Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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 Mushroom & Tomato Quiche

Makes: 1 large quiche

Pastry Ingredients:

• 250g plain flour
• 125g butter, chilled and finely chopped
• 1 egg, chilled

Filling Ingredients:

• 6 eggs, lightly beaten
• 300ml sour cream
• 1/2 cup wholemeal plain flour
• 1 tablespoons minced garlic
• 150g baby spinach
• 3 tomatoes, thinly sliced
• 6 medium mushrooms, thinly sliced
• 1 cup grated cheese

Method:

• To prepare the pastry, process the flour and butter with a pinch of salt in the food processor until it resembles breadcrumbs.
• Whisk the egg into 1 tablespoon of cold water then add to the food processor and blend until you get a large dough ball.
• Turn the dough onto a clean lightly floured surface and knead to bring together then form in a disc shape, wrap in glad wrap and place in the fridge for 2 hours
• Preheat your oven to 180 degrees Celsius and lightly grease a quiche tin
• Roll the pastry out to approximately 3mm thick and then place the pastry in the prepared tin, gentle push the corners down
• Trim the top of excess pastry and then line with baking paper and fill lining with baking bead.
• Blind bake the pastry shell for 15 minutes
• To prepare the filling, whisk together the eggs, sour cream, flour and garlic until well mixed
• Fold through all the other ingredients until well combined
• Pour the mixture into the pastry case, I will appear to be too much filling but the vegetables will cook down
• Bake for 35-45 minutes until golden brown and the filling has set.

Recipe Notes:

• Store covered in the fridge and to be consumed within 2 days
• This recipe is freezer friendly, the cooked quiche is to be consumed within 30 days
• For a non-vegetarian alternative you could add in some diced bacon, shredded ham or even chopped left over roast chicken
• You can use defrosted store bought shortcrust pastry if you prefer, but it will still need to be blind baked

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 Soy Chicken

Serves: 4

Ingredients:

• 600g skinless chicken breasts or thigh fillets
• 1/4 cup soy
• 1/2 cup plain flour
• 1 tablespoon garlic powder
• 1/2 cup bought chicken stock or C4K Kitchen’s Chicken Stock
• 1/3 cup honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce
• 1 tablespoon corn flour

Method:

• Place the diced chicken in a mixing bowl and pour the 1/4 cup of soy sauce over the chicken and stir well
• Cover with glad wrap and place in the fridge to marinade for a minimum of 30 minutes but not longer than 4 hours
• To prepare the chicken place the flour and garlic powder in either a large zip lock bag or a plastic container with a well sealing lid seal and shake well to combine
• Drain the chicken of the soy sauce and place in the zip lock bag or container, seal and shake very well until all coated in the seasoned flour
• Heat 2-3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat
• Cook the chicken in multiple batches ensuring you do not overcrowd the frying pan, cook about 4 minutes each side or until cooked through, it may take more or less time depending on the size of your chicken pieces
• Place the chicken to drain on kitchen paper and cover with alfoil while you cook the remaining chicken
• To prepare the honey soy sauce place the stock, honey, apple cider vinegar and soy sauce in a small saucepan and simmer over a low eat for 5 minutes
• In a small mixing bowl stir the cornflour into 2 tablespoon of water to create a paste, stir the paste through the simmering sauce and combine well
• Continue to simmer the sauce for another 3-4 minutes to cook out the flour taste and to allow the sauce to thicken
• To serve either stir the sauce through the chicken or serve the chicken topped with the sauce, finish sprinkling with the sesame seed.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge, to be consumed within 2 days
• For a traditional honey sauce complete the recipe as follows but exclude the soy sauce while making the honey sauce
• For a traditional chicken coat the chicken in batter and deep fry
• For a healthier alternative for the chicken add some replace 1/4 cup of the flour with 1/4 cup of breadcrumbs and oven bake the chicken pieces

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.

Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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.

Cheesy Beef Balls

Serves: 4

Ingredients:

• 500g heart smart beef mince
• 125g cream cheese
• 1 rasher bacon, rind removed
• 4 mushrooms
• 2 cloves garlic
• 1 tablespoon corn flour
• 1 teaspoon onion flakes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup Panko breadcrumbs

Method:

• Melt your cream cheese in the microwave for 40 seconds to soften
• Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
• Add in the cream cheese, corn flour and onion flakes and process until just combined
• Place the mixture in a small container and place in the freezer while you continue with the recipe
• Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal portions
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Cheesy Beef Balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands. Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the beef mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the ball on a fork and lower into the egg wash rolling the ball to ensure well coated (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions of mince
• To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the  Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour
• Serve with your choice of side dishes.

