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A40267, SCR/SCRZ R380H C/B
20
GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
1
1
/2 cups water
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)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
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 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
1 Iarge eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
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.
3 green onions, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste
2 tablespoons gravy powder
250 g frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 can chopped tomatoes
2 tablespoons parsley
60 g grated chedder cheese
salt and pepper to tast
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
R380H C/B,P19-22 03.8.9, 2:52 PM20