Grandad’s Sausages: Breakfast & Posh Dogs

Grandad's Sausages - Perfectly Packaged for #BritishSausageWeek
Grandad’s Sausages – Perfectly Packaged for #BritishSausageWeek – scroll down for more amazing pictures!

As you may have noticed from some of my previous recipes and social media posts, I am rather a fan of a good old sausage. Sausages are so versatile, tasty, quick and easy – if you’re a meat lover you’d be daft not to have a constant stash of good-quality sausages in the fridge. And these ones are awesome.

I was lucky enough to get my hands on some of Grandad’s Sausages as part of celebrating British Sausage Week, which was earlier this month 3-9 November. I got the chance to meet up with Matthew Woodward and his business partner Michael – we met in Chorlton; it was pouring down with rain and it turned into a sort of ‘drive-by’ pick up, which was very funny and felt a bit like we were doing something dodgy. But we weren’t, honestly, just casually picking up sausages… ūüėČ

Both Matthew and Michael are really nice blokes. I will certainly be ordering more of their sausages in the future, and my own Grandad has already told me he wants some next year for his famous Summer family BBQ’s! Their sausages¬†come in a range of different succulent flavours (the ones bold & italic were included in my sample):

  • Traditional British Pork
  • Olde English
  • Lincolnshire
  • Cumberland
  • Pork & Welsh Leek
  • Pork & Somerset Apple
  • Pork & Crushed Garlic
  • Pork & Fiery Chilli
  • Pork & Bury Black Pudding
  • Pork & Cranberry
Selection of Grandads Sausages
Selection of Grandads Sausages

 

Breakfast with Grandad’s Sausages:

First off had to be a traditional full-English breakfast/brunch. I just grilled them (hardly any fat came out) and served with plum tomatoes, fried egg ‘sunny side up’, black pudding & buttered toast. I had the Cumberland & Lincolnshire, and Bradley (boyfriend/partner in crime) had the Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more morish. No need for bacon as well when the sausages are super tasty.

Grandads Sausages Full English Breakfast
Grandads Sausages Full English Breakfast

 

Posh-dogs with Grandad’s Sausages:

Next up was my take on ‘posh-dogs,’ where I used Pork & Fiery Chilli, Pork & Somerset Apple and Pork & Welsh Leek. I warmed a poppy seeded baguette in the oven at 150 degree for about 5 minutes, grilled the sausages in a griddle pan on a medium heat for about 20 minutes, turning regularly until cooked-through and crispy on the outside. I served them with a little rocket and plum tomato salad, some fried shallots, English mustard and a little ketchup. All of the sausages tasted brilliant, all with seasoning subtle yet distinct enough to be able to really appreciate the different flavours.

Grandads Sausages Posh Dogs!
Grandads Sausages Posh Dogs!
Grandads Sausages Posh Dogs served with poppy seed baguettes, rocket salad and fried shallots
Grandads Sausages Posh Dogs served with poppy seed baguettes, rocket salad and fried shallots

Being a chilli lover, my favourite was the Fiery Chilli of course. Just the right amount of chilli for a nice little kick. So, so good as a ‘posh-dog’. I urge you to try it!

Grandads Sausages Posh Dogs - a taste sensation. Highly recommended!
Grandads Sausages Posh Dogs – a taste sensation. Highly recommended!

For more information visit grandadssausages.com!

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Coconut & Cinnamon Beef Curry with Saffron & Pea Rice

Coconut & Cinnamon Beef Curry with Saffron and Pea Rice

This beast of a curry is easy to put together and is a fantastic winter warmer. It’s indulgent and packed-full of a variety of spices that gently compliment each other really well. It’s slow cooked, so chose a casserole steak. If you have a little extra budget (or if you’re feeling fancy) you can use a better quality cut like Sirloin which is what I used. ¬†I asked a local butcher and this is what he recommended. It gave it an amazing ‘melt in your mouth’ sensation… so if you can, go for it.

You can vary the heat by upping the amount of¬†chilli used (fresh or powder) – but I would strongly recommend you don’t, as you will lose the delicate aromas of the ginger, cinnamon, cloves and coconut. The curry is also paired with a super-easy pilaff rice which compliments this perfectly, and will also go well with many other different curries, so you could also try the rice with a different dish if desired.

I serve this with mini garlic and coriander naan breads, which I make the ‘cheats’ way by buying plain mini naan breads from the supermarket and topping with butter, some ‘Very Lazy’ jarred garlic and chopped coriander (stems and leaf) before popping them in the oven and cooking as per the instructions. Easy!

This dish can be knocked together in about 2.5 hours and this recipe serves 5 people. It’s perfect for a weekend dinner party, so if that’s what you’re planning, double the quantities to serve 10 – and you might even have some left over for lunches in the week.¬†All round win-win situation. I really hope you enjoy!

