Vegetable and Bacon Soup

Serves: 4-6

Ingredients:

• 1 leek
• 3 celery stalks
• 1 zucchini
• 1 swede
• 1 turnip
• 2 parsnips
• 2 carrots
• 200g sweet potato
• 200g butternut pumpkin
• 2 bacon bones, approximately 300g
• 1 tablespoons chicken stock powder
• Salt & pepper, to taste

Method:

• Peel all vegetables that require peeling and roughly chop all vegetables to the same size
• Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
• Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
• Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
  textures
• Optional extra to serve with a dollop of sour cream.

Recipe Notes:

• Store covered 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.

SC Silverside with Cheesy Cauli Sauce

Serves: 4-6

Ingredients:

• 1.2 – 1.5kg corned beef silverside
• 1 large onion
• 2 carrots
• 2 bay leaves
• 6 whole cloves
• 1 cup white vinegar
• 1 teaspoon ground ginger

Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup grated cheese
• 1/2 teaspoon nutmeg
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1 cup cauliflower puree

Method:

• Place all the ingredients in the base of your slow cooker and the sit the silverside on top
• Cover with water and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

• To make the sauce, place the butter and flour in the base of a sauce and whisk over medium for 2-3 minutes until you created a cooked out rue
• Gradually add in the milk and continually whisk for about 5 minutes until you have a smooth rich creamy sauce
• Add in the cheese, nutmeg, salt, garlic and cauliflower puree and stir through until the cheese melts and the puree warms.

Recipe Notes:

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

Vegetable Rostis

Makes: approximately 24

Ingredients:

• 4 medium potatoes
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 4 tablespoons plain flour
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Grate all the vegetables
• Squeeze out all the moisture from the vegetables one handful at a time
• Stir through all other ingredients with your hands until well combined.
• Add spoonful’s, or your desired size, to a hot frying pan with a bit of oil or canola spray until golden
• Cook for about 2-3 minutes and then flip and cook the other side for the same time until crispy on both sides

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Any hard root vegetable can be used in this recipe (pumpkin, swede, turnip, beetroot etc.)

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.

Sugar Cookies

Makes: approximately 24

Ingredients:

• 3 cups SR flour
• 1 cup caster sugar
• 1/2 cup canola oil
• 3 eggs
• 125g thickened cream

Method:

• Preheat the oven to 180 degree Celsius and line 2 baking trays with baking paper
• Add all ingredients except the flour into a mixing bowl and use electric beaters to bring the ingredients together
• Add the flour and use the beaters on a low speed until well combined, making sure you scrape down the side of bowl to ensure everything is combined
• Roll into meatball sized balls and then press down with a fork
• Cook for 10 minutes or until golden.

Recipe Notes:

• Store covered in an airtight container for a maximum of 5 days
• This recipe is freezer friendly for the dough pre-cooking

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.

SC Creamy Porridge

Serves: 4-6

Ingredients:

• 1 cup rolled oat (not quick oats)
• 2 cups milk
• 2 cups water
• 1 tablespoon raw sugar

Method:

• Place all ingredients in the slow cooker and stir well
• Leave on the lowest possible setting overnight, alternatively it take 90 minutes on high
• Stir through and top your creamy porridge with you preferred additions

Recipe Notes:

• This recipe is best served fresh and is not freezer friendly
• Picture shown has 1 mashed banana, cinnamon and nutmeg stirred through and topped with fresh banana and maple syrup
• Suggested additions are; fresh fruit and berries, dried fruit, nuts, seeds and spice
• Suggested sweetener are; honey, maple syrup, rice malt syrup, golden syrup 

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.

