Adelaide Central Market

With Easter just around the corner, it’s time to start planning your menu for the 4-day break! It’s also the perfect time to visit the Adelaide Central Market to stock up on the essentials – like hot cross buns and of course seafood.

The clever people at the market have developed some easy-to-follow Easter recipes, which customers can pick up in the market or download from their website.  In part two, after the break, Callum joins Michelle from Samtass Seafoods to prepare one of their delicious recipes, a barbecued seafood platter with saffron aioli.

Barbecued seafood platter with lemon and saffron aioli

Prep time: 30 minutes + marinating time

Cooking time: 15 mins

Serves 6

 

Ingredients:

3 blue swimmer crabs, halved

500 g green prawns, shell on

500 g mussels, de-bearded

2 squid tubes, cleaned, cut into 5cm squares and scored

4 flathead fillets

500g Pipi’s, drained

Salt flakes and freshly ground pepper

Lemon wedges to serve

Lemon, chilli and garlic dressing

4 cloves garlic, peeled and crushed

2 long red chilli (optional), deseeded and finely chopped

½ Cup lemon juice

1 Cup olive oil

1/3 Cup parsley leaves, finely chopped

Salt flakes and freshly ground pepper

 

Lemon & saffron aioli

¼ Cup lemon juice

Pinch saffron strands

2 egg yolks

1 teaspoon Dijon mustard

1 clove garlic, roasted and crushed

Salt flakes and freshly ground pepper

½ Cup olive oil

¼ Cup vegetable oil

 

Method:

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw-top jar.  Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes.  Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine.  With the motor going, slowly add oils until mixture becomes thick.  Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipis and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

 

Wild Loaf
Stall S43
Phone: 8211 7570
Email: info@wildloaf.com.au
www.wildloaf.com.au

Samtass Seafoods
Stall GO46-48
Phone: 8211 8600
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Adelaide Central Market
44-60 Gouger Street
www.adelaidecentralmarket.com.au
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Recipes:
www.adelaidecentralmarket.com.au/cooking/recipes/