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.

Tamale Pie

Makes: 8

Ingredients:

• 1 packet (8) stand and stuff tortilla boats
• 1 portion of C4K Kitchen’s Chilli Con Carne
• 1 ½ cups SR flour
• ½ cup fine polenta
• 90g butter
• ½ teaspoon salt
• 1 teaspoon sugar
• ¾ cup milk
• Plain flour for dusting bench
• Extra milk for brushing

Method:

• Prepare the C4K Kitchen’s Chilli Con Carne as per the recipe and set aside
• Preheat the oven to 200 degrees Celsius and line 2 baking trays with baking paper
• Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined
• Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs
• Add in the milk and use a butter knife to bring the dough just together
• Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use
• Once you have a smooth scone like dough divide into 8 equal portions
• Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids
• Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat
• Repeat until you have 8 Tamale pies
• Place the pies on the prepared baking trays and brush the top with extra milk
• Bake for 25-30 minutes until golden brown

Recipe Notes:

• Store covered in the fridge for a minimum 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.

Vegetarian”Sausage” Rolls

Makes: 12 standard sausage rolls or 36 party sized sausage rolls

Ingredients:

• 3 sheets of puff pastry, defrosted
• 500g potatoes
• 1 tablespoon butter
• 2 tablespoons milk
• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, finely diced
• 1 medium carrot, grated
• 1 zucchini, grated
• 100g sweet potato, grated
• 100g cauliflower including stem, grated
• 2 heaped tablespoons tahini
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion salt
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra milk
• 1 tablespoon sesame seed or poppy seeds (optional)

Method:

• Peel and chop your potatoes into roughly the same sized pieces and place in a saucepan, cover with water and simmer for 10-15 minutes until the potatoes are soft
• Drain all of the water and mash the potatoes using a potato masher or fork
• Add in the butter, milk and some salt and pepper to your taste and mix well
• Set the potato aside to cool while you prepare the vegetable mince
• Heat 1 tablespoon rice bran oil in a large heavy based frying pan over a medium heat, then add in the onion, celery and garlic and saute off for 2-3 minutes until the onion has slightly become translucent
• Add in the remaining grated vegetables and 1/4 cup water and simmer for about 5 minutes to allow all of the vegetables to soften
• Add in the tahini, curry powder, cumin, coriander and onion salt and stir through vegetable mince until the spices are aromatic, approximately 3-5 minutes
• Remove the spiced vegetable mince from the heat, add to the mashed potato, cheese and the egg and stir until well combined, then set aside to cool completely.
• Preheat your oven to 180 degrees Celsius line 2 baking trays with baking paper
• Slice your puff pastries sheets down the middle to have 2 equal sized rectangles
• Down the middle of one pastry rectangles even spread 1/6th of the filling in a sausage shape, fold over both sides of the pastry ensure the pastry cross over by at least 1/2cm then use the tip of a fork to pierce the pastry join to interlock the two layers of pastry
• Cut the log into half for standard sized sausage rolls or into 6 for party sized sausage rolls
• Place the sliced sausage rolls on the prepared tray
• Repeat with the remaining pastry and filling until you have completed
• Brush the top with the additional milk and sprinkle with sesame or poppy seed
• Bake for 25-30 minutes until golden brown
• Allow to cool for at least 10 minutes on the tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly either prepared and uncooked OR cooked and ready to reheat & eat and 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.

Asian Inspired Chicken Meatballs

Makes: 30 meatballs or fingers

Ingredients:

• 500g chicken mince
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped
• 1 egg
• 1 cup breadcrumbs

Method:

• Combine all the ingredients in the mixing bowl and use your hands and massage the ingredients through your fingers until very well combined
• Using damp hands and roll 1 tablespoon of mixture into a small ball or finger shape depending on your preference, repeat until all the mixture is use
• Heat a heavy based frying pan over a medium heat and spray with cooking spray, cook the meatballs in 2 batches ensuring you turn them regularly to ensure they are cooked evenly, they will take about 10 minutes to cook
• Alternatively you can oven bake in a preheating 180 degree oven for 20 minutes

Recipe Notes:

• Store in an airtight container 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.

Sour Cream Pie

Serves: 6-8

Ingredients:

• 1 small onion, finely diced
• 200g ham, shredded
• 300ml lite sour cream
• 6 large eggs (or 8 small eggs)
• 2 cloves garlic, finely grated
• 1/4 cup SR flour
• 1 tablespoon fresh chives, finely chopped

Method:

• Preheat your oven to 180 degrees Celsius and grease a quiche pan very well with cooking spray
• Evenly spread the onion and ham over the base of the prepared pan
• In a small jug whisk together the remaining ingredients until well combined and the sour cream is smooth and evenly mixed
• Pour the whisked mixture evenly over the quiche pan
• Bake in the oven for 35-45 minutes until golden brown and set in the middle

Recipe Notes:

• Store in an airtight 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.

