Adelaide Central Market Spring Recipes
The Adelaide Central Market has released a collection of Spring recipes to prepare at home.
As we head into warmer weather, below you’ll find a few of the Market’s favourite seasonal Spring recipes. From September to November choose in season fruit and vegetables such as blood oranges, avocados, broccoli, globe artichokes, mandarins, mushrooms, asparagus, sugar snap peas.. just to name a few!
If you’re looking for a new seasonal recipe try a quick and easy green salad with quinoa, fetta and mint salad or asparagus and leek tart.
Asparagus & Leek Tart
Ingredients
- 375 g pack all butter puff pastry, thawed
- 1 egg, lightly whisked, to glaze
- 2 tbsp olive oil2 leeks, washed, tops removed & finely sliced
- 2 cloves garlic, peeled & finely slice
- 200 g goats curd
- 1/2 cup cherval, chopped
- Sea salt and freshly ground black pepper
- 2 bunches asparagus, trimmed & blanched
Method
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
- Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry. If you fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
- Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for 5 minutes or until leeks are soft. Remove from heat & allow to cool.
- Place the prepared tart shell in preheated oven & cook for 15 minutes.
- While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.
- In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
- Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.
- Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.
- Serve tart with a mixed leaf salad.
3 ways with asparagus
- Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue. Serve with lemon juice, salt & pepper.
- For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
- For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
Print or download recipe here: Asparagus & Leek Tart
Char-Grilled Peach Salad with Prosciutto, Buffalo Mozzarella and Basil
(pictured top of page)
- Serves: 8
- Cook time: 10
- Prep time: 15
- Difficulty: Easy
Ingredients
- 4 yellow peaches, halved and de-stoned
- 1 tbsp olive oil (extra virgin)
- 50 g mixed salad leaves (eg. rocket and watercress)
- 1/4 cup mint leaves
- 100 g prosciutto, thinly sliced2 buffalo mozzarella balls, roughly torn
- 1/4 cup smoked almonds, roughly chopped
- Sea salt and freshly ground black pepper
Lemon and basil dressing
- 1/2 cup basil leaves, roughly chopped
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1/4 cup olive oil (extra virgin)
- Sea salt and freshly ground black pepper
Method
- Heat a barbecue or griddle pan to medium-high.
- Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
- Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
- Remove from heat and allow to cool, repeating with remaining peach slices.
- To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.
To Serve
Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.Char-Grilled Peach Salad with Prosciutto, Buffalo Mozzarella and Basil
Print or download recipe here: Char-Grilled Peach Salad with Prosciutto, Buffalo Mozzarella and Basil
Mango & Chicken Salad
- Serves: 4
- Cook time: 20
- Prep time: 15
- Difficulty: Easy
Ingredients
- 1 fresh mango, cheeks removed, peeled and thinly sliced
- 1 long red chilli, sliced thinly into rounds
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 2 cups baby spinach leaves
- 1 Lebanese cucumber, peeled
- salt flakes and freshly ground black pepper
Dressing
- 1 clove garlic, crushed
- 1/4 cup orange
- 1/2 tsp orange zest
- juice of a lime
- salt flakes and freshly ground black pepper
- 1/4 cup extra virgin olive oil
Poached Chicken
- 1 clove garlic
- 1 long red chilli
- 1/4 cup coriander root
- 2 chicken breasts
- salt flakes
Method
- For the poached chicken, combine garlic, chilli, coriander root and salt together in a pestle and mortar blending to a smooth paste. Rub all over chicken breasts, cover and refrigerate for 2 hours to marinate.
- Place chicken breasts in a small saucepan and cover with cold water. Place over a medium heat and slowly bring to the boil. Reduce to a simmer, cover and cook for 2 minutes.
- Remove from heat and allow to steep for 15 minutes or until chicken is just cooked. Remove from cooking water and allow to cool. Tear into bite sized pieces.
- For the dressing, combine garlic, orange juice, zest, lime juice salt, pepper and olive oil in a screw top jar, shaking vigorously to combine. Set aside until required.
To Serve
Place chicken, mango, chilli, mint, coriander, baby spinach and cucumber together in a large mixing bowl, tossing to combine. Season with salt and pepper.
Print or download recipe here: Mango and Chicken Salad
Thai Style Barbecued Salmon
Ingredients
- 1 side salmon (approx. 1.5 – 1.8 kg), skin on and pin boned
- 2 tbsp olive oil
Thai Style Dressing
- 1 long red chilli, halved and chopped
- 1/4 cup coriander root, rinsed and finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1/3 cup lime juice
- 1 tbsp light brown sugar
Garnish
- 1/4 cup coriander sprigs
- 1/4 cup mint leaves
- 1 long red chilli, halved, deseeded and thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup fried shallots
- Lime wedges, to serve
Method
- For the dressing, place chilli, coriander root, garlic, fish sauce, lime juice and sugar together in a small food processor and blend to a paste. Set aside until required.
- Preheat a barbecue with a cover (eg. Webber) to medium-high.
- Brush salmon both sides with oil and place salmon skin side down on a sheet of aluminium foil slightly longer than the salmon on a large baking tray. Note:The foil helps prevent salmon sticking to the barbecue and makes it easier to lift on and off the barbecue.
- Slide prepared salmon and foil onto preheated barbecue, cover and cook for 5 minutes. Carefully slide the salmon and foil back onto baking tray. Place an oiled sheet of foil and second baking tray on top of salmon. Carefully flip the salmon and gently remove the foil from the skin side and slide salmon and foil back onto the barbecue. Cover and cook for 3 minutes. Carefully slide salmon back onto a baking tray and place a serving platter or board on top. Flip the salmon onto the board or platter and gently remove the foil.
- To serve, drizzle half the dressing over the barbecued salmon, placing the remaining in a serving bowl. Garnish with coriander sprigs, mint leaves, chilli, spring onions and fried shallots, with lime wedges on the side.
Print or download recipe here: Thai Style Barbecues Salmon
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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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