Pork Meatballs in Chicken Broth

Serves: 4-6

Broth Ingredients:

• 500g of 3 joint chicken wings
• 1 tablespoon chicken stock powder
• 2 litres water
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 200g sweet potato
• 1 bunch bok choy or other Asian greens

Meatballs Ingredients:

• 500g pork mince
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 egg yolk
• 2 teaspoons corn flour
• 1 tablespoon oyster sauce
• 450g thin hokkien noodles

Method:

• Add the water, chicken stock pots and the chicken wings to a large stock pot and simmer covered for an hour
• Check the stock level is similar to when first started, if not top up with some additional water
• Add in the diced carrot, celery, zucchini, sweet potato, broccoli, the finely chopped bok choy stems and the oyster sauce then simmer for another hour Note: For timing purposes it would be best to start making and preparing your meatballs during this hour
• Ten minutes before serving remove the chicken wings from the stock and add the shredded bok choy leaves, taste test to see if seasoning is required Note: It is optional to remove the chicken meat from the wings and add back into the broth.
• To make the meatballs add all the ingredients, except the noodles into a mixing bowl and use your hand to mix well
• With damp hand roll tablespoons full of mixture into balls, place them on the plate, cover and refrigerate for 30 minutes
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and cook the meatballs in batches for about 4 to 6 minutes until browned all over and cooked through. If needed you can use more rice bran oil for the frying pan for each new batch of meatballs.
• Boil the kettle and cover the noodles with boiling water, stand for about 3 minutes using a fork to separate noodles.
• Place the noodles evenly between the serving bowls, top evenly with the pork meatballs and finally ladle the soup over to serve.

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.

Turkey Meatloaf

Serves: 4-6

Ingredients:

• 500g turkey mince
• 1 onion, peeled and quartered
• 1 zucchini, roughly chopped
• 1 red capsicum, roughly chopped
• 1 tablespoon minced garlic
• 1 teaspoon chicken stock powder
• 2 eggs
• 1 cup panko breadcrumbs or C4K Kitchen’s Fresh Breadcrumbs

Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and capsicum in a food processor and blend until rice like texture, remove and place in a mixing bowl
• Add in the remaining ingredients and use your hands to mix the ingredients together.
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Thermo-Cooking Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and red capsicum in the jug, Speed 5, 5 second
• Place all remaining ingredients into the jug, Speed 2, 30 second
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

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.

Panko Chicken Tenders

Serves: 4

Ingredients:

• 2 chicken breast fillets
• 3/4 cup plain flour
• 1/2 teaspoon onion salt
• 1 teaspoon garlic powder
• 2 eggs
• 1/4 cup milk
• 2 cups panko breadcrumbs

Method:

• Cut the chicken breasts into equal sized tenders, you should get approximately 5-6 per breast, set aside
• Get 3 bowls in the first bowl add the flour, onion salt & garlic powder and mix well, in the second bowl add the eggs and milk and whisk together well and in the last bowl put in the panko bread crumbs
• Place the first chicken tender into the flour mix and coat well, then dip in the egg wash to ensure fully glazed and finally place the chicken into the panko crumbs are ensure well coated, set aside and repeat with all the chicken tenders
• Heat about 4 tablespoons of rice bran oil in a heavy based frying pan and when hot place half the chicken tenders in the frying pan ensuring the pan is not over crowded
• Cook for approximately 4-5 minutes or until golden brown and then turn over cooking for another 4-5 minutes until golden and the chicken is cooked through, repeat with the remaining chicken pieces.

Recipe Notes:

Þ You can also spray liberally with rice bran oil spray and bake in a 180 degree Celsius oven for 10-15 minutes (or until cooked through for larger pieces) for a healthier less crunchier alternative.

Þ Store covered in the fridge for the maximum of 3 days

Þ 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.

