Dahl

Serves: 4

Ingredients:

• 1 x 400g can lentils, rinsed and drained
• 1 tablespoon butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon ground chilli
• 200g pumpkin, diced
• 3 cups vegetable or chicken stock

Method:

• Melt the butter over a medium heat in a heavy based saucepan
• Add in the onion, celery and garlic to the saucepan and saute for about 2-3 minutes until the onion starts to soften
• Add in the fresh ginger, pumpkin and all remaining spices and fry off the spices for about 3-5 minutes until aromatic
• Add in the lentil and stock, then bring to the boil
• Reduce the heat to a slow steady simmer and simmer for 60 minutes
• Serve with steamed rice and 2ID naan bread
• 

Recipe Notes:

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

Turkey Burgers

Makes: 8 burgers

Ingredients:

• 500g turkey mince
• 1/2 cup stuffing mix
• 1/4 onion, finely diced
• 1/2 celery stalk, finely diced
• 1/4 cup fresh parsley, finely shredded
• 2 large garlic cloves, finely diced
• 2 egg whites
• Salt & pepper to taste

Method:

• In a large mixing bowl mix all ingredients EXCEPT the eggs whites and use your hands to massage the mix through the fingers to combine well
• Set aside while you in a small mixing bowl you whisk the egg whites until soft peaks are form
• Fold the egg whites through the turkey mixture until well combined
• Divide the mixture into 8 portions and shape into your desired size burgers, if the burgers are too big you can shape into a smaller size (or even meatballs) to suit
• Cook the burgers in a medium size saucepan over a medium high heat in batches so the pan isn’t over crowded, cook for about 4-5 minutes each side only turning once

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Burgers are freezer friendly either cooked or uncooked.  Uncooked can only be frozen using fresh mince
• Picture shows the burger served with baby spinach, tomato, cheese, egg and bacon in toasted bread
• The egg whites are only used in this recipe as the egg yolks mask the delicious turkey flavours. The egg yolks can be frozen in ice cube trays until needed in another recipe

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.

Char Grilled Vegetable and Halloumi Stack with Herb Dressing

Serves: 2

Ingredients:

• 1 small eggplant
• 1 small sweet potato
• 1 small zucchini
• 1 small red capsicum
• 2 slices halloumi cheese
• 8 cherry tomatoes
• 8 asparagus spears
• Olive Oil

Dressing Ingredients:

• 1 bunch coriander, stem included
• 1 bunch mint
• 1/2 packet chives
• 1/2 bunch flat leaf parsley
• 1 lemon, juices or 1/4 cup lemon juice
• 4 garlic cloves
• 1/3 cup extra virgin olive oil

Method:

• Preheat the oven to 180 degrees Celsius
• To prepare the dressing place all ingredients into a blender and process until all herbs are well chopped and you have a nice consistency, then pour into a container and place in the fridge until needed
• Place the cherry tomatoes onto a small baking tray or casserole dish and lightly drizzle with olive oil
• Roast the cherry tomatoes for 30 minutes
• While the tomatoes are roasting prepare the remaining vegetables by:
  • slice the eggplant into approximately 1.5cm thick discs
  • peel and slice the sweet potato into 1cm thick discs
  • slice the zucchini horizontally into 4 thick ribbons
  • top and tail the capsicum removing the centre and cut into 4 sections
  • tail the asparagus spears
• Heat your char grill pan until hot and then lightly spray the sweet potato discs with cooking spray and gently place on the char grill plate cooking for about 4-5 minutes both sides until beautifully charred and softened.  Remove and wrap in alfoil to continue the cooking process
• Repeat with the eggplant, zucchini and capsicum in that order adding to the alfoil parcel between each vegetable.  Then place the parcel in the oven
• Char grill the asparagus spears for approximately 2-3 minutes each side until charred but still has some crisp bite and then lay out on your serving plate
• Finally grill your halloumi slices until they are crunchy and deliciously charred, approximately 3 minutes each side the place the halloumi on top of your asparagus
• Remove the vegetables from the oven and stack the vegetables evenly between the two plates
• Sprinkle the cherry tomatoes evenly around the place
• Remove the dressing from the fridge and shake well, dressing your stack by drizzling a healthy amount of the dressing over the top of then drizzling around the sides of your plate.
• Serve as is or with some char grilled ciabatta or turkish bread that has been lightly brushed with olive oil.

Recipe Notes:

• Store in the fridge for the maximum of 3 days but the vegetables are best served fresh.  The dressing can be store in an air tight container in the fridge for a maximum of 30 days
• This recipe is not freezer friendly

Crispy Chicken in Lemon Sauce

Serves: 4

Ingredients:

• 2 chicken breasts
• 1 cup plain flour (or gluten free flour for a gluten free option)
• 1 teaspoon Chinese 5 spice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup chicken stock
• 1/2 cup lemon juice
• 1/4 cup honey
• 1/2 cup caster sugar
• 1/4 cup arrowroot or corn flour
• 1/4 cup water

Method:

• Place the flour, 5 spice, salt and pepper in a large plastic container with a well sealing lid, place the lid on and shake to mix well
• Chop your the chicken into equal size pieces and place into the plastic container
• Once all chop seal the lid on the container well and shake for 2 minutes vigorously until the chicken is well coated
• Heat 2-4 tablespoons of rice bran oil in a large heavy based frying pan over a medium heat and cook the chicken in batches, you will need to vary your cooking time depending on how large your chicken pieces are, pictures shown was about 3-4 minutes both sides
• Drain on kitchen paper which you cook the remaining chicken
• To prepare the sauce bring the stock, lemon juice, honey and sugar to the boil in a small saucepan and then reduce to a simmer
• Mix the arrowroot flour into the water to create a paste and whisk the paste into the simmering lemon sauce until well combined
• Allow the sauce to simmer over a low heat for 5 minutes to cook the flour out and for the sauce to thicken.

