SC Sausages & Beans

Serves: 4

Ingredients:

• 500g beef sausages (approximately 8 sausages)
• 1 x 400g can cannelloni beans, drained & rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, smashed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1/2 cup bbq sauce or steak sauce
• 1 beef stock cube

Method:

• Brown the sausages off in a frying pan over a medium-high heat, they do not need to be cooked through but well browned to help them keep their shape
• Place the beans, onion, garlic and stock cube in the base of the slow cooker
• Place the sausages on top
• Top with the MMS and the bbq sauce and place the lid on the SC
• Cook on LOW for 6 hours or HIGH for 3 hours
• Serve on a bed of creamy mash potato

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.

SC French Onion Roast Beef with Roast Vegetable Medley

Serves: 4-6

Ingredients:

• 1.5kg bolar or blade roast beef
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought french onion soup
• 1 onion
• 1/2 cup gravy mix
• 6 potatoes
• 3 carrots
• 1 parsnip
• 200g pumpkin
• 200g sweet potato
• 2 tablespoons minced garlic
• 2 tablespoons dried oregano
• 2 tablespoons rice bran oil

Method:

• Peel and roughly chop the onion and place in the bottom of your slow cooker
• Roll the bolar in the French onion soup massaging the soup into the surface, then place the meat, fat side up, on top of the onion and add any excess soup mix into the slow cooker bowl
• Add in 1 – 1 ½ cups of water, the water level with the meat in the SC should be just under 2cm
• Place the lid on the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5, for the best results cook on low

• To prepare the vegetables you will need to start with about 60-90 minutes cooking time left on the roast, start by preheating the oven to 160 degrees Celsius
• Peel and chop all vegetables into even sized pieces , approximately 1-1 ½ cm cubes
• Place all the prepared vegetables onto a baking tray, evenly spread out the garlic, mixed herbs and the rice bran oil over the vegetables and give them a good mix to ensure fully coated
• Roast your vegetable medley 45-60 minutes noting the cooking time will depend on the size of the vegetables, turning the vegetables every 15 minutes to ensure they cook evenly and don’t stick to the base of the baking tray

• Thirty minutes before serving, gently remove the meat and place in a baking dish and cover with alfoil and turn your slow cooker up to HIGH
• Mix the gravy mix with ½ cup water to form a paste and whisk the gravy paste into the juices that remain in the slow cooker bowl, making sure you whisk very well so that it is eventually dispersed and well combined
• Replace the lid back on the slow cooker and check again in 15 minutes stirring well to ensure it has thickened, if it is still too runny, you may need to use a bit more gravy mix (or corn flour) paste to thicken and repeat in 15 more minutes time. However if you are left with a luscious thick rich gravy then turn off the slow cooker and replace the lid until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly, however left overs can be frozen as long as fully covered and stirred through the gravy.

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.

Veal Saltimbocca

Serves: 4

Ingredients:

• 4 veal steaks
• 4 slices of pancetta
• 4 large fresh sage leaves
• 1 cup C4K Kitchen’s Beef Stock or store bought stock
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 2 teaspoons cornflour
• 1 cup cream

Method:

• Use a meat tenderiser to tenderise your veal on both sides. Place the pancetta evenly over the open veal steak then place the sage leaf in the centre of one side then careful fold the veal steak in half and tenderise both sides again to help seal
• Heat 1 tablespoon oil in a large heavy based frying pan and gently place the veal steaks into the pan cooking for 3-4 minutes on 1 side turning and cooking 2-3 minutes the other side, remove from the pan and set aside covered in alfoil
• Add stock to the frying pan ensuring your scrape the side and the base to lift all the veal pan juices into the sauce, add the butter and bring to the boil while whisking
• In a small mixing bowl mix the plain flour, cream and Worcestershire sauce together and mix well. Evenly pour this mixture into the stock in the frying pan whisking well, simmer for about 5 minutes continually whisking to ensure it is smooth, once you have a thick creamy sauce taste and add salt & pepper to your taste
• Return the veal to the pan to reheat and turning so the veal is coated with the sauce, plate the veal and top with the saltimbocca sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the meat is frozen in the 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.

