Chicken Satay

Chicken Satay

Serves: 4

Ingredients:

600g chicken breast, thinly sliced
1 large onion, diced
3 cloves garlic, finely diced
1/2 teaspoon freshly grated ginger
1 tablespoon rice bran oil
3 tablespoons smooth peanut butter
1 tablespoon curry powder
1 tablespoon soy sauce
1 teaspoon turmeric
400g can coconut cream
Up to 1/2 cup chicken stock (as required)

Method:

Heat the oil in a heavy based frying pan over a medium heat and brown the chicken until sealed then remove from the frying pan
Add in the onion, garlic and ginger and sauté in the frying pain until the onion softens, approximately 3-5 minutes
Return the chicken to the pan adding in the peanut butter, curry powder, turmeric and soy sauce and stir until the peanut butter melts and the chicken is evenly and well coated
Pour in the coconut cream and simmer for 10 minutes to allow the chicken to cook through and the flavours to infuse, add in the chicken stock gradually as required to get the sauce to your preferred consistency
Serve with your choice of fried or steamed rice topped with some fresh chilli and coriander.

Recipe Notes:

Store covered in the fridge for a maximum of 2 days
This recipe is freezer friendly to be consumed with 6 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.

Marinated Mushroom Salad

Marinated Mushroom Salad

Serves: 4-8

Ingredients:

750g mushrooms
1 teaspoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 cup chicken stock
1 cup bean sprouts
1 small red capsicum, diced
1 small green capsicum, diced
1 red onion, dived
1 punnet cherry tomatoes, halved
4 mini cucumbers, sliced
1/2 long red chilli, de-seeded and finely diced
1/2 cup Fresh continental parsley, shredded

Method:

Cut the mushrooms into equal sized portions, I.e. Halve for button mushrooms or quarter larger mushrooms
Place all sliced mushrooms in a ziplock bag and add in the oil, balsamic and soy sauce.
Seal the bag and shake well to even coat the mushrooms
Allow to sit for an hour in the sealed bag
Pour the chicken stock into a large saucepan and bring to the boil
Add in the mushrooms into the saucepan and stir well until well coated in the stock
Reduce the heat and simmer for 5 minutes or until the mushrooms are soft and tender on the outside stir with some slight firmness in the middle of the mushroom
Drain the liquid and set aside and place the drained mushrooms aside to cool down
Place all of the remaining salad ingredients into a salad bowl and combined well
Add in the mushrooms and lightly toss until combined
Use some of drained Mushroom liquid to dress the salad to suit your tastes

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is not suitable for the freezer
Do not throw out the unused Mushroom poaching liquid, set aside or freeze until you make your next risotto or stroganoff

C4K Classic Salad Dressing

C4K Classic Salad Dressing

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic salt
Pinch oc sugar

Method:

Place all ingredients into a blender and process until well combined
Pour the dressing into a mason jar (or a container with a well sealing lid) and store in the fridge until required
Add dressing to your salad to suit your tastes.

Recipe Notes:

Store in the fridge for a maximum of 3 months
This recipe is not freezer friendly

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Serves: 4-8 people

Ingredients:

3 cups cooked pasta, cold
2 medium tomatoes, diced
1 cup baby spinach, shredded
1/2 cup Fresh continental parsley, shredded
1 red onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 mini cucumbers, sliced
1 linnet cherry tomatoes, halved

Method:

Place all ingredients in a salad bowl and gently toss until well combined
Store in an air tight container or covered tightly with glad wrap in the fridge until serve
Dress the salad with your choice of dressing then serve immediately

Recipe Notes:

Picture shown has the salad with a side of C4K Classic Sakad Dressing
Store covered, undressed for a maximum of 3 days
This recipe is not freezer friendly

Curry Crunch Potatoes

Curry Crunch Potatoes

Serves: 4 sides

Ingredients:

500g potatoes
1 tablespoon butter
1 tablespoon rice bran oil
1 tablespoon curry powder
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon salt

Method:

Peel and dice the potatoes into even sized cubes of approximately 1.5cm
Boil the cubed potatoes for approximately 15 minutes or until they are slightly undercooked
Drain the potatoes into a metal seive vigorously shaking, this will remove excess water as well as roughen up the exterior of the potatoes
Melt the butter in a heavy based frying pan
Add in the oil and all the spices and fry off the spices for approximately a minute until aromatic
Add in the potatoes to the frying pan and toss the potatoes continuously until well coated
Continue to cook the potatoes tossing and turning regularly until golden and crispy, approximately 5 minutes.

