Recipes continued
Caramelised Onion Sausages
Serves 8
2 tablespoon vegetable oil
10 thick beef sausages
4 tablespoons olive oil
2 onion, diced
6 garlic cloves, minced
3 tablespoons brown sugar 40gms butter
6 tablespoons plain flour
2 cups beef stock
2 teaspoon mint, chopped
2 teaspoon rosemary, chopped
1.Pour vegetable oil into the frypan, place settings dial on setting 8 and cook sausages with the lid on until crisp and golden.
2.Transfer sausages to paper towel and slice into 2cm pieces, place back into pan and cook centres until crispy. Set aside. Wipe pan out with paper towel.
3.Place olive oil, onion and garlic into the frypan and cook until golden brown.
4.Turn the settings dial to setting 6 and add the brown sugar and butter, stirring until thick.
5.Add the flour and stir for 2 minutes. Pour the stock in gradually, letting the mix absorb the liquid.
6.Add the herbs and sausages and simmer for 7minutes with the lid on.
7.Serve with green beans and mashed potato.
Lentil Dahl
Serves 8
60gms butter
2 tablespoon rice bran oil
2 onion, diced
4 garlic cloves, minced
2 teaspoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon cardamom, ground
1 teaspoon allspice, ground
5 cups vegetable stock
2 cup red lentils, washed
1.Place butter and oil into the frypan on setting 6 until butter is melted.
2.Add the onion, garlic, ginger and spices and cook until golden and aromatic.
3.Stir through the lentils on setting 4 for 1 minute.
4.Turn the settings dial to setting 3, pour the vegetable stock over the lentils and gently stir.
5.Place the glass lid onto the frypan and simmer, stirring regularly.
6.Serve with greek yogurt, lime juice and pappadums.
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KEF125_IB_C11_FA.indd 20 | 13/07/11 10:55 AM |
