Jerk Marinade

Ingredients:

• 1/2 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 red long red chilli, sliced (seeds removed for a mild marinade)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon cinnamon
• 1 tablespoon allspice
• 2 tablespoon fresh ginger, sliced
• 4 cloves garlic, sliced
• 4 spring onions, sliced

Method:

• Place all ingredients into a food processor and pulse 3 or 4 times until the marinade comes together

Recipe Notes:

• To be stored in the fridge for a maximum of 3 days
• This recipe is not suitable for the 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.

Beef & Sweet Potato MMS Madras with Raita
Serves: 4-6

Ingredients:

• 1 tablespoon rice bran oil
• 800g chuck steak or gravy beef in 1-2cm chunks
• 1 portion of Mumma’s Magic Sauce
• 1 small-medium sweet potato, peeled and diced into 2cm cubes
• 1 beef stock cube

Madras Curry Paste Ingredients:

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground chilli
• 2 cloves crushed garlic
• 1 teaspoons fresh grated ginger
• 2 1/2 tablespoons lemon juice.

Raita Ingredients:

• 1 1/2 cups natural yoghurt
• 1/3 cup fresh mint, shredded
• 1/4 cup fresh coriander, shredded
• 1/2 teaspoon caster sugar
• 1/2 teaspoon garam masala
• 1 teaspoon lemon juice

Method:

• To make the Madras curry paste place all the ingredients into a bowl and set aside.
• Heat the rice bran oil and a heavy based frying pan and brown off the diced meat in two batches.
• Return all meat the pan along with the prepared curry paste and cook the paste off for about 2 minutes until aromatic.
• Add in the diced sweet potato, stock cube and Mumma’s Magic Sauce and bring to the boil.
• Reduce the heat and place the lid on the pan and simmer on the lowest heat for approximately 90 minutes until the meat is tender.
• Prior to serving combine all ingredients for the Riata in a small mixing bowl and stir until welcome combined.
• Serve with steamed rice and naan bread made from 2ID

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.

Hearty Winter Stew
Serves 4-6

Ingredients:

• 1 tablespoon rice bran oil
• 800g chuck steak or gravy beef, chopped in 2cm chunks
• 1 portion of C4K Kitchen’s French Onion Soup Mix or store bought packet of French Onion Soup mix
• 1 onion, sliced in 1cm cubes
• 2 cloves garlic, chopped
• 1 stalk celery, finely chopped
• 2 carrots, sliced in 2cm chunks
• 1 zucchini, sliced in 2cm chunks
• 3 small potatoes, chopped into 2cm chunks
• 70g green beans
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce

Method:

• Heat the oil in a heavy based saucepan over medium high heat and brown of the steak in 2 batches.
• Return all of the meat to the saucepan and add in the French onion soup mix and the diced onion and sauté for approximately 2 minutes until the onion starts to soften.
• Add in the remaining ingredients into the saucepan and stir well.
• Simmer on a low heat for 60-90 minutes until the meat is tender.
• Alternatively you can cook in a slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with some fresh crusty bread or homemade damper.

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.

French Onion Soup Mix
Makes 2 portions

Ingredients:

• 50g dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt reduced chicken stock powder
• 1 teaspoon celery salt
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon turmeric
• 1/2 teaspoon black pepper

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

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.

Mexican Spice Mix
Makes 2 portions

Ingredients:

• 2 teaspoons chilli powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

Recipe Notes:

• Store in an airtight container for a maximum of 30 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.

Moroccan Spice Mix
Makes 2 portions

Ingredients:

• 3 teaspoons ground nutmeg
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon cinnamon

Method:

• Mix all ingredients until well combined
• Store in an air tight container or zip lock bag.

Recipe Notes:

• Store in an airtight container for a maximum of 30 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.

