Trainer Chef Mark and his class of international students were very busy today in the Market Kitchen, tucked away just above the bustling Adelaide Central Markets. Being week four of the Commercial Cookery course Chef Mark had the students produce three different dishes, each just as delicious as the last.
The first of these were some sweet potato mini quiches, along with the all time classic “honey joy” which I am sure for many here in Australia, was a lunchbox and party staple growing up. These great looking and even better tasting mini delights were though unfortunately, not for us to eat, but were instead destined to be the appetisers at an Adelaide Fringe show taking place in the Market Kitchen the next day. We were all more than slightly envious of those lucky Fringe goers, but we’re sure the value of a good “honey joy” and quiche is not lost on them.
Up next for the international students was producing a bruschetta, and this was no ordinary bruschetta as the recipe for it is in fact the brain child of Chef Mark and is a closely guarded secret which we will now share with you (sorry Chef Mark). The bruschetta the students were to make consisted of caramelised onion, cream cheese and spinach, served on a toasted sourdough with a garnish of parsley oil. Chef Mark also demonstrated for the students the importance of ‘plating up’, and in regards to food presentation he says “you have to make people want to eat it”. We can definitely vouch for this, as we really did want to eat that bruschetta, after he had presented it so beautifully.
Mini Sweet Potato Quiche, (makes 12-24 depending on the size of you muffin tins)
- 1kg sweet potato
- 1 tablespoon of oil
- 30g of butter
- 4 leeks, white part only and finely sliced
- 2 cloves of garlic, crushed
- 250g of feta cheese, crumbled
- 8 eggs
- 1/2 cup of cream
- Preheat the oven to 180 ºC and grease your muffin tins (if you want mini quiches then make sure you use a smaller size muffin tin). Alternatively to greasing you can use small muffin/cupcake cases to prevent them from sticking to the trays.
- Steam the sweet potato until tender, then drain well and set aside
- Heat the butter and oil in a fry pan, then add the leak and cook for 10 minutes stirring occasionally or until golden brown. Then add the garlic, cooking for a further 1 minute. Then remove from the heat and allow to cool before stirring in the feat and sweet potato.
- whisk the egg and cream together, whilst seasoning with black pepper and salt. Then pour this mixture into each muffin case or muffin tin hole until three quarters filled.
- Press the vegetable filling into the semi filled muffin case and press down gently.
- Bake for 25-30 minutes or until golden brown.
- leave in the tins to cool for at least five minutes before serving