BBQ Spice Rub

1 Portion

Ingredients:

• 1 tablespoon smokey paprika
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons onion flakes
• 1 teaspoon celery salt
• 1/2 teaspoon ground chilli powder
• 1 teaspoon instant coffee (optional)
• 1 tablespoon brown sugar

Method:

• Mix all ingredients together and store in an air tight container until you are ready to use

Recipe Notes:

• This rub is delicious with pork, chicken and beef on almost all cuts.
• This rub is suitable for grilling, pan frying, roasting or slow cooking
• Store the BBQ spice rub in an air tight container for a maximum of 3 months
• 
  BBQ Spice Rub on a pork tenderloin fillet.
  Spice rub that has been massaged into the meat well and then searing in the frying pan until golden and then baked in a 180 degree oven for approximately 20 minutes

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.

Pineapple & Coconut Cake

Makes: 1 x 20cm round cake

Ingredients:

• 2 cups SR Flour
• 2 cup desiccated coconut
• 1/2 cup caster sugar
• 1 x 440g can crush pineapple in juice or syrup
• 3 eggs, lightly beaten
• 150ml coconut oil

Method:

• Preheat oven to 190 degrees Celsius and prepare a 20cm round cake tin by lining and well greasing
• Combine flour, coconut and sugar in a large bowl
• Add in the entire can of crushed pineapple (liquid included), eggs and coconut oil
• Stir will a wooden spoon until just combined
• Pour mixture into cake pan and level evenly
• Cook for 60-75 minutes, or until golden and the cake skewer inserted into the centre of the cake comes out clean
• Allow to cook in the cake tin for 10 minutes before removing and transferring to a wire rack to cool completely
• Once cool dust lightly with icing sugar to remain dairy free or serve topped with whipped cream and a sprinkling of shredded coconut.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• The cake uniced 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.

Pork & Vegetable Slice

Serves: 6

Ingredients:

• 1 onion
• 1 large carrot
• 1 stalk celery
• 1 zucchini
• 200g sweet potato
• 4 cloves garlic
• 3 slices cold toast
• 500g pork mince
• 2 eggs
• 1/4 cup whole SR flour
• Salt & pepper to taste

Method:

• Preheat the oven to 180 degrees Celsius and line a brownie tin with baking paper
• Place all of the vegetables roughly chopped, garlic and roughly torn toast into a food processor and process until until a coarse bread crumb texture
  THERMO COOKING [Speed 10, 6 seconds]
• Add in the pork mince, flour and the eggs to the food processor and process until the mixture has come together
  THERMO COOKING [Speed 3, 30 seconds]
• Evenly spread the mixture in the prepare tin and then gently drop the tin on the bench from about 5cm high to expel any extra air from the mixture
• Bake for 35-45 minutes in the oven until golden brown.

Recipe Notes:

• The picture shows this recipe served topped with mashed potato and gravy surrounded by steamed carrots and broccoli
• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• This recipe is delicious served as a meal or cut up as a cold slice for lunchboxes.

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 & Vegetable Stir Fry

Serves: 4-6

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 carrots
• 1 large zucchini
• 1 red capsicum
• 1 red onion
• 4 mushrooms
• 1 cup green beans
• 400g hokkien noodles

Stir-Fry Sauce Ingredients:

• 1/4 cup soy sauce
• 1/3 cup C4K Kitchen’s Chicken Stock or store bought stock
• 2 teaspoons arrowroot flour
• 2 teaspoons tablespoon honey
• 2 teaspoons sesame oil
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon lime juice (or lemon juice)
• 2cm piece of fresh ginger
• 2 cloves garlic

Method:

• To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid
• Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined

• To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside
• Julienne the carrots and thinly slice the onion and set aside
• Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside
• Prepare the hokkien noodles as per the instructions on the packet
• Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat
• Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container
• Repeat with the remaining chicken and add to the already cooked chicken
• Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent
• Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes
• Add back the chicken and all the juices in the container into the vegetables and mix until well combined
• Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles
• Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste
• Serve topped with some crushed peanuts, optional.

Recipe Notes:

• Best served fresh but can be stored covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer.

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 & Spinach Cannelloni

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 1 small onion, roughly chopped
• 1 stalk celery, roughly chopped
• 4 mushrooms, roughly chopped
• 2 cloves garlic, roughly chopped
• 150g baby spinach
• 1 cup ricotta cheese
• 500g chicken mince
• 100g bacon pieces (optional)
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat the oven to 180 degrees Celsius
• Place the onion, celery, mushrooms, garlic and baby spinach into to a food processer and blend until like breadcrumbs
  [THERMO COOKING: Speed 6, 10 seconds]
• Add in the ricotta cheese & chicken mince and blend until well combined
  [THERMO COOKING: Speed 1, 30 second]
• Place the mixture into a piping bag (or zip lock bag) and cut the end off to be slightly smaller than the opening in the cannelloni shell
• Fill the cannelloni shells and lay them in a lasagne dish until you have use all the mixture
• Sprinkle the bacon pieces evenly over the top of the shells then pour the MMS evenly over the top
• Finish by evenly sprinkling the cheese over the top of the dish
• Bake in the oven for 30 minutes until the cheese is golden and bubbly and the pasta has softened

