So continuing on our mega three course meal for our parents we decided to utilise the bbq for mains and bought some scotch fillet steaks, again from Mirrabooka Square, from the butchers next to the seafood store. Nice looking bits of meat.
So GG was in charge of the meat and I caramelised some onion (slice up some onions, put into a frying pan with some oil and salt, cook til glossy, then add some hot water and simmer til it softens) and also made a salad from our BBQ Collection cookbook by Peter Howard, described as “The Ultimate Guide to Cooking on the Grill”
There were a stack of tasty sounding salads in the book and we decided we’d go with a Peach, Feta & Prosciutto Salad with Lime & Lychee Dressing. Interesting combination we thought. It took a bit of prep but definitely worth the effort – was something different.
So we bought about 4 or 5 nice ripe peaches and sliced those up. They then had to be caramelised, so popped into a pan with a little oil, til the darkened up and the outside almost had like a peachy caramelly finish. Basically from this
To more like this…..
So set those aside and then crisp up about 12 thin slices of prosciutto in a pan
Then dice up a 200g block of fetta, I went with Australian fetta on this outting, but i’m sure any kind would work fine and you also need a decent bag of mixed greens.
For the dressing you just mix together 1 tablespoon of oilce oil, with 3 tablespoons of fresh lime juice, 1 teaspoon of chopped dill, 1 teaspoon of green peppercorns and 60g of diced up lychees – so a flavour filled dressing which is added to the other ingredients right before serving and then lighting stirred.
I was really happy with how the flavour went together and with the steak, cooked to perfection by GG, with a little onion on top, it was a decent mains if I do say so myself 🙂