Bolognaise with MMS

Serves: 4

Ingredients:

• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 leek, diced
• 1 zucchini, diced
• 3 garlic cloves, finely diced
• 500g lean beef mince
• 150g bacon pieces 
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 1 tablespoon Worcestershire sauce 
• 1 (30g) scoop of pure protein powder (optional)

Method: 

• Add all the vegetables and garlic into a saucepan and spray with cooking spray sautéing for 3-4 minutes until the onion starts to soften
• Add in the beef mince and bacon pieces browning off the mince
• Stir through the French onion soup mix and toast until aromatic, approximately 1-2 minutes 
• Add in the MMS and Worcestershire sauce and simmer covered for 30 minutes
• Optional, make a paste with the protein powder with 1/4 cup water. Mix the paste through the Bolognaise sauce and warm through

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days 
• This recipe is freezer friendly to be consumed within 6 months 
• MMS can be replaced with a jar of passata 
• C4K Kitchen’s French Onion Soup Mix can be replaced with a store bought packet of French Onion Soup Mix 
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

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.

Sausage Hot Pot with MMS

Serves: 6

Ingredients:

• 500g beef sausages 
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, finely diced
• 1 zucchini, dived
• 200g butternut pumpkin, diced
• 1 portion of C4K Kitchen’s French Onion Soup mix or 1 packet of store bought French Onion Soup Mix
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 1 beef stock cube
• 1 tablespoon Worcestershire sauce

Method:

• Brown the sausages in a large soup pot, depending on the size of your pot you may need to do in batches
• Remove the sausages and set aside
• Leave all remaining juices in the pot and add the onion, celery, carrot and onion and sauté for 2-3 minutes until the onion starts to soften 
• Add the remaining vegetables and sauté for a further 2-3 minutes
• Add the remaining ingredients and bring to a slow simmer for 5 minutes, adding salt and pepper to taste
• Slice the sausages to your preferred thickness and return to the pot stirring well
• Continue to simmer over a low heat for a further 5-10 minutes or until the vegetables are cooking through, cooking time will vary depending of how chunky your vegetables are sliced.

Recipe Notes:

• Store covered in the fridge for a 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. 

Beef Cheek Casserole 

Serves: 4

Ingredients:

• 4 beef cheeks
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 large carrot, diced
• 1 large onion, dived
• 1 red capsicum, diced
• 1 celery stalk, diced
• 4 garlic cloves, finely diced
• 1 cup C4K Kitchen’s Mummas Magic Sauce
• 1 cup beef stock
• 2 bay leaves
• 2 tablespoon corn flour

Method:

• In a hot frying pan seal your beef cheeks on both sides only well caramelised 
• Place in the slow cooker bowl, sprinkle with the French onion soup mix and turn the cheeks to well coat with the soup mix
• Add in all other ingredients except the corn flour and gently stir until well combine
• Cook on LOW for 6-8 hours or HIGH for 4 hours
• 30 minutes before serving turn up your slow cooker to high
• Create a paste with the corn flour and water and add the corn flour paste through the Casserole to thicken, stir until evenly mixed through and the sauce thickens 
• Serve on a bed of mash and if desired a side serve of crispy green beans or broccoli

Recipe Notes:

• Store in the fridge covered for a 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.

BBBB Beans

(Barbecue Bacon Bangers Baked Beans)

Serves: 4

Ingredients:

• 8 beef sausages
• 3 cloves garlic, finely diced
• 6 rashers bacon, roughly chopped
• 1 onion, finely diced
• 1 celery stalk, finely stalk
• 1 x 400g Cannellini beans, drained & rinsed
• 1/2 portion of Mumma’s Magic Sauce, approx 400ml
• 1/2 cup bbq sauce 
• 1/2 cup beef stock
• 2 tablespoons Worcestershire sauce

Method:

• In a heavy based large saucepan over a medium high heat and cook the sausages in the base
• Once sausages are cooked remove from the sausages and set aside 
• Using the juices in the bottom of the saucepan to sauté the garlic, bacon, onion and celery for about 5 minutes until the onion has softened
• Chop the cooked sausages into slices  then add back into the saucepan
• Add in the beans, MMS, BBQ sauce, Worcestershire sauce and stock
• Bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavours to infuse.

Recipe Notes:

• Serving suggestion: top with a fried egg
• Keep covered in the fridge for a 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.

Paneer Curry

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 3/4 teaspoon garam masala
• 1/2 teaspoon chilli powder 
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 200g paneer cheese
• 1 cup frozen peas
• 2 fresh tomatoes, diced 
• 3/4 cup evaporated milk

Method:

• Heat the oil in a heavy based frying pan over a medium high heat
• Sauté the onion, celery and garlic for 2-3 minutes until the onion softens
• Add in the ginger and all the spices and stir well frying off the spices for 1-2 minutes or until aromatic
• Add in the MMS and stir until just boiling
• Add in the paneer cheese that has been diced into 1 – 1.5cm cubes, peas and tomatoes and mix well
• Simmer the curry for 5-10 minutes over a medium low heat
• Stir through the evaporated milk and serve with steamed rice

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed with 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.

