Chicken Laksa
Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 1 litre chicken stock
• 400ml coconut milk
• 1/2 jar Five Tastes Laksa Paste
• 1 bunch bok choy
• 1 cup bean sprouts
• 1/2 cup oyster mushrooms
• 100g fried tofu puffs
• 100g dried vermicelli noodles
• 100g fresh egg noodles
• 1 tablespoon peanut or sesame oil

Method:

• Add chicken stock into a saucepan and bring to the boil
• Once boiling add in the chicken breasts and wait until the water returns to the boil, once boiling again reduce the heat to a low simmer and cover with a lid. Simmer for 15 minutes or until chicken is just cooked through
• Remove the chicken from the heat and keep the chicken in the liquid for 5 minutes then remove from the poaching liquid and slice ready for the laksa and keep the poaching liquid to form your laksa base
• Place the 2 lots of noodles in a large heatproof bowl and cover with boiling water
• Add the oil and laksa paste to a hot wok or frying pan for about 1 minute until fragrant
• Stir in the stock/poaching liquid and bring to the boil, then add the coconut milk, bok choy ends, mushrooms and tofu puffs and simmer for 2 minutes
• Add in the sliced chicken, boy choy tops and the bean sprouts and simmer for a further 5 minutes
• Drain the noodles and spread between the serving bowls and then top with the chicken laksa soup mix.

Recipe Notes:

• For a VEGETARIAN version, replace the chicken stock with vegetable stock, omit the chicken and double the tofu.
• Store covered in the fridge for a maximum of 2 days (however best served fresh)
• 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.

Chickpea Patties
Makes: 12

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup mixed mashed vegetables
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Juice from 1/2 lemon
• 1 cup breadcrumbs

Method:

• Place the drained chick peas into a blender and pulse until mashed consistency
• Add all other ingredients, except breadcrumbs into the food processor and blend until it comes together
• Gradually add in the breadcrumbs approximately 1/4 cup at a time until a soft dough comes together that will allow you to form a patty shape
• Shape the mixture into the desired patty size
• Shallow fry in a hot frying pan with some rice bran oil for about 5 minutes both sides until golden and crispy.

Recipe Notes:

• This recipe can also be used as a chickpea nuggets recipe
• You could also oven bake these patties but they will not have the same golden crunch that pan frying will provide
• The picture shows the Chickpea Patties served with a wholemeal roll with tahini on the roll instead of butter and the salad of lettuce, red onion, cucumber and tomato
• 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.

Cheesy Cauliflower Slice
Makes: approximately 24 squares

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1 large eggs
• 1 teaspoon mixed herbs
• 1 teaspoon minced garlic

Method:

• Preheat oven to 220 degree Celsius, grease and line a baking tray with baking paper
• Place the cauliflower florets into a food processor or thermo cooking unit (Speed 6 for 8 seconds) and blend to a bread crumb like texture, once complete transfer the cauliflower meal into a sieve lined with a fresh linen/muslin cloth
• Place the sieve on top of a saucepan with some water, bring the water to a boil then cover to steam the cauliflower for 5 minutes
• Press cauliflower with a large spoon to push out liquid then pick up the cloth and ring out the ends to remove as much excess liquid as possible
• Combine the cauliflower, half of both the cheeses, the egg and herbs into a bowl and mix well
• Spread onto baking tray and use your hand to shape into an even-thickness rectangle. Sprinkle remaining half of both cheeses on top
• Put in the oven for 20-30 minutes or until the cheese is melted and the sliced cooked through
• Use a pizza cutter to slice while it is still hot as once the cheese sets it’s more difficult to cut
• Allow to cool lightly on the baking tray for 10 minute before transferring to the separate squares to a cooling rack.

Recipe Notes:

• Soak the muslin cloth immediately otherwise can be quite pungent when it dries.
• Store in an airtight container in the fridge for a maximum of 3 days
• 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.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container 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.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• Store in an airtight container 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.