Almond, Banana & Cinnamon Porridge
- 1 1/2 cups organic rolled oats
- ¼ cup ground almonds
- 1/4 cup brown rice flakes
- 2 cups almond milk
- 2 cups boiling water
- Pinch salt
- 3 tspn ground cinnamon
- 2 bananas, chopped
- 1/3 cup slivered almonds, toasted
- 1/3 cup Greek yoghurt
- Honey, to drizzle
Preheat oven to 180ºC (160ºC fan-forced).
- Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
- In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
- To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.
Watermelon, Pickled Fennel, Mint & Labne Salad
- 1 kg watermelon rind removed & cut into bite sized pieces
- 150 grams green prawns, shell on trimmed
- 1 pomegranate de-seeded
- 1/3 cup mint leaves
- 1/4 cup salted shelled pistachio nuts
- 2 tsp sumac
- salt flakes and freshly ground black pepper
- 500 grams plain Greek style yoghurt
- 5 grams sea salt
Pickled Fennel, Cucumber & Red Onion
- 1/2 cup white wine vinegar
- 2 tsp caster sugar
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 small fennel bulb trimmed (fronds reserved) and finely sliced
- 1 Lebanese cucumber peeled into ribbons
- 1/2 small red onion halved and finely sliced
Green salad with quinoa, lemon, feta & mint
- 150 g green beans, trimmed
- 150 g snow peas, trimmed
- 150 g fresh podded broad beans
- 150 g sugar snap peas, trimmed
- 50 g snow pea shoots, trimmed
- 1/4 cup white Quinoa, rinsed
- 75 g goats feta, crumbled
- 1/4 cup mint leaves
- 1/4 cup toasted flaked almonds
- 1 lemon, juice & zest
- 1 tsp Dijon mustard
- 1/4 cup olive oil (extra virgin)
- Sea salt and freshly ground black pepper
- Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
- Remove the skins from the broad beans.
- Place quinoa in a small saucepan & cover with 1/2 cup water.
- Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
- Remove from heat & allow to cool.
- To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
- To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.
Three ways with beans & peas:
- For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
- To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for 2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until well coated. To serve, sprinkle with toasted almonds.
- Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.
Sweet Potato, Celeriac, Parsnip & Potato Gratin
- 60 g melted butter
- 3/4 cup sour cream
- 1/2 cup chicken consommé
- 1 medium brown onion peeled & finely sliced
- 1 clove garlic peeled crushed
- 2 tsp lemon thyme leaves
- 1/4 tsp nutmeg
- Sea salt and freshly ground black pepper
- 150 g sweet potato, peel & thinly sliced
- 150 g celeriac, peeled & thinly sliced
- 150 parsnip, peeled & thinly sliced
- 150 potato, peeled & thinly sliced
- 1 cup fresh sourdough breadcrumbs
- 2 tsp chopped parsley
- 1/3 cup (25g) finely grated Parmesan
- Preheat oven to 190°C (170°C fan-forced).
- Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
- Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
- Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
- For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
- Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
- Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
- Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
- Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.
Three ways with root vegetables:
- For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
- For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
- For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
Visit the Adelaide Central Market’s website here