Matt Preston has combined two Australian favourites – curried sausages and cob dip – to make a delicious family dinner.
The celebrity chef dropped into The Morning Show studio to show Larry and Kylie how to make it.
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- 2 x 20cm cob loaves
- 80ml (1/3 cup) olive oil
- 12 thin beef sausages
- 2 brown onions, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 4 garlic cloves, thinly sliced on a mandoline
- 4cm-piece fresh ginger, peeled, thinly sliced on a mandoline
- 150g (1 cup) frozen green peas
- 70g (1/4 cup) fruit chutney
- 1 tbsp tamarind puree
- 2 tbsp plain flour
- 1 tbsp curry powder
- 500ml (2 cups) Massel Beef Style Liquid Stock
- Coconut milk, to drizzle
- Fresh coriander sprigs, to serve
- Toasted coconut flakes, to serve
Preheat the oven to 200C/180C fan-forced. Cut the top off the loaves, about 1cm from the top. Scoop out the bread inside, leaving a 1.5cm-thick shell. Cut the inside bread into pieces. Place the cobs and the torn bread on a baking tray. Spray the cobs inside and out with oil. Spray the torn bread with oil. Bake for 15 minutes or until golden and crisp.
Heat half the oil in a non-stick frying pan over medium heat. Add half the sausages and cook, turning, for 5-8 minutes or until cooked through and browned. Transfer to a chopping board. Cut in half crossways then in half lengthways. Return to the pan and cook, cut-side down, for 2 minutes or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sausages.
Meanwhile, heat the remaining oil in a large frying pan. Add the onion and carrot. Cook, stirring often, for 15 minutes or until starting to caramelise. Add the garlic and ginger. Cook, stirring, for 2 minutes or until softens. Add the peas, chutney and tamarind. Cook, stirring, for 2 minutes or until heated through.
Drain the fat from the sausages, leaving 2 tablespoonfuls in the pan. Return the pan to a medium heat. Add the flour and curry powder. Cook, stirring, for 1 minute or until aromatic. Remove from heat and whisk in the stock. Return to medium heat and cook, stirring constantly, for 4-5 minutes or until thickens and comes to the boil.
Reserve 12 pieces of sausage. Divide the remaining sausage pieces between the cobs. Pour over half the curry sauce between the cobs. Add the onion mixture and pour over the remaining curry sauce. Top with the reserved sausage pieces. Drizzle over a little coconut milk and top with coriander and coconut flakes to serve.