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Before you jump to ChrisO's Curried Snags recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
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Yogurt is a snack many people neglect. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a wonderful snack, nevertheless. It is made up of tons of calcium, proteins, and B vitamins. Yogurt is very easy for the physical body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Easy hint: pick unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without the need of too much sugar.
You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chriso's curried snags recipe. You can have chriso's curried snags using 17 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make ChrisO's Curried Snags:
- Get 8 Beef snags
- Get 4 medium washed potatoes, into 2cm diced
- Use 2 Zucchini, into chunks
- Get 1 large broccoli floret, into pieces
- Get 2 medium carrots, into pieces
- You need 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Prepare 3/4 cup Frozen green beans
- Provide 2 tbsp Worcestershire sauce
- Get 2 tbsp Curry powder (I like Keens)
- Prepare 1 Beef stock cube
- Provide 1 Red hot chilli, chopped
- Provide 1/2 tsp Sweet paprika
- Prepare 1/2 tsp Cayenne pepper
- Provide 1 tsp Sea salt flakes
- Provide 1/2 tsp Ground black pepper
- Prepare 2 tbsp Corn flour.
Instructions to make ChrisO's Curried Snags:
- In a large pot- throw in your sausages and cover with water. Not to much water as we will be using this water and we want a nice thick dish- not too watery.
- While the snags are boiling- prepare your veggies.
- Remove the snags when cooked and add the veggies to the water. You can add water but again, don't forget that the veggies will reduce, so not too much.
- Also add Worcestershire, curry powder, stock, chilli, paprika, cayenne and salt and pepper. Simmer.
- Chop snags into bite size chunks- return to the dish and continue to simmer until veggies are soft but potatoes are still holding together.
- Mix a little hot tap water with cornflour (in a cup) and stir. Slowly add to pot, stirring continuously, until thickened.
- Cook the flavour of flour out and there you have it.
- Serve on rice or (as I like it) all by its scrumdiddly self!
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