Sharp R-395Y(S), R395Y O/M operation manual Lasagne, Golden Curry Sausages, Shepherd’S Pie

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)
1 tablespoon fresh oregano
Salt and pepper to taste

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 one-third of meat sauce. Cover with one-third with cheese sauce.

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 4-6
1 kg sausages	2 tablespoons plain flour
1 onion finely chopped	1 carrot grated
40 g butter	2 tablespoons Worcestershire sauce
3 teaspoons curry powder	1 tablespoon brown sugar
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 6-8
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 25-20cm rectangular dish.

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.

12