From OUR families to yours
Adelaide Plains growers have shared these delicious, veggie-packed recipes that showcase the vibrant cultural diversity of the region. Add them to your repertoire - and remember to source locally grown produce for the freshest, best quality ingredients.
MUSHROOM A LA GRECQUE
From Everyday Gourmet with Justine Schofield. Made using freshly picked mushrooms from SA Mushrooms, this is an ideal dish for entertaining guests.
Serves 4 to share
Ingredients
400 g mixed fresh mushrooms (such as button and Swiss brown)
180 ml extra virgin olive oil, plus extra for drizzling
2 French shallots, finely sliced
2 bay leaves
2 tsp coriander seeds, lightly crushed
1 tbsp caster sugar
Salt and pepper
70 ml sherry vinegar
1/2 radicchio, outer leaves discarded, inner leaves torn
4 store bought mini toast or croutons
1 small handful of freshly shaved parmesan
1 pinch salt and pepper
Sourdough, to serve
Method
Heat 2 tablespoons of extra virgin olive oil in a large frying pan over high heat, add the mushrooms, sugar and vinegar to deglaze.
Next, add the shallots, bay leaves and coriander seeds and cook for 5 minutes until the mushrooms start to colour. Add a good pinch of salt and pepper.
Bring to the boil, then turn off the heat and pour in the remaining oil. Allow the mushrooms to marinate for at least 15 minutes.
To serve, drain excess oil from the mushrooms and spread on a large plate. Scatter over radicchio, broken mini toasts and parmesan.
EGGPLANT SALSA WITH BURRATA
From Everyday Gourmet with Justine Schofield. Using the freshest eggplant and tomatoes from P’Petual, Justine created this incredible dish.
Serves 4 as a side or starter
Ingredients
80 ml extra virgin olive oil
2 medium eggplants, peeled and cut into 1 cm cubes
1 pinch cumin seeds
2 ripe truss tomatoes, peeled and diced
1 tbsp raisins, soaked and roughly chopped
1 tsp caster sugar
1 tbsp sherry vinegar
2 tbsp roasted pine nuts
1 handful of mint, finely chopped
1 handful of parsley, finely chopped
1 x burrata
1 pinch salt and pepper
Sourdough, to serve
Method
Heat extra virgin olive oil in a medium sauté pan and add eggplant. Coat eggplant completely in the extra virgin olive oil and then season with salt and pepper and cumin seeds before cooking for 5 minutes or until golden.
Add the tomatoes and cook for a further 5-10 minutes with a ¼ cup of water from the burrata and the lid on. Add the caster sugar, raisins and sherry vinegar and mix through.
Remove from the heat and add the pine nuts and herbs. Place into a bowl and make an indent in the centre. Nestle in burrata. Serve warm with crusty bread or some more halved fresh tomatoes.
TIP: Burrata is delicate, so be careful that it doesn’t burst when placing it on the salsa.
VEGETABLE DAHL
From Everyday Gourmet with Justine Schofield. Justine visited T Musolino & Co, a producer of premium cauliflower, broccoli, cabbage, and iceberg lettuce.
Serves 2
Ingredients
2 tbsp coconut oil
1/2 cup dried yellow split peas
1 brown onion, finely chopped
1 small knob of ginger, roughly chopped
1/4 of a cauliflower head, chopped
1 head of a broccoli, florets and stalk chopped
300g cabbage, shredded
1 small zucchini, grated
270ml can of coconut milk
1 tbsp coconut oil
2 tsp cumin seeds
1 1/2 tsp ground turmeric
1 small handful of parsley
2 tbsp Greek-style yoghurt
Salt and pepper
Method
Place the split peas in a saucepan and cover with 1L of water. Add a good pinch of salt and bring to the boil. Add roughly chopped onion and ginger and allow to soften. Reduce the heat and simmer for 10 minutes then add the cauliflower, cabbage and zucchini and continue to cook for a further 10 minutes until the split peas and vegetables are soft and the consistency is soupy.
Stir in half of the coconut milk and cook for 2 minutes until the curry has thickened. Remove from heat and keep warm.
Place pan over a medium heat and add the remaining oil and spices. Cook for a few seconds until fragrant, and then tip into the vegetable curry. Fold through, and then check the seasoning.
Serve with a dollop of yoghurt and parsley.
Gin cured Kingfish with Beetroot
This fantastic recipe was featured on an episode of Everyday Gourmet with Justine Schofield. Justine visited 36 Short, a local distillery who have won many awards for their gin and rakia.
Serves 4 (entree)
Ingredients
500 g of skinless sashimi grade kingfish fillet
100ml gin
3 whole juniper berries, crushed
1 tbsp coriander seeds, toasted and crushed
3 bay leaves, torn
1/2 cup of salt flakes, plus an extra tsp
1/2 cup of caster sugar, plus an extra tsp
1 large beetroot, steamed until tender, peeled and grated
1 tbsp sherry vinegar
A splash of extra virgin olive oil
Crème fraiche, to serve
1 bunch chives, finely chopped to serve
Method
Pour gin over fish and turn in the liquid so it is completely coated. Marinate for 10 minutes.
Combine half cups of salt and sugar, juniper, coriander seeds and bay leaves.
Place two pieces of cling wrap on a bench and add half of the salt cure and then place the fish on top. Cover with the remaining salt cure and then drizzle over the reserved gin. Wrap the fish tightly in the cling wrap and cure in the fridge for 3-4 hours. Wash off cure and pat dry with paper towel. Slice thinly.
In a bowl dress the beetroot with sherry, remaining salt and sugar. Place the beetroot on to plates. Add a dollop of crème fraiche and garnish with chives and a drizzle of olive oil.