Creamy Chicken Kiev Balls

Makes: 8 large or 16 small balls

Ingredients:

• 500g chicken mince
• 1/2 teaspoon garlic salt
• 125g cream cheese (phillys extra light used in the picture)
• 1 tablespoon corn flour
• 1 heaped tablespoon minced garlic
• 1/4 cup chopped sundried tomatoes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs

Method:

• Place your cream cheese in a microwave safe bowl and microwave on high for 1 minute to soften
• Stir through the corn flour, garlic and sundried tomatoes until well mixed and then place the container in the freezer while you continue with the recipe
• Season your chicken mince with the garlic salt and mix well using your hands then divide the mince into 8 separate portions.
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Creamy Chicken Kiev balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands.  Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the seasoned chicken mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened chicken mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped Kiev ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the Kiev ball on a fork and lower into the egg wash rolling the ball to ensure well coated  (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the Kiev ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions
• To cook your Kiev Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Kiev Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour.
• Serve with your choice of side dishes.

Recipe Notes:

• This recipe is freezer friendly either cooked or uncooked. Freezing uncooked is only recommended if they have been made with mince meat that HAS NOT been previously frozen
• Store covered in the fridge, to be consumed within 2 days
• The sundried tomatoes can easily be left out of the recipe or changed to something else that suits your palate i.e. diced bacon, diced mushrooms, shredded baby spinach, grated broccoli (as shown below), shredded fresh herbs or even mixed grated vegetables.

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.

Mild Coconut Chicken Curry

Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 x 400ml can coconut milk

Method:

• Heat 1-2 tablespoon of rice bran oil in a frying pan, add in the chicken and onion and sauté for about 3-5 minutes until chicken is sealed and the onion has softened
• Add in all the vegetables and cook until the onion is transparent, approximately another 3-5 minutes
• Add the spices and fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Simmer for 10-15 minutes or until all vegetables and the chicken is cooked through.
• Serve with your choice of rice, pasta, mash, vegetables, salad or even use as a delicious pie filling

Recipe Notes:

• The coconut milk can be replaced with evaporated milk if you do not need a dairy free alternative
• 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.

Honey Soy Drumsticks with Roast Sweet Potato Mash

Serves: 4

Marinade Ingredients:

• 1/2 cup soy sauce
• 1/3 cup honey
• Juice of 1 lemon
• 2 tablespoon minced garlic
• 2 tablespoons olive oil

Ingredients:

• 12 chicken drumsticks
• 500-600g sweet potato
• 2 tablespoons butter
• 100ml milk
• Salt and pepper, to taste

Method:

• The night before you want to cook this dish, or a minimum of 4 hours before mix all of the ingredients together in a jug and whisk until well combined
• Place the chicken in a dish and pour the mixture over the chicken drumsticks, turning all of the drumsticks to make sure they are full coating in the mixture. Cover with a lid or with glad wrap and refrigerate until you are ready to cook
• Preheat your oven to 180 degrees Celsius
• Place the drumsticks in a roasting tray pouring the extra marinade mixture over the top of the drumsticks
• While putting the chicken into the oven also place the sweet potatoes in the oven, unpeeled directly only the oven rack.
• Roast the chicken for 45-60 minutes, basting with the marinade and turning the drumsticks every 15 minutes, the chicken is cooked when the juices are clear when piercing the thickest part of the drumstick
• Remove the sweet potatoes after about 40 minutes or when they are cooked through. Set aside to cool for a few minutes.
• Once the sweet potatoes are cool enough to handle remove the skin and put the roasted flesh into a flat bottomed bowl
• Mash the sweet potato using a potato masher or a fork, add in the butter and milk as well as salt and pepper to taste.
• Serves with fresh steamed beans

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• The drumsticks are 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.

