Carrot & Zucchini Burgers
Makes: 8

Ingredients:

• 500g beef mince
• 1/2 onion, finely diced
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 3/4 cup stuffing mix (or breadcrumbs)
• 2 large eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & pepper to taste

Method:

• Grate the carrot & zucchini, use your hand to squeeze out excess fluid from the vegetables and discard.
• Put all the ingredients into a bowl and use your hands to mix well the ingredients until well combined.
• Shape into your desired sized burgers.
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and place your burgers in the frying pan, you may need to cook in batches so you do not overcrowd the frying pan.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown and the burger is cooked through.

Recipe Notes:

• To be stored 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.

C4K Sausage Rolls
Makes: 16 large OR 32 halves OR 80 party sized sausage rolls

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 eggs
• 1 x 200g box stuffing mix (or breadcrumbs)
• 3/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 1 cup grated cheese
• 1 large onion, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated and squeezed to remove excess moisture
• 1 heaped tablespoon minced garlic
• 1 tablespoon mixed herbs
• 8 sheets frozen puff pastry, defrosted

Method:

• Preheat oven to 180 degrees Celsius.
• Place all ingredients (except puff pastry sheets) into a large mixing bowl.
• Use your hands to mix the ingredients squeezing through your finger tips until all ingredients are very well combined and have formed a nice smooth meaty dough like consistency.
• Take your first sheet of puff pastry and cut down the middle to have 2 equal sized rectangles.
• One the first side place a sausage shape of the mix mixture down the middle of the pastry rectangle. You want the thickness of the mixture to be about 1/4 of the rectangle with and about 1-1 1/2cm high. Roll the two sides of the pastry up ensuring that there is about 1cm over an overlap, if it overlaps more you can add some more filling, if it over laps less remove a bit of filling .
• Along the join use the point of a fork to press down the whole way along the join to intertwine the two layers of pastry, place join side down onto a baking paper lined tray. Repeat with the remaining mixture and pastry sheets.
• Brush the tops of the sausage roll with some milk, you can either cut now to preferred serving and/or storing size for a cleaner finish or you can cut after cooked.
• Bake in the preheated oven for approximately 30 minutes or until flaky and golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly and should 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.

C4K Mumma’s Fried Chicken
Serves: 4-6

C4K Mumma’s Fried Chicken Recipe Base Ingredients:

• 2 cups plain flour
• 4 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon roast chicken seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt

Recipe Ingredients:

• 1 whole chicken, cut into portions
• 3 eggs, lightly whisked
• 1/4 cup milk

Method:

• Preheat oven to 180 degrees Celsius.
• Whisk the three eggs well and pour into a large zip lock bag with 1/4 cup of milk and mix well.
• Place all ingredients for the C4K Mumma’s Fried Chicken Recipe Base in a large zip lock bag, seal and shake VERY well so everything is well combined.
• Place some chicken into the zip lock bag with the egg, making sure you do not over fill the bag then seal the bag and shake the bag around until the chicken is completely covered.
• Remove the chicken from the egg zip lock bag and place in the coating zip lock bag, seal & shake until the chicken is well coated.
• Repeat in batches until all chicken is coated (see recipe notes).
• Once complete seal the zip lock bags and throw them in the bin for an easy clean up.
• Heat 4 tablespoons of rice bran oil in the bottom of a heavy duty frying pan.
• Cook all sides of the chicken so that it is golden and crispy.
• For large pieces of chicken with the bone in: Place the chicken in a roasting tray or a baking tray and put in the oven for 20-30 minutes, depending on the size of your chicken pieces cooking time may vary.
• For large chicken fillets: Place the chicken in a roasting tray or a baking tray and put in the oven for 10-15 minutes, depending on the size of your chicken pieces cooking time may vary
• For nuggets and popcorn chicken: Place the chicken on paper towel to drain excess oil before serving.

Recipe Notes:

• Prepare the C4K Mumma’s Fried Chicken Recipe Base mix and store in your pantry for a quick 30 Minute Meal
• For extra crunch on large pieces of chicken like fillets and cutlets of chicken double coat in the egg wash and seasoned flour
• Cut chicken breast pieces into chicken nugget portions or popcorn chicken sized cubes for a delicious smaller sized alternative— 2 chicken breast will feed 4 people
• Store covered in the fridge for the 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.

