Chicken Singapore Noodles

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 2 chicken breasts, sliced
• 1 tablespoon curry powder
• 350-400g packet instant Singapore noodles
• 1 tablespoon sesame or peanut oil
• 1 carrot, julienne
• 1 zucchini, julienne
• 1 red capsicum, thinly sliced
• 10 snow peas, thinly sliced
• 1 onion, thinly sliced
• 4 cloves garlic, finely chopped
• 100g enoki mushrooms
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon fish sauce
• 1 teaspoon curry powder

Method:

• Thinly slice your chicken breast and place in a zip lock bag sprinkling the tablespoon of curry powder over the chicken, seal and shake the bag ensuring the chicken is evenly coated
• Sit in the refrigerator for a minimum of 30 minutes but up to 4 hours
• Prepare the Singapore noodles in alignment with the instructions on the packet and set aside
• Heat the rice bran oil in a heavy based frying pan or wok and stir fry the chicken strips until just under cooked, this will take approximately 4-5 minutes, but the time will vary depending on how big your chicken strips are
• Remove the chicken from the pan and set aside
• Using the same frying pan or wok heat the sesame/peanut oil and add in the carrot, zucchini, capsicum, snow peas, onion and garlic and stir fry for about 4-5 minutes until the onion starts to soften
• Add in the enoki mushrooms and bean sprouts and stir fry for another 2-3 minutes
• Add the chicken and all the juices back into the frying pan/wok and toss with the vegetables until well combined
• Add in the noodles into the frying pan/wok in small tong batches mixing well until before adding in more noodle, this will stop the noodles from clumping together and being well combined
• Finally add in the last of the curry powder and the sauces tossing through to allow to come to temperature
• Serve and enjoy.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not freezer friendly
• If you are unable to find enoki mushrooms, just exclude them from the recipe.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Curry Crunch Potatoes

Serves: 4 sides

Ingredients:

• 500g potatoes
• 1 tablespoon butter
• 1 tablespoon rice bran oil
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Method:

• Peel and dice the potatoes into even sized cubes of approximately 1.5cm
• Boil the cubed potatoes for approximately 15 minutes or until they are slightly undercooked
• Drain the potatoes into a metal seive vigorously shaking, this will remove excess water as well as roughen up the exterior of the potatoes
• Melt the butter in a heavy based frying pan
• Add in the oil and all the spices and fry off the spices for approximately a minute until aromatic
• Add in the potatoes to the frying pan and toss the potatoes continuously until well coated
• Continue to cook the potatoes tossing and turning regularly until golden and crispy, approximately 5 minutes.

Recipe Notes:

• Store covered in the fridge for maximum of 3 days
• This recipe is freezer friendly, for best results freeze after the parboiled potatoes have been coated in the curry crunch so when defrosting you just follow the last method step.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pork & Apple Sausage Rolls

Makes: 8 jumbo, 16 single serve or 48 party size

Ingredients:

• 4 sheets frozen puff pastry, defrosted 
• 4 rashers bacon, coarsely chopped 
• 500g pork mince
• 1 onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely diced 
• 2 parsnips, grated
• 1 large potato, grated
• 2 large or 3 small apples grated
• 200g stuffing mix
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
• Combine all ingredients (except pastry and melted butter) into a large mixing bowl
• Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
• Cut one of the pastry sheets in half horizontally to create two rectangles 
• Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
• Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
• Use the top of a fork to pierce and bind together the two layers of pastry
• Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
• Repeat with the remaining pastry and meat mixture
• Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly 
• Royal Gala apples were used in this recipe however any variety of apples can be used

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Irish Stew

Serves:4-6

Ingredients:

• 700ml chuck steak
• 1 leek, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 parsnips, diced 
• 1 turnip, diced
• 1 zucchini, diced
• 4 garlic cloves, finely chopped
• 1 cup dark beer (I.e. Guinness or stout)
• 1 cup dry white wine 
• 1 cup beef stock
• 1 cup frozen minted peas
• 2 tablespoons cornflour 

Method:

• Place all ingredients except the peas and corn flour in a slow cooker And mix well
• Cook on LOW for 8 or HIGH for 4 hours
• Add the peas to the slow cooker
• Stir the corn flour into 1/4 cup water and make a paste
• Pour the paste into the slow cooker and mix very well
• Finish on HIGH for 30 minutes and serve.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• The white wine can be replaced with red wine if you prefer
• The dark beef can not be substituted or omitted for it to remain an Irish stew
• Lefts overs are delicious as a pie filling.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken & Cherry Tomato Risotto

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 small onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 cup arborio rice
• 1 x 400g whole peeled cherry tomatoes
• 1 cup mixed frozen vegetables 
• Up to 2 cups chicken stock
• 1-2 cups leftover chicken
• 3/4 cup fresh grated Parmesan cheese

