Manu Feildel has teamed up with Ingham’s – one of New Zealand’s largest poultry producers – to create quick, simple, and tasty recipes to help you get Dinner Done.

After watching Manu Feildel judge NZ cooking contestants on our screens, the French chef from across the ditch has now teamed up with Ingham’s NZ to launch Dinner Done, including a range of delicious yet quick and easy recipes cooking with chicken, as well as a series of cooking tips and tricks.

Manu’s Ingham’s NZ Dinner Done collection includes seven recipes, ranging from those to help you cook like a chef at home, to recipes designed to get the kids involved – created by Manu with the help of his 8-year-old daughter Charlee. Manu’s Dinner Done recipes are available now at Inghams.co.nz/whatsnew, with downloadable recipe cards and YouTube tutorials presented by Manu (and Charlee). Recipes include:

1. Manu’s French-style Roasted Butterflied Chicken - cooking with Ingham’s whole chicken.
2. Manu’s Chicken Tray Bake with Corn Slaw - cooking with Ingham’s whole chicken.
3. Manu’s Tempura Breast Nugget Tacos with Corn & Avocado Salsa – cooking with Ingham’s Tempura Nuggets.
4. Manu’s Asian Cabbage Salad with Tenders & Dipping Sauces – cooking with Ingham’s Original Chicken Tenders.
5. Manu’s Original Chicken Tenderloins Tray Bake – cooking with Ingham’s Original Chicken Tenders.
6. Manu and Charlee’s Tempura Chicken Nugget Lettuce Cups – cooking with Ingham’s Tempura Nuggets.
7. Manu and Charlee’s Mexi-bean Loaded Chicken Chipees – cooking with Ingham’s Crumbed Chicken Chipees.

Launching Ingham’s NZ Dinner Done, Manu said: “We all have busy days, and after a long day - like everyone - I just want Dinner Done. Chicken is an incredibly versatile protein, is quick to cook, and can be used in a huge range of recipes and cuisines. As a father of two wonderful kids, getting a tasty dinner on the table that everyone will eat is a top priority – particularly midweek! – and that’s why I’m excited to launch Ingham’s NZ Dinner Done.”

Alongside the recipe collection, Manu provides a series of tips and tricks such as a video on ‘How to butterfly a chicken’, blogs on ‘How to cook the perfect roast chicken’, ‘Must-have dinner staples’ and more.

Launching Ingham’s NZ Dinner Done, Manu has shared his top three tips for planning and preparing midweek dinners to save time and make meals more fun:

1. Stock up on and cook from frozen.

Frozen is just as good as fresh, stock your freezer with quick, versatile options to avoid the supermarket run!

2. Create a ‘capsule’ pantry.

Stock your pantry and fridge with staples made up of a limited number of versatile ingredients based on the foods your household enjoys eating, and which can be combined into a variety of meals.

3. Get your household involved in planning, cooking and plating!

Planning and preparing meals solo can feel like hard work. Get the household involved by inviting everyone to choose a cuisine or simple meal for the week. Turn on and up your favourite music, follow a YouTube cooking tutorial to make it a home cooking class, or try some food art!

Chicken is the most popular land-meat eaten in New Zealand, with the average New Zealander enjoying around 37.5 kilograms of chicken each year (Poultry Industry Association New Zealand). Research shows chicken accounts for 33 per cent of meals in an average week, followed by beef (22%), fish (13%), pork (10%), lamb (8%), and processed meat (7%) (Survey of New Zealand consumer attitudes to consumption of meat administered through Qualtrics, published in Science Direct).

Chicken is the most a sustainable land-meat choice too, and with all Ingham’s New Zealand chicken products farmed locally, and all Ingham’s New Zealand poultry farms being SPCA certified – meeting rigorous animal welfare standards, enjoying a chicken dinner can be good for us and our planet.

Ingham’s NZ, Caroline Hayes, General Manager Strategy, Sales & Marketing said: “We’re thrilled to work with Manu to share these delicious recipes, as well as tips and tricks, to help people get Dinner Done. At Ingham’s we’re committed to being Always Good, and providing quick, easy and tasty meals is just one way we’re working to bring this to life.”

To learn more about Ingham’s NZ Dinner Done, visit Inghams.co.nz/whatsnew or follow @InghamsChickenNZ on Facebook, Instagram and YouTube.

