Mac n Three Cheese

Serves: 4 entree or side serves

Ingredients:

• 250g macaroni style pasta
• 50g butter
• 2 heaped tablespoons plain flour
• 1 teaspoon chicken stock or 1 chicken stock cube, crumbled
• 1 cup cream
• 2 cups milk
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 125g Camembert cheese, cubed
• Salt and pepper, to taste

Method:

• Cook the pasta as per directions on the packet, before draining remove 1 cup of the pasta water and reserve
• Drain the pasta and set aside
• Melt the butter in a heavy based saucepan over a medium heat
• Add in the flour and chicken stock and whisk until you create a paste and cook out the flour stirring for about 2-3 minutes 
• Add in 1/2 cup cream, 1/2 milk and 1/2 cup of the reserved pasta water and stir until it’s thick and smooth
• Add in the remaining cream and another 1/2 cup milk into the mixture and continue to stir until thigh and smooth
• Add in the last cup of milk and simmer for about 5 minutes until thick and smooth
• Add in all of the cheeses into the sauce and stir until the cheese have melted and the sauce is glossy, if the sauce thickens too much when the cheese melts add in some of the remaining pasta liquid to get the desired consistency 
• Stir the sauce through the cook pasta and serve topped with some fresh chives 

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.

Braised Steak & Onion

Serves: 4

Ingredients:

• 700g rump steak
• 2 tablespoons butter
• 2 large onions, sliced
• 1 stalk celery, finely sliced
• 4 garlic cloves, finely diced
• 50g butter
• 2 beef stock cubes
• 2 tablespoons of Worchestershire sauce
• 1/4 cup plain flour

Method:

• Use your meat tenderiser to flatten the meat into even sizes pieces then cut into medallion sized pieces
• Brown off and seal the steak in batches 
• Set the steak aside and melt the 2 tablespoons of butter in the same frying pan and sauté the onion and garlic until translucent, approximately 5 minutes
• Add in the remaining ingredients and continue to stir cooking out the flour for 3-5 minutes
• Gradually add water into the mix 1 cup at a time stirring until smooth before adding more
• After 2 cups of water add in 1/2 cup increments
• Continue to add water until you get your desired consistency 
• Add the steak bacon into the frying pan and simmer for about 5 minutes to warm the steak through, if you prefer medium- well done steak cook for an additional 3-5 minutes to continue to cook the steak through
• Picture shows served with potato cakes and grilled asparagus

Recipe Notes:

• Store covered in the 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.

Chicken Pot Pies & Pot Pie PillowsServes: 6

Ingredients:

• 3-6 frozen puff pastry sheets, defrosted
• 250g light cream cheese
• 300ml light sour cream
• 4 cloves garlic, finely chopped
• 2 chicken breasts
• 1 leek, finely sliced
• 150g diced bacon 
• 6 mushrooms, halved and sliced
• 1 cup baby spinach, roughly chopped 

Method:

• Preheat the oven to 180 degrees Celsius
• Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together 
• Slice the chicken into evenly sliced  thin strip
• Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
• To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture  
• To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
• Brush the top of both types of pot pies with an egg wash glaze
• Bake in the preheated oven for 30 minutes 

Recipes Notes:

• Store in the fridge for a maximum of 2 days
• This recipe is freezer friendly either cooked or uncooked depending on your personal preference
• Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli 

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.

Brunch Quiche

Makes 1 x 20cm quiche & 9 mini quiches

Ingredients:

• 1 sheet frozen shortcrust pastry
• 1 cup grated cheese
• 150g diced bacon pieces
• 5 mushrooms, halved and sliced
• 1 onion, finely diced 
• 1 cup shredded baby spinach
• 1 punnet cherry tomatoes, quartered
• 1 tablespoon minced garlic
• 1 cup cream
• 9 eggs, lightly beaten
• Salt & pepper, to taste
• 1/2 cup SR flour

Method:

• Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
• Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
• Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
• Prepare the  filling by combining all ingredients, except the SR Flour and mix until well combined 
• Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
• Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
• Allow to cool slightly and serve or cool completely and serve chilled

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within a period of 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

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

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



Cream of Six Soup

Serves: 4

Ingredients:

