We had some friends arrive yesterday. Well I use the term friends quite loosely, we didn’t actually know this family from a bar of soap but we were happy to welcome them into our home. That isn’t completely true either, they brought their own home – a camper trailer. This lovely family are friends of my sisters from Central West NSW. They are travelling around for 4 weeks, doing the loop, up through QLD and down to Ayers Rock and back in through Broken Hill. They have 4 children all around the same ages as my boys and 3 of their children are boys, so it is all systems go here, they are all having a ball. Lego is flying everywhere, there is a lot of bike riding going on, the Wii is getting a workout and I can hear screams and laughter coming from the pool.
Before they left Mt Isa I asked Betti to get me a few items: a few bottles of chardy, 2 lettuce and some rice – just the essentials really. They turned up with much more and let me tell you – I was far from disappointed. A whole case of chardy, chocolates, strawberries, cheese, crackers etc etc. All the usual suspects for a good time with friends….because that is what they were 5 minutes after arrival – old friends. I felt like we had known each other for a life time. I do love new friends!
Tomorrow we are doing a day trip to Lawn Hill National Park and Adels Grove, can’t wait, I love that place. Stay tuned for photos or follow along on Instagram (misschardy8) for live shots. This is our “Whitsundays” – total paradise in the outback!
Tonight I am trotting out one of my all time favourite recipes, a one platter wonder. It is so delicious and I promise you won’t be disappointed. Here is the recipe, let me know how you go with it.
Hot Steak & Crunchy Potato Salad
600g beef fillet steak
2 teaspoons seasoned pepper
2 teaspoons garlic salt
1 tablespoon oil
1 medium cos lettuce
1 bunch (about 650g) English spinach, shredded
2 cups (100g) firmly packed watercress sprigs (although I have never used these, don’t even know what it is or looks like)
2 small avocados, sliced
1 punnet cherry tomatoes
1/2 capsicum (or you can grill the capsicum)
ok – so basically any old salad items will do, bit of lettuce a chunk of avo, a few tommy’s with a bit of capsicum and cucumber would suffice.
2 medium potatoes
1 tablespoon oil
Peel potatoes, cut into 1.5cm cubes. Heat oil and butter in a baking dish, add potatoes, stir to coat in oil mixture. Bake, uncovered, in hot oven for about 35 minutes. Drain on absorbent paper. I also like to add some sweet potato and a sprinkle of Tuscan Seasoning to mix it up a little, I am quite rebellious like that.
2 teaspoons seeded mustard
2 teaspoons horseradish cream
1 teaspoon brown sugar
1/3 cup olive oil
1 1/2 tablespoons white wine vinegar
1/3 cup cream
Combine all dressing ingredients in pan, whisk over heat until warm.
Throw the salad onto a platter. Cook the steak on the bbq, slice it up and add it to the salad. Top with potatoes and warm dressing. This one platter wonder satisfies even the hungriest Jackaroo. It will be a hit.
Thanks to my friend Emma T for introducing me to this fabulous recipe.