Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

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.

Sultana Oat Cookies

Makes: approximately 24

Ingredients:

• 1 cup SR flour
• 1 cup toasted muesli
• 1 cup sultanas
• 3/4 cup rolled oats
• 1/4 cup brown sugar
• 125g butter, melted
• 1 tablespoon honey or rice malt syrup
• 1 egg, lightly beaten

Method:

• Preheat oven to 190 degrees Celsius and line two baking trays with baking paper
• Place dry ingredients in a large bowl and toss to combine
• Combine butter, egg and honey and add to dry ingredients and mix until well combined
• Drop 2 tablespoons of mixture onto prepared trays and press lightly with the back of a fork
• Cook in the oven for 10-12 minutes until golden
• Leave to rest on the tray for 5-10 minutes and then transfer to a wire rack to completely 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 Pea & Ham Soup

Serves: 6

Ingredients:

• 2 cups dried green split peas
• 1kg approximately ham hock
• 1 onion peeled and quartered
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1/2 head cauliflower, roughly chopped (stem included)
• 1 tablespoon minced garlic
• 1 tablespoon chicken or vegetable stock powder

Stove Top Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into a large soup or stock pot, add in all other ingredients and over with water (approximately 2—2.5 litres)
• Bring to the boil and then place the lid on the saucepan and reduce heat to a simmer.
• Simmer for approximately 3 hours or until the meat is falling off the ham hock
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Slow Cooker Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into the slow cooker and then add in all other ingredients and over with water (approximately 2—2.5 litres)
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 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.

Tuna Pasta Bake

Serves: 6

Ingredients:

• 250g dry package pasta of your choice
• 1 tablespoon minced garlic
• 1 teaspoon chicken or vegetable stock powder
• 425g can tuna in springwater, drained and flaked
• 1 grated carrot
• 1 zucchini grated
• 1 small onion, finely diced
• 1 cup frozen corn kernels
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup breadcrumbs
• 2 cups grated cheese

Method:

• Boil a pot of salted water and once the pot comes to the boil add the pasta, once the pot returns to the boil
  reduce the heat and cool for no more than 10 minutes, drain well and set aside
• In a large mixing bowl mix together the cooked pasta, half of the cheese, the chicken stock, garlic, all vegetables and the drained and separated tuna and combine well
• Pour in the portion of Mumma’s Magic Sauce and mix through well.
• Place the mixture into a lasagne dish and sprinkle the breadcrumbs evenly over the top of the tuna mix, finally top with the other half of the grated cheese
• Bake for 15 minutes until the cheese is melted and golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• You can also add in as many grated vegetables as you would like into this recipe for additional nutrition
• Picture shows bowtie pasta

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 Salmon & Asian Greens

Serves: 4

Ingredients:

• 4 salmon fillets
• 6 heads of Asian greens of your choice
• 2 carrots, julienne
• 1 cup bean sprouts
• 1 onion, finely sliced
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Method:

• Place the vegetables in the base of the SC and mix well
• Place the salmon fillets on top of the vegetables skin side down and season to your liking with salt and pepper
• Mix the honey, soy and lemon juice in a small mixing bowl and mix well, pour over the salmon fillets evenly
• Cover and cook on LOW for 3 hours
• Serve by finishing with a drizzle of the sauce in the bottom of the slow cooker.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not 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.

Victorian Sponge Cake

Makes: 1 Luscious 20cm cake

Ingredients:

• 200g caster sugar
• 200g softened butter, cubed
• 200g self raising flour, sifted
• 1 teaspoon baking powder
• 4 eggs, lightly beaten at room temperature
• 2 tablespoons milk

Method:

• Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly
• Grease and line with non stick baking paper two x 20cm round cake tins
• In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter

• THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]

• Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon
• Bake for 20 minutes under golden and the cake springs back when gently touched
• Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely
• Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This cake is freezer friendly unfilled
• The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling
• You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

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.

