Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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.

Roast Pumpkin and Chicken Risotto

Serves: 4-6

Ingredients:

• 400g butternut pumpkin
• 600g chicken breast
• 1/2 leek
• 1 tablespoon minced garlic
• 1 cup Arborio rice
• 2 teaspoons chicken stock powder
• 4 cups water
• 100g mushrooms
• 60g baby spinach leaves
• 3/4 cup grated parmesan cheese (optional)

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and dice the pumpkin into about 1-1.5cm cubes and roast for 30 minutes until they start getting golden and dewy, remove from the oven and set aside
• Prepare all of the other ingredients; finely chop the leek, cut the chicken into cubes the same size as the pumpkin, finely dice the mushrooms and roughly chop the baby spinach
• In stock pot add in tablespoon rice bran oil, garlic and leek and sauté the leek until because wilted, add in the chicken then continue to stir until all the chicken is browned off and sealed then add the rice stirring for a couple minutes to heat the rice
• Pour in 1 cup of water and the 2 chicken stock pots and continue to stir to stop the ingredients from sticking to the bottom of the pan, add in another cup of liquid and also add in the roast pumpkin and the mushrooms.
• Continue to stir regularly to ensure that risotto doesn’t stick. Once 80% of the liquid has been absorbed continue to add water ½ cup at a time allowing to reabsorb until before adding in more water
• Remove the pot from the heat, stir through the baby spinach and parmesan cheese
• Sit covered for 5 minutes to allow the flavours to infuse and settle before serving.

Recipe Notes:

• For a quick version of this recipe put the 1cm cubes of pumpkin into the risotto without roasting at the same point as you add the onion, garlic and leek.
• 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.

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 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.

Porcupine Balls

Serves: 4

Ingredients:

• 500g beef mince
• 1/2 cup white rice
• 1 cup stuffing mix or breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon mixed herbs
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Place ingredients into a mixing bowl and use your hands to mix well ensuring the meat mixture is well combined
• Use damp hands to roll the mixture into meatballs

• To cook on the stove top
• Heat 1 tablespoon of rice bran oil in a frying pan and in batches seal off the meatballs until golden brown
• Place all the meatballs in a large sauce and cover with the MMS
• Simmer covered for 20-30 minutes to allow the meatballs and rice to cook through

• To cook in the slow cooker
• Place the meatballs directly into the slow cooker bowl and cover with the MMS
• Cook on LOW for 6-8 hours or cook on HIGH for 3-4 hours.

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.

Lemon Rice Pilaf

Serves: 4-6

Ingredients:

• 3 1/2 cups chicken stock
• 1 small onion, finely diced
• 1 large carrot, grated
• 1 bunch spring onion (including stems), chopped
• 1 1/2 cups white jasmine or basmati rice, rinsed
• 1 small lemon

Method:

• Place the stock in a saucepan that has a lid that firmly seals and bring to the boil
• Once boiling reduce the heat to a simmer and add in the vegetables, simmering for about 2-3 minutes to allow them to slightly soften
• Add in the rinsed rice and stir well, place the lid on the saucepan and simmer for 10 minutes
• After 10 minutes, remove the lid and stir through the juice and lemon rind from one small lemon, stir quickly and replace the lid and remove from the heat
• Allow the rice to sit for 10-15 minutes and then use a fork to fluff up the rice and serve immediately.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consume 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 Fried Rice

Serves: 4-6

Ingredients:

• 2 eggs, lightly beaten
• 1 tablespoon milk
• 2 cups cooked, 1 day old rice
• 3/4 cup bacon pieces or left over roast meat
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup corn kernels
• 1/2 cup frozen peas
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar

Method:

• Lightly beat the egg and milk together and season with salt and pepper
• Heat a heavy based frying pan over a medium heat and spray liberally with rice bran oil spray, evenly spread the egg mixture over the bottom off the pan
• Cook for approximately 2-4 minutes or until the edges are starting to curl inward, gently flip the egg over as a whole and cook for another 1 minute
• Starting one side roll the egg until completely rolled into a cigar shape and remove from the frying pan and set aside
• Heat 1 tablespoon of rice bran oil or sesame oil in the same frying pan and add in the garlic and onion sautéing for about 2 minutes until the onion starts to soften
• Add in the bacon and the remaining vegetables and sauté for about 5 minutes until they slightly soften
• Add in the rice mixing well to ensure the vegetables are evenly spread throughout the rice
• Roughly slice the egg roll in all directions, add the chopped egg with the soy sauce and the rice vinegar and mix until well combined
• Allow the rice, sauces and egg to come to temperature before serving.

