Veal Saltimbocca

Serves: 4

Ingredients:

• 4 veal steaks
• 4 slices of pancetta
• 4 large fresh sage leaves
• 1 cup C4K Kitchen’s Beef Stock or store bought stock
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 2 teaspoons cornflour
• 1 cup cream

Method:

• Use a meat tenderiser to tenderise your veal on both sides. Place the pancetta evenly over the open veal steak then place the sage leaf in the centre of one side then careful fold the veal steak in half and tenderise both sides again to help seal
• Heat 1 tablespoon oil in a large heavy based frying pan and gently place the veal steaks into the pan cooking for 3-4 minutes on 1 side turning and cooking 2-3 minutes the other side, remove from the pan and set aside covered in alfoil
• Add stock to the frying pan ensuring your scrape the side and the base to lift all the veal pan juices into the sauce, add the butter and bring to the boil while whisking
• In a small mixing bowl mix the plain flour, cream and Worcestershire sauce together and mix well. Evenly pour this mixture into the stock in the frying pan whisking well, simmer for about 5 minutes continually whisking to ensure it is smooth, once you have a thick creamy sauce taste and add salt & pepper to your taste
• Return the veal to the pan to reheat and turning so the veal is coated with the sauce, plate the veal and top with the saltimbocca sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the meat is frozen in the sauce

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.

Steamed Dim Sims

Makes:approximately 36

Ingredients:

• 500g pork mince
• 2 egg whites, lightly beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 cup grated carrot
• 1 cup finely shredded wombok
• 1/2 cup chopped bean sprouts
• 1 packet wonton wrappers

Method:

• Place mince, 3/4 of the beaten egg whites and all remaining ingredients, except the wrappers and use your hands to combine the ingredients well
• Mix the 1/4 of the beaten egg whites with 1/4 cup of water and beat together well
• Place a tablespoon of mixture in the middle of the wrapper and shape in a cylinder shape
• To fold:
  * Dampen on all 4 sides of the wonton wrapper with the egg glaze
  * Pinch the 4 flat sides up to the mixture
  * Pinch in at the base of the point and fold up and over the mixture
  * Repeat on the opposite corner, gently press the mixture back under the two opposite corner folds to push back to the original cylinder shape
  * Repeat the pinch and fold over with the 2 remaining corners
  * Dampen your finger with egg glaze and ensure the top joins are moist
  * Finally gently roll the complete little parcel between your hands to delivery the cylindrical dim sim shape
• Repeat the folding and rolling process until all of the dim sim mixture is gone
• To cook place the dim sims in a bamboo steamer basket but do not overcrowd and allow at least 1-2cm between each dim sim and place over steadily simmers water and steam for 10-15 minutes or until the pork is cooked through and the wrappers are soft and wrinkly
• Serve with your dipping sauce of choice.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the dim sims have been rolled but not yet steamed
• The dim sims can also be deep fried, however steaming is the healthier alternative.

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 Creamy Chicken Casserole

Serves: 4-6 people

Ingredients:

• 700g chicken thigh fillets
• 200g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought French Onion Soup Mix
• 1 onion, sliced
• 200g mushrooms, sliced
• 1 cup chicken stock
• 1/2 cup thickened cream
• 1 tablespoon minced garlic
• 250g dry pasta of your choice
• Salt & pepper, to taste

Method:

• Cut the chicken fillets into 3cm section and roll in the french onion soup mix
• Optional Step:
  Heat the oil in a heavy based frying pan and brown off the chicken in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion and bacon using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl.
• Place the all ingredients (except the cream and pasta) including the remaining seasoned flour that was used to coat the chicken in the slow cooker and give it a good stir to mix the ingredients well.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
  It is complete when the chicken is cooked and the sauce has thickened. If when cooked the sauce is still not thick enough use some cornflour from the pantry to make a paste and thicken the sauce to the required consistency.
• 20 minutes before you are ready to serve, Cook the pasta in accordance with the instructions on the packet.
• 10 minutes before you are ready to serve, stir the cream through the casserole in the slow cooker.
• Serve your Creamy Chicken Casserole on top of the cooked pasta.

