Adelaide Central Market | Autumn Recipes

Adelaide Central Market Autumn Recipes

The Adelaide Central Market has released a collection of autumn recipes to prepare at home.  

Between the months of March and May, SA’s apple orchards start bearing fruit, which come in an assortment of autumn colours and varieties; including Sundowners, Red Delicious, Fuji and Pink Ladies. The tarter green Granny Smiths are the best for a tasty apple pie, as they hold their form better when cooked or stewed. Local pears are also in season, with Adelaide Hills Packham and Bosc among popular favourites for eating fresh or cooking in desserts like Caramelised Pear & Ginger Crumble.

Lesser known fruits such as Persimmon, Feijoa and Quinces are also in season around Autumn, and are great in desserts, jams, jellies or an accompaniment to your favourite cheese platter.

In Season during Autumn:

Apples
Brussel Sprouts
Celeriac
Feijoa
Figs
Pears
Persimmon
Pomegranate
Pumpkin
Shallot
Snow Peas
Sugar Snap Peas
Swede
Sweet Potato
Turnip

The Market also now offers a home delivery service within a 10km radius, with a range of stalls to purchase from. You can find out more about the Market’s online shopping site here.

Two of the Market’s favourite sweet and savoury Autumn recipes, Roasted Cherry Tomato and Pangrattato Linguine and Sticky mandarin almond & poppy seed cakes are listed below.

Roasted Cherry Tomato and Pangrattato Linguine

Serves: 4
Cook time: 30
Prep time: 20 
 
Ingredients
  • 2 punnets cherry tomatoes
  • 3 cloves garlic, skin on
  • 1 tablespoon lemon thyme leaves
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 375g wholegrain linguine
  • 1/2 cup basil leaves, roughly torn
  • Sea Salt flakes and freshly ground black pepper
Pangrattato
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 cup fresh bread crumbs
  • 1/2 tsp lemon zest, finely grated
  • 2 tb parsley, finely chopped
  • 1/4 cup freshly grated parmesan
  • Sea Salt flakes and ground black pepper
Method
  1. Preheat oven to 180°C (160°C fan-forced).
  2. For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
  3. To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
  4. Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
  5. Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
  6. Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
  7. Divide pasta between four bowls and serve topped with the pangrattato.

Sticky Mandarin Almond & Poppy Seed Cakes

Serves: 12
Cook time: 30
Prep time: 25
 
Ingredients
 
Poppy Seed Cakes
  • 1/3 cup poppy seeds
  • 2 tbsp milk
  • 150g butter
  • 3 tsp finely grated mandarin rind
  • 1 cup raw caster sugar 4 large eggs
  • 1 cup self-raising flour 1 cup almond meal
  • 1/4 cup mandarin juice
Sticky Mandarin Syrup
  • 1 cup caster sugar
  • 1/2 cup water
  • 2 tsp vanilla bean paste
  • zest & juice of 3 mandarins
Method
  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

For more baking and cooking inspiration click here

things to do in Adelaide for families


For more information and all enquiries please visit the Adelaide Central Market website.

At Play & Go Adelaide we make every effort to provide accurate information to the best of our knowledge at the time of publication. We recommend confirming times, dates and details directly before making any plans as details may be subject to change.

Image Source: all images supplied by ACM

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