Sharp Carousel R-330J(W) Operation Manual And Cookbook page 26

GOLDEN CURRY SAUSAGES
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
1 1 / cups water
2
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
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 10-12 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.
Serves 4-6
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
Serves 6-8
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 taste
BEEF STROGANOFF
1 kg rump steak, cut into strips
1 / cup plain flour
2
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on
MEDIUM.
5. Serve with boiled rice.
VEAL AND EGGPLANT
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. Toss veal in combined flour, fresh sage, chicken stock powder and black
pepper.
2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and
aubergine.
3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
8
Serves 6
1 1 / cups beef stock
2
1 / cup red wine
4
100 g mushrooms, thinly sliced
300 mL sour cream
Serves 4-6
3 shallots, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste