Sharp Carousel R-880F

30
HOT CURRIED SLAW
Serves 6-8
1
/2 large cabbage, finely shredded
1 large carrot, grated
1
/2 cup chicken stock
1 onion, peeled and halved 4 whole cloves 2 cloves garlic 2 bay leaves
1. Place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay
leaves, salt and pepper in a large casserole dish. Cover and cook for 10-12 minutes on 100%, stirring halfway through cooking.
2. Remove onion and bay leaves. 3. Melt butter for 40 seconds on 100% in a jug. Stir in flour and curry powder.
Cook for 40 seconds on 100%.
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-
crumbs and dot with extra butter.
5. Cook covered for 8-10 minutes on 100%. Then cook uncovered for 3
minutes on TOP GRILL.
6. Serve hot.
HONEY GINGERED VEGETABLES
Serves 6
1
/2 cup salad dressing
2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced 1 cup frozen beans 2 zucchinis, sliced 1
/2 cup pecans
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
3-4 minutes on 100%.
2. Add pumpkin and cook covered 4-6 minutes on 100%, until just tender. 3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%. 4. Spoon onto a serving plate. Sprinkle with pecans.
salt and pepper 60 g butter 2 tablespoons plain flour 1 tablespoon curry powder 3
/4 cup cream
1
/4 cup dry breadcrumbs
2 teaspoons butter, extra
SQUASH WITH YOGHURT
Serves 4-6
500 g squash 200 g carton natural yoghurt 2 teaspoons seeded mustard ground black pepper
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate. 2. Cover and cook for 4-6 minutes on 100%, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash. 4. Serve hot.
SUNSHINE BRUSSELS SPROUTS
Serves 4
500 g brussels sprouts 30 g butter 1 small onion, finely chopped 1
/2 cup milk
4 egg yolks, lightly beaten (ensure all yolks have broken.) 2 tablespoons lemon juice salt and pepper 1. Place brussels sprouts into a pie plate with 1 tablespoon water. 2. Cover and cook for 5-6 minutes on 100%. 3. Combine butter and onion in a jug. Cook for 2-3 minutes on 100%. 4. Blend remaining ingredients into onion and butter mixture. Cook for 5-6
minutes on 50% until thick, stirring every minute.
5. Pour over brussels sprouts. Heat for 2-3 minutes on 50%.