Pork Meatballs in Chicken Broth

Serves: 4-6

Broth Ingredients:

• 500g of 3 joint chicken wings
• 1 tablespoon chicken stock powder
• 2 litres water
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 200g sweet potato
• 1 bunch bok choy or other Asian greens

Meatballs Ingredients:

• 500g pork mince
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 egg yolk
• 2 teaspoons corn flour
• 1 tablespoon oyster sauce
• 450g thin hokkien noodles

Method:

• Add the water, chicken stock pots and the chicken wings to a large stock pot and simmer covered for an hour
• Check the stock level is similar to when first started, if not top up with some additional water
• Add in the diced carrot, celery, zucchini, sweet potato, broccoli, the finely chopped bok choy stems and the oyster sauce then simmer for another hour Note: For timing purposes it would be best to start making and preparing your meatballs during this hour
• Ten minutes before serving remove the chicken wings from the stock and add the shredded bok choy leaves, taste test to see if seasoning is required Note: It is optional to remove the chicken meat from the wings and add back into the broth.
• To make the meatballs add all the ingredients, except the noodles into a mixing bowl and use your hand to mix well
• With damp hand roll tablespoons full of mixture into balls, place them on the plate, cover and refrigerate for 30 minutes
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and cook the meatballs in batches for about 4 to 6 minutes until browned all over and cooked through. If needed you can use more rice bran oil for the frying pan for each new batch of meatballs.
• Boil the kettle and cover the noodles with boiling water, stand for about 3 minutes using a fork to separate noodles.
• Place the noodles evenly between the serving bowls, top evenly with the pork meatballs and finally ladle the soup over to serve.

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.

Pork Chow Mein

Serves: 4

Ingredients:

• 500g pork mince
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 carrots, diced
• 1 zucchini, diced
• 1 red capsicum, diced
• 2 celery stalks, diced
• 1 teaspoon chicken stock powder
• 1/4 cup oyster sauce
• 1 1/2 tablespoons soy sauce
• 1/2 head Chinese cabbage or Wombok
• 200g packet thin egg noodles

Method:

• Place the noodles in a heatproof bowl, cover with boiling water, stand for 2 minutes until just tender. Drain and separate the noodles and set aside
• Heat 2 tablespoons of rice bran oil or sesame oil in a wok or heavy based saucepan, add in the pork mince and stir fry breaking up the mince as you fry for about 5 minutes or until browned off
• Add the garlic and the diced vegetables and stir fry these vegetables for about 5 minutes until the vegetables start to soften
• Add the stock pot, oyster sauce, soy sauce & 1 cup of water to the frying pan/wok and bring to the boil. Once boiling add in the noodles and the shredded Chinese cabbage
• Simmer until the cabbage wilts then serve.

Recipe Notes:

• The pork mince is easily interchangeable for any other type of mince for the same delicious results.
• 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.

Pork and Apple Meat Muffins

Serves: 4-6

Ingredients:

• 500g pork mince
• 4 apples, peeled, cored and grated
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 200g stuffing mix (or breadcrumbs)
• 1 teaspoon ground sage
• 1 egg
• 200ml apple juice

Method:

• Preheat your oven to 180 degrees Celsius and prepare a muffin tray by greasing the muffin cups well with the rice bran oil spray
• Add all the ingredients, except the apple juice into a bowl and use your hands to combine it very well
• Divide the mixture evenly into the 12 muffin cup, make a small well in the centre of each of the meat muffins
• Pour the apple juice evenly into each of the centre wells
• Bake for 25-30 minutes.

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.