Gluten Free Chicken Nuggets

Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 2 eggs
• 1/4 cup milk
• 250g polenta
• 1 teaspoon onion salt

Method:

• Chop your chicken breasts into evenly sized nugget pieces.
• Get 2 mixing bowls, in the first whisk together lightly the 2 eggs and the milk, in the second mix together the polenta and the onion salt.
• Place 3 or 4 nuggets into the egg wash mixing so they are well coated, lift out with a fork to drain any excess egg wash and then place into the polenta mix and coat well. Repeat the process with all the nuggets until complete
• Heat about 3 tablespoons of rice bran oil in a large heavy based frying pan, place the nuggets in the pan ensuring there is gaps between the nuggets and the pan isn’t too crowded, you will need to cook the nuggets in batches
• Cook the nuggets for about 4-5 minutes each side or until golden brown 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.

Fastest Pasta

Serves: 4

Ingredients:

• 250g dried spaghetti
• 1 tablespoon butter
• 1 heaped tablespoon minced garlic
• 1 onion, finely diced
• 200g bacon pieces
• 1 cup chopped mushrooms
• 1-2 cups chopped left over roast or BBQ chicken
• 2 large tomatoes diced or 1 punnet cherry tomatoes, halved
• 1/2 cup chicken stock
• 1/2 extra light cream cheese
• 1/2 cup light sour cream
• 1/4 cup grated parmesan cheese

Method:

• Boil a large pot of salted water and when boiling add the pasta and cook for the required time on the back of the packet
• While the pasta is boiling add the butter, garlic, onion, bacon and mushrooms to a saucepan and sauté for about 5 minutes until the onion and mushroom has softened
• Add in the chicken, tomato and chicken stock and simmer for another 5 minutes
• Stir through the cream cheese and sour cream over a medium low heat until it has mixed through well
• Drain your pasta well and serve immediately, top you pasta with the sauce and sprinkle the top of each serve with grated parmesan.

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.

Creamy Chicken Pasta

Serves: 4-6

Ingredients:

• 600g chicken thigh fillets, diced
• 200g diced bacon pieces
• 1 onion, diced
• 2 tablespoons minced garlic
• 10 mushrooms, sliced
• 2 large tomatoes, diced or punnet of cherry tomatoes, halved
• 100g baby spinach leaves
• 300ml thickened cream or light evaporated milk
• 150ml light sour cream
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 250g dried pasta, or your choice

Method:

• Heat 2 tablespoons of rice bran oil in a large heavy based saucepan, add the garlic, onion, diced chicken and bacon pieces and sauté for 5 minutes stirring regularly so it doesn’t stick
• Add the mushrooms continuing to cook until the chicken is completed sealed
• Add the cream and the sour cream, bring to the boil and then immediately reduce to a gentle simmer
• Simmer for 10 minutes and then add in the diced tomatoes (or punnet of halved cherry tomatoes)
• Simmer for another 5 minutes and just prior to serving stir through the baby spinach and cheeses
• Stir through well until the cheese has melted and the spinach has wilted.

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.

Creamy Chicken and Mushroom Lasagne

Serves: 6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 leek finely diced
• 200g diced bacon
• 1-2 cups left over chicken, diced or shredded
• 10 button or standard mushrooms, sliced
• 1 cup chicken stock
• 300ml extra light cream cheese
• 300ml light sour cream
• 1 box dried lasagne sheets
• 1 cup grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Melt the butter in the bottom of a heavy based frying pan or saucepan and add in the garlic, leek and bacon and sauté for about 5 minutes until the leeks have softened
• Add in the chicken and mushrooms and sauté for about 2 minutes until the mushrooms have softened
• Add in the chicken stock, cream cheese and sour cream and stir through and heat until the cream cheese has melted and the mixture is well combined
• Spoon 1/5th of the mixture into the base of a lasagne dish and cover evenly with the lasagne sheet, spoon in another 1/5th portion of the mixture and cover evenly with lasagne sheets, repeat until you end with the top layer of the chicken and mushroom mix
• Sprinkle the grated cheese evenly over the top and bake for 30-40 minutes until the cheese is melted and the lasagne sheets are cooked through.

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.