Eat

What more could your Dad, Step-Dad, Grandpa or favourite Uncle want for lunch on Father’s Day? This do-ahead pie has it all! The cooking process evaporates the alcohol in the beer so it’s safe for children to eat. Most casseroles tell you to brown the meat first but this is a chuck-it-all-in-and-cross-your-fingers kind of recipe, who’s got time for browning meat anyway? Enjoy! Serves 6-8 INGREDIENTS Pie1 teaspoon olive oil2 brown onions, diced4 cloves crushed garlic250g streaky bacon, diced2kg chuck steak, diced2 carrots, diced (optional)1 cup tomato passata or crushed tinned tomatoes375mls Coopers Pale Ale or your beer of choice1 cup chicken or beef stock, salt reducedBay leaves and sprigs of fresh thyme Mashed potato topping800g white potatoes40g butter, cubed1/2 cup warm milk50g grated parmesan cheese, extra to sprinkle Kale Chips1 bunch of kale, stalks removed, chopped into 5cm wedges1 tablespoon olive oilSalt and pepper METHOD Preheat oven to 150 degrees celsius.In a large ovenproof casserole pot, brown diced bacon in olive oil until crispy, remove from pot using a slotted spoon and put aside. Next, brown off onions in left over bacon fat with a pinch of salt until soft and translucent. Add crushed garlic for the last minute. Return bacon to pot along with beef, tomato passata, beer, stock, bay leaves and thyme. If using, the carrot can also be added at this stage. Season with black pepper, don’t add any more salt until the end, it may not need any after the sauce is reduced. Stir all ingredients together and wrap pot tightly with foil, or cover with a well fitted lid. Bake in the oven for 2.5-3 hours or until meat is tender and almost falling apart. Remove meat from pot using a slotted spoon and put aside, reduce sauce that is left until it is thick enough to cover the back of a spoon. Check seasoning then return meat to pot and stir to combine. Meanwhile, for the mash, peel potatoes, cut into 1/4’s and place in a saucepan of cold salted water. Bring to the boil and cook until soft in the middle. Drain well, return to pot and mash with butter. Next add warm milk and grated parmesan, stir to combine, but do not over mix. Check seasoning and add salt and pepper if needed. Increase oven temperature to 200 degrees celsius. Place generous scoops of mash on top of beef mix in pot, sprinkle top with extra parmesan and bake for 10-15 minutes or until golden. As you place the assembled pie in the oven also pop in kale leaves, tossed in olive oil, sprinkled with salt and pepper and placed in a single layer on a lined baking tray. These will also take 10-15 minutes. This pie can be made in advance and reheated as needed. After topping beef mix with mash, place in fridge and then follow recipe as per instructions. It will take about 45 minutes if the pie has been in the fridge. The kale chips are best cooked just before serving.

Couldn’t you just face plant into a dish of this? It‘s the ultimate comfort food! You can mix up the cheeses, adding in brie, blue, or a really sharp cheddar. For a grown-ups version Gorgonzola and sautéed mushrooms are a great addition and it’s the perfect vehicle for some steamed broccoli, carrots, corn or peas if you’re trying to get more veggies into the kids.

Supermarket Swap raises awareness of what is sneakily added into our food and makes it easy for other time-poor parents to slowly make some simple changes too.

It’s National Potato Day; and who doesn’t love the humble spud? However you have them; mashed, baked, fried, in their jackets or out of them, curly, straight or crimpy, the good old ‘tater is classic comfort food! To celebrate National Potato Day we have a winter classic recipe from Spud Lite; it’s hearty, it’s warm, it’s filling, and it’s full’o’spuds!

Fussy eating is actually a normal part of toddler development. It is an “umbrella term” for a broad range of eating characteristics. Karina Savage from Smartbite talks us through fussy eating and how we can help encourage our kids to try new foods.

Kids nutrition and fussy eating expert Karina Savage from Smartbite has developed this Vitamin C loaded healthy muffin for kids that will win over even the fussiest of little people!

