Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chriso's curried snags. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
A quick yet hearty little sausage curry to warm the cockles of your heart. A comfort food with a little kick! E' necessario visitare la Home Page prima di accedere alla sezione TrovaResa.
ChrisO's Curried Snags is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. ChrisO's Curried Snags is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chriso's curried snags using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make ChrisO's Curried Snags:
- Make ready 8 Beef snags
- Prepare 4 medium washed potatoes, into 2cm diced
- Get 2 Zucchini, into chunks
- Take 1 large broccoli floret, into pieces
- Make ready 2 medium carrots, into pieces
- Make ready 1 cup Frozen peas and corn
- Prepare 1 large onion, roughly chopped
- Prepare 3/4 cup Frozen green beans
- Prepare 2 tbsp Worcestershire sauce
- Make ready 2 tbsp Curry powder (I like Keens)
- Prepare 1 Beef stock cube
- Prepare 1 Red hot chilli, chopped
- Take 1/2 tsp Sweet paprika
- Make ready 1/2 tsp Cayenne pepper
- Get 1 tsp Sea salt flakes
- Take 1/2 tsp Ground black pepper
- Make ready 2 tbsp Corn flour.
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Steps to make ChrisO's Curried Snags:
- In a large pot- throw in your sausages and cover with water. Not to much water as we will be using this water and we want a nice thick dish- not too watery.
- While the snags are boiling- prepare your veggies.
- Remove the snags when cooked and add the veggies to the water. You can add water but again, don't forget that the veggies will reduce, so not too much.
- Also add Worcestershire, curry powder, stock, chilli, paprika, cayenne and salt and pepper. Simmer.
- Chop snags into bite size chunks- return to the dish and continue to simmer until veggies are soft but potatoes are still holding together.
- Mix a little hot tap water with cornflour (in a cup) and stir. Slowly add to pot, stirring continuously, until thickened.
- Cook the flavour of flour out and there you have it.
- Serve on rice or (as I like it) all by its scrumdiddly self!
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