Recipe Notes:

• Keep covered in the fridge no longer than 3 days
• The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
• The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip

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 Quinoa Burgers

Makes: 8

Ingredients:

• 500g beef mince
• 3/4 cup cooked quinoa
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion salt or sea salt

Method:

• Place all ingredients into a mixing bowl and use your hands to massage the ingredients together
• Divide the mixture into 8 equal portions and shape into patty shapes of desired size
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over a medium heat and cook the burgers in batches so you don’t over crowd the pan
• The burgers will take 4-5 minutes to cooked both sides until golden and cooked through

Recipe Notes:

• Store covered in fridge for no longer than 3 days
• The burgers are freezer friendly either cooked or uncooked. Frozen uncooked burgers can only be frozen if made from mince that hasn’t previously been frozen
• To be consumed within 3 months of being frozen
• 1 portion of mixture can be rolled into 8 small meatballs for the cheeseburger salad
• Picture below shows the burgers served in a C4K Kitchen’s Hamburger Rolls with grilled mushrooms & onions, fresh tomato, cheese, bacon & egg with a side serve of homemade wedges.

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.

 
Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

• 500g lamb mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons onion flakes
• 1 teaspoon celery salt

Method:

• Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together
• Divide the mixture into 8 portions and shape into short sausage shapes
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through
• Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The koftas are freezer friendly either cooked or uncooked.  Uncooked koftas are to only be frozen using mince meat that has not previously been frozen.
• Recipe shows the koftas topped with C4K Kitchen’s Tzatziki

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.

Skillet Sausages

Serves: 4

Ingredients:

• 6 tomatoes, quartered
• 1 red capsicum, cored and quartered
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon onion salt
• 6 small-medium potatoes
• 8 sausages (approximately 500g)

Method:

• Preheat your oven to 180 degrees Celsius
• Place the tomatoes, red capsicum and garlic in a roasting pan and evenly drizzle with the oil and sprinkle with the onion salt and roast for 45 minutes
• Peel and cube your potatoes into about 2cm cubes and boil for approximately 15 minutes until just cooked through
• Cooked your sausages in a large heavy based frying pan, remove from the frying pan leaving any oils and juices in the pan and then add the drained potatoes into the frying pan cooking on high for about 5 minutes to crisp up the outside
• While your potatoes are crisping slice your cooked sausages into about 3cm lengths and set aside
• Once your potatoes are crispy add the contents of the roasting tray and the chopped sausages back in the frying pan, mix well to combine
• Heat for about 5 minutes until everything comes up to temperature and serve.

Recipe Notes:

• This recipe is NOT freezer friendly
• The recipe can be stored covered or in an air tight container in the fridge for up to three 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.

Savoury Egg Crepes

Makes: 2

Ingredients:

• 2 eggs
• 1 tablespoon wholemeal plain flour
• 1 tablespoon milk
• Pinch salt

Method:

• Whisk together the eggs all ingredients in a jug until well combined
• Spray a medium non stick frying pan with oil spray and heat over medium heat.
• Pour 1/2 of the batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden and the edges are starting to curl up like paper
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the second savoury egg crepe.

Recipe Notes:

• Picture shows the savoury egg crepe filled with sautéed cabbage, red capsicum and mushrooms and topped with garlic and fresh tomato.
• This recipe is not freezer friendly and is best served fresh

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 Beef

Serves: 4

Ingredients:

• 600g chuck steak or gravy beef
• 1/2 cup smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 400ml can coconut milk

Stove Top Method:

• Heat 1 tablespoon of rice bran oil in a sauce pan, add the thinly sliced beef and cook for 2-3 minutes until the meat is sealed
• Add in the peanut butter and spices and stir for approximately 2 minutes until it becomes aromatic
• Pour in the coconut milk and 1/2 can water
• Simmer for 15-20 minutes until the meat is tender.

Slow Cooker Method:

• Place all ingredients in the slow cooker bowl and mix well
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Thermo-Cooking Method:

• Place the beef in the thermos jug with one tablespoon of rice bran oil [Speed 1, 100 degrees, 3 minutes]
• Add in the peanut butter and spices [Speed 1, 100 degree, 2 minutes]
• Pour in the coconut milk [Speed 2, 100 degrees, 15 minutes]

Recipe Notes:

• This recipe is freezer friendly
• Left overs can be stored and used for up to 3 days stored in an airtight container

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.