13
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 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 Balsmati 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 smooth
consistency forms.
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. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20-22 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
BEEF STROGANOFF
Serves 6
1 kg rump steak, cut into strips
1
/
2
cup plain flour
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.
1
1
/
2
cups beef stock
1
/
4
cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
VEAL AND AUBERGINE
Serves 4-6
750 g veal, diced
1 Iarge aubergine or 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 25-32 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
3 shallots, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
60 g grated chedder cheese
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
Summary of Contents for Carousel R-350E
Page 1: ...MODEL R 350E J MICROWAVE OVEN A N D OPERATIONMANUAL COOKBOOK ...
Page 23: ...21 MEMO ...
Page 24: ...22 MEMO ...
