Porcupine Balls

Serves: 4

Ingredients:

• 500g beef mince
• 1/2 cup white rice
• 1 cup stuffing mix or breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon mixed herbs
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Place ingredients into a mixing bowl and use your hands to mix well ensuring the meat mixture is well combined
• Use damp hands to roll the mixture into meatballs

• To cook on the stove top
• Heat 1 tablespoon of rice bran oil in a frying pan and in batches seal off the meatballs until golden brown
• Place all the meatballs in a large sauce and cover with the MMS
• Simmer covered for 20-30 minutes to allow the meatballs and rice to cook through

• To cook in the slow cooker
• Place the meatballs directly into the slow cooker bowl and cover with the MMS
• Cook on LOW for 6-8 hours or cook on HIGH for 3-4 hours.

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.

Polenta Star Pizzas

Makes: approximately 18

Base Ingredients:

• 750ml chicken stock
• 190g instant polenta
• 60g grated parmesan cheese
• Salt and pepper to taste

Topping Ingredients:

• 1/2 cup C4K Kitchen’s Mummas Magic Sauce
• 100g diced bacon
• 1 small onion, very finely diced
• 1 cup grated cheese

Method:

• Place the stock in a small saucepan and bring to the boil, steadily pour the polenta in a thin stream while constantly whisking and cook for 3-5 minutes constantly whisking
• Remove from the heat and stir through the cheese and seasoning
• Spread out the polenta onto a baking tray lined with baking paper to about 3/4cm thick
• Leave to cool at room temperature for 30 minutes and then place in the fridge for a minimum of an hour
• Remove the tray from the fridge and use a star shape (or whatever pizza shape you want to make) to cut out as many pizza bases as you can across the sheet of polenta.
• To construct the pizzas, spread the MMS across the base of each of the star pizzas and then evenly spread the bacon and onion across the pizzas base and finally top with the grated cheese
• Place the pizzas on a baking tray and cook in a 180 degrees Celsius oven for 15 minute of until the cheese is golden and bubbly.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum for 3 days
• This recipe is freeze 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.

Pickled Pork with Apple Gravy

Serves: 6

Ingredients:

• 1.2-1.5kg pickled pork
• 3/4 cup apple cider vinegar
• 1 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 bay leaf

Gravy Ingredients:

• 1 cup beef stock
• 1 cup chicken stock
• 2 apples, peeled, cored and diced in 3/4cm cubes
• 1 1/2 teaspoons corn flour

Method:

• Place the pickled pork in the slow cooker bowl and cover with all other ingredients then add water to ensure the pork is fully submerged
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• To make the Apple Gravy, place the stocks and the diced apple in a small saucepan and simmer for approximately 10 minutes until the apples are soft
• Remove about 1/4 cup of the liquid and place is a small mixing bowl, stir through the corn flour to make a paste and then return the paste into the sauce and stir very well so evenly mixed
• Add salt and pepper to your tastes
• Keep the gravy on a low heat for at least 5 minutes to cook out the flour taste the serve drizzled over your meat

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Pearl Couscous Tabouleh Salad

Serves: 4-6

Ingredients:

• 1 cup pearl couscous
• 2 cups chicken or vegetable stock
• 2 large tomatoes, diced
• 1 red onion, diced
• 1/2 continental cucumber, diced
• 1/2 cup fresh shredded parsley
• 1/4 cup fresh shredded coriander
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon tahini

Method:

• Simmer the pearl couscous in the stock for 10 minutes and set aside while you chop all the salad ingredients
• In a small mixing bowl whisk together the oil, lemon juice and tahini until well combined and set aside
• Stir through the chopped vegetables and herbs through the cooled couscous and then pour the dressing evenly over the top and stir until well combined

Recipe Notes:

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

Peanut Butter Creams

Makes: 36 cookies or 18 creams

Ingredients:

• 100g butter
• 3/4 cup caster sugar
• 2 tablespoons whipped or smooth peanut butter
• 1/4 cup milk
• 1 3/4 cups SR flour
• 1 teaspoon vanilla

Cream Ingredients:

• 1/4 cup butter, softened
• 2 tablespoons whipped or smooth peanut butter
• 1 1/4 cups icing sugar
• 1 tablespoon milk or almond milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugar together, then beat in the peanut butter and vanilla
• Stir in the milk and then sift all of the dry ingredients together, and fold into the creamed mixture until well combined
• Roll into small balls and place on the prepared cookie trays. Press down each ball with the tip of a fork or cookie press
• Bake for 12-15 minutes or until evenly browned
• Allow to cool completely before preparing the cream filling and completing the Peanut Butter Creams
• To make the cream filling, place the butter into a medium bowl, and beat with an electric mixer until lightened and fluffy
• Gradually mix in the icing sugar until it starts to thicken
• Incorporate the peanut butter and the milk ½ tablespoon at a time until all is mixed in and the frosting is thick and spreadable
• Beat for at least 3 minutes for it to get good and fluffy
• Spread a healthy amount of frosting on the base of one of the peanut butter cookies and place the base of a similar sized peanut butter cookie to complete your peanut butter creams
• Repeat with all the cookies until all matched up.

Recipe Notes:

• To be stored in an airtight container for a maximum of 5 days
• This recipe s 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.

