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.

Cheesy Potato Hand Pies

Makes: 12

Ingredients:

• 3 sheets frozen puff pastry, defrosted
• 2 medium potatoes, grated
• 2 large florets cauliflower, grated
• 4 cloves garlic, finely diced
• 1 celery stalk, finely diced
• 1 onion, diced
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups grated tasty or mozzarella cheese
• 3/4 cup sour cream
• 2 tablespoons milk
• Pinch nutmeg
• Salt & pepper, to taste

Method: 

• Preheat oven to 180 degrees and line 2 baking trays with baking paper
• Combine the sour cream and nutmeg in a small jug and whisk together until the sour cream becomes more liquid 
• Combine all remaining ingredients, except the pastry sheets and mix well
• Add the sour cream mix in and stir until well coated
• Cut the pastry sheet into 4 equal sided squares 
• Place 2 tablespoons of mixture into the centre of the pastry square and fold the pastry over to form a triangle 
• Use the point of a fork along the edge of the pastry joins to seal the hand pie
• Repeat until all the mixture has gone
• Brush the tops of the hand pies with some milk and then bake for 20-25 minutes until golden brown.

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 5 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.

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.

Impossible Slice

Serves: 6-8

Ingredients:

• 1 onion, diced
• 1 large carrot, grated
• 1 zucchini grated
• 1 red capsicum, diced
• 1 celery stalk, finely diced 
• 150g sweet potato, grated
• 1 large potato, grated
• 5 mushrooms, diced 
• 3 cloves garlic, finely grated
• 3 rashers bacon, diced 
• 1/2 cup fresh parsley, shredded 
• 9 eggs, lightly beaten
• 1 cup wholemeal plain flour
• 1 cup natural yoghurt or sour cream
• 1 tablespoon of polenta (or breadcrumbs)

Method:

• Preheat oven to 180 degrees Celsius and spray a lasagne dish with cooking spray and sprinkle the polenta evenly over the bottom of the dish 
• Place the remaining ingredients into a mixing bowl and stir until very well combined
• Pour the mixture into the prepared dish and spread evenly
• Bake for 40-45 minutes or until set
• Allow to cool for 10 minutes before cutting and serving
• Delicious served both hot and cold.

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.

Egg Cakes

Makes: 8

Ingredients:

• 5 egg, lightly beaten
• 2 tablespoons plain flour
• 1/4 cup milk
• 70g diced bacon pieces 
• 1 tablespoon fresh parsley, shredded
• 2 spring onions, finely chopped
• 1 teaspoon minced garlic

Method:

• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of oil in a heavy based frying pan over a medium heat
• Place 4 pre-greased egg rings in the frying pan and fill with the egg cake batter
• Cook over a medium heat until the bottom is golden brown, approximately 3-4 minutes
• Remove the egg ring and then flip the egg cake, you may have some of the batter spread when taking the ring off
• Cook the other side until golden for approximately 2 minutes
• Serve either warm of cold.

Recipe Notes:

• Store inn air tight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 30 days.

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.

Sour Cream & Chives Crackers

Makes: approximately 48 

Ingredients:

• 4 tablespoons butter, melted
• 2 cups plain flour
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoon dried chives
• 1 tablespoon powdered milk (optional)
• 1/3 cup ground Parmesan cheese
• 1 1/4 cup milk

Method:

• Preheat an oven to 180 degrees Celsius and line 2 trays with baking paper
• Place all ingredients in a mixing bowl and using a wooden spoon mix until well combined
• Place half the mixture onto one baking tray and spread evenly as thin as possible over the baking paper 
• Bake for 20 minutes
• Remove from the oven and use a pizza cutter to cut into your desired shape and size crackers and flip each cracker over
• Return the tray to the oven and bake for another 5-10 minutes or until the crackers are golden and crispy
• Repeat with the remaining mixture on the second baking sheet
• Bake as per the first tray
• Once baked transfer to a wire rack and cool completely.

Recipe notes:

• Store in an air tight container in a cool dark place for a maximum of 2 weeks
• 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.

Mini Pea & Feta Fritters

Makes: 12

Ingredients:

• 1 cup frozen minted peas
• 75g feta cheese
• 1 egg
• 1/2 cup wholemeal SR flour
• 1/4 cup milk
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried onion flakes

Method:

• Place the peas in a small saucepan and just cover with water, bring to the boil and then simmer for no longer than 5 minutes
• Drain the peas well and place into a mixing bowl
• Use a fork to squash and mash the peas until they are partially broken down
• Add in the feta cheese and continue to mash the two together until you have a coarse textured mash
• Add in the remaining ingredients and use a spatula or wooden spoon to mix until well combined
• Heat 1 tablespoon of oil in a heavy based saucepan
• Dollop about 1 tablespoon of the fritter batter into the pan, repeat without overcrowding the pan
• Cook for approximately 3-5 minutes until golden and then flip cooking for another 3-5 minutes
• Drain on some paper towel before serving.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• Delicious served both hot and 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.

Gluten Free Potato Cakes

Makes: 10

Ingredients;

• 500g potato
• 3 spring onion, finely sliced
• 2 cloves garlic, finely diced
• 1 egg, lightly beaten
• 2 tablespoons arrowroot flour

Method:

• Pierce the potato skins all over with a fork
• Microwave the potatoes on high for 4-5 minutes to partial cook the potatoes
• Grate the half cooked potatoes, skins included
• Stir through the remaining ingredients until well combined
• Place 4 progressed egg rings in a lightly oiled frying pan and place about 2 tablespoons of mixture into each egg ring and flatten down 
• Cook for about 4-5 minutes or until lightly golden, remove the egg ring and then flip the potato cake
• Cook on the other side for 4-5 minutes or until golden
• Serve warm or also delicious cold as a lunchbox variation

Recipe Notes:

• Store in an air tight container for a maximum of 3 days
• Once cooked 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.

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

Vegetable Dumplings

Makes: Approximately 48

Ingredients:

• 1-2 packets of prepared wonton/dumpling wrappers
• 1 tablespoon fresh grated ginger
• 6 cloves garlic, freshly grated
• 1 onion, finely diced
• 500g mixed mushrooms, finely sliced
• 2 cups shredded wombok
• 3 small-medium carrots, grated
• 1 broccoli stem, grated
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce

Method:

• Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
• Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
• Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
• Transfer to a mixing bowl and allow to cool for about 10 minutes
• Mix through the sesame oil, rice wine vinegar and the soy sauce
• To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
• Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
• Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
• Repeat until all the mixture is used
• To cook your dumplings:
  • Steam, place in a bamboo steamer and steam for 10 minutes
  • Deep Fry, for 2-3 minutes until golden and crispy
  • Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid.  Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
• Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce

Recipe Notes:

• Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
• Prepared and uncooked dumplings are 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.