Steamed Buns

Makes: 8

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 300g chicken mince
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5 spice
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
• Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
• Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
• Remove from the heat and set aside for 30 minutes to cool
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 8 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down and scoring the top of the bun with a small cross then cover with a tea towel
• Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
• Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
• Transfer to your serving platter and cover with plastic wrap while you steam the second batch.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The chicken mince can be interchanged for any type of mince

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.

Spinach & Ricotta Cannelloni with Beefy MMS

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 2 tablespoons minced garlic
• 250g box frozen spinach, defrosted
• 500g fresh ricotta cheese
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 500g beef mince
• 1 tablespoons rice bran oil
• 1 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius
• Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
• Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
• Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
• Transfer the mix into a zip lock bag, expel all extra air and seal the bag
• Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
• Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
• Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
• Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly either before or after cooking
• For a vegetarian alternative top with straight MMS and cook as detailed in the method

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.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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 Beef Balls

Serves: 4

Ingredients:

• 500g heart smart beef mince
• 125g cream cheese
• 1 rasher bacon, rind removed
• 4 mushrooms
• 2 cloves garlic
• 1 tablespoon corn flour
• 1 teaspoon onion flakes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup Panko breadcrumbs

Method:

• Melt your cream cheese in the microwave for 40 seconds to soften
• Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
• Add in the cream cheese, corn flour and onion flakes and process until just combined
• Place the mixture in a small container and place in the freezer while you continue with the recipe
• Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal portions
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Cheesy Beef Balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands. Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the beef mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the ball on a fork and lower into the egg wash rolling the ball to ensure well coated (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions of mince
• To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the  Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour
• Serve with your choice of side dishes.

Recipe Notes:

• Keep covered in the fridge no longer than 3 days
• The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
• The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip

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 Quinoa Burgers

Makes: 8

Ingredients:

• 500g beef mince
• 3/4 cup cooked quinoa
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion salt or sea salt

Method:

• Place all ingredients into a mixing bowl and use your hands to massage the ingredients together
• Divide the mixture into 8 equal portions and shape into patty shapes of desired size
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over a medium heat and cook the burgers in batches so you don’t over crowd the pan
• The burgers will take 4-5 minutes to cooked both sides until golden and cooked through

Recipe Notes:

• Store covered in fridge for no longer than 3 days
• The burgers are freezer friendly either cooked or uncooked. Frozen uncooked burgers can only be frozen if made from mince that hasn’t previously been frozen
• To be consumed within 3 months of being frozen
• 1 portion of mixture can be rolled into 8 small meatballs for the cheeseburger salad
• Picture below shows the burgers served in a C4K Kitchen’s Hamburger Rolls with grilled mushrooms & onions, fresh tomato, cheese, bacon & egg with a side serve of homemade wedges.

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.

 
Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

• 500g lamb mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons onion flakes
• 1 teaspoon celery salt

Method:

• Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together
• Divide the mixture into 8 portions and shape into short sausage shapes
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through
• Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The koftas are freezer friendly either cooked or uncooked.  Uncooked koftas are to only be frozen using mince meat that has not previously been frozen.
• Recipe shows the koftas topped with C4K Kitchen’s Tzatziki

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.

Quick Spanish Beef

Serves: 4

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 portions of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 large green apple, peeled cored and grated
• 1 teaspoon curry powder
• 70g tomato relish
• 2 tablespoons sultanas
• 1 tablespoon corn flour
• 2 cups rice

Method:

• Heat 1 tablespoon of rice brain oil in a large heavy based frying pan, add in the mince and onion and use your wooden spoon to break up the mince as it is browning
• Once the mince is brown and onions are translucent add in the apples and sauté for another 2 minutes
• Add in the curry powder and salt & pepper to taste, fry off until aromatic
• Pour in Mumma’s Magic Sauce and heat through
• Stir through the tomato relish and sultanas, simmer at a low heat while you are cooking the rice.
• If your sauce requires thickening use the tablespoon of cornflour and mix with a tablespoon of water to form a paste and stir through. Simmer for a couple of minutes to cook off the flour.

Recipe Notes:

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

Þ This recipe is freezer friendly without the rice

Þ Best way to cook rice:

• Place your rice in a sieve and rinse well with some cold water
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes or until ready to serve
• Fluff up your rice with a fork prior to serving.

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 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.