Parsnip Pancakes

Makes: approximately 24

Ingredients:

• 500g parsnips
• 1 medium potato
• 1/2 onion, finely diced
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion salt
• 1 large egg, lightly beaten
• 1/2 cup plain flour

Method:

• Place peeled and chopped parsnips and potato in a .large saucepan and cover with salted water
• Bring to the boil then reduce heat and simmer covered for 15-20 minutes until tender
• Drain very well and mash, add in all other ingredients and mix well
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan
• Add a heaped tablespoon of batter and flatten slightly directly into the frying pan
• Pan fry each side for about 4 minutes until golden and crispy
• Once cooked sit on a paper towel to remove excess oil for a couple of minutes before serving.

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.

Day one is here, start of the month measurements taken, water bottles in the fridge ready to go, Ionix Supreme shot taken and I’m currently enjoying my first shake.

I’m motivated, I’m excited, I’ve got this 🙂

PanPuffs

Makes: 24 mini or 12 standard size

• 1 cup SR Flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 1 tablespoon caster sugar (optional)

Method:

• Preheat oven to 180 degrees Celsius, grease very well a mini muffin tin for small PanPuffs or a standard muffin tin for larger PanPuffs
• Add all ingredients into a mixing bowl and whisk together well
• Spoon mixture into the prepared muffin tin approximately 2/3 full
• Bake for approximately 10-15 minutes for small size or 15-20 minutes or until a cake skewer comes out clean and they are golden brown on top
• To fill the PanPuffs, once they have cooled take a pointy ended knife and made a small cut onto the side through to the middle of the PanPuff, use the top of the knife to create a bit of a well in the middle
• Fill a piping bag with your preferred PanPuff filling, cut a small tip off the piping bag, insert it into the PanPuff and fill the middle with some filling
• Repeat will all PanPuffs until they are all filled.

Recipes Notes:

• The picture shows PanPuffs with Nutella or Lemon Curd fillings
• For an alternative to filling the with PanPuffs, you can add in chopped fruit, choc chips, sprinkles, syrups or any other additive to the mixture before baking.
• Store in an airtight container under 27 degrees 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.

Panko Chicken Tenders

Serves: 4

Ingredients:

• 2 chicken breast fillets
• 3/4 cup plain flour
• 1/2 teaspoon onion salt
• 1 teaspoon garlic powder
• 2 eggs
• 1/4 cup milk
• 2 cups panko breadcrumbs

Method:

• Cut the chicken breasts into equal sized tenders, you should get approximately 5-6 per breast, set aside
• Get 3 bowls in the first bowl add the flour, onion salt & garlic powder and mix well, in the second bowl add the eggs and milk and whisk together well and in the last bowl put in the panko bread crumbs
• Place the first chicken tender into the flour mix and coat well, then dip in the egg wash to ensure fully glazed and finally place the chicken into the panko crumbs are ensure well coated, set aside and repeat with all the chicken tenders
• Heat about 4 tablespoons of rice bran oil in a heavy based frying pan and when hot place half the chicken tenders in the frying pan ensuring the pan is not over crowded
• Cook for approximately 4-5 minutes or until golden brown and then turn over cooking for another 4-5 minutes until golden and the chicken is cooked through, repeat with the remaining chicken pieces.

Recipe Notes:

Þ You can also spray liberally with rice bran oil spray and bake in a 180 degree Celsius oven for 10-15 minutes (or until cooked through for larger pieces) for a healthier less crunchier alternative.

Þ Store covered in the fridge for the maximum of 3 days

Þ 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.

Pan Fried Pork Dumplings

Approximately: 50 dumplings

Ingredients:

• 1/4 head Chinese cabbage or Wombok
• 1 teaspoon salt
• 2 teaspoon freshly grated ginger
• 1/3 cup spring onion, finely chopped
• 500g pork mince
• 1 egg
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 2 packets of pre-prepared wonton or dumpling wrappers

Dipping Sauce Ingredients:

• 2 tablespoons Ketchup Manis
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon rice wine vinegar

Method:

• Finely shred the cabbage and place in a mixing bowl, sprinkle the salt evenly over the cabbage and allow to sit for 15 minutes
• Rinse the cabbage well, squeezing all excess liquid out, place in a mixing bowl with all other ingredients, except the wonton wrappers and use your hands to combine all ingredients very well
• Place small amount of mixture in the middle of a wonton wrapper and wrap, roll or close in your preferred style of dumplings, for the best seal use a pasty brush to put a small amount of water around the sides of the wrapper
• Repeat until all the mixture is gone
• Heat a frying pan on medium-high heat and when hot spray with some rice bran oil (or a small amount of oil) and then place the dumplings in the frying pan, allow to cook for a couple minutes, then add in approximately 150ml of water to the frying pan and place the lid on the frying allowing the dumplings to steam
• While the dumplings are steaming prepare the dipping sauce by placing all ingredients into a small mixing bowl and use a fork to whisk the ingredients together until well combined
• Steam for approximately 5-7 minutes and serve immediately

Recipe Notes:

• This is recipe is great to have the uncooked prepared dumplings in the freeze.  remove from the freezer 60 minutes before serving and cook as per standard method
• For a healthier alternative these dumplings can be steamed for an equally delicious outcome

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.