The Adelaide Central Market has a collection of recipes perfect to make during the festive Christmas season.
The three recipes include Christmas spiced granola, Roasted sweet potato and cauliflower salad and Thai style barbecued salmon. These recipes offer some great healthy options compared to traditional Christmas cooking, particularly if you’re looking for something a little different to cook this year. Plus, the ingredients include a wide range of fresh, local produce.
Preparing a meal together is also a great way to encourage kids to help in the kitchen, chopping, mixing and weighing ingredients.
Click here for Christmas Shopping hours at the Adelaide Central Market
Christmas Spiced Granola
(pictured above)
Preparation time: 10 minutes
Cooking time: 40 minutes
Makes: 1.5kg approximately
Ingredients:
- 4 cups rolled oats
- 1 cup unsalted shelled pistachios
- 1 cup slivered almonds
- 1 cup walnuts, roughly chopped
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- ½ cup South Australian honey
- 1/3 cup mild South Australian olive oil
- finely grated zest of orange
- finely grated zest of lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon mixed spice
- 1 tablespoon ground ginger
- ¼ teaspoon pink salt flakes
- 1 cup dried cranberries
- 1 cup antioxidant berry mix
- 1 cup coconut flakes
- 1 cup shredded coconut
Method:
Preheat the oven to 160C (140C fan-forced) and line two baking trays with baking paper.
In a large mixing bowl combine oats, pistachio’s, almonds, walnuts, pumpkin and sunflower seeds, stirring to combine.
In a small saucepan, combine honey, olive oil, zest, vanilla, cinnamon, mixed spice, ginger and salt over low heat, stirring until honey becomes runny and mixture is well combined. Pour over the oat mixture stirring until the mixture is evenly coated in the honey spice mix.
Evenly divide mixture between prepared baking trays and place in preheated oven for 30 minutes, stirring mixture after 15 minutes. Remove baking trays from oven and allow granola to cool completely.
Place granola in a large mixing bowl, add cranberries, berry mix, coconut flakes and shredded coconut, stirring until mixture is well combined. Place in airtight containers and use within 3 months.
Roasted Sweet Potato & Cauliflower Salad
Preparation time: 15 minutes
Cooking time: 1 ¼ hours
Serves: 6-8 as a side
Ingredients:
- 1 kg sweet potato quartered and cut into 1cm thick slices
- 2 tablespoons olive oil
- 1 small head cauliflower, cut into small florets
- ½ cup salted chickpeas
- ¼ cup shredded mint leaves
- ½ cup pomegranate seeds
- 2 spring onions, thinly sliced
- Salt flakes and freshly ground black pepper
Dressing:
- ½ cup Greek style yogurt
- 2 tablespoons tahini
- 1 clove garlic, crushed
- ¼ cup lemon juice
- Salt flakes and freshly ground black pepper
Method:
Preheat oven to 200C (180C fan-forced) and line 2 large baking trays with baking paper.
Place prepared sweet potato in a large mixing bowl, drizzle with 1 tablespoon olive oil and season well with salt and pepper. Toss until well coated and place on a prepared baking tray. Repeat process with the cauliflower florets.
Place cauliflower in the oven on the top shelf and the sweet potato on the middle shelf and roast for 30 minutes. Turn the vegetables over on each baking tray, swapping the sweet potatoes to the top shelf and the cauliflower to the middle shelf. Roast for a further 45 minutes or until vegetables are golden. Remove from oven and allow to cool.
For the dressing, combine yoghurt, tahini, garlic, lemon juice, salt and pepper together in a small mixing bowl with 2 tablespoons of water, whisking to combine.
To serve, place roasted vegetables, chickpeas, mint, pomegranate seeds and spring onions together in a large mixing bowl, tossing to combine. Spoon onto a serving platter and drizzle with tahini dressing.
Thai Style Barbecued Salmon
Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 8
Ingredients:
- 1 side salmon (approx. 1.5 – 1.8 kg), skin on and pin boned
- 2 tablespoons olive oil
Thai style dressing:
- 1 long red chilli, halved and chopped
- ¼ cup coriander root, rinsed and finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1/3 cup lime juice
- 1 tablespoon light brown sugar
Garnish:
- ½ cup coriander sprigs
- ¼ cup mint leaves
- 1 long red chilli, halved, deseeded and thinly sliced
- 2 spring onions, thinly sliced
- ¼ 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 on 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 the 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.
View more baking and cooking ideas here
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: supplied by Adelaide Central Market
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