Coconut Crusted Chicken

Serves: 4

Ingredients:

• 2 chicken breasts
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 1/4 cup milk or natural yoghurt
• 1 cup shredded coconut
• 3/4 cup panko breadcrumbs

Method:

• Cut your chicken breasts into 4 or 5 chicken tender shapes
• Prepare 3 bowls to facilitate crumbing your chicken
• In bowl 1; add the plain flour and season to taste (1 teaspoon garlic salt used in photo)
• In bowl 2; add in the eggs and milk/yoghurt and whisk lightly to bring together
• In bowl 3; mix together the shredded coconut and panko crumbs until well combined
• For each piece of chicken coat completely in the seasoned flour, then dip into the egg washing until fully coated then finally roll in the coconut crumb mix until very well coated
• Repeat with all pieces of chicken
• Heat 3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat and cook the chicken for approximately 4-5 minutes each side or until golden and crispy or until cooked through
• Place on a piece of kitchen paper towel to drain excess oil before serving and while you cook the remaining chicken pieces
• Alternative, spray the chicken pieces with some rice bran oil cooking spray and bake the chicken pieces in a preheated 180 degree Celsius oven for 20-25 minutes until golden and cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly. You can freeze uncooked if made from fresh meat and you can freeze cooked, all 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.

Satay Chicken Burgers

Makes: 8

Ingredients:

• 500g chicken mince
• 3 spring onion, finely diced
• 2 tablespoons freshly shredded coriander (optional)
• 1/2 cup ground rice
• 3 tablespoons smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic salt

Method:

• Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
• Divide the well combined burger mix into 8 portions and roll into golf balls
• Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
• Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is 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.

SC French Onion Roast Beef with Roast Vegetable Medley

Serves: 4-6

Ingredients:

• 1.5kg bolar or blade roast beef
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought french onion soup
• 1 onion
• 1/2 cup gravy mix
• 6 potatoes
• 3 carrots
• 1 parsnip
• 200g pumpkin
• 200g sweet potato
• 2 tablespoons minced garlic
• 2 tablespoons dried oregano
• 2 tablespoons rice bran oil

Method:

• Peel and roughly chop the onion and place in the bottom of your slow cooker
• Roll the bolar in the French onion soup massaging the soup into the surface, then place the meat, fat side up, on top of the onion and add any excess soup mix into the slow cooker bowl
• Add in 1 – 1 ½ cups of water, the water level with the meat in the SC should be just under 2cm
• Place the lid on the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5, for the best results cook on low

• To prepare the vegetables you will need to start with about 60-90 minutes cooking time left on the roast, start by preheating the oven to 160 degrees Celsius
• Peel and chop all vegetables into even sized pieces , approximately 1-1 ½ cm cubes
• Place all the prepared vegetables onto a baking tray, evenly spread out the garlic, mixed herbs and the rice bran oil over the vegetables and give them a good mix to ensure fully coated
• Roast your vegetable medley 45-60 minutes noting the cooking time will depend on the size of the vegetables, turning the vegetables every 15 minutes to ensure they cook evenly and don’t stick to the base of the baking tray

• Thirty minutes before serving, gently remove the meat and place in a baking dish and cover with alfoil and turn your slow cooker up to HIGH
• Mix the gravy mix with ½ cup water to form a paste and whisk the gravy paste into the juices that remain in the slow cooker bowl, making sure you whisk very well so that it is eventually dispersed and well combined
• Replace the lid back on the slow cooker and check again in 15 minutes stirring well to ensure it has thickened, if it is still too runny, you may need to use a bit more gravy mix (or corn flour) paste to thicken and repeat in 15 more minutes time. However if you are left with a luscious thick rich gravy then turn off the slow cooker and replace the lid until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly, however left overs can be frozen as long as fully covered and stirred through the gravy.

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 and Bacon Soup

Serves: 4-6

Ingredients:

• 1 leek
• 3 celery stalks
• 1 zucchini
• 1 swede
• 1 turnip
• 2 parsnips
• 2 carrots
• 200g sweet potato
• 200g butternut pumpkin
• 2 bacon bones, approximately 300g
• 1 tablespoons chicken stock powder
• Salt & pepper, to taste

Method:

• Peel all vegetables that require peeling and roughly chop all vegetables to the same size
• Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
• Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
• Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
  textures
• Optional extra to serve with a dollop of sour cream.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is 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.

SC Silverside with Cheesy Cauli Sauce

Serves: 4-6

Ingredients:

• 1.2 – 1.5kg corned beef silverside
• 1 large onion
• 2 carrots
• 2 bay leaves
• 6 whole cloves
• 1 cup white vinegar
• 1 teaspoon ground ginger

Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup grated cheese
• 1/2 teaspoon nutmeg
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1 cup cauliflower puree

Method:

• Place all the ingredients in the base of your slow cooker and the sit the silverside on top
• Cover with water and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

• To make the sauce, place the butter and flour in the base of a sauce and whisk over medium for 2-3 minutes until you created a cooked out rue
• Gradually add in the milk and continually whisk for about 5 minutes until you have a smooth rich creamy sauce
• Add in the cheese, nutmeg, salt, garlic and cauliflower puree and stir through until the cheese melts and the puree warms.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The sauce is 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.

