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.

Fresh Strawberry Yoghurt Icecream

Makes: Approximately 3 cups

Ingredients:

• 1 x 250g punnet of strawberries
• 1 cup thickened cream
• 1 cup natural yoghurt
• 1/2 cup caster sugar
• 1 teaspoon vanilla

Method:

• Top and quarter the strawberries and place them in a food processor until you get your preferred consistency
  THERMO COOKING [Speed 6, 10 seconds]
• Whip the cream and the sugar together until the sugar is dissolved
  THERMO COOKING, add butterfly blade [Speed 1, 30 seconds]
• Add in the yoghurt, vanilla and strawberry puree
  THERMO COOKNG [Speed 1, 30 seconds]
• Pour the mixture into your icecream maker and churn for 30 minutes and serve immediately for a soft serve texture
• If you prefer traditional harder icecream, place in an airtight container and freeze for 30 minutes before serving

Recipe Notes:

• Store in the freezer, remove from the freezer 30 minutes before serving.

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.

Summer Fresh Potato Salad

Serves:  6-8

Ingredients:

• 1kg potatoes
• 1 cup natural yoghurt
• 2 garlic cloves crushed
• 4 Spring onions sliced
• 2 tablespoon fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method:

• Dice the potatoes into about 1cm cubes and boil in a pot of salted water for 10-15 minutes or until potatoes are just tender
• Drain the potatoes well and set aside to cool
• In a mixing bowl add the remaining ingredients and combine well
• Once the potatoes have cooled stir through the yoghurt dressing then serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• For an alternative you can add some fresh peas with some shredded fresh mint

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.

Too Easy Lemon Slice

Makes: approximately 20 squares

Ingredients:

• 400g shortbread biscuits
• 2 cups desiccated coconut
• 400g condensed milk
• 125g butter, melted
• 1 of lemon, finely grated

Icing Ingredients:

• 2 cups icing sugar
• 30g butter, softened
• 2/3 tablespoon fresh lemon juice
• 1 tablespoon desiccated coconut

Method:

• Grease a 20cm x 30cm slice tin with butter or line with Glad Wrap
• Use a food processor to crush the biscuits, you may need to do this batches
• Place all the ingredients into a large mixing bowl and mix well
• Firmly press mixture into tray and set aside while you prepare the icing
• To make the icing, sift icing sugar into bowl and stir in butter
• Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency
• Spread slice evenly with icing, sprinkle with coconut
• Refrigerate until firm and then slice into squares or triangles.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 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.

Tuna & Vegetable Mornay

Serves: 6

Ingredients:

• 425g can tuna in springwater, drained and flaked
• 400g can creamed corn
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1/2 leek, halved and finely diced
• 1 zucchini, finely diced
• 2 carrots, finely diced
• 1/4 cauliflower, steamed and mashed
• 75g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 tablespoon minced garlic
• 2/3 cup grated cheese
• 2/3 cup breadcrumbs

Method:

• Preheat the oven to 180 degrees Celsius
• Melt 50g butter into a heavy based saucepan and when almost melted whisk in the flour and continue to whisk. It will form dough like ball around the base of the whisk
• Continue to whisk the ball over the heat for about 2 minutes to cook out the flour.
• Gradually add in the milk and continue to whisking to ensure that as the milk thickens it does not develop any lumps.
• Continue to add milk until you get a creamy smooth white sauce, the consistency should be that of thick custard
• In a separate frying pan add the oil, garlic and all diced vegetables and cook over a high heat for 5 minutes.
• Empty the contents of the frying pan, can of creamed corned, can of tuna, mashed cauliflower and the grated cheese into the white sauce and mix until well combined. Add salt and pepper to taste
• Pour the mixture into an oven proof lasagne dish. Top the mixture with the breadcrumbs and then grate 25g of butter and spread evenly over the top of the breadcrumbs
• Cook in the oven for 15 minutes or until the top is golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

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.

Simple Christmas Cake

Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

• 1kg mixed dried fruit
• 2 1/2 cups chocolate milk
• 2 cups SR flour

Method:

• Soak the dried fruit overnight in the chocolate milk
• Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray
• Add the nuts, seeds and flour and use a wooden spoon to combined well
• Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full
• For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean
• For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

• Delicious served warm with custard or ice cream as an easily alternative to pudding
• Cake to be stored in an air tight container under 25 degrees celcius
• To be consumed within 5 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.

 
Quinoa Crackers

Makes: approximately 48

Ingredients:

• 1/2 cup arrowroot flour
• 3/4 cup wholemeal plain flour
• 1/2 cup quinoa
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• Big pinch of sugar

Method:

• Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
• Combine all dry ingredients and mix well and create a well in the middle
• Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
• Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
• Halve the dough
• Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
• Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
• Repeat with the second portion of dough
• Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.

Recipe Notes:

• Store in an air tight container in the pantry for up to a week
• The dough is freezer friendly however the cooked crackers are not freezer friendly
• Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste

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.

Salt and Pepper Tofu

Serves: 4

Ingredients:

• 250g block of firm tofu
• 1/2 cup plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five spice
• 1/4 teaspoon ground chilli powder

Method:

• Cut the block of tofu into equal sized pieces
• Place all the remaining ingredients mixing bowl and mix well to combine
• Place about 1/3 of the tofu pieces into the bowl, very gently toss the ingredients in the mixing bowl ensuring all the tofu pieces are well coated in the seasoning.
• Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
• Remove the tofu from the bowl shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of tofu
• Cook for 2-3 minutes until golden and then turn over cooking for another 2-3 minutes then remove from the frying and place on some paper towel to absorb excess oil
• Repeat the coating and cooking process with the remaining tofu pieces
• Serve with your choice of dipping sauce.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days however best served frish
• 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.

Salt and Pepper Squid

Serves: 4

Ingredients:

• 2 large or 3 small squid tubes
• 1/2 cup plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five spice
• 1/4 teaspoon ground chilli powder

Method:

• Rinse the squid tubes in lightly salted water and then pat dry with some paper towel
• Cut the squid into the desired shape or rings from the tube
• Place all the remaining ingredients in a zip lock bag or a Tupperware container with a secure lid, seal and shake well to combine
• Place about 1/3 of the squid pieces into the bag/container, securely seal and shake very well to ensure all the pieces are well coated in the seasoning.
• Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
• Remove the squid from the bag/container shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of squid
• Cook for 1-2 minutes until golden and then turn over cooking for another 1-2 minutes then remove from the frying and place on some paper towel to absorb excess oil
• Repeat the coating and cooking process with the remaining squid pieces
• Serve with your choice of dipping sauce.

Recipe Notes:

• Stored covered in the fridge for the maximum of 2 days, however best served fresh
• 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.