Chicken & Cherry Tomato Risotto

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 small onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 cup arborio rice
• 1 x 400g whole peeled cherry tomatoes
• 1 cup mixed frozen vegetables 
• Up to 2 cups chicken stock
• 1-2 cups leftover chicken
• 3/4 cup fresh grated Parmesan cheese

Method:

• Heat the oil in the base of a large heavy based saucepan 
• Sauté the onion, celery and garlic for approximately 2 minutes or until the onion softens
• Add in the arborio rice and stir so the rice is well coated in the residual oil
• Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed
• Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly 
• Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed 
• Repeat for approximately 25 minutes or until the rice is tender to bite
• Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through
• Serve topped with some additional Parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a ms into of 2 days
• This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional stock.

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 Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

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 Drumstick Paella

Serves: 4-6

Ingredients:

• 10-12 chicken drumsticks
• 1/4 cup plain flour
• 1 tablespoon paprika
• 2 tablespoons rice bran oil
• 2 chorizos
• 1 large onion
• 3 cloves garlic
• 1 large carrot
• 1 small zucchini
• 1 small green capsicum 
• 1 teaspoon paprika
• 1 teaspoon onion flakes
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon chilli powder
• 1 1/2 cups white long grain rice
• 1 portion of Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 4 cups beef stock
• 2 fresh tomatoes
• 1 cup frozen peas
• 1 cup water 

Method:

• Preheat your oven to 180 degrees Celsius
• Place the flour and paprika in a later zip lock bag and place the drumsticks on the bag in batches, seal the bag and shake well until all drumsticks are well coated
• Heat the oil in a heavy based large frying pan or a paella pan and brown the drumstick in batches, approximately 2-3 minutes each side until golden
• Place the drumstick in an oven proof dish and roast for 25-30 minutes
• Using the same frying pan add in the sliced chorizos and cook for about 2 minutes each side to brown and to extract all the juices, set aside the chorizo slices once cooked
• Again using the same frying pan using all the remaining juices add in the diced onion and finely diced garlic and sauté for 2-3 minutes until translucent
• Add in the finely diced carrots, zucchini and green capsicum and cook for another 3-5 minutes 
• Combine all the spices together and then add to the frying pan and cook off for 1-2 minutes or until aromatic
• Add in the rice and toss until the rice is coated in the spice mix
• Add in the MMS and the stock and bring to a slow simmer
• Continue to simmer for 15 minutes stirring regularly
• Add in the frozen peas, freshly diced tomatoes and the water
• Continue to simmer until the rice is cooked
• Add in the chorizo and drumsticks back into the paella until they have reheated
• Serve and enjoy.

Recipe Notes:

• Store covered in the fridge 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.



Chicken Pot Pies & Pot Pie PillowsServes: 6

Ingredients:

• 3-6 frozen puff pastry sheets, defrosted
• 250g light cream cheese
• 300ml light sour cream
• 4 cloves garlic, finely chopped
• 2 chicken breasts
• 1 leek, finely sliced
• 150g diced bacon 
• 6 mushrooms, halved and sliced
• 1 cup baby spinach, roughly chopped 

Method:

• Preheat the oven to 180 degrees Celsius
• Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together 
• Slice the chicken into evenly sliced  thin strip
• Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
• To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture  
• To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
• Brush the top of both types of pot pies with an egg wash glaze
• Bake in the preheated oven for 30 minutes 

Recipes Notes:

• Store in the fridge for a maximum of 2 days
• This recipe is freezer friendly either cooked or uncooked depending on your personal preference
• Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli 

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.

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

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



Turkey Burgers

Makes: 8 burgers

Ingredients:

• 500g turkey mince
• 1/2 cup stuffing mix
• 1/4 onion, finely diced
• 1/2 celery stalk, finely diced
• 1/4 cup fresh parsley, finely shredded
• 2 large garlic cloves, finely diced
• 2 egg whites
• Salt & pepper to taste

Method:

• In a large mixing bowl mix all ingredients EXCEPT the eggs whites and use your hands to massage the mix through the fingers to combine well
• Set aside while you in a small mixing bowl you whisk the egg whites until soft peaks are form
• Fold the egg whites through the turkey mixture until well combined
• Divide the mixture into 8 portions and shape into your desired size burgers, if the burgers are too big you can shape into a smaller size (or even meatballs) to suit
• Cook the burgers in a medium size saucepan over a medium high heat in batches so the pan isn’t over crowded, cook for about 4-5 minutes each side only turning once

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Burgers are freezer friendly either cooked or uncooked.  Uncooked can only be frozen using fresh mince
• Picture shows the burger served with baby spinach, tomato, cheese, egg and bacon in toasted bread
• The egg whites are only used in this recipe as the egg yolks mask the delicious turkey flavours. The egg yolks can be frozen in ice cube trays until needed in another recipe

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.

