12
GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion fi nely chopped
40 g butter
3 teaspoons curry powder
1 ½ cups water
1. Pierce sausages with a fork twice. Arrange on microwave safe rack.
2. Cook sausages for 14 minutes on MEDIUM (50%), turning halfway through cooking.
After cooking slice into rounds.
3. Mix sugar, vinegar, curry powder, fl our 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 (70%) or until onions become transparent.
5. Add carrots, sausages and sauce. Mix well and cook for a extra 6 minutes on MEDIUM
(50%).
6. Serve hot with Basmati rice and pappadums.
2 tablespoons plain fl our
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 (100%) 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 60% stirring every
2 minutes. Drain juice from meat.
4. Place frozen mixed vegetables in a shallow dish and cook for 3 minutes on 60%.
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 60%.
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
30 g butter
1 onion chopped
1 kg topside mince
¼ 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 (100%).
2. Stir mince. Cook uncovered for 10 minutes on MEDIUM HIGH (70%), 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 (70%). Stir in fl our, cook for a further 40 seconds on MEDIUM HIGH (70%).
2. Gradually stir in milk. Cook for 4 minutes on 60%, 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 (70%) with lid on. Remove lid and continue
cooking for a further 8 minutes on MEDIUM HIGH (70%).
7. Allow to stand for 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
CHEESE SAUCE INGREDIENTS
90 g butter
cup fl our
1 ¼ cups milk
125 g tasty cheese, grated
200 g packet fresh lasagna sheets
100 g mozzarella cheese grated
