Chicken Laksa
Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 1 litre chicken stock
• 400ml coconut milk
• 1/2 jar Five Tastes Laksa Paste
• 1 bunch bok choy
• 1 cup bean sprouts
• 1/2 cup oyster mushrooms
• 100g fried tofu puffs
• 100g dried vermicelli noodles
• 100g fresh egg noodles
• 1 tablespoon peanut or sesame oil

Method:

• Add chicken stock into a saucepan and bring to the boil
• Once boiling add in the chicken breasts and wait until the water returns to the boil, once boiling again reduce the heat to a low simmer and cover with a lid. Simmer for 15 minutes or until chicken is just cooked through
• Remove the chicken from the heat and keep the chicken in the liquid for 5 minutes then remove from the poaching liquid and slice ready for the laksa and keep the poaching liquid to form your laksa base
• Place the 2 lots of noodles in a large heatproof bowl and cover with boiling water
• Add the oil and laksa paste to a hot wok or frying pan for about 1 minute until fragrant
• Stir in the stock/poaching liquid and bring to the boil, then add the coconut milk, bok choy ends, mushrooms and tofu puffs and simmer for 2 minutes
• Add in the sliced chicken, boy choy tops and the bean sprouts and simmer for a further 5 minutes
• Drain the noodles and spread between the serving bowls and then top with the chicken laksa soup mix.

Recipe Notes:

• For a VEGETARIAN version, replace the chicken stock with vegetable stock, omit the chicken and double the tofu.
• Store covered in the fridge for a maximum of 2 days (however best served fresh)
• This recipe is not freezer suitable

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 Stock

Makes: approximately 3 litres

Ingredients:

• 1kg chicken neck
• 3 small or 2 large chicken carcasses
• 4 carrots
• 3 celery stalks
• 2 large onions
• 10 sprigs rosemary
• 1 tablespoons whole peppercorns
• 1 tablespoon rock salt

Method:

• Place the chicken necks and carcasses in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes
• Husk and 1/4 the onions, chop the carrots and celery into 5cm length and place in the SC with all other ingredients
• Tip the contents of the roasting tray, juices and all into the slow cooker and fill with water about 2-3cm from the top, place the lid on the SC and cook on LOW for 24 hours
• One ladle at a time pour the “brew” into a fine sieve and use a wooden spoon to push all the liquid out of the bulk, remove the discharge from the sieve and repeat with all SC contents
• Place stock in the fridge overnight and in the morning remove the fat layer from the top and discharge, it will not matter is some little floating portions or fat are in the residual stock but remove the big chunks.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 2 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.

Chickpea Patties
Makes: 12

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup mixed mashed vegetables
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Juice from 1/2 lemon
• 1 cup breadcrumbs

Method:

• Place the drained chick peas into a blender and pulse until mashed consistency
• Add all other ingredients, except breadcrumbs into the food processor and blend until it comes together
• Gradually add in the breadcrumbs approximately 1/4 cup at a time until a soft dough comes together that will allow you to form a patty shape
• Shape the mixture into the desired patty size
• Shallow fry in a hot frying pan with some rice bran oil for about 5 minutes both sides until golden and crispy.

Recipe Notes:

• This recipe can also be used as a chickpea nuggets recipe
• You could also oven bake these patties but they will not have the same golden crunch that pan frying will provide
• The picture shows the Chickpea Patties served with a wholemeal roll with tahini on the roll instead of butter and the salad of lettuce, red onion, cucumber and tomato
• 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.

Chicken & Mushroom Quesadilla

Serves: 2-4

Ingredients:

• 2 large plain tortillas
• 250g chicken mince
• 1 1/2 cups sliced mushrooms
• 1 small onion, diced
• 1 teaspoon minced garlic
• 1/2 portion of C4K Mexican Spice Mix
• 1 tablespoon butter
• 1/2 cup grated cheese
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Method:

• Heat a small amount of oil in a heavy based frying pan over medium heat and add the onions, garlic, chicken mince and spices, brown off the mince breaking down as you stir
• Once the mince is browned off add the mushrooms and the butter and cooked down until the chicken is cooked, the moisture has all evaporated and the mushrooms are softened
• In a small bowl mix together the two cheeses
• Heat a clean large non-stick frying pan over medium heat. Give a generous spray with cooking spray then lay 1 tortilla in the pan and evenly spread ½ of the mixed cheeses over the tortilla. Evenly spoon the mushroom mixture completely over the tortilla. Use the last of the cheese to top the mushroom mixture and add salt & pepper to taste and finally place the second tortilla on top to complete the construction of your quesadilla
• Cook for 3 minutes
• Using a large spatula(s) gentle flip the quesadilla and cook for an additional 3 minute on the other side until golden brown and the cheese is melted through
• Cut into the quarters to serve, or to the appropriate serving size for your little person.

