Spicey beef noodle stir-fry

serves 4:
Ingredients:
1 x 400g packet flat rice noodles
1/3 cup chicken stock
1/4 cup hoi sin sauce
1 tblsp soy sauce
2 tsp brown sugar
1 garlic clove
1 tsp freshly grated ginger
1/2 tsp Chinese five spice
1 tblsp peanut oil
500g mince
1 bunch broccolini, coarsley chopped
1 small red capsicum, de-seeded and thinly sliced
1 large carrot, cut into matchsticks
1 onion diced.

Method:
1. Combine the stock, hoi-sin sauce, soy sauce, sugar, garlic, ginger and Chinese spice in a small bowl.
2. Heat wok over high. Add the oil and heat until ready, add the onions and cooked until soft. Add the mince and cook until brown.
3. Toss in the vegies and put the lid on to steam. Stir-fry for 2-3mins or until the broccolini turns bright green and tender crisp.
4. Prepare the noodles following the packet directions.
5. Add the stock mixture and cooked noodles to wok and stir-fry for another 2-3 mins or until the noodles are soft, heated through an well coated. Divide among bowls and eat.

Fetta stuffed racks of Lamb

Serves 4:
Ingredients:
2 racks lamb ( 8 cutlets each), trimmed
100g marinated fett, crumbled
2 tblsp oil, reserved from the marinated fetta
2 tblsp chopped fresh oregano
1 tblsp balsmic vinegar
6 vine-ripened tomatoes

Method:
1. Pre-heat the oven to 220 degrees.
2. Cut 3cm deep pocket in the meat where it joins the cutlet bones. Using your fingers, insert the fetta into the pocket. Secure meat with string and place into greased roasting pan. Stand meat up, interlocking the bones.
3. Combine the oregano, vinegar and fetta oil. Brush over meat. Season with salt and pepper.
4. Arrange the tomatoes around the lamb.
5. Roast for about 1/2hr to 45mins depending on how you like your lamb cooked.
6. Allow lamb to rest for amount 10mins before carving. Serve with tomatoes.