SC All-in-one-Bolognaise

Serves: 4-6

Ingredients:

• 500g veal & pork mince
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 zucchini, finely diced
• 1 celery stalk, finely diced
• 250g dry pasta, of your choice
• 1 cup grated cheese

Method:

• Optional Step: Heat the oil in a heavy based frying pan and brown off and separate the mince in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl
• Place the all ingredients, except spaghetti and cheese in the slow cooker and stir well.
  If you do not complete the optional step don’t worry too much about breaking the mince up this will happen as a part of the cooking process.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
• 30 minutes before you are ready to serve turn your slow cooker up to HIGH , give the sauce a good stir to ensure the mince is broken up well and then add in the pasta.
• Cook on high for 30 minutes and then serve topped with grated cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The picture shown uses elbow macaroni

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.

Cabbage Rolls

Serves: 6

Ingredients:

• 1 whole head cabbage
• 300g beef mince
• 300g pork mince
• 1 cup cooked brown rice
• 1 carrot, grated or finely diced
• 1 onion, finely diced
• 1 celery stalk, finely diced or grated
• 1 zucchini, finely diced or grated
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken or beef stock
• 1 tablespoon pure corn flour

Method:

• Fill a stock pot pot with water and bring to the boil, place in the entire cabbage very gently into the boiling water until the outside leaves fall off
• Once you have collected about 16 leaves place them on some kitchen paper and remove the remaining cabbage and set aside for another use
• In a mixing bowl place in the mince meats, rice, carrot, onion, celery, zucchini, Worcestershire, egg and garlic, use your hands to combine the mixture evenly
• Place about 3 tablespoons of mixture about centered 2cm from the top of one of the cabbage leaves, fold the 2cm over the mixture, pinch and fold in the sides and then roll up the remaining cabbage leaf ensuring the meat mixture is fully enclosed
• NOTE: If the cabbage leaf has a thick core through the middle of the leaf you may want to consider cutting the thickest part out and starting the roll by placing the meat on the cut section
• Complete with the remaining mixture and cabbage leaves
• Place the cabbage rolls in the base of your slow cooker and then evenly pour the MMS and stock over the cabbage rolls
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• 15 minutes before serving gently remove the cabbage rolls and place on a serving platter and turn your slow cooker up to HIGH
• Mix 1 tablespoon of pure cornflour into 2 tablespoon water into a paste, use a whisk to stir in a small portion of the paste into the tomato sauce mixture in the base of the slow cooker, allow to cook for 5 minutes and see if the sauce is your desired thickness, if not add a little bit more cornflour paste, if it is allow the sauce to cook for another 10 minutes to cook out the flour
• Serve your cabbage rolls with a healthy amount of the MMS sauce poured over the top.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The left over cabbage can be used for any other recipe like C4K Kitchen’s Bacon Braised Cabbage

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.

Thai Beef Salad

Serves: 4 mains

Ingredients:

• 100-120g dried vermicelli noodles
• 4 x 100-150g sirloin steaks (or another quality cut of meat)
• 1 teaspoon garlic salt
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint
• 1 portion of C4K Kitchen’s Thai Chilli Salad Dressing

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• While your noodles are soaking heat a heavy based frying pan and when warm place in your steaks, sprinkle the garlic salt evenly between the steak.
• Cook the steaks for approximately 3 minutes each side (for medium rare) or adjust the cooking time to how you like your steak cooked then remove from the frying pan set aside to rest
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Thinly slice the steak and add into the salad
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out
• Dress the salad just before serving ensuring the salad is well coated.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe

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 Curry

Serves: 6

Ingredients:

• 800g – 1kg gravy beef or chuck steak
• 1 large brown onion, diced
• 2 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 1 tablespoon curry powder
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 400ml can coconut cream
• 1/2 cup beef stock

Method:

• Place the chopped onion evenly over the base of the slow cooker and then place the whole pieces of gravy beef on top of the onion
• In a small jug combine the coconut cream and stock with all the spices until well mixed
• Pour the mixture over the meat and then flip the meat to ensure it is well coated in the mixture
• Cook on LOW in the slow cooker for 6-8 hours, do not cook on HIGH as it will split the coconut cream
• Use 2 forks or a pair of tongs to gently shred the meat before serving and mix well with the sauce
• Serve with your choice rice, pasta, mash, vegetables or a garden salad.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly
• 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.

Spinach & Ricotta Cannelloni with Beefy MMS

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 2 tablespoons minced garlic
• 250g box frozen spinach, defrosted
• 500g fresh ricotta cheese
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 500g beef mince
• 1 tablespoons rice bran oil
• 1 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius
• Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
• Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
• Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
• Transfer the mix into a zip lock bag, expel all extra air and seal the bag
• Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
• Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
• Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
• Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly either before or after cooking
• For a vegetarian alternative top with straight MMS and cook as detailed in the method

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.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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.