Buy Terry Orreal’s Famous pre-made, best quality pork meatballs
…or make your own pork meatballs by mixing the following ingredients:-
1.2kg pork mince
200g brown onion, chopped
20g crushed garlic
10g parsley, chopped
2g sea salt
40g red wine powder
Pre heat your over to 180 degrees
Place your meatballs on an over tray and cover with foil
Cook at 180 degrees for 20 to 30 minutes
Serve with anything you like! We suggest pasta tubes (cooked “al dente” according to the packet instructions, tomato sauce mixed with a little oregano, a handful of fresh chopped basil, maybe a little thyme and a few chopped spring onions… wonderfully simple, even the kids can make this one! (with supervision) 😉
As with all good recipes, you have to start with quality ingredients. It’s hard to find good quality sausages these days because they stuff them with “who knows what!”. Well you can’t go wrong when you buy your snags from Terry Orreal’s Meats. You might have to for-go the convenience of buying meat from the supermarket, but, believe me, once you’ve tried the best, you’ll happily make the effort to visit our store. Why not sign up for our weekly specials email and get the best meats at the best possible prices, every week! Now, back to the recipe….
We’ve provided 2 methods for this recipe. Use the Weekend version when you’re not in a hurry and want to enjoy yourself while preparing a great feed worthy of any celebrity chef TV show. Use the Mid-week version when you’ve had a hard day and just wanna great feed that’s easy with no fuss and bugger all dishes to wash up.
Curried Snags with Mash and Vegies – Ingredients List
At least 6 cold beers (Weekend version)
A kilo of your favourite sausages from Terry Orreal’s Meats
Add the sausages, onions, garlic & vegies. Heat through until thickens and serve.
Refrigerate the leftovers to be microwaved and piled on toast for breakfast.
Week-end Curried Snags with Mash and Vegies
Take one kilo of Terry Orreal’s sausages. I like the pork and lamb snags, but you can use whatever flavour you like; beef, chicken, boerewors or choose from our gourmet range.
Put the snags in a pot, cover with water and bring to a simmer for 5 minutes for thin and 10 minutes for thick sausages. Yep, you heard me right, boil those snags… don’t prick them… this will cook them through and seal in all the flavour, goodness and moisture.
That’s the snags done, now you should’ve already peeled and chunk-ed a half a dozen good sized spuds and put them on the boil. Once soft enough to push a fork through, drain them well, mash them with a masher or the top end of a cricket bat, add a big spoon full of real butter, a good pinch of salt and a dash of milk or cream.. Mix and mash it all up, don’t worry, you wont hurt the cricket bat.
Now, in a pan, sizzle a couple of sliced onions and a couple of cloves of smashed garlic in a dollop of butter and a splash of good, cold pressed, extra virgin olive oil.
Open a stubbie and splash a little beer on the onions then drink the rest of the beer while it’s still cold. Open another beer and drink it while following the rest of the recipe..
Bring a stubbie full of water to the boil in a big pot while slowly adding a large can of “cream of chicken soup”; stir constantly while adding the soup to blend well.
Have another cold one.
Throw in what ever seasonal vegies you like; a handful of frozen peas will do fine if nothing else. If using carrots, please peel them first, carrot skin is bitter.
Add the sauteed onion and garlic to the pot and last but not least, add a big spoonful of Keen’s Curry powder.
Heat and stir until the vegies soften and and the liquid thickens. If it doesn’t thicken enough, mix a spoonful of corn flower in a half a glass of cold water, chuck it in the pot and stir constantly while bringing it back to a boil – That’ll thicken it up nicely and by mixing the corn flower in cold water first, it wont go lumpy.
Add more or less Keen;s Curry Powder to suit your taste.and stir to blend it in.. Chop up your cooked sausages into bite size pieces and chuck them in the pot ( you now see why I said use a big pot).
Knock back another stubble while the curry simmers for a bit, then turn it off and let it set for 10 minutes while you finish your beer. It will thicken a bit more and the flavours will meld well if you allow it to rest a bit.
Serve a generous heap of mash, smothered in the curried sausages mix on a plate. Provide salt (non-iodised) and dusty white pepper for each to add themselves.
Eat it with one hand using a fork or spoon to keep your other hand free to hold another nice cold beer.
Refrigerate the leftovers to be nuked and piled on toast for breakfast. Great with a “hair of the dog”, tea or coffee.
Recipe provided by Nicole O’Keane and written by John Pritchard.
It just isn’t an Aussie Christmas without a professionally cooked, ready to eat leg of ham on the bone. Our Naturally Smoked Award Winning Hams are perfect for eating cold or baking.
If you like to bake your ham, not just any old ham will do. It has to be naturally smoked – the artificial “smoke flavour” injected hams from supermarkets just wont do.
Hams differ greatly in quality; you want something that’s naturally smoked, and with a thick layer of insulating fat to protect the meat during cooking. It’s the glaze, too, that makes it really special.
Our succulent award winning hams are sourced from Australian farmers and smoked in-house according to our award winning recipe – perfect for eating as it is, or glazed and baked.
Glazing your Ham
Typically a mixture of sugar, mustard and lime or lemon juice, a glaze is a simple and really delicious complement to the salt and smoke of a good ham. Bear in mind the key points below and you’ll soon be glazing like the master chefs. Removing the skin in a single piece is important as it can be used later to extend freshness in the storage of the ham.
Baking your Glazed Ham
Glazing is a technique that requires some attention: its success depends on building the layers of the glaze during the cooking process, like lacquering a fine piece of furniture. The sugar in the glaze will caramelise to a deep mahogany – you should aim to get the colouring as even as possible. A little water in the base of the roasting pan will prevent any excess glaze burning as it runs off the ham while baking.
Storing your Ham
To store your ham, buy a ham bag or use a clean old pillowcase. The ham bag or pillowcase should be rinsed in cold water with a little vinegar and wrung out every few days to prevent bacteria forming.
South African Boerewors sausages are made from course ground beef, with some pork and other meats, select spices, salt and vinegar. The sausage is made into a continuous spiral that is curled up like a sleeping snake.
The secret in the making of good Boerewors lies in the quality of the ingredients used. The better the quality of the meat, the better tasting the Boerewors.
We make our Boerewors according to a traditional African recipe, using only the highest quality ingredients and have adjusted the recipe according to feedback from our local South African Community. As with all our products, we strive to provide the best quality and most authentic taste possible.
Why not try something a little different and take home a Boerewors next time you pick up you meat supplies from Terry Orreal’s Meats.
How to Cook Boerewors
Boerewors can be fried, grilled or barbecued over hot coals.
Before cooking, prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks. Some purists would be horrified by this as they like the sausage to retain it’s fat, enabling it to burst into the mouth when eating. This makes it difficult to ensure that the boerewors casing does not split, allowing the ingredients to escape on cooking.
Pricked or not, how you cook your “Wors” is entirely up to you.
Serve your Wors with vegies, salad or whatever you like. They go well with just about everything.
Goes down well with any fizzy drink such as beer, champagne or fruity soft drink. Passion-fruit flavoured wine or pop (soda) is awesome 🙂
In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
Cut onion, capsicum and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of capsicum, onion and bacon.
After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. To help prevent the legs from drying out when cooking, add a little water to the skillet and lower the temperature.
Tip!Pull back the turkey leg skin before making the slits in the meat. Stuff the slits and pull back the skin to hold in all the stuffings.