Kangaroo and Salad

I recently needed some read meat, not because I like it, but because I need to look after my iron levels. I had some kangaroo meat in the freezer and cooked that up. Apparently kangaroo meat is very good for you, it's lean, low in fat, high in iron and it's quite cheap. That is all good and well, but I feel very strange about eating the national animal of Australia. I'm caught in a mental struggle; I know the meat is good for me but I feel some moral conflict when eating it. I don't think i'll be having any kangaroo meat again anytime soon but I will explain a bit about this meal.

I cooked the meat just enough because it has a tenancy to be chewy when even slightly overcooked. I then mixed it with some Worcestershire and tomato sauces and made a runny gravy with the pan juices and some Gravox.
The salad was really tasty. I recently bought a jar of gherkins and have been adding them to most of the salads I'm making. The are a tasty addition. Along with the gherkins, the salad had some tomato, capsicum, lettuce, olives, celery and cucumber.

Nicoise Risoni Salad (Awesome)

Last Friday night I shared great company but an average meal at Mecca Bah which left me wanting more. Tonight I ate nicoise risoni salad while at home alone, I was left wanting more for a totally different reason!
It was SO tasty and SUPER easy, I truly savoured every mouthful.
I was inspired by a recipe in recipes + magazine which, of course I changed to suit myself. Here is a recipe of what I made, change the quantities to suit your taste buds.

Risoni
Green beans (I used frozen)
Kalamata olives
Roma tomato
Small can of tuna
Parmesan cheese (I had no fetta)
2 eggs
pepper
a splash of Yumm Original dressing

Cook the risoni and beans. Soft boil eggs. Once done mix pasta with beans, tuna, tomato, olives and parmesan. Sprinkle on pepper, splash on dressing and serve with eggs broken on top. Enjoy!

Before the egg was added.

After the egg.

I'm on to a winner here!!

Lamb Chops & Mushroom Sauce with Salad

Dinner last night was something a little different. Whenever I buy lamb, I tend to get lean, high quality stuff but this time I went for a cheaper option; chops. I served the lamb with a tasty mushroom sauce which was made using mushrooms sauteed in butter, salt & pepper, evaporated milk, vegetable stock powder and cornflour.

It was a very nice, healthy mushroom sauce.

The salad was simple but a nice change from tomatoes, cucumber and lettuce. I used pumpkin, beetroot, spinach and toasted walnuts. Before serving it up I drizzled the salad with balsamic vinegar.

I enjoyed the meal a lot but but T wasn't a fan of the chops. The mushroom sauce was definitely a winner though.

Warm Lamb Salad

In addition to the other night's delicious recipe, I found a recipe in Super Food Ideas magazine that inspired me. This wasn't quite as impressive but nice none the less.
I modified the original recipe slightly because it was quite similar to the chicken salad; with red onion, feta, parsley and beans/chick peas.
This consisted of lamb, green beans, cannelloni beans, capsicum, cucumber, tomato, spring onion and a simple dressing. The salad was nice and fresh.

I made plenty of this, hence there was heaps left over for lunches. I wrapped some of the salad in a pita bread for T and took some to work for myself. I added my left over portion, minus any lamb, to the cous cous salad. After yesterday's disappointment with the cous cous I was hopeful this salad would add a bit more excitement and, it absolutely did! Fantastic lunch!