Sweet & Sour Pork

Serves: 4-6

Pork Ingredients:

• 2 cups of diced left over roast pork
• 1 cup SR flour
• 1 cup ice cold water
• 1/2 teaspoon Chinese 5 spice

Sauce Ingredients:

• 1 tablespoons rice bran oil
• 440g can crushed pineapple in juice
• 1 medium onion, thinly sliced
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1/2 red capsicum diced
• 3/4 cup chicken stock
• 1/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoon arrowroot or corn flour

Method:

• To prepare the sauce, heat the oil in the base of a heavy based saucepan over a medium heat
• Saute the onion, carrot, zucchini and capsicum for approximately 3-5 minutes until the onion softens
• Add in the entire can of the pineapple, liquid included as well as 1/2 cup chicken stock, MMS, vinegar, honey and soy sauce. Set aside the additional 1/4 cup of chicken stock until later
• Simmer the sauce over a low heat for 10 minutes
• Finish the sauce by mixing the flour into the set aside stock and then stir into the sweet and sauce and simmer for 5 minutes to allow the sauce to thicken and the flour to cook out.
• To prepare the pork you need to start by heating a saucepan (or deep fryer) with oil and heat to a high temperature
• While the oil is heating prepare the batter by whisking the flour, ice cold water and Chinese 5 spice together until you have a thick and smooth batter
• Dip the diced pork into the batter and remove each piece individually with a long skewer and gently lower into the hot oil
• Cook in small batches, each batch will take about 4-5 minutes until golden and crispy
• Remove from the oil and drain on paper towel to remove excess oil
• Serve the pork with either steamed rice or fried rice topped with your delicious sweet and sour sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly. However, the sweet & sour sauce can be frozen.
• For a healthier alternative instead of battering your pork place the diced pork directly into the sauce the same time as you add in the arrowroot flour to allow the meat to warm in the sauce.

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 Lamb Shanks in MMS

Serves: 4

Ingredients:

• 4 lamb shanks
• 1/4 cup plain flour
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken stock
• 1 large onion
• 2 carrots
• 1 zucchini
• 100g pumpkin
• 100g sweet potato
• 1 celery stalk
• 1 tablespoon minced garlic
• 1 fresh rosemary sprig
• 1 large bay leaf
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 2 tablespoon Worcestershire sauce

Method:

• Roll the lamb shanks in the plain flour and place in the slow cooker bowl
• Peel appropriate vegetables and chop them all into about 1-2cm chunks and place on top of the shanks
• Top the vegetables with garlic, rosemary, bay leaf and salts the pour the sauce, MMS & stock over the contents of the bowl stirring gently the replace the lid
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly ensuring the shanks are frozen in the sauce
• Any left over make for a delicious pie filling

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.

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.

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.

Spinach & Ricotta Cannelloni with Beefy MMS

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 2 tablespoons minced garlic
• 250g box frozen spinach, defrosted
• 500g fresh ricotta cheese
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 500g beef mince
• 1 tablespoons rice bran oil
• 1 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius
• Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
• Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
• Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
• Transfer the mix into a zip lock bag, expel all extra air and seal the bag
• Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
• Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
• Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
• Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly either before or after cooking
• For a vegetarian alternative top with straight MMS and cook as detailed in the method

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.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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.

Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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.

Quick Spanish Beef

Serves: 4

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 portions of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 large green apple, peeled cored and grated
• 1 teaspoon curry powder
• 70g tomato relish
• 2 tablespoons sultanas
• 1 tablespoon corn flour
• 2 cups rice

Method:

• Heat 1 tablespoon of rice brain oil in a large heavy based frying pan, add in the mince and onion and use your wooden spoon to break up the mince as it is browning
• Once the mince is brown and onions are translucent add in the apples and sauté for another 2 minutes
• Add in the curry powder and salt & pepper to taste, fry off until aromatic
• Pour in Mumma’s Magic Sauce and heat through
• Stir through the tomato relish and sultanas, simmer at a low heat while you are cooking the rice.
• If your sauce requires thickening use the tablespoon of cornflour and mix with a tablespoon of water to form a paste and stir through. Simmer for a couple of minutes to cook off the flour.

Recipe Notes:

Þ Store covered in the fridge for the maximum of 3 days

Þ This recipe is freezer friendly without the rice

Þ Best way to cook rice:

• Place your rice in a sieve and rinse well with some cold water
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes or until ready to serve
• Fluff up your rice with a fork prior to serving.

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.