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Kia Kaha Pack Recipe Ideas

Note: you can always add eggs of your choice to these meals. Fruits and yogurts are for light meals. You can replace any meat and vegetables in any of these recipes. For more inspiration and recipes, join our Facebook Community here

Option 1: Shepherd's Pie (potatoes & cabbage)

  • • Preheat oven to 180oC• Peel potato and cut into 1/4s. Put into a pot, cover with water and bring to the boil. Reduce heat and simmer until cooked.
  • • Prepare the vegetables. Dice the onion and thinly slice the cabbage.• Add oil to the frying pan and turn to medium heat. Add mince to the pan, breaking up any lumps. Cook till browned
    • Add onion and cabbage to mince. Cook for 2-3 minutes.
    • Add tinned tomatoes, one of the spice mixes or any dried herbs you have at home, water, and season with salt and pepper. Cook for 5- 10 minutes, until the sauce has thickened.
    • Drain cooked potato, mash with milk and margarine.
    • Put mince mixture into a large heat proof casserole dish and spread mashed potato over the top. Sprinkle cheese over top of potato (optional). Bake for 30 minutes at 180oC.
    Serve Shepherd's pie.

Option 2: Shepherd's Pie (kumara & broccoli)

  • • Preheat oven to 180oC
    • Peel kumara and cut into 1/4s. Put into a pot, cover with water and bring to the boil. Reduce heat and simmer until cooked.
    • Prepare the vegetables. Dice the onion
    • Add oil to the frying pan and turn to medium heat. Add mince to the pan, breaking up any lumps. Cook till browned
    • Add onion to mince. Cook for 2-3 minutes.
    • Add tinned tomatoes, one of the spice mixes or any dried herbs you have at home, water, and season with salt and pepper. Cook for 5- 10 minutes, until the sauce has thickened.
    • Drain cooked potato, mash with milk and margarine.
    • Put mince mixture into a large heat proof casserole dish and spread mashed kumara over the top. Sprinkle cheese over top of potato (optional). Bake for 30 minutes at 180oC.
    • Serve Shepherd's pie with broccoli (stir-fried, boiled or steamed).

Option 3: Spaghetti Bolognese

  • • Cook the pasta in a large saucepan of water according to packet directions
    • In a large frying pan, brown the bacon and onion for 8-10 mins
    • Add the pasta sauce and tinned tomatoes.
    • Cover and simmer for 8-10 mins, stirring occasionally
    • Drain the pasta once its cooked and serve it onto the plates
    • Top the pasta with the broccoli (stir-fried, boiled or steamed)
    • Top with grated cheese
    • Serve

Option 4: Chicken & pasta with side of veggie

  • • Cook the pasta in a large saucepan of water according to packet directions
    • In a large frying pan, brown the chicken, with one spice mix of your choice, until cooked through.
    • Add the pasta sauce and tinned tomatoes. Cover and simmer for 8-10 mins, stirring occasionally. Drain the pasta once its cooked and serve it onto the plates
    • Serve the pasta, chicken with the eggs (fried or sunny side up)

Option 5: Stir-fry (bacon & pumpkins)

  • • Add the oil to a large frying pan or wok. Add the bacon, one of the spice mixes to the frying pan. Slice the onion and add to the frying pan; brown the bacon and onion, until chicken is cooked.
    • Serve the bacon stir-fried with pumpkins (boiled, steamed or baked)

Option 6: Stir-fry (chicken, cabbage with toasts)

  • • Add the oil to a large frying pan or wok. Add the chicken, one of the spice mixes to the frying pan. Slice the onion and add to the frying pan; brown the chicken and onion, until chicken is cooked.
    • Add the oil to a large frying pan or wok. Stir-fry the cabbage in the frying pan. Seasoned with salt and pepper to taste.
    • Serve the chicken with cabbage, with toasts.

Option 7: Cabbage Coleslaw with any meat of your choice

  • • Finely slice the cabbage. Add the mayonnaise and juice of half the lemon to a bowl and stir to combine. Pour over the cabbage and toss to coat in the dressing; taste and add extra dressing if preferred.
    • Stir-fry any meat with one of the spice mixes.
    • Baked pumpkin, potatoes or kumara to go with the coleslaw

Option 8: Soup

 

  • Slice the onions and garlic, then roughly dice any meat and vegetables or potatoes.  
  • In a large saucepan, melt half of the butter and half of the olive oil. Add the sliced onion, garlic, chopped vegetables and meat and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add the canned tomatoes, water, sour cream (or 1 cup of milk and 1 tsp of flour), sugar and soup-based spice mix.
  • Bring the soup to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes.
  •  

Croutons:

    • Dice the toast into 1.5cm cubes.
    • In a small pan, cook the remaining butter over moderately high heat until it begins to brown, about 1 minute.
    • Scrape the browned butter into a medium bowl. Add olive oil to the Pan.
    • Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
    •  
    • Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary.
    • Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

Option 9: Casserole

Toss any meat in the casserole spice mix and add to a large casserole dish

Peel and slice the any root vegetables and add to the casserole dish

Slice the onion and add to the casserole dish

Add 1/2c of water to the casserole dish and season with salt and pepper

Cover and bake in the oven for 40-45 mins at 180°C, stir occasionally and remove the lid for the last 15 mins to brown up the meat (add extra water if needed)

If the sauce needs to be thickened; combine 1 tbsp of flour in a bowl with a small amount of water and stir with a fork to form a runny paste, mix this through the chicken to thicken the gravy

Peel and dice the potatoes and cook in a large saucepan of water for 20 mins, drain the water once cooked

Mash the potatoes with the butter and milk, season with salt and pepper

Serve