What starts at 4am,finishes by 7:30am and turns over $590 million in fruit and veggies every year? The Adelaide Produce Market at Pooraka, that’s what! One of Adelaide’s busiest and most active work places, it’s constantly on the move as pallets of the freshest produce don’t sit around for long. Seasonal food is always the tastiest, whether it be apples from Lenswood or carrots from Virginia, South Australia is renowned for the variety and quality of its produce. Mushrooms are one of the most versatile foods. There are so many delicious ways to use these fungi and Kim has just the right person to create the perfect mushroom dish. Special guest Jessica Leibig is a passionate cook and a whiz when it comes to creating new and nutritious dishes, and she shares one of her delicious creations with us: GRILLED BALSAMIC SWISS BROWN MUSHROOM WITH BEEF FILLET & ROASTED CAPSICUM TOMATO SALSA SERVES 4 Grilled Balsamic Swiss Brown Mushroom 4 medium Swiss brown mushrooms 2 tablespoons chopped fresh Oregano 2 tablespoons chopped fresh Thyme 2 tablespoons chopped fresh Parsley 4 tablespoons Maille Balsamic Vinegar of Modena 4 tablespoons Cobram Estate Extra Virgin Olive Oil G Fresh Sea Salt to taste Beef Fillet 4 beef fillets (about 3cm/1 inch thick) Cobram Estate Extra Virgin Olive Oil G Fresh Sea Salt G Fresh Cracked pepper Roasted Capsicum Tomato Salsa 4 medium red capsicums 4 ripe tomatoes 3 cloves of garlic (skin left on) 2 tablespoons Cobram Estate Extra Virgin Olive Oil 1 ½ teaspoon sugar 1 tsp paprika 2 teaspoon Maille Balsamic Vinegar of Modena 2 teaspoon _ finely chopped red chili (optional) Salt/ pepper to taste INSTRUCTIONS 1. Pre-heat oven to 200° Celsius. Halve each capsicum. Remove and discard seeds and membrane. Place capsicum, tomato and garlic cloves (skin left on) onto an oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 30 to 35 minutes or until browned and tender. Transfer capsicum, tomato and garlic into a heatproof bowl including any roasting juices. Cover with plastic wrap. Set aside for 10 minutes then peel skin o_ capsicum, tomato and garlic. Discard skin. 2. Finley chop the capsicum and tomatoes. Squeeze garlic out of skin and _ nely chop also. Add to bowl with rest of ingredients including roasting juices. Stir until all combined and season with salt and pepper to taste. Set salsa aside. 3. For the mushrooms, add chopped herbs, balsamic vinegar, olive oil and into a bowl and mix. Coat each mushroom on both sides generously with this mixture and set aside. 4. Season the beef fillets generously with salt, pepper and pat with olive oil. Heat a grill pan on high heat. Add beef fillets to the pan. For medium rare, sear on one side for 6 minutes. Turn onto sides to brown each side, then turn _ llet completely over and cook for another 5-6 minutes. Take out of pan, cover with aluminum foil and let the beef Fillets rest for at least 10 minutes. 5. While the beef fillets are resting, cook the mushrooms. Heat a little oil in a grill pan. Place mushroom top side down and cook turning often, for 3-4 minutes on each side or until tender. Baste mushrooms with any remaining marinade during cooking and season with salt to taste. 6. Place the salsa onto each plate. Top with beef _ llet, and then mushroom. 7. Garnish with dressed salad leaves and red onion (I used baby rocket and baby chard leaves) MESSY JESSY WATCH THE CLIP
