Making ready Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale safely
It is crucial to prepare food safely to assist cease harmful bacteria from spreading and growing. You may take some steps to help shield your self and your family from the spread of harmful bacteria.
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Wash your fingers
Your fingers can easily spread micro organism across the kitchen and onto meals. It's essential to at all times wash your hands totally with soap and heat water:
before beginning to put together meals
after touching raw food such as meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets
Do not forget to dry your hands thoroughly as nicely, because moist arms spread bacteria extra simply.
Hold worktops clean
Before you begin getting ready meals, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you may need to wash them totally.
You must change dish cloths and tea towels commonly to avoid any micro organism rising on the fabric.
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We hope you got benefit from reading it, now let’s go back to spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale recipe. You can cook spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale using 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Prepare Chicken Currywurst with Potatoes and Collard Greens
- Use (12-ounce) russet potato
- Provide olive oil, divided
- Provide onion, chopped, divided
- Provide kale, washed and torn into bite size pieces
- You need apple cider vinegar, divided
- Take Kosher salt, to taste
- Get Black pepper, to taste
- Prepare links Spotted Trotter Currywurst
- Provide Madras curry powder
- Provide hot paprika
- Prepare fresh tomatoes, diced
- Use raw sugar
Instructions to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Place the potato in a small sauce pot, just large enough to fit the potato. Cover the potato fully in cold salted water. Bring to a boil, then reduce to a steady simmer, and cook until tender, - typically 30-45 minutes. Remove potato, and set aside to cool.
- While the potato is cooking, place a skillet over medium heat, and add 2 tablespoons of the olive oil, then half of the onion. Cook until tender. Add the kale and 1 tablespoon apple cider - vinegar to the pan. Cook until kale is wilted and tender, about 5-10 minutes.
- Once potato is cool, peel and slice into 1/2-inch thick half-moons. Add the potatoes to the kale, and heat through. Season to taste with salt and pepper, and set aside to be served warm.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon of the oil, heat, then add the sausage. Brown all around, remember that the sausage is already fully cooked, so you don’t - have to worry about doneness. Once the sausage is browned, remove from pan, and set aside.
- Return pan to a medium heat, and add the additional cooking oil. Add the remaining half of the onions, and cook while stirring until fully translucent, about 6-10 minutes.
- Add the Madras curry power and hot paprika, and stir to fully coat the onions. Add the tomato, raw sugar, and 1 tablespoon apple cider vinegar. Bring to a boil, then reduce to a simmer. - Cook at a simmer for about 20 minutes. Season to taste with salt and pepper. Slice the sausage and return to the pan, and reheat in the sauce. Serve and enjoy!
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