One Pot Caprese Pasta

Serves: 4

Ingredients:

• 250g dried linguine pasta
• 400g can of chopped whole peeled tomatoes
• 3 1/4 cup chicken or vegetable stock
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoons mixed herbs
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly shredded basil
• 200g roughly chopped bocconcini cheese
• 1 tablespoon balsamic vinegar
• 1/4 cup parmesan cheese

Method:

• Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce
• 
• Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid
• Place the lid on the saucepan and reduce to a gentle simmer
• Simmer the pasta for approximately 12-15 minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce
• Remove from the heat and stir through the basil, cheese and the balsamic vinegar
• Serve topped with some fresh parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• MMS could be substituted into this recipe instead of the can of whole peeled tomatoes
• 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.

Sweet & Sour Pork

Serves: 4-6

Pork Ingredients:

• 2 cups of diced left over roast pork
• 1 cup SR flour
• 1 cup ice cold water
• 1/2 teaspoon Chinese 5 spice

Sauce Ingredients:

• 1 tablespoons rice bran oil
• 440g can crushed pineapple in juice
• 1 medium onion, thinly sliced
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1/2 red capsicum diced
• 3/4 cup chicken stock
• 1/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoon arrowroot or corn flour

Method:

• To prepare the sauce, heat the oil in the base of a heavy based saucepan over a medium heat
• Saute the onion, carrot, zucchini and capsicum for approximately 3-5 minutes until the onion softens
• Add in the entire can of the pineapple, liquid included as well as 1/2 cup chicken stock, MMS, vinegar, honey and soy sauce. Set aside the additional 1/4 cup of chicken stock until later
• Simmer the sauce over a low heat for 10 minutes
• Finish the sauce by mixing the flour into the set aside stock and then stir into the sweet and sauce and simmer for 5 minutes to allow the sauce to thicken and the flour to cook out.
• To prepare the pork you need to start by heating a saucepan (or deep fryer) with oil and heat to a high temperature
• While the oil is heating prepare the batter by whisking the flour, ice cold water and Chinese 5 spice together until you have a thick and smooth batter
• Dip the diced pork into the batter and remove each piece individually with a long skewer and gently lower into the hot oil
• Cook in small batches, each batch will take about 4-5 minutes until golden and crispy
• Remove from the oil and drain on paper towel to remove excess oil
• Serve the pork with either steamed rice or fried rice topped with your delicious sweet and sour sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly. However, the sweet & sour sauce can be frozen.
• For a healthier alternative instead of battering your pork place the diced pork directly into the sauce the same time as you add in the arrowroot flour to allow the meat to warm in the sauce.

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.

BBQ Spice Rub

1 Portion

Ingredients:

• 1 tablespoon smokey paprika
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons onion flakes
• 1 teaspoon celery salt
• 1/2 teaspoon ground chilli powder
• 1 teaspoon instant coffee (optional)
• 1 tablespoon brown sugar

Method:

• Mix all ingredients together and store in an air tight container until you are ready to use

Recipe Notes:

• This rub is delicious with pork, chicken and beef on almost all cuts.
• This rub is suitable for grilling, pan frying, roasting or slow cooking
• Store the BBQ spice rub in an air tight container for a maximum of 3 months
• 
  BBQ Spice Rub on a pork tenderloin fillet.
  Spice rub that has been massaged into the meat well and then searing in the frying pan until golden and then baked in a 180 degree oven for approximately 20 minutes

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.

Chicken & Vegetable Stir Fry

Serves: 4-6

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 carrots
• 1 large zucchini
• 1 red capsicum
• 1 red onion
• 4 mushrooms
• 1 cup green beans
• 400g hokkien noodles

Stir-Fry Sauce Ingredients:

• 1/4 cup soy sauce
• 1/3 cup C4K Kitchen’s Chicken Stock or store bought stock
• 2 teaspoons arrowroot flour
• 2 teaspoons tablespoon honey
• 2 teaspoons sesame oil
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon lime juice (or lemon juice)
• 2cm piece of fresh ginger
• 2 cloves garlic

Method:

• To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid
• Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined

• To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside
• Julienne the carrots and thinly slice the onion and set aside
• Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside
• Prepare the hokkien noodles as per the instructions on the packet
• Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat
• Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container
• Repeat with the remaining chicken and add to the already cooked chicken
• Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent
• Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes
• Add back the chicken and all the juices in the container into the vegetables and mix until well combined
• Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles
• Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste
• Serve topped with some crushed peanuts, optional.

Recipe Notes:

• Best served fresh but can be stored covered in the fridge for a maximum of 2 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.

Vegetarian Lasagne

Serves: 6

Ingredients:

• ½ serve of C4K Kitchen’s Caulifredo Sauce
• ½ cup milk
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• ¼ pumpkin
• 150g baby spinach
• 10 mushrooms
• 2 zucchinis
• 250g box dried lasagne sheets
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat your oven to 170 degrees Celsius
• Prepare your vegetables by peeling the pumpkin then and slicing the pumpkin and zucchini thinly (about 1-2mm thick), slice your mushrooms about 3mm thick
• Stir the milk through the caulifredo sauce to make slightly runnier than the normal sauce
• Place ¼ of the caulifredo sauce on the base of your lasagne dish and layer with the lasagne sheets until fully covered
• Layer ½ of the sliced pumpkin over the lasagne sheets then top the pumpkin with half of the spinach
• Top the pumpkin and spinach evenly with another ¼ of the caulifredo
• Cover the caulifredo with another layer of lasagne sheets so fully covered then layer half of the zucchini and half of the mushroom and top evenly with another ¼ of the caulifredo
• Repeat with another layer of lasagne sheets, pumpkin and spinach and top even with the last of the caulifredo sauce
• Finish the lasagne with another layer of lasagne sheets and the last of the zucchini and mushroom
• Pour the MMS evenly over the top then evenly sprinkle the grated cheese
• Bake in the preheated oven for 45-60 minutes, check at 30 minutes to see if the cheese is getting too dark and crispy for your taste and if it is cover the top with alfoil and increase your oven temperature to 180 degrees Celsius.

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.

Chorizo & Bacon Pasta

Serves: 4

Ingredients:

• 2 chorizos, sliced
• 200g bacon pieces
• 1 leek, diced
• 1 red capsicum diced
• 3 cloves garlic, finely diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 250g dried spaghetti

Method:

• Place a large pot of salted water on the stove and bring to the boil, once the water comes to the boil add in the pasta and return to the boil.  Reduce the heat and cook the pasta for 12 minutes
• While the pasta is cooking saute the leek, bacon & garlic in 1 tablespoon rice bran oil in the base of a heavy based frying pan for 2-3 minute until the leek has softened
• Add in the chorizo slices and red capsicum and saute for a further 2-3 minutes
• Finally add in the paprika, MMS and Worcestershire sauce and simmer for about 10 minutes to allow to flavours to infuse and until the pasta is cooked.
• Drain the pasta and toss through the sauce
• Serve immediately topped with some fresh shredded parsley.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer suitable

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.