Sharp R-350E Golden Curry Sausages, Shepherds PIE, Beef Stroganoff, Veal and Aubergine, Serves

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GOLDEN CURRY SAUSAGES

Serves 4-6

1 kg sausages

2 tablespoons plain flour

 

1 onion, finely sliced

1 carrot, grated

 

2 tablespoons butter

2 tablespoons Worcestershire sauce

3 teaspoons curry powder

1 tablespoon brown sugar

 

11/2 cups water

2 tablespoons brown vinegar

1.Pierce sausages with a fork twice. Arrange on a microwave rack.

2.Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3.Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.

4.In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5.Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes on MEDIUM.

6.Serve hot with Balsmati rice and pappadums.

SHEPHERD'S PIE

Serves 6-8

4 large potatoes (approx.1 kg)

2 tablespoons gravy powder

butter

420 g can minestrone soup

milk

1 tablespoon Worcestershire sauce

2 tablespoons fresh chives, chopped

1 tomato, chopped

salt and pepper

2 tablespoons parsley

1 kg minced beef

60 g grated chedder cheese

1 onion, chopped

 

1.Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on HIGH or until tender. Stir halfway through cooking. Drain.

2.Mash potatoes; add butter, milk, chives, salt and pepper until smooth consistency forms.

3.In a large bowl, combine mince and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4.Add gravy powder, minestrone soup, Worcestershire sauce, tomato and parsley. Mix well.

5.Spoon mixture into a 25 x 20 cm rectangular dish.

6.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

7.Cook for 20-22 minutes on MEDIUM HIGH.

8.Allow to stand covered with foil for 10 minutes before serving.

BEEF STROGANOFF

Serves 6

1 kg rump steak, cut into strips

11/2 cups beef stock

1/2 cup plain flour

1/4 cup red wine

salt and pepper

100 g mushrooms, thinly sliced

1 onion, finely chopped

300 mL sour cream

2 tablespoons tomato purée

 

1.Toss steak with flour, salt and pepper in a freezer bag until evenly coated.

2.Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a 3-litre casserole dish.

3.Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.

4.Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on

MEDIUM.

5.Serve with boiled rice.

VEAL AND AUBERGINE

Serves 4-6

750 g veal, diced

3 shallots, sliced

 

1 Iarge aubergine or eggplant, cubed

1 yellow capsicum, sliced

1 tablespoon flour

420 g can peeled tomatoes

2 teaspoons fresh sage

2 tablespoons continental parsley,

black pepper to taste

chopped

 

1 teaspoon chicken stock powder

2 tablespoons tomato paste

4 rashers bacon, chopped

 

 

1.Toss veal in combined flour, fresh sage, chicken stock powder and black pepper.

2.Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and aubergine.

3.Cover and cook for 25-32 minutes on MEDIUM, stirring 2-3 times during cooking.

4.Sprinkle with parsley and serve with rice and Kalamata olives.

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