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| The view |
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| The champagne starts to flow... |
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| a Titanic moment |
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| Grommie beats another bloke onto a wave... |
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| Deb and Dewy. Chillin. |
Thanks girls, for another fantastic weekend! More photos to come (send them to me Jules!).
Now, when is our next weekend away..?
SM
What a fabulous weekend ... full of sunshine, laughter, good food, wine, company and Grommie's amazing surfing! I love being a part of this MOB. Now that I'm on the blog I had better be productive and share a recipe:
ReplyDeleteFran's Lamb & Eggplant Salad (I think I borrowed it from Donna Hay!)
2 tblsp olive oil
2 tblsp red wine vinegar
2 tblsp chopped oregano
sea salt and cracked pepper
550 gm lamb backstraps (boneless loin)
2 medium eggplants, sliced lengthways
1 1/2 cups mint
1/2 cup dill spigs
150 gm firm feta
1 tblsp lemon juice
1 tsp honey
Combine the oil, vinegar, oregano, sea salt and black pepper and brush over the lamb and eggplant. Cook on a hot char-grill pan or BBQ for 3 -4 mins each side or until the eggplant is golden brown and tender and the lamb is cooked to your liking.
Place the eggplant on a platter with thickly sliced lamb on top. Top with dill, mint and feta. Combine the lemon and honey and sprinkle over the lamb to serve.
Bon Appetite!