Vegetable Soup

Serves: 10

Ingredients:

• 1 leek, diced
• 1 onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 zucchini, diced 
• 1 turnip, diced
• 1 celery stalk, diced 
• 2 medium potatoes, diced
• 200g butternut pumpkin, diced
• 200g sweet potato, diced 
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 4 garlic cloves, finely diced 
• 4 vegetable stock cubes
• 8 mushrooms, thinly sliced 
• 1/4 wombok cabbage, finely shredded
• Salt & pepper, to taste 

Method:

• Prepare your vegetables cutting to your preferred texture
• Place all ingredients except the mushrooms and cabbage into your slow cooker bowl 
• Cover with water by approximately 3cm above the vegetables 
• Cook on LOW for 5-6 hours
• Add in the cabbage and mushrooms cooking on LOW for another 1 hour or HIGH for 30 minutes
• Serve immediately 

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days
• This recipe is freezer friendly to be consumed within 6 months
• Picture shown has the soup topped with fresh parsley and pork crackle as croutons 
• Delicious served with fresh crusty bread or bread rolls 

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 Cheek Casserole 

Serves: 4

Ingredients:

• 4 beef cheeks
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 large carrot, diced
• 1 large onion, dived
• 1 red capsicum, diced
• 1 celery stalk, diced
• 4 garlic cloves, finely diced
• 1 cup C4K Kitchen’s Mummas Magic Sauce
• 1 cup beef stock
• 2 bay leaves
• 2 tablespoon corn flour

Method:

• In a hot frying pan seal your beef cheeks on both sides only well caramelised 
• Place in the slow cooker bowl, sprinkle with the French onion soup mix and turn the cheeks to well coat with the soup mix
• Add in all other ingredients except the corn flour and gently stir until well combine
• Cook on LOW for 6-8 hours or HIGH for 4 hours
• 30 minutes before serving turn up your slow cooker to high
• Create a paste with the corn flour and water and add the corn flour paste through the Casserole to thicken, stir until evenly mixed through and the sauce thickens 
• Serve on a bed of mash and if desired a side serve of crispy green beans or broccoli

Recipe Notes:

• Store in the fridge covered 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.

C4K Irish Stew

Serves:4-6

Ingredients:

• 700ml chuck steak
• 1 leek, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 parsnips, diced 
• 1 turnip, diced
• 1 zucchini, diced
• 4 garlic cloves, finely chopped
• 1 cup dark beer (I.e. Guinness or stout)
• 1 cup dry white wine 
• 1 cup beef stock
• 1 cup frozen minted peas
• 2 tablespoons cornflour 

Method:

• Place all ingredients except the peas and corn flour in a slow cooker And mix well
• Cook on LOW for 8 or HIGH for 4 hours
• Add the peas to the slow cooker
• Stir the corn flour into 1/4 cup water and make a paste
• Pour the paste into the slow cooker and mix very well
• Finish on HIGH for 30 minutes and serve.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• The white wine can be replaced with red wine if you prefer
• The dark beef can not be substituted or omitted for it to remain an Irish stew
• Lefts overs are delicious as a pie filling.

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.

Scotch Broth with Vegetables

Serves: 6-8

Ingredients:

• 1.5kg lamb off cuts
• 4 fresh rosemary sprigs
• Salt to taste
• 2 tablespoons apple cider vinegar 
• 1 large onion
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 1 parsnip
• 1 turnip
• 1 swede
• Juice of 1/2 lemon

Method:

• Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
• Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
• Season very generously with salt
• Cook on low for 12-14 hours
• Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth 
• Add in the apple cider vinegar and the roughly chopped vegetables 
• Cook on low for 4-6 hours
• Stir through the lemon juice and check for seasoning adding  further salt and pepper to taste.

Recipe Notes:

• Store covered in a 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.

Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make a delicious pie filling.

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 Sausages & Beans

Serves: 4

Ingredients:

• 500g beef sausages (approximately 8 sausages)
• 1 x 400g can cannelloni beans, drained & rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, smashed
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1/2 cup bbq sauce or steak sauce
• 1 beef stock cube

Method:

• Brown the sausages off in a frying pan over a medium-high heat, they do not need to be cooked through but well browned to help them keep their shape
• Place the beans, onion, garlic and stock cube in the base of the slow cooker
• Place the sausages on top
• Top with the MMS and the bbq sauce and place the lid on the SC
• Cook on LOW for 6 hours or HIGH for 3 hours
• Serve on a bed of creamy mash potato

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.

