INGHAM’S RECIPE SOLUTIONS

Content

• Sweet Chilli Chicken Wrap

• Chicken & Pesto Pizza with Sundried Tomato

• Gluten-Free Chicken Nachos with Salsa & Beans

• Sweet Chilli Chicken Burrito

• Ingham’s Crumbed Tender Dippers

• Turkey Canapés with Spicy Mango Salsa

• Layered Turkey Club Sandwich with Herbed Cream Cheese and Crisp Salami

• Gluten-Free Chicken, Avocado and Provolone Melt With Pesto and Aioli

• Super-Easy Green Curry with Crisp Sweet Chilli Chicken and Lime

• Crisp Chicken Breast Devil with Roasted Vegetables and Salsa Verde

• Karaage Bao

• Turkey Roast with a Peach, Cranberry & Hazelnut Crust

• Chicken Schnitzel Wrap

• Quarter Chicken, Roast Pumpkin Salad

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Sweet Chilli Chicken Wrap Preparation time: 5 mins • Cooking time: 20 mins • Serves: 1

INGREDIENTS:

• 2 x Ingham’s Sweet Chilli Tenders• 1 x 12 inch flour tortilla• 20g shredded lettuce• ¼ avocado• 20g red onion

• 20g kidney beans• 20g corn kernels• 3-4 jalapeño slices• 30g chipotle • 50g tasty shredded cheese

METHOD:

1. Heat Ingham’s Sweet Chilli Tenders as per pack instructions.

2. Smash avocado and set aside, in a bowl mix drained kidney beans, corn and diced red onion.

3. Spread avocado onto 12 inch flour tortilla.4. Top with lettuce, bean and corn mix, Ingham’s Sweet Chilli Tenders,

jalapeños, shredded cheese and chipotle.5. Roll, toast lightly and serve.

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Chicken & Pesto Pizza with Sundried Tomato Preparation time: 5 mins • Cooking time: 10-12 mins • Serves: 1 Pizza serves 8

INGREDIENTS:• 150g Ingham’s Diced Roasted Chicken

Meat• 80g pizza sauce• 1 x pizza base (large size, 12 inch)

• 50g sun dried tomatoes, sliced• 130g bocconcini cheese• 45g pesto• 7 x sage leaves

METHOD:

1. Spread pizza sauce onto base, top with Ingham’s Diced Roasted Chicken Meat, sun dried tomatoes and torn bocconcini.

2. Place in the oven for 10-12 mins or until cooked (time will depend on the type of base you are using).

3. Top with pesto and sprinkle with fresh sage.

4. Cut into eight slices and serve

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Gluten-Free Chicken Nachos with Salsa & Beans Preparation time: 5 mins • Cooking time: 25 mins • Serves: 4

INGREDIENTS:• 12 x Ingham’s Gluten Free Chicken

Nuggets• 1 x white onion, diced• 2 x sticks celery, finely diced• 4 x cloves garlic, minced• 2 tsp dried oregano• 2 tsp smoked paprika• 1 tsp ground cumin• 1 tbsp extra virgin olive oil

• 2 tbsp plain tomato paste• 400g diced tomatoes• Sea salt flakes and black pepper• 400g black beans, drained• 400g gluten free tortilla chips• 2 cups cheddar cheese, grated• Guacamole, sour cream and

chopped coriander, to serve

METHOD:

1. Preheat oven to 200°C. Arrange Ingham’s Gluten Free Chicken Nuggets on a lined oven tray and bake for 18 minutes, turning once.

2. Sauté the onion, celery, garlic, dried oregano, paprika and cumin in the olive oil in a large frying pan over a moderate heat for 5 minutes, until softened. Add the plain tomato paste and cook for 2 more minutes. Pour in the tomatoes then simmer for 10 minutes, until thickened. Season with salt and pepper. Fold in the black beans.

3. Chop Ingham’s Gluten Free Chicken Nuggets. Scatter half the tortilla chips in individual baking dishes, then top with half the tomato mixture, nuggets and cheese. Repeat with the remaining ingredients then bake for 5 minutes, until the cheese is melted and the chips are crisp.

4. Serve with guacamole, sour cream and coriander.

Sweet Chilli Chicken BurritoPreparation time: 10 mins • Cooking time: 20 mins • Serves: 4

INGREDIENTS:• 8 Ingham’s Sweet Chilli Tenders • 2 ripe tomatoes, finely diced • 1 red onion, finely diced • 1 cucumber, finely diced • 4 large flour tortillas • 1 avocado, sliced • 4 tbsp grated cheese • 4 tbsp sour cream • 1 small bunch coriander

METHOD:

1. Preheat oven to 200°C. Arrange Ingham’s Sweet Chilli Tenders on a lined oven tray and bake for 18-20 minutes turning once, until golden and crisp

2. Combine diced tomatoes, diced onions and diced cucumber

3. Arrange the tortillas and assemble avocado slices 2/3 of the way down the wrap

4. Place the cooked Ingham’s Sweet Chilli Tenders on top of the avocado slices and top with diced mix, 1 tbsp grated cheese and 1 tbsp sour cream. Garnish with coriander

