Onion snags

1 kg thick beef sausages
1 sliced onion
1/4 cup soft brown sugar
1 large tomato diced

Cook the snags on a medium flame. While your snags are cooking, brown the onions on the hot plate.
Once they onions are brown sprinkle about a quarter of a cup of soft brown sugar over them and leave them until they start to caramelise. When the sugar dissolves and goes all gooey your onions are done.
When your snags are cooked, remove them from the heat and allow them to cool slightly. Slit the sausages. Place a tablespoon of the caramelised onions into the sausages.


Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Mango Quick Fish

4 pieces fresh Fish boned and cleaned
½ cup Extra Virgin Olive Oil
2 fresh mangos
cracked pepper

Coat fish liberally with extra virgin olive oil and cracked pepper.
Cook on a medium heated BBQ surface or flat fry pan. Cook fish till you can see the flesh turning white up to half way through, and then grind some more cracked pepper onto the exposed non-cooked surface before flipping over.
Serve with BBQ or pan-cooked fresh mango flesh.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Jam Drops

Makes 60
1 cup butter, softened
1/2 cup caster sugar
2 cups plain flour
jam of choice
Preheat oven to 180 degrees C.
Cream butter and sugar until light and fluffy. Fold in flour and spoon into heaped dollops onto a paper lined baking tray.
Use the end of a wooden spoon to push a hole nearly to the base of the biscuit dough. Fill hole with jam of choice and bake for 15 minutes or until slightly golden.
Remove from oven and allow to cool before serving.

Optional: Dust with icing sugar to jazz them up a bit for a bit of adult afternoon teas.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Healthy Hotdogs

 4 wraps
4 organic Sausages
1½ cups grated cheddar cheese
1 cup shredded carrot
 
Grill or BBQ sausages.
Lay wraps out and sprinkle equal portions of cheese onto each. Add chosen vegetable and rollup.


Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Cookies and Cream Ice Cream

380g tin condensed milk
600ml whipping cream
200g high quality chocolate
200g pkt plain chocolate bickies

Melt chocolate in a microwave, stirring every 30 seconds.
Leave to stand and while cooling beat condensed milk and cream until thick, stir in melted chocolate and smashed bickies, pour into a paper lined tray, cover and freeze overnight.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

French toast

4 pieces of stale bread
4 eggs
1/2 cup milk
1/4 tsp. mixed spice

Beat eggs and milk and spice together, soak bread in the mixture.
Once bread is soaked, place into hot non-stick pan and cook on both sides until just golden in colour.

Optional – Serve with fresh fruit and real maple syrup.


Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Fluffy Cheese Omelette

3 Eggs
1 Pinch of Salt
3 tablespoons cold Water
½ grated Cheese


Separate your egg whites and add a pinch of salt. Beat until mixture is white and fluffy. Fold through egg yolks, add 3 tablespoons of cold water and lightly whisk. Add half a cup of cheese and mix. Pour into a pre-heated fry pan (medium heat), allow it to go golden brown and flip.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Chicken Stir Fry

300 g chicken breast fillets sliced
3 tablespoons Sweet Chilli Sauce
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce

Slice the chicken breast fillets into thin slices. Heat a fry pan on high. Add sweet chilli, hoisin and soy sauce and stir well.
When the sauce begins to bubble, add the chicken fillets and stir to combine. Cook until the chicken is done (approx. 5 minutes)
Serve on a bed of rice.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Chicken Nuggets

2 chicken breasts cut into bite size pieces
1½ cups organic breadcrumbs
1½ cups organic mayonnaise
1 tablespoon Butter melted
Preheat oven to 180C.
Coat chicken with mayonnaise and roll in breadcrumbs.
Lay on a baking paper lined baking tray.
Drizzle with a little butter and bake for 20 minutes.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Chicken Casserole

500g Chicken
1 Leek
2 Carrots
1 packet farmhouse chicken casserole
Place 500 grams of cut chicken pieces into a casserole dish.
Add a chopped leek, two chopped carrots, a packet of chicken casserole base and two cups of water.
Put in a pre-heated oven at 160c for two hours.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Chicken BBQ Burgers

½ cooked BBQ Chicken
1 cup wholegrain breadcrumbs
½ cup Sour Cream
4 hamburger Buns
Preheat oven to 180C.
Mix chicken, breadcrumbs and cream together and season with sea salt and pepper. Roll into patties and bake in a 180C oven for 20 minutes.
Serve in buns with lots of salad and BBQ sauce

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Bagoong Chicken BBQ

ingredients:

500 grams Chicken breast fillet, skin on
AJI GINISA Original
1 cup tomato ketchup
1/4 cup pineapple juice
1 teaspoon worcestershire sauce
3 tablespoons brown sugar
2 teaspoons Bagoong alamang
1 tablespoon chili powder
2 tablespoons olive oil
1 tablespoon sesame oil
Rice to serve

Directions:
1. In a bowl, combine the ketchup, pineapple juice, sugar, bagoong alamang, chili powder, olive oil and sesame oil. Then season with salt, pepper and AJI GINISA, whisk.
2. Quick marinade the chicken in the mixture and grill skin side down. Set aside.
3. Meanwhile, make the sauce by simmering the marinade mixture.
4. Serve the grilled chicken with the sauce.


RECIPE AND PHOTO COURTESY OF QUICKFIRE

Caramel & Coconut Ice Cream

Serves 8


600ml cream
380g can caramel top ‘n’ fill
2 tbs Bailey’s liqueur
¼ cup shredded coconut, toasted

Combine cream, caramel and liqueur in large bowl and beat until thick and creamy with an electric mixer.
Fold in coconut and pour into a paper lined baking tin, cover and freeze for at least 4-6 hrs before serving.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Basic crepes

Makes 30.

3 eggs
1 ½ cups milk
2 ¼ cups plain flour
1 tsp. macadamia nut oil
Blend all ingredients together with 1 and ½ cups of water.
Heat a non-stick frying pan and add the oil swirling around to coat the entire surface. Pour about ¼ cup of mixture into the pan and swirl in a circular motion outwards so the batter is even. Cook for about 2 minutes or until the bottom is light brown and flip over to cook other side, repeat until mixture is gone.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients