Sharp R-395F(S) Golden Curry Sausages, Shepherds Pie, Beef Stroganoff, Veal And Aubergine

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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