Apricot Chicken
Serves: 4

Ingredients:

• 600g chicken thigh fillets, diced
• 1 large onion, diced
• 1 portion C4K Kitchen French Onion Soup Mix
• 400ml can apricot nectar
• 1/2 cup chicken stock
• 1 tablespoon minced garlic

Method:

• Heat 1 tablespoon rice bran oil to a frying pan or heavy based saucepan.
• Add garlic, onion and diced chicken and cook stirring regularly until chicken is brown.
• Stir through the portion of C4K Kitchen’s French Onion Soup to coat all chicken.
• Finally stir through the apricot nectar and stock then simmer over low heat for about 15-20 minutes until chicken is tender.
• Serve with your choice of rice, pasta, mash & vegetables.

Slow Cooker Method:

• Roll the chicken in the French onion soup mix until well coated and place in the slow cooked bowl.
• Top with the remaining ingredients.
• Cook on LOW for 6-8 hours of HIGH for 3-4 hours.
• Serve with your choice of rice, pasta, mash & vegetables.

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.

Beef & Sweet Potato MMS Madras with Raita
Serves: 4-6

Ingredients:

• 1 tablespoon rice bran oil
• 800g chuck steak or gravy beef in 1-2cm chunks
• 1 portion of Mumma’s Magic Sauce
• 1 small-medium sweet potato, peeled and diced into 2cm cubes
• 1 beef stock cube

Madras Curry Paste Ingredients:

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground chilli
• 2 cloves crushed garlic
• 1 teaspoons fresh grated ginger
• 2 1/2 tablespoons lemon juice.

Raita Ingredients:

• 1 1/2 cups natural yoghurt
• 1/3 cup fresh mint, shredded
• 1/4 cup fresh coriander, shredded
• 1/2 teaspoon caster sugar
• 1/2 teaspoon garam masala
• 1 teaspoon lemon juice

Method:

• To make the Madras curry paste place all the ingredients into a bowl and set aside.
• Heat the rice bran oil and a heavy based frying pan and brown off the diced meat in two batches.
• Return all meat the pan along with the prepared curry paste and cook the paste off for about 2 minutes until aromatic.
• Add in the diced sweet potato, stock cube and Mumma’s Magic Sauce and bring to the boil.
• Reduce the heat and place the lid on the pan and simmer on the lowest heat for approximately 90 minutes until the meat is tender.
• Prior to serving combine all ingredients for the Riata in a small mixing bowl and stir until welcome combined.
• Serve with steamed rice and naan bread made from 2ID

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.

Hearty Winter Stew
Serves 4-6

Ingredients:

• 1 tablespoon rice bran oil
• 800g chuck steak or gravy beef, chopped in 2cm chunks
• 1 portion of C4K Kitchen’s French Onion Soup Mix or store bought packet of French Onion Soup mix
• 1 onion, sliced in 1cm cubes
• 2 cloves garlic, chopped
• 1 stalk celery, finely chopped
• 2 carrots, sliced in 2cm chunks
• 1 zucchini, sliced in 2cm chunks
• 3 small potatoes, chopped into 2cm chunks
• 70g green beans
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce

Method:

• Heat the oil in a heavy based saucepan over medium high heat and brown of the steak in 2 batches.
• Return all of the meat to the saucepan and add in the French onion soup mix and the diced onion and sauté for approximately 2 minutes until the onion starts to soften.
• Add in the remaining ingredients into the saucepan and stir well.
• Simmer on a low heat for 60-90 minutes until the meat is tender.
• Alternatively you can cook in a slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with some fresh crusty bread or homemade damper.

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.

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.

Mumma’s Magic Sauce
Mumma’s Magic Sauce which is also fondly referred to as MMS is a great staple sauce to have in your fridge and freezer at home instead of using store bought jar sauces and has the hidden addition of lots of hidden vegetables in the sauce that even the fussiest eater will never see.
Makes: 8 portions of 750-800ml per portion

Ingredients:

• 680ml bottle Tomato Passata (or tomato puree)
• 2 x 400ml cans whole peeled tomatoes
• 1 x 400ml can whole peeled cherry tomatoes
• 4 celery stalks
• 1 leek
• 2 onions
• 4 carrots
• 250g pumpkin
• 250g sweet potato
• 1/2 head cauliflower
• 1/2 head broccoli
• 2 zucchinis
• 1 red capsicum
• 2 tablespoons minced garlic or 6 garlic cloves
• 1 tablespoon mixed herbs
• 2 bay leaves
• 2 tablespoons chicken or vegetable stock powder

Method:

• Prepare all vegetables as required and cut roughly into about 3cm chunks.
• Place them into a large stock or soup pot and cover with the passata and canned tomatoes.
• Add in the garlic, herbs and stock powder than top up with enough water to just covered the vegetables.
• Bring the pot to the boil, then place the lid on the pot and reduce the heat to low and simmer for 60-90 minutes.
• To cook in the slow cooker cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the Bay leaves, allow the sauce to cool slightly then use a stick blender to process the sauce until
• you have a smooth consistency

Thermo Cooking Mumma’s Magic Sauce
Makes: 3 portions of 750-800ml

Ingredients:

• 680ml bottle Tomato passata (or tomato puree)
• 200g carrots
• 200g zucchini
• 200g cauliflower
• 1 red capsicum
• 1 onion
• 1/2 leek
• 2 celery stalks
• 1 teaspoon celery salt
• 1 teaspoon chicken stock
• 1 tablespoon minced garlic (or 2 garlic cloves)
• 2 teaspoons mixed herbs

Method:

• Add in one vegetable at a time pulsing a couple time to chop the vegetables, repeat until all vegetables are chopped
• Add in the tomato passata and all remaining ingredients
• Cook on Speed 1, 100 degrees for 10 minutes
• Cook on Speed 2, 90 degrees for 15 minutes
• Allow to cool for 10 minutes (this step is essential otherwise you will be cleaning up a BIG mess)
• Blend on Speed 6 for 30 seconds, use a spatula to wipe down the sides of the thermo bowl
• Blend on Speed 10 for 7 seconds

Recipe Notes

To use fresh tomatoes instead of bottled and canned tomatoes use the following quantities:

• 680ml bottle tomato passata you need 1.5kg of fresh tomatoes
• 400ml can whole peeled tomatoes you need 800g of fresh tomatoes
• 400ml can whole peeled cherry tomatoes you need one punnet of cherry tomatoes
• You will need to taste as the sauce can be bitter depending on the ripeness of the tomatoes, to overcome the bitterness you can add in 2 grated apples to help sweeten the sauce
• Too peel the fresh tomatoes, use a sharp knife to gentle score the skin of the tomato with a cross and plunge the tomato gently into a large pot of boiling water for 2 minutes.  Remove from the boiling water and place into a bowl of cold water then peel.

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.