Farm to Fork with Manu

WORDS: ORM PHOTOGRAPHY Supplied

Celebrity chef Manu Feildel has launched a new recipe e-book featuring eleven tantalising recipes cooking with Australia’s favourite meat – chicken, created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’.

Recipes in Manu’s new e-book include: Coq au Vin, 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.

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, and serving up delicious dishes along the way.

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.

ORM readers are in for a treat with a little sample!

Manu’s Café de Paris Stuffed Chicken Schnitzel

Serves: 2. Prep: 2 hours 30 minutes. Cook: 15 minutes.

 

INGREDIENTS 

2 chicken breast fillets 

8 slices prosciutto 

2 XL eggs, lightly whisked 

¹⁄2 cup flour 

1 ¹⁄2 cups panko breadcrumbs 

Neutral oil to deep fry

 

Café De Paris butter 

80g unsalted butter, softened 

1 eshallot, finely chopped 

1 garlic clove, finely chopped 

3 anchovy fillets minced 

Juice of ¹⁄2 lemon 

2 teaspoons Worcestershire sauce 

2 teaspoons French Dijon mustard 

2 teaspoons curry powder 

¹⁄2 teaspoons paprika 

2 teaspoons dry tarragon 

2 teaspoons finely chopped parsley

 

METHOD 

1. For the butter, combine all ingredients in a bowl, mash with a fork and stir to combine. Spoon mixture into the centre of a piece of baking paper. Form a 9cm x 5cm rectangle then freeze for 1 hour. 

 

2. To prepare chicken, using a sharp knife, make a deep cut along one side of each breast to butterfly, but don’t cut all the way through. Between plastic wrap, pound out the chicken using a rolling pin until thin but do not break the flesh. Cut butter in half lengthways then place a frozen baton in the middle. 3. Fold in the sides of the chicken (using the plastic wrap to help you do this) then roll the chicken to completely enclose the butter. Wrap tightly in the cling film and freeze for 1 hour. 

 

4. Lay 4 pieces of prosciutto on top of a piece of plastic wrap or baking paper so they overlap slightly. Remove chicken carefully from wrap and place in the centre of the prosciutto then wrap and enclose completely with the prosciutto like a tight blanket with no gaps. Repeat with second piece of chicken.

 

5. Place breadcrumbs in a shallow wide bowl. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. After removing from plastic wrap, coat a piece of prosciutto wrapped chicken in flour, shaking off excess. Be careful to not break the prosciutto apart. Dip in egg then coat in breadcrumb. Place on a plate. Repeat with other piece of chicken. 

 

6. Preheat oven to 200°C (fan-forced). 

 

7. Heat oil in a saucepan over medium high heat until 180°C (fan-forced). Cook chicken for 3–4 minutes or until golden all over. You may want to do this one at a time. Remove from oil and place onto a baking tray. 

 

8. Bake in pre-heated oven for 8–10 minutes or until cooked through. Remove from oven and rest for 5 minutes, then serve with a fresh garden salad and fries (oven baked or air-fried).

Manu’s Coq au Vin recipe

Serves: 4. Prep: overnight. Cook: 1 hour 10 minutes.

 

INGREDIENTS 

4 chicken marylands 

1 bay leaf 

4 sprigs thyme 

2 teaspoons black peppercorns 

3 bruised garlic cloves, 2 grated garlic cloves 

750ml red wine (shiraz) 

2 tablespoons neutral oil or olive oil 

200g speck, cut into thick batons, skin removed and reserved 

250g button mushrooms 

50g unsalted butter

12 onion eschallots, skin peeled 

60g plain flour 

2 cups (500ml) beef stock 

2 tablespoons tomato paste

 

METHOD 

1. Place chicken, bay leaf, thyme, bruised garlic and black peppercorns in a large bowl. Pour wine over, cover and refrigerate overnight. 

 

2. Drain solids, but reserve the wine. Heat oil in a casserole pan over medium-high heat, season chicken and cook (in two batches) until browned. Remove from pan and set aside. 

