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.

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.

Brunch Quiche

Makes 1 x 20cm quiche & 9 mini quiches

Ingredients:

• 1 sheet frozen shortcrust pastry
• 1 cup grated cheese
• 150g diced bacon pieces
• 5 mushrooms, halved and sliced
• 1 onion, finely diced 
• 1 cup shredded baby spinach
• 1 punnet cherry tomatoes, quartered
• 1 tablespoon minced garlic
• 1 cup cream
• 9 eggs, lightly beaten
• Salt & pepper, to taste
• 1/2 cup SR flour

Method:

• Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
• Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
• Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
• Prepare the  filling by combining all ingredients, except the SR Flour and mix until well combined 
• Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
• Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
• Allow to cool slightly and serve or cool completely and serve chilled

Recipe Notes:

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

Sweet & Sour Pork

Serves: 4-6

Pork Ingredients:

• 2 cups of diced left over roast pork
• 1 cup SR flour
• 1 cup ice cold water
• 1/2 teaspoon Chinese 5 spice

Sauce Ingredients:

• 1 tablespoons rice bran oil
• 440g can crushed pineapple in juice
• 1 medium onion, thinly sliced
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1/2 red capsicum diced
• 3/4 cup chicken stock
• 1/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoon arrowroot or corn flour

Method:

• To prepare the sauce, heat the oil in the base of a heavy based saucepan over a medium heat
• Saute the onion, carrot, zucchini and capsicum for approximately 3-5 minutes until the onion softens
• Add in the entire can of the pineapple, liquid included as well as 1/2 cup chicken stock, MMS, vinegar, honey and soy sauce. Set aside the additional 1/4 cup of chicken stock until later
• Simmer the sauce over a low heat for 10 minutes
• Finish the sauce by mixing the flour into the set aside stock and then stir into the sweet and sauce and simmer for 5 minutes to allow the sauce to thicken and the flour to cook out.
• To prepare the pork you need to start by heating a saucepan (or deep fryer) with oil and heat to a high temperature
• While the oil is heating prepare the batter by whisking the flour, ice cold water and Chinese 5 spice together until you have a thick and smooth batter
• Dip the diced pork into the batter and remove each piece individually with a long skewer and gently lower into the hot oil
• Cook in small batches, each batch will take about 4-5 minutes until golden and crispy
• Remove from the oil and drain on paper towel to remove excess oil
• Serve the pork with either steamed rice or fried rice topped with your delicious sweet and sour sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly. However, the sweet & sour sauce can be frozen.
• For a healthier alternative instead of battering your pork place the diced pork directly into the sauce the same time as you add in the arrowroot flour to allow the meat to warm in the sauce.

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 & Bacon Rice Salad

Serves: 4 mains or 8+ side dishes

Ingredients:

• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 – 1 1/2 cups diced roast chicken
• 4 rashers bacon
• 1/2 bunch spring onions
• 3/4 cup frozen baby peas
• 3/4 cup frozen corn kernels
• 250g frozen spinach, defrosted
• 100g slivered almonds

Dressing:

• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lemon juice

Method:

• Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
• Once boiling cover with a lid and simmer for 20 minutes
• Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
• Slice the spring onions
• Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
• Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
• Add in the spring onion, bacon, chicken and spinach to the rice and stir well
• Pour the salad dressing evenly over the rice and mix well
• Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
• Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly but best served fresh
• For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken 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.

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.

Chorizo & Bacon Pasta

Serves: 4

Ingredients:

• 2 chorizos, sliced
• 200g bacon pieces
• 1 leek, diced
• 1 red capsicum diced
• 3 cloves garlic, finely diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 250g dried spaghetti

Method:

• Place a large pot of salted water on the stove and bring to the boil, once the water comes to the boil add in the pasta and return to the boil.  Reduce the heat and cook the pasta for 12 minutes
• While the pasta is cooking saute the leek, bacon & garlic in 1 tablespoon rice bran oil in the base of a heavy based frying pan for 2-3 minute until the leek has softened
• Add in the chorizo slices and red capsicum and saute for a further 2-3 minutes
• Finally add in the paprika, MMS and Worcestershire sauce and simmer for about 10 minutes to allow to flavours to infuse and until the pasta is cooked.
• Drain the pasta and toss through the sauce
• Serve immediately topped with some fresh shredded parsley.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer suitable

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.

Vegetable and Bacon Soup

Serves: 4-6

Ingredients:

• 1 leek
• 3 celery stalks
• 1 zucchini
• 1 swede
• 1 turnip
• 2 parsnips
• 2 carrots
• 200g sweet potato
• 200g butternut pumpkin
• 2 bacon bones, approximately 300g
• 1 tablespoons chicken stock powder
• Salt & pepper, to taste

Method:

• Peel all vegetables that require peeling and roughly chop all vegetables to the same size
• Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
• Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
• Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
  textures
• Optional extra to serve with a dollop of sour cream.

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.

SC Hickory Smoked Pulled Pork

Serves: 8-10 people

Ingredients:

• 2-3kg pork shoulder
• 2 tablespoons liquid hickory smoke
• 1 cup BBQ sauce
• 1 cup beef stock

Method:

• Put the piece of pork in the slow cooker bowl.
• Massage well 1 tablespoon of the hickory liquid smoke into the flesh of one side of the roast, flip the roast over and repeat with another tablespoon of hickory liquid smoke. Do this over the SC bowl so any drips remain in the bowl for the duration of the cooking process
• Add BBQ sauce and stock to the slow cooker and place the lid on the slow cooker
• Cook on low for a minimum of 10 but preferably 12 hours
• At the end of the cooking time use tongs to remove the rind and all of the bones and then use 2 forks (or the tongs) to pull the pork apart.
• Stir well so the juices in the slow cooker coat the meat generously.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• When reheating frozen pulled pork you may need to rehydrate and add some moisture back in, this can be completed with either stock of BBQ sauce 

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 Pork & Apples

Serves: 4-6

Ingredients:

• 4 pork forequarter chops, approximately 800g
• 1 large onion
• 1 celery stalk
• 4 apples, peeled and cored
• 1 tablespoon chicken stock
• 1 teaspoon garlic powder
• 1 1/2 tablespoon apple cider vinegar
• 1 cup water

Method:

• Place the roughly chopped onion, celery and apples in the bottom of the slow cooker
• Sprinkle the stock and garlic powder over the top of the vegetables and place the pork chops on top
• Pour the water and the apple cider vinegar over the top and place the lid on the slow cooker
• Cook on LOW for 4-6 hours or HIGH for 3 hours
• Extract the bones and the rinds from the chops from the slow cooker bowl and stir well
• Thicken with a corn flour paste if required.

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.