Pasta with Curry Prawn Sauce

Serves: 4

Ingredients:

1 ounce (30 g) butter
1/2 teaspoon crushed garlic
1 stick celery, chopped
1 onion, chopped
3 tablespoons all-purpose (plain) flour
2 teaspoons sugar
1 teaspoon curry powder
1/2 finely chopped small red or green chili
1 tablespoon tomato paste
2 ripe tomatoes, chopped
1/2 cup white wine
1/2 small red pepper, chopped
1/2 small green pepper, chopped
Salt and pepper
1 pound (500 g) green king prawns, shelled
4 ounces (125 g) fettuccine, cooked

Microwave Method:

1. Melt butter for 1 minute on HIGH. Add garlic, celery and onion. Cook for 2-3 minutes on HIGH.
2. Add flour, sugar, curry powder, chili, tomato paste, tomatoes and wine. Cook for 3 minutes on HIGH.
3. Add prawns and peppers. Cook for 8-10 minutes on MEDIUM, stirring 3 times, during cooking.
4. Stir in fettuccine. Season to taste.

Currant-glazed Sweet Potato

Serves: 4

Ingredients:

2 large sweet potatoes
1/3 cup redcurrant jelly
2 tablespoons orange juice
Grated rind of 1 orange
Cinnamon to taste

Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut into thick slices.
3. Mix jelly and orange juice, rind and cinnamon together.
4. Heat for 20-30 seconds on HIGH.
5. Place potato slices onto a pie plate.
6. Pour over jelly baste.
7. Cook for 5-8 minutes on HIGH, basting 2-3 times during cooking.
8. Stand for 2-3 minutes before serving.

Convection Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut into thick slices.
3. Mix jelly and orange juice, rind and cinnamon together.
4. Heat for 20-30 seconds on HIGH.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Place potato slices on a greased pizza tray.
7. Pour over jelly baste.
8. Place on High Rack and cook for 20-25 minutes on LOW MIX/BAKE. Baste 3-4 times during cooking.

NOTE:
If you have time, leave potato in jelly baste for 1/2 hour before cooking.

French Onion Potatoes

Serves: 4

Ingredients:

4 medium new potatoes
1 2/3 ounces (50 g) butter, melted
1 packet French onion soup mix

Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut potatoes in half.
3. Brush with melted butter.
4. Toss potatoes in French onion soup mix.
5. Place on a pie plate.
6. Cook for 13-15 minutes on HIGH.

Convection Microwave Method:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Peel, wash and dry potatoes.
3. Cut potatoes in half.
4. Brush with melted butter.
5. Toss potatoes in French onion soup mix.
6. Place on a greased pizza tray.
7. Place on High Rack and cook for 20-25 minutes on LOW MIX/BAKE.

Sesame Lamb

Serves: 4

Ingredients:

Grated rind 1 orange
Grated rind 1 lemon
2 teaspoons mustard powder
1 teaspoon seasoned salt
Black pepper to taste
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon sesame seeds
3 pound (1.5 kg) lamb

Microwave Method:

1. Combine orange and lemon rind, mustard powder, salt and pepper.
2. Add honey, orange juice and sesame seeds. Mix well.
3. Brush lamb with sesame baste. Place on a roasting rack and cook for 35-40 minutes on MEDIUM HIGH.
4. Continue to baste during cooking, turning over halfway through cooking.
5. Stand wrapped in foil for 5-10 minutes before carving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine orange and lemon rind, mustard powder, salt and pepper.
3. Add honey, orange juice and sesame seeds. Mix well.
4. Brush lamb with sesame baste. Place on Low Rack and cook for 35-40 minutes on HIGH MIX/ROAST.
5. Continue to baste during cooking, turning over halfway through cooking.
6. Stand wrapped in foil for 5-10 minutes before carving.

Apple and Sage Pork

Serves: 6-8

Ingredients:

4 pound (2 kg) boned loin pork (with rind on)
Seasoning:
1 cup sage and onion stuffing mix
1/2 cup dried apple, chopped
8 prunes, pitted and chopped
3.5 ounces (100 g) toasted slivered almonds

Microwave Method:

1. Unroll loin pork and flatten slightly with a meat mallet.
2. Following the instructions on the packet, prepare stuffing.
3. Add apples, prunes and almonds. Mix well.
4. Pack seasoning loosely along the center of meat.
5. Roll up tightly and secure with string.
6. Brush rind with oil and sprinkle with salt.
7. Place on a roasting rack and cook for 65-70 minutes on MEDIUM, turning over halfway through cooking.
8. Stand wrapped in foil for 5-10 minutes before carving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Unroll loin pork and flatten slightly with a meat mallet.
3. Following the instructions on the packet, prepare stuffing.
4. Add apples, prunes and almonds. Mix well.
5. Pack seasoning loosely along the center of meat.
6. Roll up tightly and secure with string.
7. Brush rind with oil and sprinkle with salt.
8. Place on Low Rack and cook for 60-65 minutes on HIGH MIX/ROAST, turning over halfway through cooking.
9. Stand wrapped in foil for 5-10 minutes before carving.