Chicken Pad Thai

Serves: 4

Ingredients:

• 250g dried wide rice noodle (pad thai noodles)
• 240g Valcom Pad Thai Paste jar
• 2 chicken breasts, approximately 500g
• 1 teaspoon freshly grated ginger
• 2 teaspoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• 1 1/2 cup finely shredded wombok or Chinese cabbage
• 1 onion, finely sliced
• 1 red capsicum, thinly sliced
• 2 small-medium carrots, julienne
• 1 zucchini, julienne
• 2 eggs, lightly beaten
• Juice of 1 lime
• 1/2 cup crushed peanuts (optional)

Method:

• Cut the chicken into fine stir fry strips and place in a Tupperware container (or zip lock bag) and add in the ginger, soy sauce, sesame oil and fish sauce, mix well so the chicken is well coated, place in the fridge to marinate for a minimum of 1 hour but for best results about 4 hours
• Place the noodles in heat proof container and cover with boiling water, sit for approximately 8 minutes (or refer to the time of the noodles brand purchased)
• Heat a large heavy based frying pan or wok and cook the chicken until just cooked through, remove and set aside
• Heat 1 tablespoon of rice bran oil in the same frying pan and stir fry until the vegetables are just under cooked, removed and set aside
• Once the noodles are rehydrated and softened drain well
•  Using the same frying pan or wok add the entire contents of the Pad Thai Paste jar and fry off until aromatic
• Use tongs to add the noodles into the paste ensure they are separated as they go into the pan, and then stir well until the noodles are coated
• Add in half of the chicken and half of the vegetables into the pan and use the tongs to mix well, add in the last of the chicken and vegetables and again mix until well combined.
• Turn the heat off the frying, drizzle the beaten eggs evenly over the noodle mixture and gently stir the egg through well using the heat within the dish to cook the egg through.
• Once the egg is full cooked through, serve immediately and top each serve with a fresh squeeze of lime juice and a sprinkle of chopped peanuts.

Recipe Notes:

• Store 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 Yiros Burgers

Makes: 12

Ingredients:

• 500g chicken mince
• 1/2 cup stuffing mix (or C4K homemade breadcrumbs)
• 2 tablespoons balsamic vinegar
• Juice of 1/2 lemon
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 onion, finely chopped
• 1 medium tomato, finely chopped
• 1/3 cup feta cheese, finely cubed or crumbled
• 1 egg
• 1/4 cup plain flour

Method:

• Combine all ingredients (except the plain flour) and mix very well.
• Shape the mixture into burger shapes to your desired size
• Coat both flat surface of the burger in plain flour
• Heat a heavy based frying pan with a tablespoon of rice bran oil and gently place the patties in the frying pan, do not overload the frying pan—you will need to cook in batches.
• Cook for approximately 4 minutes each side or until golden on both sides and cooked through.

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.

Chicken & Spinach Risotto

Serves: 4-6

Ingredients:

• 30g butter
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 600g chicken thigh fillets, diced
• 3/4 cup Arborio rice
• 1 cup frozen corn kernels
• 250g butternut pumpkin, diced
• up to 3 cups chicken stock
• 1/2 cup frozen spinach, defrosted
• 1/2 cup grated parmesan cheese

Method:

• Melt the butter in the bottom of a large heavy based saucepan over a medium high heat and saute the leek and garlic for about 2 minutes until softened
• Add in the chicken and cook for about 3-5 minutes until the chicken is sealed off and starting to brown
• Add in the Arborio rice and mix well ensure the rice is well coated with the juices in the bottom of the saucepan
• Add in 1 cup of chicken stock as well as the corn kernels and the diced pumpkin and stir well
• Reduce the heat to a medium heat while regularly stirring your risotto, when the stock is 90% absorbed add in another 1/2 cup of stock. Repeat the process of adding in 1/2 cup of stock each time the previous liquid is almost absorbed ensuring you regularly stir, this process should take about 15 minutes
• When the rice is tender, remove from the heat and then add in the spinach and parmesan cheese and stir through well, allow to sit for 5 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
• When reheating you may need to add in some additional stock or water to rehydrate

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 Layer Bake
Serves: 6

Ingredients:

