Sharp R-333F, Operation Manual

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10
GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion finely chopped
40 g butter
3 teaspoons curry powder
1
1 /
2
cups water
1. Pierce sausages with a fork twice. Arrange on microwave safe rack.
2. Cook sausages for 14 minutes on MEDIUM (700W), turning halfway through
cooking. After cooking 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 3 minutes on
MEDIUM HIGH (900W) or until onions become transparent.
5. Add carrots, sausages and sauce. Mix well and cook for an extra 6 minutes
on MEDIUM (700W).
6. Serve hot with Basmati rice and pappadums.
2 tablespoons plain flour
1 carrot grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
SHEPHERD’S PIE
Serves 6-8
4 large potatoes ( approx 1kg )
Butter
Milk
2 tablespoons fresh chives chopped
Salt and pepper
1 kg minced beef
1 onion diced
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe
glass bowl. Add 2 tablespoons water, cover and cook for 15 minutes on
HIGH (1200W) 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 9 minutes on 800W
stirring every 2 minutes. Drain juice from meat.
4. Place frozen mixed vegetables in a shallow dish and cook for 3 minutes on 800W.
5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes,
parsley and seasoning. Mix well.
6. Spoon mixture into a 25-20cm rectangular dish.
7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top
8. Cook for 23 minutes on 800W.
9. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons gravy powder
250 g frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 can chopped tomatoes
2 tablespoons chopped parsley
60 g grated cheddar cheese
salt and pepper to taste
MEAT
LASAGNE
Serves 8
MEAT SAUCE INGREDIENTS
30g butter
1 onion chopped
1 kg topside mince
1
/
4
cup tomato paste
300 g jar Napolitana
1 cup fresh butter mushrooms sliced
2 cloves garlic crushed (optional)
1 tablespoon fresh oregano
Salt and pepper to taste
MEAT SAUCE METHOD
1. Place butter and onion in a large microwave safe glass bowl, Cook for 2
minutes on HIGH (1200W).
2. Stir mince. Cook uncovered for 10 minutes on MEDIUM HIGH (900W), stirring
every 2 minutes. Drain excess fat.
3. Stir tomato paste, napolitana sauce, mushrooms, garlic, oregano, salt and
pepper.
CHEESE SAUCE METHOD
1. Melt butter in a medium sized microwave safe glass bowl for 40 seconds on
MEDIUM HIGH (900W). Stir in flour, cook for a further 40 seconds on
MEDIUM HIGH (900W).
2. Gradually stir in milk. Cook for 4 minutes on 800W, stirring every minute.
3. Stir in cheese to taste.
TO ASSEMBLE
1. Use a 3 litre deep casserole dish.
2. Spoon meat sauce to just cover base of dish. Cover with a single layer of
lasagna sheets.
3. Spoon over sheets one-third of meat sauce. Cover with one-third with
cheese sauce.
4. Repeat the process 3 times, ending with cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 10 minutes on MEDIUM HIGH (900W) with lid on. Remove lid and
continue cooking for a further 8 minutes on MEDIUM HIGH (900W).
7. Allow to stand for 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
CHEESE SAUCE INGREDIENTS
90 g butter
1
/
3
cup flour
1
1
/
4
cups milk
125 g tasty cheese, grated
200 g packet fresh lasagna sheets
100 g mozzarella cheese grated