20
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.
KEF125_IB_C11_FA.indd 20
13/07/11 10:55 AM
