Balsamic Lamb with Peach and Rocket Salad: Budget Edition

The March 2012 edition of MasterChef Magazine is just full of inspiration (in fact it's a must have) and this amazing salad by Kate Bracks caught my eye. However I couldn't justify the cost of purchasing 750g of lamb backstrap, verjuice and vino cotto so I've made some minor modifications for the budget conscious and I can say the results were quite pleasing to both taste buds and wallet.

Take 750g of lamb chops and marinade them overnight in 2 tablespoons balsamic vinegar, 1 tablespoon of sugar, 2 tablespoons olive oil, 2 teaspoons of dijon mustard, 1 teaspoon of light soy and 1 finely chopped clove of garlic.

The next day pan fry the lamb chops until medium rare and set aside to cool. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons of dijoin together and pour over half a thinly sliced red onion, 2 halved, stoned ripe peaches sliced into wedges, 100g wild baby rocket and crumble 60g soft goats cheese. Toss the salad and then portion onto plates and layer the lamb over the top and serve.

Rocket, Pear and Parmesan Salad

I was recently dropped by Miss Sarah's new abode and she cooked a lovely Rissoto and Rocket, Pear and Parmesan Salad. I liked the salad so much that I recreated it for lunch. Simply wash two large handful of rocket, peel and thinly slice a packham pear and dress with lemon and olive oil (I used Mandala Grove Gourmet Blend as it contains a mix of olive, avocado and lemon oil) and shave some parmesan cheese to garnish. Yummo!

Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad

I made this Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad for lunch on Sunday and it's really quick and easy. Simply wash and halve a bunch of Beetroots and roast with the skin on at 200°C, until a fork is easily inserted (approximately 45 minutes to an hour). When they are done, remove them from the oven, discard the skin, slice and leave to cool. While these cool, cook your scotch fillet (I made mine rare and once you have finished cooking, rest the steak before slicing) and prepare your salad. Wash and dry your salad and drizzle on some dressing (I used 2/3 oil and 1/3 white balsamic). You are now ready to assemble - place the salad leaves in a bowl, scatter the beetroot, sliced beef and top with lovely moreish crumbs of creamy goats cheese. Ta da! A filling warm salad!

Rocket and Roast Pumpkin Salad

Chinese New Year is the one day a year I struggle to observe half a day of vegetarianism. Once the clock strikes 12 noon, I eagerly resume the taking of souls. I've actually made this salad for lunch a couple of times, so it speaks volumes about how delicious it is. The pumpkin can be roasted in advance and I would recommend adding the dressing at the last minute as it tends to wilt the rocket. The recipe is from Taste.com.au but I prefer using Jap Pumpkin (rustically cut the pumpkin in one inch pieces and roast for an hour at 180°C) and baby rocket.

Old Faithful: Potato Salad

There is something extremely comforting about potato salad. It can be served hot or cold, takes only minutes to prepare and is always a crowd pleaser. My Mother asked me to whip up a potato salad for tomorrow's traditional Christmas food-a-rama so here is one of my quick and easy variations. This recipe is extremely flexible so feel free to exchange the whole egg mayonnaise for sour cream or add finely slice spring onions for some extra zing. I personally can't abide cold eggs so I always leave them out.

Ingredients:

• 2.5kg of washed baby potatoes
• 440g whole egg mayonnaise
• 2 teaspoons red wine vinegar
• 1 tablespoon wholegrain mustard
• 1 teaspoon dijon mustard
• 3 rashers of bacon, diced
• chives.

Method:

Roughly slice all your baby potatoes in half (or quarters if they are a little larger), place in a large stockpot and add enough cold water to cover. Boil the potatoes until tender, drain using a strainer and place back into the stockpot.

Pan fry your diced bacon and once the fat is translucent, remove from fry pan and place in a large bowl.

In a large bowl, combine the bacon, mayonnaise, red wine vinegar, seeded and dijon mustard. Once the potatoes are warm, pour the contents of the large bowl into the stock pot and combine. Prior to serving the salad, sprinkle some finely dice chives. This salad can be served either hot or cold.