Chicken Laksa
Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 1 litre chicken stock
• 400ml coconut milk
• 1/2 jar Five Tastes Laksa Paste
• 1 bunch bok choy
• 1 cup bean sprouts
• 1/2 cup oyster mushrooms
• 100g fried tofu puffs
• 100g dried vermicelli noodles
• 100g fresh egg noodles
• 1 tablespoon peanut or sesame oil

Method:

• Add chicken stock into a saucepan and bring to the boil
• Once boiling add in the chicken breasts and wait until the water returns to the boil, once boiling again reduce the heat to a low simmer and cover with a lid. Simmer for 15 minutes or until chicken is just cooked through
• Remove the chicken from the heat and keep the chicken in the liquid for 5 minutes then remove from the poaching liquid and slice ready for the laksa and keep the poaching liquid to form your laksa base
• Place the 2 lots of noodles in a large heatproof bowl and cover with boiling water
• Add the oil and laksa paste to a hot wok or frying pan for about 1 minute until fragrant
• Stir in the stock/poaching liquid and bring to the boil, then add the coconut milk, bok choy ends, mushrooms and tofu puffs and simmer for 2 minutes
• Add in the sliced chicken, boy choy tops and the bean sprouts and simmer for a further 5 minutes
• Drain the noodles and spread between the serving bowls and then top with the chicken laksa soup mix.

Recipe Notes:

• For a VEGETARIAN version, replace the chicken stock with vegetable stock, omit the chicken and double the tofu.
• Store covered in the fridge for a maximum of 2 days (however best served fresh)
• 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.

Chickpea Patties
Makes: 12

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup mixed mashed vegetables
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Juice from 1/2 lemon
• 1 cup breadcrumbs

Method:

• Place the drained chick peas into a blender and pulse until mashed consistency
• Add all other ingredients, except breadcrumbs into the food processor and blend until it comes together
• Gradually add in the breadcrumbs approximately 1/4 cup at a time until a soft dough comes together that will allow you to form a patty shape
• Shape the mixture into the desired patty size
• Shallow fry in a hot frying pan with some rice bran oil for about 5 minutes both sides until golden and crispy.

Recipe Notes:

• This recipe can also be used as a chickpea nuggets recipe
• You could also oven bake these patties but they will not have the same golden crunch that pan frying will provide
• The picture shows the Chickpea Patties served with a wholemeal roll with tahini on the roll instead of butter and the salad of lettuce, red onion, cucumber and tomato
• 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.

Chicken & Mushroom Quesadilla

Serves: 2-4

Ingredients:

• 2 large plain tortillas
• 250g chicken mince
• 1 1/2 cups sliced mushrooms
• 1 small onion, diced
• 1 teaspoon minced garlic
• 1/2 portion of C4K Mexican Spice Mix
• 1 tablespoon butter
• 1/2 cup grated cheese
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Method:

• Heat a small amount of oil in a heavy based frying pan over medium heat and add the onions, garlic, chicken mince and spices, brown off the mince breaking down as you stir
• Once the mince is browned off add the mushrooms and the butter and cooked down until the chicken is cooked, the moisture has all evaporated and the mushrooms are softened
• In a small bowl mix together the two cheeses
• Heat a clean large non-stick frying pan over medium heat. Give a generous spray with cooking spray then lay 1 tortilla in the pan and evenly spread ½ of the mixed cheeses over the tortilla. Evenly spoon the mushroom mixture completely over the tortilla. Use the last of the cheese to top the mushroom mixture and add salt & pepper to taste and finally place the second tortilla on top to complete the construction of your quesadilla
• Cook for 3 minutes
• Using a large spatula(s) gentle flip the quesadilla and cook for an additional 3 minute on the other side until golden brown and the cheese is melted through
• Cut into the quarters to serve, or to the appropriate serving size for your little person.

Recipe Notes:

• Store 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.

Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored covered in the fridge for the 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.

Cheesy Broccoli & Cauliflower Bread Pies
Makes: 9

Ingredients:

• 9 slices of bread, crusts removed
• 50g unsalted butter
• 3 heaped tablespoons plain flour
• 1 teaspoon minced garlic
• 300ml milk
• 1/2 cup grated cheese
• 1/2 cup broccoli florets, fresh or frozen
• 1/2 cup cauliflower florets, fresh or frozen

Method:

• Preheat the oven to 180 degrees Celsius
• Add the butter and garlic into a small saucepan and melt over medium—high heat until the butter is melted and then whisk in the flour to form a rue (with a “pastey” type texture) and cook for about 3 minutes to cook out the flour continuing to whisk
• Gradually add in the milk continually whisking to ensure no lumps form once you have a nice thick cheese sauce add in the grated cheese and the broccoli and cauliflower that has either been grated, finely diced or blitzed in a food processor/thermo cooking device (Speed 6 for 8 seconds) until it has a rice like texture
• Grease a 9 holes in a 12 hole muffin tin
• Remove the crusts from the bread and use a rolling pin both directions on the bread to flatten slightly, fit the bread into one of the muffin tray holes and fill with the cheesy mixture, repeat with the remaining slices of bread and the mixture
• Bake for 15 minutes or until golden on top and allow to cook as the filling will be very hot.