Mexican Pulled Pork

Serves: 6-8

Ingredients:

• 1.5 – 2kg pork shoulder roast
• 1 portion C4K Kitchen’s Mexican Spice Mix or packet of store bought Taco Seasoning
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce

Method:

• Coat the pork very well in the Mexican Spice Mix and massage all over the surface of the meat
• Place the meat in the slow cooker bowl with any extra of the spice mix
• Pour the Mumma’s Magic Sauce over the top of the meat and flip the meat over leaving the rind on top and place the lid on the slow cooker
• Cook on LOW for 10-12 hours or HIGH for 5-6 hours
• Gently remove and discard the rind and then use either two forks or a pair of tongs to shred the meat
• Stir well to ensure the sauce is evenly spread throughout the meat

Recipe Notes:

• Picture shows served on a corn tortilla with the C4K Kitchen’s Tomato Salad
• Store covered in the fridge for no longer than 3 days
• This recipe is freezer friendly
• The Mumma’s Magic Sauce can be replaced with a can of whole peeled tomatoes
• The recipe can be used in burgers, wraps, taco, pizza topping, pie filling and many more delicious suggestions.

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 Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

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.

Thai Chicken Patties with Coconut Rice

Serves: 4

Ingredients:

• 500g chicken mince
• 1 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1/2 red capsicum, finely diced
• 55g dried vermicelli noodles, dry
• 1/3 jar Thai Green Curry Paste
• 1/4 cup fresh coriander
• 1/4 cup plain flour
• 2 cups Jasmine rice
• 400ml coconut milk
• 700ml water

Method:

• To cook the rice, place your rice in a sieve and rinse well with some cold water
• Add the coconut milk and the water in to a saucepan and bring to the boil, once boiling add in the rice
• Once the pot has returned to the boil, cover and reduce to a simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes
• Fluff up your rice with a fork prior to serving.
• To prepare the patties, add 1 tablespoon of rice bran oil to a heavy based frying pan, add in the onion, capsicum and celery and fry off until the vegetables start to soften then transfer the vegetables to a mixing bowl
• Add into the mixing bowl the chicken mince, Thai green curry paste and the dry vermicelli rice noodles, that have been crushed into about 3cm lengths
• Using your hands to mix well and use your fingers to make sure the mince is broken up and the noodles are fully coated, then shape into patties of your desired size and then gently roll the patties in the seasoned plain flour
• Heat 2 tablespoon of rice bran oil in the same frying pan and cook half of the patties. Cook the patties for about 5 minutes and then flip, squash the patty gently with your spatula upon turning and cook for another 5 minutes until golden brown on both side and cooked through
• Remove from the frying pan and set aside while you cook the remaining patties.

Recipe Notes:

• Store in an air tight container for a maximum of 2 days
• This recipe is freezer friendly, however freeze the components seperately

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 Cheese & Bacon Potatoes

Serves: 4

Ingredients:

• 4 medium-large potatoes
• 3/4 cup diced bacon
• 3/4 cup grated cheese
• 1 tablespoon minced garlic
• 1 teaspoon mixed herbs
• 1 teaspoon onion salt
• 1 tablespoon butter

Method:

• Line your slow cooker bowl with alfoil allowing the sides to be long enough to fold over the potatoes and spray with some cooking spray to prevent the potatoes from sticking
• Cut your potatoes into about 2cm chunks and place in a mixing bowl
• Add the bacon, cheese, garlic, herbs and salt into the mixing bowl and mix well to evenly mix with the potatoes
• Place the mix into the slow cook bowl, place the tablespoon of butter on the top and then cover with the alfoil to seal
• Cook on LOW for 6-8 hours or high 3-4 hours

Recipe Notes:

• Delicious served with a dollop of sour cream
• Best served fresh but can be kept covered in the fridge for a maximum of 3 days
• This is not a freezer friendly 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.