 

3. Add speck to the pan and cook for 2–3 minutes until fat starts to render, remove from pan. Add mushrooms, cook for 2–3 minutes until they colour, then remove and add butter and onions, cook for 2–3 minutes. Add garlic and cook for 1 minute, scatter flour and stir. 

 

4. Deglaze the pan with the reserved wine and beef stock. Return chicken, speck, mushrooms, bay leaf and thyme from the marinade, and add the tomato paste to the pan. 

 

5. Bring to a simmer, reduce heat to medium low, cover with a lid and cook for 20 minutes, then remove lid and cook for 40 minutes until sauce has thickened and reduced. Season to taste, scatter with parsley and serve with pomme puree.

Manu’s Smoker BBQ Peri Peri Chicken

Cook on a smoker, or on a standard BBQ.

SERVES 4–6 | PREP 15 MINS, COOK 3 HOURS

INGREDIENTS 

1.8kg chicken, butterfield 

1 tablespoon dried oregano 

1 tablespoon smoked paprika 

1 tablespoon salt flakes 

1 lemon, halved 

Peri Peri sauce 

¹⁄3 cup (80ml) extra virgin olive oil 

1 red onion, chopped 

4 large garlic cloves, chopped 

8 birds eye chilies, chopped

METHOD 

1. Butterfly the chicken by cutting out and removing the backbone. 

2. Heat a smoker at 120°C or if using a barbecue preheat to medium heat (about 200°C for a barbeque with a lid). Preferably with indirect heat (only outer ring of flames). 

3. For the dry spice mix, combine dried oregano, smoked paprika and salt flakes into a small bowl. Rub spice mix all over chicken. 

4. Place chicken skin side up onto the smoker and cook for 3 hours or until cooked and charred. If using a bbq, cook for 1 hour until charred.

5. For the Peri Peri sauce, heat the oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic, chili and cook for another minute. Add the paprika, oregano, salt flakes and cook for another minute. Add the remaining ingredients then stir and cook for 6–8 minutes until liquid has reduced slightly. Cool slightly then place in a food processor and whiz until a smooth sauce. Season to taste. 

6. In the last hour of cooking, spoon the Peri Peri sauce over the chicken and continue to cook for the full amount of time. 

7. Add the lemon halves to the smoker or barbeque cut side down too. If you want to make sure the chicken is cooked through, make a small incision with a knife at the leg joint – if the juices run clear then the chicken is cooked through. 

8. Remove chicken from the smoker with the lemons and rest, lightly covered with foil for 10 minutes. This is an important step, don’t skip it. Cut up the chicken and serve with remaining Peri Peri, drizzled with roasted lemon and any resting juices and coriander. 

Serve with a tomato, cucumber garden salad and charred corn.

 

Manu and Meena’s Sri Lankan Chicken Curry Recipe

Sri-Lankan Australian Meena teamed up with Manu to create a delicious traditional Sri Lankan Chicken Curry. 

Serves 4, prep 10 minutes, Cook 50 minutes

INGREDIENTS 

1kg Boneless chicken thighs – cut into 5cm chunks 

2 teaspoons turmeric powder 

2 tablespoons fresh ginger paste 

2 tablespoons olive oil 

3 sprig sticks curry leaves 

1 stick cinnamon 

1 brown onion, finely diced 

2 tomatoes, roughly chopped 

3 long green chilies, slit, seeds removed

2 tablespoons Sri Lankan Curry Powder (Meena recommends Kings Curry Powder)

2 tablespoons tomato paste 

¹⁄2 cup (125ml) coconut milk 

Steamed basmati rice and roti bread to serve

METHOD 

In a bowl combine chicken, turmeric powder and ginger and set aside. 

Heat oil in a large saucepan over medium heat. Add curry leaves, cinnamon stick and cook for 2 minutes. Add onions and cook for a further 7–8 minutes until fragrant and translucent 

Add tomatoes, chilies, tomato paste and cook until tomato has softened. Add curry powder and cook for 2 minutes. Add marinated chicken pieces, mix through and fry for 5 minutes until chicken is cooked. Followed by coconut milk and ¹⁄􀏿 cup (60ml) water, season with salt flakes. 

Cover with a lid and simmer for 30 minutes or until curry has reduced. Serve with steamed rice and roti bread.