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

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 it forms a smooth consistency.

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.

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.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, shallots, tomatoes, capsicum, tomato paste and eggplant (aubergine). Mix well. 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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Sharp R-390H(S) operation manual Golden Curry Sausages, Shepherds PIE, Beef Stroganoff, Veal and Aubergine, Serves

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