Creamy Chicken Kiev Balls

Makes: 8 large or 16 small balls

Ingredients:

• 500g chicken mince
• 1/2 teaspoon garlic salt
• 125g cream cheese (phillys extra light used in the picture)
• 1 tablespoon corn flour
• 1 heaped tablespoon minced garlic
• 1/4 cup chopped sundried tomatoes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs

Method:

• Place your cream cheese in a microwave safe bowl and microwave on high for 1 minute to soften
• Stir through the corn flour, garlic and sundried tomatoes until well mixed and then place the container in the freezer while you continue with the recipe
• Season your chicken mince with the garlic salt and mix well using your hands then divide the mince into 8 separate portions.
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Creamy Chicken Kiev balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands.  Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the seasoned chicken mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened chicken mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped Kiev ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the Kiev ball on a fork and lower into the egg wash rolling the ball to ensure well coated  (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the Kiev ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions
• To cook your Kiev Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Kiev Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour.
• Serve with your choice of side dishes.

Recipe Notes:

• This recipe is freezer friendly either cooked or uncooked. Freezing uncooked is only recommended if they have been made with mince meat that HAS NOT been previously frozen
• Store covered in the fridge, to be consumed within 2 days
• The sundried tomatoes can easily be left out of the recipe or changed to something else that suits your palate i.e. diced bacon, diced mushrooms, shredded baby spinach, grated broccoli (as shown below), shredded fresh herbs or even mixed grated vegetables.

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.

Mushroom Sauce

Serves: 4-6

Ingredients:

• 8-10 medium-large button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1/2 teaspoon onion salt or celery salt
• 1 tablespoon plain flour
• 1 cup beef stock
• 1/2 teaspoon Worcestershire sauce or Vegemite
• 1 tablespoon sour cream or natural yoghurt

Method:

• Simmer the mushrooms, garlic, butter and salt for 5 minutes over medium heat until the mushrooms have started to soften
• Stir through the plain flour, this will form a thick type of batter and cook for 2 minutes to cook out the flour taste, stirring constantly
• Add in the stock and using a fork to stir very well ensure any lumps are whisked out until you get a smooth sauce, add in the Worcestershire sauce and simmer on medium low heat to allow the flavours to infuse together
• Stir through the sour cream and allow to just heat through before serving.

Recipe Notes:

• Store in an airtight container 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.

Mumma’s NoMato Sauce

Makes: 4 portions of approximately 700-800ml

Ingredients:

• 1 large butternut pumpkin, approximately 1.5-2kg
• 1 leek
• 1 onion
• 2 carrots
• 2 stalks celery
• 1/2 head cauliflower
• 1 zucchini
• 1/2 head broccoli
• 1 tablespoon chicken or vegetable stock powder
• 1 tablespoon minced garlic

Method:

• Peel and chop all vegetables to around the came size and place in your slow cooker bowl or stock pot
• Add in the chicken stock powder and garlic and just cover the vegetables with water
• SC: Cook on low for 8 hours or until the vegetables are soft
• Stove top: simmer gently for an hour until the vegetables are soft
• Allow to cool slightly and then use your stick blender to process until thick and smooth.

Recipe Notes:

• This is the tomato free MMS to be substituted in any MMS recipe
• For a more traditional MMS colour you can add 2 beetroots into the recipe, however the eaters at the C4K Kitchen do not like the beetroot flavour.
• Store in an airtight container for the maximum of 3 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.

Mumma’s Breakfast Lunch or Dinner

Serves: 1

Ingredients:

• 1 egg
• 1 tomato
• 100g baby spinach
• 3 medium field mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon chicken stock powder

Method:

• Spray your non-stick frying pan with rice bran oil spray and place your tomato that has been cut in halves horizontally cut side down and cook for about 4-5 minutes and then turn over
• Add in the sliced mushrooms with enough generous spray of oil and sauté the mushrooms for about 2 minutes until mushrooms start to soften, add in 1/4 cup water and the chicken stock powder and simmer the mushrooms until completely soft
• Add in the baby spinach and stir until wilted and all the water has evaporated.
• Use the egg to prepare and serve with C4K Kitchen’s The Perfect Poached egg.

Recipe Notes:

• This recipe is best served fresh and 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.

