Thai Red Curry Chicken Balls

Makes: 16

Ingredients:

• 4 slices wholemeal bread
• 1 cup protein enriched light milk
• 500g chicken mince
• 3 cloves garlic, finely grated 
• 1cm ginger, finely grated
• 2 tablespoons Thai red curry paste
• 1/2 medium onion, finely diced
• 1/4 cup shredded fresh coriander 
• 1 cup baby spinach, finely shredded

Method:

• Cut the crusts from the bread and discard
• Cut the bread into cubes and soak the cubes in the milk for a minimum of an hour
• Preheat an oven to 180 degrees Celsius and line 2 baking trays with a silicon mat or baking paper
• Using your finger tips to break up the soaked bread, add in the remaining ingredients and massage through your fingers until well combined
• Divide the mixture into 16 even portions and roughly shape into a ball shape then place on the prepared tray
• It is quiet a wet mixture so you are unable to roll into a tidy ball
• Bake in the preheated oven for 20 minutes

Nutritional Value per Ball:

• Calories: 88
• Total fat: 4.1g
• Total carbohydrates: 4.8g
• Protein: 7.8g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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.

Baked Beef Italian Meatballs

Makes: 30 meatballs

Ingredients:

• 3 slices of wholemeal bread
• 1/2 cup light protein enriched milk
• 500g lean beef mince
• 1 cup light smooth ricotta cheese
• 1/2 cup grated parmesan cheese
• 3/4 cup shredded baby spinach
• 2 garlic cloves, finely diced
• 1 tablespoon tomato paste
• 1 tablespoon dried Italian seasoning

Method:

• Remove the crusts from the bread and disgard
• Cube the bread and pour the milk over the bread cubes and squash down until it is fully covered
• Allow the bread and milk to sit for 60 minutes
• Use your finger tips to crumble the soaked bread, add in the remaining ingredients into the mixing bowl and use your fingers to combine well
• Using damp hands roll approximately 1 tablespoon of the mixture into a ball and place on a lined baking tray
• Repeat until all the mixture has been rolled into balls
• Bake in a preheated 180 degree Celsius oven for 20 minutes.

Nutritional Value per meatball:

• Calories: 73
• Total Fat: 4.7g
• Cholesterol: 16.3mg
• Sodium: 71.8mg
• Potassium: 56.2mg
• Total Carbohydrates: 2g
• Dietary Fibre: 0.2g
• Protein: 5.2g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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 & Vegetable Spring Rolls

Makes: approximately 24

Ingredients:

• 1 packet frozen spring roll wrappers, defrosted
• 2 teaspoons sesame oil
• 500g pork mince
• 1 tablespoon rice bran oil
• 4 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 carrot, grated
• 1 zucchini, grated with excess juices squeezed out
• 1/4 head broccoli (including stem), grated
• 1/8 head cauliflower (including stem), grated
• 1/2 bunch spring onion, finely sliced
• 4 mushrooms, grated
• 1 cup finely shredded wombok
• 1 cup bean sprouts 
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce 
• 1 teaspoon corn flour 

Method:

• Heat the sesame oil in a heavy based frying pan or wok over a medium heat
• Brown the mince ensuring you break up into fine pieces during the cooking process
• Pour the mince into a plate lined with paper towel so all the excess juices and fat is absorbed out if the meat 
• Heat the rice bean oil in the same frying pan/wok
• Add in all the vegetables except the wombok and bean sprouts and sauté until the vegetables have wilted
• Add in the wombok, bean sprouts and the three sauces and sauté until the cabbage has wilted and the mixture comes together
• Remove from the heat, then stir through the mince to the vegetable mix until well combined
• If there appears to be any excess liquid in this mixture,drain it off
• Allow to cool slightly
• In a small mixing bowl combine the corn flour with 1 tablespoon water to create a paste and set aside
• Lay your first spring roll wrapper in a diamond shape in front of you on a clean and dry surface area
• Place 2 tablespoons of mixture about 2cm up from the point closest to you and evenly spread to approximately 8-10cm in length, try to limit the movement of the mixture to minimise tears in the wrappers
• Fold the point closest to you over the filling and then fold the two side points over the filling so that the edges are either even or smaller than the filling
• Very gently roll the partially covered filling into the final spring roll shape, ensuring you apply an even but gentle pressure so the wrapper doesn’t tear
• To seal your spring roll use your fingers to dampen the closing tip of the wrapper with the corn flour paste 
• Repeat until all the mixture is used
• To cook your spring rolls either deep fry or shallow fry until your spring roll is golden and crispy.

Recipe Notes:

• Best serve freshly cooked but can be stored in the fridge covered up to 3 days
• Prepared but uncooked spring rolls are freezer friendly to be consumed within 3 months
• Picture shown has the spring rolls served with C4K Fried Ruce with the excess spring roll filling stirred through.

