Adelaide Central Market | Winter Recipes

Adelaide Central Market Winter Recipes

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

There are some delicious recipes to test out at home, from family favourites such as Roast Lamb and Spaghetti with Meatballs to Chicken Curry and Shepherd’s Pie. Preparing a meal together is a great way to kids helping in the kitchen, chopping, mixing and weighing ingredients.

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.

The recipes listed below include:

  • Beef Bourguignon
  • Chicken and Potato Curry
  • French Onion Soup
  • Pickled Ginger and Teriyaki Chicken Brown Rice Bowl
  • Ricotta Gnocci with Napolitana Sauce
  • Roast Leg of Lamb with Garlic, Rosemary and Capers 
  • Shepherd’s Pie with Three Root Mash
  • Spaghetti and Meatballs 
  • Apple and Blueberry Crumble Muffins

Beef Bourguignon (pictured above)

Preparation time: 30 minutes
Cooking time: 2 ½ hours
Serves: 4


  • 1kg braising steak, cut into bite sized pieces
  • ⅓ cup olive oil
  • 200g pink shallots, peeled and halved
  • 250g button mushrooms, halved
  • 1 brown onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 250g pack smoked bacon, chopped
  • 2 cloves garlic, crushed
  • ¼ cup plain flour
  • 2 cups (500ml) dry red wine
  • 2 cups (500ml) beef stock
  • 4 sprigs thyme
  • 2 bay leaves
  • Salt flakes and freshly ground black pepper


1. Season diced beef with salt and pepper.

2. Heat 2 tablespoons olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add beef in batches and cook until well browned on all sides. Remove and set aside.

3. Heat 1 tablespoon oil and cook the shallots and mushrooms in batches for 5 minutes each or until browned. Remove and set aside.

4. Add remaining oil, onion, carrot, celery and bacon, stirring to combine. Cook for 5 minutes or until golden but not crisp, stirring occasionally. Add the garlic and flour for the final minute of cooking.

5. Return the beef to the pan with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil, then reduce heat to low and simmer, covered for 1.5 hours. Return the shallots and mushrooms to the pan and cook for a further 30 minutes or until meat is tender.

6. Serve beef bourguignon with baby new potatoes, tossed with a little butter and chopped parsley or creamy mash potato and steamed green beans

NOTE: Beef bourguignon makes a great pie filling.

Chicken, Potato & Coconut Curry

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4


  • 1 teaspoon vegetable oil
  • 1 tablespoon yellow curry paste
  • 400ml can coconut milk
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • juice of a lime
  • 400g baby potatoes, halved
  • 500g skinless and boneless chicken thighs, cut into bite sized pieces
  • ¼ cup coriander leaves, roughly chopped

To serve:

  • Jasmine rice
  • broccolini


Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.

Add coconut milk, sugar, fish sauce and lime juice, stirring to combine and bring to the boil.

Add potatoes and chicken, cover and cook for 15 minutes or until potatoes are tender. Add coriander, stirring to combine.

Serve curry with steamed rice and broccolini.

French Onion Soup Topped with Gruyere Toasts

Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Serves: 4


  • 50g unsalted butter
  • 2 tablespoons olive oil
  • 750g brown onions, peeled and sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons plain flour
  • 1 cup (250ml) dry white wine
  • 5 cups (1.25 litres) beef stock
  • 2 tablespoons dry sherry
  • 2 Bay leaves
  • Sea salt and freshly ground black pepper

Gruyere toasts

  • 2 tablespoons olive oil
  • 12 slices Sourdough baguette
  • 2 cloves garlic
  • 1 tablespoon roughly chopped parsley
  • 50g Gruyere cheese, finely grated


Place butter and olive oil in a large saucepan over a very low heat, until butter melts.

Add onion, stirring until coated, cover and cook for 40 minutes, stirring every 10 minutes to prevent onion from catching on the bottom and caramelise without burning.

Increase heat to medium, add garlic, cook for 2 minutes, before adding flour. Stir the onion mixture continuously until well coated in flour. Add wine, stock, sherry and bay leaves. Bring to a simmer, reduce heat to low, cover and cook for 30 minutes or until soup thickens slightly. Check the seasoning and adjust accordingly.

Meanwhile to make the Gruyere toasts, lightly brush one side of each baguette slice with olive oil and place on a baking tray. Place baking tray under a preheated grill on medium-high heat, cooking for 2 minutes or until golden.

While bread slices are still warm, rub the toasted side with garlic.

In a small bowl combine parsley and gruyere cheese. Just before serving sprinkle toasted baguette slices with cheese mixture and cook for a further 2 minutes until cheese is bubbly and melted.

To serve, divide soup between four bowls and top with Gruyere toasts.

Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4


  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup ginger wine
  • 1 tbspn brown sugar
  • 1 tspn sesame oil
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs (approximately 600g)
  • 2 tspn vegetable oil
  • 1 large carrot, peeled and spiralised
  • 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
  • 1 cup frozen soy beans, thawed
  • 1/4 cup pickled ginger
  • 2 spring onions, julienned
  • 1 tspn sesame seeds
  • 1 cup brown rice, cooked (to serve)
  • 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)


In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.

Add chicken thighs, cover and marinate for 30 minutes.

Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.

Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly.

Steam Chinese broccoli for 2-3 minutes, or until tender

To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Ricotta Gnocchi with Napolitana Sauce

Preparation time: 30 minutes
Cooking time: 5 minutes
Serves: 4


  • 500g fresh ricotta
  • 1 cup grated parmesan
  • 2 extra-large egg yolks
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons basil leaves, finely chopped
  • 1 cup plain flour
  • Salt flakes & freshly ground black pepper
  • 500g Napolitana pasta sauce

To serve:

  • Baby basil leaves


Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.

In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.

Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

Heat napolitana pasta sauce in a large saucepan, over a medium heat.

To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.

To serve, sprinkle over basil leaves and remaining parmesan.

Roast Leg of Lamb with Garlic, Rosemary, Capers

Serves: 6
Preparation Time: 20 minutes
Cooking Time: 2 hours


  • 2kg leg of lamb
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons baby capers, drained
  • 50g quince paste, chopped
  • 2/3 cup (50g) fresh breadcrumbs
  • 1/4 cup (60ml) extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 6 small sprigs rosemary, extra

Mint salsa verde

  • 1 clove garlic, crushed
  • 1 tablespoon baby capers, drained
  • ¼ cup baby cornichons
  • 1/3 cup mint leaves
  • ¼ cup parsley leaves
  • Salt and freshly ground black pepper
  • 2 tablespoons lemon juice
  • ¼ cup extra virgin olive oil


Preheat the oven to 180°C (160°C fan-forced).

Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.

In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.

Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.

Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.

For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.

Remove lamb from roasting tin, lightly cover with foil and leave to rest for 10 minutes.

Remove string from the rested lamb and carve across the leg, parallel to the bone. Serve with mint salsa verde.

*NOTE: to calculate cooking time for lamb
medium = 25 minutes per 500g + 25 minutes
well done = 30 minutes per 500g + 30 minutes

Shepherd’s Pie with Three Root Mash

Preparation time: 30 minutes
Cooking time: 1 1/2
Serves: 6


  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
    Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper


Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.

Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.

Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.

Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.

Preheat oven to 200°C (180°C fan-forced).

Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.

Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.

Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.

Spoon lamb mixture into a large deep pie dish and top with mash.

Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Spaghetti & Meatballs

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4-6


  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves

To serve

  • Spaghetti
  • Grated Parmesan cheese


Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.

Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.

Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.

Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.

Serve meatballs with spaghetti and parmesan.

Apple & Blueberry Crumble Muffins

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 12


  • 2 Granny Smith apples
  • 1 cup wholemeal self-raising flour
  • 1 cup plain self-raising flour
  • 2 teaspoons ground cinnamon
  • ¾ cup light brown sugar
  • ½ cup (125ml) olive oil
  • ½ cup Greek yogurt
  • 1/3 cup milk
  • 2 extra-large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries

Crumble topping

  • ½ cup plain flour
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 60g unsalted butter, softened and diced
  • ¼ cup rolled oats


Preheat oven to 200°C (180°C fan-forced) and line a 12-hole standard muffin pan with paper cases.

To prepare apples, grate ½ cup of apple and finely dice ½ cup apple, both with skin on.

For the crumble, mix flour, sugar and cinnamon together. Add butter and rub together until mixture is well combined and starts clumping. Add oats and mix until well combined. Set aside until required.

For the muffins, add flours, cinnamon and sugar together in a medium mixing bowl, stirring to combine.

In a large jug add oil, yogurt, milk, eggs and vanilla, whisking to combine. Pour over the flour mixture, adding prepared apple and blueberries, stirring mixture until just combined.

Evenly divide mixture between paper cases and sprinkle over crumble mixture. Place muffin pan in preheated oven for 25 minutes or until a skewer comes out clean. 

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


Want to get all the latest events and activities straight to your inbox?

Subscribe to our weekly email newsletter below to keep up to date with our latest posts and find out all the best events & activities for Adelaide families. Newsletters are only sent once a week, and you may sometimes get a special offer exclusively for our subscribers only!


You May Also Like:

Tags: , , , ,

No comments yet.

Feel free to leave us a comment

Back to Top