Recipe Notes:

• Picture shown has the crispy chicken with lemon sauce served with C4K Fried Rice
• Store covered in the fridge for the 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.

C

Apricot Chicken Risotto

Serves: 4

Ingredients:

• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 onion, finely diced
• 600g diced chicken, breast or thigh fillets
• 1 packet of French onion soup mix
• 1 cup arborio rice
• 1 cup white wine
• 500ml apricot nectar
• Up to 1 cup chicken stock

Method:

• Heat the oil in a heavy based saucepan over a medium heat and sauté the onion and garlic for approximately 3 minutes until the onion has started to go translucent 
• Add in the chicken and seal the chicken, stirring regularly for approximately 5 minutes 
• Add in the French onion soup mix and the rice and stir for approximately 3 minutes until the soup become aromatic
• Pour in the wine and stir well simmering over a medium to low heat until the liquid is 3/4 absorbed
• Then add in half of the apricot nectar into the saucepan stirring regularly until the liquid is 3/4 absorbed then add in the rest of the apricot nectar and continue to stir regularly, this should take approximately 20 minutes
• If you need to add additional liquid as the rice is still not tender to the bite and all the apricot nectar has been used, add in the additional stock 1/4 cup at a time stirring regularly. Only add in more when all the previous liquid has been absorbed
• Top with some freshly chopped chives

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months. When reheating you may need to rehydrate with some additional stock or water.

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.

Mushroom Ragu with Creamy Polenta

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g mixed mushrooms
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 tablespoon Vegemite or Worcestershire sauce
• 1 teaspoon paprika
• 1/3 cup cream
• 2 tablespoons of arrowroot or cornflour
• 1 cup polenta
• 4 cups chicken stock
• 1 cup milk
• ½ cup Parmesan cheese

Method:

• Melt the butter in the base of a large saucepan, that has a well sealing lid, over a medium heat
• Add in the onion, celery and garlic and sauté for approximately 3-5 minutes until the onion starts to soften
• Add in all of the sliced mixed mushrooms and stir until they are well coated in the butter, add the wine in and then place the lid on the saucepan and cook for approximately 10 minutes on a medium-low heat to allow the mushrooms to steam in the coated butter
• Add the stock,  Vegemite and paprika into the sauce and bring to the boil
• Reduce the heat to a gentle simmer, replace the lid on the saucepan and simmer for 45 minutes, stirring occasionally
• When the Mushroom Ragu has about 15 minutes left to simmer it is best to start your polenta so they are finished at the same time
• Place the 4 cups of cold water and the polenta into a large saucepan and place over a medium heat and use a whisk to stir continually until it comes to a steady simmer
• Reduce the heat to a medium-low heat and place the lid on the saucepan and allow the polenta to simmer for 25 minutes, it is a misconception that polenta needs to be continuously stirred for the entire cooking time, you just need to stir every 5 minutes or so to ensure it doesn’t stick on the bottom.
• While the polenta is cooking you will need to finish off the Ragu by creating a flour paste out of the flour and cream and then mix the paste through the mushroom mixture until evenly distributed
• Continue to simmer the Mushroom Ragu under a low heat with the lid off until the polenta is cooked and ready to serve, this will allow the flour to cook out and the ragu to thicken
• To finish your polenta remove from the heat then add in the milk and the cheese stirring to ensure it is well combined, replace the lid on the saucepan and sit for 5 minutes, give the polenta another good stir then serve immediately topped with your Mushroom Ragu.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days. However the polenta is best served fresh
• Any left over polenta, it is recommend to spread this out onto a baking paper lined tray to about 1/2cm thick and allow to set and use for polenta chips or C4K Kitchen’s Polenta Star Pizzas
• The Mushroom Ragu is freezer friendly to be consumed within 6 months
• The Mushroom Ragu is also delicious served over a steak or a  baked potato instead of the polenta
• The polenta used in the recipe was Sienna’s Fine Grain Polenta
  http://shop.sienafoods.com.au/product/48875-siena-1kg-12-polenta-fine
• The mushroom mix used in the photo was 150g oyster mushrooms, 100g shitake mushrooms, 150g brown mushrooms, 300g field/button mushrooms.

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.

Chilli Con Carne

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 500g beef mince
• 1 teaspoon chilli powder (can be halved)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chilli flakes
• 1 beef stock cube
• 400g kidney beans or cannellini beans, drained & rinsed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Heat the oil in a large heavy based frying pan or saucepan and saute the onion and garlic for 3-5 minutes until the onion softens
• Add in the mince and using your wooden spoon to break up the mince while you are browning the mince
• Once all the meat is sealed add in all the spices, herbs and stock cube and fry off the spices for approximately 2 minutes or until aromatic
• Add in the beans and the MMS and simmer over a low heat for 30 minutes to allow the flavours to infuse.
• Serve as desired, picture shows served on a bed of toasted corn chips.

Recipe Notes:

• Store covered in the fridge for the 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.

C4K Mashies

Makes: approximately 24

Ingredients:

• 2 cup mashed potato
• 1 egg yolk OR 1 tablespoon corn flour
• ½ cup grated parmesan cheese
• ½ teaspoon garlic salt
• 1 cup panko crumbs

Method:

• Place the breadcrumbs in a shallow bowl
• In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined
• Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands
• Roll the ball directly into the breadcrumbs until well coated
• Repeat until all the potato is used
• Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating.

Recipe Notes:

• When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty
• To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy
• For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about 15-20 minutes until golden and crispy
• Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days
• This recipe is freezer friendly with the uncooked prepared mashies.   You can also freezer cooked ones however they are best served freshly cooked.

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.