Recipe Notes:

• To be store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• When reheating from frozen you may need to add some additional stock or water to rehydrate the meal
• The picture shown is using elbow macaroni

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.

Warm Cheesy Dip with Bread Sticks

Serves: 1-2

Ingredients:

• 1 Phillys mini-tub cream cheese
• mini-tub measure of sour cream
• mini-tub measure of grated cheese
• 1/2 mini-tub measure of finely shredded ham
• Pinch garlic salt
• 1 slice bread

Method:

• Place all ingredients (except bread) into a microwave proof bowl
• Put on high for 60 seconds and mix very well, if not fully melted with a smooth consistency put back in the
  microwave for an additional 15 seconds
• While your dip is cooling, cook the slice of bread in the toaster – cook slightly darker than your normal toast setting.
• Once toasted slice into 1cm bread sticks and serve with the cooled dip.

Recipe Notes:

• The term Mini-tub measure means you use the empty mini-tub from the cream cheese to measure the sour cream, cheese & ham
• You could also use carrot stick, cucumber sticks or even crackers with this dip
• The ham could easily be left and or replaced with other additives of your choice like baby spinach, crumbled feta, finely diced mushrooms etc.
• For a bread sticks alternative you can use 2 ingredient dough to make some flat bread.

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.

Wholemeal Easy Bake Bread Rolls

Makes: 10-12 rolls

Ingredients:

• 300g wholemeal plain flour
• 200g white plain flour
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 7g dried yeast
• 15g butter, softened in cubes
• 300ml warm water
• 1 egg, lightly beaten

Manual Method:

• Place all the dry ingredients into a large bowl and mix well, rub the butter into the dry mixture until it forms a breadcrumb like texture
• Gradually add in the water mixing with a butter knife until a soft dough is formed
• Turn the dough out onto a clean dry lightly floured surface and knead the dough for approximately 10 minutes until the dough is smooth and elastic
• Continue with the proof & bake method

Thermo-Cooking Method:

• Place all dry ingredients into your jug with the butter [Speed 6, 10 seconds]
• Add in the water [Speed 6, 10 seconds]
• Knead the dough until smooth and elastic [Speed 1, 10 minutes]
• Turn the dough out onto a lightly oiled clean bench and continue with the proof & bake method

Proof & Bake Method:

• Cut the dough into the 12 portions and form into the desired shape you wish
• Place the rolls on a lined baking tray approximately 3cm apart, cover with a clean tea towel and leave in a warm place for approximately 1 hour or until the dough has risen and doubled in size
• Preheat the oven to 230 degrees Celsius (210 degrees for a fan forced oven)
• Brush each of the rolls with the lightly beaten egg
• Bake the rolls for 15 minutes until golden brown and they sound hollow when tapped, if they require any
  additional cooking time reduce your oven to 200 degrees Celsius (180 degrees for fan forced oven)
• Remove from the oven and transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly

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 Chicken & Vegetable Soup

Serves: 6

Ingredients:

• 4 pieces chicken maryland
• 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
• 3 carrots
• 1 onion
• 1 leek
• 1 zucchini
• 2 potatoes
• 1/4 butternut pumpkin
• 1 parsnip
• 1 turnip
• 2 stalks celery
• 1/4 head cabbage
• 1 tablespoon minced garlic
• Salt & pepper to taste

Method:

• Coat chicken with soup mix and place in the bottom of the slow cooker
• Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
• Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
• After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
• Cook for another 1 hour on high then it’s ready to eat.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The vegetables in this recipe are highly interchangeable to suit your tastes.

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 All-in-one-Bolognaise

Serves: 4-6

Ingredients:

• 500g veal & pork mince
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 zucchini, finely diced
• 1 celery stalk, finely diced
• 250g dry pasta, of your choice
• 1 cup grated cheese

Method:

• Optional Step: Heat the oil in a heavy based frying pan and brown off and separate the mince in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl
• Place the all ingredients, except spaghetti and cheese in the slow cooker and stir well.
  If you do not complete the optional step don’t worry too much about breaking the mince up this will happen as a part of the cooking process.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
• 30 minutes before you are ready to serve turn your slow cooker up to HIGH , give the sauce a good stir to ensure the mince is broken up well and then add in the pasta.
• Cook on high for 30 minutes and then serve topped with grated cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The picture shown uses elbow macaroni

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.