C4K Lasagne
Serves: 6

Meat Sauce Ingredients:

• 500g minced meat (beef, pork or a combination)
• 1 tablespoon minced garlic
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, grated
• 1 zucchini grated
• 100g sweet potato, grated
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1 box dry lasagne sheets

White Sauce Ingredients:

• 1/2 head cauliflower
• 1 cup natural yoghurt
• 1/2 cup light sour cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 1/2 cup grated cheese

Meat Sauce Method:

• Heat 1 tablespoon of oil in a large heavy based frying pan add in the garlic, salts, onion and celery into the frying pan and sauté for 2 minutes until the onion starts to soften
• Add in the mince meat, using your wooden spoon to break up the mince as you brown it off for about 5 minutes
• Add in the MMS and the grated vegetables and simmer for about 10 minutes until the grated vegetables have softened.

White Sauce Method:

• Remove the leaves from the cauliflower and cut into small chunks, stem included and either boil or steam until full cooked through.
• Puree the cauliflower and then stir through the yoghurt, sour cream, salt, garlic powder and parmesan cheese until well combined.

Lasagne Construction:

• Preheat your oven to 180 degrees Celsius.
• Place 1/4 of the meat mixture into the base of an oven proof lasagne dish and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Bake in the oven for 20-25 minutes until the cheese is golden brown and the lasagne sheets are soft.

Slow Cooker Method:

• Prepare the meat sauce and white sauce as described above
• Place 1/4 of the meat mixture into the base of slow cooker bowl and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Place a clean tea towel over the top of the bowl and then place on the lid.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• What is the benefit of SCing a lasagne? It delivers the flavour profile of a next day lasagne with the delicious same day freshness.

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.

Butter Chicken with MMS
Serves: 4

Ingredients:

• 2 chicken breasts, diced
• 1 onion, diced
• 1 tablespoon minced garlic
• 30g butter
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 2 teaspoon paprika
• 1 teaspoon onion salt
• 1 teaspoon turmeric
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 tablespoons tomato paste (optional)
• 150g butternut pumpkin, diced
• 150g sweet potato, diced
• 1 cup natural yoghurt
• 100g baby spinach leaves

Method:

• Heat the butter in a large heavy based frying pan and add the onion and garlic sautéing for approximately 2 minutes until the onion starts to soften.
• Add in the chicken and brown off the chicken until completely sealed.
• Add in all the spices and salt, fry off for a couple minutes until aromatic.
• Pour the MMS and tomato paste over the chicken and add in the pumpkin and sweet potato.
• Simmer for approximately 15 minutes until the vegetables are soft and the chicken is cooked through.
• Stir through the yoghurt and baby spinach heating until the spinach has wilted and the yoghurt is bought to temperature.
• Serve with steamed rice and/or C4K Kitchen’s 2ID as Naan Bread

Recipe Notes:

• Store covered in the fridge for the 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.

Beef Stroganoff Balls
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 cup stuffing mix (or breadcrumbs)
• 1 egg
• 8 mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon celery salt
• 1 beef stock cube
• 300ml sour cream
• 1 tablespoon plain flour
• 250g penne pasta

Method:

• Using your food processor place all the mushrooms and blend until you have something resembling mushroom breadcrumbs.
• In a large mixing bowl add in the mince, mushroom crumbs, stuffing mix, egg, paprika and celery salt. Use your hands to blend the mixture very well ensure all ingredients are well combined.
• Dampen your palms and roll tablespoons full of the mixture into balls. Repeat until all the mixture is gone.
• Heat the rice bran oil in a large frying pan. Once hot add in the meatballs and cook for about 10 minutes constantly shaking the pans to ensure the balls get browned all over.
• Add in ½ cup of water, the beef stock cube and the sour cream to the frying pan. Stir well until all the sour cream becomes a sauce, simmer for a further 5 minutes.
• Using a fork or whisk stir in the plain flour into 1 tablespoon of water to make a paste and then evenly stir into sauce and combine well.
• Leave the sauce to softly simmer and thicken on a very low heat while you cook the pasta as per the instructions on the packet.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 2 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.

