Butter Chicken with MMS
Serves: 4

Ingredients:

• 2 chicken breasts, diced
• 1 onion, diced
• 1 tablespoon minced garlic
• 30g butter
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 2 teaspoon paprika
• 1 teaspoon onion salt
• 1 teaspoon turmeric
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 tablespoons tomato paste (optional)
• 150g butternut pumpkin, diced
• 150g sweet potato, diced
• 1 cup natural yoghurt
• 100g baby spinach leaves

Method:

• Heat the butter in a large heavy based frying pan and add the onion and garlic sautéing for approximately 2 minutes until the onion starts to soften.
• Add in the chicken and brown off the chicken until completely sealed.
• Add in all the spices and salt, fry off for a couple minutes until aromatic.
• Pour the MMS and tomato paste over the chicken and add in the pumpkin and sweet potato.
• Simmer for approximately 15 minutes until the vegetables are soft and the chicken is cooked through.
• Stir through the yoghurt and baby spinach heating until the spinach has wilted and the yoghurt is bought to temperature.
• Serve with steamed rice and/or C4K Kitchen’s 2ID as Naan Bread

Recipe Notes:

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

Beef Nachos
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 2 carrots, grated
• 1 zucchini, grated
• 2 mushrooms, grated
• 1 x 400g can kidney beans, drained and rinsed
• 1 portion of C4K Kitchen’s Mexican Spice Mix
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 packets of corn chips
• 1 jar Mexican salsa
• 1 cup grated cheese
• 1/2 cup sour cream

Method:

• Heat 2 tablespoons rice brain oil in a large heavy based frying pan, add in the diced onion, garlic and the grated carrots, zucchini and mushrooms sautéing for about 5 minutes until the vegetables all soften.
• Add in the mince and use your wooden spoon to break up the mince while browning off.
• Add the drained kidney beans into the meat mix and evenly sprinkle the Mexican spice mix and mix well.
• Add in the MMS and simmer for 5-10 minutes until sauce has thickened.
• Spread the corn chips evenly between the 4 serving plates, top with meat mixture.
• Add ¼ jar of the salsa on top of the meat mixture, finally top with grated cheese and sour cream.

Recipe Notes:

• Store the beef mince mixture covered in the fridge for a maximum of 3 days
• The beef mince component of 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.

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.

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.