Gluten Free Gravy

Serves: 6-8 people

Ingredients:

• 2 tablespoons butter
• 2 tablespoons arrowroot flour
• 2 cups beef stock
• 2 beef stock cubes
• 1/2 teaspoon Vegemite (or Worcestershire sauce)
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt & pepper to taste

Method:

• Melt the butter in small saucepan over a medium heat and add in the arrowroot flour whisking constantly for approximately 3 minutes to cook out the flour
• Add in the remaining ingredients and whisk constantly until you bring the stock to a boil
• Reduce the heat of the sauce to a very steady simmer and simmer for the gravy for approximately 20 minutes to allow the flavours to develop, whisking every 5 minutes.  If during reduction the gravy is getting too thick for your preferred consistency add in 1/4 cup water and whisk through then continue to simmer.

Recipe Notes:

• Best served fresh but can be store in an air tight container in the fridge for the maximum of 3 days
• Freezer friendly to be consumed within 3 months.  When reheating from frozen you may require some additional stock or water to rehydrate

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.

Diane Sauce

Serves: 4-6

Ingredients:

• 1/2 small onion
• 1/2 celery stalk
• 3 cloves garlic
• 1 rasher bacon
• 1 tablespoon butter
• 1 beef stock cube
• 200ml water
• 1/4 cup MMS (or tomato sauce)
• 2 tablespoon Worcestershire sauce
• 200ml heavy cream
• 2 teaspoons arrowroot flour or corn flour

Method:

• Very finely dice the onion, celery, bacon and garlic and sauté for about 5 minutes in the butter over a medium heat
• Add in the water, stock cube, MMS & Worcestershire sauce and simmer for about 10 minutes to allow the flavours to combine 
• Stir the flour through the cream until well combined
• Add in the cream into the sauce and simmer on a low heat for another 5-10 minutes  until at you desired consistency
• If you want a silly smooth strained the sauce before serving or iserbe as is textured.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe us freezer friendly to be eaten within 6 months.

Homemade Passata

Makes: approximately 1 litre

Ingredients:

• 1 onion
• 3 cloves garlic
• 3 sprigs fresh oregano
• 1.5kg fresh tomatoes
• 1 chicken or vegetable stock cube
• 2 tablespoons apple cider vinegar

Thermo Cooking Method:

• Place quartered onion, garlic and oregano into the jug [Speed 8, 3 seconds]
• Add in quartered tomatoes, stock cube and apple cider vinegar [Speed 1, 100 degrees, 30 minutes]
• Remove the master cap from lid but sit steam basket over the hole to reduce splatter [Speed 1, ST/VAROMA temp, 5 minutes]
• Allow the mixture to cook for at least 10 minutes then replace the master cap and sit steam basket over the master cap [Speed 4, 20 seconds]
• Allow to cool for a further 20 minutes before placing in the fridge or dividing into single serve portions and freezing

Stove top Method:

• Bring a stockpot of water to the boil and place in half of the tomatoes and allow to simmer for 60 seconds
• Remove the tomatoes from the boiling water and plunge them into a sink full of iced water and sit for another 2 minutes
• Remove the tomato from the iced water and peel the skin from the tomato
• Repeat with the remaining tomatoes until all tomatoes are peeled
• Empty out the stockpot
• Place the finely diced onion and garlic and oregano leaves into the base of the stockpot with the stock cube and the vinegar
• Place all tomatoes in the stock pot then gently press down on the tomatoes with a potato masher to release some of the juices
• Place the lid on the stock pot and simmer over a medium low heat for 60 minutes to allow the tomatoes to break down
• Use a stick blender to puree the mixture until smooth or allow to cool and transfer in batches to a food processor to process until smooth
• If the passata is too runny for your preferences after being blended return to the stock pot and simmer undercovered for 5-10 minutes or until you  reach your desired conistency

Recipe Notes:

• Store in the fridge in an airtight container for a maximum of 5 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.

