Oxford Freshmarket Recipes

Sweet Potato, Coconut & Cardamom Soup

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Vegetarian

Dinners

Lunch

1 tbsp coconut oil or olive oil

1 onion, chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

½ tsp ground cardamom (or 3–4 whole pods, crushed)

700g sweet potatoes, peeled and diced

400ml can coconut milk

3 cups vegetable stock

Salt and black pepper, to taste

Juice of ½ lime (optional, for brightness)

Fresh coriander or chilli flakes, for garnish

Classic Beef Stew

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180

Dinners

Main Course

Hearty Meals

1 kg stewing beef, cut into chunks

Salt and pepper, to taste

2 tbsp flour (for dusting)

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tbsp tomato paste

3 cups beef stock

1 cup red wine (optional, or substitute with more stock)

3 large carrots, peeled and chopped

2 potatoes, peeled and cubed

2 celery stalks, chopped

2 bay leaves

1 tsp dried thyme

1 tsp rosemary

1 cup frozen peas (added at the end)

Lemon Sorbet

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240

Mins

Desserts

Something Sweet

Summer Meals

1 cup water

1 cup granulated sugar

1 cup freshly squeezed lemon juice (about 4–5 lemons)

1 tbsp lemon zest

Optional: fresh mint or lemon slices for garnish

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Beef & Chickpea Curry

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120

Indian Meals

Dinners

Lunch

Hearty Meals

2 tbsp oil (vegetable or coconut oil)

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

500g beef stewing meat, cut into chunks

2 tsp curry powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

¼ tsp chilli flakes (optional)

2 tbsp tomato paste

1 can (400g) chopped tomatoes

1 can (400g) chickpeas, drained and rinsed

1½ cups beef stock

Salt and black pepper, to taste

Fresh coriander, for garnish

Cooked rice or roti, for serving

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Pork Belly With Mash

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120

Dinners

Hearty Meals

Main Course

1–1.2 kg pork belly, skin scored
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp fennel seeds (optional)
1 onion, sliced
2 carrots, chopped
2 garlic cloves, smashed
1 cup chicken stock
1 tbsp apple cider vinegar or lemon juice

1 kg potatoes, peeled and cubed
½ cup milk
¼ cup butter
Salt and pepper, to taste
Optional: cream or garlic for extra richness

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Homemade Meatballs

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Meat

Dinners

Lunch

Appetizer

500g ground beef (or beef & pork mix)

½ cup breadcrumbs

¼ cup milk

1 egg

2 tbsp finely chopped parsley

2 cloves garlic, minced

½ onion, finely grated or chopped

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil (for frying)

2 tbsp olive oil

2 cloves garlic, minced

1 can (400g) crushed tomatoes

1 tsp sugar

Salt and pepper, to taste

Fresh basil or parsley, to serve

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Pumpkin Pie

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Desserts

1½ cups all-purpose flour
½ tsp salt
½ cup (115g) cold butter, cubed
3–5 tbsp cold water

2 cups pumpkin purée (canned or homemade)
¾ cup brown sugar
2 large eggs
1 cup evaporated milk or cream
1 tsp vanilla essence
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt

Air Fryer Potatoes

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Air Fryer Friendly

Side Dishes

4 medium potatoes, washed and cut into cubes or wedges

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp dried rosemary or thyme (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Spicy Grilled Shrimp

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Lunch

Seafood

Main Course

500g large shrimp or prawns, peeled and deveined (tails on optional)

2 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp ground cumin

½ tsp chili powder

¼ tsp cayenne pepper (adjust to taste)

Salt and black pepper, to taste

1 tbsp chopped fresh parsley or coriander, for garnish

Lemon wedges, for serving

Beef With Broccoli & Rice

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Lunch

Health & Wellness

500g beef steak (sirloin or flank), thinly sliced
2 cups broccoli florets
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional)

¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp brown sugar or honey
½ cup beef stock or water
1 tsp sesame oil (optional)
Pinch of black pepper

2 cups cooked white or jasmine rice
Sesame seeds and sliced spring onions (for garnish)

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Honey Glazed Chicken Thighs & Satsuma Salad

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Health & Wellness

Main Course

Lunch

6 bone-in or boneless chicken thighs, skin-on if preferred
Salt and black pepper, to taste
2 tbsp olive oil
3 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp fresh thyme or ½ tsp dried
Juice of ½ a lemon

3 satsumas (or naartjies), peeled and segmented
4 cups mixed salad greens
½ red onion, thinly sliced
¼ cup feta cheese, crumbled
¼ cup pecans or walnuts, toasted
1 avocado, sliced (optional)

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste

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Mediterranean Chickpea Salad

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Health & Wellness

Salads

Side Dishes

1 can (400g) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ red pepper, diced
¼ cup black olives, sliced
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley
Optional: 1 tbsp chopped fresh mint or basil

3 tbsp olive oil
1½ tbsp lemon juice (freshly squeezed)
1 tsp red wine vinegar (optional)
1 clove garlic, minced
½ tsp dried oregano
Salt and black pepper, to taste

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Recipes

What's cooking?

Category

Ingredients

Sweet Potato, Coconut & Cardamom Soup

Classic Beef Stew

Lemon Sorbet

Beef & Chickpea Curry

Pork Belly With Mash

Homemade Meatballs

Pumpkin Pie

Air Fryer Potatoes

Spicy Grilled Shrimp

Beef With Broccoli & Rice

Honey Glazed Chicken Thighs & Satsuma Salad

Mediterranean Chickpea Salad