australia day bbq
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I was going to make a watermelon, mint and feta salad last weekend but the watermelon I bought was a bit disappointing. As this salad only has a few ingredients - watermelon, feta cheese, Spanish onion, fresh mint and red wine vinegar - they have to be the best you can find. On Friday I bought another watermelon and planned to try again. I came home to find the latest Donna Hay magazine and what should be inside - a suggestion for the same salad! Too funny. I didn't really use a recipe but this recipe from the Jamie Oliver magazine gives you some ideas for quantities. Just drizzle the salad with red wine vinegar instead of olive oil
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Growing up, lamb cutlets were always a favourite. They are really expensive these days, so I've not eaten them in an age. I decided to throw caution to the wind and bought a few. I decided to go Greek style to match the watermelon salad and marinated the cutlets in lemon juice, olive oil, garlic and added few sprigs of oregano. I did a test run during the week and they were very tasty so I might be preparing them this way again in the very near future. I like my lamb pink so I only cooked the cutlets for 1½ minutes each side, then rested them for a minute before serving.
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I finished off the meal with some crunchy potatoes. I make these all the time. I put a tablespoon of olive oil in a baking tray that I've preheated for 10 minutes in a hot oven. I par cook the potatoes, then place them in the sizzling oil. Every 20 minutes I turn the potatoes and if I need to, I might give them a spray with olive oil. The potatoes take about 45-60 minutes to cook and they're ready when they're crunchy and golden. Don't forget to season them before serving. They're also delicious served with a squeeze of lemon and topped with oregano.
I'll be back Wednesday with dessert. I wonder of you can guess what I made?
See you all then,
Jillian
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