Thai Beef Sausage Rolls

Makes: 12 portions (or 24 pieces)

Ingredients:

• 3 mountain bread wraps
• 500g lean beef mince
• 1 egg
• 4 garlic cloves, finely chopped
• 1cm fresh ginger, finely chopped
• 1 long red chilli, finely chopped
• 3 spring onions, finely chopped
• 1/2 cup fresh coriander, shredded (stem included)
• 2 scoops (60g) pure protein powder
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Cut the mountain breads into half to have two even sized portions and set aside covered with a tea towel so they don’t dry out
• Place all ingredients except the sesame seeds in a mixing bowl and use your hands to mix well
• Divide the mixture into 6 equal portions
  Using 1 half of a wrap evenly spread 1 portion of the meat filling down the slightly off centre down the middle of the wrap in a sausage shape
• Fold the smaller portion over the meat
• Brush the other side with egg wash before folding over to complete the sausage roll
• Place on the baking tray with the seal side down
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• Repeat with the remaining mountain bread and portions of filling
• Brush the tops of the sausage rolls with egg wash and sprinkle with the sesame seeds
• Bake in the pre-heated oven for 20-25 minutes
• Allow to cool for 10 minutes on the tray before cutting each roll into 4 even pieces.
• 1 bariatric portions is 2 pieces.

Nutritional Value per bariatric portion:

• Calories: 118
• Total fats: 3.7g
• Total carbohydrates: 6.7g
• Sugars: 2.6g
• Protein: 15.8g

Recipe Notes:

• Egg washed used to seal and brush the tops is not included in the recipe or the nutritional value
• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 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 holly10 at checkout to get a 10% discount
• Also delicious served cold

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.

Beefy BBQ Sausage Rolls

Makes: 20 large, 40 small or 60 party size

Ingredients:

• 5 puff pastry sheets, defrosted
• 500g  beef mince
• 500g sausage mince
• 200g diced bacon
• 3/4 cup BBQ sauce
• 2 eggs, lightly beaten
• 1 onion, finely diced
• 3 garlic cloves, finely diced
• 3/4 cup breadcrumbs

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients except the puff pastry in a mixing bowl and massage the mixture through your fingertips until well combined
• Divide the mixture into 10 even portions
• Cut the puff pastry sheets down the centre into half forming 2 rectangles
• Using 1 half of the pastry evenly spread 1 portion of the meat down the slightly off centre down the middle of the wrap in a sausage shape
• Fold the smaller portion over the meat
• Fold the other side over to complete the sausage roll and use the tip of a fork to fuse the layers of pastry together the entire way along the join
• Cut each log into your desired portion size. Half for large, 4 for small or 6 for party size then place on the baking tray with the seal side down
• Repeat with the remaining pastry and meat portions
• Brush the tops of the sausage rolls with egg wash
• Bake in the pre-heated oven for 20-25 minutes
• Allow to cool for 10 minutes on the tray before before enjoying or transferring to a wire rack to cool completely.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months.
• Also delicious served hot or cold

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.

Tex-Mex Sausage Rolls 

Makes: 20 portions

Ingredients: 

• 5 mountain bread wraps 
• 500g lean beef mince 
• 435g can refried beans 
• 1 onion, finely diced 
• 4 garlic cloves, finely diced 
• 1 packet taco seasoning 
• 1 cup salsa (mild, medium or hot to suit your tastes)
• 1/2 cup breadcrumbs 
• 4 scoops (120g) pure protein powder 

Method: 

• Preheat oven to 180 degrees Celsius and line two trays with baking paper 
• Cut the mountain bread in half to create two even rectangles 
• Combine the remaining ingredients into a mixing bowl and use your hand to massage the mixture through your fingers under well combined
• Divide the mixture into 10 even portions
• Using 1 half of a wrap evenly spread 1 portion of the meat filling down the slightly off centre down the middle of the wrap in a sausage shape
• Fold the smaller portion over the meat
• Brush the other side with egg wash befor folding over to complete the sausage roll
• Place on the baking tray with the seal side down 
• Repeat with the remaining mountain bread and meat portions 
• Brush the tops of the sausage rolls with egg wash 
• Bake in the pre-heated oven for 20-25 minutes
• Allow to cool for 10 minutes on the tray before cutting into portions and eating.

Nutritional Value per portion:

• Calories: 110
• Total fat: 2.1g
• Tota carbohydrates: 8.7g
• Sugars: 0.7g
• Protein: 13g

Recipe Notes: 

• Store covered in the fridge for a maximum of 3 days 
• This recipe is freezer friendly to be consumed within 6 months 
• Also delicious served cold
• 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.

