CURRIED SAUSAGES | KEENS CURRY | COOKING WITH NANA LING
Best ever curried sausages recipe. Just like grandma made!
Provided by Libby Hakim
Categories Main Course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large frying pan over med-high heat.
- Add the sausages and cook for 5 minutes or until browned. Remove sausages from the pan and slice into pieces diagonally. Set aside.
- Add the remaining oil to the frying pan and cook onion over medium heat until translucent.
- Add curry powder and stir over heat until onion is well coated. Add flour and stir over heat for a couple of minutes. Add coconut and stir to combine.
- Pour stock into frying pan and stir over heat for 30 seconds.
- Add carrot, peas, apple and banana and simmer for 2-3 minutes.
- Add sausages and simmer for 10 minutes, or until sauce thickens and sausages are cooked through. Add salt and pepper to taste.
Nutrition Facts : Calories 683 kcal, CarbohydrateContent 31 g, ProteinContent 29 g, FatContent 49 g, SaturatedFatContent 17 g, TransFatContent 1 g, CholesterolContent 113 mg, SodiumContent 1185 mg, FiberContent 5 g, SugarContent 14 g, UnsaturatedFatContent 27 g, ServingSize 1 serving
CLASSIC FISH & CHIPS RECIPE - BBC GOOD FOOD
Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips
Provided by Barney Desmazery
Categories Dinner
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
- To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
- When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
- Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
- Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.
Nutrition Facts : Calories 897 calories, FatContent 49 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.3 milligram of sodium
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