Monday, 5 November 2012

Bhangra Bangers Recipe



Here is a great recipe idea for you to make for your children this Bonfire night, and celebrate Diwali too!!





INGREDIENTS
6 (1lb) Chunky pork sausages
1 x 5mlsp (1tsp) Cumin seeds
2 x 5mlsp (2tsp)
Korma Indian spice mix
2 x 15mlsp (2tbsp)
Mango chutney
6 Chapattis
1 Mango, peeled and sliced
Fresh coriander
Preparation
• Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
• Place the sausages in a foil lined baking tray.
• Mix together in a bowl the cumin seeds, korma spice and chutney.
• Smear over the sausages and place in oven.
• Cook for about 30 minutes until browned and the coating is quite sticky.
• Warm the chapattis in the oven for 1-2 minutes.






 

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