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GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion, fi nely sliced
40 g butter
3 teaspoons curry powder
1
1
/2 cups water
1. Pierce sausages with a fork twice. Arrange on a microwave safe 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, fl our, 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 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.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
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 10-16 minutes on HIGH 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 8 minutes on MEDIUM
HIGH, stirring every 2 minutes. Drain juices from meat.
4. Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.
5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and
seasoning. Mix well.
6. Spoon mixture into a 25 x 20 cm rectangular dish.
7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
8. Cook for 20-22 minutes on MEDIUM HIGH.
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 parsley
60 g grated chedder cheese
salt and pepper to taste
MEAT
LASAGNE
Serves 8
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
300 g jar Napolitana sauce
1 cup fresh button 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 2-3 minutes
on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH, stirring every
2 minutes. Drain excess fat.
3. Stir in tomato paste, Naopolitana sauce, mushrooms, garlic, oregano and salt and
pepper.
CHEESE SAUCE METHOD
1. Melt butter in a medium sized microwave safe glass bowl for 40-50 seconds on
HIGH. Stir in fl our; cook for further 40-50 seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 3-litre deep casserole dish.
2. Stand lasagne sheets in hot water for 5 minutes.
3. Spoon meat sauce to just cover base of dish. Cover with a single layer of Lasagne
sheets.
4. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
5. Repeat the process 3 times, ending with the cheese sauce.
6. Sprinkle with mozzarella cheese.
7. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and continue
cooking for a further 10 minutes on MEDIUM HIGH.
8. Allow to stand 10 minutes before serving.
9. Serve with a fresh garden salad and bread.
CHEESE SAUCE INGREDIENTS
90 g butter
1
/3 cup fl our
1
3
/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne sheets
100 g mozzarella cheese, grated
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