Sharp R-350R Veal and Eggplant, Italian Spaghetti Sauce, Indian Curry Lamb, Chilli CON Carne

VEAL AND EGGPLANT	Serves 4-6
750 g veal, diced	3 green onions, sliced
1 Iarge 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.Place flour, sage, stock powder, pepper and veal into a freezer bag, toss well to coat the veal.

2.Transfer the meat and any flour remaining in the bag to a 3-litre casserole dish.

3.Add the bacon, green onions, tomatoes, capsicum, tomato paste and eggplant. Mix well. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

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

ITALIAN SPAGHETTI SAUCE		Serves 4-6
500 g topside mince	100 g mushrooms, sliced
1 onion, chopped	1 tablespoon chopped parsley
2 cloves garlic, crushed	1 tablespoon fresh oregano leaves
410 g can whole tomatoes	1 tablespoon fresh basil leaves
1/2 cup tomato paste

1.Mix mince, onion and garlic together in a large microwave safe glass bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2.Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3.Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4.Serve over hot spaghetti.

INDIAN CURRY LAMB	Serves 4-6
1 small sweet potato, cubed	1 tablespoon curry paste
1 onion, thinly sliced	300 g can of chickpeas
1 kg lamb, trimmed and cubed	3 cubed zucchini
1 cup chicken stock	2 tablespoons fresh coriander or parsley,
1 teaspoon chicken stock powder, extra	chopped

1.Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2.Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-litre casserole dish.

3.Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4.Add zucchini and cook for a further 1-2 minutes on HIGH.

5.Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.

6.Heat through for 6-8 minutes on MEDIUM.

7.Stir through coriander, and serve.

CHILLI CON CARNE	Serves 4-6
1 kg mince	1 tablespoon vinegar
1 large onion, finely chopped	1 teaspoon sugar
825 g can peeled tomatoes	375 g jar tomato paste
salt and pepper	425 g can red kidney beans, drained
1-2 teaspoons chilli powder

1.Mix mince and onion together in a large microwave safe glass bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2.Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3.Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4.Serve with boiled rice.

HONEY ROAST LAMB Serves 4-6

1.5 kg leg of lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1.Combine honey and Dijon mustard. Brush over lamb.

2.Place fat-side down on a roasting rack.

3.Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4.Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered with foil before carving.

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