Steamed Dim Sims

Makes:approximately 36

Ingredients:

• 500g pork mince
• 2 egg whites, lightly beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 cup grated carrot
• 1 cup finely shredded wombok
• 1/2 cup chopped bean sprouts
• 1 packet wonton wrappers

Method:

• Place mince, 3/4 of the beaten egg whites and all remaining ingredients, except the wrappers and use your hands to combine the ingredients well
• Mix the 1/4 of the beaten egg whites with 1/4 cup of water and beat together well
• Place a tablespoon of mixture in the middle of the wrapper and shape in a cylinder shape
• To fold:
  * Dampen on all 4 sides of the wonton wrapper with the egg glaze
  * Pinch the 4 flat sides up to the mixture
  * Pinch in at the base of the point and fold up and over the mixture
  * Repeat on the opposite corner, gently press the mixture back under the two opposite corner folds to push back to the original cylinder shape
  * Repeat the pinch and fold over with the 2 remaining corners
  * Dampen your finger with egg glaze and ensure the top joins are moist
  * Finally gently roll the complete little parcel between your hands to delivery the cylindrical dim sim shape
• Repeat the folding and rolling process until all of the dim sim mixture is gone
• To cook place the dim sims in a bamboo steamer basket but do not overcrowd and allow at least 1-2cm between each dim sim and place over steadily simmers water and steam for 10-15 minutes or until the pork is cooked through and the wrappers are soft and wrinkly
• Serve with your dipping sauce of choice.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the dim sims have been rolled but not yet steamed
• The dim sims can also be deep fried, however steaming is the healthier alternative.

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.

SC Pea & Ham Soup

Serves: 6

Ingredients:

• 2 cups dried green split peas
• 1kg approximately ham hock
• 1 onion peeled and quartered
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1/2 head cauliflower, roughly chopped (stem included)
• 1 tablespoon minced garlic
• 1 tablespoon chicken or vegetable stock powder

Stove Top Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into a large soup or stock pot, add in all other ingredients and over with water (approximately 2—2.5 litres)
• Bring to the boil and then place the lid on the saucepan and reduce heat to a simmer.
• Simmer for approximately 3 hours or until the meat is falling off the ham hock
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Slow Cooker Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into the slow cooker and then add in all other ingredients and over with water (approximately 2—2.5 litres)
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Recipe Notes:

• Store in an airtight container 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.

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.

Maple Glazed Ribs
Serves: 4

Ingredients

• 4 portions ribs
• 1 large onion
• 1 cup apple juice
• 2 tablespoons maple syrup

Rub Ingredients:

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon instant coffee
• 1 teaspoon ground ginger
• 1/2 teaspoon ground chilli

Method:

• Place all of the dry rub ingredients into a small mixing bowl and combine well
• Peel your onion and slice into quarters horizontally and loosely place the large onion rings over the bottom off your slow cooker bowl
• Add in the apple juice to the slow cooker bowl
• Use your hands to generously rub the spice mix over both sides of the ribs until very well coated and place them in the slow cooker bowl to sit on top of the onion rings
• Place the lid on the slow cooker and cook on LOW for 6-8 hours
• Remove very gently from the slow cooker bowl and place on a baking tray lined with baking paper
• Tip the liquid out of the slow cooker bowl into a small saucepan and add in the maple syrup, simmer for about 10-15 minutes until thick and gooey
• Evenly spread the maple glaze over the ribs and then place the ribs under the grill for 10 minutes until the glaze is golden and bubble

Recipe Notes:

• Store Covered in the fridge for no longer than 3 days
• This recipes is not suitable for the freezer

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.

Roast Pork

Ingredients:

• 1 pork roast, 1.7-2kg
• 2 teaspoons garlic powder
• 2 teaspoons salt

Method:

• Preheat your oven to 230 degrees Celsius
• Place your pork roast on a cake cooling rack over your sink
• Boil a full kettle and then pour the boiling water over the rind of the pork roast
• Use paper towel to pat the pork rind dry and then evenly sprinkle the rind with the garlic powder and the salt
• Place in the oven and roast for 20 minutes
• Reduce the heat of the oven to 180 degrees Celsius and cook the roast for 30 minutes for every 500g of pork
• Once the roasting time is complete remove from the oven and allow to roast to sit for at least 10 minutes before carving.

