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Autumn Recipes 2019

What will fit the upcoming wet and cold weathers of Autumn? Definitely some hearty dish filled with seasonal veggies, meat or even a touch of pumpkin spice… Autumn isn’t Autumn without some pumpkin spice! Let’s get the pan on the fire and roast these recipes to perfection, shall we?

Vegetarian bean pot with herby breadcrumbs

This pot is filled with nutrients, low in calories and packed with flavours. It makes an ideal dish for a quick get together or for those still sticking to their weight loss new year resolutions. Here are the ingredients

Ingredients:

 

        - A slice crusty bread

        - ½ small pack parsley leaves for flavour

        - ½ lemon zest for extra savour

        - 2 tbsp olive oil cause it’s classy

        - pinch chilli flakes for a spicy taste that’s optional)

        - 2 leeks which need to be rinsed and chopped into half-moons

        - 2 carrots - thinly sliced

        - 2 celery sticks- finely sliced

        - 1 fennel bulb-finely sliced

        - 2 large garlic cloves

        - 1 tbsp of tomato purée!

        - few thyme sprigs to enhance the taste

        - 150ml white wine, who doesn’t love a little touch of that baby!

        - 400g can cannellini beans which needs to be drained

Now, let’s move to the Method of making this delicious dish!

Grill the bread, then cut into pieces and put in a food processor mixed with parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes. Then set aside.

Heat the left-over oil in a pan and stir fry the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over medium heat for 10 mins and add in the garlic and tomato purée. Cook for 1 min more, then combine the thyme and white wine. Leave to simmer for a minute, then add the beans. Then add extra water to the pot.

Bring the cassoulet to the boil and turn down the heat. Leave to simmer for 15 mins before taking off the thyme sprigs. Purée half the beans to thicken the stew. Season to taste. The dish is ready to be served topped with the herby breadcrumbs.

Autumn vegetable soup with cheesy toasts

Here is comfort food that will be very satisfying during the Autumntime. This low-fat soup is packed with wholesome vegetables and filling chickpeas. This bowl of warm goodness serves best with slices of toasted cheese-topped baguette to dip in.

Let’s begin cooking!

        - 1 leek- needs to be chopped small

        - 2 carrots

        - 1 garlic clove- chopped

        - 1 potato

        - 1 tbsp finely chopped fresh rosemary for flavour.

        - ½ tsp sugar as a little sweetness is a must.

        - 410g can chickpea that needs to be drained and rinsed

        - 3 tbsp chopped fresh parsley for freshness

        - 2 x 400g cans chopped tomato- the Italian feels.

        - 425ml/¾ pint vegetable stock- For more flavour and enhance the taste

Now let’s get the toast grilling, you will need:

        - 8 slices of baguette.

        - 1 garlic clove.

        - 50g Edam which needs to be finely grated

Let’s get these ingredients together!

Firstly, place the vegetables into a large saucepan along with garlic, rosemary, stock and sugar. Season the veggies, make sure to stir well,  bring to a simmer and cover.

Cook until the vegetables are being to become tender - we don’t want them to be soggy. 

In the meantime, preheat the grill on high. Now it’s time for some crushing ladies and gents. Blend the tomatoes until smooth. Then mix into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then. And now for the best part! The toast…add the garlic on both sides of the toast, grill on one side until golden and flip over, cover the grilling toast with Edam and grill until it’s done. Serve and enjoy with the piping hot soup. This dish is simply autumn in a bowl! 

Chicken tagine with lemons, olives & pomegranate

This dish is more for the family and is cooked in one-pot. Invite your family over and make them taste this unique, but a little spicy dish! All you need is:

        - 2 tbsp- olive oil

        - 8- chicken thighs

        - 1 -onion

        - 2- garlic cloves

        - 2- tbsp Moroccan spice mix, no worries, the preparations are below.

        - 1- large preserved lemon, skin only which are finely chopped

        - 2- large tomatoes

        - 1- chicken stock cube who doesn’t love the flavour on their food.

        - 1- tbsp honey

        - 1 tbsp red wine vinegar.

        - handful olives

        - 1- small lemon

        - ½- pomegranate - the seeds only

        - 100g- feta which is crumbled

        - small bunch of mint, need the leaves only

        - And the couscous for serving

For the Moroccan spice mix:

        - 1 tbsp cumin seeds

        - ½ tsp black pepper

        - 1 tsp ground cinnamon

        - 2 tbsp coriander seeds

        - 1½ tsp fennel seeds

        - good pinch saffron

        - ¼ tsp ground ginger

Take out the family pot, here is the method;

To begin with, heat 1 tbsp oil in a wide, shallow casserole dish. The chicken needs to be seasoned and cooked the skin-side down. Fry for 8-10 mins, until crispy.

Flip the chicken over and cook for another 5 mins, then take it out. Heat oven to 170C.

Add the rest of the oil and the onion to the pan. Stir, add the garlic and Moroccan spice mix all together and stir a couple of times. Add the lemon, stock cube, tomatoes, honey, vinegar and 750ml water. Bring the mixture to boil and then gently place the chicken on top. Cover with a lid and place to the oven for 1 hr. 

When it’s done, place the olives and lemon slices on top and sprinkle the lemons with a little oil. No, it’s not done yet! Put this baby back to the oven for about 20 mins, or until the sauce has reduced a little. Squeeze extra lemon if need be. Add the pomegranate seeds, feta and mint, and for the final touch - serve with couscous.  This dish might need a little effort, but it’s well worth the wait!

 So, what recipe are you willing to try this autumn?

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