12
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. Mix well.
5. Cook a further 4-5 minutes on MEDIUM.
6. Add sour cream, stand covered for 3 minutes.
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 microwave rack.
2. Cook for 14-16 minutes on MEDIUM, 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 HIGH.
4. Dissolve stock cube in water.
5. Mix in flour and stock, mix well, cover and cook for 4-5 minutes on HIGH,
stirring once.
6. Add sausages, and stir.
7. Cover and cook for an extra 6-7 minutes on MEDIUM. Serve with boiled rice
or noodles.
3 teaspoons curry powder
1
/
4
cup sultanas
1 beef stock cube
1
1
/
2
cups water
1
/
4
cup plain flour
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, orange juice 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.
