Market Day + Free Recipes!

Join us for our Market Day on the 8th of December!
Bring along your family and friends for an exciting time at Roselands! 
The Market Day will be held on Ground Floor, near Woolworths.
Take advantage of our special offer, for this Sunday ONLY!

Spend $50 or more in The Markets (excluding major retailers) between 11AM - 2PM to receive a 3 piece spoon set from Carl Schmidt Sohn! 
Simply take your receipts to the Carl Schmidt Sohn pop up located near Top Juice to claim your gift. 

See below for delicious free recipes:

MOROCCAN CHICKEN

Ingredients

4 tablespoon olive oil

4 chicken breasts

4 heaped tablespoons Moroccan seasoning

1/2 cup coriander, chopped, plus extra sprigs to serve

 

Method

Step 1

Heat a barbecue grill or chargrill or electric frypan on medium-high.

 

Step 2

Score chicken breasts on one side only

Rub oil over chicken then sprinkle/rub in with Moroccan seasoning

Push chopped coriander into scored side of chicken breast

 

Step 3

Cook in electric frypan until well cooked through – turning once

 

Step 4

Serve with Potato and pea salad

 

 

Potato Pea and Mint Salad with creamy yogurt dressing

Ingredients

2 x 500g packets microwave-ready chat potatoes

380g (2 1/2 cups) frozen peas

365g (2 1/2 cups) frozen podded edamame

200g smooth feta, crumbled

2 bunches mint, leaves picked

55g (1/3 cup) chopped pistachio kernels, to serve

250ml (1 cup) Birch & Waite Greek Style Yoghurt, Feta & Dill dressing

 

Method:

Step 1

Cook the potatoes in microwave. Set out to cool.

 

Step 2

Meanwhile steam peas and edamame in microwave until just tender.

Drain and refresh under cold water. Drain.

 

Step 3

Cut the potatoes into thick slices.

Arrange on a large platter with the peas, edamame, feta, mint leaves and pistachios.

Season well and drizzle the dressing over.

 

 

PRAWN COCKTAIL & PASTA SALAD

Ingredients

300g dried penne pasta

1kg cooked prawns, peeled, deveined, tails intact

1 Lebanese cucumber, halved, thinly sliced

1 avocado, thinly sliced

60g baby leaf salad mix

1 bunch fresh chives, finely chopped

1/4 cup small fresh mint leaves

2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve

Lemon wedges, to serve (optional)

 

Dressing

170g (2/3 cup) whole-egg mayonnaise

1 1/2 tablespoons tomato sauce

1 tablespoon fresh lemon juice

3 teaspoons Worcestershire sauce

 

Method:

Step 1

Cook the pasta in microwave.

Refresh under cold water and drain.

 

Step 2

Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.

 

Step 3

Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a festive platter

 

 

TRADITIONAL SHERRY TRIFLE

Ingredients

Sponge Jam Roll – store bought or home made

Sweet Sherry or Apera

Slivered almonds

Vanilla custard

Tinned peach slices

Whipped cream

Fresh seasonal berries for topping

 

Method:

Step 1

Cut sponge cake in slices and line bottom of bowl

Drizzle with sweet sherry so sponge cake is thoroughly moist

Sprinkle with slivered almonds

Pour custard over sponge and almonds

Place peach slices over custard

Spoon thin layer of crème over peaches

 

Step 2

Repeat these layers once more in same order

 

Step 3

Add final layer of crème then add fresh berries to decorate the top of the trifle

 

 

We hope you enjoy these delicious recipes and join us for the Market Day on the 8th of December!