Chicken Drumstick Paella

Serves: 4-6

Ingredients:

• 10-12 chicken drumsticks
• 1/4 cup plain flour
• 1 tablespoon paprika
• 2 tablespoons rice bran oil
• 2 chorizos
• 1 large onion
• 3 cloves garlic
• 1 large carrot
• 1 small zucchini
• 1 small green capsicum 
• 1 teaspoon paprika
• 1 teaspoon onion flakes
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon chilli powder
• 1 1/2 cups white long grain rice
• 1 portion of Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 4 cups beef stock
• 2 fresh tomatoes
• 1 cup frozen peas
• 1 cup water 

Method:

• Preheat your oven to 180 degrees Celsius
• Place the flour and paprika in a later zip lock bag and place the drumsticks on the bag in batches, seal the bag and shake well until all drumsticks are well coated
• Heat the oil in a heavy based large frying pan or a paella pan and brown the drumstick in batches, approximately 2-3 minutes each side until golden
• Place the drumstick in an oven proof dish and roast for 25-30 minutes
• Using the same frying pan add in the sliced chorizos and cook for about 2 minutes each side to brown and to extract all the juices, set aside the chorizo slices once cooked
• Again using the same frying pan using all the remaining juices add in the diced onion and finely diced garlic and sauté for 2-3 minutes until translucent
• Add in the finely diced carrots, zucchini and green capsicum and cook for another 3-5 minutes 
• Combine all the spices together and then add to the frying pan and cook off for 1-2 minutes or until aromatic
• Add in the rice and toss until the rice is coated in the spice mix
• Add in the MMS and the stock and bring to a slow simmer
• Continue to simmer for 15 minutes stirring regularly
• Add in the frozen peas, freshly diced tomatoes and the water
• Continue to simmer until the rice is cooked
• Add in the chorizo and drumsticks back into the paella until they have reheated
• Serve and enjoy.

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.



Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

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.

Diane Sauce

Serves: 4-6

Ingredients:

• 1/2 small onion
• 1/2 celery stalk
• 3 cloves garlic
• 1 rasher bacon
• 1 tablespoon butter
• 1 beef stock cube
• 200ml water
• 1/4 cup MMS (or tomato sauce)
• 2 tablespoon Worcestershire sauce
• 200ml heavy cream
• 2 teaspoons arrowroot flour or corn flour

Method:

• Very finely dice the onion, celery, bacon and garlic and sauté for about 5 minutes in the butter over a medium heat
• Add in the water, stock cube, MMS & Worcestershire sauce and simmer for about 10 minutes to allow the flavours to combine 
• Stir the flour through the cream until well combined
• Add in the cream into the sauce and simmer on a low heat for another 5-10 minutes  until at you desired consistency
• If you want a silly smooth strained the sauce before serving or iserbe as is textured.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe us freezer friendly to be eaten within 6 months.

Tamale Pie

Makes: 8

Ingredients:

• 1 packet (8) stand and stuff tortilla boats
• 1 portion of C4K Kitchen’s Chilli Con Carne
• 1 ½ cups SR flour
• ½ cup fine polenta
• 90g butter
• ½ teaspoon salt
• 1 teaspoon sugar
• ¾ cup milk
• Plain flour for dusting bench
• Extra milk for brushing

Method:

• Prepare the C4K Kitchen’s Chilli Con Carne as per the recipe and set aside
• Preheat the oven to 200 degrees Celsius and line 2 baking trays with baking paper
• Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined
• Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs
• Add in the milk and use a butter knife to bring the dough just together
• Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use
• Once you have a smooth scone like dough divide into 8 equal portions
• Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids
• Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat
• Repeat until you have 8 Tamale pies
• Place the pies on the prepared baking trays and brush the top with extra milk
• Bake for 25-30 minutes until golden brown

Recipe Notes:

• Store covered in the fridge for a minimum 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.

Chilli Con Carne

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 500g beef mince
• 1 teaspoon chilli powder (can be halved)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chilli flakes
• 1 beef stock cube
• 400g kidney beans or cannellini beans, drained & rinsed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Heat the oil in a large heavy based frying pan or saucepan and saute the onion and garlic for 3-5 minutes until the onion softens
• Add in the mince and using your wooden spoon to break up the mince while you are browning the mince
• Once all the meat is sealed add in all the spices, herbs and stock cube and fry off the spices for approximately 2 minutes or until aromatic
• Add in the beans and the MMS and simmer over a low heat for 30 minutes to allow the flavours to infuse.
• Serve as desired, picture shows served on a bed of toasted corn chips.

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.