MEAT
LASAGNE | Serves 8 |
MEAT SAUCE INGREDIENTS | CHEESE SAUCE INGREDIENTS |
30g butter | 90 g butter |
1 onion chopped | 1/3 cup flour |
1 kg topside mince | 1 1/4 cups milk |
1/4 cup tomato paste | 125 g tasty cheese, grated |
300 g jar Napolitana | 200 g packet fresh lasagna sheets |
1 cup fresh butter mushrooms sliced | 100 g mozzarella cheese grated |
2 cloves garlic crushed (optional) |
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1 tablespoon fresh oregano |
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Salt and pepper to taste |
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MEAT SAUCE METHOD
1.Place butter and onion in a large microwave safe glass bowl, Cook for 2 minutes on HIGH (100%).
2.Stir mince. Cook uncovered for 10 minutes on MEDIUM HIGH (70%), stirring every 2 minutes. Drain excess fat.
3.Stir tomato paste, napolitana sauce, mushrooms, garlic, oregano, salt and pepper.
CHEESE SAUCE METHOD
1.Melt butter in a medium sized microwave safe glass bowl for 40 seconds on MEDIUM HIGH (70%). Stir in flour, cook for a further 40 seconds on MEDIUM HIGH (70%).
2.Gradually stir in milk. Cook for 4 minutes on 60%, stirring every minute.
3.Stir in cheese to taste.
TO ASSEMBLE
1.Use a 3 litre deep casserole dish.
2.Spoon meat sauce to just cover base of dish. Cover with a single layer of lasagna sheets.
3.Spoon over sheets
4.Repeat the process 3 times, ending with cheese sauce.
5.Sprinkle with mozzarella cheese.
6.Cook for 10 minutes on MEDIUM HIGH (70%) with lid on. Remove lid and continue cooking for a further 8 minutes on MEDIUM HIGH (70%).
7.Allow to stand for 10 minutes before serving.
8.Serve with a fresh garden salad and bread.
GOLDEN CURRY SAUSAGES | Serves | |
1 kg sausages | 2 tablespoons plain flour |
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1 onion finely chopped | 1 carrot grated |
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40 g butter | 2 tablespoons Worcestershire sauce | |
3 teaspoons curry powder | 1 tablespoon brown sugar |
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1 1/2 cups water | 2 tablespoons brown vinegar | |
1.Pierce sausages with a fork twice. Arrange on microwave safe rack.
2.Cook sausages for 14 minutes on MEDIUM (50%), turning halfway through cooking. After cooking 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 3 minutes on MEDIUM HIGH (70%) or until onions become transparent.
5.Add carrots, sausages and sauce. Mix well and cook for a extra 6 minutes on MEDIUM (50%).
6.Serve hot with Basmati rice and pappadums.
SHEPHERD’S PIE | Serves |
4 large potatoes ( approx 1kg ) | 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 chopped parsley |
1 kg minced beef | 60 g grated cheddar cheese |
1 onion diced | salt and pepper to taste |
1.Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe glass bowl. Add 2 tablespoons water, cover and cook for 15 minutes on HIGH (100%) 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 9 minutes on 60% stirring every 2 minutes. Drain juice from meat.
4.Place frozen mixed vegetables in a shallow dish and cook for 3 minutes on 60%.
5.Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.
6.Spoon mixture into a
7.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top
8.Cook for 23 minutes on 60%.
9.Allow to stand covered with foil for 10 minutes before serving.
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