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.

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.

Hearty Beef & Barley Soup

Serves: 6-8

Ingredients:

• 800g gravy beef or chuck steak
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 200g pumpkin, diced
• 200g sweet potato, diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 x 400g can whole peeled tomatoes
• 1 tablespoon beef stock powder
• 3/4 cup pearl barley, rinsed

Method:

• Place all ingredients into a slow cooker and stir well.
• Cook in LOW for 8 hours or on HIGH for 4 hours.
• Serve with fresh crusty bread or C4K Kitchen’s Cheesy Garlic Pizza

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.

Classic SC Beef Stew

Serves: 4-6

Ingredients:

• 800g gravy beef or chuck steak, diced
• 200g bacon pieces
• 2 tablespoons minced garlic
• 1 portion of C4K’s French Onion Soup mix
• 1 onion, diced
• 3 carrots, halved and in thick slices
• 200g sweet potato, cubed
• 200g pumpkin, cubed
• 1 portion C4K’s Mumma’s Magic Sauce, approximately 700-800ml
• 1 tablespoon beef stock powder
• 1 tablespoon Worcestershire sauce
• 1 cup frozen sliced green beans

Recipe Notes:

• C4K French Onion Soup Mix can be interchanged with any store bought stew and/or casserole recipe base satchels

 
Garlic and Lemon Chicken

Serves: 4

Ingredients:

• 600g chicken thigh fillets
• 1 leek
• 2 stalks celery
• 5 garlic cloves
• 1 cup chicken stock
• 1 teaspoon onion powder
• 1/4 cup lemon juice
• 1 cup thickened cream
• 1 tablespoon cornflour

Method:

• Roughly chop the chicken, leek, celery and garlic and place in the slow cooker bowl.
• Add in the stock, onion powder and lemon juice and stir well.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Use 2 forks to roughly shred the chicken.
• Stir the cornflour into the cream until smooth.
• Stir the cream mixture through the chicken in the slow cooker ensuring well combined.
• Replace the SC lid and cook on LOW for another 15-30 minutes to allow the sauce the thicken and the flour taste to cook out.
• Serve with your choice of mash, pasta, rice, salad or vegetables.
• This recipe also makes a delicious pie filling.

Recipe Notes:

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

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.

SC Creamy Pepper Beef
Serves: 4-6

Ingredients:

• 700g chuck steak or gravy beef
• 1 large onion, roughly sliced
• 1 stalk celery
• 3 cloves garlic
• 2 beef stock cubes
• 1 teaspoon paprika
• 1 teaspoon ground black peppercorns
• 1/2 cup water
• 3/4 cup natural yoghurt or sour cream

Method:

• Place the chuck steak in the base of the slow cooker bowl in whole portions.
• Evenly spread the onion and garlic over the top of the beef and place the whole celery stalk.
• Place the stock cubes, paprika, peppercorns and water over the top off the beef.
• Cook on LOW for 8 hours of HIGH for 4 hours.
• Remove and discard the whole celery stalk.
• Shred the meat slightly with a fork and stir through the natural yoghurt until well combined and heated.

Recipe Notes:

• Picture shows the SC Creamy Pepper Beef served with mash potato and cauliflower & vegetable bake.
• Any leftovers make for a delicious pie filling
• To store covered in the fridge or 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.

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.

Beef Stock

Ingredients:

• 1.5kg meaty bones
• 2 large onions
• 4 carrots
• 3 stalks celery
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 4 cloves garlic

Method:

• Place the bones in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes, turn all the bones over and roast for another 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 48 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:

• This is a concentrate stock due to extended cooking time, I freeze in a muffin tray, one frozen muffin tray portion with 1 1/2 cups of water equals 2 cups of stock
• You can reduce the cooking time by half if you prefer a more traditional stock
• 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.

Baked Meatloaf
Serves: 6-8

Ingredients:

• 500g lean beef mince
• 500g sausage mince
• 1 onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 1 stalk celery, finely diced
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 3 eggs
• 200g stuffing mix (or breadcrumbs)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1/2 cup chicken of beef stock

Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook in a 150 degree Celsius oven for 75-90 minutes, until cooked through.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Slow Cooker Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, you can tell it is ready when the meat is tender and almost falling apart when touched.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Recipe Note:

• This recipe is best served in thick slices using a spatula or egg slide to plate as opposed to tongs as it a soft and tender meatloaf.
• This recipe is also delicious as meatballs baked in MMS instead of meatloaf.
• 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.