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.

Curry Crunch Potatoes

Serves: 4 sides

Ingredients:

• 500g potatoes
• 1 tablespoon butter
• 1 tablespoon rice bran oil
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Method:

• Peel and dice the potatoes into even sized cubes of approximately 1.5cm
• Boil the cubed potatoes for approximately 15 minutes or until they are slightly undercooked
• Drain the potatoes into a metal seive vigorously shaking, this will remove excess water as well as roughen up the exterior of the potatoes
• Melt the butter in a heavy based frying pan
• Add in the oil and all the spices and fry off the spices for approximately a minute until aromatic
• Add in the potatoes to the frying pan and toss the potatoes continuously until well coated
• Continue to cook the potatoes tossing and turning regularly until golden and crispy, approximately 5 minutes.

Recipe Notes:

• Store covered in the fridge for maximum of 3 days
• This recipe is freezer friendly, for best results freeze after the parboiled potatoes have been coated in the curry crunch so when defrosting you just follow the last method step.

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.

C4K Irish Stew

Serves:4-6

Ingredients:

• 700ml chuck steak
• 1 leek, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 parsnips, diced 
• 1 turnip, diced
• 1 zucchini, diced
• 4 garlic cloves, finely chopped
• 1 cup dark beer (I.e. Guinness or stout)
• 1 cup dry white wine 
• 1 cup beef stock
• 1 cup frozen minted peas
• 2 tablespoons cornflour 

Method:

• Place all ingredients except the peas and corn flour in a slow cooker And mix well
• Cook on LOW for 8 or HIGH for 4 hours
• Add the peas to the slow cooker
• Stir the corn flour into 1/4 cup water and make a paste
• Pour the paste into the slow cooker and mix very well
• Finish on HIGH for 30 minutes and serve.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• The white wine can be replaced with red wine if you prefer
• The dark beef can not be substituted or omitted for it to remain an Irish stew
• Lefts overs are delicious as a pie filling.

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 & Cherry Tomato Risotto

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 small onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 cup arborio rice
• 1 x 400g whole peeled cherry tomatoes
• 1 cup mixed frozen vegetables 
• Up to 2 cups chicken stock
• 1-2 cups leftover chicken
• 3/4 cup fresh grated Parmesan cheese

Method:

• Heat the oil in the base of a large heavy based saucepan 
• Sauté the onion, celery and garlic for approximately 2 minutes or until the onion softens
• Add in the arborio rice and stir so the rice is well coated in the residual oil
• Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed
• Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly 
• Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed 
• Repeat for approximately 25 minutes or until the rice is tender to bite
• Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through
• Serve topped with some additional Parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a ms into of 2 days
• This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional 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.



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.

Banana Choc Mini LoavesMakes: 12

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup brown sugar
• 1 teaspoon mixed spices
• 3/4 cup dark choc chips 
• 3 over-ripe bananas, mashed
• 50g butter, melted
• 2 eggs, gently whisked
• 1 cup milk
• 1 teaspoon vanilla extract or extract paste

Method:

• Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
• In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
• Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
• Evenly spread the mixture between the 12 mini loaf trays
• Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
• Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight contain below 27 degrees for a maximum of 5 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.

Blended Carrot Cake with Cream Cheese Glaze

Makes: 1 X 20cm round or square cake

Cake Ingredients:

• 1 cup oil
• 1 cup caster sugar
• 4 eggs
• 4 carrots, roughly chopped
• 2 1/4 cups plain flour
• 2 teaspoons baking powder

Glaze Ingredients:

• 150g spreadable cream cheese
• 1 cup icing sugar 
• 1 teaspoon lemon juice 
• 3/4 cup chopped walnuts 

Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm square or round cake tin by greasing well
• Place the oil, sugar, eggs and carrots in a food processor and blend until smooth
• THERMO COOKING [Speed 6, 20 seconds]
• Pour the mixture into a mixing bowl and add in the remaining cake ingredients and fold through using a spatula until well combined
• Pour the batter into the prepared cake tin and bake for 40-50 minutes or until a cake skewer comes out clean
• Remove the cake from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire cake rack.

• To make the glaze, blend the ingredients together and pour over the cooled cake
• Top with the chopped walnuts 
• Place the cake in the fridge for about an hour for the glaze to set

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The cake without the glaze 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.

Chicken Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

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.