Lamb Skewers

Ingredients

• 300g lamb leg steak, diced
• 2 garlic cloves, crushed
• 2 tbsp lemon juice
• 1 Lebanese cucumber, thinly sliced
• 1 green capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 1/2 tsp dried mint
• Oil, salt, ground pepper, ground chili  

Method
- Combine the garlic, lemon juice and mint in a bowl, then marinate the lambs, capsicums and cucumbers with the garlic mixture, salt, ground chili and pepper. Cover and refrigerate them for 30 minutes.
- Preheat barbecue grill on medium-high heat.
- Thread the marinated lamb and vegetables alternately onto skewers. Spray the skewers with oil, grill the for  5 to 6 minutes each side for medium or until cooked to your liking.
- Serve hot with salad.

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Asparagus & Herb Omelette

Ingredients

• 5 large eggs
• 16 asparagus spears, peeled
• Chopped herbs (parsley and chives)
• Cream, butter, oil
• Lemon juice
• 2 tbsp creamed horseradish
• 1 tsp snipped chives
• Salt to taste, ground pepper

Method
- Gently whisk the eggs with cream, salt, pepper and fresh herbs with a fork.
- Heat a knob of butter in a pan and cook thin omelettes once at a time, then drain separately on kitchen towels to cool.
- Briefly grill the asparagus in a griddle pan with a touch of salt and oil for a few minutes.
- Combine the sour cream, lemon juice, creamed horseradish and snipped chives. Then smear the omelettes with the sour cream mixture, top with asparagus and roll up.
- Serve warm with whole chives.


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Duck Legs with Orange & Honey Sauce

Ingredients

• 4 large duck legs
• sea salt
• olive oil
• 2 oranges, peeled, segmented & cut into 3 crossways
• 1 heaped tbsp orange marmalade
• 1 heaped tbsp honey
• juice of ½ lime
• 2 tbsp chopped fresh coriander
• a splash of soy sauce
• ¼ cup chicken stock

Method
- Preheat oven to 220°C fan forced (240°C normal).
- Prick the duck skin a few times with a fork and place in a large baking tray in one layer, skin side up. Sprinkle with  salt and put a little oil in the base of the tray. Then cook in the oven for about 30-40 minutes until tender.
- Whisk up the oranges, marmalade, honey, lime juice, coriander, soy sauce and stock.
- When the duck is ready, drain off any excess oil and pour the orange mixture over the top. Cook in the oven for another 10 mins.
- Serve the duck with steamed green veggies on the side.

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Spicy Mutton Curry

Ingredients

• 500g goat meat with bones (mutton)
• 3 onions, roughly chopped
• 3 tomatoes, roughly chopped
• 3tbsp ginger & garlic paste
• 1tsp ground cinnamon
• 2 bay leaves, 8 curry leaves
• 2 cloves
• 1tsp fennel seeds
• 1tbsp turmeric powder
• 1tbsp red chilly powder
• 1tbsp coriander powder
• 3tsp meat masala
• 2tbsp yoghurt
• 2 fresh red chillies, roughly chopped
• Oil, salt, 2tbsp ground black pepper
• Few of coriander leaves

Method

- Saute onion with oil in a hot pan until soft and translucent. Then add tomatoes, the fresh red chillies and fry them all together for about 5 minutes. Remove the mixture from the heat and let it cool for few minutes, and then grind them into a smooth paste.
- Heat oil in a pressure cooker, add the mixture and fry for 3 minutes, then add ginger & garlic paste and cook until the raw smell of ginger & garlic goes off.
- Add the mutton and the meat masala into the pressure cooker, mix all well and fry the mutton with the masala for 10 minutes in medium heat.
- Now add the red chilli powder, turmeric powder, coriander powder, black pepper, salt and a cup of water into the mixture. Stir it well so that all ingredients mix together and close the lid of the pressure cooker. Pressure cook it until the whistle goes off 6 times. Remove from the heat and put it aside.
- Heat oil in a casserole, add cloves, cinnamon, fennel seed, bay leaves, curry leaves and gently fry the spices for 1-2 minutes, then transfer the mutton mixture from the pressure cooker into the casserole, add more water if the curry is too thick. Let it boil for a few minutes in medium low heat until it becomes a bit thick in consistency, add yoghurt, mix well and remove from the heat.
- Garnish it with coriander leaves and serve hot with steamed rice or bread.

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Vietnamese Style Chicken (Gà Rô-Ti)

Ingredients

• 3 chicken drumsticks 
• 200ml coconut water
• 1/2tbsp five-spice powder
• 1tbsp Knorr's chicken powder
• 2 garlic cloves, finely chopped
• Salt, sugar, ground pepper, oil

Method

- Score the drumsticks and marinate them with a good pinch of salt, pepper and five-spice powder for 15 minutes.

- Heat oil and 2tbsp suggar in a frying pan, when the sugar turns brown, quickly add the drumsticks and coat them well with the melted sugar, add chopped garlic into the pan. Fry them for a few minutes until golden brown.

- Then add coconut water into the pan, season the meat with chicken powder, a bit of salt and sugar.

- Cook the chicken in a medium low heat for 10-15 minutes or until cooked and the sauce is thicken.

- Serve hot with steamed rice and salad.

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