Muesli Scones

Makes: approximately 20

Ingredients:

• 2 cups SR flour
• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 30g butter, chilled and cubed
• 3/4 cup milk
• 3/4 cup toasted muesli

Method:

• Preheat oven to 250 degrees Celsius and line a baking tray with baking paper
• Sift flours and sugar into a large bowl and add butter, using fingertips rub butter into flour until mixture resembles breadcrumbs
• Add the milk and use a butter knife to stir until soft dough is formed, adding more milk if necessary
• Turn the dough onto a lightly-floured surface then add muesli kneading gently until dough comes together
• Cut dough in half, using 1st half of dough roll to 2cm thick, using a 5cm scone cutter or glass, cut rounds from dough. Bring the scraps together, roll them out and repeat the process until the first half is gone
• Repeat with the 2nd half of dough until the dough is all used
• Place scones in prepared tray
• Bake scones for 12 to 15 minutes or until golden
• These scones are delicious served with butter and/or honey.

Recipe Notes:

• Store in an airtight container wrapped in a clean and dry tea towel for the 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.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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.

Mild Coconut Chicken Curry

Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 x 400ml can coconut milk

Method:

• Heat 1-2 tablespoon of rice bran oil in a frying pan, add in the chicken and onion and sauté for about 3-5 minutes until chicken is sealed and the onion has softened
• Add in all the vegetables and cook until the onion is transparent, approximately another 3-5 minutes
• Add the spices and fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Simmer for 10-15 minutes or until all vegetables and the chicken is cooked through.
• Serve with your choice of rice, pasta, mash, vegetables, salad or even use as a delicious pie filling

Recipe Notes:

• The coconut milk can be replaced with evaporated milk if you do not need a dairy free alternative
• Store covered in the fridge for the 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.

Mexican Salsa Salad with Lime Dressing

Serves: 6-8 sides

Ingredients:

• 1/2 continental cucumber, diced
• 3 tomatoes, diced
• 1 red onion, diced
• 1 cob of corn

Lime Dressing Ingredients:

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 2 tablespoons shredded coriander
• 1 teaspoon balsamic vinegar
• 1 clove garlic, crushed
• 1 long red chilli, seeded and finely sliced
• 1/2 teaspoon ground cumin

Method:

• Place the cob of corn, husk and all in the microwave and microwave on high for 2 minutes, remove from the microwave and allow to cool slightly
• While the corn is cooling, dice all other salad ingredients and place in a salad bowl
• To prepare the dressing place all the ingredients into a jar or container that has a well sealing lid and shake very well, set aside until you are ready to serve the salad
• Once the corn has cooled removed the husks and fibres and then use a sharp knife to cut the kernels from the cob, add the kernels to the salad bowl and mix all ingredients very well
• When you are ready to serve give your dressing another shake to remix the ingredients then dress your salad immediately before serving.

Recipe Notes:

• Store covered in the fridge for the 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.

Mexican Tortilla Stack

Serves: 6

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 large carrot, grated
• 1 zucchini, grated
• 400g kidney beans, drained and rinsed
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mexican Spice Mix or 1 packet store bought Taco Seasoning
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 5 flour tortillas
• 3/4 cup grated cheese

Method:

• Heat 1 tablespoon of oil in a heavy based frying pan, sauté the garlic and onion until the onion starts to soften
• Add in the mince, taco seasoning and chilli powder browning off the meat breaking up the mince with the wooden spoon while cooking
• Once the meat has browned and is sealed add in the grated vegetables, kidney beans and the MMS, bring to the boil then reduce to a steady simmer and simmer uncovered for 10-15 minutes
• Preheat oven to 200 degrees Celsius and lightly grease a 20cm springform tin
• Place the first tortilla on the base of the prepared tin and top with 1/4 of the mince mixture placing the next tortilla on top, repeat until you have used all the mixture and top with the last tortilla, sprinkle the grated cheese evenly over the top tortilla
• Bake for 20-25 minutes or until the cheese is golden
• Serve topped with sour cream and/or guacamole and a side serve of the C4K Kitchen’s Mexican Salsa Salad.

Recipe Notes:

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

Lunchbox Cookies

Makes: approximately 36

Ingredients:

• 90g butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar (optional)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/4 cups plain flour
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 1/4 cup rolled oats
• 1/4 cup marmalade or apricot jam
• 1 cup sultanas

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugars together, then beat in the egg and vanilla
• Sift all of the dry ingredients together, add into the creamed mixture and gently beat until well combined
• Use a spatula to fold in the oats, marmalade/jam and the sultanas
• Drop by teaspoonful on to the lined baking trays allowing room for the cookies to expand slightly during cooking
• Bake for 12-15 minutes or until evenly browned.
• Allow the cookies to sit on the trays for 5 minutes before transfering to a wire rack to cool

Recipe Notes:

• Store in an airtight container 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.