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.

Chicken & Corn Sausage Rolls
Makes: 10 large, 20 small or 40 party size sausage rolls

Ingredients:

• 5 sheets frozen puff pastry, defrosted
• 500g chicken mince
• 1 zucchini
• 1/2 leek
• 1 carrot
• 1 portion sweet potato (equal to carrot size)
• 2 eggs
• 420g can creamed corn
• 200g stuffing mix
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry.
• Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture.
• Divide the meat mixture into 10 even portions
• Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together
• Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be.
• Complete with the remaining pastry and portions of meat mixture until all prepared.
• Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky.

Recipe Notes:

• Store in an airtight container for a maximum of 2 days
• This recipe is freezer friendly to be used 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.

Cauli-Quinoa Chicken Nuggets
Makes: 36-48

Ingredients:

• 1/2 small head of cauliflower or 1/4 of large head of cauliflower
• 1/2 cup uncooked quinoa
• 2 chicken breasts
• 1/2 teaspoon onion salt
• 2 teaspoons minced garlic
• 1 large egg
• Salt & Pepper to taste
• 3/4 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 3/4 cup panko breadcrumbs
• 3/4 cup normal breadcrumbs

Method:

• Cut up the cauliflower including the stem into about 3cm portions and either steam or boil until about 1/2 cooked and is softened, drain and place in the food processor and process until it has a breadcrumb like texture and place in a large mixing bowl
• Simmer the quinoa in 1 cup of water for 10 minutes and remove from the heat and allow to sit in the saucepan while you are preparing the remainder of the nuggets mixture
• Cut the chicken breast up into about 2cm cubes and place into the food processor or thermo cooking device and process until it had a mince like texture and place in the mixing bowl with the cauliflower
• Add the onion salt, mince garlic and 1 large egg into the mixing bowl and last add in the entire contents of the saucepan containing the quinoa
• Combine the nugget mixture very well with your hands until you have a well combined meaty batter, shape spoonful of the mixture into nugget shapes and place on some greaseproof paper while you repeat until all the chicken mixture is used
• Get 3 small mixing bowls in the first one place the flour and season with the salt & pepper to your liking, in the second bowl crack the two eggs and add in the milk whisking gently until you have a smooth egg wash and in the last bowl combine the two types of breadcrumbs and mix well
• Gently take your prepared nuggets shaped mix and roll in the seasoned flour, then dip in the egg wash until fully coated and lastly roll in the breadcrumbs until well coated, repeat this process with all of the prepared nuggets
• Heat a small amount of rice bran oil in the bottom of a heavy based frying pan and in small batches cook the nuggets, do not overcrowd the frying pan or they will not cook evenly, cook for approximately 4-5 minutes on each side until golden brown and cooked through
• Remove the cooked nuggets and place on some paper towel to drain any excess oil while you continue to cook the remaining nuggets.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe us freezer friendly to be consumer in 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.

C4K Mumma’s Fried Chicken
Serves: 4-6

C4K Mumma’s Fried Chicken Recipe Base Ingredients:

• 2 cups plain flour
• 4 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon roast chicken seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt

Recipe Ingredients:

• 1 whole chicken, cut into portions
• 3 eggs, lightly whisked
• 1/4 cup milk

Method:

• Preheat oven to 180 degrees Celsius.
• Whisk the three eggs well and pour into a large zip lock bag with 1/4 cup of milk and mix well.
• Place all ingredients for the C4K Mumma’s Fried Chicken Recipe Base in a large zip lock bag, seal and shake VERY well so everything is well combined.
• Place some chicken into the zip lock bag with the egg, making sure you do not over fill the bag then seal the bag and shake the bag around until the chicken is completely covered.
• Remove the chicken from the egg zip lock bag and place in the coating zip lock bag, seal & shake until the chicken is well coated.
• Repeat in batches until all chicken is coated (see recipe notes).
• Once complete seal the zip lock bags and throw them in the bin for an easy clean up.
• Heat 4 tablespoons of rice bran oil in the bottom of a heavy duty frying pan.
• Cook all sides of the chicken so that it is golden and crispy.
• For large pieces of chicken with the bone in: Place the chicken in a roasting tray or a baking tray and put in the oven for 20-30 minutes, depending on the size of your chicken pieces cooking time may vary.
• For large chicken fillets: Place the chicken in a roasting tray or a baking tray and put in the oven for 10-15 minutes, depending on the size of your chicken pieces cooking time may vary
• For nuggets and popcorn chicken: Place the chicken on paper towel to drain excess oil before serving.

Recipe Notes:

• Prepare the C4K Mumma’s Fried Chicken Recipe Base mix and store in your pantry for a quick 30 Minute Meal
• For extra crunch on large pieces of chicken like fillets and cutlets of chicken double coat in the egg wash and seasoned flour
• Cut chicken breast pieces into chicken nugget portions or popcorn chicken sized cubes for a delicious smaller sized alternative— 2 chicken breast will feed 4 people
• Store covered in the fridge for the 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.

