13
CURRIED SAUSAGES
Serves 4-6
1 kg sausages
40 g butter
2 onions, chopped
1 small Granny Smith apple,
peeled and finely chopped
1. Pierce sausages with a fork twice.
2. Cook for 14-16 minutes on 5
, turning halfway through cooking. Cut
sausages into thirds.
3. In a 2-3 litre casserole dish, place butter, onions, apple, curry powder and
sultanas; mix well. Cover and cook for 4-6 minutes on 1100W.
4. Dissolve stock cube in water.
5. Mix in flour and stock, cover and cook for 4-5 minutes on 1100W, stirring
once.
6. Add sausages and stir.
7. Cover and cook for an extra 6-7 minutes on 550W. Serve with boiled rice or
noodles.
SPRINGTIME LAMB CASSEROLE
Serves 4
1 packet (40 g) French onion soup
1
/
4
cup plain flour
750 g lamb, cubed
4 spring onions, quartered
2 carrots, thinly sliced
1 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
300 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 22-24 minutes on 550W, stirring during cooking.
4. Add corn, celery and sour cream. Mix well.
5. Cook a further 16-18 minutes on 550W.
3 teaspoons curry powder
1
/
4
cup sultanas
1 beef stock cube
1
1
/
2
cups water
1
/
4
cup flour
CORNED BEEF
Serves 6-8
2 tablespoons brown sugar
2 tablespoons malt vinegar
3 cups hot water
1.5 kg corned beef
1. Place corned beef in a casserole dish just large enough to contain it.
2. Combine brown sugar, malt vinegar and hot water. Pour over corned beef.
3. Cover with lid and cook for 70 minutes on 550W, 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 35 minutes on 550W, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 550W.
5. Serve with boiled rice.
50W
Summary of Contents for R-890E
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