Rice Noodle Salad

Serves: 4 mains or 8-10 sides

Ingredients:

• 100-120g dried vermicelli noodles
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out.
• Serve with your preferred dressing

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe
• Picture shown has the salad served with the C4K Kitchen’s Thai Chilli Salad Dressing

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.

Tuna & Vegetable Mornay

Serves: 6

Ingredients:

• 425g can tuna in springwater, drained and flaked
• 400g can creamed corn
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1/2 leek, halved and finely diced
• 1 zucchini, finely diced
• 2 carrots, finely diced
• 1/4 cauliflower, steamed and mashed
• 75g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 tablespoon minced garlic
• 2/3 cup grated cheese
• 2/3 cup breadcrumbs

Method:

• Preheat the oven to 180 degrees Celsius
• Melt 50g butter into a heavy based saucepan and when almost melted whisk in the flour and continue to whisk. It will form dough like ball around the base of the whisk
• Continue to whisk the ball over the heat for about 2 minutes to cook out the flour.
• Gradually add in the milk and continue to whisking to ensure that as the milk thickens it does not develop any lumps.
• Continue to add milk until you get a creamy smooth white sauce, the consistency should be that of thick custard
• In a separate frying pan add the oil, garlic and all diced vegetables and cook over a high heat for 5 minutes.
• Empty the contents of the frying pan, can of creamed corned, can of tuna, mashed cauliflower and the grated cheese into the white sauce and mix until well combined. Add salt and pepper to taste
• Pour the mixture into an oven proof lasagne dish. Top the mixture with the breadcrumbs and then grate 25g of butter and spread evenly over the top of the breadcrumbs
• Cook in the oven for 15 minutes or until the top is golden.

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 Chicken & Mushroom with Oregano Dumplings

Serves: 6

Ingredients:

• 4 large chicken Maryland pieces
• 1 x 400ml can concentrate cream of mushroom soup
• 1 cup chicken stock
• 2 celery stalks
• 2 carrots
• 1 onion
• 100g sweet potato
• 1 zucchini
• 8 medium mushrooms
• 1/3 cup plain flour

Dumpling Ingredients:

• 1 cup plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon sugar
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1 tablespoon butter, room temperature cubed
• 1/2 cup milk

Method:

• Place the chicken in the base of your slow cooker
• Peel and roughly chop vegetables (excluding mushrooms) into 2cm pieces and place on top of the chicken
• Pour the can of soup and stock over the top, gently stir and replace the lid
• Cook on LOW for 4-6 hours or HIGH for 2-3 hour or until the meat is starting to fall off the bones
• Gently remove the Maryland cuts and extract all the meat from the pieces and return the meat into the SC
• Roughly chop your mushrooms and coat in the plain flour and add into the SC bowl and mix very well
• To make the dumplings mix all dry ingredients into a bowl, add the cubed butter using your hands to rub it into the dry ingredients until you have breadcrumb like texture
• Stir in the milk to get a thick rough type of batter
• Roughly dollop tablespoons of the batter evenly over the top of your chicken & mushroom mixture
• Place a layer of alfoil over the top of your SC bowl then replace the SC lid, cook on HIGH for 30 minutes of LOW for 1 hours then serve immediately.

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.

Steamed Buns

Makes: 8

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 300g chicken mince
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5 spice
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
• Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
• Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
• Remove from the heat and set aside for 30 minutes to cool
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 8 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down and scoring the top of the bun with a small cross then cover with a tea towel
• Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
• Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
• Transfer to your serving platter and cover with plastic wrap while you steam the second batch.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The chicken mince can be interchanged for any type of mince

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 Curry

Serves: 6

Ingredients:

• 800g – 1kg gravy beef or chuck steak
• 1 large brown onion, diced
• 2 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 1 tablespoon curry powder
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 400ml can coconut cream
• 1/2 cup beef stock

Method:

• Place the chopped onion evenly over the base of the slow cooker and then place the whole pieces of gravy beef on top of the onion
• In a small jug combine the coconut cream and stock with all the spices until well mixed
• Pour the mixture over the meat and then flip the meat to ensure it is well coated in the mixture
• Cook on LOW in the slow cooker for 6-8 hours, do not cook on HIGH as it will split the coconut cream
• Use 2 forks or a pair of tongs to gently shred the meat before serving and mix well with the sauce
• Serve with your choice rice, pasta, mash, vegetables or a garden salad.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly
• 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.

Spinach & Ricotta Cannelloni with Beefy MMS

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 2 tablespoons minced garlic
• 250g box frozen spinach, defrosted
• 500g fresh ricotta cheese
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 500g beef mince
• 1 tablespoons rice bran oil
• 1 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius
• Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
• Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
• Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
• Transfer the mix into a zip lock bag, expel all extra air and seal the bag
• Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
• Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
• Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
• Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly either before or after cooking
• For a vegetarian alternative top with straight MMS and cook as detailed in the method

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.