Sausage Hot Pot with MMS

Serves: 6

Ingredients:

• 500g beef sausages 
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, finely diced
• 1 zucchini, dived
• 200g butternut pumpkin, diced
• 1 portion of C4K Kitchen’s French Onion Soup mix or 1 packet of store bought French Onion Soup Mix
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 1 beef stock cube
• 1 tablespoon Worcestershire sauce

Method:

• Brown the sausages in a large soup pot, depending on the size of your pot you may need to do in batches
• Remove the sausages and set aside
• Leave all remaining juices in the pot and add the onion, celery, carrot and onion and sauté for 2-3 minutes until the onion starts to soften 
• Add the remaining vegetables and sauté for a further 2-3 minutes
• Add the remaining ingredients and bring to a slow simmer for 5 minutes, adding salt and pepper to taste
• Slice the sausages to your preferred thickness and return to the pot stirring well
• Continue to simmer over a low heat for a further 5-10 minutes or until the vegetables are cooking through, cooking time will vary depending of how chunky your vegetables are sliced.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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. 

Turkey Cranberry Sausage Rolls

Makes: 6 portions or 12 bariatric portions

Ingredients:

• 500g turkey mince
• 1/4 cup cranberry sauce
• 2 eggs, lightly beaten
• 1 teaspoon milk
• 30g natural/pure protein powder 
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 1/2 zucchini, grated
• 3 garlic gloves, finely grated
• 3 mountain bread wraps 

Method:

• Preheat oven to 180 degrees Celsius and line a baking tray with a silicon mat or baking paper 
• In a large mixing bowl lightly whisk the eggs and remove 2 teaspoons of the egg mix and place in a small bowl, add milk to the small bowl give a quick whisk then set aside 
• Add the turkey, Cranberry, protein powder, vegetables and garlic to the egg in the large mixing bowl and using your fingers to massage the mixture until well combined
• Divide the mixture into 6 even portions
• On a clean dry surface place the mountain bread wraps and cut them down the middle
• Shape a portion of the turkey into a sausage shape in the middle of the wrap 
• Fold one side over the meat then on the flat edge brush the wrap with some of the reserved egg wash
• Firmly wrap the egg washed side over to seal the sausage roll
• Place on the prepared tray fold side down
• Repeat with the remaining 5 wrap and turkey portions
• Brush the tops of the sausage rolls with the egg wash
• Bake for 20-25 minutes until golden brown 
• Remove from the oven and allow to cool on the tray for 10-15 minutes before using an egg slide to gently remove from the tray to a wire rack to cool completely.

Nutritional Value:

• Calories: 132
• Total fat: 6.1g
• Total carbohydrates: 6.1g
• Protein: 11.3g 

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months 
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release Pure protein powder
• 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.

BBBB Beans

(Barbecue Bacon Bangers Baked Beans)

Serves: 4

Ingredients:

• 8 beef sausages
• 3 cloves garlic, finely diced
• 6 rashers bacon, roughly chopped
• 1 onion, finely diced
• 1 celery stalk, finely stalk
• 1 x 400g Cannellini beans, drained & rinsed
• 1/2 portion of Mumma’s Magic Sauce, approx 400ml
• 1/2 cup bbq sauce 
• 1/2 cup beef stock
• 2 tablespoons Worcestershire sauce

Method:

• In a heavy based large saucepan over a medium high heat and cook the sausages in the base
• Once sausages are cooked remove from the sausages and set aside 
• Using the juices in the bottom of the saucepan to sauté the garlic, bacon, onion and celery for about 5 minutes until the onion has softened
• Chop the cooked sausages into slices  then add back into the saucepan
• Add in the beans, MMS, BBQ sauce, Worcestershire sauce and stock
• Bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavours to infuse.

Recipe Notes:

• Serving suggestion: top with a fried egg
• Keep covered in the fridge for a maximum of 3 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.

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.

SC Sausages & Beans

Serves: 4

Ingredients:

• 500g beef sausages (approximately 8 sausages)
• 1 x 400g can cannelloni beans, drained & rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, smashed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1/2 cup bbq sauce or steak sauce
• 1 beef stock cube

Method:

• Brown the sausages off in a frying pan over a medium-high heat, they do not need to be cooked through but well browned to help them keep their shape
• Place the beans, onion, garlic and stock cube in the base of the slow cooker
• Place the sausages on top
• Top with the MMS and the bbq sauce and place the lid on the SC
• Cook on LOW for 6 hours or HIGH for 3 hours
• Serve on a bed of creamy mash potato

Recipe Notes:

• Store 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.

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.

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.