(1 lb) 450g kg lean ground lamb

1 tsp meat tenderizer

1 onion, finely chopped

2 green chilies, chopped

2 tbsp plain yogurt

1 tsp finely chopped fresh gingerroot

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp garam masala

to serve

1 lemon, cut into wedges

cilantro to garnish

  (serves 2)

·          Place the lamb in a bowl, then add the meat tenderizer and mix in well. Reserve for 3 hours.

·          Preheat the broiler to medium. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl.

·          Mix the yogurt, ginger, garlic, ground cumin and coriander, salt and chili powder, garam masala in separate bowl. Blend with the onion mixture.

·          Add the combined mixture to the lamb and mix together.

·          Divide the mixture into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around.

·          Broil the kebabs under the hot broiler for 8-10minutes, turning and basting occasionally with oil.

·          Serve with lemon wedges and a raita of your choice. Serve in pita bread.

·          The cooked meat can also be chopped into a salad.

Ingredients

• 1 (6 lb)  whole roasting chicken
• salt and pepper
• 2-3 teaspoons dried oregano, divided
• 4-6 baking potatoes, peeled and quartered
• 1/4 cup butter or margarine, melted
• 3 tablespoons fresh lemon juice
• 3/4 cup chicken broth

Directions

1.       Place chicken on a rack in a roasting pan.

2.       Sprinkle with salt and pepper and half the oregano.

3.       Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.

4.       Pour butter and lemon juice over the chicken and potatoes.

5.       Add chicken broth to pan bottom.

6.       Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.

7.       Baste frequently with pan juices during roasting.

SERVES 4 -6

Ingredients

1 1/2 lbs venison steak (I like back strap)

3 tablespoons oil

1 large shallot, minced

1 tablespoon butter

2 tablespoons fresh ground pepper

1/3 cup brandy

1/4 cup red wine

1 cup beef stock

1/3 cup sour cream

salt and pepper

Directions

Melt butter and oil in large saute pan over med-high heat.

Salt and pepper each side of steaks and add to pan. Venison at it’s best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.

Remove steaks and cover with foil to keep warm.

Turn heat down to med. and add shallots and ground pepper to pan and saute.

Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.

Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.

Add steaks back to pan and cook 2 minute.

Serve and enjoy!