Pearl Couscous Tabouleh Salad

Serves: 4-6

Ingredients:

• 1 cup pearl couscous
• 2 cups chicken or vegetable stock
• 2 large tomatoes, diced
• 1 red onion, diced
• 1/2 continental cucumber, diced
• 1/2 cup fresh shredded parsley
• 1/4 cup fresh shredded coriander
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon tahini

Method:

• Simmer the pearl couscous in the stock for 10 minutes and set aside while you chop all the salad ingredients
• In a small mixing bowl whisk together the oil, lemon juice and tahini until well combined and set aside
• Stir through the chopped vegetables and herbs through the cooled couscous and then pour the dressing evenly over the top and stir until well combined

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is not suitable for the freezer

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.

Parsnip Pancakes

Makes: approximately 24

Ingredients:

• 500g parsnips
• 1 medium potato
• 1/2 onion, finely diced
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion salt
• 1 large egg, lightly beaten
• 1/2 cup plain flour

Method:

• Place peeled and chopped parsnips and potato in a .large saucepan and cover with salted water
• Bring to the boil then reduce heat and simmer covered for 15-20 minutes until tender
• Drain very well and mash, add in all other ingredients and mix well
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan
• Add a heaped tablespoon of batter and flatten slightly directly into the frying pan
• Pan fry each side for about 4 minutes until golden and crispy
• Once cooked sit on a paper towel to remove excess oil for a couple of minutes before serving.

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.

Panko Chicken Tenders

Serves: 4

Ingredients:

• 2 chicken breast fillets
• 3/4 cup plain flour
• 1/2 teaspoon onion salt
• 1 teaspoon garlic powder
• 2 eggs
• 1/4 cup milk
• 2 cups panko breadcrumbs

Method:

• Cut the chicken breasts into equal sized tenders, you should get approximately 5-6 per breast, set aside
• Get 3 bowls in the first bowl add the flour, onion salt & garlic powder and mix well, in the second bowl add the eggs and milk and whisk together well and in the last bowl put in the panko bread crumbs
• Place the first chicken tender into the flour mix and coat well, then dip in the egg wash to ensure fully glazed and finally place the chicken into the panko crumbs are ensure well coated, set aside and repeat with all the chicken tenders
• Heat about 4 tablespoons of rice bran oil in a heavy based frying pan and when hot place half the chicken tenders in the frying pan ensuring the pan is not over crowded
• Cook for approximately 4-5 minutes or until golden brown and then turn over cooking for another 4-5 minutes until golden and the chicken is cooked through, repeat with the remaining chicken pieces.

Recipe Notes:

Þ You can also spray liberally with rice bran oil spray and bake in a 180 degree Celsius oven for 10-15 minutes (or until cooked through for larger pieces) for a healthier less crunchier alternative.

Þ Store covered in the fridge for the maximum of 3 days

Þ 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.

Lemon Rice Pilaf

Serves: 4-6

Ingredients:

• 3 1/2 cups chicken stock
• 1 small onion, finely diced
• 1 large carrot, grated
• 1 bunch spring onion (including stems), chopped
• 1 1/2 cups white jasmine or basmati rice, rinsed
• 1 small lemon

Method:

• Place the stock in a saucepan that has a lid that firmly seals and bring to the boil
• Once boiling reduce the heat to a simmer and add in the vegetables, simmering for about 2-3 minutes to allow them to slightly soften
• Add in the rinsed rice and stir well, place the lid on the saucepan and simmer for 10 minutes
• After 10 minutes, remove the lid and stir through the juice and lemon rind from one small lemon, stir quickly and replace the lid and remove from the heat
• Allow the rice to sit for 10-15 minutes and then use a fork to fluff up the rice and serve immediately.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consume 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.

Creamy Chicken Kiev Balls

Makes: 8 large or 16 small balls

Ingredients:

• 500g chicken mince
• 1/2 teaspoon garlic salt
• 125g cream cheese (phillys extra light used in the picture)
• 1 tablespoon corn flour
• 1 heaped tablespoon minced garlic
• 1/4 cup chopped sundried tomatoes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs

Method:

• Place your cream cheese in a microwave safe bowl and microwave on high for 1 minute to soften
• Stir through the corn flour, garlic and sundried tomatoes until well mixed and then place the container in the freezer while you continue with the recipe
• Season your chicken mince with the garlic salt and mix well using your hands then divide the mince into 8 separate portions.
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Creamy Chicken Kiev balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands.  Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the seasoned chicken mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened chicken mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped Kiev ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the Kiev ball on a fork and lower into the egg wash rolling the ball to ensure well coated  (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the Kiev ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions
• To cook your Kiev Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Kiev Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour.
• Serve with your choice of side dishes.

Recipe Notes:

• This recipe is freezer friendly either cooked or uncooked. Freezing uncooked is only recommended if they have been made with mince meat that HAS NOT been previously frozen
• Store covered in the fridge, to be consumed within 2 days
• The sundried tomatoes can easily be left out of the recipe or changed to something else that suits your palate i.e. diced bacon, diced mushrooms, shredded baby spinach, grated broccoli (as shown below), shredded fresh herbs or even mixed grated vegetables.

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.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put 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.

Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 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.

Honey Soy Drumsticks with Roast Sweet Potato Mash

Serves: 4

Marinade Ingredients:

• 1/2 cup soy sauce
• 1/3 cup honey
• Juice of 1 lemon
• 2 tablespoon minced garlic
• 2 tablespoons olive oil

Ingredients:

• 12 chicken drumsticks
• 500-600g sweet potato
• 2 tablespoons butter
• 100ml milk
• Salt and pepper, to taste

Method:

• The night before you want to cook this dish, or a minimum of 4 hours before mix all of the ingredients together in a jug and whisk until well combined
• Place the chicken in a dish and pour the mixture over the chicken drumsticks, turning all of the drumsticks to make sure they are full coating in the mixture. Cover with a lid or with glad wrap and refrigerate until you are ready to cook
• Preheat your oven to 180 degrees Celsius
• Place the drumsticks in a roasting tray pouring the extra marinade mixture over the top of the drumsticks
• While putting the chicken into the oven also place the sweet potatoes in the oven, unpeeled directly only the oven rack.
• Roast the chicken for 45-60 minutes, basting with the marinade and turning the drumsticks every 15 minutes, the chicken is cooked when the juices are clear when piercing the thickest part of the drumstick
• Remove the sweet potatoes after about 40 minutes or when they are cooked through. Set aside to cool for a few minutes.
• Once the sweet potatoes are cool enough to handle remove the skin and put the roasted flesh into a flat bottomed bowl
• Mash the sweet potato using a potato masher or a fork, add in the butter and milk as well as salt and pepper to taste.
• Serves with fresh steamed beans

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• The drumsticks are 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.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.