Method:

• Heat the oil in the base of a large heavy based saucepan 
• Sauté the onion, celery and garlic for approximately 2 minutes or until the onion softens
• Add in the arborio rice and stir so the rice is well coated in the residual oil
• Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed
• Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly 
• Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed 
• Repeat for approximately 25 minutes or until the rice is tender to bite
• Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through
• Serve topped with some additional Parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a ms into of 2 days
• This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional stock.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Beef San Choy Bow

Serves: 4

Ingredients:

• 50g dried vermicelli rice noodles
• 2 teaspoons sesame oil
• 500g lean beef mince
• 1/2 large onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 large carrot, grated
• 1 broccoli stem, grated
• 3 spring onions, finely sliced
• 4 mushrooms, diced
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ketchup manis
• 1 tablespoon fish sauce
• 8 outer layer whole lettuce leaves
• 1 tablespoons sesame seeds (optional)
• 1/4 long red chilli, finely sliced (optional)

Method:

• Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside
• Heat the sesame oil in a heavy based frying pan over a medium high heat
• Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent
• Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften.
• Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined
• Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves
• Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli

Recipe Notes:

• Store the meat mixture in the fridge covered up to 3 days
• The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Impossible Slice

Serves: 6-8

Ingredients:

• 1 onion, diced
• 1 large carrot, grated
• 1 zucchini grated
• 1 red capsicum, diced
• 1 celery stalk, finely diced 
• 150g sweet potato, grated
• 1 large potato, grated
• 5 mushrooms, diced 
• 3 cloves garlic, finely grated
• 3 rashers bacon, diced 
• 1/2 cup fresh parsley, shredded 
• 9 eggs, lightly beaten
• 1 cup wholemeal plain flour
• 1 cup natural yoghurt or sour cream
• 1 tablespoon of polenta (or breadcrumbs)

Method:

• Preheat oven to 180 degrees Celsius and spray a lasagne dish with cooking spray and sprinkle the polenta evenly over the bottom of the dish 
• Place the remaining ingredients into a mixing bowl and stir until very well combined
• Pour the mixture into the prepared dish and spread evenly
• Bake for 40-45 minutes or until set
• Allow to cool for 10 minutes before cutting and serving
• Delicious served both hot and cold.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Choc Mini LoavesMakes: 12

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup brown sugar
• 1 teaspoon mixed spices
• 3/4 cup dark choc chips 
• 3 over-ripe bananas, mashed
• 50g butter, melted
• 2 eggs, gently whisked
• 1 cup milk
• 1 teaspoon vanilla extract or extract paste

Method:

• Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
• In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
• Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
• Evenly spread the mixture between the 12 mini loaf trays
• Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
• Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight contain below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Blended Carrot Cake with Cream Cheese Glaze

Makes: 1 X 20cm round or square cake

Cake Ingredients:

• 1 cup oil
• 1 cup caster sugar
• 4 eggs
• 4 carrots, roughly chopped
• 2 1/4 cups plain flour
• 2 teaspoons baking powder

Glaze Ingredients:

• 150g spreadable cream cheese
• 1 cup icing sugar 
• 1 teaspoon lemon juice 
• 3/4 cup chopped walnuts 

Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm square or round cake tin by greasing well
• Place the oil, sugar, eggs and carrots in a food processor and blend until smooth
• THERMO COOKING [Speed 6, 20 seconds]
• Pour the mixture into a mixing bowl and add in the remaining cake ingredients and fold through using a spatula until well combined
• Pour the batter into the prepared cake tin and bake for 40-50 minutes or until a cake skewer comes out clean
• Remove the cake from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire cake rack.

• To make the glaze, blend the ingredients together and pour over the cooled cake
• Top with the chopped walnuts 
• Place the cake in the fridge for about an hour for the glaze to set

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The cake without the glaze is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Egg Cakes

Makes: 8

Ingredients:

• 5 egg, lightly beaten
• 2 tablespoons plain flour
• 1/4 cup milk
• 70g diced bacon pieces 
• 1 tablespoon fresh parsley, shredded
• 2 spring onions, finely chopped
• 1 teaspoon minced garlic

Method:

• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of oil in a heavy based frying pan over a medium heat
• Place 4 pre-greased egg rings in the frying pan and fill with the egg cake batter
• Cook over a medium heat until the bottom is golden brown, approximately 3-4 minutes
• Remove the egg ring and then flip the egg cake, you may have some of the batter spread when taking the ring off
• Cook the other side until golden for approximately 2 minutes
• Serve either warm of cold.

Recipe Notes:

• Store inn air tight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 30 days.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.