14
CURRIED SAUSAGES
Serves 4-6
1 kg sausages
2 tablespoons butter
2 onions, chopped
1 small Granny Smith apple,
peeled and finely chopped
1.
Pierce sausages with a fork twice. Arrange sausages on the low rack.
2.
Cook for 14-16 minutes on 50%, 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 100%.
4.
Dissolve stock cube in water.
5.
Mix in flour and stock, cover and cook for 4-5 minutes on 100%, stirring
once.
6.
Add sausages and stir.
7.
Cover and cook for an extra 6-7 minutes on 50%. Serve with boiled rice or
noodles.
SPRINGTIME LAMB CASSEROLE
Serves 4
1 packet (30 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 50%, stirring during cooking.
4.
Add corn, celery and sour cream. Mix well.
5.
Cook a further 16-18 minutes on 50%.
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 in a casserole dish just large enough to contain it.
2.
Add brown sugar, malt vinegar and hot water.
3.
Cover with lid and cook for 70 minutes on 50%, 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 pur
é
e
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 pur
é
e, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 35 minutes on 50%, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 50%.
5. Serve with boiled rice.