Ham Hock Soup
Serves: 6

Ingredients:

• 1.2 – 1.5kh ham hock
• 2 cups beef stock
• 6 cups water
• 1 leek, diced
• 2 stalks of celery, finely sliced
• 2 carrots, sliced 1cm thick
• 2 zucchini, sliced 1cm thick
• 300g butternut pumpkin, diced in 2cm chunks
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon celery salt

Slow Cooker Method:

• Place the ham hock in your slow cooker bowl and then add in all remaining ingredients
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

Stove Top Method:

•  Place the ham hock in a large stock/soup pot and then add in all remaining ingredients
• Bring the soup to a boil, place the lid on the pot and reduce to a low heat.
• Simmer for approximately 2 hours or until your ham hock is starting to fall apart.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

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.

Mumma’s Magic Sauce
Mumma’s Magic Sauce which is also fondly referred to as MMS is a great staple sauce to have in your fridge and freezer at home instead of using store bought jar sauces and has the hidden addition of lots of hidden vegetables in the sauce that even the fussiest eater will never see.
Makes: 8 portions of 750-800ml per portion

Ingredients:

• 680ml bottle Tomato Passata (or tomato puree)
• 2 x 400ml cans whole peeled tomatoes
• 1 x 400ml can whole peeled cherry tomatoes
• 4 celery stalks
• 1 leek
• 2 onions
• 4 carrots
• 250g pumpkin
• 250g sweet potato
• 1/2 head cauliflower
• 1/2 head broccoli
• 2 zucchinis
• 1 red capsicum
• 2 tablespoons minced garlic or 6 garlic cloves
• 1 tablespoon mixed herbs
• 2 bay leaves
• 2 tablespoons chicken or vegetable stock powder

Method:

• Prepare all vegetables as required and cut roughly into about 3cm chunks.
• Place them into a large stock or soup pot and cover with the passata and canned tomatoes.
• Add in the garlic, herbs and stock powder than top up with enough water to just covered the vegetables.
• Bring the pot to the boil, then place the lid on the pot and reduce the heat to low and simmer for 60-90 minutes.
• To cook in the slow cooker cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the Bay leaves, allow the sauce to cool slightly then use a stick blender to process the sauce until
• you have a smooth consistency

Thermo Cooking Mumma’s Magic Sauce
Makes: 3 portions of 750-800ml

Ingredients:

• 680ml bottle Tomato passata (or tomato puree)
• 200g carrots
• 200g zucchini
• 200g cauliflower
• 1 red capsicum
• 1 onion
• 1/2 leek
• 2 celery stalks
• 1 teaspoon celery salt
• 1 teaspoon chicken stock
• 1 tablespoon minced garlic (or 2 garlic cloves)
• 2 teaspoons mixed herbs

Method:

• Add in one vegetable at a time pulsing a couple time to chop the vegetables, repeat until all vegetables are chopped
• Add in the tomato passata and all remaining ingredients
• Cook on Speed 1, 100 degrees for 10 minutes
• Cook on Speed 2, 90 degrees for 15 minutes
• Allow to cool for 10 minutes (this step is essential otherwise you will be cleaning up a BIG mess)
• Blend on Speed 6 for 30 seconds, use a spatula to wipe down the sides of the thermo bowl
• Blend on Speed 10 for 7 seconds

Recipe Notes

To use fresh tomatoes instead of bottled and canned tomatoes use the following quantities:

• 680ml bottle tomato passata you need 1.5kg of fresh tomatoes
• 400ml can whole peeled tomatoes you need 800g of fresh tomatoes
• 400ml can whole peeled cherry tomatoes you need one punnet of cherry tomatoes
• You will need to taste as the sauce can be bitter depending on the ripeness of the tomatoes, to overcome the bitterness you can add in 2 grated apples to help sweeten the sauce
• Too peel the fresh tomatoes, use a sharp knife to gentle score the skin of the tomato with a cross and plunge the tomato gently into a large pot of boiling water for 2 minutes.  Remove from the boiling water and place into a bowl of cold water then peel.

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.