Wholemeal Apricot & Coconut Cake / Muffins

Makes: 1 loaf cake or 12 standard muffins

Ingredients:

• 1 cup chopped dried apricots
• 1 cup hot milk
• 1/4 cup honey
• 1 egg, lightly beaten
• 1 cup wholemeal SR flour
• 3/4 cup desiccated coconut
• 1/4 cup milk

Method:

• Combine apricots, hot milk and honey in a bowl, cover and soak overnight
• Pre-heat oven to 180 degrees Celsius and grease a loaf pan, line base with baking paper
• In a bowl, stir the egg, flour, ½ cup of the coconut and the extra milk into the apricot mixture
• Spread mixture into prepared pan and sprinkle with remaining coconut
• Bake for approximately 1 hour or until a cake skewer comes out clean (approximately 25-30 minutes for muffins)
• Stand cake in pan 5 minutes before turning onto wire rack to cool completely.

Recipe Notes:

• Store covered in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly
• This recipe is highly recommended to individually wrap and freeze portions to be included in 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.

Cabbage Rolls

Serves: 6

Ingredients:

• 1 whole head cabbage
• 300g beef mince
• 300g pork mince
• 1 cup cooked brown rice
• 1 carrot, grated or finely diced
• 1 onion, finely diced
• 1 celery stalk, finely diced or grated
• 1 zucchini, finely diced or grated
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken or beef stock
• 1 tablespoon pure corn flour

Method:

• Fill a stock pot pot with water and bring to the boil, place in the entire cabbage very gently into the boiling water until the outside leaves fall off
• Once you have collected about 16 leaves place them on some kitchen paper and remove the remaining cabbage and set aside for another use
• In a mixing bowl place in the mince meats, rice, carrot, onion, celery, zucchini, Worcestershire, egg and garlic, use your hands to combine the mixture evenly
• Place about 3 tablespoons of mixture about centered 2cm from the top of one of the cabbage leaves, fold the 2cm over the mixture, pinch and fold in the sides and then roll up the remaining cabbage leaf ensuring the meat mixture is fully enclosed
• NOTE: If the cabbage leaf has a thick core through the middle of the leaf you may want to consider cutting the thickest part out and starting the roll by placing the meat on the cut section
• Complete with the remaining mixture and cabbage leaves
• Place the cabbage rolls in the base of your slow cooker and then evenly pour the MMS and stock over the cabbage rolls
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• 15 minutes before serving gently remove the cabbage rolls and place on a serving platter and turn your slow cooker up to HIGH
• Mix 1 tablespoon of pure cornflour into 2 tablespoon water into a paste, use a whisk to stir in a small portion of the paste into the tomato sauce mixture in the base of the slow cooker, allow to cook for 5 minutes and see if the sauce is your desired thickness, if not add a little bit more cornflour paste, if it is allow the sauce to cook for another 10 minutes to cook out the flour
• Serve your cabbage rolls with a healthy amount of the MMS sauce poured over the top.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The left over cabbage can be used for any other recipe like C4K Kitchen’s Bacon Braised Cabbage

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.

Summer Fresh Potato Salad

Serves:  6-8

Ingredients:

• 1kg potatoes
• 1 cup natural yoghurt
• 2 garlic cloves crushed
• 4 Spring onions sliced
• 2 tablespoon fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method:

• Dice the potatoes into about 1cm cubes and boil in a pot of salted water for 10-15 minutes or until potatoes are just tender
• Drain the potatoes well and set aside to cool
• In a mixing bowl add the remaining ingredients and combine well
• Once the potatoes have cooled stir through the yoghurt dressing then serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• For an alternative you can add some fresh peas with some shredded fresh mint

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.