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.

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.

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 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.

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.

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.

Basic Beef Meatballs
Makes: approximately 30 but depends on the ball size

Ingredients:

• 500g lean beef mince
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup stuffing mix (or breadcrumbs)
• 1 cup mixed grated vegetables (carrot, zucchini and parsnip used in picture)
• 1 small onion, finely diced
• 1/2 portion of C4K Kitchen’s French Onion Soup Mix

Method:

• Use your hands to squeeze out all additional liquid out of the grated vegetables.
• Add the vegetables into a large mixing bowl with all the other ingredients and use your hands to mix well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• 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 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.

Baked Meatloaf
Serves: 6-8

Ingredients:

• 500g lean beef mince
• 500g sausage mince
• 1 onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 1 stalk celery, finely diced
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 3 eggs
• 200g stuffing mix (or breadcrumbs)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1/2 cup chicken of beef stock

Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook in a 150 degree Celsius oven for 75-90 minutes, until cooked through.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Slow Cooker Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, you can tell it is ready when the meat is tender and almost falling apart when touched.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Recipe Note:

• This recipe is best served in thick slices using a spatula or egg slide to plate as opposed to tongs as it a soft and tender meatloaf.
• This recipe is also delicious as meatballs baked in MMS instead of meatloaf.
• 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.