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Beef salad with kipfler potatoes and pumpkin in yughurt dressing 
12th-Sep-2009 11:25 pm

xenalvr is in town and that means we get a fantastic treat. After a morning at the markets and picking up some gorgeous fresh produce, she set to work on our Riverfire dinner.

This is so yum, but there's a lot going on and you will have a number of processes going on, but it'll be worth it in the end.

Serves 4

  • 750gm pumpkin, bite-sized cubes
  • 3-4 kipfler potatoes
  • 1 red onion, finely sliced
  • 1 zuchinni, thinly sliced
  • 500gm lamb loin (backstrip)/beef steaks
  • 100gm baby spinach
  • 1/4 cup fetta cheese, crumbled

  • 1/4 cup olive oil
  • 1 lemon juice
  • 1 tablespoon minced garlic
  • 0.5 tsp paprika
  • 1.5 tobasco
  • Salt and pepper

  • 0.5 tablespoon greek yoghurt
  • 1 lemon juice
  • 1 teaspoon honey
  • Grated garlic
  • Pinch of dried rosemary
  • Salt and pepper

  1. Trim any fat from the steaks/lamb and marinate in a ziplock bag for at least 20 min.

  2. In the meantime, roast the cubed pumpkin in a 180-200 deg C until tender.

  3. Bring enough water to cover the kipfler potatoes to a boil and pop them in just to cook for 10-15 mins, so they don't get too soft. Drain and pop into a deep fryer until they start turning golden brown. Chop and toss them back into the hot oil to finish the frying. Drain and set aside.

  4. Grill the steak on a hot pan to your preferred level of done-ness. We prefer medium rare most days. Remove and slice up.

    With the same grill, cook the zucchini slices.

  5. Whisk all the ingredients for the dressing into a creamy consistency.

  6. Toss everything in a large salad bowl and serve up warm.

Recipe (and kitchen slavery) credited to xenalvr

What could be better than having a fab dinner cooked for you with glasses of champers, while looking out over your own balcony to half an hour of fireworks?
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