Sweet Potato Chilli Hash

Serves: 1

Ingredients:

• 1 small sweet potato, approximately 150g, peeled and grated
• 1/2 small onion, finely diced
• 1/2 small red capsicum, finely diced
• 1/2 small long red chilli, finely diced
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoon rice bran oil
• 1 tablespoon fresh coriander
• 1 C4K Kitchen’s Perfect Poached Egg

Method:

• Heat the oil in a heavy based frying pan and add in the onion, capsicum and chilli and stir fry for 2 minutes until the onion softens
• Add in the grated sweet potato and the spices and stir fry for another 2 minutes or until aromatic
• Add in 2 tablespoons of water and reduce the heat to cook through while you poach your egg in accordance with the C4K Kitchen’s Perfect Poached Egg recipe
• Plate the hash up, top with your poached egg and fresh coriander

Recipe Notes:

• Store covered in the fridge for the maximum of 2 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.

C4K Potato Bake

Serves: 6-8

Ingredients:

• 6-8 large potatoes
• 1 small sweet potato
• 1 large onion, finely diced
• 150g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 tablespoon minced garlic
• 300ml sour cream
• 300ml light thickened cream

Method:

• Preheat the oven to 150 degrees Celsius
• Peel and cube the potato and sweet potato and place in a lasagne dish, stir through the diced onion and bacon pieces until well combined
• In a small mixing bowl combine the remaining ingredients, mix well and pour over the ingredients in the lasagne dish stir to ensure all the potato pieces are well coated
• Bake in the oven for 90 minutes, stirring ever 30 minutes.

Recipe Notes:

Þ Sweet potato is optional

Þ If you prefer to have a more traditional potato bake with sliced potatoes you are able to do this. The C4K Potato Bake recipe has cubed potatoes as it enables you to stir the potatoes which helps the potatoes cook evenly during the slower cooking process

Þ If you want a cheesy top on your potato bake add 1 cup of grated cheese in the last 30 minutes cooking time

Þ Store covered in the fridge for a maximum of 3 days

Þ 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.

Parsnip Pancakes

Makes: approximately 24

Ingredients:

• 500g parsnips
• 1 medium potato
• 1/2 onion, finely diced
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion salt
• 1 large egg, lightly beaten
• 1/2 cup plain flour

Method:

• Place peeled and chopped parsnips and potato in a .large saucepan and cover with salted water
• Bring to the boil then reduce heat and simmer covered for 15-20 minutes until tender
• Drain very well and mash, add in all other ingredients and mix well
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan
• Add a heaped tablespoon of batter and flatten slightly directly into the frying pan
• Pan fry each side for about 4 minutes until golden and crispy
• Once cooked sit on a paper towel to remove excess oil for a couple of 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

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.

Oven Baked Wedges

Serves: 4

Ingredients:

• 600 – 700g potatoes
• 2 tablespoons rice bran oil
• 1 tablespoon mixed herbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt

Method:

• Preheat the oven to 180 degrees Celsius
• Cut up the potatoes into wedges and place in a microwave safe plastic container
• Microwave the wedges on high In the plastic container for 5 minutes, do not add any liquid or place a lid on the container
• Sprinkle the herbs and spices evenly over the potato wedges once they came out of the microwave and spray generously with rice bran oil spray, toss well until the wedges are all well coated
• Spread 2 tablespoons of rice bran oil evenly over the bottom of a baking dish and place the wedges evenly in the baking tray.
• Bake in the oven for 25-35 minutes until golden brown, throughout the cooking process use a spatula under the wedges to ensure the wedges don’t stick to the bottom and to turn the wedges for even cooking.

Recipe Notes:

• You can pre-prepare these wedges and freeze for a later date after you have microwaved and coated with herbs & spice to replicate store bought frozen wedges
• Delicious served on their own with sour cream and sweet chilli sauce or a yummy side to any dish.
• This recipe is best served fresh

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 Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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.

