SC Chicken & Mushroom with Oregano Dumplings

Serves: 6

Ingredients:

• 4 large chicken Maryland pieces
• 1 x 400ml can concentrate cream of mushroom soup
• 1 cup chicken stock
• 2 celery stalks
• 2 carrots
• 1 onion
• 100g sweet potato
• 1 zucchini
• 8 medium mushrooms
• 1/3 cup plain flour

Dumpling Ingredients:

• 1 cup plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon sugar
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1 tablespoon butter, room temperature cubed
• 1/2 cup milk

Method:

• Place the chicken in the base of your slow cooker
• Peel and roughly chop vegetables (excluding mushrooms) into 2cm pieces and place on top of the chicken
• Pour the can of soup and stock over the top, gently stir and replace the lid
• Cook on LOW for 4-6 hours or HIGH for 2-3 hour or until the meat is starting to fall off the bones
• Gently remove the Maryland cuts and extract all the meat from the pieces and return the meat into the SC
• Roughly chop your mushrooms and coat in the plain flour and add into the SC bowl and mix very well
• To make the dumplings mix all dry ingredients into a bowl, add the cubed butter using your hands to rub it into the dry ingredients until you have breadcrumb like texture
• Stir in the milk to get a thick rough type of batter
• Roughly dollop tablespoons of the batter evenly over the top of your chicken & mushroom mixture
• Place a layer of alfoil over the top of your SC bowl then replace the SC lid, cook on HIGH for 30 minutes of LOW for 1 hours then serve immediately.

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.

Steamed Buns

Makes: 8

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 300g chicken mince
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5 spice
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
• Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
• Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
• Remove from the heat and set aside for 30 minutes to cool
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 8 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down and scoring the top of the bun with a small cross then cover with a tea towel
• Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
• Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
• Transfer to your serving platter and cover with plastic wrap while you steam the second batch.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The chicken mince can be interchanged for any type of mince

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 Pumpkin Soup with Chicken

Serves: 4

Ingredients:

• 2 tablespoons Thai red curry paste
• 1 leek, sliced
• 1/2 large butternut pumpkin
• 1/4 jap or kent pumpkin
• 1 small sweet potato
• 2 tablespoons chicken or vegetable stock powder
• 5 cups water
• 400ml coconut cream
• 2 cup shredded cooked chicken (optional)

Method:

• Add the Thai Red Curry Paste and the leek into the bottom of your soup or stock pot and sauté for a couple minutes until the leek starts the soften and the curry paste is very aromatic
• Add in the peeled and roughly chopped pumpkins and sweet potato, add in the stock powder and top with 5 cups of water
• Bring to the boil , then reduce the heat and simmer for 20 minutes until the pumpkin is soft and cooked through
• Use your stick blender to blend the soup until smooth, the soup should seem too thick at this stage
• Add in the coconut cream and the chicken stirring through until chicken is mixed through well
• Simmer for approximately 5 minutes to allow the coconut cream and chicken to be heated through.

Recipe Notes:

• You can use any combination of pumpkin/squash types you like as long as it totals between 2 – 2.5kg of pumpkin
• Store covered in the fridge for 2 days
• This recipe is freezer friendly
• For a vegetarian alternative use vegetable stock and do not add the chicken
• Picture shows the soup served topped with croutons

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.

Honey Mustard Sauce

Serves: 4-6

Ingredients: 

• 1 onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, finely diced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 cup sour cream

Ingredients:

• Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
• Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
• Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
• Stir in the sour cream and allow to come to temperature then serve.

Recipe Notes:

• Picture shows the sauce drizzled over oven roasted chicken drumsticks
• If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
• The leftovers are to be stored covered in the fridge and used within 2 days
• The sauce can be frozen and consumed within 30 days.

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.

Honey Soy Chicken

Serves: 4

Ingredients:

• 600g skinless chicken breasts or thigh fillets
• 1/4 cup soy
• 1/2 cup plain flour
• 1 tablespoon garlic powder
• 1/2 cup bought chicken stock or C4K Kitchen’s Chicken Stock
• 1/3 cup honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce
• 1 tablespoon corn flour

Method:

• Place the diced chicken in a mixing bowl and pour the 1/4 cup of soy sauce over the chicken and stir well
• Cover with glad wrap and place in the fridge to marinade for a minimum of 30 minutes but not longer than 4 hours
• To prepare the chicken place the flour and garlic powder in either a large zip lock bag or a plastic container with a well sealing lid seal and shake well to combine
• Drain the chicken of the soy sauce and place in the zip lock bag or container, seal and shake very well until all coated in the seasoned flour
• Heat 2-3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat
• Cook the chicken in multiple batches ensuring you do not overcrowd the frying pan, cook about 4 minutes each side or until cooked through, it may take more or less time depending on the size of your chicken pieces
• Place the chicken to drain on kitchen paper and cover with alfoil while you cook the remaining chicken
• To prepare the honey soy sauce place the stock, honey, apple cider vinegar and soy sauce in a small saucepan and simmer over a low eat for 5 minutes
• In a small mixing bowl stir the cornflour into 2 tablespoon of water to create a paste, stir the paste through the simmering sauce and combine well
• Continue to simmer the sauce for another 3-4 minutes to cook out the flour taste and to allow the sauce to thicken
• To serve either stir the sauce through the chicken or serve the chicken topped with the sauce, finish sprinkling with the sesame seed.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge, to be consumed within 2 days
• For a traditional honey sauce complete the recipe as follows but exclude the soy sauce while making the honey sauce
• For a traditional chicken coat the chicken in batter and deep fry
• For a healthier alternative for the chicken add some replace 1/4 cup of the flour with 1/4 cup of breadcrumbs and oven bake the chicken pieces

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.

Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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.

Malaysian Chicken Soup

Serves: 2 or 6 Bariatric portions

Ingredients:

• 2 teaspoons rice bran oil
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely sliced
• 2cm ginger, finely sliced
• 250g chicken breast, finely sliced
• 1 cup chicken stock
• 2 large tomatoes, diced
• 1 tablespoon tomato paste
• 1 cup shredded cabbage
• 1/2 long red chilli, finely sliced
• 400ml can light coconut milk

Method:

• Place the oil in the bottom of a soup pot and heat the oil
• Sauté the onion, celery, garlic and ginger for 2 minutes until softened
• Add in the chicken and sauté until just sealed
• Add in the chicken stock, tomatoes, tomato paste, cabbage, red chilli and coconut and bring the pot to a boil
• Place a lid on the saucepan and simmer for 20 minutes
• One simmered serve as is or topped with some freshly chopped coriander

Nutritional Value per portion (6):

• Calories: 164
• Total fat: 9.6g
• Total carbohydrates: 4.2g
• Sugars: 2g
• Protein: 13.2g

Recipe Notes:

• Soup to be stored covered in the fridge and to be consumed within 2 days
• Recipe is freezer friendly to be consumed within 3 months
• For a vegetarian alternative substitute the chicken for tofu

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 & Garlic Chicken Mini Wraps

Serves: 2

Ingredients:

• 2 chicken thigh fillets
• 4 mini corn tortillas
• 1/2 cup baby spinach
• 1 spring onion
• 1 small tomato
• 1/2 small red capsicum
• 2 tablespoons extra light cream cheese

Marinade Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, very finely diced
• 1 tablespoons, finely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Pinch ground black pepper

Method:

• Place all the marinade ingredients into a small container with a lid and shake very well to combine
• Use a meat tenderise to flatten out the chicken thigh to a more even cut of meat
• Place the chicken and the marinade in zip lock bag and put in the fridge for a minimum of 4 hours but preferably overnight.
• Heat a grill plate and then grill the chicken about 3-4 minutes each side until golden and cooked through.
• Prepare the salad by placing the baby spinach in a mixing bowl adding in a finely sliced spring onion, diced tomato and diced red capsicum and combine tell
• Heat the tortilla in a sandwich for 60 seconds, spread 1/2 tablespoon of cream cheese across each of the tortillas
• Place 1/4 quarter of the salad on each of the tortillas and top with 1/4 of the sliced chicken
• Either wrap or fold over and enjoy.

Recipe Notes:

• Store covered in the fridge to use within 2 days
• The chicken portion of 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.

Rotisserie Chicken

Ingredients:

• 1 whole chicken
• 2 tablespoons chicken stock powder
• 1 tablespoon soy sauce

Marinade Ingredients:

• 1/4 cup rice bran oil
• 1/4 soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon chicken stock
• 1 teaspoon paprika

Method:

• Place the chicken in a large mixing bowl and rub the surface of the chicken all over with the chicken stock powder then cover with water and mix in the tablespoon of soy sauce, cover with glad wrap and sit for a minimum of 3 hours but not longer than 5 hours
• Preheat the oven to 180 degrees Celsius
• Place the remaining ingredients into a small mixing bowl and whisk together until well combined
• Remove the chicken from the mixing bowl and place a empty soft drink can into the cavity of the chicken
• Use the can to stand the chicken up in a roasting tray and baste the chicken well using marinade
• Place in the oven and roast for 30 minutes for ever 500g of weight ensuring you baste the chicken evenly all over the chicken for 15 minutes
• Remove the chicken from the oven, remove the can from the chicken and allow to sit for 10 minutes before carving.

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.

Roast Pumpkin and Chicken Risotto

Serves: 4-6

Ingredients:

• 400g butternut pumpkin
• 600g chicken breast
• 1/2 leek
• 1 tablespoon minced garlic
• 1 cup Arborio rice
• 2 teaspoons chicken stock powder
• 4 cups water
• 100g mushrooms
• 60g baby spinach leaves
• 3/4 cup grated parmesan cheese (optional)

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and dice the pumpkin into about 1-1.5cm cubes and roast for 30 minutes until they start getting golden and dewy, remove from the oven and set aside
• Prepare all of the other ingredients; finely chop the leek, cut the chicken into cubes the same size as the pumpkin, finely dice the mushrooms and roughly chop the baby spinach
• In stock pot add in tablespoon rice bran oil, garlic and leek and sauté the leek until because wilted, add in the chicken then continue to stir until all the chicken is browned off and sealed then add the rice stirring for a couple minutes to heat the rice
• Pour in 1 cup of water and the 2 chicken stock pots and continue to stir to stop the ingredients from sticking to the bottom of the pan, add in another cup of liquid and also add in the roast pumpkin and the mushrooms.
• Continue to stir regularly to ensure that risotto doesn’t stick. Once 80% of the liquid has been absorbed continue to add water ½ cup at a time allowing to reabsorb until before adding in more water
• Remove the pot from the heat, stir through the baby spinach and parmesan cheese
• Sit covered for 5 minutes to allow the flavours to infuse and settle before serving.

Recipe Notes:

• For a quick version of this recipe put the 1cm cubes of pumpkin into the risotto without roasting at the same point as you add the onion, garlic and leek.
• 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.