Catriona at the markets.
Learning some cooking tips.
Very happy with the end product.
Come shopping with Catriona and go back to basics with cooking lessons with Rosa Matto.
Adelaide Central Market has around 80 stalls selling fruit, vegetables, flowers, plants, bakery items, cheeses, oils, sushi, Asian greens, Barossa Valley meats, seafood and tempting Continental delicatessen items. It has been operating since the late 1870s and is patronised by restaurateurs, chefs, caterers and people with a curiosity for fresh, interesting food.
The colourful and multi-cultural market is part of the busy Gouger Street precinct with its many restaurants, and shoppers invariably stop for coffee and baguettes between visiting stalls.
Since 1989 the Central Market has been the hunting ground for Rosa Matto and her students. Rosa gives lessons from her open studio kitchen and everything starts from scratch — including shopping for the ingredients for the day's lesson.
The stainless steel kitchen has lots of natural light, and Rosa's classes are very hands-on. Nothing is pre-prepared. You work in pairs, but each person has a different recipe. Students get to taste what everyone has cooked, along with a glass of wine.
Rosa's classes extend from sauce-making to elegant dinner party menus, sometimes with the assistance of other South Australian chefs, and always focusing on using local produce. She also teaches bread and pasta-making, and has a Kids Can Cook series.
SPAGHETTI AL FRUTTA DI MARE
Fish, shellfish, small clams in the shell, mussels, prawns, calamari, tuna etc
5 tablespoons of olive oil
2 large cloves of garlic
1½ tablespoons chopped parsley
red chilli, chopped
1 tin of peeled, chopped and drained tomatoes
100 mls dry white wine
400g pasta
torn basil leaves
black olives
If using mussels, scrub well, remove beard and steam open in a pan with ½ cup of water. Strain liquid and reserve.
If using clams, wash and scrub in three changes of water or until there is no sand left in the bottom of the bowl. Put into a pot with tight-fitting lid and turn heat to high. Check often and remove any clam which opens (otherwise the meat will toughen). Some will not open, so discard. Line a strainer with kitchen paper or a coffee filter and filter clam juices. Lightly cook all other fish to be used.
In large frying pan, sauté garlic, and add parsley and chilli. After a minute, add tomato pieces. Cook for two minutes, add the wine and reduce slightly.
Cook pasta to less than al dente, drain and add to the pan. Add clam and mussel juice and cook, stirring all the time, until juices have evaporated.
Put in serving bowl, add basil leaves, pour on pasta and toss. Check for salt and pepper. Scatter olives over the top.
BARBECUED STUFFED FISH
1 large fish — cleaned
Filling
2 large onions, chopped
Zest of 2 lemons
2 teaspoons of cumin
½ cup chopped almonds
2 tablespoons of currants
1 cup of cooked rice
2 tablespoons of chopped parsley
1 tablespoon of olive oil
1 tablespoon of butter
Sauté the onions in butter and oil until soft. Add cumin and almonds and cook until golden. Add currants, rice and parsley. Stuff the fish with this mixture.
Brush fish all over with extra olive oil and sprinkle with a little extra cumin.
Wrap in foil and bake in a covered Webber for 20 minutes. Open foil and bake a further 10 minutes. Serve with lemon wedges.
TOMMY RUFF AL FORNO
1 or 2 tommy ruff per person, filleted
fresh breadcrumbs
olive oil
Make a mixture to your taste of the following:
Parsley
Chives
Rosemary
Basil
Garlic
Chilli
Lemon zest
Lemon juice
Chop all ingredients in proportions to your liking and bind together with a little olive oil, salt and pepper.
Open each fillet like a book and spread one tablespoon of the mixture on one side, close over and set on a baking tray which has been lightly oiled. Pour a little olive oil over each fish and sprinkle with breadcrumbs. Cook at 180ºC for about 5-7 minutes or until cooked right through. Serve with salad and oven-roasted potato cubes.
COCONUT FISH CURRY
1 kg small fish cutlets or fillets in 3cm x 3cm, use firm fleshy fish such as schnapper, perch, salmon
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons turmeric
2 teaspoons roaster coriander seeds, powdered
2 teaspoons red chilli powder
¼ cup tamarind pulp
salt to taste
1 can coconut extract
Coat fish with salt and half the turmeric. Set aside. Mix all the other ingredients to make a thick gravy. Simmer for 15 minutes. Add fish and finish cooking in a covered pan, either on top of the stove or in a medium hot oven.
Adjust salt and serve with steamed white rice.
