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Sausage Meatball Curry

Sausage Meatball Curry, recipe, eat well on universal credit

Maybe not traditional, but it worked!

Curry Ingredients:-

400g of Sausages, de-skinned
30g of Ground Cashew Nuts
2 Green Chillies, finely chopped
1 Onion, diced
3 Cloves of Garlic, minced
a Thumb of Ginger, grated
400g of Chopped Tomatoes
1 Cinnamon Stick
A handful of Curry Leaves
1 Tbsp of Fennel Seeds
2 Tsp of Chilli Flakes
2 Tbsp of Ground Coriander
350ml of Chicken Stock
3Cm of fresh Turmeric, grated
Oil to fry
Salt & Pepper to season
Fresh Coriander to garnish

Pomegranate Raita Ingredients:-

The Contents of a Pomegranate, without the pith
A Thumb of fresh Ginger, grated
½ Tsp of Turmeric Powder
2 Tbsp of chopped Fresh Coriander
280g of Greek Yogurt

Method:-

(1) Just combine everything!


Method for the Curry:-

(1) Mix the Sausage meat with the Coriander Leaves, Green Chillies and season with Salt &
Pepper.
(2) Roll into balls and place in the fridge to firm up.
(3) In a large pan heat the Oil and fry the Cinnamon, Curry Leaves and  Fennel Seeds until fragrant.
(4) Add the Onions and fry until softened.
(5) Add the Garlic, Ginger, ans fresh Turmeric.
(6) Fry for a further minute.
(7) Add the chopped Tomatoes, Chilli Flakes, Ground Coriander and Chicken Stock.
(8) |Bring to the boil then reduce to a simmer.
(9) Allow to simmer for 15 minutes, stirring occasionally.
(10) Add the ground Cashew Nuts then add the Meatballs, stirring to coat.
(11) Cook stirring occasionally for 20 minutes so that the Meatballs are cooked through.

The Pomegranate Raita was really good and added another level to this flavour combination.

 

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Eat Well on UC - Basic Chicken CurryWe had ½ a cooked Chicken left. So Chicken Curry it was! Sue served ours with home-made Green Tomato and Apple Chutney and Coriander & Garlic Flatbreads (Recipes attached)
 
Ingredients:-
 
½ a cooked Chicken
1 Onion finely chopped
4 or 5 Mushrooms, chopped
3 cloves of Garlic
1 Teaspoon of ground Ginger
1 Teaspoon of Garam Masala
2 Teaspoons of Chilli powder
1 Teaspoon of Paprika
1 Jam of shop bought Curry Sauce (We used Jalfrezi)
1 Tin of chopped Tomatoes
¼ tube of Tomato Purée
Salt and Pepper
Vegetable Oil for frying
 
Method:-
 
(1) Fry the chopped Onion and Mushroom until softened.
(2) Add the Ginger, Garam Masala, Paprika, Salt and Pepper and stir well. Fry gently for a couple of minutes.
(3) Add the Garlic, Curry Sauce, chopped Tomatoes, Tomato Purée and simmer to reduce for 20 minutes.
(4) Chop the Chicken meat into rough cubes and add. Simmer until the Chicken is thoroughly heated. Do not cook for too long at this stage as the Chicken will bread down into shreds.
 
Serve of a bed of rice and Poppadoms 

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Gluten Free Coriander & Garlic FlatbreadsThis is the Gluten Free recipe but feel free to us plain white flour if you prefer. Idea to serve with a curry as a home made Naan alternative.
 
Ingredients:-
 
Gluten Free Flour
Baking Powder
Salt Greek style Yoghurt
1 clove of Garlic grated
1 Tablespoon of dried Coriander
Water
Vegetable Oil
 
Method:-
 
(1) Mix approximately equal amounts of Flour and Greek style Yoghurt and add the remaining ingredients.
(2) Mix thoroughly until you have a reasonably stiff dough.
(3) If needed add a little water to make the mixture more workable. Alternatively add extra Flour if the dough is too wet.
(4) On a floured surface form into discs about the size of your hand and about 5mm thick.
(5) Heat the oil in a frying pan and fry gently. Turn once so that your Flatbreads are golden brown on both sides.

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Camp Salami and Potato FrittataStrangely we found a pile of rather elderly eggs in the wood which had been dumped. Never look a gift horse in the mouth.
 
Ingredients:-
 
4 thin Salami sticks.
4 Egg 
300ml Semi skimmed Milk
4 medium sized Potatoes, peeled
1 Onion
2 cloves of Garlic
100g of grated Cheese
Salt and Pepper 
Vegetable oil
 
Method:-
 
(1) Parboil the Potatoes until they are soft enough to slice but not falling apart. Drain and set aside.
(2) Cut the Salimi stick in 1cm pieces.
(3) Whisk the Eggs, Milk, half of the grated Cheese, salt and Pepper.
(4) Slice the Onion, grate the Garlic and fry gently until the Onion is softened. Take off the heat.
(5) Slice the Potatoes.
(6) Add a little more Oil to the pan and place over a medium heat.
(7) Mix all the ingredients except the remaining grated Cheese and fry gently until it is cooked half way up from the bottom.
(8) If you have a grill heat it and place the Frittata on the top shelf to complete cooking. If not carefully flip it over in the pan.
(9) Sprinkle the remaining grated Cheese over the top and allow to melt slightly.
 
We garnished ours with wild Sorrel found in the meadows near the tent. Clearly not essential! 

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Cane Toad In The HoleWhy Cane Toad? Well they are pretty big and so is this monster! You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
 
Ingredients:-
 
6 Pork and Leak sausages (GF versions are available and no more expensive)
Oil
 
For the GF batter mix:-
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
(1) In a frying pan fry your sausages.
(2) Preheat the oven to 220C.
(3) Place vegetable oil in a baking tray and heat until smoking hot.
(4) Add the Eggs to the Milk and whisk.
(5) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(6) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(7) You should aim for a smooth runny texture.
(8) Add straight to the hot Oil and add your fried sausages hot to the batter.
(9) Place on the top shelf of the oven for about 30 minutes. Until the Yorkshire Pudding has risen and golden brown.
 
We like this with Mustard mashed Potato, Cabbage, batoned Carrots and Onion gravy, but the vegetables are entirely up to you.

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Green Tomato and Apple ChutneyThere were quite a number of green tomatoes in the community garden which were not likely to riped and we found some wind-fall apples. This green tomato and apple chutney is the perfect combination of sweet and savoury and works well with a curry.
 
Ingredients:-
 
450g (1 lb) green tomatoes, chopped
450g (1 lb) onions, minced
225g (1/2 lb) apples, cored and chopped
450g (1 lb) brown sugar
55g (2 oz) salt
300ml (1/2 pt) spirit vinegar
1 teaspoon whole Black Peppercorns
 
Method:-
 
(1) Combine all of the ingredients in a large saucepan and bring to the boil. Reduce to a simmer for 2 hours, stirring occasionally, until the chutney has cooked down and thickened.
(2) While the chutney is still hot, ladle into sterilised jars, seal tightly and leave undisturbed overnight to set. Store in a cool dark place until ready to use.
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