Ingredients

Serves 4

Curried Sausages

8 BBQ sausages
2 tbsp oil
1 large onion, sliced
1 - 2 tbsp Keen’s Traditional Curry Powder
2 tbsp plain flour
2 cups (500ml) chicken stock
1 cup frozen peas
2 tbsp cream

 

Crepes Suzette

2 oranges, juice of both and zest of one only
175g unsalted butter
75g caster sugar
8-12 ready-made crepes
80ml orange liqueur

Method

Curried Sausages

Place sausages into a pot of boiling water and simmer for five minutes. Let cool, de-skin and slice into 5cm pieces.

Heat oil in a large frying pan and fry onions for 3 minutes. Add in the Keen’s Traditional Curry Powder, fry for a further 2 minutes then mix through the flour.

Pour in the stock and return the sausages to the pan. Bring to the boil stirring and simmer for 15-20 minutes.

Add the peas and cream five minutes before serving.

Serve with rice or mashed potato.


This great recipe is from Keen’s Curry
http://www.keenscurry.com.au/recipes

 

Crepes Suzette (Nigella's recipe)

1. Pour the orange juice into a saucepan and add the zest, butter and sugar. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce becomes syrupy.

2. Fold the crepes into quarters, then arrange them in a large pan or flameproof dish, slightly overlapping them in a circular pattern.

3. Pour the warm syrup over the crêpes and gently warm them through for 3-4 minutes over a low heat.

4. Warm the orange liqueur in the saucepan used to cook the sauce. When the crepes are hot in the orange sauce, pour over the liqueur and carefully flambé.

5. Serve as soon as the flames have died out, spooning the crepes and sauce onto serving plates.