Chicken & Bacon Rice Salad

Serves: 4 mains or 8+ side dishes

Ingredients:

• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 – 1 1/2 cups diced roast chicken
• 4 rashers bacon
• 1/2 bunch spring onions
• 3/4 cup frozen baby peas
• 3/4 cup frozen corn kernels
• 250g frozen spinach, defrosted
• 100g slivered almonds

Dressing:

• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lemon juice

Method:

• Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
• Once boiling cover with a lid and simmer for 20 minutes
• Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
• Slice the spring onions
• Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
• Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
• Add in the spring onion, bacon, chicken and spinach to the rice and stir well
• Pour the salad dressing evenly over the rice and mix well
• Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
• Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly but best served fresh
• For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken 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.

Sweet Potato Fritters

Makes: 10-12

Ingredients:

• 500g sweet potato, grated
• 1 small onion, very finely diced
• 2 cloves garlic, finely grated
• 1/2 cup plain flour
• 3 eggs, lightly beaten
• 1 teaspoon onion salt

Method:

• Preheat your oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium – high heat and then place 4 egg rings in the base of the pan and spoon the mixture into each egg ring, compacting down until level with the top
• Cook for 4-5 minutes then remove the egg ring and flip the fritter over cooking 4-5 minutes on the other side
• Repeat until all the fritters are cooked.
• Bake the fritters in the preheated oven for 15-20 minutes to allow the sweet potato to cook through and has a soft squishy centre.

Recipe Notes:

• Store covered in the fridge for the 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.

Pork & Vegetable Slice

Serves: 6

Ingredients:

• 1 onion
• 1 large carrot
• 1 stalk celery
• 1 zucchini
• 200g sweet potato
• 4 cloves garlic
• 3 slices cold toast
• 500g pork mince
• 2 eggs
• 1/4 cup whole SR flour
• Salt & pepper to taste

Method:

• Preheat the oven to 180 degrees Celsius and line a brownie tin with baking paper
• Place all of the vegetables roughly chopped, garlic and roughly torn toast into a food processor and process until until a coarse bread crumb texture
  THERMO COOKING [Speed 10, 6 seconds]
• Add in the pork mince, flour and the eggs to the food processor and process until the mixture has come together
  THERMO COOKING [Speed 3, 30 seconds]
• Evenly spread the mixture in the prepare tin and then gently drop the tin on the bench from about 5cm high to expel any extra air from the mixture
• Bake for 35-45 minutes in the oven until golden brown.

Recipe Notes:

• The picture shows this recipe served topped with mashed potato and gravy surrounded by steamed carrots and broccoli
• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• This recipe is delicious served as a meal or cut up as a cold slice for lunchboxes.

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.

Coconut Crusted Chicken

Serves: 4

Ingredients:

• 2 chicken breasts
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 1/4 cup milk or natural yoghurt
• 1 cup shredded coconut
• 3/4 cup panko breadcrumbs

Method:

• Cut your chicken breasts into 4 or 5 chicken tender shapes
• Prepare 3 bowls to facilitate crumbing your chicken
• In bowl 1; add the plain flour and season to taste (1 teaspoon garlic salt used in photo)
• In bowl 2; add in the eggs and milk/yoghurt and whisk lightly to bring together
• In bowl 3; mix together the shredded coconut and panko crumbs until well combined
• For each piece of chicken coat completely in the seasoned flour, then dip into the egg washing until fully coated then finally roll in the coconut crumb mix until very well coated
• Repeat with all pieces of chicken
• Heat 3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat and cook the chicken for approximately 4-5 minutes each side or until golden and crispy or until cooked through
• Place on a piece of kitchen paper towel to drain excess oil before serving and while you cook the remaining chicken pieces
• Alternative, spray the chicken pieces with some rice bran oil cooking spray and bake the chicken pieces in a preheated 180 degree Celsius oven for 20-25 minutes until golden and cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly. You can freeze uncooked if made from fresh meat and you can freeze cooked, all 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.

Leftover Lunchbox Loaves

Makes: 12

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
• 2-3 cups of cold leftovers to be used as the filling

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
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• 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.
• 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 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers 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
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

Recipe Notes:

• Store in an airtight container 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.