Cheesy Beef Balls

Serves: 4

Ingredients:

• 500g heart smart beef mince
• 125g cream cheese
• 1 rasher bacon, rind removed
• 4 mushrooms
• 2 cloves garlic
• 1 tablespoon corn flour
• 1 teaspoon onion flakes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup Panko breadcrumbs

Method:

• Melt your cream cheese in the microwave for 40 seconds to soften
• Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
• Add in the cream cheese, corn flour and onion flakes and process until just combined
• Place the mixture in a small container and place in the freezer while you continue with the recipe
• Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal portions
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Cheesy Beef Balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands. Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the beef mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the ball on a fork and lower into the egg wash rolling the ball to ensure well coated (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions of mince
• To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the  Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour
• Serve with your choice of side dishes.

Recipe Notes:

• Keep covered in the fridge no longer than 3 days
• The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
• The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip

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 Quinoa Burgers

Makes: 8

Ingredients:

• 500g beef mince
• 3/4 cup cooked quinoa
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion salt or sea salt

Method:

• Place all ingredients into a mixing bowl and use your hands to massage the ingredients together
• Divide the mixture into 8 equal portions and shape into patty shapes of desired size
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over a medium heat and cook the burgers in batches so you don’t over crowd the pan
• The burgers will take 4-5 minutes to cooked both sides until golden and cooked through

Recipe Notes:

• Store covered in fridge for no longer than 3 days
• The burgers are freezer friendly either cooked or uncooked. Frozen uncooked burgers can only be frozen if made from mince that hasn’t previously been frozen
• To be consumed within 3 months of being frozen
• 1 portion of mixture can be rolled into 8 small meatballs for the cheeseburger salad
• Picture below shows the burgers served in a C4K Kitchen’s Hamburger Rolls with grilled mushrooms & onions, fresh tomato, cheese, bacon & egg with a side serve of homemade wedges.

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.

Skillet Sausages

Serves: 4

Ingredients:

• 6 tomatoes, quartered
• 1 red capsicum, cored and quartered
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon onion salt
• 6 small-medium potatoes
• 8 sausages (approximately 500g)

Method:

• Preheat your oven to 180 degrees Celsius
• Place the tomatoes, red capsicum and garlic in a roasting pan and evenly drizzle with the oil and sprinkle with the onion salt and roast for 45 minutes
• Peel and cube your potatoes into about 2cm cubes and boil for approximately 15 minutes until just cooked through
• Cooked your sausages in a large heavy based frying pan, remove from the frying pan leaving any oils and juices in the pan and then add the drained potatoes into the frying pan cooking on high for about 5 minutes to crisp up the outside
• While your potatoes are crisping slice your cooked sausages into about 3cm lengths and set aside
• Once your potatoes are crispy add the contents of the roasting tray and the chopped sausages back in the frying pan, mix well to combine
• Heat for about 5 minutes until everything comes up to temperature and serve.

Recipe Notes:

• This recipe is NOT freezer friendly
• The recipe can be stored covered or in an air tight container in the fridge for up to three days

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.

Satay Beef

Serves: 4

Ingredients:

• 600g chuck steak or gravy beef
• 1/2 cup smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 400ml can coconut milk

Stove Top Method:

• Heat 1 tablespoon of rice bran oil in a sauce pan, add the thinly sliced beef and cook for 2-3 minutes until the meat is sealed
• Add in the peanut butter and spices and stir for approximately 2 minutes until it becomes aromatic
• Pour in the coconut milk and 1/2 can water
• Simmer for 15-20 minutes until the meat is tender.

Slow Cooker Method:

• Place all ingredients in the slow cooker bowl and mix well
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Thermo-Cooking Method:

• Place the beef in the thermos jug with one tablespoon of rice bran oil [Speed 1, 100 degrees, 3 minutes]
• Add in the peanut butter and spices [Speed 1, 100 degree, 2 minutes]
• Pour in the coconut milk [Speed 2, 100 degrees, 15 minutes]

Recipe Notes:

• This recipe is freezer friendly
• Left overs can be stored and used for up to 3 days stored in an airtight container

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.

