Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make a delicious pie filling.

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.

Dairy Free Egg Free Banana & Date Loaf

Makes: 1 loaf cake

Ingredients:

• 200ml warm water
• 2 tablespoons chia seeds
• 1 cups plain flour
• 3/4 cup wholemeal plain flour
• 1/2 cup pitted dates, chopped
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pinch salt
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 4 over ripe mashed bananas

 

Method:

• Soak the chia seeds in the water for 15 minutes
• Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper
• Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture
• In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth consistency and well combined
• Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined
• Pour the batter into the prepared tin and bake for 55-60 minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake
• Cool in the cake tin for 10 minutes before transferring to a wire cooling rack

 

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within a period of 6 months
• This is a great recipe to freeze in individual slices to place in a lunchbox

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.

VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

Ingredients:

• 3/4 cup polenta
• 3 3/4 cups water
• 2 stock cubes (vegetable or chicken)
• 1 large carrot, grated
• 1 zucchini, grated
• 2 large florets cauliflower, grated
• 100g pumpkin, grated
• 2 bacon rashers, diced (optional)
• Salt & pepper to taste

 

Method:

• Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
• Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
• Remove from the heat and allow to cool
• Preheat the oven for 180 degrees and line two baking trays with baking paper
• Prepare the vegetables and then mix the vegetables through until well combined
• Dollop a tablespoon of the mixture on the prepared baking tray
• Bake in the preheated oven for about 20 minutes until golden brown
• Allow to cool completely until transferring to a wire rack

 

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 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.

Dahl

Serves: 4

Ingredients:

• 1 x 400g can lentils, rinsed and drained
• 1 tablespoon butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon ground chilli
• 200g pumpkin, diced
• 3 cups vegetable or chicken stock

 

Method:

• Melt the butter over a medium heat in a heavy based saucepan
• Add in the onion, celery and garlic to the saucepan and saute for about 2-3 minutes until the onion starts to soften
• Add in the fresh ginger, pumpkin and all remaining spices and fry off the spices for about 3-5 minutes until aromatic
• Add in the lentil and stock, then bring to the boil
• Reduce the heat to a slow steady simmer and simmer for 60 minutes
• Serve with steamed rice and 2ID naan bread
• 

 

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within a maximum of 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.

 

 

 

 

 

 

Dairy Free, Egg Free Chocolate Glazed Donuts

Makes: 12 mini donuts or 6 large donuts

Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1/4 cup brown sugar
• Pinch salt
• 3/4 cup almond milk
• 3 tablespoons canola or coconut oil

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons nuttalex
• 2 tablespoons almond milk
• 1/4 cup unsweetened cocoa powder

 

Method:

• Preheat your oven to 180 degrees Celsius and prepare your donut tin by well greasing
• Place all ingredients for the donuts into a mixing bowl and using electric beaters for 2-3 minutes until the mixture comes together
• Fill your donut tin to approximately 3/4 capacity with batter
• Bake the mini donuts for 12-14 minutes or a standard sized donuts for 16-18 minutes
• Remove the donuts to cool on the wire rack completely before glazing
• To prepare the glaze place all the ingredients into a small saucepan over a medium-low heat and using a spatula to mix the ingredients as they melt together
• When you have a thick glossy glaze remove from the heat and dip the donut into the glaze
• Sprinkle with your choice of topping or leave with a smooth glaze
• Repeat with all donuts
• You may need to slightly reheat the glaze if it cools too much and become to thick to coat your donuts.

 

Recipe Notes:

• Store in an airtight container for the maximum of 5 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.

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

Gluten Free Dairy Free Ham & Cheese Scrolls

Makes: 15-18

Ingredients:

• 2 teaspoons yeast
• 2 teaspoons caster sugar
• 1 cup warm water
• 1 1/2 cups gluten free SR flour
• 1 1/2 cups gluten free plain flour
• 1 tablespoon psyllium husk
• 2 tablespoons minced garlic
• 200g shredded ham
• 12 sliced of vegan cheese

 

Method:

• Add the yeast and sugar to the warm water and stir well, allow to sit for 10 minutes to activate the yeast until it is foamy on the surface
• In a large mixing bowl combine the 2 flours and the psyllium husk and mix well
• Make a well in the centre of the dry ingredients and pour in the activated yeast and all of the liquid into the well
• Using a butter knife to fold the dry flour into the centre of the mixing bowl where the liquid is and continue to mix until you have a dough that has just come together
• Turn the mixture out onto a dry clean bench and knead the dough for about 10 minutes once the dough is smooth and has come together
• Place the dough in a lightly oiled bowl and cover with alfoil and allow to sit for 90-120 minutes
• Remove the alfoil and punch out the air pockets in the dough
• Turn the dough out onto a dry lightly floured and clean surface and roll the dough into a rectangle roughly 20 x 35cm
• Spread the minced garlic evenly over the rolled out dough followed by evenly sprinkling the shredded ham and top with the cheese
• Roll the dough into a log shape until well sealed
• Slice the dough into about 1 – 1 1/2cm thick scrolls and lay them flat (with the scroll facing upwards) onto a baking tray that has been lined with baking paper
• Loosely cover the scrolls with glad wrap and place is a dark dry place to allow to pro for 30-60 minutes
• Preheat the oven to 180 degrees Celsius
• Once the scrolls have finished proofing bake for 20-25 minutes  until golden
• Allow to cool on a wire rack completely before bagging to keep or freeze

 

Recipe Note:

• Store in an airtight container below 27 degrees for a maximu
• This recipe is freezer friendly to be consumed within 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.