Pickled Pork with Apple Gravy

Serves: 6

Ingredients:

• 1.2-1.5kg pickled pork
• 3/4 cup apple cider vinegar
• 1 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 bay leaf

Gravy Ingredients:

• 1 cup beef stock
• 1 cup chicken stock
• 2 apples, peeled, cored and diced in 3/4cm cubes
• 1 1/2 teaspoons corn flour

Method:

• Place the pickled pork in the slow cooker bowl and cover with all other ingredients then add water to ensure the pork is fully submerged
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• To make the Apple Gravy, place the stocks and the diced apple in a small saucepan and simmer for approximately 10 minutes until the apples are soft
• Remove about 1/4 cup of the liquid and place is a small mixing bowl, stir through the corn flour to make a paste and then return the paste into the sauce and stir very well so evenly mixed
• Add salt and pepper to your tastes
• Keep the gravy on a low heat for at least 5 minutes to cook out the flour taste the serve drizzled over your meat

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not 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.

Pan Fried Pork Dumplings

Approximately: 50 dumplings

Ingredients:

• 1/4 head Chinese cabbage or Wombok
• 1 teaspoon salt
• 2 teaspoon freshly grated ginger
• 1/3 cup spring onion, finely chopped
• 500g pork mince
• 1 egg
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 2 packets of pre-prepared wonton or dumpling wrappers

Dipping Sauce Ingredients:

• 2 tablespoons Ketchup Manis
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon rice wine vinegar

Method:

• Finely shred the cabbage and place in a mixing bowl, sprinkle the salt evenly over the cabbage and allow to sit for 15 minutes
• Rinse the cabbage well, squeezing all excess liquid out, place in a mixing bowl with all other ingredients, except the wonton wrappers and use your hands to combine all ingredients very well
• Place small amount of mixture in the middle of a wonton wrapper and wrap, roll or close in your preferred style of dumplings, for the best seal use a pasty brush to put a small amount of water around the sides of the wrapper
• Repeat until all the mixture is gone
• Heat a frying pan on medium-high heat and when hot spray with some rice bran oil (or a small amount of oil) and then place the dumplings in the frying pan, allow to cook for a couple minutes, then add in approximately 150ml of water to the frying pan and place the lid on the frying allowing the dumplings to steam
• While the dumplings are steaming prepare the dipping sauce by placing all ingredients into a small mixing bowl and use a fork to whisk the ingredients together until well combined
• Steam for approximately 5-7 minutes and serve immediately

Recipe Notes:

• This is recipe is great to have the uncooked prepared dumplings in the freeze.  remove from the freezer 60 minutes before serving and cook as per standard method
• For a healthier alternative these dumplings can be steamed for an equally delicious outcome

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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• Store in an airtight container 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.

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.

Bacon Wrapped Stuffed Beef
Serves: 4

Ingredients:

• 6 full bacon rashers, rind removed
• 2 round steaks
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 2 button mushrooms, finely diced
• 1/2 cup ricotta cheese
• 1/2 cup grated cheese
• 1 tablespoon cornflour

Method:

• Preheat the oven to 180 degrees Celsius.
• Finely dice the onion, celery and mushroom and stir well into the ricotta cheese, grated cheese and corn flour and set aside.
• Use a meat tenderiser to flatten out the 2 round steaks and set aside.
• Cut of the rinds of the full bacon rasher as close as possible to the edge and lay 3 rashers of bacon down alternating the eye fillet at each end.
• Place the steak fillet at one end of the bacon and spread 1/2 of the stuffing mixture evenly over the steak.
• Repeat with the remaining rashers of bacon, steak and filling.
• Roll the bacon starting at the end where the steak is and continue until it is fully wrapped and secure with a skewer or toothpick, repeat with the other roll.
• Brown the roll of on all sides in a heavy based frying pan for about 2 –3 minutes each side.
• Transfer to an roasting pan and bake the rolls in the oven for 12-15 minutes.
• Remove and allow to rest for 10 minutes before slicing.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not 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.

Bacon & Mushroom Mini Quiches
Makes: approximately 48

Ingredients:

• 4 sheets frozen shortcrust pastry, defrosted
• 1 onion, finely chopped
• 200g mushrooms, finely chopped
• 200g diced bacon
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 12 eggs
• 150g sour cream

Method:

• Preheat the oven to 180 degrees Celsius.
• Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
• In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container 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.

Bacon & Cheese Cob Loaf Dip

Ingredients:

• 1 round cob loaf
• 250g cream cheese
• 300ml sour cream
• 300g diced bacon pieces
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Cut the top section off your cob loaf and remove all the stuffing from the loaf, do not throw it away as you can serve loaf with the bread filling. Replace the cob loaf lid and place the entire loaf in the oven for 10-15 minutes
• Place all other ingredients into a large mixing bowl and mix well, place in the microwave for 3 minutes on high
• Remove from the microwave and mix well, if the ingredients have not yet combined well put back in the microwave for another 60 seconds, repeat this process until the dip filling is well combined, warm and bubbly
• Remove the loaf from the oven and place on a serving platter, fill the centre of the loaf with the dip mixture, replace the lid and scatter the extracted inside around the outside of the loaf ready to serve.

Recipe Notes:

• Best served fresh
• 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.

Ham Hock Soup
Serves: 6

Ingredients:

• 1.2 – 1.5kh ham hock
• 2 cups beef stock
• 6 cups water
• 1 leek, diced
• 2 stalks of celery, finely sliced
• 2 carrots, sliced 1cm thick
• 2 zucchini, sliced 1cm thick
• 300g butternut pumpkin, diced in 2cm chunks
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon celery salt

Slow Cooker Method:

• Place the ham hock in your slow cooker bowl and then add in all remaining ingredients
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

Stove Top Method:

•  Place the ham hock in a large stock/soup pot and then add in all remaining ingredients
• Bring the soup to a boil, place the lid on the pot and reduce to a low heat.
• Simmer for approximately 2 hours or until your ham hock is starting to fall apart.
• Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
• Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.

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.