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Post by braided-rug on Feb 24, 2007 16:35:28 GMT 10
Since there are so few recipes for kabana, I have been looking for kransky recipes. Here is one I found.
farmhouse hot potPREPARE 15 mins COOK 20 mins SERVES 4 ingredients list * 100 g Penne Pasta * 1 tspn JENSENS* Minced Garlic * 1 tbspn CARBONELL* Extra Light Olive Oil * 500 ml CONTINENTAL* Real Stock, Chicken * 425 g ARDMONA* Rich & Thick Chopped Tomatoes with Chargrilled Vegetables * 1 tspn MCKENZIE'S* Cracked Black Pepper * 300 g Kransky, sliced diagonally thickly * 1 Brown Onion, cut into wedges * 1 medium Carrot, cut into 1 cm cubes * 1/4 cup Continental Parsley, coarsely chopped * 1 medium Potatoes, cut into 1cm cubes * 2 sticks Celery, cut into 1 cm slices diagonally cooking method 1. Heat oil in large heavy based saucepan. Saute kransky, onion and garlic over high heat until golden brown. Remove from pan. 2. Add potato, carrot and celery to pan. Cook over moderate heat until golden brown. Blend in tomatoes, stock and pasta. Stir until boiling. 3. Reduce heat. Simmer, covered for 15 minutes. Return kransky and onions to pan. Season with pepper to taste. 4. Simmer uncovered for further 5 minutes, or until pasta and vegetables are tender. Serve in large warm bowls, garnish with fresh parsley. recipe tip Serve Farmhouse Hot Pot with warm crusty bread for a quick and hearty family meal. www.coles.com.au/cmi/recipe.asp?rid=596 |
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Post by braided-rug on Jun 4, 2007 20:12:43 GMT 10
Kransky with dill potato saladIngredients (serves 4) * 1kg desiree potatoes, peeled, chopped * 1 cup whole-egg mayonnaise * 4 gherkins, roughly chopped * 1/4 cup dill leaves, finely chopped * 1 tablespoon olive oil * 4 kransky sausages, halved lengthways * pumpernickel bread, to serve Method 1. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes or until just tender. Drain. Transfer to a bowl. Set aside to cool. 2. Add mayonnaise, gherkin, dill and salt and pepper to potato. Toss to combine. 3. Heat oil in a non-stick frying pan over medium heat. Cook sausages for 3 to 4 minutes each side or until warmed through. Place on plates. Serve with potato salad and bread. Source Super Food Ideas - October 2005 , Page 68 From: www.taste.com.au/recipes/792/kransky+with+dill+potato+salad
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Post by braided-rug on Aug 28, 2007 16:21:37 GMT 10
Smoked pork, Borlotti bean and vegetable soupDegree of difficulty: Low You need: Smoked pork hock, kransky, celery, carrots, fennel, onions, silver beet, cheese and a chilli just about sums it up - oh, plus the beans. * 1 smoked pork hock * 2 smoked pork sausages (such as kransky) * 1 stick celery * 1 carrot * 1 bulb of fennel * 1 brown onion * 1 long red chilli, de-seeded * 1 can tomatoes * 3 leaves silver beet * 1 tablespoon finely-chopped parsley * 1 piece Parmesan cheese rind (optional) * 2 tablespoons grated Parmesan cheese (optional) * 1 bunch herbs * 1 cup borlotti beans * 2½ litres water * pepper and salt Method: Pick two or three springs of parsley and thyme, two bay leaves and tie them into a bunch. Wash the beans carefully in cold water then soak in cold water overnight. Remove them from the water then rinse again. Chop all of the vegetables into bite sized pieces. Chop the chilli finely. Pour the tomatoes into a bowl and crush them into small pieces (use your fingers). Place all ingredients in a suitable pot (one with a thick base) then simmer for three hours. Take the pork hock out, allow it to cool a bit then remove all the meat and break into bite sized pieces. Remove the sausages and slice into bite sized pieces. Return the meat to the soup. Chop the silver beet finely and add to the soup while you reheat it. Add pepper and salt to taste then stir the chopped parsley through. As an optional extra you can also add two weisswurst sausages about ten minutes before you are ready to serve the soup. These sausages only need to be heated through. Serve it in deep bowls (optionally sprinkled with the grated Parmesan cheese) with some slices of strong, sourdough bread on the side. From: www.abc.net.au/tasmania/stories/s1200534.htm
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Post by braided-rug on Feb 23, 2008 12:58:37 GMT 10
This is the salad dh made a few days ago. It is adapted from a recipe from the Australian Country Collections Jan/Feb 2008.
Kransky Salad
Serves 4 (6)
6 kransky sausages (we used 9)
125g snow peas
125g (4oz) green beans rinsed and drained (not sure we used those)
500g chat potatoes washed (1.5kg)
2 red onions peeled and cut into thick chunks (1 large brown)
1 tab olive oil
2 tabs parsley chopped (reserve a little for garnish)
3/4 cup white wine vinegar
1 tab wholegrain mustard
1/2 cup olive oil (or 1/4 olive, 1/4 cup sesame)
salt, cracked pepper to taste
(Partially cook kransky (fry?) then cut to cook sliced bits, onions cut as per segments. Set aside kransky, cook onion add kransky when cooked.)
Cut diagonal slits into each kransky sausage and place under a preheated med/hot grill. Cook for 10 minutes turn sausages and grill for a further ten minutes or until cooked through.
Slice the kransky and place them in a large bowl, keep warm.
Boil chat potatoes for approximately 10 minutes or until tender. Drain cut potatoes in half if needed and add to kransky, keep warm.
Heat oil in a small frypan and cook onions until slightly coloured, season with salt and pepper while cooking. Add onions to kranskys and potatoes keep warm.
Immerse green beans in boiling water for 1 minute. Add snow peas and cook for a further minute. Remove from heat plunge beans and snow peas into a bowl of iced water and leave until chilled. Drain.
Add the beans, snow peas and parsley to the kransky potato and onions. Pour over dressing and gently toss salad until well coated.
Transfer salad to a large serving bowl or platter and sprinkle over reserved chopped parsley. Serve with crusty bread rolls.
Combine vinegar, mustard and oil whisk until combined.
Season with salt and pepper to taste.
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Post by braided-rug on Jun 20, 2008 13:16:01 GMT 10
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Post by braided-rug on Sept 1, 2008 17:26:38 GMT 10
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Post by braided-rug on Jan 16, 2009 12:20:39 GMT 10
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Post by braided-rug on Jul 17, 2009 12:46:01 GMT 10
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