Beef Pho

Serves: 4

Ingredients:

• 2 litres C4K Kitchen’s Beef Stock or store bought stock
• 5cm piece of ginger, thickly sliced
• 4 cloves garlic, thickly sliced
• 1 large onion, thickly sliced
• 1 cinnamon quill
• 3 star anise
• 1/3 cup fish sauce
• 2 tablespoons caster sugar
• 375g flat rice noodles
• 400g beef eye fillet, very thinly sliced
• 1 cup bean sprouts
• 2 springs onions, sliced
• 1 red long chilli sliced
• 1/3 cup shredded fresh coriander

Method:

• Place the stock, ginger, garlic, onion, cinnamon, star anise, fish sauce and caster sugar into a soup pot and bring to the boil. Cover and reduce to a low heat and simmer for 20 minutes
• Prepare the rice noodles in accordance with the instructions on the packet
• Strain and discard all the solids, return the liquid to the soup pot and bring to the boil
• Divide the noodles between the 4 serving bowls, top equally with the bean sprouts and the finely sliced beef
• Pour the boiling soup over the top of the beef across all bowl
• Finally top with the spring onion, chilli and coriander
• Serve immediately.

Recipe Notes:

• Store covered in the fridge for the 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.

Turkey Meatloaf

Serves: 4-6

Ingredients:

• 500g turkey mince
• 1 onion, peeled and quartered
• 1 zucchini, roughly chopped
• 1 red capsicum, roughly chopped
• 1 tablespoon minced garlic
• 1 teaspoon chicken stock powder
• 2 eggs
• 1 cup panko breadcrumbs or C4K Kitchen’s Fresh Breadcrumbs

Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and capsicum in a food processor and blend until rice like texture, remove and place in a mixing bowl
• Add in the remaining ingredients and use your hands to mix the ingredients together.
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Thermo-Cooking Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and red capsicum in the jug, Speed 5, 5 second
• Place all remaining ingredients into the jug, Speed 2, 30 second
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

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.

Porcupine Balls

Serves: 4

Ingredients:

• 500g beef mince
• 1/2 cup white rice
• 1 cup stuffing mix or breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon mixed herbs
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Place ingredients into a mixing bowl and use your hands to mix well ensuring the meat mixture is well combined
• Use damp hands to roll the mixture into meatballs

• To cook on the stove top
• Heat 1 tablespoon of rice bran oil in a frying pan and in batches seal off the meatballs until golden brown
• Place all the meatballs in a large sauce and cover with the MMS
• Simmer covered for 20-30 minutes to allow the meatballs and rice to cook through

• To cook in the slow cooker
• Place the meatballs directly into the slow cooker bowl and cover with the MMS
• Cook on LOW for 6-8 hours or cook on HIGH for 3-4 hours.

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.

Pickled Pork with Apple Gravy

Serves: 6

Ingredients:

• 1.2-1.5kg pickled pork
• 3/4 cup apple cider vinegar
• 1 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 bay leaf

Gravy Ingredients:

• 1 cup beef stock
• 1 cup chicken stock
• 2 apples, peeled, cored and diced in 3/4cm cubes
• 1 1/2 teaspoons corn flour

Method:

• Place the pickled pork in the slow cooker bowl and cover with all other ingredients then add water to ensure the pork is fully submerged
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• To make the Apple Gravy, place the stocks and the diced apple in a small saucepan and simmer for approximately 10 minutes until the apples are soft
• Remove about 1/4 cup of the liquid and place is a small mixing bowl, stir through the corn flour to make a paste and then return the paste into the sauce and stir very well so evenly mixed
• Add salt and pepper to your tastes
• Keep the gravy on a low heat for at least 5 minutes to cook out the flour taste the serve drizzled over your meat

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Panko Chicken Tenders

Serves: 4

Ingredients:

• 2 chicken breast fillets
• 3/4 cup plain flour
• 1/2 teaspoon onion salt
• 1 teaspoon garlic powder
• 2 eggs
• 1/4 cup milk
• 2 cups panko breadcrumbs

Method:

• Cut the chicken breasts into equal sized tenders, you should get approximately 5-6 per breast, set aside
• Get 3 bowls in the first bowl add the flour, onion salt & garlic powder and mix well, in the second bowl add the eggs and milk and whisk together well and in the last bowl put in the panko bread crumbs
• Place the first chicken tender into the flour mix and coat well, then dip in the egg wash to ensure fully glazed and finally place the chicken into the panko crumbs are ensure well coated, set aside and repeat with all the chicken tenders
• Heat about 4 tablespoons of rice bran oil in a heavy based frying pan and when hot place half the chicken tenders in the frying pan ensuring the pan is not over crowded
• Cook for approximately 4-5 minutes or until golden brown and then turn over cooking for another 4-5 minutes until golden and the chicken is cooked through, repeat with the remaining chicken pieces.

