SC Chicken & Vegetable Soup

Serves: 6

Ingredients:

• 4 pieces chicken maryland
• 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
• 3 carrots
• 1 onion
• 1 leek
• 1 zucchini
• 2 potatoes
• 1/4 butternut pumpkin
• 1 parsnip
• 1 turnip
• 2 stalks celery
• 1/4 head cabbage
• 1 tablespoon minced garlic
• Salt & pepper to taste

Method:

• Coat chicken with soup mix and place in the bottom of the slow cooker
• Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
• Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
• After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
• Cook for another 1 hour on high then it’s ready to eat.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The vegetables in this recipe are highly interchangeable to suit your tastes.

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.

Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

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 Pea & Ham Soup

Serves: 6

Ingredients:

• 2 cups dried green split peas
• 1kg approximately ham hock
• 1 onion peeled and quartered
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1/2 head cauliflower, roughly chopped (stem included)
• 1 tablespoon minced garlic
• 1 tablespoon chicken or vegetable stock powder

Stove Top Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into a large soup or stock pot, add in all other ingredients and over with water (approximately 2—2.5 litres)
• Bring to the boil and then place the lid on the saucepan and reduce heat to a simmer.
• Simmer for approximately 3 hours or until the meat is falling off the ham hock
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Slow Cooker Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into the slow cooker and then add in all other ingredients and over with water (approximately 2—2.5 litres)
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Recipe Notes:

• Store in an airtight container 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.

Tuna Pasta Bake

Serves: 6

Ingredients:

• 250g dry package pasta of your choice
• 1 tablespoon minced garlic
• 1 teaspoon chicken or vegetable stock powder
• 425g can tuna in springwater, drained and flaked
• 1 grated carrot
• 1 zucchini grated
• 1 small onion, finely diced
• 1 cup frozen corn kernels
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup breadcrumbs
• 2 cups grated cheese

Method:

• Boil a pot of salted water and once the pot comes to the boil add the pasta, once the pot returns to the boil
  reduce the heat and cool for no more than 10 minutes, drain well and set aside
• In a large mixing bowl mix together the cooked pasta, half of the cheese, the chicken stock, garlic, all vegetables and the drained and separated tuna and combine well
• Pour in the portion of Mumma’s Magic Sauce and mix through well.
• Place the mixture into a lasagne dish and sprinkle the breadcrumbs evenly over the top of the tuna mix, finally top with the other half of the grated cheese
• Bake for 15 minutes until the cheese is melted and golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• You can also add in as many grated vegetables as you would like into this recipe for additional nutrition
• Picture shows bowtie pasta

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 Salmon & Asian Greens

Serves: 4

Ingredients:

• 4 salmon fillets
• 6 heads of Asian greens of your choice
• 2 carrots, julienne
• 1 cup bean sprouts
• 1 onion, finely sliced
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Method:

• Place the vegetables in the base of the SC and mix well
• Place the salmon fillets on top of the vegetables skin side down and season to your liking with salt and pepper
• Mix the honey, soy and lemon juice in a small mixing bowl and mix well, pour over the salmon fillets evenly
• Cover and cook on LOW for 3 hours
• Serve by finishing with a drizzle of the sauce in the bottom of the slow cooker.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

Mexican Pulled Pork

Serves: 6-8

Ingredients:

• 1.5 – 2kg pork shoulder roast
• 1 portion C4K Kitchen’s Mexican Spice Mix or packet of store bought Taco Seasoning
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce

Method:

• Coat the pork very well in the Mexican Spice Mix and massage all over the surface of the meat
• Place the meat in the slow cooker bowl with any extra of the spice mix
• Pour the Mumma’s Magic Sauce over the top of the meat and flip the meat over leaving the rind on top and place the lid on the slow cooker
• Cook on LOW for 10-12 hours or HIGH for 5-6 hours
• Gently remove and discard the rind and then use either two forks or a pair of tongs to shred the meat
• Stir well to ensure the sauce is evenly spread throughout the meat

Recipe Notes:

• Picture shows served on a corn tortilla with the C4K Kitchen’s Tomato Salad
• Store covered in the fridge for no longer than 3 days
• This recipe is freezer friendly
• The Mumma’s Magic Sauce can be replaced with a can of whole peeled tomatoes
• The recipe can be used in burgers, wraps, taco, pizza topping, pie filling and many more delicious suggestions.

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.

Chicken Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

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.