Sharp R-890N Beef Madeira, Tropical Lamb Curry, Minted Picnic Loaf, Chilli Con Carne, Topping

BEEF MADEIRA		Serves 4-6
750 g blade or round steak, cubed	1/2	cup beef stock
1/4 cup plain flour	1/2	cup madeira or sherry
1 large onion, sliced	1/2	teaspoon paprika
2 carrots, thinly sliced	350 g beans, washed and sliced
1 clove garlic, crushed	1 green capsicum, sliced

1.In a 3 litre casserole dish, combine meat and flour; mix well.

2.Add onions and carrots.

3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well. Pour over beef.

4.Cook, covered, for 20-22 minutes on 50%, stirring 2-3 times during cooking.

5.Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%, stirring twice during cooking.

TROPICAL LAMB CURRY Serves 4-6

1 onion, thinly sliced

1 kg lamb, trimmed and cubed

1 cup chicken stock

1 teaspoon chicken stock powder, extra

3 teaspoons curry powder

810 g can apricot halves, drained, reserving 1/2 cup syrup 2 tablespoons arrowroot

MINTED PICNIC LOAF		Serves 6-8
2 cups stale breadcrumbs	500 g minced beef
1/2 cup milk	1/2 cup tomato sauce
1 large potato, grated	2 tablespoons chopped fresh mint
500 g sausage mince

TOPPING

1 cup grated fresh parmesan cheese

1 cup stale breadcrumbs

1 tablespoon chopped fresh mint

1.Combine breadcrumbs and milk in large bowl; stand for 5 minutes.

2.Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.

3.Press mixture into an 11 cm x 25 cm loaf dish lined with baking paper.

4.Place on low rack. Cook for 25-28 minutes on 50%.

5.Drain excess liquid from loaf dish.

TOPPING

1.Combine topping ingredients and press evenly over loaf. Cook for a further 3-4 minutes on TOP GRILL.

2.Allow to stand 10 minutes before turning out. Serve hot or cold.

CHILLI CON CARNE Serves 4-6

1.	Place onion, lamb, chicken stock, stock powder and curry powder into a 3-
	litre casserole dish.
2.	Cover and cook for 28-30 minutes on 50%; stir twice during cooking.
3.	Drain lamb and reserve 1/2 cup of liquid.
4.	Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.

1 kg mince

1 large onion, finely chopped

825 g can peeled tomatoes salt and pepper

1-2 teaspoons chilli powder

1 tablespoon vinegar

1 teaspoon sugar

375 g jar tomato paste

425 g can red kidney beans, drained

5.	Combine lamb, apricots and stock mixture and liquid, together in a 3 litre
	casserole dish and cover.
6.	Heat through for 12-14 minutes on 50%.
7.	Serve with boiled rice.

1.Mix mince and onion together in a large microwave safe bowl. Cook for 10- 12 minutes on 70%, stirring every 2 minutes.

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

3.Cook for 20-22 minutes on 70%, stirring twice during cooking.

4.Serve with boiled rice.

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