Porcupine Balls

Serves: 4

Ingredients:

• 500g beef mince
• 1/2 cup white rice
• 1 cup stuffing mix or breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon mixed herbs
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 800ml)

Method:

• Place ingredients into a mixing bowl and use your hands to mix well ensuring the meat mixture is well combined
• Use damp hands to roll the mixture into meatballs

• To cook on the stove top
• Heat 1 tablespoon of rice bran oil in a frying pan and in batches seal off the meatballs until golden brown
• Place all the meatballs in a large sauce and cover with the MMS
• Simmer covered for 20-30 minutes to allow the meatballs and rice to cook through

• To cook in the slow cooker
• Place the meatballs directly into the slow cooker bowl and cover with the MMS
• Cook on LOW for 6-8 hours or cook on HIGH for 3-4 hours.

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.

Polenta Star Pizzas

Makes: approximately 18

Base Ingredients:

• 750ml chicken stock
• 190g instant polenta
• 60g grated parmesan cheese
• Salt and pepper to taste

Topping Ingredients:

• 1/2 cup C4K Kitchen’s Mummas Magic Sauce
• 100g diced bacon
• 1 small onion, very finely diced
• 1 cup grated cheese

Method:

• Place the stock in a small saucepan and bring to the boil, steadily pour the polenta in a thin stream while constantly whisking and cook for 3-5 minutes constantly whisking
• Remove from the heat and stir through the cheese and seasoning
• Spread out the polenta onto a baking tray lined with baking paper to about 3/4cm thick
• Leave to cool at room temperature for 30 minutes and then place in the fridge for a minimum of an hour
• Remove the tray from the fridge and use a star shape (or whatever pizza shape you want to make) to cut out as many pizza bases as you can across the sheet of polenta.
• To construct the pizzas, spread the MMS across the base of each of the star pizzas and then evenly spread the bacon and onion across the pizzas base and finally top with the grated cheese
• Place the pizzas on a baking tray and cook in a 180 degrees Celsius oven for 15 minute of until the cheese is golden and bubbly.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum for 3 days
• This recipe is freeze 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 NoMato Sauce

Makes: 4 portions of approximately 700-800ml

Ingredients:

• 1 large butternut pumpkin, approximately 1.5-2kg
• 1 leek
• 1 onion
• 2 carrots
• 2 stalks celery
• 1/2 head cauliflower
• 1 zucchini
• 1/2 head broccoli
• 1 tablespoon chicken or vegetable stock powder
• 1 tablespoon minced garlic

Method:

• Peel and chop all vegetables to around the came size and place in your slow cooker bowl or stock pot
• Add in the chicken stock powder and garlic and just cover the vegetables with water
• SC: Cook on low for 8 hours or until the vegetables are soft
• Stove top: simmer gently for an hour until the vegetables are soft
• Allow to cool slightly and then use your stick blender to process until thick and smooth.

Recipe Notes:

• This is the tomato free MMS to be substituted in any MMS recipe
• For a more traditional MMS colour you can add 2 beetroots into the recipe, however the eaters at the C4K Kitchen do not like the beetroot flavour.
• Store in an airtight container 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.

Mexican Tortilla Stack

Serves: 6

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 large carrot, grated
• 1 zucchini, grated
• 400g kidney beans, drained and rinsed
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mexican Spice Mix or 1 packet store bought Taco Seasoning
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 5 flour tortillas
• 3/4 cup grated cheese

Method:

• Heat 1 tablespoon of oil in a heavy based frying pan, sauté the garlic and onion until the onion starts to soften
• Add in the mince, taco seasoning and chilli powder browning off the meat breaking up the mince with the wooden spoon while cooking
• Once the meat has browned and is sealed add in the grated vegetables, kidney beans and the MMS, bring to the boil then reduce to a steady simmer and simmer uncovered for 10-15 minutes
• Preheat oven to 200 degrees Celsius and lightly grease a 20cm springform tin
• Place the first tortilla on the base of the prepared tin and top with 1/4 of the mince mixture placing the next tortilla on top, repeat until you have used all the mixture and top with the last tortilla, sprinkle the grated cheese evenly over the top tortilla
• Bake for 20-25 minutes or until the cheese is golden
• Serve topped with sour cream and/or guacamole and a side serve of the C4K Kitchen’s Mexican Salsa Salad.

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.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

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.

Hearty Beef & Barley Soup

Serves: 6-8

Ingredients:

• 800g gravy beef or chuck steak
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 200g pumpkin, diced
• 200g sweet potato, diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 x 400g can whole peeled tomatoes
• 1 tablespoon beef stock powder
• 3/4 cup pearl barley, rinsed

Method:

• Place all ingredients into a slow cooker and stir well.
• Cook in LOW for 8 hours or on HIGH for 4 hours.
• Serve with fresh crusty bread or C4K Kitchen’s Cheesy Garlic Pizza

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.