Recipe Notes:

• Store covered in the fridge for the 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.

Pork Meatballs in Chicken Broth

Serves: 4-6

Broth Ingredients:

• 500g of 3 joint chicken wings
• 1 tablespoon chicken stock powder
• 2 litres water
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 200g sweet potato
• 1 bunch bok choy or other Asian greens

Meatballs Ingredients:

• 500g pork mince
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 egg yolk
• 2 teaspoons corn flour
• 1 tablespoon oyster sauce
• 450g thin hokkien noodles

Method:

• Add the water, chicken stock pots and the chicken wings to a large stock pot and simmer covered for an hour
• Check the stock level is similar to when first started, if not top up with some additional water
• Add in the diced carrot, celery, zucchini, sweet potato, broccoli, the finely chopped bok choy stems and the oyster sauce then simmer for another hour Note: For timing purposes it would be best to start making and preparing your meatballs during this hour
• Ten minutes before serving remove the chicken wings from the stock and add the shredded bok choy leaves, taste test to see if seasoning is required Note: It is optional to remove the chicken meat from the wings and add back into the broth.
• To make the meatballs add all the ingredients, except the noodles into a mixing bowl and use your hand to mix well
• With damp hand roll tablespoons full of mixture into balls, place them on the plate, cover and refrigerate for 30 minutes
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and cook the meatballs in batches for about 4 to 6 minutes until browned all over and cooked through. If needed you can use more rice bran oil for the frying pan for each new batch of meatballs.
• Boil the kettle and cover the noodles with boiling water, stand for about 3 minutes using a fork to separate noodles.
• Place the noodles evenly between the serving bowls, top evenly with the pork meatballs and finally ladle the soup over to serve.

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.

Pork Chow Mein

Serves: 4

Ingredients:

• 500g pork mince
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 carrots, diced
• 1 zucchini, diced
• 1 red capsicum, diced
• 2 celery stalks, diced
• 1 teaspoon chicken stock powder
• 1/4 cup oyster sauce
• 1 1/2 tablespoons soy sauce
• 1/2 head Chinese cabbage or Wombok
• 200g packet thin egg noodles

Method:

• Place the noodles in a heatproof bowl, cover with boiling water, stand for 2 minutes until just tender. Drain and separate the noodles and set aside
• Heat 2 tablespoons of rice bran oil or sesame oil in a wok or heavy based saucepan, add in the pork mince and stir fry breaking up the mince as you fry for about 5 minutes or until browned off
• Add the garlic and the diced vegetables and stir fry these vegetables for about 5 minutes until the vegetables start to soften
• Add the stock pot, oyster sauce, soy sauce & 1 cup of water to the frying pan/wok and bring to the boil. Once boiling add in the noodles and the shredded Chinese cabbage
• Simmer until the cabbage wilts then serve.

Recipe Notes:

• The pork mince is easily interchangeable for any other type of mince for the same delicious results.
• 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.

Pork and Apple Meat Muffins

Serves: 4-6

Ingredients:

• 500g pork mince
• 4 apples, peeled, cored and grated
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 200g stuffing mix (or breadcrumbs)
• 1 teaspoon ground sage
• 1 egg
• 200ml apple juice

Method:

• Preheat your oven to 180 degrees Celsius and prepare a muffin tray by greasing the muffin cups well with the rice bran oil spray
• Add all the ingredients, except the apple juice into a bowl and use your hands to combine it very well
• Divide the mixture evenly into the 12 muffin cup, make a small well in the centre of each of the meat muffins
• Pour the apple juice evenly into each of the centre wells
• Bake for 25-30 minutes.

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.