Recipe Notes:

Store covered in the fridge for maximum of 3 days
This recipe is freezer friendly, for best results freeze after the parboiled potatoes have been coated in the curry crunch so when defrosting you just follow the last method step.

Beef San Choy Bow

Beef San Choy Bow

Serves: 4

Ingredients:

50g dried vermicelli rice noodles
2 teaspoons sesame oil
500g lean beef mince
1/2 large onion, finely diced
1 stalk celery, finely diced
6 cloves garlic, finely grated
2cm fresh ginger, finely grated
1 large carrot, grated
1 broccoli stem, grated
3 spring onions, finely sliced
4 mushrooms, diced
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup manis
1 tablespoon fish sauce
8 outer layer whole lettuce leaves
1 tablespoons sesame seeds (optional)
1/4 long red chilli, finely sliced (optional)

Method:

Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside
Heat the sesame oil in a heavy based frying pan over a medium high heat
Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent
Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften.
Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined
Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves
Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli

Recipe Notes:

Store the meat mixture in the fridge covered up to 3 days
The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.

Chicken Drumstick Paella

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.

Tangy Slaw

Tangy Slaw

Serves: 6-8

Ingredients:

1/2 wombok cabbage, finely shredded
1 bunch spring onions, finely sliced
1 large carrot, grated
1 red capsicum, thinly sliced
1 Apple, peeled and grated

Dressing ingredients:

1/3 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon lime juice
1/2 teaspoon caster sugar

Method:

Place all the prepared salad ingredients into a salad bowl and mix until well combined
Place all the dressing ingredients into blender and blend until smooth and creamy
Pour the dressing over the salad and toss so well coated.

Recipe Notes:

Store covered in the fridge for a maximum of 4 days
This recipe is not suitable for the freezer.

Egg & Dairy Free Diabetic Friendly Strawberry Tart

Egg and Dairy Free Diabetic Friendly Strawberry Tart

Serves:8-12 people

Pastry Ingredients:

1 cup plain flour
1/4 cup wholemeal plain flour
1/4 cup almond milk
3 tablespoons canola oil
Pinch Salt

Filling Ingredients:

250g strawberry, fresh or frozen
1 punnet fresh strawberries
1 cup water
1/4 cup xylitol
2 tablespoons corn flour
Red food colouring

Method:

Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
To prepare the pastry mix the flours with the salt and create a well in the middle
Mix together the milk and oil the pour into the well in the flour
Combine with a butter knife until a dough ball forms
Turn the dough onto a lightly floured surface and slightly flatten the dough
Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
Cool this mixture to room temperature
Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is not freezer friendly
You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture

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GF Potato Cakes

Gluten Free Potato Cakes

Makes: 10

Ingredients;

500g potato

3 spring onion, finely sliced

2 cloves garlic, finely diced

1 egg, lightly beaten

2 tablespoons arrowroot flour

Method:

Pierce the potato skins all over with a fork

Microwave the potatoes on high for 4-5 minutes to partial cook the potatoes

Grate the half cooked potatoes, skins included

Stir through the remaining ingredients until well combined

Place 4 progressed egg rings in a lightly oiled frying pan and place about 2 tablespoons of mixture into each egg ring and flatten down

Cook for about 4-5 minutes or until lightly golden, remove the egg ring and then flip the potato cake

Cook on the other side for 4-5 minutes or until golden

Serve warm or also delicious cold as a lunchbox variation

Recipe Notes:

Store in an air tight container for a maximum of 3 days

Once cooked 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.