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.
Beef Stroganoff
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.