SC Lamb Shanks in MMS

Serves: 4

Ingredients:

• 4 lamb shanks
• 1/4 cup plain flour
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken stock
• 1 large onion
• 2 carrots
• 1 zucchini
• 100g pumpkin
• 100g sweet potato
• 1 celery stalk
• 1 tablespoon minced garlic
• 1 fresh rosemary sprig
• 1 large bay leaf
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 2 tablespoon Worcestershire sauce

Method:

• Roll the lamb shanks in the plain flour and place in the slow cooker bowl
• Peel appropriate vegetables and chop them all into about 1-2cm chunks and place on top of the shanks
• Top the vegetables with garlic, rosemary, bay leaf and salts the pour the sauce, MMS & stock over the contents of the bowl stirring gently the replace the lid
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly ensuring the shanks are frozen in the sauce
• Any left over make for 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.

SC Hickory Smoked Pulled Pork

Serves: 8-10 people

Ingredients:

• 2-3kg pork shoulder
• 2 tablespoons liquid hickory smoke
• 1 cup BBQ sauce
• 1 cup beef stock

Method:

• Put the piece of pork in the slow cooker bowl.
• Massage well 1 tablespoon of the hickory liquid smoke into the flesh of one side of the roast, flip the roast over and repeat with another tablespoon of hickory liquid smoke. Do this over the SC bowl so any drips remain in the bowl for the duration of the cooking process
• Add BBQ sauce and stock to the slow cooker and place the lid on the slow cooker
• Cook on low for a minimum of 10 but preferably 12 hours
• At the end of the cooking time use tongs to remove the rind and all of the bones and then use 2 forks (or the tongs) to pull the pork apart.
• Stir well so the juices in the slow cooker coat the meat generously.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• When reheating frozen pulled pork you may need to rehydrate and add some moisture back in, this can be completed with either stock of BBQ 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.

SC Pork & Apples

Serves: 4-6

Ingredients:

• 4 pork forequarter chops, approximately 800g
• 1 large onion
• 1 celery stalk
• 4 apples, peeled and cored
• 1 tablespoon chicken stock
• 1 teaspoon garlic powder
• 1 1/2 tablespoon apple cider vinegar
• 1 cup water

Method:

• Place the roughly chopped onion, celery and apples in the bottom of the slow cooker
• Sprinkle the stock and garlic powder over the top of the vegetables and place the pork chops on top
• Pour the water and the apple cider vinegar over the top and place the lid on the slow cooker
• Cook on LOW for 4-6 hours or HIGH for 3 hours
• Extract the bones and the rinds from the chops from the slow cooker bowl and stir well
• Thicken with a corn flour paste if required.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is 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.

Veal Saltimbocca

Serves: 4

Ingredients:

• 4 veal steaks
• 4 slices of pancetta
• 4 large fresh sage leaves
• 1 cup C4K Kitchen’s Beef Stock or store bought stock
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 2 teaspoons cornflour
• 1 cup cream

Method:

• Use a meat tenderiser to tenderise your veal on both sides. Place the pancetta evenly over the open veal steak then place the sage leaf in the centre of one side then careful fold the veal steak in half and tenderise both sides again to help seal
• Heat 1 tablespoon oil in a large heavy based frying pan and gently place the veal steaks into the pan cooking for 3-4 minutes on 1 side turning and cooking 2-3 minutes the other side, remove from the pan and set aside covered in alfoil
• Add stock to the frying pan ensuring your scrape the side and the base to lift all the veal pan juices into the sauce, add the butter and bring to the boil while whisking
• In a small mixing bowl mix the plain flour, cream and Worcestershire sauce together and mix well. Evenly pour this mixture into the stock in the frying pan whisking well, simmer for about 5 minutes continually whisking to ensure it is smooth, once you have a thick creamy sauce taste and add salt & pepper to your taste
• Return the veal to the pan to reheat and turning so the veal is coated with the sauce, plate the veal and top with the saltimbocca sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the meat is frozen 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.

SC Creamy Chicken Casserole

Serves: 4-6 people

Ingredients:

• 700g chicken thigh fillets
• 200g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought French Onion Soup Mix
• 1 onion, sliced
• 200g mushrooms, sliced
• 1 cup chicken stock
• 1/2 cup thickened cream
• 1 tablespoon minced garlic
• 250g dry pasta of your choice
• Salt & pepper, to taste

Method:

• Cut the chicken fillets into 3cm section and roll in the french onion soup mix
• Optional Step:
  Heat the oil in a heavy based frying pan and brown off the chicken in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion and bacon using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl.
• Place the all ingredients (except the cream and pasta) including the remaining seasoned flour that was used to coat the chicken in the slow cooker and give it a good stir to mix the ingredients well.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
  It is complete when the chicken is cooked and the sauce has thickened. If when cooked the sauce is still not thick enough use some cornflour from the pantry to make a paste and thicken the sauce to the required consistency.
• 20 minutes before you are ready to serve, Cook the pasta in accordance with the instructions on the packet.
• 10 minutes before you are ready to serve, stir the cream through the casserole in the slow cooker.
• Serve your Creamy Chicken Casserole on top of the cooked pasta.

Recipe Notes:

• To be store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• When reheating from frozen you may need to add some additional stock or water to rehydrate the meal
• The picture shown is using elbow macaroni

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.