Thai Green Curry Paste

Ingredients:

• 1 lemongrass stalk
• 3 green chillies, sliced
• 2 shallots, sliced
• 6 garlic cloves
• 2cm fresh ginger, sliced 
• 2 kaffir lime leaves
• 1/2 cup fresh coriander leaves and stems
• 1/2 cup fresh basil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon ground white pepper 
• 1/2 teaspoon salt
• 2 teaspoons brown sugar
• 1 tablespoon soy sauce 
• 1 teaspoon sesame oil
• Juice from 1 lime
• 45g pure protein powder (optional)

Method:

• Place all ingredients in a high powered blender and process until just combined
• If required add a touch of water to bring the paste together 

Recipe Notes:

• Store covered in the fridge for the maximum of 7 days
• Freezer in an IceCube tray and then when frozen transfer into a zip lock bag for a maximum of 6 months 
•  Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

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.

Basil Protein Pesto 

Makes: 12 portions

Ingredients:

• 40g fresh basil
• 4 garlic cloves
• 1 long red chilli
• 1/4 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 60g natural whey protein powder
• 3 tablespoons chicken stock
• 2 tablespoon extra virgin olive oil

Method:

• Place all the ingredients in a food processor and process until you have your preferred consistency.

Nutritional Value per portion:

• Calories: 132
• Total fat: 9.2g
• Total carbohydrates: 1.6g
• Protein: 10.8g

Recipe Notes:

• Picture shown has 1 portion of Pesto with Konjac spaghetti and poached chicken
• Store in airtight container in the fridge for the maximum of 7 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.

BBQ Spice Rub

1 Portion

Ingredients:

• 1 tablespoon smokey paprika
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons onion flakes
• 1 teaspoon celery salt
• 1/2 teaspoon ground chilli powder
• 1 teaspoon instant coffee (optional)
• 1 tablespoon brown sugar

Method:

• Mix all ingredients together and store in an air tight container until you are ready to use

Recipe Notes:

• This rub is delicious with pork, chicken and beef on almost all cuts.
• This rub is suitable for grilling, pan frying, roasting or slow cooking
• Store the BBQ spice rub in an air tight container for a maximum of 3 months
• 
  BBQ Spice Rub on a pork tenderloin fillet.
  Spice rub that has been massaged into the meat well and then searing in the frying pan until golden and then baked in a 180 degree oven for approximately 20 minutes

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.

Mexican Pulled Pork

Serves: 6-8

Ingredients:

• 1.5 – 2kg pork shoulder roast
• 1 portion C4K Kitchen’s Mexican Spice Mix or packet of store bought Taco Seasoning
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce

Method:

• Coat the pork very well in the Mexican Spice Mix and massage all over the surface of the meat
• Place the meat in the slow cooker bowl with any extra of the spice mix
• Pour the Mumma’s Magic Sauce over the top of the meat and flip the meat over leaving the rind on top and place the lid on the slow cooker
• Cook on LOW for 10-12 hours or HIGH for 5-6 hours
• Gently remove and discard the rind and then use either two forks or a pair of tongs to shred the meat
• Stir well to ensure the sauce is evenly spread throughout the meat

Recipe Notes:

• Picture shows served on a corn tortilla with the C4K Kitchen’s Tomato Salad
• Store covered in the fridge for no longer than 3 days
• This recipe is freezer friendly
• The Mumma’s Magic Sauce can be replaced with a can of whole peeled tomatoes
• The recipe can be used in burgers, wraps, taco, pizza topping, pie filling and many more delicious suggestions.

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 Mumma’s Fried Chicken
Serves: 4-6

C4K Mumma’s Fried Chicken Recipe Base Ingredients:

• 2 cups plain flour
• 4 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon roast chicken seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt

Recipe Ingredients:

• 1 whole chicken, cut into portions
• 3 eggs, lightly whisked
• 1/4 cup milk

Method:

• Preheat oven to 180 degrees Celsius.
• Whisk the three eggs well and pour into a large zip lock bag with 1/4 cup of milk and mix well.
• Place all ingredients for the C4K Mumma’s Fried Chicken Recipe Base in a large zip lock bag, seal and shake VERY well so everything is well combined.
• Place some chicken into the zip lock bag with the egg, making sure you do not over fill the bag then seal the bag and shake the bag around until the chicken is completely covered.
• Remove the chicken from the egg zip lock bag and place in the coating zip lock bag, seal & shake until the chicken is well coated.
• Repeat in batches until all chicken is coated (see recipe notes).
• Once complete seal the zip lock bags and throw them in the bin for an easy clean up.
• Heat 4 tablespoons of rice bran oil in the bottom of a heavy duty frying pan.
• Cook all sides of the chicken so that it is golden and crispy.
• For large pieces of chicken with the bone in: Place the chicken in a roasting tray or a baking tray and put in the oven for 20-30 minutes, depending on the size of your chicken pieces cooking time may vary.
• For large chicken fillets: Place the chicken in a roasting tray or a baking tray and put in the oven for 10-15 minutes, depending on the size of your chicken pieces cooking time may vary
• For nuggets and popcorn chicken: Place the chicken on paper towel to drain excess oil before serving.

Recipe Notes:

• Prepare the C4K Mumma’s Fried Chicken Recipe Base mix and store in your pantry for a quick 30 Minute Meal
• For extra crunch on large pieces of chicken like fillets and cutlets of chicken double coat in the egg wash and seasoned flour
• Cut chicken breast pieces into chicken nugget portions or popcorn chicken sized cubes for a delicious smaller sized alternative— 2 chicken breast will feed 4 people
• Store covered in the fridge for the 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.

French Onion Soup Mix
Makes 2 portions

Ingredients:

• 50g dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt reduced chicken stock powder
• 1 teaspoon celery salt
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon turmeric
• 1/2 teaspoon black pepper

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

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.

Mexican Spice Mix
Makes 2 portions

Ingredients:

• 2 teaspoons chilli powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

Recipe Notes:

• Store in an airtight container for a maximum of 30 days
• This recipe is not 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.

Moroccan Spice Mix
Makes 2 portions

Ingredients:

• 3 teaspoons ground nutmeg
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon cinnamon

Method:

• Mix all ingredients until well combined
• Store in an air tight container or zip lock bag.

Recipe Notes:

• Store in an airtight container for a maximum of 30 days
• This recipe is not 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.