Here are some quick and easy recipes for you to try.
Greek Lamb Skewers
- Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
Thread lamb onto skewers. Arrange in a ceramic dish. Pour over marinade. Turn to coat. Cover and refrigerate for at least 1 hour.
- Preheat a barbecue plate on high heat until hot. Cook skewers, basting with marinade, for 3 minutes each side, or until cooked through. Serve.
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Pepper Crust Beef Fillets
- Preheat oven to 180C. Crush peppercorns in a mortar and pestle or grind in a coffee grinder until coarse.
- Pour pepper evenly onto a tray, adding some sea salt. Roll fillet over pepper and press into meat so it sticks and forms a crust.
- Heat oil in a frypan or barbecue hotplate until very hot then brown the fillet, to seal it, on all sides. Place on a tray in the oven for approximately 10 minutes to cook the fillet rare, 15 minutes for medium and 25 minutes for well done. Remove from the oven and rest in a warm place for 15 minutes.
- Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom and bacon. Cook for 5 minutes or until mushroom is tender.
- Return beef to pan. Add paprika and flour. Cook for 1 minute. Add tomato paste, sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.
- Divide pasta between bowls. Spoon over stroganoff. Sprinkle with chives. Serve with steamed vegetables.
Mustard Glazed Chicken
- Preheat oven to 180ºC conventional or 160ºC fan forced. Combine the golden syrup, oil, mustard and garlic to form a glaze.
- Place chicken onto baking paper lined oven tray and brush both sides with glaze.
- Bake for 20 mins or until cooked. Brush with glaze half way through cooking.
- Arrange the glazed chicken onto serving plates and enjoy with seasonal vegetables.
Veal Chop Balsamico
- Heat the oil in a large skillet until very hot. Add the veal chops and sear them well on both sides. Season to taste with salt and pepper; add the wine.
- Reduce the heat and cook the chops until they are slightly underdone and still juicy, about 6 minutes. Remove the chops from the skillet, cover, and keep warm.
- Add the vinegar to the oil and juices remaining in the skillet. Stir the liquid, scraping any browned bits from the pan, until it is reduced to a glaze. Pour 1 tablespoon over each veal chop and garnish with Salsa Puttanesca.