SC French Onion Roast Beef with Roast Vegetable Medley

Serves: 4-6

Ingredients:

• 1.5kg bolar or blade roast beef
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought french onion soup
• 1 onion
• 1/2 cup gravy mix
• 6 potatoes
• 3 carrots
• 1 parsnip
• 200g pumpkin
• 200g sweet potato
• 2 tablespoons minced garlic
• 2 tablespoons dried oregano
• 2 tablespoons rice bran oil

Method:

• Peel and roughly chop the onion and place in the bottom of your slow cooker
• Roll the bolar in the French onion soup massaging the soup into the surface, then place the meat, fat side up, on top of the onion and add any excess soup mix into the slow cooker bowl
• Add in 1 – 1 ½ cups of water, the water level with the meat in the SC should be just under 2cm
• Place the lid on the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5, for the best results cook on low

• To prepare the vegetables you will need to start with about 60-90 minutes cooking time left on the roast, start by preheating the oven to 160 degrees Celsius
• Peel and chop all vegetables into even sized pieces , approximately 1-1 ½ cm cubes
• Place all the prepared vegetables onto a baking tray, evenly spread out the garlic, mixed herbs and the rice bran oil over the vegetables and give them a good mix to ensure fully coated
• Roast your vegetable medley 45-60 minutes noting the cooking time will depend on the size of the vegetables, turning the vegetables every 15 minutes to ensure they cook evenly and don’t stick to the base of the baking tray

• Thirty minutes before serving, gently remove the meat and place in a baking dish and cover with alfoil and turn your slow cooker up to HIGH
• Mix the gravy mix with ½ cup water to form a paste and whisk the gravy paste into the juices that remain in the slow cooker bowl, making sure you whisk very well so that it is eventually dispersed and well combined
• Replace the lid back on the slow cooker and check again in 15 minutes stirring well to ensure it has thickened, if it is still too runny, you may need to use a bit more gravy mix (or corn flour) paste to thicken and repeat in 15 more minutes time. However if you are left with a luscious thick rich gravy then turn off the slow cooker and replace the lid until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly, however left overs can be frozen as long as fully covered and stirred through the gravy.

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.

Vegetable and Bacon Soup

Serves: 4-6

Ingredients:

• 1 leek
• 3 celery stalks
• 1 zucchini
• 1 swede
• 1 turnip
• 2 parsnips
• 2 carrots
• 200g sweet potato
• 200g butternut pumpkin
• 2 bacon bones, approximately 300g
• 1 tablespoons chicken stock powder
• Salt & pepper, to taste

Method:

• Peel all vegetables that require peeling and roughly chop all vegetables to the same size
• Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
• Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
• Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
  textures
• Optional extra to serve with a dollop of sour cream.

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.

SC Silverside with Cheesy Cauli Sauce

Serves: 4-6

Ingredients:

• 1.2 – 1.5kg corned beef silverside
• 1 large onion
• 2 carrots
• 2 bay leaves
• 6 whole cloves
• 1 cup white vinegar
• 1 teaspoon ground ginger

Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup grated cheese
• 1/2 teaspoon nutmeg
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1 cup cauliflower puree

Method:

• Place all the ingredients in the base of your slow cooker and the sit the silverside on top
• Cover with water and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

• To make the sauce, place the butter and flour in the base of a sauce and whisk over medium for 2-3 minutes until you created a cooked out rue
• Gradually add in the milk and continually whisk for about 5 minutes until you have a smooth rich creamy sauce
• Add in the cheese, nutmeg, salt, garlic and cauliflower puree and stir through until the cheese melts and the puree warms.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The sauce 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.

SC Creamy Porridge

Serves: 4-6

Ingredients:

• 1 cup rolled oat (not quick oats)
• 2 cups milk
• 2 cups water
• 1 tablespoon raw sugar

Method:

• Place all ingredients in the slow cooker and stir well
• Leave on the lowest possible setting overnight, alternatively it take 90 minutes on high
• Stir through and top your creamy porridge with you preferred additions

Recipe Notes:

• This recipe is best served fresh and is not freezer friendly
• Picture shown has 1 mashed banana, cinnamon and nutmeg stirred through and topped with fresh banana and maple syrup
• Suggested additions are; fresh fruit and berries, dried fruit, nuts, seeds and spice
• Suggested sweetener are; honey, maple syrup, rice malt syrup, golden syrup 

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.