Crispy Chicken in Lemon Sauce

Serves: 4

Ingredients:

• 2 chicken breasts
• 1 cup plain flour (or gluten free flour for a gluten free option)
• 1 teaspoon Chinese 5 spice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup chicken stock
• 1/2 cup lemon juice
• 1/4 cup honey
• 1/2 cup caster sugar
• 1/4 cup arrowroot or corn flour
• 1/4 cup water

Method:

• Place the flour, 5 spice, salt and pepper in a large plastic container with a well sealing lid, place the lid on and shake to mix well
• Chop your the chicken into equal size pieces and place into the plastic container
• Once all chop seal the lid on the container well and shake for 2 minutes vigorously until the chicken is well coated
• Heat 2-4 tablespoons of rice bran oil in a large heavy based frying pan over a medium heat and cook the chicken in batches, you will need to vary your cooking time depending on how large your chicken pieces are, pictures shown was about 3-4 minutes both sides
• Drain on kitchen paper which you cook the remaining chicken
• To prepare the sauce bring the stock, lemon juice, honey and sugar to the boil in a small saucepan and then reduce to a simmer
• Mix the arrowroot flour into the water to create a paste and whisk the paste into the simmering lemon sauce until well combined
• Allow the sauce to simmer over a low heat for 5 minutes to cook the flour out and for the sauce to thicken.

Recipe Notes:

• Picture shown has the crispy chicken with lemon sauce served with C4K Fried Rice
• 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.

C

Apricot Chicken Risotto

Serves: 4

Ingredients:

• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 onion, finely diced
• 600g diced chicken, breast or thigh fillets
• 1 packet of French onion soup mix
• 1 cup arborio rice
• 1 cup white wine
• 500ml apricot nectar
• Up to 1 cup chicken stock

Method:

• Heat the oil in a heavy based saucepan over a medium heat and sauté the onion and garlic for approximately 3 minutes until the onion has started to go translucent 
• Add in the chicken and seal the chicken, stirring regularly for approximately 5 minutes 
• Add in the French onion soup mix and the rice and stir for approximately 3 minutes until the soup become aromatic
• Pour in the wine and stir well simmering over a medium to low heat until the liquid is 3/4 absorbed
• Then add in half of the apricot nectar into the saucepan stirring regularly until the liquid is 3/4 absorbed then add in the rest of the apricot nectar and continue to stir regularly, this should take approximately 20 minutes
• If you need to add additional liquid as the rice is still not tender to the bite and all the apricot nectar has been used, add in the additional stock 1/4 cup at a time stirring regularly. Only add in more when all the previous liquid has been absorbed
• Top with some freshly chopped chives

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months. When reheating you may need to rehydrate with some additional stock or water.

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 Inspired Chicken Meatballs

Makes: 30 meatballs or fingers

Ingredients:

• 500g chicken mince
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped
• 1 egg
• 1 cup breadcrumbs

Method:

• Combine all the ingredients in the mixing bowl and use your hands and massage the ingredients through your fingers until very well combined
• Using damp hands and roll 1 tablespoon of mixture into a small ball or finger shape depending on your preference, repeat until all the mixture is use
• Heat a heavy based frying pan over a medium heat and spray with cooking spray, cook the meatballs in 2 batches ensuring you turn them regularly to ensure they are cooked evenly, they will take about 10 minutes to cook
• Alternatively you can oven bake in a preheating 180 degree oven for 20 minutes

Recipe Notes:

• Store in an airtight container 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 & Bacon Rice Salad

Serves: 4 mains or 8+ side dishes

Ingredients:

• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 – 1 1/2 cups diced roast chicken
• 4 rashers bacon
• 1/2 bunch spring onions
• 3/4 cup frozen baby peas
• 3/4 cup frozen corn kernels
• 250g frozen spinach, defrosted
• 100g slivered almonds

Dressing:

• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lemon juice

Method:

• Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
• Once boiling cover with a lid and simmer for 20 minutes
• Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
• Slice the spring onions
• Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
• Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
• Add in the spring onion, bacon, chicken and spinach to the rice and stir well
• Pour the salad dressing evenly over the rice and mix well
• Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
• Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly but best served fresh
• For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken stock

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.