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THE CITY
Winter produce is a winner at Dandenong Market Shopping in season tastes better and costs less. During the cooler months Dandenong Market has a wonderland of choice when it comes to finding the freshest, most flavoursome winter produce for those warm, delicious meals we look forward to when the weather turns. Dandenong Market’s resident chef, Tim Hollands, has some tips to help you make the most of the fruits and vegetables currently in season. “Winter produce doesn’t have to be all about boring broccoli and brussel sprouts!” he said. “Root vegetables, leafy greens and citrus fruits are also plentiful and offer great value at this time of year.”
CURRENTLY IN SEASON Apples Avocados Bananas Beetroot Broccoli Brussel Sprouts Cabbage Carrots Celery Leek
Lemons Mandarins Mushrooms Oranges Parsnips Pears Potatoes Rhubarb Spinach Silverbeet Spinach
You can spice up your winter menu with a range of hearty recipes like this one at dandenongmarket. com.au.
www.greaterdandenong.com
Featured Recipe
Braised Beef with Mediterranean Spices Serves 4–6
Method
Ingredients
► In
500g diced steak 2 brown onions, diced 2 sticks celery, diced ¼ cup plain flour 4 large field mushrooms, diced ¼ teaspoons sumac ¼ teaspoons turmeric ¼ teaspoons fennel seeds 1 tablespoon roasted garlic puree 3 tablespoons tomato paste 1 litre of water (red wine optional) 200g kipfler potatoes, washed and dried 4 heritage carrots, peeled 1 bunch English spinach 2 tablespoons fresh herbs, chopped Salt and freshly cracked black pepper, to taste
a large bowl mix the diced beef with roasted garlic puree, sumac, turmeric and fennel seeds. Set aside and allow to marinate (overnight if possible)
► Dust
beef in plain flour
► Using
a large casserole pot and oil, diced beef
► Add
diced vegetables, kipfler potatoes and tomato paste. Cook for a further 3 minutes
► De-glaze
of water
pan with 1 litre
► Bring
to the boil, then turn down and simmer for approximately 2 hours or until tender
► Steam
carrots and spinach until cooked
► Add
chopped herbs to the casserole and serve with carrots and spinach