Rhubard Salad

This may sound like an odd mix and I wasn't totally sure until I sat down to eat it. Let me just say this is our new top salad! Really tasty and filling. I served with lamb chops and I think they really complemented each other. This needs to go top of your list for any summer BBQs this year. How great would this colourful delight look as a gift to the host?

Pretty simple to make

3 sticks of rhubarb, cut to 2cm cubes
A good drizzle of honey
Pickled beetroot (in a jar or make your own)
Fresh spinach leaves
100g goats cheese
Good handful chopped walnuts

Dressing made with Balsamic vinegar, olive oil, salt and pepper


Pop the rhubarb onto a baking tray and drizzle with honey. Into an oven to soften. This won't take long. Maybe 10 mins at 180C. Keep an eye on it. Allow to cool.

If not already done, quarter the beetroot

In a bowl whisk 3 tbsp of olive oil, balsamic vinegar. Season with salt and pepper.

Into a large salad bowl add spinach, 3/4 each of the nuts, rhubarb, beetroot, crumbled goats cheese and dressing. Toss gently with hands

Top with the remaining goats cheese, walnuts, rhubarb and beetroot

Drizzle remaining dressing on top

Lambs Fry

Serves 4

Ingredients

7 bacon rashers, sliced
1 lrg onion, sliced thin
400g Lambs Liver, soaked over night in milk, sliced with fat removed
1 cup flour
Plenty of salt & pepper
1 tbsp olive oil

To serve; Green veg, mashed potato & beef gravy

Coat each slice of liver in flour before cooking. This will stop it burning and in an essential step. Ensure you SEASON THE FLOUR before hand with salt and pepper.

In a hot pan with olive oil, cook the liver until the flour browns

Add the onions and bacon and cook until the onions are soft and the bacon is cooked through

Serve immediately

Shepherds Pie

Serves 4

Ingredients

1 475g tinned carrots in water
200g frozen peas
500g minced beef/lamb
1 packet Shepherds Pie mix (spice powder mix)
500g potatoes, peeled & cubed
1 large onion, sliced fine
2 garlic cloves, very finely chopped
Baking dish
Salt & Pepper
1 tbsp butter
1 tbsp olive oil


Drop cubed potatoes into a pot of boiling water and cook until soft. Mash with salt, pepper and butter

Make the Shepherds Pie mix in a jug according to packet instructions

In a hot pan with olive oil, cook the onions & garlic for 2 mins. Add mince and brown. Add carrots, peas and the Shepherds pie mix. Continue to cook until the meat is cooked through

Transfer mix to baking dish

If you have a piping bag you can use this to place a layer of mashed potato over the mix. Not to worry if you dont have a bag, you can simply spoon the potato over and flatten with a fork

Place in the oven at 200C/400F for 20 mins or until the potato is golden brown on top

Burger Style BLT

Serves 4

Ingredients

4 quarter pounder lamb burgers, frozen or fresh (or beef, turkey)
2 tbsp Worcestershire Sauce
1 tbsp Honey
4 rashers streaky bacon
1 Beef Tomato, Sliced
Fresh Lettuce Leaves
Mayo
4 Burger Buns


In a small bowl, mix worcestershire sauce and honey. Rub into each burger

Cook under a grill/BBQ until cooked through

Oven cook the bacon until crispy 5 - 10 mins

To serve...

Layer beef tomatoes and lettuce, next add the burger
Top with a dollop of Mayo and the crispy bacon

Mint crusted lamb

Serves 4

(Kid friendly with NO bones)

Ingredients

6 lamb chump chops (chops without bone)
4 slices of white bread, crumbed
4 tsp mint sauce
Salt & Pepper

In a bowl combine the bread crumbs and mint

Cover the top of each lamb chop in breadcrumbs pressing down firm

Season with salt and pepper

I suggest cooking in the oven on a grilling tray so that the fat will drip away from the lamb. Place in a pre-heated oven at 180C/365F for 15 to 20mins. You don't want to over cook lamb as it will dry.

Serve with creamy mashed potato and green beans.


**I will be adding the mint sauce recipe should you choose to make your own