Quick Spanish Beef

Serves: 4

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 portions of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 large green apple, peeled cored and grated
• 1 teaspoon curry powder
• 70g tomato relish
• 2 tablespoons sultanas
• 1 tablespoon corn flour
• 2 cups rice

Method:

• Heat 1 tablespoon of rice brain oil in a large heavy based frying pan, add in the mince and onion and use your wooden spoon to break up the mince as it is browning
• Once the mince is brown and onions are translucent add in the apples and sauté for another 2 minutes
• Add in the curry powder and salt & pepper to taste, fry off until aromatic
• Pour in Mumma’s Magic Sauce and heat through
• Stir through the tomato relish and sultanas, simmer at a low heat while you are cooking the rice.
• If your sauce requires thickening use the tablespoon of cornflour and mix with a tablespoon of water to form a paste and stir through. Simmer for a couple of minutes to cook off the flour.

Recipe Notes:

Þ Store covered in the fridge for the maximum of 3 days

Þ This recipe is freezer friendly without the rice

Þ Best way to cook rice:

• Place your rice in a sieve and rinse well with some cold water
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes or until ready to serve
• Fluff up your rice with a fork prior to serving.

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 Pho

Serves: 4

Ingredients:

• 2 litres C4K Kitchen’s Beef Stock or store bought stock
• 5cm piece of ginger, thickly sliced
• 4 cloves garlic, thickly sliced
• 1 large onion, thickly sliced
• 1 cinnamon quill
• 3 star anise
• 1/3 cup fish sauce
• 2 tablespoons caster sugar
• 375g flat rice noodles
• 400g beef eye fillet, very thinly sliced
• 1 cup bean sprouts
• 2 springs onions, sliced
• 1 red long chilli sliced
• 1/3 cup shredded fresh coriander

Method:

• Place the stock, ginger, garlic, onion, cinnamon, star anise, fish sauce and caster sugar into a soup pot and bring to the boil. Cover and reduce to a low heat and simmer for 20 minutes
• Prepare the rice noodles in accordance with the instructions on the packet
• Strain and discard all the solids, return the liquid to the soup pot and bring to the boil
• Divide the noodles between the 4 serving bowls, top equally with the bean sprouts and the finely sliced beef
• Pour the boiling soup over the top of the beef across all bowl
• Finally top with the spring onion, chilli and coriander
• Serve immediately.

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.

Porcupine Balls

Serves: 4

Ingredients:

• 500g beef mince
• 1/2 cup white rice
• 1 cup stuffing mix or breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon mixed herbs
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Place ingredients into a mixing bowl and use your hands to mix well ensuring the meat mixture is well combined
• Use damp hands to roll the mixture into meatballs

• To cook on the stove top
• Heat 1 tablespoon of rice bran oil in a frying pan and in batches seal off the meatballs until golden brown
• Place all the meatballs in a large sauce and cover with the MMS
• Simmer covered for 20-30 minutes to allow the meatballs and rice to cook through

• To cook in the slow cooker
• Place the meatballs directly into the slow cooker bowl and cover with the MMS
• Cook on LOW for 6-8 hours or cook on HIGH for 3-4 hours.

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.

Mexican Tortilla Stack

Serves: 6

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 large carrot, grated
• 1 zucchini, grated
• 400g kidney beans, drained and rinsed
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mexican Spice Mix or 1 packet store bought Taco Seasoning
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 5 flour tortillas
• 3/4 cup grated cheese

Method:

• Heat 1 tablespoon of oil in a heavy based frying pan, sauté the garlic and onion until the onion starts to soften
• Add in the mince, taco seasoning and chilli powder browning off the meat breaking up the mince with the wooden spoon while cooking
• Once the meat has browned and is sealed add in the grated vegetables, kidney beans and the MMS, bring to the boil then reduce to a steady simmer and simmer uncovered for 10-15 minutes
• Preheat oven to 200 degrees Celsius and lightly grease a 20cm springform tin
• Place the first tortilla on the base of the prepared tin and top with 1/4 of the mince mixture placing the next tortilla on top, repeat until you have used all the mixture and top with the last tortilla, sprinkle the grated cheese evenly over the top tortilla
• Bake for 20-25 minutes or until the cheese is golden
• Serve topped with sour cream and/or guacamole and a side serve of the C4K Kitchen’s Mexican Salsa Salad.

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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.

Hearty Beef & Barley Soup

Serves: 6-8

Ingredients:

• 800g gravy beef or chuck steak
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 200g pumpkin, diced
• 200g sweet potato, diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 x 400g can whole peeled tomatoes
• 1 tablespoon beef stock powder
• 3/4 cup pearl barley, rinsed

Method:

• Place all ingredients into a slow cooker and stir well.
• Cook in LOW for 8 hours or on HIGH for 4 hours.
• Serve with fresh crusty bread or C4K Kitchen’s Cheesy Garlic Pizza

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.