Cottage Pie

Serves: 6

Ingredients:

• 500g beef mince
• 2 tablespoons minced garlic
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels
• 1 portion of C4K’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 1/2 tablespoons Worcestershire sauce
• 8 medium-large potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and chop you potatoes into even sized pieces and put on the stove to simmer for 15-20 minutes
• While your potatoes are simmering, heat 2 tablespoons rice bran oil in a heavy based frying pan and add the oil, garlic, onion and mince, browning off the contents and breaking up the mince with your wooden spoon
• Add the carrot, celery and corn and top with a 800ml portion of Mumma’s magic sauce, simmer for 10 minutes
• Pour the savoury mince mixture into a lasagne dish and spread evenly
• Drain the potatoes once cooked and mash well adding in the milk, butter and salt & pepper to taste
• Spread the mash evenly over the top of the savoury mince, then evenly spread both cheese on top of the mash
• Bake for 15-20 minutes until the cheese if golden brown.

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.

Classic SC Beef Stew

Serves: 4-6

Ingredients:

• 800g gravy beef or chuck steak, diced
• 200g bacon pieces
• 2 tablespoons minced garlic
• 1 portion of C4K’s French Onion Soup mix
• 1 onion, diced
• 3 carrots, halved and in thick slices
• 200g sweet potato, cubed
• 200g pumpkin, cubed
• 1 portion C4K’s Mumma’s Magic Sauce, approximately 700-800ml
• 1 tablespoon beef stock powder
• 1 tablespoon Worcestershire sauce
• 1 cup frozen sliced green beans

Recipe Notes:

• C4K French Onion Soup Mix can be interchanged with any store bought stew and/or casserole recipe base satchels

C4K Sausage Rolls
Makes: 16 large OR 32 halves OR 80 party sized sausage rolls

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 eggs
• 1 x 200g box stuffing mix (or breadcrumbs)
• 3/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 1 cup grated cheese
• 1 large onion, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated and squeezed to remove excess moisture
• 1 heaped tablespoon minced garlic
• 1 tablespoon mixed herbs
• 8 sheets frozen puff pastry, defrosted

Method:

• Preheat oven to 180 degrees Celsius.
• Place all ingredients (except puff pastry sheets) into a large mixing bowl.
• Use your hands to mix the ingredients squeezing through your finger tips until all ingredients are very well combined and have formed a nice smooth meaty dough like consistency.
• Take your first sheet of puff pastry and cut down the middle to have 2 equal sized rectangles.
• One the first side place a sausage shape of the mix mixture down the middle of the pastry rectangle. You want the thickness of the mixture to be about 1/4 of the rectangle with and about 1-1 1/2cm high. Roll the two sides of the pastry up ensuring that there is about 1cm over an overlap, if it overlaps more you can add some more filling, if it over laps less remove a bit of filling .
• Along the join use the point of a fork to press down the whole way along the join to intertwine the two layers of pastry, place join side down onto a baking paper lined tray. Repeat with the remaining mixture and pastry sheets.
• Brush the tops of the sausage roll with some milk, you can either cut now to preferred serving and/or storing size for a cleaner finish or you can cut after cooked.
• Bake in the preheated oven for approximately 30 minutes or until flaky and golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly and should 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.

C4K Lasagne
Serves: 6

Meat Sauce Ingredients:

• 500g minced meat (beef, pork or a combination)
• 1 tablespoon minced garlic
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, grated
• 1 zucchini grated
• 100g sweet potato, grated
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1 box dry lasagne sheets

White Sauce Ingredients:

• 1/2 head cauliflower
• 1 cup natural yoghurt
• 1/2 cup light sour cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 1/2 cup grated cheese

Meat Sauce Method:

• Heat 1 tablespoon of oil in a large heavy based frying pan add in the garlic, salts, onion and celery into the frying pan and sauté for 2 minutes until the onion starts to soften
• Add in the mince meat, using your wooden spoon to break up the mince as you brown it off for about 5 minutes
• Add in the MMS and the grated vegetables and simmer for about 10 minutes until the grated vegetables have softened.

White Sauce Method:

• Remove the leaves from the cauliflower and cut into small chunks, stem included and either boil or steam until full cooked through.
• Puree the cauliflower and then stir through the yoghurt, sour cream, salt, garlic powder and parmesan cheese until well combined.

Lasagne Construction:

• Preheat your oven to 180 degrees Celsius.
• Place 1/4 of the meat mixture into the base of an oven proof lasagne dish and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Bake in the oven for 20-25 minutes until the cheese is golden brown and the lasagne sheets are soft.

Slow Cooker Method:

• Prepare the meat sauce and white sauce as described above
• Place 1/4 of the meat mixture into the base of slow cooker bowl and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Place a clean tea towel over the top of the bowl and then place on the lid.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• What is the benefit of SCing a lasagne? It delivers the flavour profile of a next day lasagne with the delicious same day freshness.

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.