Beef Nachos
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 2 carrots, grated
• 1 zucchini, grated
• 2 mushrooms, grated
• 1 x 400g can kidney beans, drained and rinsed
• 1 portion of C4K Kitchen’s Mexican Spice Mix
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 packets of corn chips
• 1 jar Mexican salsa
• 1 cup grated cheese
• 1/2 cup sour cream

Method:

• Heat 2 tablespoons rice brain oil in a large heavy based frying pan, add in the diced onion, garlic and the grated carrots, zucchini and mushrooms sautéing for about 5 minutes until the vegetables all soften.
• Add in the mince and use your wooden spoon to break up the mince while browning off.
• Add the drained kidney beans into the meat mix and evenly sprinkle the Mexican spice mix and mix well.
• Add in the MMS and simmer for 5-10 minutes until sauce has thickened.
• Spread the corn chips evenly between the 4 serving plates, top with meat mixture.
• Add ¼ jar of the salsa on top of the meat mixture, finally top with grated cheese and sour cream.

Recipe Notes:

• Store the beef mince mixture covered in the fridge for a maximum of 3 days
• The beef mince component of 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.

Beef & Vegetable Stir Fry
Serves: 4

Ingredients:

• 500g beef strips
• 1 tablespoon peanut oil
• 3 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon freshly grated ginger
• 1 large carrot, julienne
• 1 medium onion, thinly sliced
• 1 zucchini, julienne
• 1 red capsicum, thinly sliced
• 1 bunch broccolini, sliced
• 1 bunch bok choy (or another Asian green), sliced
• 8 mushrooms, sliced
• 1 tablespoon honey
• 200g thin hokkien noodles

Method:

• Add the oil, oyster sauce (only 2 tablespoons), soy sauce & fish sauce into a heavy based frying pan or wok and brown off the meat until just cooked through an set aside, including the juices in the pan.
• Place the noodles in boiling water and sit for 2-3 minutes until they have broken up and are soft, then drain.
• Place all the vegetables, except the bok choy green leaves and the mushrooms, into the same frying pan and stir fry until the carrots and onion just start to soften then add in the mushrooms and bok choy leaves.
• Stir fry for another couple minutes until the vegetables are al-dente.
• Add in the beef and all the juices back into the vegetable and mix well.
• Gradually add in the noodles in small portions at a time stirring well before adding in the next portion of noodles.
• Add in the extra 1 tablespoon of oyster sauce and the 1 tablespoon of honey, mix well and serve.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days, however best served fresh

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.

Basic Beef Meatballs
Makes: approximately 30 but depends on the ball size

Ingredients:

• 500g lean beef mince
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup stuffing mix (or breadcrumbs)
• 1 cup mixed grated vegetables (carrot, zucchini and parsnip used in picture)
• 1 small onion, finely diced
• 1/2 portion of C4K Kitchen’s French Onion Soup Mix

Method:

• Use your hands to squeeze out all additional liquid out of the grated vegetables.
• Add the vegetables into a large mixing bowl with all the other ingredients and use your hands to mix well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked through.

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.

Baked Meatloaf
Serves: 6-8

Ingredients:

• 500g lean beef mince
• 500g sausage mince
• 1 onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 1 stalk celery, finely diced
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 3 eggs
• 200g stuffing mix (or breadcrumbs)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1/2 cup chicken of beef stock

Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook in a 150 degree Celsius oven for 75-90 minutes, until cooked through.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Slow Cooker Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, you can tell it is ready when the meat is tender and almost falling apart when touched.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Recipe Note:

• This recipe is best served in thick slices using a spatula or egg slide to plate as opposed to tongs as it a soft and tender meatloaf.
• This recipe is also delicious as meatballs baked in MMS instead of meatloaf.
• 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.

Bacon Wrapped Stuffed Beef
Serves: 4

Ingredients:

• 6 full bacon rashers, rind removed
• 2 round steaks
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 2 button mushrooms, finely diced
• 1/2 cup ricotta cheese
• 1/2 cup grated cheese
• 1 tablespoon cornflour

Method:

• Preheat the oven to 180 degrees Celsius.
• Finely dice the onion, celery and mushroom and stir well into the ricotta cheese, grated cheese and corn flour and set aside.
• Use a meat tenderiser to flatten out the 2 round steaks and set aside.
• Cut of the rinds of the full bacon rasher as close as possible to the edge and lay 3 rashers of bacon down alternating the eye fillet at each end.
• Place the steak fillet at one end of the bacon and spread 1/2 of the stuffing mixture evenly over the steak.
• Repeat with the remaining rashers of bacon, steak and filling.
• Roll the bacon starting at the end where the steak is and continue until it is fully wrapped and secure with a skewer or toothpick, repeat with the other roll.
• Brown the roll of on all sides in a heavy based frying pan for about 2 –3 minutes each side.
• Transfer to an roasting pan and bake the rolls in the oven for 12-15 minutes.
• Remove and allow to rest for 10 minutes before slicing.

Recipe Notes:

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

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.

Baked Enchiladas
Serves: 6

Ingredients:

• 6 Tortilla Wraps
• 1 tablespoon rice bran oil
• 500g lean beef mince
• 1 onion, diced
• 1 corn cob, husked and kernals remove
• 1 red capsicum, diced
• 3 spring onions, sliced
• 2 tablespoons Mexican spice mix
• 3 cups MMS
• 1 1/2 cup grated cheese

Method:

• Heat oil in heavy based frying pan over a medium heat.
• Add in your diced onion and mince and brown them both off until the meat is sealed and the onion has softened.
• Add in the Mexican spice mix, corn, red capsicum and green onions to the frying pan and fry off until aromatic.
• Lastly add in 1 cup of MMS and stir until just warmed and then remove from the heat and allow to come back to room temperature.
• Once the mince mixture has returned to room temperature stir through 1 cup of the grated cheese and then divide the mixture into 6 even portions.
• Use one portion of meat mixture to spread down the middle of one of the tortillas and wrap the meat with the tortilla placing the tortilla into a lasagne dish join side down
• Repeat with the remaining meat mixture and tortillas until your lasagne dish is full
• Top the tortillas with the remaining MMS and grated cheese
• Bake in a preheated oven at 180 degrees Celsius (160 degrees fan forced) for 30 minutes or until the cheese is golden and bubble.
• Serve with a fresh garlic salad or the Mexican Salsa Salad.

Recipe Notes:

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