Greek lamb salad, tomatoes and crumbed cutlets.

This weekend has been a real mixed bag. With Saturday dedicated to my MIL visiting for lunch to inspect the ‘new old house’. She is a bit of a gun at 84, and a joy to have around. This will be the first time she has visited since we moved into the house in January. She lives on the Mornington Peninsula so my husband did the long trek to collect her while I put my thinking cap on as to what to serve for lunch. Because I had quite a few jobs to do outside I thought either a BBQ or I would make ‘pitta pizzas’. To be honest I couldn’t get motivated about menu planning. I had made some roast pumpkin and roasted sweet potato soup the night before as well as mixing up a poolish with rye flour as a base for a sourdough-ish loaf of bread. I decided I’d just wonder over to Trafalgar Butcher Shop and see what took my fancy and take it from there.

Good Decision, Wayne had some ‘Greek Style’ Lamb fillets so I thought a warm greek lamb salad would fit the bill beautifully. I have before mentioned  in this blog that we only buy meat a few times a year and when we do I want it to be good. I don’t want shitty stuff packed in plastic trays with what reminds me of feminine protection pads in them. I like to support local businesses who I know support local producers and you can’t do this at the supermarket chains. The salad came together beautifully.

My Greek Style Warm Lamb Salad method:

Roasted a couple of beetroot and cut them into small chunks, char grilled a red capsicum and sliced it, blanched some lovely fresh beans. These warm things were put in a separate bowl. Tore up some lettuce, chopped some small roma tomatoes, picked and chopped some mint and oregano, chopped a green capsicum, sliced a small cucumber, grabbed the olives that needed using from the fridge, picked a lemon. Put the lamb onto the bbq, 3 minutes one side. probably less than 2 the other side. While it rested for a good 5 minutes I mixed all the other salad stuff together, squeezed some lemon juice over it and gently mixed through the goats cheese. Spread the lamb on top with some shredded mint and served with greek yoghurt.

Warm greek lamb salad

Very, very nice! Wish I’d bought another couple of fillets!

The unprecedented third course!

During lunch I asked my sons how many times they can remember me cooking a lunch or dinner with three courses. Unanimous answer was only ever at Christmas. I have never been a desert person, kids were only offered fresh fruit or even cereal as a desert if they were still hungry after dinner, (we used to go through an awful lot of cereal).

So today we had, soup with homemade sourdough, warm greek style lamb salad and I had picked almost the last of the oranges, steeped them in some honey, a pinch of cinnamon and some orange juice then mixed through some strawberries and mint. Served with choice of greek yoghurt or ice-cream. Went down a treat! Three courses, light and healthy.

Orange & Strawberry desert

Sunday.

Feeling a bit melancholy today. Not sure if its due to the Federal Election result or because I just don’t want to go to paid work tomorrow or because we have had a few local  people pass away from  accidental or medical events and it plays in your mind.   With the weather  so lovely and knowing I have so much I want to do in the garden I just feel as though I want to power through things. I had one of those days that just didn’t go right. Up early after planning a greenhouse watering system in my head (when I should have been sleeping), off to the hardware store 40 klms because it is bigger than the one 25 klms away. Mmmm,  not be able to get what I needed there and the stuff I did buy was  wrong! Started to feel a bit antsy, but soldiered on (with an attitude I might add). Back to hardware store 25 klms away to get correct stuff and was rewarded this time. Back to the greenhouse and had handed the job to my husband because I just wasn’t in the right space to succeed. Great, progress but we needed some more fittings so back to the 25 klm away store. This was going to be finished today or I’d go he! At the end of the day I can’t say I did the misting system in the greenhouse I have to hand that accolade to my husband. A few tweaks and the young seedlings should be in a very safe zone.

Looking for the positive!

After shaking off the annoying thought of wasting the day  trekking back and forward to the hardware shop, I took a look at the garden and marvelled at the way things are just taking off and growing at a great rate. In particular a couple of the little grevilleas we planted are doing beautifully. Grevillea ‘Australian Beauty’, a low growing to ground cover variety with beautiful flowers that I think resemble pop corn a little bit.

GREVILLEA Australian Beauty IMG_0596

Tomato seedlings all doing well. Couple showing a bit of aphid invasion, dealing with that!

Double Whammy for Trafalgar Butcher Shop.

When buying the greek style lamb fillets yesterday, I spotted some crumbed lamb cutlets that didn’t look too shabby. I’m a bit fussy about my crumbing of meat cuts, I’ve tried a couple of cuts from various places over the years and decided it was just better to do it from scratch to avoid disappointment. Surprised and delighted to say these were absolutely beautiful. REAL breadcrumbs, with a light herb seasoning. Not too salty and the cutlets when cooked were absolutely beautiful. We had reverted into the classic meat and 3 veg aussie family of old for tea tonight. Cutlets, mash, peas and carrots with mustard and honey. Can’t remember when we last had such a meal. Don’t think it will be so long till the next time.

Straight out of the Sullivans! Meat and 3 veg

Cutlets done and dusted   Picture says a thousand words!

This entry was posted in Bread, In The Garden, Recipes, Recipes, Seed Raising & Propagation and tagged , , , , , , , , , , , , . Bookmark the permalink.

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