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 Potato Salad

Serves: 4-8 people 

Ingredients:

• 1kg potatoes
• 6 spring onions
• 1 portions of C4K’s Honey Mustard Salad Dressing

Method:

• Chop potatoes to roughly the same size, roughly 1.5cm cubes
• Boil a large saucepan on salted water, carefully add the potatoes and simmer for approximately 15 minutes until cooked through 
• Drain the potatoes and placebo the fridge to cook down
• Place the chilled potatoes into a salad bowl and toss through the sliced spring onions 
• Stir through the Honey Mustard Salad Dressing coating to suit your preferred tastes
• Serve immediately.

Recipe Notes:

• Potatoes can be either peeled or unpeeled, this depends completely on personal preference
• 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.

Slimmers Wonton Soup

Serves: 1

Dumpling Ingredients:

• 500g chicken mince
• 1/4 cup shredded coriander
• 1 cup shredded wombok
• 2 spring onions, finely sliced
• 3 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 egg white
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 packet wonton wrappers

Soup ingredients:

• 2 1/2 cups water
• 2 chicken stock cubes
• 2 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 head Asian green, halved
• 1/2 carrot, julienne
• 1 spring onion, finely sliced
• 2 mushrooms, finely sliced
• 1 red long chilli, seeds removed and thinly sliced
• 5 or 6 dumplings

Dumplings method:

• Place all ingredients, except the wrappers in a mixing bowl
• Using your fingers to massage the mixture through your fingertips until well combine
• Lay one of the wonton wrappers on a clean dry tea towel
• Place 1 tablespoon of mixture in the middle of the wrapper
• Dip your finger in water and dampen along the edge of two adjoining sides
• Fold the wrapper over to form a triangle pressing together one damp edge with one dry edge until sealed
• Wrap the two points crossing over the front of of the dumpling sealing the point with your dampened finger
• Lay the dumpling on paper towel and repeat the process
• When placing the second dumpling down allow a gap between the dumplings to keep the wrappers in tack
• This recipe makes approximately 30 dumplings
• Reserve one portion of dumplings to make your soup and freeze the remaining dumplings for another occasion.
• 

Soup Ingredients:

• Place the water, stock cubes, garlic and ginger into a saucepan and simmer until the cubes have dissolved, approximately 5 minutes
• Add in the Asian head to the saucepan and simmer for 3 minutes
• Add in the remaining ingredients, including the dumplings
• Simmer the soup for 10 minutes over a medium-low heat until the dumplings have risen to the top
• 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.

Pork & Apple Sausage Rolls

Makes: 8 jumbo, 16 single serve or 48 party size

Ingredients:

• 4 sheets frozen puff pastry, defrosted 
• 4 rashers bacon, coarsely chopped 
• 500g pork mince
• 1 onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely diced 
• 2 parsnips, grated
• 1 large potato, grated
• 2 large or 3 small apples grated
• 200g stuffing mix
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
• Combine all ingredients (except pastry and melted butter) into a large mixing bowl
• Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
• Cut one of the pastry sheets in half horizontally to create two rectangles 
• Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
• Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
• Use the top of a fork to pierce and bind together the two layers of pastry
• Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
• Repeat with the remaining pastry and meat mixture
• Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly 
• Royal Gala apples were used in this recipe however any variety of apples can be used

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 San Choy Bow

Serves: 4

Ingredients:

• 50g dried vermicelli rice noodles
• 2 teaspoons sesame oil
• 500g lean beef mince
• 1/2 large onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 large carrot, grated
• 1 broccoli stem, grated
• 3 spring onions, finely sliced
• 4 mushrooms, diced
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ketchup manis
• 1 tablespoon fish sauce
• 8 outer layer whole lettuce leaves
• 1 tablespoons sesame seeds (optional)
• 1/4 long red chilli, finely sliced (optional)

Method:

• Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside
• Heat the sesame oil in a heavy based frying pan over a medium high heat
• Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent
• Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften.
• Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined
• Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves
• Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli

Recipe Notes:

• Store the meat mixture in the fridge covered up to 3 days
• The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.

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 Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

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.

Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

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.

Tamale Pie

Makes: 8

Ingredients:

• 1 packet (8) stand and stuff tortilla boats
• 1 portion of C4K Kitchen’s Chilli Con Carne
• 1 ½ cups SR flour
• ½ cup fine polenta
• 90g butter
• ½ teaspoon salt
• 1 teaspoon sugar
• ¾ cup milk
• Plain flour for dusting bench
• Extra milk for brushing

Method:

• Prepare the C4K Kitchen’s Chilli Con Carne as per the recipe and set aside
• Preheat the oven to 200 degrees Celsius and line 2 baking trays with baking paper
• Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined
• Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs
• Add in the milk and use a butter knife to bring the dough just together
• Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use
• Once you have a smooth scone like dough divide into 8 equal portions
• Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids
• Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat
• Repeat until you have 8 Tamale pies
• Place the pies on the prepared baking trays and brush the top with extra milk
• Bake for 25-30 minutes until golden brown

Recipe Notes:

• Store covered in the fridge for a minimum 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.