Coconut & Cinnamon Beef Curry with Saffron and Pea Rice

Beef Curry – What you need:

  • 2-3 tablespoon of Sunflower oil
  • 2 medium onions, finely sliced
  • 3 cloves of garlic, finely chopped
  • 2 teaspoon fresh root ginger, grated
  • 1.5 cinnamon sticks, halved
  • 3 cloves
  • 1.5 teaspoon hot chilli powder
  • 1 fresh chilli, left whole (optional)
  • 2 kaffir lime leaves
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon garam masala
  • 1 kg diced casserole steak (or Sirloin as mentioned above)
  • 1 400ml tin of coconut milk
  • 200ml water (if doubling the recipe to serve 10, skip the water and use 3 tins of coconut milk)
  • 50g ground almonds
  • a large bunch of coriander leaves, roughly chopped
  • a pinch of salt and freshly ground black pepper

Beef Curry – What to do:

1. Heat the oil in a large heavy based saucepan over a medium heat. Once hot, add the onions, garlic, ginger and cinnamon. Gently fry for about 10-12 minutes until the onions are soft and golden.

2. Mix in the spices and cook for a further 2 minutes, then increase the heat slightly and once the onions are sizzling, add the beef with a pinch of salt and pepper and fry until lightly browned.

3. Next, add the coconut milk and water (or just coconut milk if you are doubling quantities). Also add the fresh red chilli if you want to infuse a little extra heat, and the kaffir lime leaves.  Bring to the boil then reduce the heat. Cover and simmer for about 1 hour, to let the beef gently braise and absorb the flavours.

Coconut & Cinnamon Beef Curry simmering on a low heat
Coconut & Cinnamon Beef Curry simmering on a medium-low heat

4. Stir in the ground almonds and continue to simmer with the lid off (so any excess liquid evaporates) for 30-40 minutes – until it reaches the desired consistency.

5. Before serving, allow the curry to rest for 10 minutes off the heat. Remove the cinnamon sticks, whole chilli and kaffir lime leaves and garnish the curry with plenty of fresh coriander leaves.

6. Serve with the saffron and pea rice (recipe below) and garlic & coriander mini-naan breads for the ultimate taste sensation! ūüôā

Garlic & Coriander Mini Naans
Garlic & Coriander Mini Naans

Saffron & Pea rice: What you need:

  • a pinch of saffron threads
  • a pinch of salt
  • dash of boiling water
  • 450ml water
  • 1-2 tablespoons of olive oil
  • 2 shallots, finely sliced
  • 1 bay leaf
  • 1 clove
  • 2 whole peppercorns
  • 250g basmati rice
  • 150g frozen petits pois

Saffron & Pea Rice: What to do:

  1. Grind together the saffron and salt using a pestle and mortar or in a small bowl with the back of a teaspoon, add a dash of boiling water and set aside.
  2. Heat the oil in a medium sized, heavy based saucepan and once hot, stir in the shallots. Gently fry for about 8 minutes, or until soft and golden.
  3. Add the bay leaf, clove and peppercorns and gently fry for 2 minutes.
  4. Mix in the rice, stirring until it is well coated in the oil. Fry for another couple of minutes.
  5. Add the frozen petits pois and saffron water mix, followed by a further 450ml water. Cover and bring to the boil over a medium heat. As soon as the rice boils, reduce the heat to low and simmer for 10 minutes with the lid on. You can stir once half-way through, seasoning with salt to taste.
  6. After cooking for 10 minutes, the water will be absorbed. Turn off the heat and cover the pan with a tea towel. Leave to steam for 10 minutes until serving.

 Hope you enjoy, Scranners! -x-

Lunchtime trip: Chapati Cafe, Chorlton

Fabulous, friendly service
Fabulous, friendly service

If you have an appreciation for good homemade food, Indian/thali cuisine, different flavours, textures and spices all on one platter – this place is a must-try.

It’s laidback cafe style, quick, super-friendly service and value for money are all second-to-none for a lunchtime jaunt or a bite to eat with your buddies. They are open from 11:30am – 7:30pm, so it’s ideal for lunch or an early dinner. This place is awesome.

Their mint and coriander sauce was a highlight for me amongst all their other amazing flavours and textures. It is refreshing and sharp and really works well to cleanse the palate between bites. You can have any combination of tender meat and lovely veg dishes, I went for the one meat 2 veg option, which worked really well. We were in-and-out within about 25 minutes, perfect timing as we were on our lunch break from the office. It is safe to say we all loved it, and at an average price of £5.50 per Thali (steel plate pictured below) we will certainly be back for more!

Here are a few snaps of our visit there a couple of weeks ago:

Spiced lamb curry, bombay potatoes and a dahl (lentil) dish, served with a samosa, chutney, rice & chapati
Lightly spiced minced lamb curry, bombay style potatoes and a tasty dhal (lentil) dish, served with a veggie samosa, pickles, rice & chapati
Authentic, simplistic decor and wall art
Authentic, simplistic decor and wall art really caught my eye. The mismatched tiles on the wall look great, I want them in my kitchen!
If you like to turn up the heat...
If you like to turn up the heat… a handy bowl of freshly chopped chilli on the counter – a nice touch and an easy way for spice lovers to turn it up a notch!
Aimee went for the chick pea veg option, extra pickles and no extra chilli's!
My buddy Aimee went for the chick pea veg option, and the chicken curry instead. Both of which were highly commended by her. She had a cold too, so the she welcomed a bit of spice to help!

For more information, please visit: www.chapaticafe.co.uk¬†and if you’re in the Manchester area, make sure you pay them a visit!