Market fresh: recipes using the best of the season

Ingredients

1 tbsp olive oil

1 leek, trimmed and thinly sliced (white part only)

3 garlic cloves, finely chopped

1 long green chilli, deseeded and chopped

2 celery sticks (including leaves), thinly sliced

300g zucchini, quartered lengthways and sliced

1 large potato, peeled and diced

6 cups chicken or vegetables stock

400g can cannellini beans, drained and rinsed

75g baby spinach leaves, chopped

350g green peas, podded

Char-grilled bread, to serve

Basil and parmesan oil:

1 cup basil leaves (+ extra to serve)

1/2 cup finely grated parmesan (+ extra to serve)

50ml extra virgin olive oil

Method

1. To make basil and parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan. Stir in parmesan and set aside.

2. Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for five minutes until leeks softens.

3. Add zucchini and potato and cook, stirring often, for five minutes. Add stock, cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20-25 minutes until vegetables are tender. Add cannellini beans, spinach and peas. Simmer for five minutes. Stir through half of the basil and parmesan oil.

4. Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.

Serves 4-6.

This delicious Japanese-style eggplant dish can be served as a side dish or accompanied with rice or soba noodles for a light meal.

Ingredients

2 (about 350g each) plump eggplants

1/4 cup white miso (Shiro) paste

2 small red chillies, deseeded and finely chopped

1/4 cup mirin

1 tbsp caster sugar

2 tbsp vegetable, rice bran or grape seed oil

To serve:

micro-herbs (like red shiso)

shredded green onion and toasted sesame seeds

Method

1. Preheat oven to 200C fan-forced. Halve eggplants lengthways. Using a small sharp knife, score the eggplant flesh into a honeycomb pattern (do not cut through the skin). Place miso, chillies, mirin and sugar in a small bowl. Whisk to combine. Set aside.

2. Heat oil in a large non-stick heatproof frying pan over medium heat. Place eggplants flesh-side down into pan. Cook for two to three minutes until golden. Transfer eggplants flesh-side up onto a baking tray lined with baking paper.

3. Spoon miso mixture over eggplants. Roast for 25-30 minutes or until flesh is tender. Sprinkle with micro-herbs, green onions and sesame seeds and serve.

Serves 2-3.

You'll need 12 x metal skewers for this recipe, alternatively use soaked bamboo skewers.

Ingredients

800g thick-cut beef rump steaks, trimmed and cut into 4-5cm pieces

2 tbsp olive oil

3 garlic cloves, crushed

steamed jasmine rice, to serve

Chill, herb and green bean salad:

250g green beans, trimmed

1/2 small red onion, cut into very thin wedges

1 long red chilli, deseeded and thinly sliced

1 cup Thai basil leaves

1/2 cup small mint leaves

1 cup coriander leaves

Method

1. Thread beef onto 12 metal skewers. Combine oil and garlic in a small bowl. Brush beef on all sides to coat with garlic mixture. Set aside.

2. To make the salad, plunge beans into a frying pan of boiling water, cook for one to two minutes until just crisp. Refresh in cold water, drain and pat dry with paper towel. Combine beans and remaining salad ingredients in a large bowl.

3. To make the dressing, combine all ingredients in a screw-top jar. Set aside.

4. Preheat a char-grill pan or barbecue grill over high heat. Add beef skewers and cook for 8-10 minutes, turning every two minutes, (for medium) or cook to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.

5. Drizzle salad with the chilli jam dressing and gently toss to combine. Serve with beef skewers and steamed jasmine rice.

Serves 4.

Ingredients

4 x 175g thick pieces Atlantic salmon, skin on and pin-boned

250g truss cherry tomatoes, halved

olive oil cooking spray

5 radishes, trimmed

2 baby fennel, trimmed

75g baby rocket leaves

lime or lemon wedges, to serve

Chive and dill yoghurt dressing:

1/3 cup Greek-style natural yoghurt

2 tbsp lemon juice

1 garlic clove, minced

2 tbsp finely chopped chives

2 tbsp dill leaves, finely chopped

Method

1. To make chive and dill yoghurt dressing, whisk all ingredients in a bowl until well combined. Season with sea salt and pepper to taste. Mix to combine. Chill until ready to serve.

2. Using a V-slicer or very sharp knife, very thinly slice radishes and fennel. Plunge into a bowl of iced water and set aside for 5 minutes. Drain in a colander and set aside to dry.

3. Heat a greased char-grill over medium-high heat. Spray salmon and tomatoes with oil and season with sea salt and pepper. Char-grill salmon and tomatoes for 10-12 minutes (depending on thickness) until salmon is just cooked through and tomatoes are tender.

4. Arrange radishes, fennel and rocket in shallow serving bowls. Top with salmon and tomatoes. Drizzle with the dressing. Serve with lime or lemon wedges. Scatter with extra dill and chopped chives, if liked.

Serves 4.

Recipes courtesy of the Sydney Markets sydneymarkets.com.au