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.

Asian Style Chicken & Corn Soup
Serves: 4-6

Ingredients:

• 2 litres chicken stock
• 3 litres water
• 1 tablespoon chicken stock powder
• 1 large chicken breast fillet
• 400g can corn kernels, drained
• 400g can creamed corn
• 1 tablespoon cornflour
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten

Method:

• Add the stock, stock powder and water to a large soup pot and bring to the boil, once boiling add the chicken cover with a lid and remove from the heat, sitting for 15 minutes.
• Remove chicken and allow to cool slightly, then shred.
• Add both cans of corn to the stock and bring back to the boil.
• While it is boiling in a small mixing bowl combined the cornflour and soy sauce into a paste then stir into the soup to thicken slightly, reduce to a simmer for 5 minutes to let the flour cook out.
• Return the chicken to the soup and mix well.
• Slowly pour in the beaten eggs in a steady stream stirring constantly.
• Remove from the heat and sit for 2-5 minutes before serving to allow the egg to cook through.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 2 day
• 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.

Apricot Chicken
Serves: 4

Ingredients:

• 600g chicken thigh fillets, diced
• 1 large onion, diced
• 1 portion C4K Kitchen French Onion Soup Mix
• 400ml can apricot nectar
• 1/2 cup chicken stock
• 1 tablespoon minced garlic

Method:

• Heat 1 tablespoon rice bran oil to a frying pan or heavy based saucepan.
• Add garlic, onion and diced chicken and cook stirring regularly until chicken is brown.
• Stir through the portion of C4K Kitchen’s French Onion Soup to coat all chicken.
• Finally stir through the apricot nectar and stock then simmer over low heat for about 15-20 minutes until chicken is tender.
• Serve with your choice of rice, pasta, mash & vegetables.

Slow Cooker Method:

• Roll the chicken in the French onion soup mix until well coated and place in the slow cooked bowl.
• Top with the remaining ingredients.
• Cook on LOW for 6-8 hours of HIGH for 3-4 hours.
• Serve with your choice of rice, pasta, mash & vegetables.

Recipe Notes:

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

Apricot Chicken Couscous
Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 200g sweet potato, diced
• 200g butternut pumpkin, diced
• 1 carrot, diced
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 tablespoon chicken stock powder
• 850ml can apricot nectar
• 250g couscous

Method:

• Heat the oil in a large heavy based frying pan and then add in the diced onion, sauté for about 5 minutes until the onion softens.
• Add in the chicken that has been cubed to about 1.5-2cm pieces and brown the chicken.
• Add in the sweet potato, pumpkin and carrot which have all been peeled and diced into about ¾ cm cubes, the French onion soup mix and the stock. Stir well so the soup mix coats as much as possible.
• Pour in the Apricot Nectar and bring to the boil.
• Reduce the heat, cover and simmer for approximately 10-15 minutes until the vegetables are soft and the chicken is cooked through.
• Add 1 ½ cups of water to the pan (it should almost look like an excessive amount of water) and then bring back to the boil.
• Remove the pan from the heat, add in the couscous and stir through well.
• Cover with alfoil or a lid and leave for 5 minutes to allow the couscous to soften and absorb the juices.
• Fluff the couscous up with a fork and then serve.

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.

Jerk Chicken & Rice
Serves: 4

Ingredients:

• 1 whole chicken cut into portions
• 1 batch Jerk Marinade
• 2 cups cooked 1 day old rice

Method:

• Place the chicken in either an air tight container or ziplock bag
• Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
• Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
• Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
• To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
• Stir through the cooked rice until well coated and warmed through.
• Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer

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.

All Day Breakfast Quiche
Makes: 1 large quiche

Ingredients:

• 1 1/2 sheets frozen shortcrust pastry, defrosted
• 1/2 zucchini, thinly sliced
• 1 small red onion, diced
• 2 rashers bacon, rind removed and diced
• 1 tomato, halved and sliced
• 3 mushrooms, thinly sliced
• Handful baby spinach, roughly chopped
• 200g sour cream
• 3/4 cup grated cheese
• 6 eggs, lightly beaten

Method:

• Preheat oven to 180 degrees Celsius and grease your quiche tin.
• Knead your defrosted 1 ½ sheets of shortcrust pastry together until into a smooth pastry ball, then roll out big enough to cover your quiche tin and line the tin with pastry, use a knife to trim the pastry to align with the top of the tin
• Prepare to blind bake by placing baking paper in the pastry case and fill with baking beads and blind bake the crust for 10 minutes.
• While the crust is baking prepare the remaining ingredients and mix well.
• In another bowl mix the sour cream, cheese and eggs, lightly whisk, if you think the consistency is too thick add a dash of milk.
• Once the pie crust comes out of the oven remove the baking beads and baking paper and fill the pie crust with the vegetables packing in well. Pour the egg & sour cream mixture evenly over the top.
• Bake in the oven for 30-40 minutes until the egg mixture is set and golden.

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.