Frying Pan Frittata

Serves: 4

Ingredients:

• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, finely diced
• 1/2 long red chilli, finely diced
• 1/4 red capsicum, finely diced
• 4 mushrooms, thinly sliced
• 1/2 cup baby spinach
• 1/4 cup ricotta cheese
• 6 eggs, lightly beaten

Method:

• Heat one tablespoon of rice bran oil in a heavy based skillet over a medium heat and sauté the onion, celery and garlic for 2-3 minutes until it has softened
• Add in the capsicum, chilli and mushrooms for another 1-2 minutes until the mushrooms start to soften
• In a mixing bowl lightly beat the eggs and stir through the ricotta cheese until well combined
• Add in the contents of the skillet and the baby spinach and stir until well mixed
• Pour the mixture into the skillet and turn to medium heat and cooked for about 5 minutes until golden on the bottom
• Remove the skillet from the stove and place under your griller at a medium-high heat and grill the top for about 3-5 minutes until the eggs are cooked through and it is golden on top.

Recipe Notes:

• Picture shows served with some grilled bacon eyes
• Store covered in the fridge to use within 2 days
• This is not a freezer friendly recipe
• Other vegetables that may be considered to add are; diced tomato, corn kernels, shredded kale/silverbeet, leek, grated carrot, grated sweet potato, cauliflower, broccoli.
• You could also add shredded ham or chicken or diced bacon to the mixture also
• If you prefer your frittata cheesy add in up to 1 cup of grated cheese into the mixture.

  

The All Veggie Burgers

Makes: 10

Ingredients:

• 1 small onion, finely diced
• 1 small red onion, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely diced
• 1/2 red capsicum, finely diced
• 2 small carrots, grated
• 1 small zucchini, grated
• 4 mushrooms, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 tablespoon tahini
• 1 teaspoon garlic salt
• 3/4 cup ground rice
• 1 egg

Method:

• Heat 1 tablespoon of rice bran oil in a non stick heavy based frying pan and fry off the onions, celery and garlic for approximately 3 minutes
• Add in the capsicum, carrot, zucchini and mushrooms and mix until well combined, add in 2 tablespoons of water and place the lid on the frying pan and allow to cook over medium heat for approximately 5 minutes
• Add in the spices and the tahini and stir until well combined and very aromatic
• Remove the vegetable “mince” from the frying pan and transfer to a mixing bowl and allow to cool
• Once cooled stir through the ground rice, egg and garlic salt until you have a thick mixture
• Heat 1 tablespoon of rice bran oil in the same frying pan over a medium heat and place 5 egg rings** in the frying pan (**see recipe notes)
• Spoon the mixture ensure you press down into each of the egg rings until full and cook for about 4 minutes until golden brown
• Use your tongs to remove the egg ring and then flip the veggie burger over and cook for another 4 minutes
• Transfer the veggie burger to some kitchen paper to drain before repeating the process with the remaining burger mixture.

Recipe Notes:

• If you are using metal egg rings you will need to lightly grease them however if you have silicon egg rings you can use without any preparation
• Store covered in the fridge to be used within 3 days
• The cooked burgers are able to be frozen and consumed within 6 months
• The picture below shows the Veggie Burger served with C4K Kitchen’s Tzatziki, lettuce and tomato in a Mission Red Quinoa wrap.

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.

Thai Pumpkin Soup with Chicken

Serves: 4

Ingredients:

• 2 tablespoons Thai red curry paste
• 1 leek, sliced
• 1/2 large butternut pumpkin
• 1/4 jap or kent pumpkin
• 1 small sweet potato
• 2 tablespoons chicken or vegetable stock powder
• 5 cups water
• 400ml coconut cream
• 2 cup shredded cooked chicken (optional)

Method:

• Add the Thai Red Curry Paste and the leek into the bottom of your soup or stock pot and sauté for a couple minutes until the leek starts the soften and the curry paste is very aromatic
• Add in the peeled and roughly chopped pumpkins and sweet potato, add in the stock powder and top with 5 cups of water
• Bring to the boil , then reduce the heat and simmer for 20 minutes until the pumpkin is soft and cooked through
• Use your stick blender to blend the soup until smooth, the soup should seem too thick at this stage
• Add in the coconut cream and the chicken stirring through until chicken is mixed through well
• Simmer for approximately 5 minutes to allow the coconut cream and chicken to be heated through.

Recipe Notes:

• You can use any combination of pumpkin/squash types you like as long as it totals between 2 – 2.5kg of pumpkin
• Store covered in the fridge for 2 days
• This recipe is freezer friendly
• For a vegetarian alternative use vegetable stock and do not add the chicken
• Picture shows the soup served topped with croutons

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.

Honey Mustard Sauce

Serves: 4-6

Ingredients: 

• 1 onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, finely diced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 cup sour cream

Ingredients:

• Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
• Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
• Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
• Stir in the sour cream and allow to come to temperature then serve.

Recipe Notes:

• Picture shows the sauce drizzled over oven roasted chicken drumsticks
• If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
• The leftovers are to be stored covered in the fridge and used within 2 days
• The sauce can be frozen and consumed within 30 days.

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.