Specifications

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 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 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.