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.

Creamy Rice Pudding

Serves: 4-6

Ingredients:

• 3/4 cup Arborio rice
• Up to 3 cups milk
• 2 small apples, grated
• 1 tablespoon brown sugar, maple syrup or honey (optional)
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

Method:

• Place the rice in a saucepan and add in 1 cup of milk, stir continually until on a medium heat until the milk is all absorbed, add in the grated apple and an extra 1/2 cup of milk and continuing to stir until the milk is almost all absorbed—add in the sugar and spice with another 1/2 cup of milk
• Keep adding 1/2 cup of milk at a time when the previous half up has almost all absorbed. It should take approximately 20 minutes
• For best results stir constantly so it doesn’t stick to the bottom and so the rice cooks evenly
• The Creamy Rice Pudding is cooked when you have a smooth mixture and the rice is tender to bite.

Recipe Notes:

• The photo shows a my fruit and nut creamy rice pudding adding in 1/2 cup sultanas, 1/2 cup of chopped dried apricots and 1/4 cup slithered almonds.
• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• When reheating from the fridge or frozen you may need to rehydrate with some extra milk for best results

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 Pad Thai

Serves: 4

Ingredients:

• 250g dried wide rice noodle (pad thai noodles)
• 240g Valcom Pad Thai Paste jar
• 2 chicken breasts, approximately 500g
• 1 teaspoon freshly grated ginger
• 2 teaspoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• 1 1/2 cup finely shredded wombok or Chinese cabbage
• 1 onion, finely sliced
• 1 red capsicum, thinly sliced
• 2 small-medium carrots, julienne
• 1 zucchini, julienne
• 2 eggs, lightly beaten
• Juice of 1 lime
• 1/2 cup crushed peanuts (optional)

Method:

• Cut the chicken into fine stir fry strips and place in a Tupperware container (or zip lock bag) and add in the ginger, soy sauce, sesame oil and fish sauce, mix well so the chicken is well coated, place in the fridge to marinate for a minimum of 1 hour but for best results about 4 hours
• Place the noodles in heat proof container and cover with boiling water, sit for approximately 8 minutes (or refer to the time of the noodles brand purchased)
• Heat a large heavy based frying pan or wok and cook the chicken until just cooked through, remove and set aside
• Heat 1 tablespoon of rice bran oil in the same frying pan and stir fry until the vegetables are just under cooked, removed and set aside
• Once the noodles are rehydrated and softened drain well
•  Using the same frying pan or wok add the entire contents of the Pad Thai Paste jar and fry off until aromatic
• Use tongs to add the noodles into the paste ensure they are separated as they go into the pan, and then stir well until the noodles are coated
• Add in half of the chicken and half of the vegetables into the pan and use the tongs to mix well, add in the last of the chicken and vegetables and again mix until well combined.
• Turn the heat off the frying, drizzle the beaten eggs evenly over the noodle mixture and gently stir the egg through well using the heat within the dish to cook the egg through.
• Once the egg is full cooked through, serve immediately and top each serve with a fresh squeeze of lime juice and a sprinkle of chopped peanuts.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer

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 Risotto

Serves: 4-6

Ingredients:

• 30g butter
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 600g chicken thigh fillets, diced
• 3/4 cup Arborio rice
• 1 cup frozen corn kernels
• 250g butternut pumpkin, diced
• up to 3 cups chicken stock
• 1/2 cup frozen spinach, defrosted
• 1/2 cup grated parmesan cheese

Method:

• Melt the butter in the bottom of a large heavy based saucepan over a medium high heat and saute the leek and garlic for about 2 minutes until softened
• Add in the chicken and cook for about 3-5 minutes until the chicken is sealed off and starting to brown
• Add in the Arborio rice and mix well ensure the rice is well coated with the juices in the bottom of the saucepan
• Add in 1 cup of chicken stock as well as the corn kernels and the diced pumpkin and stir well
• Reduce the heat to a medium heat while regularly stirring your risotto, when the stock is 90% absorbed add in another 1/2 cup of stock. Repeat the process of adding in 1/2 cup of stock each time the previous liquid is almost absorbed ensuring you regularly stir, this process should take about 15 minutes
• When the rice is tender, remove from the heat and then add in the spinach and parmesan cheese and stir through well, allow to sit for 5 minutes before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• When reheating you may need to add in some additional stock or water to rehydrate

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.