A definitive listing of Adelaide’s best chocolate + our fave pick from each location! And if that’s not enough, we’ve also got a chocolate cheat sheet so when you’re on the hunt for Adelaide’s best chocolate, you know your single origin from your couverture.

Burgers are fun food the kids will love! These chicken sliders are always a winner, especially when kids can choose their fillings and build their own burgers.

INGREDIENTS 1 1/2 cups organic rolled oats¼ cup ground almonds1/4 cup brown rice flakes2 cups almond milk2 cups boiling waterPinch salt3 tspn ground cinnamon2 bananas, chopped1/3 cup slivered almonds, toasted1/3 cup Greek yoghurtHoney, to drizzle METHOD Preheat oven to 180ºC (160ºC fan-forced).Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey. SERVES2COOK TIME10PREP TIME5DIFFICULTYEasy adelaidecentralmarket.com.au/recipe/almond-banana-cinnamon-porridge/

Mothers Day is here and this is my favourite pancake recipe, the lemon curd is the perfect tangy accompaniment. They taste even better if you can get someone to make them for you, and eat them in bed. Enjoy! INGREDIENTS Pancakes 1 cup Greek Yoghurt (unsweetened)11/2 cups Self Raising Flour1/2 teaspoon salt1 tablespoon castor sugar or honey1 large egg, lightly beaten3/4 cup full cream milkbutter for cooking125g blueberries Lemon Curd 1/3 cup lemon juicezest of half a lemon3/4 cup sugar75g butter3 whole eggs, lightly beaten METHOD Whisk milk, yoghurt, honey/sugar and egg together.Sift in flour and salt and whisk until all lumps are gone. Heat butter in a heavy based frying pan and cook 3 smallpancakes at a time. Allow bubbles to rise to the surface of thepancake and pop before flipping and cooking for a further minute.Stack under a tea towel to keep warm and soft until serving. For the lemon curd, mix together lemon juice, zest, butter and sugarin a microwave safe jug that is big enough to use a stick blender in. Place in microwave to melt butter and combine ingredients. Next, addthe lightly beaten eggs and blitz with the stick blender to combine. Return to the microwave for 2 minutes, blitz again with the stick blender.Return to the microwave for 45 second-1 minute intervals until it has set,blitzing after each turn back in the microwave. It will look like it has curdled/been cooked too much however it will come back to a creamy curd once blitzed. Serve pancakes, blueberries and lemon curd together with a dusting of icing sugar. @foodbyannabel foodbyannabel.com.au OR TRY THESE BANANA MUFFINS ========>

SERVES6COOK TIME2 hoursPREP TIME20 minsDIFFICULTYEasy INGREDIENTS 2 kg lamb2 tbsp rosemary chopped3 cloves garlic crushed2 tbsp baby capers drained50 g quince paste chopped2/3 cup (50g) fresh breadcrumbs1/4 cup (60ml) extra virgin olive oilSea salt and freshly ground black pepper6 small sprigs rosemary extra Mint salsa verde1 clove garlic crushed1 tbsp baby capers drained1/4 cup baby cornichons1/3 cup mint leaves1/4 cup parsley leavesSea salt and freshly ground black pepper2 tbsp lemon juice1/4 cup extra virgin olive oil METHOD Preheat the oven to 180°C (160°C fan-forced).Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped. adelaidecentralmarket.com.au

SERVES8COOK TIME30PREP TIME20DIFFICULTYEasy INGREDIENTS 2 eggs, lightly beaten2 cups self-raising flour, sifted1/3 cup caster sugar (75g)2 cups buttermilk (500ml)50 g unsalted butter, melted2 tsp vanilla bean pastespray oil, for cooking2 125g punnets blueberriesLemon curd1/2 cup lemon juice (125ml)1 tbsp finely grated lemon zest4 large eggs, lightly whisked and strained225 g caster sugar125 g soft, unsalted butter METHOD 1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.Serve pancakes with lemon curd and scatter over the remaining fresh blueberries. For more recipes visit adelaidecentralmarket.com.au/recipe