Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chriso's curried snags. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
ChrisO's Curried Snags is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. ChrisO's Curried Snags is something that I’ve loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. You can cook chriso's curried snags using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make ChrisO's Curried Snags:
- Prepare 8 Beef snags
- Get 4 medium washed potatoes, into 2cm diced
- Prepare 2 Zucchini, into chunks
- Take 1 large broccoli floret, into pieces
- Get 2 medium carrots, into pieces
- Make ready 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Get 3/4 cup Frozen green beans
- Get 2 tbsp Worcestershire sauce
- Get 2 tbsp Curry powder (I like Keens)
- Get 1 Beef stock cube
- Prepare 1 Red hot chilli, chopped
- Take 1/2 tsp Sweet paprika
- Make ready 1/2 tsp Cayenne pepper
- Make ready 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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