Six warming recipes to try now autumn's upon us

Six warming recipes to try now autumn's upon us


Posted 19th Sep 2018 by Peter Byrne

It's crazy to think we're already over halfway through September - where has the year gone!?

As the temperatures start to dip and we get ready for the colder days to come, the temptation to enjoy some comfort food begins to take over. That's where these simple recipes come in - get ready to make the most of some seasonal flavours that you're guaranteed to love!

Isle of Wight Tomato Dhal with Shallot Tadka

Serves: 4-6

You’ll need:

For the dhal:

500g vine tomatoes, quartered
1tsp sugar
Salt & Pepper
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp ground turmeric
2 tsp ground coriander
200g red lentils, rinsed
½ tsp salt

For the shallot tadka:

2 tbsp olive oil
1 tsp fennel seeds, 1 tsp cumin seeds and ½ tsp chilli flakes pounded together in a pestle and mortar
2 echallion shallots, sliced

What to do:

1. Preheat the oven to 190 C

2. Spread the quartered tomatoes on a baking sheet and sprinkle with sugar, salt and pepper.  Drizzle with 1tbsp olive oil and bake in the oven for 30 minutes.  Let the tomatoes cool a little and then tip them into a deep bowl and roughly blend with a stick blender.

3. Heat 1 tbsp oil in a large saucepan. Add the garlic and spices and stir well for a couple of minutes then add the tomato mixture. Bring to a simmer, then cook, for 10 minutes before adding the lentils and salt. Pour in 800ml water, then bring the mixture back to a simmer for 20 minutes or so.  The lentils should be cooked and the dhal thickened by now. It will thicken further if you leave it to stand for a few minutes. Adjust the seasoning 

4. Meanwhile, to make the tadka, heat the oil in a frying pan, add the spices and cook for a couple of minutes, stirring now and then, until the mixture smells toasty. Add the shallots and cook, stirring often, for about 10 minutes or until they are soft and lightly browned. Season with a little salt.

5. Pour the dhal into a serving dish, top with the onion tadka and serve.

Slow Cooker Pork, Shallot, Red Pepper Goulash

Serves: 4                              

You will need 

1kg diced pork shoulder, diced into 3cm pieces
2 tbsp olive oil
400g shallots roughly chopped
2 red peppers, sliced
3 cloves garlic, crushed
2 tbsp mild paprika (unsmoked)
2 tsp caraway seeds
400g can chopped tomatoes
300ml water
Salt and freshly ground black pepper
150ml sour cream

Directions

1. Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.

2. Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper. Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight-fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.

3. When cooked divide between bowls and add a dollop of the sour cream on top.

4. Serve with crusty bread, plain steamed rice or even pasta.

Recipe courtesy of www.ukshallot.com

Fiery Asparagus and Chicken Pasta

Serves: 4

You will need

1 bundle asparagus
4-5 chicken thighs, cut into 6 pieces
1 tbsp olive oil
100g smoked pancetta or bacon, cubed
3-4 shallots, sliced
2 cloves garlic, crushed
1 green chilli, finely chopped or 1 tsp chilli powder to taste
1 tbsp rosemary, very finely chopped
1 400g tin chopped tomatoes
1 tsp sugar
Salt and pepper for seasoning
300g dried spaghetti pasta
50g parmesan cheese, grated

Directions

1. Trim the ends of the asparagus then chop the spears into 4-5 pieces.

2. Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

3. Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

4. Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some parmesan cheese before serving.

Recipe courtesy of www.enjoyasparagus.com

Butternut Pilaf with Almonds and Greek Yogurt

Serves: 4

You’ll need:

2 tbsp olive oil
2 tbsp butter
1 onion chopped
3 cloves garlic sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g pumpkin diced
800ml hot chicken stock
Salt and pepper
100ml Greek yogurt
100g radishes sliced
100g roasted almonds crushed
Small bunch mint roughly chopped
Small bunch coriander roughly chopped
1 chilli chopped

Directions

1. Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent. Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.

2. Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

Recipe courtesy of www.lovethecrunch.com  

Strawberry and Rhubarb Crumble

Serves: 6

You will need

500g rhubarb
100ml water
100 grams golden caster sugar
1 tbsp Stones ginger wine
250g  strawberries
75g butter
175g self-raising flour
1/2 tsp ground ginger
60g Demerera sugar
1 Crunchie bar, crushed

Directions

1. Preheat your oven to 180c.

2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.

3. Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.

4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs.  Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit. 

5. Bake for 30 minutes until golden and bubbling.

Recipe courtesy of BerryWorld

Raspberry Brioche Pudding

You will need:

45g butter
10-12 slices brioche
300g raspberries
125g sugar
4 eggs
500ml double cream
300ml milk
1 orange, zest only

Directions

1. Butter the brioche and cut the slices in half diagonally. Lay half of the slices in the bottom of a large ovenproof baking dish so that the corners overlap.

2. Mash half of the raspberries with 3tbsp of sugar and spread over the brioche. Arrange the rest of the slices over the crushed raspberries then scatter over the remaining whole raspberries, tucking them in between the slices and nestling in any crevices.

3. Beat the eggs in a bowl or large jug then beat in the remaining sugar, cream, milk and orange zest until well combined. Pour all over the brioche.

4. Heat the oven to 170C/150C fan and allow the pudding to soak while the oven comes up to heat. 

5. Once hot cook for 35-40 minutes so that the centre of the pudding has a wobble but there’s no runny liquid. 

Recipe courtesy of BerryWorld





autumnfoodseasonal


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