Recipes

Coconut Curry Brat on Basmati Rice

Coconut Curry Brat on Basmati Rice

Serves 4

Ingredients

  • 2 packs of Curry Brats, in 1.5cm pieces

  • 4 1/2 cups cooked Basmati rice

  • 1 tbs oil plus extra 1 tsp

  • 2 tsp mild curry powder

  • 2 medium brown onions, finely chopped

  • 2 sachets tomato paste

  • 1/2 cup good liquid chicken stock

  • 400ml tin light coconut milk

  • 200g frozen peas cooked

  • Fresh coriander leaves

Method

  1. In a large non stick frying pan on medium heat add the oil, curry powder and onions. Fry until clear. Place in a holding dish.

  2. In the same frying pan on medium heat add the extra oil and fry the Curry Brat pieces on each side until golden brown.

  3. Return the onion mixture to the pan, add tomato paste, chicken stock, and coconut milk. Coat the Curry Brat pieces well.

  4. Add the frozen peas, bring to boil then reduce to a simmer for 3 minutes until peas are cooked.

  5. Serve on a bed of basmati rice. Garnish with
    coriander sprigs.

 

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Smokey Cheese Kransky Pasta Bowl

Smokey Cheese Kransky Pasta Bowls

Serves 4 

Ingredients

  • 1 pack Cheese Kransky Chipolatas, sliced

  • 500g refrigerated spinach tortellini

  • 1 tsp olive oil plus

  • 1 tsp extra olive oil

  • 3 cloves garlic, crushed

  • 1 Tbsp tomato paste

  • 2 Tbsp mixed Italian herbs

  • 1 cup good liquid chicken stock

  • ½ - 1 tsp salt

  • ½ cup heavy cream

  • ¼ cup shaved parmesan

Method

  1. Cook pasta according to packet directions. Drain.

  2. Heat the oil in a large nonstick frying pan over medium heat, add Cheese Kranskies and brown. Remove to a holding plate.

  3. Using the same frying pan on medium heat, add the extra oil, stir in garlic and cook for one minute. Add tomato paste, herbs, stock and salt to season. Bring to the boil then reduce to a simmer for 3 mins. Stir in the cream.

  4. Add Cheese Kranskies and pasta. Gently mix until pasta and Cheese Kranskies are coated with sauce. Heat through for 1 minute without boiling.

  5. Spoon into bowls, then top with shaved parmesan.

 

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Weisswurst German Style sausage

Weisswurst Munich Style

Serves 4

Ingredients

  • 1 packet Weisswurst

  • 400g sauerkraut (liquid removed)

  • 4 pretzels oven warmed or good loaf of rustic white bread thickly sliced

  • Pot of German mustard or mild mustard

Method

  1. In a medium sized saucepan fill water to half way and bring to boil then reduce to simmer.

  2. Gently lower Weisswurst in saucepan and simmer for 10 mins or until heated through. Drain. Alternatively Weisswurst can be fried on medium heat until golden.

  3. Traditionally the skin of the simmered Weisswurst may be removed (optional).

  4. Serve with a warm pretzel or bread and a generous spoonful German mustard.

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Swiss Bratwurst with potato Salad

Swiss Bratwurst with Potato Salad

Serves 4

Ingredients

  • 2 packets Swiss Bratwurst

  • 1 kg baby potatoes, skin on

  • 10 shallots finely sliced

  • 1 cup whole egg mayonnaise

  • ½ cup light sour cream

  • 1 crushed clove garlic

  • 1 tsp dried basil leaves

  • ½ cup toasted pine nuts

  • 1 packet pumpernickel bread

Method

  1. Boil potatoes in salty water until tender.

    Drain, sprinkle with sliced shallots,

    refrigerate to cool.

  2. In a bowl mix together mayonnaise, sour cream, garlic and basil.

  3. Transfer potatoes to a salad bowl and gently fold mayonnaise mixture through. Sprinkle with pine nuts.

  4. BBQ Swiss Bratwurst until golden and cooked through.

  5. Serve on plate with potato salad and slices of pumpernickel.

 

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Sauerkraut Topped Gotzinger Brat Burgers

Sauerkraut Topped Brat Burgers

Serves 4

Ingredients

  • 4 German Bratwursts

  • 400g sauerkraut

  • 1 cup bottled pickled vegetables, coarsely chopped

  • 4 Large sourdough buns

  • 4 slices Provolone cheese

  • 4 Tbsp Dijon mustard

Method

  1. Butterfly cut German Bratwurst lengthways so they still join on one side and BBQ or fry until brown and slightly crispy.

  2. Pre heat oven to grill.

  3. In a colander over a dish, combine sauerkraut and pickled vegetables. Press down ensuring excess liquid has been removed.

  4. Cut buns in half and spread the pickled vegetables. Next add bratwurst, followed by mustard then cheese and bun top.

  5. Place under the grill and remove once cheese has melted and bun top is crunchy.

 

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Bangers and Mash using Gotzingers English Pork Sausages

Bangers & Mash with Minted Peas

Serves 4

Ingredients

  • 1 packet English Pork sausages

  • 5 large potatoes peeled and halved

  • 1 tsp salt

  • 3 tsp butter

  • 2 brown onions finely sliced

  • 3 Tbsp olive oil plus

  • 1 extra teaspoon oil

  • 1 cup rich gravy mix

  • 500g packet frozen peas

  • ¼ cup chopped fresh mint

  • 1/3 cup milk

Method

  1. Bring potatoes and salt to boil in water, approx 20 mins. When cooked, drain and add milk, 2 tsp butter and mash well. Keep hot.

  2. Make gravy according to recipe on pack. Keep warm.

  3. In a large nonstick frying pan on medium heat, add one Tbsp of oil and onions. Reduce heat slightly and cook onions until caramelized. Remove and mix into gravy.

  4. In the same pan on medium heat add the extra tsp of oil, then cook the English Pork sausages. While browning sausages approximately 20 mins, cook the peas according to packet recipe, drain then add mint and butter to coat. Keep hot.

  5. To serve spoon potato mash on each plate. Place sausage neatly on top and smother with onion gravy. Serve with a side of minted peas.

 

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Mini Hot Dogs

Mini Hot Dogs with Ham & Swiss Cheese

Makes 12 

Ingredients

Method

  1. Run mustard along inside base of cut roll.

  2. Simmer New Yorker Baby Hot Dogs until warmed through.

  3. On an oven tray arrange cut rolls with the Baby New Yorker in each. Top with shaved ham and Swiss cheese.

  4. Place under grill until golden.

 

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