Classic Roast Chicken with Roast Wedgetables

Serves: 4-6

Ingredients:

• 1 whole chicken
• 4 tablespoon rice bran oil
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon thyme
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 tablespoon minced garlic
• Juice if 1 lemon
• Salt and pepper, to taste
• 4 medium-large potatoes
• 200g sweet potato
• 200g pumpkin
• 1 large onion
• 2 carrots
• 1 zucchini

Method:

• Preheat the oven to 180 degrees Celsius
• Mix together in a small mixing bowl all other ingredients (except chicken and vegetables) vigorously whisking them together
• Use a pastry brush, or your hands, to generously baste the entire chicken, starting with the base of the chicken
• The chicken will take 30 minutes per 500g to roast, ensure you know the weight of your bird prior to putting in the oven
• Peel and cut the potatoes and carrots into wedge shapes then place in a pot of boiling water and simmer covered for 10 minutes to par-boil
• Peel and quarter the onion and then peel the sweet potato, pumpkin and cut all remaining vegetables into wedge shapes and place into a roasting dish
• Drain the potatoes and carrots very well and add to the roasting dish, pour over the remaining basting mix that was used on the chicken and gently mix to coat the vegetables very well
• Roast for 30-45 minutes or until crispy on the outside and cooked through, stirring occasionally to ensure cooked evenly.

Recipe Notes:

• Store covered in the fridge for the 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.

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.

 
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.

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.

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.