Sharp R-520E manual Golden Curry Sausages, Shepherds PIE, Moroccan Veal

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 9-12 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 10-12 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.

MOROCCAN VEAL	Serves 4-6
750 g veal, diced	2 carrots, diced
1 tablespoon flour	300 g chick peas (1 small can)
black pepper to taste	1/4 teaspoon cummin powder
1 teaspoon chicken stock powder	1 teaspoon tummeric powder
4 rashers bacon, chopped	1 teaspoon paprika powder
3 shallots, sliced	2 tablespoons continental parsley,
420 g can peeled tomatoes	chopped
2 tablespoons tomato paste

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

2.Stir in bacon, shallots, crushed tomato, carrot, tomato paste, chick peas, cummin powder, tummeric powder and paprika powder.

3.Cover and cook for 26-33 minutes on MEDIUM, stirring 2-3 times during cooking.

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

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