Garlic Sauce

Ingredients:

• 2 tablespoons butter
• 1/2 small onion, very finely diced or grated
• 1/2 stalk celery, very finely diced or grated
• 4 cloves garlic, finely diced
• 1 tablespoon plain flour
• 1 cup sour cream
• 1 cup milk

Method:

• Place 1 tablespoon of butter in a heavy based saucepan over a medium heat and sauté the onion, celery and garlic for approximately 2-3 minutes or until softened
• Add in the remaining butter and the flour and stir continually to form a paste and cook the flour our for a further 3-4 minutes
• Add in 1/2 of the sour cream and 1/2 of the milk and whisk through the flour paste until smooth and thick
• Add in the remaining sour cream and milk and continue to whisk until the sauce is thick and smooth
• Reduce the heat to a low and simmer for 5 minutes to allow the flavours  to infuse.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly
• If you prefer your garlic sauce to be smooth you are able to blend to remove any residual lumps from the onion, celery and garlic pieces

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.

Thai Chilli Salad Dressing

Makes: 2 portions

Ingredients:

• 1 clove garlic
• 1cm fresh ginger
• 1 tablespoon fish sauce
• 1 1/2 tablespoon lime juice
• 1 1/2 tablespoons sweet chilli sauce
• 2 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 long red chilli

Method:

• In a small mixing bowl, that has a firmly sealing lid, finely grate the garlic and ginger and finely dice the red chilli (de-seed if you do not want the dressing too spicy)
• Add in the remaining ingredients, firmly seal the lid and shake well.
• Store in the fridge until you are ready to dress and serve your salad, shake the salad before dressing.

Recipe Notes:

• Store in the fridge for a maximum of 2 weeks
• 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.

Honey Mustard Sauce

Serves: 4-6

Ingredients: 

• 1 onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, finely diced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 cup sour cream

Ingredients:

• Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
• Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
• Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
• Stir in the sour cream and allow to come to temperature then serve.

Recipe Notes:

• Picture shows the sauce drizzled over oven roasted chicken drumsticks
• If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
• The leftovers are to be stored covered in the fridge and used within 2 days
• The sauce can be frozen and consumed within 30 days.

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.

Tzatziki

Makes: approximately 1 1/2 cups

Ingredients:

• 1 cup natural or Greek yoghurts
• 1 garlic clove, finely diced
• 1/3 cucumber, peeled and finely diced
• 1/2 cup shredded fresh mint
• 1/4 cup shredded fresh coriander
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil

Method:

• Combine all ingredients in a mixing bowl and stir until well combined

Recipe Notes:

• This recipe is not suitable for the freezer
• Store in an air tight container in the fridge to be consumed within 7 days

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.

Mushroom Sauce

Serves: 4-6

Ingredients:

• 8-10 medium-large button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1/2 teaspoon onion salt or celery salt
• 1 tablespoon plain flour
• 1 cup beef stock
• 1/2 teaspoon Worcestershire sauce or Vegemite
• 1 tablespoon sour cream or natural yoghurt

Method:

• Simmer the mushrooms, garlic, butter and salt for 5 minutes over medium heat until the mushrooms have started to soften
• Stir through the plain flour, this will form a thick type of batter and cook for 2 minutes to cook out the flour taste, stirring constantly
• Add in the stock and using a fork to stir very well ensure any lumps are whisked out until you get a smooth sauce, add in the Worcestershire sauce and simmer on medium low heat to allow the flavours to infuse together
• Stir through the sour cream and allow to just heat through before serving.

Recipe Notes:

• Store in an airtight container 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.

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.

Chicken Stock

Makes: approximately 3 litres

Ingredients:

• 1kg chicken neck
• 3 small or 2 large chicken carcasses
• 4 carrots
• 3 celery stalks
• 2 large onions
• 10 sprigs rosemary
• 1 tablespoons whole peppercorns
• 1 tablespoon rock salt

Method:

• Place the chicken necks and carcasses in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes
• Husk and 1/4 the onions, chop the carrots and celery into 5cm length and place in the SC with all other ingredients
• Tip the contents of the roasting tray, juices and all into the slow cooker and fill with water about 2-3cm from the top, place the lid on the SC and cook on LOW for 24 hours
• One ladle at a time pour the “brew” into a fine sieve and use a wooden spoon to push all the liquid out of the bulk, remove the discharge from the sieve and repeat with all SC contents
• Place stock in the fridge overnight and in the morning remove the fat layer from the top and discharge, it will not matter is some little floating portions or fat are in the residual stock but remove the big chunks.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 2 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.