Kangaroo Salad with Beetroot, Orange, Parsnips & Blue Cheese

This is as simple as it sounds.

Lettuce
Kangaroo Fillets, cooked and sliced
1 Can Beetroot
1 Orange, sliced
2 Parsnips, cooked and cut into 1/2 inch pieces
Blue Cheese, crumbled

Dressing:
Sesame Seed Oil
Rice Vinegar
Dijon Mustard
Soy Sauce

I'm not sure you even need directions!

Killer Potato Salad

I've managed to combine a few recipes to create a really tasty potato salad. All you need are:

Potatoes, cooked and chopped up of course
(Thick) Sour Cream
Mayonnaise
Wholegrain Mustard
Hard boiled eggs, chopped
Bacon, again cooked and chopped up of course
Scallions or Green Onions, chopped
Gherkins, chopped
Dill, to taste

Mix it up as you like and chill, then serve!

Kangaroo Salad with Fig, Apple & Feta

Kangaroo fillets
BBQ Sauce
Fresh fig, cut into slices
Apple, cut into slices
Baby spinach
Feta
Oil

Marinate kangaroo in BBQ Sauce. (Do yourself a favour and purchase some American BBQ Sauce from USA Foods. The Australian stuff is not worth injesting.) Mix other ingredients for salad. Add kangaroo, sliced (after you cook it of course, which I would suggest be done by grilling). Mix oil with some BBQ sauce, and use as dressing.

Scallop & goat cheese salad

Scallops
Red onion
Goats cheese
Lettuce
Olive oil
Lemon
Fresh ground pepper

Saute onion and scallops in olive oil, pepper to taste & fresh squeezed lemon juice until cooked through. Place on top of lettuce and add cheese, then pour oil mix on top.

Chicken Livers (in red wine) salad

Chicken livers
Olive oil plus juice of 1/2 lemon (or lemon flavoured oil)
Red wine
1 clove chopped garlic
Salt & pepper to taste
Lettuce

Heat oil, then add garlic and saute for a few minutes. Add chicken livers, wine, and salt & pepper and saute about 5 minutes or until cooked through, turning chicken livers. Place over lettuce and pour remaining juice on top.

*Polenta is a nice side

Hot potato, avocado & crab salad

This can be a main or a side, and you can vary the dressing (I was lazy this last time and just used a store bought creamy avocado & garlic dressing).

6 large potatoes, cooked and cut up in small chunks
1 -2 cans crab meat, or seafood sticks/fresh crab meat
1-2 avocados
bacon
scallions

Dressing
wholegrain mustard
oil
red wine vinegar

Mix it up and serve while the potatoes are still warm, or as a cold dish.

Chicken & mushroom salad w/spicy sesame dressing

125 g/4 oz pack ready-washed salad leaves
one cucumber, sliced diagonal
small handful of chopped fresh mint
4 skinless boneless chicken breasts
12 shitake mushrooms

Dressing
125 ml/4 fl oz (1/2 cup) rice vinegar
1 tsbp/15 ml Dijon dressing
4 tbsp/60 ml rapeseed oil (may substitute canola oil)
2 tbsp/30 ml sesame oil
2 tsp/10 ml soy sauce
4 spring onions, chopped

To make the dressing: Whisk the vinegar and mustard in a bowl. Gradually whisk in both oils, then the soy sauce. Mix in the spring onions. Place the chicken and mushrooms in a large glass baking dish. Pour half the dressing over and turn to coat. Cover and chill for at least 30 minutes. Preheat the grill. Remove chicken and mushrooms from marinade and grill until cooked through about two minutes per side for the mushrooms, about four minutes per side for the chicken. Slice the cooked chicken and halve the mushrooms. Combine the salad leaves, cucumbers and mint in large bowl. Pour remainder of dressing over salad to coat and toss gently. Transfer to individual plates and spoon chicken slices and mushrooms on top.