Chilli Con Carne

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 500g beef mince
• 1 teaspoon chilli powder (can be halved)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chilli flakes
• 1 beef stock cube
• 400g kidney beans or cannellini beans, drained & rinsed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Heat the oil in a large heavy based frying pan or saucepan and saute the onion and garlic for 3-5 minutes until the onion softens
• Add in the mince and using your wooden spoon to break up the mince while you are browning the mince
• Once all the meat is sealed add in all the spices, herbs and stock cube and fry off the spices for approximately 2 minutes or until aromatic
• Add in the beans and the MMS and simmer over a low heat for 30 minutes to allow the flavours to infuse.
• Serve as desired, picture shows served on a bed of toasted corn chips.

Recipe Notes:

• Store covered in the fridge for the 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.

Asian Inspired Chicken Meatballs

Makes: 30 meatballs or fingers

Ingredients:

• 500g chicken mince
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped
• 1 egg
• 1 cup breadcrumbs

Method:

• Combine all the ingredients in the mixing bowl and use your hands and massage the ingredients through your fingers until very well combined
• Using damp hands and roll 1 tablespoon of mixture into a small ball or finger shape depending on your preference, repeat until all the mixture is use
• Heat a heavy based frying pan over a medium heat and spray with cooking spray, cook the meatballs in 2 batches ensuring you turn them regularly to ensure they are cooked evenly, they will take about 10 minutes to cook
• Alternatively you can oven bake in a preheating 180 degree oven for 20 minutes

Recipe Notes:

• Store in an airtight container 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.

Pork & Vegetable Slice

Serves: 6

Ingredients:

• 1 onion
• 1 large carrot
• 1 stalk celery
• 1 zucchini
• 200g sweet potato
• 4 cloves garlic
• 3 slices cold toast
• 500g pork mince
• 2 eggs
• 1/4 cup whole SR flour
• Salt & pepper to taste

Method:

• Preheat the oven to 180 degrees Celsius and line a brownie tin with baking paper
• Place all of the vegetables roughly chopped, garlic and roughly torn toast into a food processor and process until until a coarse bread crumb texture
  THERMO COOKING [Speed 10, 6 seconds]
• Add in the pork mince, flour and the eggs to the food processor and process until the mixture has come together
  THERMO COOKING [Speed 3, 30 seconds]
• Evenly spread the mixture in the prepare tin and then gently drop the tin on the bench from about 5cm high to expel any extra air from the mixture
• Bake for 35-45 minutes in the oven until golden brown.

Recipe Notes:

• The picture shows this recipe served topped with mashed potato and gravy surrounded by steamed carrots and broccoli
• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• This recipe is delicious served as a meal or cut up as a cold slice for lunchboxes.

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 & Spinach Cannelloni

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 1 small onion, roughly chopped
• 1 stalk celery, roughly chopped
• 4 mushrooms, roughly chopped
• 2 cloves garlic, roughly chopped
• 150g baby spinach
• 1 cup ricotta cheese
• 500g chicken mince
• 100g bacon pieces (optional)
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat the oven to 180 degrees Celsius
• Place the onion, celery, mushrooms, garlic and baby spinach into to a food processer and blend until like breadcrumbs
  [THERMO COOKING: Speed 6, 10 seconds]
• Add in the ricotta cheese & chicken mince and blend until well combined
  [THERMO COOKING: Speed 1, 30 second]
• Place the mixture into a piping bag (or zip lock bag) and cut the end off to be slightly smaller than the opening in the cannelloni shell
• Fill the cannelloni shells and lay them in a lasagne dish until you have use all the mixture
• Sprinkle the bacon pieces evenly over the top of the shells then pour the MMS evenly over the top
• Finish by evenly sprinkling the cheese over the top of the dish
• Bake in the oven for 30 minutes until the cheese is golden and bubbly and the pasta has softened

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.

Satay Chicken Burgers

Makes: 8

Ingredients:

• 500g chicken mince
• 3 spring onion, finely diced
• 2 tablespoons freshly shredded coriander (optional)
• 1/2 cup ground rice
• 3 tablespoons smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic salt

Method:

• Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
• Divide the well combined burger mix into 8 portions and roll into golf balls
• Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
• Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.

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.

Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

• 500g turkey mince
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons plain flour

Method:

• Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined
• Roll into small meatballs and very lightly coat in the plain flour
• Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.
• Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked
• If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

• Store covered for a maximum of 2 days
• This recipe is freezer friendly
• When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

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 All-in-one-Bolognaise

Serves: 4-6

Ingredients:

• 500g veal & pork mince
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 zucchini, finely diced
• 1 celery stalk, finely diced
• 250g dry pasta, of your choice
• 1 cup grated cheese

Method:

• Optional Step: Heat the oil in a heavy based frying pan and brown off and separate the mince in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl
• Place the all ingredients, except spaghetti and cheese in the slow cooker and stir well.
  If you do not complete the optional step don’t worry too much about breaking the mince up this will happen as a part of the cooking process.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
• 30 minutes before you are ready to serve turn your slow cooker up to HIGH , give the sauce a good stir to ensure the mince is broken up well and then add in the pasta.
• Cook on high for 30 minutes and then serve topped with grated cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The picture shown uses elbow macaroni

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.

Cabbage Rolls

Serves: 6

Ingredients:

• 1 whole head cabbage
• 300g beef mince
• 300g pork mince
• 1 cup cooked brown rice
• 1 carrot, grated or finely diced
• 1 onion, finely diced
• 1 celery stalk, finely diced or grated
• 1 zucchini, finely diced or grated
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken or beef stock
• 1 tablespoon pure corn flour

Method:

• Fill a stock pot pot with water and bring to the boil, place in the entire cabbage very gently into the boiling water until the outside leaves fall off
• Once you have collected about 16 leaves place them on some kitchen paper and remove the remaining cabbage and set aside for another use
• In a mixing bowl place in the mince meats, rice, carrot, onion, celery, zucchini, Worcestershire, egg and garlic, use your hands to combine the mixture evenly
• Place about 3 tablespoons of mixture about centered 2cm from the top of one of the cabbage leaves, fold the 2cm over the mixture, pinch and fold in the sides and then roll up the remaining cabbage leaf ensuring the meat mixture is fully enclosed
• NOTE: If the cabbage leaf has a thick core through the middle of the leaf you may want to consider cutting the thickest part out and starting the roll by placing the meat on the cut section
• Complete with the remaining mixture and cabbage leaves
• Place the cabbage rolls in the base of your slow cooker and then evenly pour the MMS and stock over the cabbage rolls
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• 15 minutes before serving gently remove the cabbage rolls and place on a serving platter and turn your slow cooker up to HIGH
• Mix 1 tablespoon of pure cornflour into 2 tablespoon water into a paste, use a whisk to stir in a small portion of the paste into the tomato sauce mixture in the base of the slow cooker, allow to cook for 5 minutes and see if the sauce is your desired thickness, if not add a little bit more cornflour paste, if it is allow the sauce to cook for another 10 minutes to cook out the flour
• Serve your cabbage rolls with a healthy amount of the MMS sauce poured over the top.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The left over cabbage can be used for any other recipe like C4K Kitchen’s Bacon Braised Cabbage

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 Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

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.

Thai Chicken Patties with Coconut Rice

Serves: 4

Ingredients:

• 500g chicken mince
• 1 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1/2 red capsicum, finely diced
• 55g dried vermicelli noodles, dry
• 1/3 jar Thai Green Curry Paste
• 1/4 cup fresh coriander
• 1/4 cup plain flour
• 2 cups Jasmine rice
• 400ml coconut milk
• 700ml water

Method:

• To cook the rice, place your rice in a sieve and rinse well with some cold water
• Add the coconut milk and the water in to a saucepan and bring to the boil, once boiling add in the rice
• Once the pot has returned to the boil, cover and reduce to a simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes
• Fluff up your rice with a fork prior to serving.
• To prepare the patties, add 1 tablespoon of rice bran oil to a heavy based frying pan, add in the onion, capsicum and celery and fry off until the vegetables start to soften then transfer the vegetables to a mixing bowl
• Add into the mixing bowl the chicken mince, Thai green curry paste and the dry vermicelli rice noodles, that have been crushed into about 3cm lengths
• Using your hands to mix well and use your fingers to make sure the mince is broken up and the noodles are fully coated, then shape into patties of your desired size and then gently roll the patties in the seasoned plain flour
• Heat 2 tablespoon of rice bran oil in the same frying pan and cook half of the patties. Cook the patties for about 5 minutes and then flip, squash the patty gently with your spatula upon turning and cook for another 5 minutes until golden brown on both side and cooked through
• Remove from the frying pan and set aside while you cook the remaining patties.

Recipe Notes:

• Store in an air tight container for a maximum of 2 days
• This recipe is freezer friendly, however freeze the components seperately

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.