Vegetable Stir-Fry

		2 tablespoons of Marinado
		2 tablespoons of canola oil
		1 1/2 cups broccoli florets
		1 tablespoon water
		3/4 cup julienne carrots
		1 1/2 cups snow peas
		6 fresh shitake mushrooms, slivered
		1/2 cup drained water chestnuts
		1 clove garlic, minced
		1/2 teaspoon minced fresh ginger
		3 tablespoons vegetable broth
		1 teaspoon cornstarch
		2 cups hot cooked rice 1. Heat wok over medium heat and add the oil. Increase the heat to medium-high. Add the broccoli and water. Stir-fry for 1 minute, or until the broccoli is bright green. 2. Add the carrots, snow peas, mushrooms, water chestnuts, garlic, and ginger. Stir-fry for 1 to 2 minutes, or until the vegetables are crisp-tender. 3. In a small bowl, combine the marinado, broth, and cornstarch; mix well  to dissolve. Add to the wok and stir-fry for about 1 minute. Serve over rice.
		Hibachi BBQ Lamb Steaks
		75 ml of Marinado for every kg of Lamb
		Good quality Australian  Lamb

1. Marinade lamb in Marinado for at least 30 minutes before cooking. 

2. Heat Hibachi BBQ to high heat and lightly grease the grill with some  oil.

3. Place marinated lamb steaks on BBQ and cook to desired taste.

4. Serve with fresh garden salad and good quality Australian shiraz wine.

Atlantic Salmon with Tango Sauce

		2 Fresh Atlantic Salmon fillets with skin on Sauce
		25g butter
		2 cloves garlic, crushed
		1 tablespoon grain mustard
		300g thickened cream
		1 tablespoon worcestershire sauce
		2 tablespoons of fresh chopped chives

1. Brush Salmon with marinado and allow to rest for half an hour before  cooking. 

2. Cook salmon to desired texture on high heat and allow to sit covered  to keep warm.

3.Tango Sauce - Melt butter in a pan. Add garlic, mustard, cream and worcestershire sauce and simmer uncovered for about  five minutes or until sauce is slightly thickened. Stir in chives after removing from heat.

4. Serve salmon with steamed vegetables and top with tango sauce  

Beef Stir Fry

		150g champignons whole, drained
		250g cut baby corn, drained
		1 tablespoon peanut oil
		3 tablespoons Marinado
		400g udon or hokkien noodles
		25g toasted sesame seeds
		1 onion, cut into wedges
		1 red capsicum, sliced
		1 bunch broccoli, chopped
		500g Beef Rump Steak, thinly sliced
		1 tablespoon water

1.Heat oil in a wok or frying pan. Stir-fry beef over  a high heat for 3 minutes or until lightly browned.  Remove from wok.

2. Add onion, broccoli and capsicum. Stir-fry for 1 minute. Toss through corn, noodles, whole champignons and Marinado. Add water.

3.Return beef to wok. Stir-fry 3 minutes or until beef is tender and vegetables are just cooled but still crunchy. Sprinkle with sesame seeds. Stir-fry until combined. Serve in heated bowls.