COOK-OFF RECIPES:

This Mediterranean-style
lamb salad was prepared by Michelle O'Connell, from Whistle Stop Wines, Nanango, for the 2005 PCA South Burnett Regional Culinary Competition.

Note:
Dressing can be prepared a day in advance and stored in the refrigerator until required.

Wine Accompaniment:
Whistle Stop Wines 2002 Cabernet Sauvignon

Ingredients
Salad
2 lamb fillets (excess fat trimmed)
2 tbsp olive oil (for frying)
100g Mesculin salad leaves
1/2 char-grilled yellow capsicum (skin removed and thinly sliced)
1/4 red salad onion (thinly sliced)
100g semi-dried tomatoes

Dressing
50g Kalamata olives (with pits removed)
30g marinated sheep feta cheese
1/3 cup balsamic vinegar
1/4 cup olive oil
20ml verdelho
4 cloves roasted garlic
1/2 stem eschalot
Salt and Pepper

Garnish (croutons)
Peanut, Parsley and Chive Bread
Peanut Oil (for deep frying)

Method
Pan fry lamb for approximately 8 minutes (4 minutes each side). Set aside to cool slightly.

Arrange leaves on serving plate. Slice capsicum, onions, and semi-dried tomatoes, then arrange on top of salad leaves.

Combine dressing ingredients in a blender and process for approximately 1-2 minutes or until a dressing consistency is formed.

Slice bread into triangles and deep fry in peanut oil to make croutons.

Slice cooked lamb diagonally and arrange on top of salad. Drizzle dressing over lamb and salad.

Accompany dish with peanut bread croutons and garnish with continental parsley.

Serves 2.

Local Produce:
Lamb - Gaedtke Meats, Nanango
Olives - the Olive Farm, Moffatdale
Marinated Fetta Cheese - Runnymede Sheep Dairy, Nanango
2004 Verdelho - Whistle Stop Wines, Nanango
Peanuts and Peanut Oil - Peanut Company of Australia (PCA)
Peanut Bread - Exclusive from Cunnings Bakehouse, Kingaroy
Additional Garnish - Whistle Stop Wines Garden, Nanango