chef Manu Feildel has launched a new recipe e-book featuring eleven tantalising recipes cooking with Australia’s favourite meat – chicken. 

And the best news, it’s free. Download here: https://inghams.com.au/our-brands/whats-new/farm-to-fork-with-manu/

Recipes in Manu’s new e-book include: Coq au Vin (check out the video of Manu cooking Coq au Vin here: https://www.youtube.com/shorts/RCLnAaKuvMI), Family Chicken and Leek Pie, Chicken Katsu Sando, Meena’s Sri Lankan Chicken Curry, Malaysian Fried Chicken with Coconut Rice, Moroccan Chicken Tagine, Café de Paris Stuffed Chicken Schnitzel, Chicken Basquaise, Vegemite Chicken Bites, Smoker BBQ Peri Peri Chicken, and BBQ’d Jerk Chicken with Pineapple Salsa. 

Created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’, this new range of recipes sets out to help you serve quick and easy everyday dinners, winter warmers, spring and summer sensations, pub-favourites, outdoor cooking, even a traditional Sri Lankan curry created by Brisbane local, Sri-Lankan Australian Meena, and more.  

We asked Manu about his new chicken recipe collection… 

Q: What is your favourite recipe in this new collection and why? That’s a tough one! For me, Coq au Vin cooked with chicken marinated in red wine is a traditional dish that I absolutely love and will always hold my heart. But my incredible wife Clarissa has also enlightened me with a love of Malaysian cuisine, and the Malaysian Fried Chicken with Coconut rice is a taste sensation inspired by her.   

I also love working with other cooks and learning new ways of cooking, and Meena’s delicious Sri Lankan Curry and her way of tossing together spices has seen many more curries appear on my table recently.  

Q: For last-minute entertaining, which recipe would you choose and why?  The BBQ’d Jerk Chicken with Pineapple Salsa is quick to prep, cooks in 30 minutes and is perfect to serve in the centre of a table. Usually made by using a whole chicken and then slicing and dicing it into portions – legs, wings, breast – if you’re short on time you can buy fresh drumsticks and fast forward to marinating. The best thing, the marinade is quick to throw together – onion, garlic, ginger, soy sauce, brown sugar, all spice, cinnamon, and chilli - and only needs 30 minutes for the chicken to take the flavour, then it’s a quick barbecue – making sure the chicken is cooked through.  

The pineapple salsa only contains four ingredients – pineapple, tomatoes, mint and lime juice – so won’t take you away from your guests, and the end result is an incredibly fresh and zesty side which compliments the barbecued chicken. 

Q: You cooked Coq au Vin on an outdoor barbecue. What are your top BBQ rules? 

My most important rule is to check the gas for your barbecue ahead of time, ideally at least the day before. I’ve had that low or no gas experience and it can quickly turn a BBQ into an indoor fry-up.  

Apart from that, I’ve only got a couple of rules - you only flip meat, including chicken, once; and your meat will taste the best if marinated overnight. For the Coq au Vin recipe I marinated it in red wine overnight, this tenderises and infuses the chicken with delicious flavour.  

Q: What are your top three tips to cook like a chef at home? 

1) Cook with quality ingredients, 2) prep ahead of time if you can, 3) taste sauces and flavours as you go, and don’t be afraid of butter or salt! 

Q: Tell us a little bit about your farm to fork journey, visiting an Ingham’s farm – what did you discover on your travels?

Visiting the farm was a very early start, it was a bit of a struggle for me! The farm was beautiful and tranquil, and while Ingham’s might be a big name, it was all old farm values – I could see Farmer Grant loves and cares for his chooks and is passionate about what he does.  I met Andrew, a vet who has worked with Ingham’s for 24 years, who explained nutritionists plan the chooks diet, and they’re fed Australian-grown grains and pulses with no added hormones. 

Best of all, because Ingham’s farms have RSPCA Approved Certification, every farm is independently assessed at least twice a year. 

Manu Feildel teamed up with Ingham’s last year to present Ingham’s Dinner Done – creating a series of quick, easy, and delicious recipes cooking with poultry. This year, Manu is diving deeper into the poultry industry, to see first-hand how some of our nation’s favourite poultry products are made.  

To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.

Ingham’s is the largest integrated poultry producer across Australia and New Zealand, employing 8,000 people. It supplies locally-farmed chicken, turkey and plant-based protein products to major retailers, quick-service restaurant (QSR) operators, food service distributors, wholesalers and to export channels. Ingham’s was incorporated in March 2016 and is listed on the ASX as Inghams Group Limited.

Ingham’s is proudly certified by the RSPCA Approved Farming Scheme in Australia, with animal welfare and sustainability two of the company’s top priorities.

For more information, visit inghams.com.au

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