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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 proud to participate in the SPCA’s farmed animal certification, with animal welfare and sustainability two of the company’s top priorities. For more information, visit inghams.co.nz

Tray bakes are so quick and easy for a delicious dinner, and chicken makes for a great tray bake. Simply preheat the oven, place the bake ingredients in a single pan, pop it in the oven and set the timer. You can easily prep a tray bake ahead of time too, so it’s a great option for entertaining.

Plus, plating is a dream – grab some heat mats and put the whole tray in the centre of the table!

Celebrity chef Manu Feildel has created two mouthwatering tray bake recipes to tantalise your tastebuds – one cooking with whole chicken plus your favourite seasoning mix accompanied by a fresh and tasty slaw, and another created with Ingham’s Original Chicken Tenders – to add an extra crunch!

1. Manu’s Chicken Tray Bake with Corn Slaw recipe

Make this tray bake your own by using your favourite chicken seasoning mix.

INGREDIENTS

Chicken Tray Bake

• 1.9kg Ingham’s whole chicken
• 250ml (1 cup) milk
• 1 egg
• sachet of your favourite chicken seasoning mix
• 800g washed potatoes, cut into 2cm-thick wedges
• Salt and pepper, to taste
• Lime cheeks, to serve

Slaw

• 2 corn cobs, husk removed
• 2 tablespoons olive oil
• 3 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, peeled, finely shredded
• 2 green spring onions, thinly sliced
• 1/4 cup finely chopped fresh coriander
• Dressing: 1/2 cup whole egg mayonnaise; 2 tablespoons sour cream; 1 teaspoon Dijon mustard; 1 tablespoon lime juice.

METHOD: How to cook in a few simple steps

• Preheat oven to 200C (fan-forced). Grease and line a large oven tray with baking paper.
• Cut whole chicken into eight pieces. Watch Manu’s Tips and Tricks video on How to portion a chicken (include link).
• Whisk milk and egg in a large bowl to combine. Add chicken pieces and toss to coat. Drain on a wire rack. In three batches, combine chicken and seasoned coating mix in a snap-lock bag and shake to coat evenly.
• Arrange potatoes on prepared tray. Drizzle with oil and season with salt and pepper. Top with chicken pieces, reserving breast fillets. Generously spray with olive oil. Roast for 20 minutes. Add breast fillets to tray and roast for a further 25 to 30 minutes, or until chicken is cooked through and potatoes are tender.
• To make slaw, brush corn with oil and season with salt and pepper. Heat a barbecue grill plate or frypan over high heat to cook corn, turning occasionally, for about 8 to 10 minutes, until charred. Remove and cool slightly. Cut kernels from cobs. Add corn, cabbage, carrot, onion and coriander in a salad bowl. Toss to combine.  To make dressing, place all ingredients in a large bowl and whisk to combine – wait to dress your slaw until just before serving to prevent it going soggy.
• Serve chicken and potatoes with slaw and lime cheeks. Garnish with coriander leaves.

Download the recipe card for Manu’s Chicken Tray Bake with Slaw.

2. Ingham’s Original Chicken Tenders Tray Bake

Combine Ingham’s Chicken Tenders with kumara, red capsicum, cherry tomatoes, courgette, red onion and feta, to make a vege-full and protein-packed crowd-pleaser. Click here for recipe.

INGREDIENTS

• 2 medium kumara, scrubbed and cut into 2cm rounds
• 1 small red onion, cut into wedges
• 1 large capsicum, coarsely chopped
• 2 courgettes, coarsely chopped
• 250g punnet cherry tomatoes
• 2 x boxes frozen Ingham’s Original Chicken Tenders
• 100g soft feta, crumbled
• 1/4 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

• Preheat oven to 200C (fan-forced)
• Season roasting tray, place kumara 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.
• Add chopped courgette, drizzle remaining oil and cook for a further 20 minutes. Scatter with tomatoes, cook a further 5 minutes or until vegetables are tender.
• Meanwhile, place 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.
• To serve, arrange tenders over vegetables, sprinkle with feta and place lemon wedges.

Download the recipe card for Manu’s Original Chicken Tenders Tray Bake here

To learn more about Ingham’s NZ Dinner Done, follow @InghamsChickenNZ on Facebook, Instagram and YouTube.