September 27, 2019
Top Autumn Recipes 2019
The onset of Autumn should be cherished for the bounty of late vegetable harvests and orchard fruits. This season, you can indulge in some flavoursome and delicious foods before the long nights of winter fully set in.
Full-flavoured fruits such as pears, apples, figs and plums abound in Autumn. They are equally suitable for sweet and savoury dishes.
Let’s take a peek at some of the top Autumn recipes on Kitty Bingo!
- 2 tbsp olive oil
- 2 onions – finely chopped
- 1kg pumpkin or squash
- 700ml vegetable stock or chicken stock
- 150ml double cream
- 2tbsp olive oil
- 4 slices wholemeal seeded bread
- a handful of pumpkin seeds
Method: Heat 2 tbsp olive oil in a saucepan. Cook 2 finely chopped onions for 5 mins. Follow by adding 1kg pumpkin or squash to the pan. Stir until it starts to soften and turn golden. Pour 700ml chicken stock or vegetable stock into the pan.
You can season with either salt or pepper. Simmer for 10 mins until the squash is very soft. Pour 150ml double cream into the pan, then purée with a hand blender.
To make the croutons – cut 4 slices wholemeal seeded bread into small squares and add 2 tbsp olive oil in a pan to heat. Fry the bread until it starts to become crisp. Put a handful of pumpkin seeds to the pan and let it cook for a few mins more. Serve scattered with croutons and seeds.
Quick Creamy Chicken and Sweet Potato Bake
- 1kg sweet potatoes, peeled, cut into 5mm-slices
- 300ml Bulla Creme Fraiche
- 125ml (1/2 cup) Bulla Cooking Cream
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh tarragon
- 200g meat from barbecue chicken, shredded
- 2 green shallots, chopped
- 105g (1 1/4 cups) grated cheddar cheese
Method: Place the sweet potato in a large microwave-safe bowl. Add 60ml (1/4 cup) water and preheat oven to 200C/180C. Cover with two sheets of plastic wrap. Cook in the microwave for 8 minutes on High until tender. Drain and set aside.
Grease lightly a 6cm-high 30 x 20cm baking dish. Combine the tarragon, garlic, cooking cream and creme fraiche in a jug. Season. Layer the sweet potato, shallot, chicken and 80g (1 cup) of the cheese in the prepared dish. Pour a little of the cream mixture between each layer.
The remaining cream mixture can be poured over the top. Scatter over the remaining cheese and bake until golden and the cheese is melted. It usually takes 30-35 minutes. Set aside for 10 minutes before serving.
Hearty Ham Hock and Bean Stew
- 375g pkt dried white beans, rinsed
- 1 brown onion, quartered
- 2 large (about 1.9kg) ham hocks or ham bones
- 1 carrot, coarsely chopped
- 2 bay leaves
- 1 celery stick, chopped
- 2 sprigs fresh continental parsley
- 2 tablespoons extra virgin olive oil, plus extra, to serve
- 10 peppercorns
- 1 leek, finely chopped
- 875ml (3 1/2 cups) water
- 2 garlic cloves, crushed
- 2 bunches baby Dutch carrots, scrubbed
- Baby parsley leaves, to serve (optional)
- 300g (2 cups) frozen broad beans, thawed, peeled
Method: Put the white beans in a bowl. Cover with cold water. Reserve for 8 hours or overnight to soak. Rinse under cold running water.
Place the hocks or bones, peppercorns, parsley, bay leaves, celery, carrot, onion in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Simmer until meat is falling off the bone. Put hocks or bones to a large bowl. Strain the stock, reserving liquid. Coarsely shred the ham once cool and discard the bones and fat.
Take a large saucepan and heat the oil over medium-low heat. Mix the leek and garlic. Cook and stir until soft and aromatic. Follow by stirring in the white beans. Add 3 cups of the reserved ham stock and water. Bring to a simmer.
Reduce heat to low and cook until beans are just soft. Do not forget to add the carrots. Simmer until carrots are tender. Usually, it takes around 20 minutes. Use the back of a spoon to mash the beans against the side of the pan. Stir in the broad beans and ham. Season with pepper. Serve drizzled with extra oil.
These recipes couldn’t be easier. Which one are you going to choose?