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.

Cheesy Hash Browns
Makes: approximately 20

Ingredients:

• 4 medium potatoes
• 1 small onion
• 1 large egg
• 1/2 cup grated cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup SR flour
• Salt & pepper to taste

Method:

• Peel and grate the potatoes into a large mixing bowl
• Grab handfuls of the grated potatoes and squeeze firmly to remove all excess moisture from the potatoes discarding the extracted liquid. Complete until all potatoes have been squeezed to remove extra moisture
• Return the potatoes to the mixing bowl once completed
• Peel and grate the small onion and add to the mixing bowl
• Add all other ingredients and combine very well
• Heat a small amount of rice bran oil in a heavy based frying pan over medium heat and when oil is heated drop ¼ cup of the mixture into the frying pan and slightly flatten
• Cook the Hash Brown for about 4-5 minutes each side or until golden brown and the potato and onion is cooked through. You will need to adjust the heat if they are browning too quickly by not cooking through
• Place the cooked hash brown on a piece of paper towel before serving to ensure any excess oil is removed.

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.

Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored 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.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 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 Cauliflower Slice
Makes: approximately 24 squares

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1 large eggs
• 1 teaspoon mixed herbs
• 1 teaspoon minced garlic

Method:

• Preheat oven to 220 degree Celsius, grease and line a baking tray with baking paper
• Place the cauliflower florets into a food processor or thermo cooking unit (Speed 6 for 8 seconds) and blend to a bread crumb like texture, once complete transfer the cauliflower meal into a sieve lined with a fresh linen/muslin cloth
• Place the sieve on top of a saucepan with some water, bring the water to a boil then cover to steam the cauliflower for 5 minutes
• Press cauliflower with a large spoon to push out liquid then pick up the cloth and ring out the ends to remove as much excess liquid as possible
• Combine the cauliflower, half of both the cheeses, the egg and herbs into a bowl and mix well
• Spread onto baking tray and use your hand to shape into an even-thickness rectangle. Sprinkle remaining half of both cheeses on top
• Put in the oven for 20-30 minutes or until the cheese is melted and the sliced cooked through
• Use a pizza cutter to slice while it is still hot as once the cheese sets it’s more difficult to cut
• Allow to cool lightly on the baking tray for 10 minute before transferring to the separate squares to a cooling rack.

Recipe Notes:

• Soak the muslin cloth immediately otherwise can be quite pungent when it dries.
• 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.

Cheesy Broccoli & Cauliflower Bread Pies
Makes: 9

Ingredients:

• 9 slices of bread, crusts removed
• 50g unsalted butter
• 3 heaped tablespoons plain flour
• 1 teaspoon minced garlic
• 300ml milk
• 1/2 cup grated cheese
• 1/2 cup broccoli florets, fresh or frozen
• 1/2 cup cauliflower florets, fresh or frozen

Method:

• Preheat the oven to 180 degrees Celsius
• Add the butter and garlic into a small saucepan and melt over medium—high heat until the butter is melted and then whisk in the flour to form a rue (with a “pastey” type texture) and cook for about 3 minutes to cook out the flour continuing to whisk
• Gradually add in the milk continually whisking to ensure no lumps form once you have a nice thick cheese sauce add in the grated cheese and the broccoli and cauliflower that has either been grated, finely diced or blitzed in a food processor/thermo cooking device (Speed 6 for 8 seconds) until it has a rice like texture
• Grease a 9 holes in a 12 hole muffin tin
• Remove the crusts from the bread and use a rolling pin both directions on the bread to flatten slightly, fit the bread into one of the muffin tray holes and fill with the cheesy mixture, repeat with the remaining slices of bread and the mixture
• Bake for 15 minutes or until golden on top and allow to cook as the filling will be very hot.

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.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• 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.