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Ingredient
Sausage and potato pot
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Ingredient
Food ration :
6 servingsCooking time :
1 hour 25 mins
50 ml
olive oil
2 tbsp
cake flour
1 can
coconut milk
3 large
yellow bell peppers, sliced
15 ml
worcestershire sauce
20 ml
soy sauce
10 ml
garlic paste
200 ml
full cream milk
Cooking instructions
* Step 1
Fry the onions in the olive oil until they turn almost transluscent
* Step 2
Add the cake flower and fry for 30 seconds
* Step 3
Add the tomatoes and simmer on a medium heat for 5 minutes stirring every 2-3 minutes
* Step 4
Add the potatoes and coconut milk, simmer for a further 40 minutes. Stirring every 5-6 minutes
* Step 5
In the meantime brown the sausage, cut into thick slices. If you use beef cocktail chipalatas, don't slice them. Set the sausage aside for now
* Step 6
Add to the potato, tomato and onion mix the worcestershire sauce, soya sauce, garlic, yellow bell peppers, salt and pepper and simmer for 10 minutes
* Step 7
Add the sausage, milk, thyme, coriander and simmer for a further 20 minutes or until the potatoes are soft
* Step 8
Serve with bread or rice
Note: if there is a photo you can click to enlarge it
Tag
onions, cut in half and sliced
olive oil
cake flour
peeled and chopped tomatoes (410g)
potatoes, peeled and cut into 8 pieces each
coconut milk
yellow bell peppers, sliced
twiggs of fresh thyme, chopped
handful of fresh coriander, roughly chopped
sausage, use any 2 different types, I use beef cocktail chipalatas and russian/savaloy (you can also use vegetarian sausage)
Worcestershire sauce
soy sauce
garlic paste
Full Cream Milk
Salt and pepper to taste
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1. Start Small
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3. Focus on Adding—Not Subtracting
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