18
SPRINGTIME LAMB CASSEROLE
Serves 4
1
1
/
2
packets (45 g) French onion soup
1
/
4
cup plain flour
750 g lamb, cubed
3 spring onions, quartered
2 carrots, thinly sliced
3
/
4
cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
200 mL carton sour cream
1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss
the lamb in flour mixture, coating thoroughly.
2. Add onions and carrots, stir in chicken stock and mix well.
3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.
4. Add corn, celery, parsley and chives. Mix well.
5. Cook a further 4-5 minutes on MEDIUM.
6. Add sour cream, stand covered for 3 minutes.
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.
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
CORNED MEAT
Serves 6-8
2 tablespoons brown sugar
2 tablespoons malt vinegar
4 cups hot water
1.5 kg corned meat
1. Place corned meat in a casserole dish just large enough to contain it.
2. Add sugar, vinegar and water.
3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway
through cooking. Allow to stand covered with foil for 10 minutes before
serving.
4. Serve with white sauce.
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
1
/
2
cups beef stock
1
/
4
cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
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.
2 teaspoons parsley
2 teaspoons chives