All Day Breakfast Quiche
Makes: 1 large quiche

Ingredients:

• 1 1/2 sheets frozen shortcrust pastry, defrosted
• 1/2 zucchini, thinly sliced
• 1 small red onion, diced
• 2 rashers bacon, rind removed and diced
• 1 tomato, halved and sliced
• 3 mushrooms, thinly sliced
• Handful baby spinach, roughly chopped
• 200g sour cream
• 3/4 cup grated cheese
• 6 eggs, lightly beaten

Method:

• Preheat oven to 180 degrees Celsius and grease your quiche tin.
• Knead your defrosted 1 ½ sheets of shortcrust pastry together until into a smooth pastry ball, then roll out big enough to cover your quiche tin and line the tin with pastry, use a knife to trim the pastry to align with the top of the tin
• Prepare to blind bake by placing baking paper in the pastry case and fill with baking beads and blind bake the crust for 10 minutes.
• While the crust is baking prepare the remaining ingredients and mix well.
• In another bowl mix the sour cream, cheese and eggs, lightly whisk, if you think the consistency is too thick add a dash of milk.
• Once the pie crust comes out of the oven remove the baking beads and baking paper and fill the pie crust with the vegetables packing in well. Pour the egg & sour cream mixture evenly over the top.
• Bake in the oven for 30-40 minutes until the egg mixture is set and golden.

Recipe Notes:

• 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.

Ham Hock Soup
Serves: 6

Ingredients:

• 1.2 – 1.5kh ham hock
• 2 cups beef stock
• 6 cups water
• 1 leek, diced
• 2 stalks of celery, finely sliced
• 2 carrots, sliced 1cm thick
• 2 zucchini, sliced 1cm thick
• 300g butternut pumpkin, diced in 2cm chunks
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon celery salt

Slow Cooker Method:

• Place the ham hock in your slow cooker bowl and then add in all remaining ingredients
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

Stove Top Method:

•  Place the ham hock in a large stock/soup pot and then add in all remaining ingredients
• Bring the soup to a boil, place the lid on the pot and reduce to a low heat.
• Simmer for approximately 2 hours or until your ham hock is starting to fall apart.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

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.

Mumma’s Magic Sauce
Mumma’s Magic Sauce which is also fondly referred to as MMS is a great staple sauce to have in your fridge and freezer at home instead of using store bought jar sauces and has the hidden addition of lots of hidden vegetables in the sauce that even the fussiest eater will never see.
Makes: 8 portions of 750-800ml per portion

Ingredients:

• 680ml bottle Tomato Passata (or tomato puree)
• 2 x 400ml cans whole peeled tomatoes
• 1 x 400ml can whole peeled cherry tomatoes
• 4 celery stalks
• 1 leek
• 2 onions
• 4 carrots
• 250g pumpkin
• 250g sweet potato
• 1/2 head cauliflower
• 1/2 head broccoli
• 2 zucchinis
• 1 red capsicum
• 2 tablespoons minced garlic or 6 garlic cloves
• 1 tablespoon mixed herbs
• 2 bay leaves
• 2 tablespoons chicken or vegetable stock powder

Method:

• Prepare all vegetables as required and cut roughly into about 3cm chunks.
• Place them into a large stock or soup pot and cover with the passata and canned tomatoes.
• Add in the garlic, herbs and stock powder than top up with enough water to just covered the vegetables.
• Bring the pot to the boil, then place the lid on the pot and reduce the heat to low and simmer for 60-90 minutes.
• To cook in the slow cooker cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the Bay leaves, allow the sauce to cool slightly then use a stick blender to process the sauce until
• you have a smooth consistency

Thermo Cooking Mumma’s Magic Sauce
Makes: 3 portions of 750-800ml

Ingredients:

• 680ml bottle Tomato passata (or tomato puree)
• 200g carrots
• 200g zucchini
• 200g cauliflower
• 1 red capsicum
• 1 onion
• 1/2 leek
• 2 celery stalks
• 1 teaspoon celery salt
• 1 teaspoon chicken stock
• 1 tablespoon minced garlic (or 2 garlic cloves)
• 2 teaspoons mixed herbs

Method:

