PLATES: SPRING EDIT

Recipes to cook in blooming season >>

We’re well into Spring and feeling fresh about it. Plants and flowers are flourishing, and there’s a new boost of motivation to make a mess in the kitchen. We asked a few of Adelaide‚Äôs much-loved cooks what they prepare in the Spring time. Here‚Äôs what they had to say.

The Gator Club // Br-hash-etta

Chlo of The Gator Club shares a dish with dietaries in mind and a perfect meal for breakfast, lunch or dinner.

The br-hash-etta is our version of the classic bruschetta but completely gluten free and with a twist! The aioli gives it a tang and the lemon zest and fresh herbs in the salsa make it super fresh and perfect for spring!

// Serves 2 / Gluten Free / Vegan //

INGREDIENTS

Hash browns:

  • 400g white potato
  • 80g Nuttelex
  • Salt and pepper
  • 40g cornstarch

Salsa:

  • 2 diced tomatoes
  • 1/4 diced red onion
  • Basil
  • Dill
  • 1/2 a lemon
  • Lemon zest to taste
  • Salt and pepper

To plate:

  • Vegan aioli
  • 1 avocado
  • 1 lemon
  • Vegan feta
  • Micro greens to plate

METHOD

Hash browns:

  1. Peel all potatoes. Chop and boil 200g and grate the remainder 200g.
  2. Using a cheesecloth, squeeze moisture out of the grated potato.
  3. Drain and mash the boiled potato with Nuttelex, seasonings, and cornstarch.
  4. Mix in grated potato.
  5. Form into pucks and freeze.
  6. Fry in oil until golden brown.

Salsa

  1. Mix all ingredients in a small bowl

To plate:

  1. Spread vegan aioli on plate.
  2. Stack hash browns.
  3. Spoon salsa mixture over the top of hash browns.
  4. Slice avocado and lemon then place on plate next to hash browns
  5. Drizzle chilli oil over the top and finish with micro greens and vegan feta.

Braising boy // pork belly taco

Owner of Braising Boy Daniel shares a Mexican classic that’s meaty, well balanced, and much better than your Coles taco kit.

The pork belly is a slight take on a carnitas which is usually pork shoulder cooked in its own fat. Instead of using shoulder and having another pulled meat taco that drips all over your clothes (which it should precious people), I thought having a piece of pork belly makes it look a lot neater and cleaner to eat – plus has great texture with crunch of outside and softness of the inside of pork belly.

// Makes 15 tacos //

INGREDIENTS

  • 1 kg of pork belly – skin on scored
  • 2 oranges
  • 2 cinnamon quills
  • 2 cans of Coke
  • 500 g pork lard
  • 3 tbsp salt

Tomatillo Jam – accompaniment

  • 790 g can of Tomatillos – drained
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 lime and half of its rind
  • ¬Ĺ cup water

Avocado Salsa – accompaniment

  • 3 avocados
  • 2 spring onions
  • 1 handful of coriander – stalks and all
  • 1 jalapeno chilli
  • ¬ľ cup water
  • Salt – to taste

Slaw ‚Äď to serve on

  • ¬Ĺ cabbage sliced thinly
  • 2 tbs of apple cider vinegar
  • Salt – to taste
  • Corn tortillas – warmed when ready to serve in a fry pan with no butter or oil required

METHOD

  1. Place pork belly in deep roasting tray and season with salt. Squeeze the juice from oranges onto the belly, and then place oranges in tray with the cinnamon quills, Coke, and pork lard. Cover first with baking paper, then alfoil, and place into oven at 150 degrees for 3 hours or until pork shows almost no resistance (when poked with a knife). Allow to cool completely at room temperature. Discard oranges and cinnamon then wrap in foil and place into fridge for 2 hours (or overnight).
  2. Put all ingredients for tomatillo jam in pot and cook down on a low to medium heat until mixture has thickened (and has jam-like consistency). Once jam has cooled down, transfer to an airtight container that can be left in fridge for up to a week.
  3. Place all the ingredients for avocado salsa into a blender and blend until you have nice smooth consistency. Pour blended salsa into a bowl, ready to use.
  4. Chop and place all slaw ingredients in a bowl and mix well. Add more salt or vinegar if desired.
  5. Take pork belly out of fridge and cut into 1cm strips. Heat fry pan on a medium to high heat and cook off pork belly until golden brown and slightly crispy both sides. Cook the desired amount of pork belly and leave on a plate to the side ready to build taco.
  6. Plate up your taco! On a warm corn tortilla, place spoonful of avocado salsa, followed by pork belly and then top with slaw and tomatillo jam. (Optional – If you like you could add chopped coriander and diced onion.)

CUGINI CUCINA // Lemon & Coconut Amaretti

Cugini Cucina digital creators, Mary and Isabella, share a sweet recipe from nonna’s cookbook full of zest and love.

“A twist on the traditional amaretti biscuits sharing the flavours of lemon and coconut, perfect for spring! These have been popular amongst our family and friends and are perfect with a cup of coffee or tea.

// Makes 25 biscuits //

INGREDIENTS

  • 3 egg whites (large) 
  • 250 g almond meal 
  • 50 g fine desiccated coconut 
  • 200 g caster sugar 
  • 1 tsp vanilla extract 
  • Grated rind of 1 lemon 
  •  ¬Ĺ cup icing sugar 
  • 2 tbsp caster sugar 

METHOD

  1. Preheat your oven to 170c fan-forced and line a large tray with parchment paper. 
  2. In a large mixing bowl, lightly whisk the egg whites with a handheld mixer until soft peaks form. Then, add in the almond meal, coconut, sugar, vanilla and lemon rind and gently fold through with a spatula. Once the mixture has thickened, use your hands to bring the mixture together. 
  3. Place the icing sugar and caster sugar together in a small bowl. Taking a tablespoon of the mixture at a time, use your hands to roll into a ball and then roll lightly in the icing sugar. Place on the baking tray and slightly flatten. 
  4. Bake the biscuits for 15-17 minutes or until golden. Allow to cool and store in an airtight container. Enjoy!

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FOR THE YOUTH // BY THE YOUTH

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