• 1 small supermarket BBQ chicken (or at minimum 2 cups of left over chicken)
• 2 carrots, diced
• 1 onion, diced
• 1 celery stalk, finely diced
• 200g sweet potato, diced
• 200g pumpkin, diced
• 3/4 cup corn kernels (fresh, frozen or canned)
• 2 tablespoons minced garlic
• 3 large potatoes, sliced paper thin
• 600ml cream (or evaporated milk)
• 300ml sour cream
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese
• Salt & pepper, to taste

Method:

• Preheat your oven to 180 degrees Celsius
• Remove all chicken meat from the BBQ chicken and roughly chop the meat and place in a large mixing bowl
• Add in the vegetables, garlic and creams into the mixing bowl and stir well to ensure it is all combined.
• Use a mandolin or food processor to slice your peeled potatoes paper thin
• Get your lasagne dish and spread 1/3 of the chicken mixture into the base of the dish, then evenly spread ½ of the sliced potatoes. Repeat with another 1/3 of the chicken mixture and top with the last of the slice potato. Finally finish with the remaining chicken mixture
• Turn your oven down to 150 degrees Celsius and bake for 1 hour
• Open the oven and spread the cheese evenly over the top and bake for another 20 minutes under golden.

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.

Cheesy Muffins

Makes: 24 mini muffins or 12 standard muffins

Ingredients:

• 2 cups grated cheese
• 1 1/2 cups SR flour
• 1 tablespoon sugar (optional)
• 1 egg
• 1 cup milk
• Pinch garlic or sea salt

Method:

• Preheat the oven to 200 degree Celsius
• Mix together all the dry ingredients in a bowl, including the grated cheese
• Beat egg and milk in a separate container then gently fold through the dry mix until well combined to form a lumpy batter is formed
• Spoon batter into a well-greased muffin tin of your chosen size
• Bake for 8-12 minutes for mini muffins and 10-15 minutes for standard muffins.

Recipe Notes:

• You are able to add up to 1 full cup of additions. Theses can include but are not exclusive to; grated vegetables (with excess juices squeezed out), shredded ham, creamed corn, tuna, bacon pieces, shredded herbs, shredded baby spinach etc.
• Store in an airtight container under 27 degrees 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.

 
Garlic and Lemon Chicken

Serves: 4

Ingredients:

• 600g chicken thigh fillets
• 1 leek
• 2 stalks celery
• 5 garlic cloves
• 1 cup chicken stock
• 1 teaspoon onion powder
• 1/4 cup lemon juice
• 1 cup thickened cream
• 1 tablespoon cornflour

Method:

• Roughly chop the chicken, leek, celery and garlic and place in the slow cooker bowl.
• Add in the stock, onion powder and lemon juice and stir well.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Use 2 forks to roughly shred the chicken.
• Stir the cornflour into the cream until smooth.
• Stir the cream mixture through the chicken in the slow cooker ensuring well combined.
• Replace the SC lid and cook on LOW for another 15-30 minutes to allow the sauce the thicken and the flour taste to cook out.
• Serve with your choice of mash, pasta, rice, salad or vegetables.
• This recipe also makes a delicious pie filling.

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.

Chicken Meatballs with Thai Green Curry Sauce
Serves: 4

Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1/4 cup plain flour
• Salt & pepper, to taste
• 2 tablespoons Thai Green Curry Paste (Five Tastes used in photo)
• 1 medium onion, finely diced
• 1 carrot, diced
• 200g sweet potato, diced
• 1 red capsicum, diced
• 1 zucchini, diced
• 400ml can coconut milk
• 2 cups white rice

Method:

