Sharp SCR/SCRNZ, R-380H, A40267 manual Golden Curry Sausages, Shepherds PIE, Veal and Eggplant

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	250 g frozen mixed vegetables
milk	1 tablespoon Worcestershire sauce
2 tablespoons fresh chives, chopped	1 can chopped tomatoes
salt and pepper	2 tablespoons parsley
1 kg minced beef	60 g grated chedder cheese
1 onion, chopped	salt and pepper to tast

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 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4.Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.

5.Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.

6.Spoon mixture into a 25 x 20 cm rectangular dish.

7.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

8.Cook for 20-22 minutes on MEDIUM HIGH.

9.Allow to stand covered with foil for 10 minutes before serving.

VEAL AND EGGPLANT		Serves 4-6
750 g veal, diced	3 green onions, sliced
1 Iarge 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, green onions, 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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