Hasselback Potatoes

Serves: 4

Ingredients:

• 4 medium potatoes
• 1/4 cup butter, softened
• 1 tablespoon minced garlic
• 1 tablespoon shredded parsley
• 2 teaspoons lemon juice
• 1 teaspoon celery or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Use the twines of a fork to pierce all over the skins of the potatoes and place evenly on the microwave plate and microwave on high for 5 minutes
• Mix together the remaining ingredients and combine well
• Remove the potatoes from the microwave and use a sharp knife to cut about 3/4 cm apart for the length of the potato but only half way through the potato
• Evenly spread the butter mixture between the slices in the potato and then place on the prepared tray
• Bake the potatoes for 20 minutes until golden and crispy.

Recipe Notes:

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

Crunchy Potato Bites

Serves: 4-6 sides

Ingredients:

• 5 medium – large potatoes
• 1/2 cup plain flour
• 2 teaspoon chicken or vegetable stock powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 teaspoon ground black pepper

Method:

• Peel and chop the potatoes in about 1.5cm cubes and place them in a saucepan and cover with salted water. Bring to the boil then reduce heat, cover and cook for 10-15 minutes until they are ¾ cooked through. Drain very well
• In a small bowl mix the flours and seasonings
• Tip this mixture over the potatoes and mix gently but well so the potatoes are well coated
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan over medium heat
• Add the potatoes into the hot pan and cook over a medium heat for about 10 minutes continuing to flip and move the potatoes in the pan for an all over golden crispy crunch.

Recipe Notes:

• This recipe is best served fresh

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.

Crumbed Cauliflower

Serves: 4-6 sides

Ingredients:

• 1/4 head cauliflower
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon curry powder
• 1 cup breadcrumbs
• 1/2 cup plain flour
• Salt and pepper, to taste

Method:

• Cut the cauliflower into florets, roughly with the head the size of a cherry tomato
• Steam the cauliflower florets for only 5 minutes, remove the steamer basket and set aside to cool slightly
• Get 3 bowls, In the first bowl add about ½ cup plain flour and salt & pepper
• In the second bowl, add the egg, milk and curry powder, use a fork to beat together well
• In the last bowl add about 1 cup of breadcrumbs
• Gently coat each floret of cauliflower in each bowl; flour, egg wash and then breadcrumbs until all completed
• Heat 4 tablespoons of rice bran oil to a heavy based frying pan, add the cauliflower into the pan and turn when golden and crispy. It will only take a couple of minutes each side
• Once golden brown, remove from the frying pan and put on a piece of paper towel to remove excess oil.

Recipe Notes:

• This recipe is best served fresh

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.

Coconut Curry with Cauliflower and Potato

Serves: 4-6

Ingredients:

• 400ml can coconut milk
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 6 small-medium potatoes, peeled and diced
• 3 cups small cauliflower florets
• 1 cup frozen green beans
• 1/2 cup vegetable stock or water
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method:

• Heat 1 tablespoon rice bran oil in a large frying pan heat, add the garlic and onion and fry for about 5 minutes until softened.
• Add potatoes and continue to stir for a further 5 minutes so it doesn’t stick
• Add in the spices and stir until they become aromatic, then pour in the coconut milk and add the cauliflower and stir well to ensure the spices are evenly combined
• Simmer over a low heat for about 15-20 minutes until the vegetables are just tender and then add in the green beans; if the curry is a little thick add in the stock, otherwise do not add
• Remove from the heat and sit covered for 5 minutes to allow the beans to heat through.

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.

Cheesy Hash Browns
Makes: approximately 20

Ingredients:

• 4 medium potatoes
• 1 small onion
• 1 large egg
• 1/2 cup grated cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup SR flour
• Salt & pepper to taste

Method:

• Peel and grate the potatoes into a large mixing bowl
• Grab handfuls of the grated potatoes and squeeze firmly to remove all excess moisture from the potatoes discarding the extracted liquid. Complete until all potatoes have been squeezed to remove extra moisture
• Return the potatoes to the mixing bowl once completed
• Peel and grate the small onion and add to the mixing bowl
• Add all other ingredients and combine very well
• Heat a small amount of rice bran oil in a heavy based frying pan over medium heat and when oil is heated drop ¼ cup of the mixture into the frying pan and slightly flatten
• Cook the Hash Brown for about 4-5 minutes each side or until golden brown and the potato and onion is cooked through. You will need to adjust the heat if they are browning too quickly by not cooking through
• Place the cooked hash brown on a piece of paper towel before serving to ensure any excess oil is removed.

Recipe Notes:

• Store in an airtight container 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.