Winter Warmer Recipes
The winter chill has definitely hit Adelaide, strong and hard! While we like to keep out of the cold weather outside, winter is a great time to stay warm inside and enjoy some time in the kitchen. Check out these great winter recipes with ingredients you can find at Central Market Arcade.
GRILLED BOAR FISH FILLETS WRAPPED IN NORI WITH MISO SESAME BUTTER & SHISO
Recipe sourced from Angelakis Brothers
4 Angelakis Boar Fish Fillets
2 Large Sheets of Nori*
2 tbls Vegetable Oil
180 gm Soba Noodles*
1 tbls Toasted Sesame Seeds
1 Punnet Shiso*
For the miso butter, cut butter into small pieces, place in a large bowl and allow to soften at room temperature. Gently toast the sesame seeds, either in a fry pan on the stove top or in the oven at 160℃ until golden brown, taking care not to burn. Allow to cool.
Add the miso paste and toasted sesame seeds to the butter & mix well, whisk well until the butter is light and fluffy. On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm.
To prepare the boar fish, fold & tear the nori sheets in half, lay the fish fillets on top and gently fold the nori sheets around the fillet. Turn over and lightly season with sea salt & drizzle with the vegetable oil.
Heat a large non-stick frypan over a medium heat, place the fish fillets in the pan, presentation side down. Cook for 4 minutes then gently turn over and cook for a further 2 minutes on the other side.
Cook the soba noodles in boiling salted water for 4 minutes (or as per the packet directions) and drain.
To serve, divide the noodles between four plates, place the boar fish fillet on top, add a slice of butter (at room temperature) and sprinkle with the extra toasted sesame seeds and shiso leaves.
Miso & Toasted Sesame Butter
250 gm Butter
1 ½ tbls Red Miso Paste*
1 ½ tbls Sesame Seeds
*Available from Little Tokyo
STICKY HONEY LAMB WITH CARROT AND LENTIL SLAW
Recipe sourced from taste.com.au
2 tsp chopped fresh rosemary leave
2 tbls balsamic vinegar
1 tbls honey from The Honey Shoppe
2 tbls fresh lemon juice
12 small French-trimmed lamb cutlets from Day 2 Day Butcher
1 tbls extra-virgin olive oil
400g can lentils, rinsed & drained
300g shredded carrot
80g shredded baby spinach
2 tbls currants
Fresh basil leaves, to serve
Combine the rosemary, balsamic, honey and 1 tbs lemon juice in a shallow dish. Add lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
Meanwhile, combine oil and remaining lemon juice in a large bowl. Add lentils, carrot, spinach and currants. Season then toss to combine.
Lightly spray a large non-stick frying pan with oil. Heat over medium-high heat. Remove the lamb from the marinade, reserving marinade. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb loosely with foil. Set aside for 3 minutes to rest. Return pan to high heat. Add the reserved marinade. Simmer for 1 minute or until reduced and syrupy.
Arrange the carrot and lentil slaw on a serving platter. Top with the lamb and basil. Drizzle over the sticky balsamic sauce to serve.