• Add in one vegetable at a time pulsing a couple time to chop the vegetables, repeat until all vegetables are chopped
• Add in the tomato passata and all remaining ingredients
• Cook on Speed 1, 100 degrees for 10 minutes
• Cook on Speed 2, 90 degrees for 15 minutes
• Allow to cool for 10 minutes (this step is essential otherwise you will be cleaning up a BIG mess)
• Blend on Speed 6 for 30 seconds, use a spatula to wipe down the sides of the thermo bowl
• Blend on Speed 10 for 7 seconds

Recipe Notes

To use fresh tomatoes instead of bottled and canned tomatoes use the following quantities:

• 680ml bottle tomato passata you need 1.5kg of fresh tomatoes
• 400ml can whole peeled tomatoes you need 800g of fresh tomatoes
• 400ml can whole peeled cherry tomatoes you need one punnet of cherry tomatoes
• You will need to taste as the sauce can be bitter depending on the ripeness of the tomatoes, to overcome the bitterness you can add in 2 grated apples to help sweeten the sauce
• Too peel the fresh tomatoes, use a sharp knife to gentle score the skin of the tomato with a cross and plunge the tomato gently into a large pot of boiling water for 2 minutes.  Remove from the boiling water and place into a bowl of cold water then peel.

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.

2 Ingredient Dough with the C4K touch
Makes: 2 large pizzas or approximately 12 scrolls

Ingredients:

• 1 cup natural or Greek full fat yoghurt
• 1 1/2 – 2 cups SR Flour
• 1 heaped teaspoon baking powder

Method:

• Add yoghurt, baking powder and 1 cup of SR Flour into a mixing bowl and mix together with either a butter knife or a spatula
• Depending on the yoghurt brand you use, you may require to add more SR Flour until the dough starts to come together into a ball, additional flour should be added gradually in increments of 1/4 cup
• Once your dough starts to ball turn the mixture out onto a clean, dry and floured surface. Knead the dough until it comes together to form a smooth ball of dough, you may need to add additional flour still at this point to remove all “stickiness” in the dough.  For the most effective knead use the palm of your hands rather than your fingers
• Roll the dough out to the required thickness for your purpose using a floured rolling pin

Note:

• If you are making flat breads, gozlemes or anything else that you do not want to rise and prefer a bit denser leave out the baking powder from the recipe
• If you are making sweet dough you can replace the natural yoghurt with vanilla or other flavoured yoghurts or add in some sugar to the dough mix.

Suggested Uses:

• SCROLLS:
  Roll the dough into a rectangle shape about 3/4—1cm thickness. Top the dough with your chosen fill, roll and then slice into about 1—1 1/2cm scrolls and lay on a lined baking tray and bake in 180 degree oven for 15-20 minutes or until golden.
• PIZZA BASE:
  Divide the dough into even portions, roll out to your desired thickness and size.  For those who like a crispy pizza base pre-bake for 10 minutes in a moderate oven prior to adding toppings. For those on a time line add the topping directly to the pizza dough once rolled out.
• FLAT BREAD:
  Divide the dough into even portions, roll out to the desired size about 1/2cm thick. Spray one side of the flat bread with spray rice bran oil and place that side down into a hot dry frying pan, cook for about 2 minutes until golden. Spray the uncooked side and then flip and cooked for another 2 minutes for a delicious flat bread.
• GOZLEMES:
  Divide the dough into even portions and roll out to the desired size about 1/2cm thick.  Place your filling in the centre of the dough and then securely fold the dough to form a parcel.  Top the parcel with some garlic butter and cook in a 180 degree oven for 15-20 minutes or until golden.
• CALZONES:
  Divide the dough into even portions, roll out to your desired thickness and size, add MMS and cheese over the base leaving a 1 1/2 cm gap around the entire piece of dough, cover half of the pizza sauce with your preferred pizza toppings, fold in half and seal with calzone. Top the calzone with some milk and cook in 180degree oven for 15-20 minutes or until golden.

Recipe Notes:

• Store wrapped in glad wrap in the fridge for a maximum of 2 days
• This dough is not freezer friendly however the cooked product can be frozen

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.