• Combine mince, breadcrumbs, egg and small onion together using you hands to mix well. Shape the meatballs into your desire size. A heaped teaspoon will give a good size for a toddler.
• Roll the meatballs into the seasoned flour.
• Heat some oil in a large heavy based saucepan and once hot add the meatballs into the pan and cook the meatballs for about 5 minutes (may need to be longer if you make larger meatballs) continually shaking the pan to get an even brown all over the balls.
• Remove from the frying pan and set aside while you prepare the sauce and rice.
• Using the same saucepan as you cooked the meatballs, return the frying pan to the heat and add in the diced vegetables, stir fry over the heat for a couple minutes.
• Add in 1/3 of the jar of Thai green curry paste to the vegetables and stir so it’s well combined. Note: I have tried and tested that ½ jar is too hot for my toddler & hubby and ¼ is a bit too weak in flavour for me, but you can adjust to your own tastes
• Add in the full can of coconut milk and stir well.
• Reduce the sauce to a simmer and add the meatballs back into the sauce. Simmer for about 10 minutes (or until the rice is ready) to allow the meatballs to finishing cooking through and for the sauce flavour to infuse into the meatballs.
• Place your rice in a sieve and rinse well with some cold water.
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice.
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes.
• Turn off the heat and leave the rice sit covered for at least 5 minutes or until ready to serve.
• Fluff up your rice with a fork prior to serving.

Recipe Notes:

• 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.

Cheesy Garlic Pizza
Serves: 4-8

Ingredients:

• 1/4 cup Greek or Natural Yoghurt
• 3/4 cup SR flour
• 1 teaspoon baking powder
• 30g butter, softened
• 1 tablespoon minced garlic
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 cup grated parmesan cheese

Method:

• Preheat an oven to 180 degrees Celsius and line a tray with baking paper or lightly grease a pizza tray
• Mix the yoghurt, flour and baking powder in the bowl to make a basic dough, turn this out onto a lightly floured clean bench and knead very quickly until you have brought the mixture together – add more flour is the dough is still sticky. Roll the dough into a round pizza shape
• Mix the butter, garlic and rosemary together and spread evenly over the pizza dough then top with the grated parmesan evenly spread
• Bake for 15-20 minutes until the cheese is bubbly and the base is golden.

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.

Chewy Coconut Cookies
Makes: approximately 30

Ingredients:

• 1 1/4 cups plain flour
• 1/2 teaspoon baking powder
• 1 1/2 cups desiccated coconut
• 1/2 teaspoon salt
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon vanilla essence
• 1/2 cup white sugar (optional)
• 1 egg
• 1/2 cup butter

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with greaseproof paper
• Combine the flour, baking powder and salt and set aside
• In a medium bowl using electric beaters cream the butter and sugar(s) until smooth
• Add in the egg and vanilla to the creamed butter and sugar beating until light and fluffy
• Gradually blend in the flour mixture using a plastic spatula, or the lowest setting on the beaters
• Finally fold in the coconut using the spatula
• Roll the cookie dough into large cherry tomato sized balls and then than slightly flatten onto a prepared trays. Cookies should be about 5-7cm apart
• Bake for 8 to 10 minutes.

Recipe Notes:

• Store in an airtight container for the maximum of 5 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.

Chicken & Vegetable Gravy Pie

Serves: 4-6

Ingredients:

• 1/2 small supermarket BBQ chicken (or 1 1/2 cup left over chicken)
• 1 carrot, diced
• 1/2 onion, diced
• 100g sweet potato, diced
• 1/4 cup corn kernels, fresh, canned or frozen
• 1 tablespoon minced garlic
• 1 packet chicken noodle soup mix
• 1/2 cup gravy mix
• 1 sheet frozen shortcrust pastry, defrosted
• 1 sheet frozen puff pastry, defrosted

Method:

• Preheat your oven to 180 degrees Celsius and grease your pie tin very well
• Use the shortcrust pastry sheet to cover the base of the pie tin, cutting off any excess pastry then line the pastry case with some baking paper and fill with your baking beads.
• Blind bake the pastry case for 15-20 minutes.
• While the pastry in blind baking bring 500ml of water to the boil, add the chicken noodle soup and simmer uncovered for 5-10 minutes
• While the pie filling is simmering remove all the meat from the 1/2 chicken roughly chop and then stir through the prepared vegetables and the gravy mix
• Add the gravy coated chicken and vegetables into the simmer saucepan, mix well and simmer for another 5 minutes to allow the sauce to thicken
• Pour the mixture into the pie shell and top with the puff pastry sheet, pressing into the shell to seal. Piece the top of the pie in the centre
• Bake the pie for 20-30 minutes until the pie is golden brown.

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.