Beef Cheek Casserole 

Serves: 4

Ingredients:

• 4 beef cheeks
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 large carrot, diced
• 1 large onion, dived
• 1 red capsicum, diced
• 1 celery stalk, diced
• 4 garlic cloves, finely diced
• 1 cup C4K Kitchen’s Mummas Magic Sauce
• 1 cup beef stock
• 2 bay leaves
• 2 tablespoon corn flour

Method:

• In a hot frying pan seal your beef cheeks on both sides only well caramelised 
• Place in the slow cooker bowl, sprinkle with the French onion soup mix and turn the cheeks to well coat with the soup mix
• Add in all other ingredients except the corn flour and gently stir until well combine
• Cook on LOW for 6-8 hours or HIGH for 4 hours
• 30 minutes before serving turn up your slow cooker to high
• Create a paste with the corn flour and water and add the corn flour paste through the Casserole to thicken, stir until evenly mixed through and the sauce thickens 
• Serve on a bed of mash and if desired a side serve of crispy green beans or broccoli

Recipe Notes:

• Store in the fridge covered for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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.

BBBB Beans

(Barbecue Bacon Bangers Baked Beans)

Serves: 4

Ingredients:

• 8 beef sausages
• 3 cloves garlic, finely diced
• 6 rashers bacon, roughly chopped
• 1 onion, finely diced
• 1 celery stalk, finely stalk
• 1 x 400g Cannellini beans, drained & rinsed
• 1/2 portion of Mumma’s Magic Sauce, approx 400ml
• 1/2 cup bbq sauce 
• 1/2 cup beef stock
• 2 tablespoons Worcestershire sauce

Method:

• In a heavy based large saucepan over a medium high heat and cook the sausages in the base
• Once sausages are cooked remove from the sausages and set aside 
• Using the juices in the bottom of the saucepan to sauté the garlic, bacon, onion and celery for about 5 minutes until the onion has softened
• Chop the cooked sausages into slices  then add back into the saucepan
• Add in the beans, MMS, BBQ sauce, Worcestershire sauce and stock
• Bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavours to infuse.

Recipe Notes:

• Serving suggestion: top with a fried egg
• Keep covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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.

C4K Irish Stew

Serves:4-6

Ingredients:

• 700ml chuck steak
• 1 leek, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 parsnips, diced 
• 1 turnip, diced
• 1 zucchini, diced
• 4 garlic cloves, finely chopped
• 1 cup dark beer (I.e. Guinness or stout)
• 1 cup dry white wine 
• 1 cup beef stock
• 1 cup frozen minted peas
• 2 tablespoons cornflour 

Method:

• Place all ingredients except the peas and corn flour in a slow cooker And mix well
• Cook on LOW for 8 or HIGH for 4 hours
• Add the peas to the slow cooker
• Stir the corn flour into 1/4 cup water and make a paste
• Pour the paste into the slow cooker and mix very well
• Finish on HIGH for 30 minutes and serve.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• The white wine can be replaced with red wine if you prefer
• The dark beef can not be substituted or omitted for it to remain an Irish stew
• Lefts overs are delicious as a 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.

Beef San Choy Bow

Serves: 4

Ingredients:

• 50g dried vermicelli rice noodles
• 2 teaspoons sesame oil
• 500g lean beef mince
• 1/2 large onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 large carrot, grated
• 1 broccoli stem, grated
• 3 spring onions, finely sliced
• 4 mushrooms, diced
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ketchup manis
• 1 tablespoon fish sauce
• 8 outer layer whole lettuce leaves
• 1 tablespoons sesame seeds (optional)
• 1/4 long red chilli, finely sliced (optional)

Method:

• Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside
• Heat the sesame oil in a heavy based frying pan over a medium high heat
• Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent
• Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften.
• Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined
• Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves
• Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli

Recipe Notes:

• Store the meat mixture in the fridge covered up to 3 days
• The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.