SC Lamb Shanks in MMS

Serves: 4

Ingredients:

• 4 lamb shanks
• 1/4 cup plain flour
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken stock
• 1 large onion
• 2 carrots
• 1 zucchini
• 100g pumpkin
• 100g sweet potato
• 1 celery stalk
• 1 tablespoon minced garlic
• 1 fresh rosemary sprig
• 1 large bay leaf
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 2 tablespoon Worcestershire sauce

Method:

• Roll the lamb shanks in the plain flour and place in the slow cooker bowl
• Peel appropriate vegetables and chop them all into about 1-2cm chunks and place on top of the shanks
• Top the vegetables with garlic, rosemary, bay leaf and salts the pour the sauce, MMS & stock over the contents of the bowl stirring gently the replace the lid
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly ensuring the shanks are frozen in the sauce
• Any left over make for a delicious 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.

SC Hickory Smoked Pulled Pork

Serves: 8-10 people

Ingredients:

• 2-3kg pork shoulder
• 2 tablespoons liquid hickory smoke
• 1 cup BBQ sauce
• 1 cup beef stock

Method:

• Put the piece of pork in the slow cooker bowl.
• Massage well 1 tablespoon of the hickory liquid smoke into the flesh of one side of the roast, flip the roast over and repeat with another tablespoon of hickory liquid smoke. Do this over the SC bowl so any drips remain in the bowl for the duration of the cooking process
• Add BBQ sauce and stock to the slow cooker and place the lid on the slow cooker
• Cook on low for a minimum of 10 but preferably 12 hours
• At the end of the cooking time use tongs to remove the rind and all of the bones and then use 2 forks (or the tongs) to pull the pork apart.
• Stir well so the juices in the slow cooker coat the meat generously.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• When reheating frozen pulled pork you may need to rehydrate and add some moisture back in, this can be completed with either stock of BBQ sauce 

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.

Vegetable Bake

Serves: 6

Ingredients:

• 2 carrots
• 6 brussel sprouts
• 200g butternut pumpkin
• 200g sweet potato
• 1/2 head broccoli
• 1/4 head cauliflower
• 1 zucchini
• 1 tablespoon butter
• 1 tablespoon plain flour
• 1 1/2 – 2 cups milk
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated butter

Method:

• Peel the carrots, pumpkin & sweet potato and chop with the zucchini into about 2cm cubes, cut the cauliflower and broccoli into 2cm florets , husk and halve the Brussel spouts. Steam the vegetables for about 10 minutes and remove the heat.
• While the vegetables are steaming turn your oven on to preheat to 180 degrees Celcius and start preparing the cheese sauce
• To make the cheese sauce melt the butter in a saucepan and add in the flour, whisk these together to form a paste and cook this rue for about 2 minutes to cook out the flour taste
• Add in 1 cup of milk and continually whisk until you get a thick and smooth adding in more milk 1/2 cup at a time until you get a smooth sauce with the consistency of custard, remove from the heat and stir through the cheeses
• Pour the vegetables into an oven proof dish and top with the cheese sauce and gently stir
• Sprinkle the breadcrumbs and grated butter evenly over the top and bake for 15-20 minutes until golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The vegetables in the recipe can be interchanged to whatever you have in your fridge, pantry and/or freezer

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.

SC Pork & Apples

Serves: 4-6

Ingredients:

• 4 pork forequarter chops, approximately 800g
• 1 large onion
• 1 celery stalk
• 4 apples, peeled and cored
• 1 tablespoon chicken stock
• 1 teaspoon garlic powder
• 1 1/2 tablespoon apple cider vinegar
• 1 cup water

Method:

• Place the roughly chopped onion, celery and apples in the bottom of the slow cooker
• Sprinkle the stock and garlic powder over the top of the vegetables and place the pork chops on top
• Pour the water and the apple cider vinegar over the top and place the lid on the slow cooker
• Cook on LOW for 4-6 hours or HIGH for 3 hours
• Extract the bones and the rinds from the chops from the slow cooker bowl and stir well
• Thicken with a corn flour paste if required.

Recipe Notes:

• Store covered 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.

Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

• 500g turkey mince
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons plain flour

Method:

• Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined
• Roll into small meatballs and very lightly coat in the plain flour
• Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.
• Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked
• If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

• Store covered for a maximum of 2 days
• This recipe is freezer friendly
• When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

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.