Curried Sausages

Ingredients

* 1 kg thick beef sausages
* 1 tbs peanut oil
* 1 medium brown onion, sliced
* 2 tbs curry powder
* 1 cup (250ml) beef stock
* 400g can diced tomatoes
* 1 cup (150g) frozen peas
* I carrot sliced
*1/2 capsicum sliced

* Serve with rice

Method

1. Place sausages in large pan, cover with cold water. Bring to a boil over high heat, boil 2 minutes. Drain sausages.
2. Heat oil in large saucepan, cook onion, stirring about 3 minutes or until soft. Add curry powder, cook, stirring about 1 minute or until fragrant.
3. Add sausages, stir to coat in curry mixture. Add stock and tomatoes, simmer, uncovered about 5 minutes or until thickened slightly. Stir in peas, carrots and capsicum . Cook a further 5 minutes until thickened and peas are heated through. Serve with rice.

(if too thin for your liking mix a little cornflour with water and add…stirring)

Oh and if you want a sweet curry then I add 2 teaspoons of plum jam

serves 4

What’s Cooking Grandma?

There’s nothing like learning to cook from your grandma. They have all the best recipes stored in their head. My Grandmother passed away before I could learn how she cooked all her wonderful yummies. What’s cooking grandma has the solution!

What’s cooking grandma asks people to film their grandma cooking their favourite tried and true recipes and send them in. You can learn to cook from every one else’s Grandma from all over the world.

Some of the yummy recipes include Nannie Webb’s Apple Crumble, Sonia’s Lancashire Hotpot, Nana Ruth’s Jam and Scones and many more.

So, What’s Cooking Grandma?

Vegetable Soup

Vegetable Soup

90 butter
4 large diced carrots,
4 large chopped onions,
8 large peeled and diced potatoes,
2 sticks diced celery,
3 litres chicken or beef stock
salt & pepper to taste
1 cup cream
2 tblspns chopped parsley

Melt butter in a saucepan, add vegetable and cook for 15-20 mins - stirring occasionally (this step is not essential but greatly enhances the flavour). Place vegetables in Slow cooker, add stock and seasonings. Cover and cook on 1 (low) for 6-8 hours. Just before serving, add cream and parsley.

Serves 16

Slow cooker pot roast

POT ROAST

2kgish brisket, rump roast, or pot roast
2 to 3 potatoes, peeled and quartered
2 to 3 carrots, peeled and thinly sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 cup of beef stock
2 or 3 cloves of garlic..finely chopped.

Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High 4 to 5 hours). Meat can be browned first prior to placing in crockpot.

Another option is to also add about half a cup of either red wine or a dark ale. Delicious served with cabbage and pumpkin.

Braised Beef Delight

1kg. boneless chuck steak, diced
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt and. pepper to taste
1 clove garlic, minced
1can beer
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat.

In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.

Cover and cook on low 5-7 hours until meat is tender.

Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water.

Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice or mashed potatoes and a salad

Mango Chicken

1kg skinless, boneless chicken breasts cut into 1/2-inch strips
2 Tablespoons olive oil
1 small onion, finely chopped
1 teaspoon ground ginger
1 1/2 cups mango nectar
1/2 cup brown sugar, packed

In a large pan, cook chicken in oil until brown on all sides, about 5 minutes.
Transfer chicken to crock pot. Add onion, ginger, nectar and sugar. Stir to blend. Cook on low until chicken is tender about 4 - 5 hours.
If desired, serve over hot fluffy rice.

Garlic pork roast and sweet potatoes

1 .5 kilo pork boneless loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups peeled sweet potato pieces
1 medium onion, sliced
6 cloves garlic, peeled
1 cup chicken stock

1. Remove fat from pork. Heat oil in pan over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

2. Place sweet potatoes, onion and garlic in slow cooker. Place pork on vegetables. Use small amount of the chicken broth to deglaze skillet. Pour drippings and remaining broth over pork.

3. Cover and cook on low heat setting 8 to 10 hours or until pork and vegetables are tender.

Creamy Tuna Bake

You will need…
1½ cups dried macaroni pasta
2 x 425g cans tuna in spring water drained
cooking spray
1 teaspoon crushed garlic
2 cups mushrooms sliced
½ cup shallots or onion sliced
1 cup frozen corn kernels
1 x 310g can creamed corn
2 teaspoons salt reduced chicken style stock powder (Massel®)
2 x 30g sachets 4 cheese sauce (Continental®)
1½ cups boiling water
½ cup grated tasty cheese

Method…
Preheat oven 180ºC fan forced.
Cook pasta as instructed on packet, leave to one side. Drain tuna and roughly break up, leave to one side. Coat a large non-stick frypan with cooking spray, sauté garlic and mushrooms, cook 2 minutes. Add tuna, shallots, corn kernels, cream corn and stock powder and combine. In a small bowl combine 4 cheese sauce with boiling water until blended. Add cheese sauce to pan, fold together. Add pasta and stir well. Pour into a casserole dish. Sprinkle cheese over top and bake 30 minutes or until cheese has melted and browned on top.

You can also substitute the tuna for 500g of cooked diced chicken pieces.

For an extra yummy topping, I like to sprinkle with bread crumbs and and halve whole baby beetroots and place them on top before cooking.

Serves: 6

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