• 1 tablespoon butter
• 1 large onion, diced
• 2 celery stalks, sliced
• 4 cloves garlic, sliced
• 1 teaspoon freshly grated ginger
• 1 heaped teaspoon ground turmeric
• 500g butternut pumpkin
• 250g sweet potato
• 250g potato
• 2 large carrots
• Up to 3 litres chicken or vegetable stock
• Salt & pepper
• 1/2 cup natural yoghurt

Method:

• Melt the butter in a large stock pot and saute the onion and celery for 2-3 minutes until they start to soften
• Add in the garlic, ginger and turmeric and continue to saute until it becomes aromatic and the onion is translucent
• Add in all of remaining vegetables that have been peeled and chopped to similar sized pieces
• Add enough stock to just cover the vegetables and then then bring to the boil
• Reduce heat and simmer for approximately 25 minutes or until all the vegetables are soft
• Use a bar mix style blender to puree the soup until smooth and add salt and pepper to taste
• Add in the natural yoghurt and stir through until well mixed
• Serve with fresh crusty bread or my favourite a toasted cheese sandwich.

Thermo Cooking Method:

Thermo Cooking Ingredients:

• 1 tablespoon butter
• 1 medium onion, quartered
• 1 celery stalk, in chunks
• 2 cloves garlic
• 3/4 teaspoon freshly grated ginger
• 1 teaspoon ground turmeric
• 300g butternut pumpkin
• 150g sweet potato
• 150g potato
• 1 large carrots
• Up to 1.5 litres chicken or vegetable stock
• Salt & pepper
• 1/4 cup natural yoghurt

Thermo Cooking Method:

• Place butter, onion, celery and garlic in the jug
  [Pulse 3 times] then [100 degrees, Speed 1, 3 minutes]
• Add ginger and turmeric
  [100 degrees, Speed 1, 90 seconds]
• Add in all remaining vegetables and enough stock to take the jug to maximum liquid level
  [100 degrees, Speed 1, 20 minutes]
• To blend the soup to smooth
  [0 degrees, 60 seconds, starting and Speed 1 and increasing to Speed in increments about 5 seconds apart] but raising the speed gradually it stops the main cap popping off with the speed and with hot soup
• Add the yoghurt, salt and pepper through the main cap
  [0 degrees, Speed 1, 30 seconds]
• Enjoy

Recipe Notes:

• Store in an air tight 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

Beer Battered Fish

Serves: 4

Ingredients:

• 1 litre of vegetable or canola oil
• 4 fillets of fish of your choice, basa fillets used in the picture
• 1 1/2 cups SR flour
• 1 1/2 cups lager style beer
• 1 egg
• 1 tablespoon lemon juice
• Salt & pepper to taste

Method:

• Heat your oil in a large heavy based saucepan until very hot
• While the oil it heating, slice your fillets into smaller pieces to your desired size
• Place the remaining ingredients into a mixing bowl and whisk until well combined, it is ok if there are a few lumps and it isn’t silky smooth
• Dip one of the fish pieces into the batter ensure it is very well coating
• Gently lower the battered fish piece into the hot oil and cook for about 3-5 minutes until golden
• Remove the fish piece from the oil and place on a piece of kitchen paper to remove exces
• Delicious served with hommos, tzatzki, tartare or garlic aoili.

Recipe Notes:

• This recipe is best served fresh but can be stored covered in the fridge for a maximum of 2 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.

Vegetable Dumplings

Makes: Approximately 48

Ingredients:

• 1-2 packets of prepared wonton/dumpling wrappers
• 1 tablespoon fresh grated ginger
• 6 cloves garlic, freshly grated
• 1 onion, finely diced
• 500g mixed mushrooms, finely sliced
• 2 cups shredded wombok
• 3 small-medium carrots, grated
• 1 broccoli stem, grated
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce

Method:

• Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
• Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
• Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
• Transfer to a mixing bowl and allow to cool for about 10 minutes
• Mix through the sesame oil, rice wine vinegar and the soy sauce
• To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
• Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
• Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
• Repeat until all the mixture is used
• To cook your dumplings:
  • Steam, place in a bamboo steamer and steam for 10 minutes
  • Deep Fry, for 2-3 minutes until golden and crispy
  • Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid.  Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
• Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce

Recipe Notes:

• Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
• Prepared and uncooked dumplings are 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.

Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make a delicious 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.

Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

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.