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.

Slimmers Creamy Salad Dressing

Ingredients:

• 1/4 cup natural yoghurt
• 1 tablespoon lemon juice
• 2 teaspoons extra Virgin olive oil
• 1 heaped teaspoon Dijon Mustard
• 1 chicken stock cube
• 1 clove garlic

Method:

• Place all ingredients into a blender and process until well combined
• Pour into a mason jar or a container with a well sealing lid and store in he fridge until required for use.

Recipe Notes:

• Store in a mason jar or well sealing container for up to 2 weeks
• 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.

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 

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 Potato Salad

Serves: 4-8 people 

Ingredients:

• 1kg potatoes
• 6 spring onions
• 1 portions of C4K’s Honey Mustard Salad Dressing

Method:

• Chop potatoes to roughly the same size, roughly 1.5cm cubes
• Boil a large saucepan on salted water, carefully add the potatoes and simmer for approximately 15 minutes until cooked through 
• Drain the potatoes and placebo the fridge to cook down
• Place the chilled potatoes into a salad bowl and toss through the sliced spring onions 
• Stir through the Honey Mustard Salad Dressing coating to suit your preferred tastes
• Serve immediately.

Recipe Notes:

• Potatoes can be either peeled or unpeeled, this depends completely on personal preference
• Store covered in the fridge for a maximum of 3 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.

Honey Mustard Salad Dressing

Ingredients:

• 3/4 cup pot set natural yoghurt
• 2 teaspoons Dijon Mustard 
• 2 teaspoons honey
• 1 1/2 teaspoon wholegrain mustard
•  1/2 teaspoon sea salt

Method:

• Place the yoghurt, Dijon Mustard, honey and sea salt into a blender and process until well combined 
• Add in the wholegrain Mustard and lightly pulse/process until just combined
• Store in an airtight container in the fridge until required to dress a salad 

Recipe Notes:

• Store in an air tight container in the fridge for up to a week
• 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.

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 

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.

Cheesy Potato Hand Pies

Makes: 12

Ingredients:

• 3 sheets frozen puff pastry, defrosted
• 2 medium potatoes, grated
• 2 large florets cauliflower, grated
• 4 cloves garlic, finely diced
• 1 celery stalk, finely diced
• 1 onion, diced
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups grated tasty or mozzarella cheese
• 3/4 cup sour cream
• 2 tablespoons milk
• Pinch nutmeg
• Salt & pepper, to taste

Method: 

• Preheat oven to 180 degrees and line 2 baking trays with baking paper
• Combine the sour cream and nutmeg in a small jug and whisk together until the sour cream becomes more liquid 
• Combine all remaining ingredients, except the pastry sheets and mix well
• Add the sour cream mix in and stir until well coated
• Cut the pastry sheet into 4 equal sided squares 
• Place 2 tablespoons of mixture into the centre of the pastry square and fold the pastry over to form a triangle 
• Use the point of a fork along the edge of the pastry joins to seal the hand pie
• Repeat until all the mixture has gone
• Brush the tops of the hand pies with some milk and then bake for 20-25 minutes until golden brown.

Recipe Notes:

• Store in an air tight container in the fridge for a 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.

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.

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.

Chicken & Cherry Tomato Risotto

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 small onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 cup arborio rice
• 1 x 400g whole peeled cherry tomatoes
• 1 cup mixed frozen vegetables 
• Up to 2 cups chicken stock
• 1-2 cups leftover chicken
• 3/4 cup fresh grated Parmesan cheese

Method:

• Heat the oil in the base of a large heavy based saucepan 
• Sauté the onion, celery and garlic for approximately 2 minutes or until the onion softens
• Add in the arborio rice and stir so the rice is well coated in the residual oil
• Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed
• Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly 
• Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed 
• Repeat for approximately 25 minutes or until the rice is tender to bite
• Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through
• Serve topped with some additional Parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a ms into of 2 days
• This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional stock.

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.



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.

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.