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

Vegetarian Lasagne

Serves: 6

Ingredients:

• ½ serve of C4K Kitchen’s Caulifredo Sauce
• ½ cup milk
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• ¼ pumpkin
• 150g baby spinach
• 10 mushrooms
• 2 zucchinis
• 250g box dried lasagne sheets
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat your oven to 170 degrees Celsius
• Prepare your vegetables by peeling the pumpkin then and slicing the pumpkin and zucchini thinly (about 1-2mm thick), slice your mushrooms about 3mm thick
• Stir the milk through the caulifredo sauce to make slightly runnier than the normal sauce
• Place ¼ of the caulifredo sauce on the base of your lasagne dish and layer with the lasagne sheets until fully covered
• Layer ½ of the sliced pumpkin over the lasagne sheets then top the pumpkin with half of the spinach
• Top the pumpkin and spinach evenly with another ¼ of the caulifredo
• Cover the caulifredo with another layer of lasagne sheets so fully covered then layer half of the zucchini and half of the mushroom and top evenly with another ¼ of the caulifredo
• Repeat with another layer of lasagne sheets, pumpkin and spinach and top even with the last of the caulifredo sauce
• Finish the lasagne with another layer of lasagne sheets and the last of the zucchini and mushroom
• Pour the MMS evenly over the top then evenly sprinkle the grated cheese
• Bake in the preheated oven for 45-60 minutes, check at 30 minutes to see if the cheese is getting too dark and crispy for your taste and if it is cover the top with alfoil and increase your oven temperature to 180 degrees Celsius.

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.

Chorizo & Bacon Pasta

Serves: 4

Ingredients:

• 2 chorizos, sliced
• 200g bacon pieces
• 1 leek, diced
• 1 red capsicum diced
• 3 cloves garlic, finely diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 250g dried spaghetti

Method:

• Place a large pot of salted water on the stove and bring to the boil, once the water comes to the boil add in the pasta and return to the boil.  Reduce the heat and cook the pasta for 12 minutes
• While the pasta is cooking saute the leek, bacon & garlic in 1 tablespoon rice bran oil in the base of a heavy based frying pan for 2-3 minute until the leek has softened
• Add in the chorizo slices and red capsicum and saute for a further 2-3 minutes
• Finally add in the paprika, MMS and Worcestershire sauce and simmer for about 10 minutes to allow to flavours to infuse and until the pasta is cooked.
• Drain the pasta and toss through the sauce
• Serve immediately topped with some fresh shredded parsley.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer suitable

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.

Roast Sweet Potato Salad

Serves: 6-8 sides, 4 mains

Ingredients:

• 2 medium sized sweet potatoes
• 120-150g bag of rocket & baby spinach
• 100g low fat feta cheese, diced or crumbled
• 1/2 cup chopped walnuts

Dressing  Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey

Method:

• Preheat the oven to 180 degrees and line a tray with baking paper
• Peel and dice the sweet potato into approximately 1 – 1.5cm cubes and drizzle lightly with olive oil
• Roast the sweet potato in the oven between 35-45 minutes until golden on the outside and soft on the inside, set aside to cool slightly
• Place the rocket & baby spinach on the base of the serving plate or bowl and top evenly with the roasted sweet potato, feta and chopped walnuts
• Mix the salad dressing in a small mixing bowl and dress just before serving

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipes is not freezer suitable

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.

SC Sausages & Beans

Serves: 4

Ingredients:

• 500g beef sausages (approximately 8 sausages)
• 1 x 400g can cannelloni beans, drained & rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, smashed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1/2 cup bbq sauce or steak sauce
• 1 beef stock cube

Method:

• Brown the sausages off in a frying pan over a medium-high heat, they do not need to be cooked through but well browned to help them keep their shape
• Place the beans, onion, garlic and stock cube in the base of the slow cooker
• Place the sausages on top
• Top with the MMS and the bbq sauce and place the lid on the SC
• Cook on LOW for 6 hours or HIGH for 3 hours
• Serve on a bed of creamy mash potato

Recipe Notes:

• Store covered in the fridge for the 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.

Mango & Fresh Mint Salad

Serves: 6-8 sides

Ingredients:

• 2 mangos, diced
• 1 large red onion, diced
• 1/2 continental cucumber, diced
• 1 x 300g can corn kernels, drained
• 1 red capsicum, diced
• 1/2 cup fresh mint, shredded
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• 1 teaspoon balsamic vinegar

Method:

• Place the mango, onion, cucumber. capsicum and mint in a large salad bowl
• Add in the dressing ingredients and give the salad ingredients a good stir until well coated and fully combined.
• Delicious served wit the coconut crusted chicken.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days
• You can add up to 4 mango if you would like extra fresh and fruity.

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.