Last week I met Paul at his exotic mushroom stand. So magical, so enticing that I couldn't help but buy a bag. There were Swiss browns, lovely vivid orange pines from Oberon, cloud ears and fresh shiitake. Later the evening, I gently stirred my mushrooms into a silky risotto with a drizzle of Paul's precious truffle oil. Mmmm....
I visited Andrew at my favourite fruit and veg stand where I gathered a basket of kipfler potatoes, little baby carrots, a beautiful bunch of crisp and deep green silverbeet, and a few bunches of delicate and fragrant herbs. Andrew threw in a bunch of wild garlic and I was ready to go.
A quick stop at the free range chicken stand and I had a roast chook for our Sunday night dinner! The flowers are great at the market too, but the best thing ever is on the way out when I buy all of the Saturday papers. My true idulgence..... ha!!!!
This time of year is perfect for late summer stone fruit and for the second week in a row I couldn't walk past the stand selling the sweetest blood plums you could imagine. I poached them in cinnamon and star anise and served it with a big dollop of organic yoghurt on the side. Yummy!
Poached Sweet Blood Plums
2 cups water
3/4 cup raw sugar
2 cinnamon quills
3 star anise
1 vanilla bean pod, cut in half
1kg blood plums
- Bring the water and sugar to a rolling boil. Add the cinnamon, star anise and vanilla bean pod. Simmer for 5mins.
- Turn the heat to the lowest point possible and add the fruit. Poach slowly for 20mins or until tender. Remove the fruit from the syrup.
- Reduce the syrup by half or until you have a nice glaze. Pour over the fruit and refrigerate. Serve the poached blood plums with creamy yoghurt on the side.
My market-inspired dinners are ready by lunch time each day at both of my stores. Just view the 'Daily Dinner Menu' at www.simmonelogue.com