Beef Nachos
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 2 carrots, grated
• 1 zucchini, grated
• 2 mushrooms, grated
• 1 x 400g can kidney beans, drained and rinsed
• 1 portion of C4K Kitchen’s Mexican Spice Mix
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 packets of corn chips
• 1 jar Mexican salsa
• 1 cup grated cheese
• 1/2 cup sour cream

Method:

• Heat 2 tablespoons rice brain oil in a large heavy based frying pan, add in the diced onion, garlic and the grated carrots, zucchini and mushrooms sautéing for about 5 minutes until the vegetables all soften.
• Add in the mince and use your wooden spoon to break up the mince while browning off.
• Add the drained kidney beans into the meat mix and evenly sprinkle the Mexican spice mix and mix well.
• Add in the MMS and simmer for 5-10 minutes until sauce has thickened.
• Spread the corn chips evenly between the 4 serving plates, top with meat mixture.
• Add ¼ jar of the salsa on top of the meat mixture, finally top with grated cheese and sour cream.

Recipe Notes:

• Store the beef mince mixture covered in the fridge for a maximum of 3 days
• The beef mince component of 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.

Beef & Vegetable Stir Fry
Serves: 4

Ingredients:

• 500g beef strips
• 1 tablespoon peanut oil
• 3 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon freshly grated ginger
• 1 large carrot, julienne
• 1 medium onion, thinly sliced
• 1 zucchini, julienne
• 1 red capsicum, thinly sliced
• 1 bunch broccolini, sliced
• 1 bunch bok choy (or another Asian green), sliced
• 8 mushrooms, sliced
• 1 tablespoon honey
• 200g thin hokkien noodles

Method:

• Add the oil, oyster sauce (only 2 tablespoons), soy sauce & fish sauce into a heavy based frying pan or wok and brown off the meat until just cooked through an set aside, including the juices in the pan.
• Place the noodles in boiling water and sit for 2-3 minutes until they have broken up and are soft, then drain.
• Place all the vegetables, except the bok choy green leaves and the mushrooms, into the same frying pan and stir fry until the carrots and onion just start to soften then add in the mushrooms and bok choy leaves.
• Stir fry for another couple minutes until the vegetables are al-dente.
• Add in the beef and all the juices back into the vegetable and mix well.
• Gradually add in the noodles in small portions at a time stirring well before adding in the next portion of noodles.
• Add in the extra 1 tablespoon of oyster sauce and the 1 tablespoon of honey, mix well and serve.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days, however 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.

Battered Fish
Serves: 4

Ingredients:

• 4 large fish fillets or 8 small fish fillets (whiting shown in picture)
• 750ml vegetable oil
• 1 cup SR flour
• 1/2 teaspoon salt
• 1 cup very cold soda water

Method:

• Place all the oil in a large heavy based frying pan and heat the oil until it is hot enough to fry the fish. You can test if it is hot enough by putting a wooden spoon handle into the hot oil and if it bubbles around the wooden handle then it is hot enough.
• Whisk together the flour, salt and soda water until well combined.
• Glide your fish fillet through the batter, turn the fillet over and again glide through the batter mixture.
• Gently place the fish into the hot oil by placing the largest part of the fillet into the oil and gradually lowering the rest of the fillet into the oil.
• Repeat with the other fillets, you may need to cook in batches as you do not want to overcrowd the frying pan.
• Fry for about 3-4 minutes until the underside is golden and crispy and then gently flip the fish fillet over and cook for another 3-4 minutes, remove the fillet from the oil and place on a piece of paper towel to drain the excess oil.
• Repeat until all fish is cooked.

Recipe Notes:

• This recipe is best served fresh but can be stored in the fridge covered for the maximum of 2 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.

Basic Chicken Meatballs
Makes: approximately 24 meatballs (depending on ball size) 

Ingredients:

• 500g chicken mince
• 1 teaspoon crushed garlic
• 1 egg
• 1 cup stuffing mix (or breadcrumbs)
• 1 small onion, finely diced
• 1/2 cup plain flour
• Salt & Pepper to taste

Method:

• Mix all ingredients (except the plain flour) into a large mixing bowl and use your hands to combine well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Roll each ball gently in the plain flour to lightly coat
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked through.

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.