Butter Chicken with MMS
Serves: 4

Ingredients:

• 2 chicken breasts, diced
• 1 onion, diced
• 1 tablespoon minced garlic
• 30g butter
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 2 teaspoon paprika
• 1 teaspoon onion salt
• 1 teaspoon turmeric
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 tablespoons tomato paste (optional)
• 150g butternut pumpkin, diced
• 150g sweet potato, diced
• 1 cup natural yoghurt
• 100g baby spinach leaves

Method:

• Heat the butter in a large heavy based frying pan and add the onion and garlic sautéing for approximately 2 minutes until the onion starts to soften.
• Add in the chicken and brown off the chicken until completely sealed.
• Add in all the spices and salt, fry off for a couple minutes until aromatic.
• Pour the MMS and tomato paste over the chicken and add in the pumpkin and sweet potato.
• Simmer for approximately 15 minutes until the vegetables are soft and the chicken is cooked through.
• Stir through the yoghurt and baby spinach heating until the spinach has wilted and the yoghurt is bought to temperature.
• Serve with steamed rice and/or C4K Kitchen’s 2ID as Naan Bread

Recipe Notes:

• Store covered in the fridge for the maximum of 2 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.

Basic Chicken Meatballs
Makes: approximately 24 meatballs (depending on ball size) 

Ingredients:

• 500g chicken mince
• 1 teaspoon crushed garlic
• 1 egg
• 1 cup stuffing mix (or breadcrumbs)
• 1 small onion, finely diced
• 1/2 cup plain flour
• Salt & Pepper to taste

Method:

• Mix all ingredients (except the plain flour) into a large mixing bowl and use your hands to combine well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Roll each ball gently in the plain flour to lightly coat
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until 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.

Asian Style Chicken & Corn Soup
Serves: 4-6

Ingredients:

• 2 litres chicken stock
• 3 litres water
• 1 tablespoon chicken stock powder
• 1 large chicken breast fillet
• 400g can corn kernels, drained
• 400g can creamed corn
• 1 tablespoon cornflour
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten

Method:

• Add the stock, stock powder and water to a large soup pot and bring to the boil, once boiling add the chicken cover with a lid and remove from the heat, sitting for 15 minutes.
• Remove chicken and allow to cool slightly, then shred.
• Add both cans of corn to the stock and bring back to the boil.
• While it is boiling in a small mixing bowl combined the cornflour and soy sauce into a paste then stir into the soup to thicken slightly, reduce to a simmer for 5 minutes to let the flour cook out.
• Return the chicken to the soup and mix well.
• Slowly pour in the beaten eggs in a steady stream stirring constantly.
• Remove from the heat and sit for 2-5 minutes before serving to allow the egg to cook through.

Recipe Notes:

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

Apricot Chicken
Serves: 4

Ingredients:

• 600g chicken thigh fillets, diced
• 1 large onion, diced
• 1 portion C4K Kitchen French Onion Soup Mix
• 400ml can apricot nectar
• 1/2 cup chicken stock
• 1 tablespoon minced garlic

Method:

• Heat 1 tablespoon rice bran oil to a frying pan or heavy based saucepan.
• Add garlic, onion and diced chicken and cook stirring regularly until chicken is brown.
• Stir through the portion of C4K Kitchen’s French Onion Soup to coat all chicken.
• Finally stir through the apricot nectar and stock then simmer over low heat for about 15-20 minutes until chicken is tender.
• Serve with your choice of rice, pasta, mash & vegetables.

Slow Cooker Method:

• Roll the chicken in the French onion soup mix until well coated and place in the slow cooked bowl.
• Top with the remaining ingredients.
• Cook on LOW for 6-8 hours of HIGH for 3-4 hours.
• Serve with your choice of rice, pasta, mash & vegetables.

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.

Apricot Chicken Couscous
Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 200g sweet potato, diced
• 200g butternut pumpkin, diced
• 1 carrot, diced
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 tablespoon chicken stock powder
• 850ml can apricot nectar
• 250g couscous

Method:

• Heat the oil in a large heavy based frying pan and then add in the diced onion, sauté for about 5 minutes until the onion softens.
• Add in the chicken that has been cubed to about 1.5-2cm pieces and brown the chicken.
• Add in the sweet potato, pumpkin and carrot which have all been peeled and diced into about ¾ cm cubes, the French onion soup mix and the stock. Stir well so the soup mix coats as much as possible.
• Pour in the Apricot Nectar and bring to the boil.
• Reduce the heat, cover and simmer for approximately 10-15 minutes until the vegetables are soft and the chicken is cooked through.
• Add 1 ½ cups of water to the pan (it should almost look like an excessive amount of water) and then bring back to the boil.
• Remove the pan from the heat, add in the couscous and stir through well.
• Cover with alfoil or a lid and leave for 5 minutes to allow the couscous to soften and absorb the juices.
• Fluff the couscous up with a fork and then serve.

Recipe Notes:

• Store covered in the fridge for a 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.

Jerk Chicken & Rice
Serves: 4

Ingredients:

• 1 whole chicken cut into portions
• 1 batch Jerk Marinade
• 2 cups cooked 1 day old rice

Method:

• Place the chicken in either an air tight container or ziplock bag
• Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
• Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
• Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
• To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
• Stir through the cooked rice until well coated and warmed through.
• Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.

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.