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.

Pork & Apple Sausage Rolls

Makes: 8 jumbo, 16 single serve or 48 party size

Ingredients:

• 4 sheets frozen puff pastry, defrosted 
• 4 rashers bacon, coarsely chopped 
• 500g pork mince
• 1 onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely diced 
• 2 parsnips, grated
• 1 large potato, grated
• 2 large or 3 small apples grated
• 200g stuffing mix
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
• Combine all ingredients (except pastry and melted butter) into a large mixing bowl
• Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
• Cut one of the pastry sheets in half horizontally to create two rectangles 
• Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
• Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
• Use the top of a fork to pierce and bind together the two layers of pastry
• Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
• Repeat with the remaining pastry and meat mixture
• Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly 
• Royal Gala apples were used in this recipe however any variety of apples can be used

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.

C4K Irish Stew

Serves:4-6

Ingredients:

• 700ml chuck steak
• 1 leek, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 parsnips, diced 
• 1 turnip, diced
• 1 zucchini, diced
• 4 garlic cloves, finely chopped
• 1 cup dark beer (I.e. Guinness or stout)
• 1 cup dry white wine 
• 1 cup beef stock
• 1 cup frozen minted peas
• 2 tablespoons cornflour 

Method:

• Place all ingredients except the peas and corn flour in a slow cooker And mix well
• Cook on LOW for 8 or HIGH for 4 hours
• Add the peas to the slow cooker
• Stir the corn flour into 1/4 cup water and make a paste
• Pour the paste into the slow cooker and mix very well
• Finish on HIGH for 30 minutes and serve.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• The white wine can be replaced with red wine if you prefer
• The dark beef can not be substituted or omitted for it to remain an Irish stew
• Lefts overs are delicious as a 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.

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.

Chicken Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

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 Stroganoff

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g rump steak
• 150g button or field mushrooms
• 150g Swiss brown mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon turmeric 
• 1/2 teaspoon dried oregano
• 2 beef stock cubes
• 2 tablespoons plain flour
• 1/2 cup dry white wine (or additional stock)
• 1 cup beef stock 
• 2 tablespoons Worchestershire sauce 
• 1/2 cup sour cream
• 3oog pappardelle pasta

Method:

• Cook the pappardelle pasta as per the instructions on the packet, when cooked keep 1/2 cup of the cooking water before discarding, then return the pasta to the saucepan
• Melt 1 tablespoon of the butter in a heavy based frying pan or saucepan over a medium heat 
• Add in the onion, celery and garlic in and sauté for 3-5 minutes until softened
• Add in the trimmed and finely sliced steak and seal the meat, approximately 2-3 minutes
• Slice the mushrooms and add into the pan and sauté for 2 minutes until the moisture starts releasing from the mushrooms
• Add in the spices, stock cubes, flour and extra tablespoon of plain flour, stir well until the butter is melted and the meat and mushrooms are fully coated in the mixture 
• Add in the Worchestershire, wine, stock and 1/2 cup of the pasta cooking water into the saucepan and simmer stirring regularly for approximately 10 minutes until thick and glossy
• Add in the sour cream and stir through and allow to come up to temperature 
• It will look like there is too much liquid, spoon this extra liquid, approximately 1 to 1 1/2 cups over the pappardelle pasta and mix through so the pasta is well coated in the sauce
• Serve by placing the coated pasta on your plate and then top with the stroganoff.

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.

Chicken Drumstick Paella

Serves: 4-6

Ingredients:

• 10-12 chicken drumsticks
• 1/4 cup plain flour
• 1 tablespoon paprika
• 2 tablespoons rice bran oil
• 2 chorizos
• 1 large onion
• 3 cloves garlic
• 1 large carrot
• 1 small zucchini
• 1 small green capsicum 
• 1 teaspoon paprika
• 1 teaspoon onion flakes
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon chilli powder
• 1 1/2 cups white long grain rice
• 1 portion of Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 4 cups beef stock
• 2 fresh tomatoes
• 1 cup frozen peas
• 1 cup water 

Method:

• Preheat your oven to 180 degrees Celsius
• Place the flour and paprika in a later zip lock bag and place the drumsticks on the bag in batches, seal the bag and shake well until all drumsticks are well coated
• Heat the oil in a heavy based large frying pan or a paella pan and brown the drumstick in batches, approximately 2-3 minutes each side until golden
• Place the drumstick in an oven proof dish and roast for 25-30 minutes
• Using the same frying pan add in the sliced chorizos and cook for about 2 minutes each side to brown and to extract all the juices, set aside the chorizo slices once cooked
• Again using the same frying pan using all the remaining juices add in the diced onion and finely diced garlic and sauté for 2-3 minutes until translucent
• Add in the finely diced carrots, zucchini and green capsicum and cook for another 3-5 minutes 
• Combine all the spices together and then add to the frying pan and cook off for 1-2 minutes or until aromatic
• Add in the rice and toss until the rice is coated in the spice mix
• Add in the MMS and the stock and bring to a slow simmer
• Continue to simmer for 15 minutes stirring regularly
• Add in the frozen peas, freshly diced tomatoes and the water
• Continue to simmer until the rice is cooked
• Add in the chorizo and drumsticks back into the paella until they have reheated
• Serve and enjoy.

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.



Scotch Broth with Vegetables

Serves: 6-8

Ingredients:

• 1.5kg lamb off cuts
• 4 fresh rosemary sprigs
• Salt to taste
• 2 tablespoons apple cider vinegar 
• 1 large onion
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 1 parsnip
• 1 turnip
• 1 swede
• Juice of 1/2 lemon

Method:

• Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
• Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
• Season very generously with salt
• Cook on low for 12-14 hours
• Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth 
• Add in the apple cider vinegar and the roughly chopped vegetables 
• Cook on low for 4-6 hours
• Stir through the lemon juice and check for seasoning adding  further salt and pepper to taste.

Recipe Notes:

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

Mini Pea & Feta Fritters

Makes: 12

Ingredients:

• 1 cup frozen minted peas
• 75g feta cheese
• 1 egg
• 1/2 cup wholemeal SR flour
• 1/4 cup milk
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried onion flakes

Method:

• Place the peas in a small saucepan and just cover with water, bring to the boil and then simmer for no longer than 5 minutes
• Drain the peas well and place into a mixing bowl
• Use a fork to squash and mash the peas until they are partially broken down
• Add in the feta cheese and continue to mash the two together until you have a coarse textured mash
• Add in the remaining ingredients and use a spatula or wooden spoon to mix until well combined
• Heat 1 tablespoon of oil in a heavy based saucepan
• Dollop about 1 tablespoon of the fritter batter into the pan, repeat without overcrowding the pan
• Cook for approximately 3-5 minutes until golden and then flip cooking for another 3-5 minutes
• Drain on some paper towel before serving.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• Delicious served both hot and cold

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.