Sharp R-350J operation manual Lasagne, Golden Curry Sausages, Shepherds PIE, Serves

A40266,SCA/SCNZ R350H/R450H C/B

MEAT

LASAGNE	Serves 8
MEAT SAUCE INGREDIENTS	CHEESE SAUCE INGREDIENTS
30 g butter	90 g butter
1 onion, chopped	1/3 cup flour
1 kg topside mince	1 3/4 cups milk
1/4 cup tomato paste	125 g tasty cheese, grated
300 g jar neopolitana sauce	200 g packet instant lasagne
1 cup fresh button mushrooms, sliced	noodles
2 cloves garlic, crushed (optional)	100 g mozzarella cheese, grated
1 tablespoon fresh oregano
Salt and pepper to taste

MEAT SAUCE METHOD

1.Place butter and onion in a large Pyrex bowl. Cook for 2-3 minutes on HIGH.

2.Stir in mince. Cook, uncovered, for 8-11 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.

3.Stir in tomato paste, neopolitana sauce, mushrooms, garlic, oregano and salt and pepper.

CHEESE SAUCE METHOD

1.Melt butter in a medium sized Pyrex bowl for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50 seconds on HIGH.

2.Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.

3.Stir in tasty cheese.

TO ASSEMBLE

1.Use a 3-litre deep casserole dish.

2.Stand lasagne sheets in hot water for 5 minutes.

3.Spoon meat sauce to just cover base of dish. Cover with a single layer of Lasagne sheets.

4.Spoon over sheets one-third of meat sauce. Cover with one-third of cheese sauce.

5.Repeat the process 3 times, ending with the cheese sauce.

6.Sprinkle with mozzarella cheese.

7.Cook for 8 minutes on MEDIUM HIGH with the lid on. Remove lid and continue cooking for a further 10 minutes on MEDIUM HIGH.

8.Allow to stand 8 minutes before serving.

9.Serve with a fresh garden salad and bread.

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 safe 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 Basmati rice and pappadums.

SHEPHERD'S PIE	Serves 6-8
4 large potatoes (approx.1 kg)	2 tablespoons gravy powder
butter	250 g frozen mixed vegetables
milk	1 tablespoon Worcestershire sauce
2 tablespoons fresh chives, chopped	1 can chopped tomatoes
salt and pepper	2 tablespoons parsley
1 kg minced beef	60 g grated chedder cheese
1 onion, chopped	salt and pepper to taste

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 it forms a smooth consistency.

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.Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.

5.Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.

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

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

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

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

20

SCA/SCNZ R350J C/B,P20-22 20 04.6.22, 8:52 AM