TIP: For a burst of flavour, use 36 Short’s Rhubarb Gin to cure the kingfish.
Marinated Mushrooms
Add these zesty marinated mushrooms to your favourite salad for extra flavour. Thanks to SA Mushrooms for this fantastic recipe.
Serves 4-6
Ingredients
500 g white button mushrooms, quartered
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
1 large garlic clove, minced (use micro plane or grater)
1/3 cup firmly packed continental parsley, washed and picked
2 tbsp of firmly packed dill, washed and picked
Zest of one orange (reserve juice of half orange)
Salt and pepper to taste
Method
Place cut mushrooms into a large bowl.
Make the dressing, combine oil, vinegar, garlic, chopped parsley and dill, zest of orange and juice, salt, pepper, and whisk all together.
Pour the dressing over the mushrooms and stir to coat and combine.
Cover and stand for 30 mins, serve as an antipasto.
TIP: Dressing can be made in a screw top jar, shake well.
STUFFED CAPSICUMS
For something a bit different, try this hearty Mediterranean recipe for dinner.
Serves 4
Ingredients
4 capsicums, any colour
1 tsp olive oil
1 brown onion, diced
2 garlic cloves, minced
250 g beef mince
1 tbsp fresh oregano
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
400 g canned tomatoes, chopped
1/2 cup cooked rice (preferably white, long-grain)
Salt and pepper, to taste
Method
Preheat oven to 180°C for conventional, or 160°C for fan-forced. Line a roasting dish with baking paper.
Slice the tops off the capsicums and set aside. Hollow out the capsicums and throw away the filling. Stand them in the roasting dish - they must stand upright.
Heat oil over medium-high heat. Fry the onion until soft, then add garlic and fry for 1 minute. Add the mince and stir to break it up. Cook until mince is browned, then add herbs, rice, canned tomatoes, and 1/2 cup cold water.
Bring mixture to a simmer and then reduce heat to low, and simmer again for 5 minutes. Sauce should thicken.
Divide mixture between capsicums. Place the tops back on, and lightly drizzle with olive oil.
Bake for 45 minutes. The capsicums are ready when they have softened, and the skin begins to turn dark.
TIP: Mix up the fillings - other veggies like eggplant and corn work a treat. A sprinkle of cheese on top in the last 15 minutes of baking is also a great addition!
BEEF PHO
A classic Vietnamese soup, pho combines a uniquely flavourful broth with tender beef. Try freezing the broth (just the liquid) for re-use.
Serves 4
Ingredients
4 cups beef stock
5 cm piece of fresh ginger, cut in half
1 brown onion, sliced thinly
2 garlic cloves, sliced thinly
3 pieces of star anise
2 cinnamon sticks
2 tbsp caster sugar
1/3 cup fish sauce
200 g rice noodles
300 g beef fillet, sliced thinly
2 red chillies, sliced
100 g bean sprouts
1/2 cup coriander
1/2 cup basil
2/3 cup spring onions, thinly sliced
Method
In a large saucepan, combine the first 8 ingredients and 1L water. Bring to the boil and let simmer for 20 minutes on low-medium heat.
Cook and drain rice noodles (per instructions on the packaging). Serve noodles evenly between 4 bowls.
Using a strainer, filter out and discard any solids from the soup. Divide the broth between the bowls and add the beef, chilli, bean sprouts, basil, coriander, and spring onions.
TIP: Slightly freeze the beef prior to preparing the soup, it will be much easier to slice thinly.
BANH XEO
Crispy, delightful savoury pancakes that can be filled with just about anything!
Serves 4
Ingredients
1 cup rice flour
1 cup coconut milk
3/4 cup ice cold water
1/4 tsp ground turmeric
1/2 tsp salt
2 tbsp fish sauce
2 tbsp lime juice
1/2 tsp caster sugar
1/2 tsp chilli, finely sliced
1/2 tsp minced garlic
2 tsp coconut or peanut oil
1 cucumber, thinly sliced
5 shoots spring onion, sliced
1/2 cup each coriander and Thai basil, chopped
400 g cooked chicken, pork or prawns
Method
Combine the first 5 ingredients in a bowl and mix until smooth. Set aside for an hour, allowing it to thicken.
For the dipping sauce, mix together the next 5 ingredients until combined. Feel free to add more of each until you reach the desired flavour, then set aside.
Heat 1/2 tsp of oil over high heat in a frying pan. Mix the batter to re-combine and add a ladle of batter to the pan. Swirl it around until the batter covers the base. Flip it after a couple of minutes, or once it turns golden brown. Cook for a further 10 seconds.
Repeat for the remaining batter and oil. Keep them warm on baking trays in the oven on low heat.
Working quickly, stuff the pancakes with the vegetables, herbs, and your choice of meat or seafood. Serve warm with the dipping sauce.
pICKLED vEGGIES
These pickled veggies make a sweet and sour addition to your favourite salads, sandwiches, or platters. Bonus points if you add them as a filling in Banh Xeo (recipe above).
Ingredients
1 red capsicum
3 carrots
1 daikon
1 cup white vinegar
1 cup rice vinegar
1/4 cup sugar
1 cup water
1 tsp salt
Sterilised mason jars
Method
Cut capsicum into matchsticks, shred carrots using a vegetable peeler, and use a julienne peeler to shred the daikon into strands. Fill mason jars with vegetables.
Heat a small saucepan over medium-high heat. Bring white vinegar, rice vinegar, sugar, water and salt to a boil, then immediately remove from heat.
Pour vinegar mix over vegetables, filling the jars.
Allow jars to cool to room temperature, then cover and refrigerate until you want to serve them. They can keep for up to 3 weeks in the fridge.
TIP: The carrot and daikon are especially perfect for stuffing into Banh Mi (Vietnamese sandwiches).