Chicken & Vegetable Stir Fry

Serves: 4-6

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 carrots
• 1 large zucchini
• 1 red capsicum
• 1 red onion
• 4 mushrooms
• 1 cup green beans
• 400g hokkien noodles

Stir-Fry Sauce Ingredients:

• 1/4 cup soy sauce
• 1/3 cup C4K Kitchen’s Chicken Stock or store bought stock
• 2 teaspoons arrowroot flour
• 2 teaspoons tablespoon honey
• 2 teaspoons sesame oil
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon lime juice (or lemon juice)
• 2cm piece of fresh ginger
• 2 cloves garlic

Method:

• To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid
• Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined

• To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside
• Julienne the carrots and thinly slice the onion and set aside
• Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside
• Prepare the hokkien noodles as per the instructions on the packet
• Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat
• Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container
• Repeat with the remaining chicken and add to the already cooked chicken
• Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent
• Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes
• Add back the chicken and all the juices in the container into the vegetables and mix until well combined
• Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles
• Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste
• Serve topped with some crushed peanuts, optional.

Recipe Notes:

• Best served fresh but can be stored 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 & Spinach Cannelloni

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 1 small onion, roughly chopped
• 1 stalk celery, roughly chopped
• 4 mushrooms, roughly chopped
• 2 cloves garlic, roughly chopped
• 150g baby spinach
• 1 cup ricotta cheese
• 500g chicken mince
• 100g bacon pieces (optional)
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat the oven to 180 degrees Celsius
• Place the onion, celery, mushrooms, garlic and baby spinach into to a food processer and blend until like breadcrumbs
  [THERMO COOKING: Speed 6, 10 seconds]
• Add in the ricotta cheese & chicken mince and blend until well combined
  [THERMO COOKING: Speed 1, 30 second]
• Place the mixture into a piping bag (or zip lock bag) and cut the end off to be slightly smaller than the opening in the cannelloni shell
• Fill the cannelloni shells and lay them in a lasagne dish until you have use all the mixture
• Sprinkle the bacon pieces evenly over the top of the shells then pour the MMS evenly over the top
• Finish by evenly sprinkling the cheese over the top of the dish
• Bake in the oven for 30 minutes until the cheese is golden and bubbly and the pasta has softened

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.

Coconut Crusted Chicken

Serves: 4

Ingredients:

• 2 chicken breasts
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 1/4 cup milk or natural yoghurt
• 1 cup shredded coconut
• 3/4 cup panko breadcrumbs

Method:

• Cut your chicken breasts into 4 or 5 chicken tender shapes
• Prepare 3 bowls to facilitate crumbing your chicken
• In bowl 1; add the plain flour and season to taste (1 teaspoon garlic salt used in photo)
• In bowl 2; add in the eggs and milk/yoghurt and whisk lightly to bring together
• In bowl 3; mix together the shredded coconut and panko crumbs until well combined
• For each piece of chicken coat completely in the seasoned flour, then dip into the egg washing until fully coated then finally roll in the coconut crumb mix until very well coated
• Repeat with all pieces of chicken
• Heat 3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat and cook the chicken for approximately 4-5 minutes each side or until golden and crispy or until cooked through
• Place on a piece of kitchen paper towel to drain excess oil before serving and while you cook the remaining chicken pieces
• Alternative, spray the chicken pieces with some rice bran oil cooking spray and bake the chicken pieces in a preheated 180 degree Celsius oven for 20-25 minutes until golden and cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly. You can freeze uncooked if made from fresh meat and you can freeze cooked, all 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.

Satay Chicken Burgers

Makes: 8

Ingredients:

• 500g chicken mince
• 3 spring onion, finely diced
• 2 tablespoons freshly shredded coriander (optional)
• 1/2 cup ground rice
• 3 tablespoons smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic salt

Method:

• Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
• Divide the well combined burger mix into 8 portions and roll into golf balls
• Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
• Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.

Recipe Notes:

• Store covered in the fridge for a 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.

Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

• 500g turkey mince
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons plain flour

Method:

• Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined
• Roll into small meatballs and very lightly coat in the plain flour
• Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.
• Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked
• If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

• Store covered for a maximum of 2 days
• This recipe is freezer friendly
• When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

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.

SC Creamy Chicken Casserole

Serves: 4-6 people

Ingredients:

• 700g chicken thigh fillets
• 200g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought French Onion Soup Mix
• 1 onion, sliced
• 200g mushrooms, sliced
• 1 cup chicken stock
• 1/2 cup thickened cream
• 1 tablespoon minced garlic
• 250g dry pasta of your choice
• Salt & pepper, to taste

Method:

• Cut the chicken fillets into 3cm section and roll in the french onion soup mix
• Optional Step:
  Heat the oil in a heavy based frying pan and brown off the chicken in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion and bacon using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl.
• Place the all ingredients (except the cream and pasta) including the remaining seasoned flour that was used to coat the chicken in the slow cooker and give it a good stir to mix the ingredients well.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
  It is complete when the chicken is cooked and the sauce has thickened. If when cooked the sauce is still not thick enough use some cornflour from the pantry to make a paste and thicken the sauce to the required consistency.
• 20 minutes before you are ready to serve, Cook the pasta in accordance with the instructions on the packet.
• 10 minutes before you are ready to serve, stir the cream through the casserole in the slow cooker.
• Serve your Creamy Chicken Casserole on top of the cooked pasta.

Recipe Notes:

• To be store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• When reheating from frozen you may need to add some additional stock or water to rehydrate the meal
• The picture shown is using elbow macaroni

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.

SC Chicken & Vegetable Soup

Serves: 6

Ingredients:

• 4 pieces chicken maryland
• 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
• 3 carrots
• 1 onion
• 1 leek
• 1 zucchini
• 2 potatoes
• 1/4 butternut pumpkin
• 1 parsnip
• 1 turnip
• 2 stalks celery
• 1/4 head cabbage
• 1 tablespoon minced garlic
• Salt & pepper to taste

Method:

• Coat chicken with soup mix and place in the bottom of the slow cooker
• Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
• Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
• After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
• Cook for another 1 hour on high then it’s ready to eat.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The vegetables in this recipe are highly interchangeable to suit your tastes.

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 Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

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 Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

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.

Thai Chicken Patties with Coconut Rice

Serves: 4

Ingredients:

• 500g chicken mince
• 1 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1/2 red capsicum, finely diced
• 55g dried vermicelli noodles, dry
• 1/3 jar Thai Green Curry Paste
• 1/4 cup fresh coriander
• 1/4 cup plain flour
• 2 cups Jasmine rice
• 400ml coconut milk
• 700ml water

Method:

• To cook the rice, place your rice in a sieve and rinse well with some cold water
• Add the coconut milk and the water in to a saucepan and bring to the boil, once boiling add in the rice
• Once the pot has returned to the boil, cover and reduce to a simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes
• Fluff up your rice with a fork prior to serving.
• To prepare the patties, add 1 tablespoon of rice bran oil to a heavy based frying pan, add in the onion, capsicum and celery and fry off until the vegetables start to soften then transfer the vegetables to a mixing bowl
• Add into the mixing bowl the chicken mince, Thai green curry paste and the dry vermicelli rice noodles, that have been crushed into about 3cm lengths
• Using your hands to mix well and use your fingers to make sure the mince is broken up and the noodles are fully coated, then shape into patties of your desired size and then gently roll the patties in the seasoned plain flour
• Heat 2 tablespoon of rice bran oil in the same frying pan and cook half of the patties. Cook the patties for about 5 minutes and then flip, squash the patty gently with your spatula upon turning and cook for another 5 minutes until golden brown on both side and cooked through
• Remove from the frying pan and set aside while you cook the remaining patties.

Recipe Notes:

• Store in an air tight container for a maximum of 2 days
• This recipe is freezer friendly, however freeze the components seperately

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.