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Delicious Spring Recipes and Quick Tips

Local GreengrocerSHOP AT YOUR

Marinade4 tbsp olive oil2 tbsp honey2 tbsp grained mustard2 tbsp chopped fresh rosemary4 garlic cloves, crushedSalt and freshly ground black pepper

Salad2-3 sweet potatoes, peeled and sliced into 1cm rounds 2 red onions, cut into wedges500g trimmed lamb rump Olive oil100g baby spinach or cress, washed and dried

Crumble topping1/4 cup macadamia nuts, roughly chopped 1/4 cup moist coconut flakes1/4 cup brown sugar1/4 cup quick cook oats1/4 cup wholemeal SR flour

1 tsp ground cinnamonFinely grated zest of 1 lemon40g cold butter, roughly chopped

2 mangoes 1 punnet blueberries1 cup vanilla yoghurt

SERVES 4

SERVES 4

Some quick tips...

Blueberry & Mango Macadamia Crunch

Warm Salad of Honey Mustard Roasted Sweet Potato & Lamb

AsparagusSpring has sprung when locally grown Aussie asparagus appears. Try it in salads, soups, sandwiches and stir-fries, and surprise yourself with how delicious it is cooked on the BBQ. Trim woody ends and brush spears with a mixture of olive oil, a little crushed garlic and salt and pepper. When BBQ is hot, throw on spears and cook 2 minutes each side.

Brussels sproutsForget soggy Brussels sprouts and memories that haunt you from the past. Go for delicious vibrant sprouts that are as colourful as they are tasty. Trim woody ends, shred sprouts finely, rinse in cold water and shake dry in colander. Heat wok and stir-fry sprouts in a little oil with salt and pepper until just tender. Also check out our recipe for Brussels Sprout, Potato & Pancetta Gratin in this leaflet.

Asian greensAs the weather warms up, get out the wok and stir-fry to your heart’s content using Asian greens such as bok choy, Chinese cabbage, pak choy and choy sum. Baby bok choy are wonderful split down the middle, washed and dried and stir-fried with a little minced garlic and ginger and oyster or soy sauce. Asian greens are also delicious steamed and served with oyster sauce.

MangoesYou’ll know when these are in season and at their best because their perfume will emanate through the shop.

Make your morning cereal special with sliced mango. Whip up a smoothie for a quick and healthy snack during the day. Create a spring salad with sliced roast or poached chicken, mango slices, watercress or rocket leaves and honey mustard dressing. Whip up desserts such as fruit salads, sorbets and mousses, and our recipe for Blueberry & Mango Macadamia Crunch in this leaflet.

NashiAlso known as Asian pears, nashi are in good supply in spring. For a delicious salad team up sliced nashi with peppery greens such as rocket, walnuts and a sharp cheese such as a blue vein or sharp crumbly cheddar. Just before serving, toss with a dressing of olive oil, white wine vinegar, a little of honey and salt and pepper to taste.

1. Preheat oven to 180°C. To make crumble topping, place macadamias, coconut, sugar, oats, flour, cinnamon and lemon zest in a large mixing bowl. Using your fingers, rub butter into dry ingredients until well combined.

2. Line a baking tray with baking paper and spread crumble mixture evenly over tray. Bake in preheated oven 12-15 minutes until it is an even golden brown and smells delicious, stirring crumble every 5 minutes.

3. Peel skin from mango and slice lengthways along seed to remove “cheeks” of mango. Cut flesh from each cheek into approximately 5 long strips.

4. Build dessert into 4 individual glasses or bowls to show off layers of ingredients. Place 2 slices of mango into base of each glass; top with layers of half of blueberries, all of yoghurt, and another layer of mango and blueberries; and finish off with warm crumble.

1. Preheat oven to 200°C. In a large bowl, whisk marinade ingredients together and toss through sweet potatoes and onions. Leaving some of marinade in bowl for lamb, remove vegetables and spread out on baking tray/s lined with baking paper. Roast 15 minutes.

2. Meanwhile, rub lamb with remaining marinade. Heat a large heavy-based frypan over medium heat, add oil and brown meat on each side 1-2 minutes.

3. Add lamb to roasted vegetables and roast at 200°C for a further 10 minutes. Remove lamb and set aside to rest before cutting on an angle into 1cm slices.

4. Turn oven to grill (or heat grill) and brown off vegetables (taking care not to burn them), about 5 minutes.

5. Arrange baby spinach (or cress) on large platter or serving plates. Top with vegetables and sliced lamb and drizzle any tray juices over top.

Asparagus & Salmon Pasta with Rocket

1. Cook pasta in a large pot of salted boiling water for time instructed on packet.

2. Steam asparagus 2-3 minutes until just tender. Refresh under cold water to stop cooking process.

3. Heat a large heavy-based frypan over medium heat. Add pine nuts and cook, shaking pan over heat to lightly toast, 1-2 minutes. Remove from pan and set aside.

