SC Lamb Shanks in MMS

Serves: 4

Ingredients:

• 4 lamb shanks
• 1/4 cup plain flour
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken stock
• 1 large onion
• 2 carrots
• 1 zucchini
• 100g pumpkin
• 100g sweet potato
• 1 celery stalk
• 1 tablespoon minced garlic
• 1 fresh rosemary sprig
• 1 large bay leaf
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 2 tablespoon Worcestershire sauce

Method:

• Roll the lamb shanks in the plain flour and place in the slow cooker bowl
• Peel appropriate vegetables and chop them all into about 1-2cm chunks and place on top of the shanks
• Top the vegetables with garlic, rosemary, bay leaf and salts the pour the sauce, MMS & stock over the contents of the bowl stirring gently the replace the lid
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly ensuring the shanks are frozen in the sauce
• Any left over make for 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 Hickory Smoked Pulled Pork

Serves: 8-10 people

Ingredients:

• 2-3kg pork shoulder
• 2 tablespoons liquid hickory smoke
• 1 cup BBQ sauce
• 1 cup beef stock

Method:

• Put the piece of pork in the slow cooker bowl.
• Massage well 1 tablespoon of the hickory liquid smoke into the flesh of one side of the roast, flip the roast over and repeat with another tablespoon of hickory liquid smoke. Do this over the SC bowl so any drips remain in the bowl for the duration of the cooking process
• Add BBQ sauce and stock to the slow cooker and place the lid on the slow cooker
• Cook on low for a minimum of 10 but preferably 12 hours
• At the end of the cooking time use tongs to remove the rind and all of the bones and then use 2 forks (or the tongs) to pull the pork apart.
• Stir well so the juices in the slow cooker coat the meat generously.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• When reheating frozen pulled pork you may need to rehydrate and add some moisture back in, this can be completed with either stock of BBQ sauce 

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 Pork & Apples

Serves: 4-6

Ingredients:

• 4 pork forequarter chops, approximately 800g
• 1 large onion
• 1 celery stalk
• 4 apples, peeled and cored
• 1 tablespoon chicken stock
• 1 teaspoon garlic powder
• 1 1/2 tablespoon apple cider vinegar
• 1 cup water

Method:

• Place the roughly chopped onion, celery and apples in the bottom of the slow cooker
• Sprinkle the stock and garlic powder over the top of the vegetables and place the pork chops on top
• Pour the water and the apple cider vinegar over the top and place the lid on the slow cooker
• Cook on LOW for 4-6 hours or HIGH for 3 hours
• Extract the bones and the rinds from the chops from the slow cooker bowl and stir well
• Thicken with a corn flour paste if required.

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 Creamy Chicken Casserole

Serves: 4-6 people

Ingredients:

• 700g chicken thigh fillets
• 200g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought French Onion Soup Mix
• 1 onion, sliced
• 200g mushrooms, sliced
• 1 cup chicken stock
• 1/2 cup thickened cream
• 1 tablespoon minced garlic
• 250g dry pasta of your choice
• Salt & pepper, to taste

Method:

• Cut the chicken fillets into 3cm section and roll in the french onion soup mix
• Optional Step:
  Heat the oil in a heavy based frying pan and brown off the chicken in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion and bacon 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 the cream and pasta) including the remaining seasoned flour that was used to coat the chicken in the slow cooker and give it a good stir to mix the ingredients well.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
  It is complete when the chicken is cooked and the sauce has thickened. If when cooked the sauce is still not thick enough use some cornflour from the pantry to make a paste and thicken the sauce to the required consistency.
• 20 minutes before you are ready to serve, Cook the pasta in accordance with the instructions on the packet.
• 10 minutes before you are ready to serve, stir the cream through the casserole in the slow cooker.
• Serve your Creamy Chicken Casserole on top of the cooked pasta.

Recipe Notes:

• To be store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• When reheating from frozen you may need to add some additional stock or water to rehydrate the meal
• The picture shown is using 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.

SC Chicken & Vegetable Soup

Serves: 6

Ingredients:

• 4 pieces chicken maryland
• 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
• 3 carrots
• 1 onion
• 1 leek
• 1 zucchini
• 2 potatoes
• 1/4 butternut pumpkin
• 1 parsnip
• 1 turnip
• 2 stalks celery
• 1/4 head cabbage
• 1 tablespoon minced garlic
• Salt & pepper to taste

Method:

• Coat chicken with soup mix and place in the bottom of the slow cooker
• Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
• Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
• After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
• Cook for another 1 hour on high then it’s ready to eat.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The vegetables in this recipe are highly interchangeable to suit your tastes.

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.

SC Salmon & Asian Greens

Serves: 4

Ingredients:

• 4 salmon fillets
• 6 heads of Asian greens of your choice
• 2 carrots, julienne
• 1 cup bean sprouts
• 1 onion, finely sliced
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Method:

• Place the vegetables in the base of the SC and mix well
• Place the salmon fillets on top of the vegetables skin side down and season to your liking with salt and pepper
• Mix the honey, soy and lemon juice in a small mixing bowl and mix well, pour over the salmon fillets evenly
• Cover and cook on LOW for 3 hours
• Serve by finishing with a drizzle of the sauce in the bottom of the slow cooker.

Recipe Notes:

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

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.