5. Fold the tortillas to enclose the contents of the burrito to serve.

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Ingham’s Crumbed Tender Dippers Cooking time: 5 mins

INGREDIENTS: 1 Share Plate*:

• Ingham’s Classic Crumbed Tenders• Hummus• Tzatziki• Guacamole• Bamboo skewers

300g90g90g90g6

METHOD:

1. Cook Ingham’s Classic Crumbed Tenders as per pack instructions.

2. Push a skewer into each tender.

3. Serve with side dishes of hummus, tzatziki and guacamole.

*2 serves of 3 tenders each

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Turkey Canapés with Spicy Mango Salsa Preparation time: 15 mins • Serves: 1/10

INGREDIENTS:

• Ingham’s Oven Roasted Turkey Half Breast, sliced

• Mango, diced• Chilli, deseeded and

finely chopped• Coriander leaves,

chopped• Red onion, diced• Olive oil• Lime juice• Mayonnaise• Baguette, slices toasted• Baby rocket leaves• Baby herbs sprigs• Salt and pepper, to taste

Serve 1: 20g

10g1g

2

2g5ml1ml5g1 slice3-42-3

Serve 10: 200g

100g5g

20

20g50ml10ml50g10 slices30-4020-30

METHOD:

1. In a bowl mix together mango, chilli, coriander, red onion, olive oil, lime juice and season with salt and pepper.

2. Spread mayo onto bread slices and top with rocket.

3. Place sliced turkey and mango salsa on top, garnish with baby herbs.

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Layered Turkey Club Sandwich with Herbed Cream Cheese and Crisp Salami Preparation time: 10 mins • Cooking time: 7 mins • Serves: 4

INGREDIENTS:

• 200g cream cheese, at room temperature

• 1 clove garlic, minced• 2 tsp mixed dried herbs• salt and pepper• 12 slices seed bread• 2 Tbsp butter• 400g Ingham’s Oven-Roasted

Turkey Breast, finely sliced

• 2 Tbsp redcurrant jelly• ½ red onion, finely sliced• 12 slices sopressa salami,

baked until crisp• 1 ripe tomato, sliced• 4 eggs, fried• 2 cups cos lettuce, shredded• shoestring fries and gherkins,

to serve

METHOD:

1. Preheat oven to 190°C. Mix the cream cheese, garlic and dried herbs thoroughly, then season with salt. Set aside. Brush each slice of bread with butter. Layer 4 slices with turkey, redcurrant jelly and onion, then layer four slices with crisp salami, cream cheese mixture and tomato.

2. Stack the sandwich halves with the remaining slices in between. Put on an oven tray, then bake for 7 minutes, until golden. Remove the tops and place the eggs in, then remove the bottoms and place the lettuce in. Quarter, then serve with shoestring fries and gherkins.

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Gluten-Free Chicken, Avocado and Provolone Melt With Pesto and Aioli Preparation time: 10 mins • Cooking time: 25 mins • Serves: 4

INGREDIENTS:

• 12 Ingham’s Gluten-Free Chicken Breast Tenders

• 2 gluten-free rolls, split• 1 Tbsp extra virgin olive oil• 2 Tbsp beetroot relish• 2 avocados, sliced• 1 cup mixed tomatoes, sliced

• ¼ bunch dill, chopped• 150g Provolone cheese, sliced• 1 Tbsp pesto• 1 Tbsp aioli• baby leaf salad, to serve

METHOD:

1. Preheat oven to 200°C. Arrange Ingham’s Gluten-Free Chicken Tenders on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, brush the rolls with olive oil and bake for 2 minutes, until just crisp.

2. Top the roll halves with beetroot relish, avocado, tomatoes and dill, then finish with Ingham’s Gluten-Free Chicken Tenders and Provolone cheese. Arrange on an oven tray and bake for 5 minutes, until the cheese has melted. Mix the pesto and aioli then spoon on top. Serve with baby leaf salad.

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Super-Easy Green Curry with Crisp Sweet Chilli Chicken and Lime Preparation time: 15 mins • Cooking time: 35 mins • Serves: 4

INGREDIENTS:

• 8 Ingham’s Sweet Chilli Chicken Tenders

• 1 brown onion, finely diced• 4 cloves garlic, minced• 5cm piece ginger, cut into fine batons• 4 Kaffir lime leaves, torn• 2 tsp sesame oil• ¼ cup green curry paste

• 1L chicken stock• 200ml coconut cream• ¾ cup dried yellow split peas,

washed• 1 Tbsp fish sauce• juice of 2 limes• rice and Asian herbs, to serve

METHOD:

1. Preheat oven to 200°C. Arrange Ingham’s Sweet Chilli Chicken Tenders on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, fry the onion, garlic, ginger and lime leaf in sesame oil in a large saucepan over a low heat for 5 minutes.

2. Add the curry paste and cook for 2 minutes, until aromatic, then pour in the chicken stock, coconut cream and split peas. Simmer for 20 minutes, until the split peas are tender. Mix in the fish sauce and lime juice, then top with the chicken tenders. Serve with rice, and Asian herbs.