4. Reheat pan over medium – low heat. Add oil and cook salmon, skin side down 6 minutes. Turn salmon and cook a further 3-4 minutes until flesh is just cooked and still glossy. Cut or flake fish into small pieces, discarding skin.

5. Drain pasta and transfer to frypan. Stir through crème fraiche (or sour cream) and parmesan, and season with salt and pepper. Add asparagus, salmon, semi-dried tomatoes, pine nuts and rocket and toss through pasta.

500g pasta such as penne2 bunches asparagus, trimmed and cut at an angle into 2-3 cm lengths1/4 cup pine nuts2 tsp olive oil2 Tasmanian salmon fillets (skin on)

4 tbsp crème fraiche or sour cream1/2 cup grated parmesanSalt and freshly ground black pepper1 cup semi-dried tomatoes, cut in halfHandful fresh baby rocket

Orange & Soy Beef Noodles with Asian Greens

Brussels Sprout, Potato & Pancetta Gratin

Caesar Salad with a Difference

1. In a small bowl, whisk sauce ingredients together. Set aside.

2. To prepare noodles, place in a heatproof bowl and cover with boiling water. After 2-3 minutes, use a fork to separate noodles. Drain and set aside.

3. Heat a large heavy-based frypan or wok over medium heat. Add add sesame seeds and cook, shaking pan over heat to lightly toast, 1-2 minutes. Remove from pan and set aside.

4. Increase heat to medium – high and reheat pan. Add 1 tablespoon oil and quickly brown off half the beef strips 1-2 minutes each side. Remove from pan and set aside. Repeat using remaining oil and beef strips.

5. Return all meat to pan and add spring onions, bok choy, prepared noodles and bean sprouts, and toss over heat for 2-3 minutes. Sprinkle with sesame seeds and serve.

1. Preheat oven to 180°C. Combine potatoes, onion, evaporated milk, stock, garlic, pepper and nutmeg in a medium-sized pot and stir to combine. Bring to boil over medium heat. Reduce heat, cover with a lid and simmer 10 minutes.

2. Put prepared Brussels sprouts in a shallow baking dish, and pour hot potato mixture over, stirring gently to combine but not break up vegetables. Cover with foil and bake in preheated oven 20 minutes.

3. Combine pancetta, cheese and breadcrumbs in a medium-sized bowl and rub together with clean hands to form a rough crumb. Sprinkle crumb mixture over Brussels sprouts and potatoes. Bake uncovered until vegetables are just tender and crumb has browned, 20-30 minutes.

4. Serve with your choice of meat (this is a lovely accompaniment to roast beef or spring lamb).

1. Preheat oven to 180°C. Place prosciutto on baking tray lined with baking paper. Bake until crisp, about 10 minutes, turning slices after 5 minutes. Remove from tray.

2. Place grissini sticks on baking tray with baking paper with a space in between. Sprinkle one end of each stick with 1 tablespoon parmesan. Bake until cheese is melted and golden brown, about 5 minutes. When cool, gently peel from baking paper (cut cheese if it has joined together).

3. Using a blender, combine all dressing ingredients except olive oil. Gradually pour in oil to achieve a thick mayonnaise consistency. Refrigerate until required (you only require half this quantity - use rest for other salads).

4. Place 6cm water, vinegar and salt in a wide saucepan (vinegar helps hold eggs together). Bring to a simmer and poach eggs gently 2 minutes. Remove eggs and drain them on paper towel. Set aside.

5. Arrange lettuce on 4 plates; tuck prosciutto amongst lettuce and place egg alongside; add dressing and parmesan grissini.

Noodles450g packet fresh Hokkien noodles2 tbsp sesame seeds2 tbsp oil (preferably peanut)500g lean beef strips, patted dry with paper towel1 bunch spring onions, trimmed and cut into 2cm lengths2 bunches bok choy, washed, shaken dry and cut into 2cm slices250g bean sprouts, washed and drained

500g potatoes, peeled and sliced1 small brown onion, diced finely1/2 cup evaporated milk1/2 cup chicken (or vegetable) stock2 garlic cloves, crushedFreshly ground black pepper

Shake of ground nutmeg500g Brussels sprouts, woody ends trimmed, halved (large ones quartered)100g pancetta, diced finely1/4 cup shredded parmesan cheese1/4 cup dried breadcrumbs

Salad4 slices prosciutto8 grissini sticks (miniature savoury bread sticks/biscuits)125g shredded parmesan4 extra-large free range eggs 1 tbsp white vinegar1/2 - 1 tsp salt2 baby Cos lettuce, halved

SERVES 4

SERVES 4 SERVES 4

SERVES 4

Sauce3 tbsp soy sauce1 tsp sesame oil 2 garlic cloves, crushed1 tsp grated fresh gingerFinely grated zest of 1/2 orangeFreshly ground black pepper

Dressing2 egg yolks2 tsp seeded mustard1 garlic clove4 anchovy fillets1 tbsp red wine vinegar3/4 cup extra virgin olive oil