GREEK LAMB AND ROCKET WRAPS
Serves 6           

3 small lamb backstraps

2 cloves garlic, finely chopped

2tbsps chopped fresh oregano

2 tbsps lemon juice

1/4 cup olive oil

1/2 cup Goldyna Cumber and Caper Mayonnaise

6 small roll up wraps

50g baby rocket leaves

combine lamb, garlic, oregano, lemon juice and olive oil in a small bowl; refrigerate 2 hours or overnight. Grill lamb in heated non stick pan 3 minutes each side or until cooked as desired; slice thinly. Spread wraps with the mayonnaise, top with lamb and rocket leaves and roll up to enclose filling.

CHAR GRILLED BEEF AND ROASTED POTATO SALAD
Serves 4

500g desiree potatoes, cut into chunks

2 tbsps olive oil

sea salt and black pepper

200g baby green beans, trimmed

1 small red onion, thinly sliced

1 punnet red cherry tomatoes, halved

2/3 cup Goldyna Coriander, Lime and Chilli Mayonnaise

350g sirloin steaks

Preheat oven to 200 degrees. Toss potatoes in olive oil, salt and pepper and roast in roasting pan for 40-45 minutes or until golden. Bring a pot of lightly salted water to the boil, blanch beans for 1 minute or until just tender; drain and combine in a large bowl with the roasted potatoes, onion, tomatoes and mayonnaise. Cook steaks on lightly oiled, heated griddle pan until cooked as desired; slice thinly. Add beef slices to potato mixture and toss to lightly combine.


BBQ CHICKEN WITH AVOCADO, ROCKET AND ALMONDS

Serves 4

 

1 large bbq chicken, coarsely shredded

1 large ripe avocado, sliced

50g baby rocket leaves

2/3 cup raw blanched almonds, toasted

2 green onions, thinly sliced

1/3 cup loosely packed coriander leaves

1/2 cup Goldyna Lemon, Chilli and Ginger Mayonnaise

Combine all ingredients in a large bowl; stir gently until just combined. Sprinkle with pepper and grated lemon rind if desired. 

RARE ROAST BEEF AND BOCCONCINI PANINI
Serves 4

 

4 ciabatta rolls, split lengthways

1/2 cup Goldyna Traditional Swiss Mayonnaise

8 thick slices rare roast beef

8 bocconcini, sliced

12 slices char-grilled eggplant

Spread mayonnaise over cut sides of ciabatta rolls. Fill with beef, bocconcini and eggplant. toast in lightly greased heated sandwich press until toasted as desired. Halve and serve wrapped in paper napkins.

SMOKED CHICKEN SALAD WITH ASPARAGUS & MUSHROOMS
Serves 4

375g penne (cooked and drained)

200g button mushrooms, sliced

200g asparagus spears, steamed, chopped

300g smoked chicken, thinly sliced

1/4 cup chopped chives

1/4 cup sundried tomatoes, chopped

1/3 cup sour cream

1/2 cup Goldyna Dill Mayonnaise

2 tsps wholegrain mustard

Cook mushrooms in lightly oiled pan until golden. Combine pasta, mushrooms, asparagus, chicken, chives and sun dried tomatoes in a large bowl; stir through combined remaining ingredients.

SESAME TUNA EGG ROLLS
Serves 4


6 eggs

1/2 cup GOLDYNA Golden Curry Mayonnaise

425g can tuna in spring water, drained

3 medium pickles, finely chopped

4 sesame wholemeal rolls

Place eggs in medium saucepan, barely cover with cold water. Bring to boil, reduce heat, simmer for 8 minutes. Remove from water, cover with cold water, gently break shells, leave in cold water to cool completely. Mash eggs coarsely and combine with mayonnaise, tuna and pickles. Cut a slice from the top of each roll one third of the way down. Scoop out the centre, leaving a thick wall. Fill with tuna mixture, pressing down firmly, replace tops. Wrap rolls separately in plastic wrap and refrigerate overnight.

WARM ROASTED VEGETABLE AND PRAWN SALAD
Serves 4

600g kipfler potatoes

1/4 cup light olive oil

1 bulb fennel, thinly sliced

2 red capsicums, sliced

16 green king prawns, cleaned

50g baby spinach leaves

1/2 cup GOLDYNA Wasabi Mayonnaise

place potatoes and oil in a roasting pan and toss together until well coated. place pan in 200 degrees oven and roast 35 minutes, add fennel and capsicum and roast a further 30 minutes or until potatoes are cooked through and golden; halve the potatoes lengthways. in a lightly oiled fry-pan cook prawns for 30 seconds each side; remove from pan into a large bowl with the roasted vegetables, spinach and the mayonnaise; stir gently until just combined.

RECIPES

Lemon, Ginger & Walnut Muffins
Makes 12

2 cups oat flour

2 lemon peel grated

1 tbsp fresh ginger root

3/4 cup of sugar

1/2 cup olive oil

3 tbsp water

1 cup Goldyna Lemon Ginger & Chilli Mayonnaise

1/2 cup walnuts, chopped

1/2 tsp powdered ginger

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

 Preheat oven to 200C. Process lemon peel, fresh ginger and sugar until smooth. Add oil and mix with a wooden spoon until blended. Add water and mayonnaise and mix. Add chopped walnuts and mix. In a separate bowl sift together the flour, baking soda, baking powder, salt and powdered ginger, stir and add to the mayonnaise mixture, mixing until all ingredients are well combined. Pour mixture into muffin tray and bake for 25 minutes.