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 Stroganoff

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g rump steak
• 150g button or field mushrooms
• 150g Swiss brown mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon turmeric 
• 1/2 teaspoon dried oregano
• 2 beef stock cubes
• 2 tablespoons plain flour
• 1/2 cup dry white wine (or additional stock)
• 1 cup beef stock 
• 2 tablespoons Worchestershire sauce 
• 1/2 cup sour cream
• 3oog pappardelle pasta

Method:

• Cook the pappardelle pasta as per the instructions on the packet, when cooked keep 1/2 cup of the cooking water before discarding, then return the pasta to the saucepan
• Melt 1 tablespoon of the butter in a heavy based frying pan or saucepan over a medium heat 
• Add in the onion, celery and garlic in and sauté for 3-5 minutes until softened
• Add in the trimmed and finely sliced steak and seal the meat, approximately 2-3 minutes
• Slice the mushrooms and add into the pan and sauté for 2 minutes until the moisture starts releasing from the mushrooms
• Add in the spices, stock cubes, flour and extra tablespoon of plain flour, stir well until the butter is melted and the meat and mushrooms are fully coated in the mixture 
• Add in the Worchestershire, wine, stock and 1/2 cup of the pasta cooking water into the saucepan and simmer stirring regularly for approximately 10 minutes until thick and glossy
• Add in the sour cream and stir through and allow to come up to temperature 
• It will look like there is too much liquid, spoon this extra liquid, approximately 1 to 1 1/2 cups over the pappardelle pasta and mix through so the pasta is well coated in the sauce
• Serve by placing the coated pasta on your plate and then top with the stroganoff.

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.

Braised Steak & Onion

Serves: 4

Ingredients:

• 700g rump steak
• 2 tablespoons butter
• 2 large onions, sliced
• 1 stalk celery, finely sliced
• 4 garlic cloves, finely diced
• 50g butter
• 2 beef stock cubes
• 2 tablespoons of Worchestershire sauce
• 1/4 cup plain flour

Method:

• Use your meat tenderiser to flatten the meat into even sizes pieces then cut into medallion sized pieces
• Brown off and seal the steak in batches 
• Set the steak aside and melt the 2 tablespoons of butter in the same frying pan and sauté the onion and garlic until translucent, approximately 5 minutes
• Add in the remaining ingredients and continue to stir cooking out the flour for 3-5 minutes
• Gradually add water into the mix 1 cup at a time stirring until smooth before adding more
• After 2 cups of water add in 1/2 cup increments
• Continue to add water until you get your desired consistency 
• Add the steak bacon into the frying pan and simmer for about 5 minutes to warm the steak through, if you prefer medium- well done steak cook for an additional 3-5 minutes to continue to cook the steak through
• Picture shows served with potato cakes and grilled asparagus

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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.

Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make 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.

Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

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.

Tamale Pie

Makes: 8

Ingredients:

• 1 packet (8) stand and stuff tortilla boats
• 1 portion of C4K Kitchen’s Chilli Con Carne
• 1 ½ cups SR flour
• ½ cup fine polenta
• 90g butter
• ½ teaspoon salt
• 1 teaspoon sugar
• ¾ cup milk
• Plain flour for dusting bench
• Extra milk for brushing

Method:

• Prepare the C4K Kitchen’s Chilli Con Carne as per the recipe and set aside
• Preheat the oven to 200 degrees Celsius and line 2 baking trays with baking paper
• Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined
• Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs
• Add in the milk and use a butter knife to bring the dough just together
• Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use
• Once you have a smooth scone like dough divide into 8 equal portions
• Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids
• Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat
• Repeat until you have 8 Tamale pies
• Place the pies on the prepared baking trays and brush the top with extra milk
• Bake for 25-30 minutes until golden brown

Recipe Notes:

• Store covered in the fridge for a minimum 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.

Chilli Con Carne

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 500g beef mince
• 1 teaspoon chilli powder (can be halved)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chilli flakes
• 1 beef stock cube
• 400g kidney beans or cannellini beans, drained & rinsed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Heat the oil in a large heavy based frying pan or saucepan and saute the onion and garlic for 3-5 minutes until the onion softens
• Add in the mince and using your wooden spoon to break up the mince while you are browning the mince
• Once all the meat is sealed add in all the spices, herbs and stock cube and fry off the spices for approximately 2 minutes or until aromatic
• Add in the beans and the MMS and simmer over a low heat for 30 minutes to allow the flavours to infuse.
• Serve as desired, picture shows served on a bed of toasted corn chips.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 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.