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Crisp Chicken Breast Devil with Roasted Vegetables and Salsa Verde Preparation time: 15 mins • Cooking time: 35 mins • Serves: 4

INGREDIENTS:

• 8 Ingham’s Chicken Breast Devils• 8 small potatoes • 1 bunch mixed baby carrots, peeled• 1 bunch baby beetroot, peeled• 4 baby parsnips, peeled• 1 cup extra virgin olive oil• 1 tsp celery salt• 1 bunch parsley leaves

• 1 bunch thyme leaves• ½ bunch mint leaves• 8 cloves garlic• finely-grated zest of 2 lemons• 2 tsp baby capers• pinch of chilli flakes• salt and pepper

METHOD:

1. Preheat oven to 200°C. Arrange Ingham’s Chicken Breast Devils on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, steam the potatoes, until tender, then set aside.

2. Toss the potatoes and vegetables in a 1 Tbsp olive oil and season with celery salt. Arrange on a lined oven tray and bake for 20 minutes.

3. Combine the herbs, garlic, lemon zest, capers and chilli flakes in a blender with the remaining olive oil and purée until smooth. Season with salt and pepper. Serve Ingham’s Chicken Breast Devils with roasted vegetables and salsa verde.

Turkey Roast with a Peach, Cranberry & Hazelnut CrustPrep. time: 10 mins • Cook time: 1.5 – 2 hrs • Serves: 1/10

INGREDIENTS:

• Ingham’s Turkey Carvery Roast• Peach• Hazelnuts• Parsley• Panko breadcrumbs• Dried cranberries• Olive oil • Salt and pepper, to taste

Serve 1

200g1/4 4g1 sprig 10g5g15ml

Serve 10

2.7kg136g 3.6 sprigs99g27g 135ml

METHOD:

1. Cook in foil as per pack instructions.

2. Score peach criss-cross, place into boiling water for 2 minutes, then refresh in iced water. Remove skin from peach, cut in half and remove stone.

3. Blitz hazelnuts, parsley and peach halves in a food processor until coarse.

4. Combine mixture with breadcrumbs, dried cranberries, olive oil, salt and pepper.

5. Remove foil, place crust mix on to Ingham’s Turkey Carvery Roast, press down gently and return to oven for remaining 30 minutes.

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Karaage BaoPrep. time: 15 mins • Cook time: 15 mins • Serves: 1/10

INGREDIENTS:

• Ingham’s Karaage• Bao buns• Cucumber, thinly sliced• Rice vinegar• Sugar• Salt• Spring onion, sliced• Japanese mayonnaise• Sriracha sauce• Sesame seeds• Coriander

Serve 1

213 slices½ tspPinchTo tasteFew slices15g8gSprinkle2 sprigs

Serve 10

201012 tbsp2 tsp1 pinch2150g80gSprinkle20 sprigs

METHOD:

1. In a bowl combine cucumber, rice vinegar, sugar and salt, set aside.

2. Deep fry Ingham’s Karaage at 180°C until golden and cooked in the centre. Place buns in to a steamer and steam until light and fluffy.

3. Add chicken to bun, top with cucumber, spring onions, mayo and sauce.

4. Garnish with sesame seeds and coriander.

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Chicken Schnitzel Wrap Prep. time: 20 mins • Serves: 1/10

INGREDIENTS:

• Ingham’s Chicken Schnitzel, cut in half

• Whole meal flat bread• Avocado• Lime juice and zest• Salt and pepper• Camembert• Parsley, washed and picked• BBQ sauce

Serve 1

1

1½Few dropsTo taste2 slicesFew leaves15ml

Serve 10

10

1051To taste20 slices1b150ml

METHOD:

1. Smash avocado, add lime zest and juice, season with salt and pepper.

2. Spread avocado mix on to the bread, top with Ingham’s Chicken Schnitzel, Camembert slices, parsley and BBQ sauce.

3. Roll in paper, cut in half and serve.

Quarter Chicken, Roast Pumpkin Salad Prep. time: 20 mins • Cook time: 20 mins • Serves: 1/10

INGREDIENTS:

• Ingham’s Quarter Chicken• Small pumpkin• Red onion• Olive oil• Salt and pepper• Chilli• Aged balsamic vinegar• Pumpkin seeds

Serve 1

1¼ ½ 12mlTo taste14ml3g

Serve 10

1015120mlTo taste1040ml30g

METHOD:

1. Wash pumpkin and cut in half, remove seeds and cut into wedges then place into a bowl.

2. Peel onion and cut into quarters, cut chilli in half and remove seeds, add to pumpkin.

3. Season with salt and pepper, drizzle with oil and toss.

4. Place on to a lined baking tray and bake in the oven until soft and caramelised.

5. Remove form the oven drizzle with balsamic vinegar, place on to plates and sprinkle with pumpkin seeds.

6. Heat Ingham’s Quarter Chicken as per pack instructions and serve with roast pumpkin salad.

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