Recipe Notes:

Þ You can also spray liberally with rice bran oil spray and bake in a 180 degree Celsius oven for 10-15 minutes (or until cooked through for larger pieces) for a healthier less crunchier alternative.

Þ Store covered in the fridge for the maximum of 3 days

Þ 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.

Pan Fried Pork Dumplings

Approximately: 50 dumplings

Ingredients:

• 1/4 head Chinese cabbage or Wombok
• 1 teaspoon salt
• 2 teaspoon freshly grated ginger
• 1/3 cup spring onion, finely chopped
• 500g pork mince
• 1 egg
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 2 packets of pre-prepared wonton or dumpling wrappers

Dipping Sauce Ingredients:

• 2 tablespoons Ketchup Manis
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon rice wine vinegar

Method:

• Finely shred the cabbage and place in a mixing bowl, sprinkle the salt evenly over the cabbage and allow to sit for 15 minutes
• Rinse the cabbage well, squeezing all excess liquid out, place in a mixing bowl with all other ingredients, except the wonton wrappers and use your hands to combine all ingredients very well
• Place small amount of mixture in the middle of a wonton wrapper and wrap, roll or close in your preferred style of dumplings, for the best seal use a pasty brush to put a small amount of water around the sides of the wrapper
• Repeat until all the mixture is gone
• Heat a frying pan on medium-high heat and when hot spray with some rice bran oil (or a small amount of oil) and then place the dumplings in the frying pan, allow to cook for a couple minutes, then add in approximately 150ml of water to the frying pan and place the lid on the frying allowing the dumplings to steam
• While the dumplings are steaming prepare the dipping sauce by placing all ingredients into a small mixing bowl and use a fork to whisk the ingredients together until well combined
• Steam for approximately 5-7 minutes and serve immediately

Recipe Notes:

• This is recipe is great to have the uncooked prepared dumplings in the freeze.  remove from the freezer 60 minutes before serving and cook as per standard method
• For a healthier alternative these dumplings can be steamed for an equally delicious outcome

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.

Salmon Quinoa Cakes

Makes: 8

Ingredients:

• 400g can pink salmon, drained and flaked
• 400g sweet potato
• 1 cup cooked quinoa
• 1 small onion, finely dice
• 1/3 cup fresh coriander shredded
• 1 teaspoon freshly grated ginger
• Juice from 1/2 lime
• 1 egg

Ingredients:

• Place the sweet potato unpeeled into the microwave and cook on high for 5-8 minutes or until cooked through
• Remove from the microwave and allow to cool slightly, approximately 5 minutes
• Once cool enough to handle peel off the skin and use a fork to mash the sweet potato
• Add in all of the remaining ingredients into the mixing bowl and mix until well combined
• Get a piece of glad/plastic wrap about 15cm square and place 1/8 of the mixture in the middle of the wrap, grab all of the corners of the wrap and bring together to form the mixture into a patty shape, twist the glad wrap to seal and set aside, repeat this process 7 more times until you have 8 individually salmon quinoa cakes
• Place the salmon quinoa cakes in the fridge for a minimum of 1 hour
• When ready to cook heat 2 tablespoons rice bran oil in the base of a heavy based frying pan over a medium-high heat.
• Unwrapped and place half of the salmon cakes in, making sure there is plenty of room between them and cook for about 4-5 minutes until golden brown
• Gently flip the cake over and cook the other side for another 4-5 minutes
• Remove and loosely cover with alfoil while you repeat the cooking process with the remaining cakes.

Recipe Notes:

• Store covered in the fridge 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.