Recipe Notes:

• Store in an airtight container 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 Creamy Pepper Beef
Serves: 4-6

Ingredients:

• 700g chuck steak or gravy beef
• 1 large onion, roughly sliced
• 1 stalk celery
• 3 cloves garlic
• 2 beef stock cubes
• 1 teaspoon paprika
• 1 teaspoon ground black peppercorns
• 1/2 cup water
• 3/4 cup natural yoghurt or sour cream

Method:

• Place the chuck steak in the base of the slow cooker bowl in whole portions.
• Evenly spread the onion and garlic over the top of the beef and place the whole celery stalk.
• Place the stock cubes, paprika, peppercorns and water over the top off the beef.
• Cook on LOW for 8 hours of HIGH for 4 hours.
• Remove and discard the whole celery stalk.
• Shred the meat slightly with a fork and stir through the natural yoghurt until well combined and heated.

Recipe Notes:

• Picture shows the SC Creamy Pepper Beef served with mash potato and cauliflower & vegetable bake.
• Any leftovers make for a delicious pie filling
• To store covered in the fridge or 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.

Chicken & Corn Sausage Rolls
Makes: 10 large, 20 small or 40 party size sausage rolls

Ingredients:

• 5 sheets frozen puff pastry, defrosted
• 500g chicken mince
• 1 zucchini
• 1/2 leek
• 1 carrot
• 1 portion sweet potato (equal to carrot size)
• 2 eggs
• 420g can creamed corn
• 200g stuffing mix
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry.
• Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture.
• Divide the meat mixture into 10 even portions
• Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together
• Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be.
• Complete with the remaining pastry and portions of meat mixture until all prepared.
• Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky.

Recipe Notes:

• Store in an airtight container for a maximum of 2 days
• This recipe is freezer friendly to be used 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.

Cheeky Mac & Cheese
Serves: 4-6

Ingredients:

• 2 cups uncooked macaroni or small elbow pasta
• 30g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 cup tasty grated cheese
• 1/2 cup grated parmesan cheese
• 1 cup cauliflower puree
• Pinch nutmeg
• Salt & Pepper to taste

Method:

• Boil 2 cups of macaroni pasta, elbow pasta or pasta of course (picture shows stegosaurus pasta) until al dente, drain well and let sit while you prepare the sauce.
• To make the bechamel sauce, create a rue with the butter and flour and stir continually for a couple minutes to cook out the flour
• Gradually add in the milk and continued whisking to ensure a silky smooth consistency. Add milk until you get the desired consistency. You will want it runnier than normal due to additions thickening the sauce further
• Add in all the cheeses, cauliflower puree, salt & pepper and nutmeg, continuing to stir to ensure all the cheese has melted and you have a smooth creamy sauce.
• Stir through the drained pasta and serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• If reheating this from frozen you will need to add more milk as you reheat on the stove as the dish will loose some hydration and moisture during the freezing/reheating process

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.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container 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.

Cauli-Quinoa Chicken Nuggets
Makes: 36-48

Ingredients:

• 1/2 small head of cauliflower or 1/4 of large head of cauliflower
• 1/2 cup uncooked quinoa
• 2 chicken breasts
• 1/2 teaspoon onion salt
• 2 teaspoons minced garlic
• 1 large egg
• Salt & Pepper to taste
• 3/4 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 3/4 cup panko breadcrumbs
• 3/4 cup normal breadcrumbs

Method:

• Cut up the cauliflower including the stem into about 3cm portions and either steam or boil until about 1/2 cooked and is softened, drain and place in the food processor and process until it has a breadcrumb like texture and place in a large mixing bowl
• Simmer the quinoa in 1 cup of water for 10 minutes and remove from the heat and allow to sit in the saucepan while you are preparing the remainder of the nuggets mixture
• Cut the chicken breast up into about 2cm cubes and place into the food processor or thermo cooking device and process until it had a mince like texture and place in the mixing bowl with the cauliflower
• Add the onion salt, mince garlic and 1 large egg into the mixing bowl and last add in the entire contents of the saucepan containing the quinoa
• Combine the nugget mixture very well with your hands until you have a well combined meaty batter, shape spoonful of the mixture into nugget shapes and place on some greaseproof paper while you repeat until all the chicken mixture is used
• Get 3 small mixing bowls in the first one place the flour and season with the salt & pepper to your liking, in the second bowl crack the two eggs and add in the milk whisking gently until you have a smooth egg wash and in the last bowl combine the two types of breadcrumbs and mix well
• Gently take your prepared nuggets shaped mix and roll in the seasoned flour, then dip in the egg wash until fully coated and lastly roll in the breadcrumbs until well coated, repeat this process with all of the prepared nuggets
• Heat a small amount of rice bran oil in the bottom of a heavy based frying pan and in small batches cook the nuggets, do not overcrowd the frying pan or they will not cook evenly, cook for approximately 4-5 minutes on each side until golden brown and cooked through
• Remove the cooked nuggets and place on some paper towel to drain any excess oil while you continue to cook the remaining nuggets.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe us freezer friendly to be consumer in 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.