Golden curried sausages are simply lovely served with white fluffy rice and tender green peas. Adjust the quantity of curry powder to suit your taste. To take the 'edge' off the curry powder, some old recipes say to add a tablespoon of plum jam near the end of cooking. Pork and lamb sausages also work well with these flavours.
1 kg thick beef sausages, separated
2 tablespoons vinegar
1 1?2 tablespoons butter
1 large onion, halved then sliced
1 tablespoon mild curry powder
1 tablespoon sultanas (optional)
3?4 cup (185 ml) beef stock
1 small apple, peeled and finely chopped
2 teaspoons cornflour, mixed to a smooth paste with 1 tablespoon water
Place the sausages in a large saucepan, cover with cold water and add the vinegar. Place over medium heat and bring slowly to the boil. Reduce the heat to low, simmer for 5 minutes, then drain.
Heat a large frying pan over medium heat. Add the butter and melt until foamy, then add the sausages and fry for 2 minutes, or until golden, turning often. Push the sausages to one side of the pan. Add the onion, curry powder, apple and sultanas, if using, and saute for 1–2 minutes, or until the onion is soft. Add the stock and bring to the boil, then gently stir the sausages to coat with the sauce.
Stir the cornflour paste through the sauce and cook for 3 minutes, or until it boils and thickens. Serve hot, with steamed white rice.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.