Delicious Autumn Recipes
The weather is turning. Yesterday I woke for the first time this year to a frost.
Just a touch and only in the hollows and furrows of the landscape, the coldest parts that trap the chilly air and where the pale sun had not yet thawed. But it was frost nonetheless, causing my takeaway coffee to steam profusely and cool considerably by the time I jumped in the car (complete with frosted windscreen).
Autumn is one of my favourite times of year: its for blustery walks when the air is filled with dancing red leaves and the brisk breeze requires a scarf; when your nose starts to feel the nip and your cheeks flush briskly (a welcome change from the summer flush!); when the required clothing is layers, and not just one but lots of cosy layers, and wellie boots, and big coats and quirky hats, be it a beanie or a fetching felt number.
But the one thing that Autumn brings that tops it all has to be the seasonal food – there is no doubt about it that Autumn is the best time of year for comfort food. Soups, stews, pies, risottos all are perfect for when the nights draw in. After a summer of one too many salads is there anything better than reaching for the lentils and beans, with a rich warming soup on the stove and perhaps leg of rosemary lamb roasting in the oven; only to be topped by a proper pudding, an apple pie perhaps, baked to golden perfection.
With apples, blackberries and pears ripe and ready to fall you could warm the cockles with a crumble or pie. We see the return of the ‘winter veg’, cabbage, carrots, cauliflower, celery, kale and my personal favourite, the trusty leek, all delicious in soup. The comforting staples of parsnip, potato and turnip add that much needed ‘stodge’, on the side of duck, grouse or lamb all at their best in the Autumn months.
Whilst I would love to profess myself whimsically inventive in the kitchen I feel this would be slightly misleading, if not a downright lie. Whilst I am quite happy following recipes, for me it’s the height of innovation to occasionally stray from the method by adding an extra dash of salt, or replacing the paprika with sweet, or if I’m feeling particularly devil-may-care, smoked paprika. Consequently, inventing my own autumnal recipes would I fear result in at best a lacklustre dish, and at worst, potential food poisoning. So, for the safety of your taste buds and your tummy, here are five delicious recipes for those Autumnal days selected by our team here at C and C, to warm the toes and the heart!
Butternut Squash soup with chilli and creme fraiche by BBC Good Food.
Prep time: 15 mins | Cook: 50 mins | Serves: 4
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus more to serve
- Heat oven to 200C/180C fan/gas 6.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Easy Apple Pie by Blessthismessplease
Prep time: 15 mins | Cook: 45 mins | Serves: 8-10
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1-2 teaspoons cinnamon
- Dash of salt
- About 5 cups thinly sliced apples (peeled and cored), 8-10 medium apples
- 2 tablespoons butter, cut into small pieces
- Double pie crust
- 1 egg white + 1 tablespoon water
- granulated sugar, optional
- Mix first 5 ingredients together in a medium bowl.
- Roll out and place an uncooked pie crust in the bottom of a deep 9-inch pie plate.
- Place the apple mixture in the uncooked pie shell. Place small pieces of butter on top of apple mixture.
- Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow steam to vent.
- Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
- Bake at 450 for the first 15 minutes, then reduce the heat to 350 and continue cooking for an additional 30 to 40 minutes, or until the top is golden brown.
- If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with foil for the last 15-20 minutes of baking to prevent over-browning.
- Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.
Autumn Vegetable Stew by The Telegraph
Prep time: 20mins | Cook: fast | Serves: 8-10
- 1 red onion, finely chopped
- 2 garlic cloves
- 1 celery heart, finely chopped
- 1 bunch swiss chard, stalks chopped finely and leaves chopped roughly
- 2 tbsp olive oil
- 2 fennel bulbs, cut into wedges
- 1 ripe tomato, halved
- Few sprigs of thyme
- Knob of unsalted butter
- 300g wild mushrooms (porcini, chanterelles, trompettes) cleaned
- 6 waxy potatoes, peeled, cut into wedges and parboiled
- In a heavy casserole pan with a lid, slowly fry the onion, garlic, celery and chard stalks in a generous amount of olive oil until they are really soft and sweet. Add the fennel, tomato, thyme and butter. Cover with the lid and cook for another few minutes.
- Once the fennel has started to soften, add the mushrooms, followed by the cooked potatoes. Allow to cook for a few minutes and then take a look: it should be glossy, juicy but not wet, well-seasoned yet delicate — adjust as necessary.
- Serve with a few pieces of toast rubbed with garlic and doused with good olive oil, and accompany with a classy red: a barbera or a burgundy.
Roast leg of lamb, with rosemary and garlic by Michel Roux Jr
Prep time: 20mins | Cook: 1-2 hours | Serves: 6-8
- 24 small new potatoes
- 1 leg of lamb 1.8kg – 2kg
- 3 tbsp olive oil
- Salt and pepper
- 2 heads of garlic
- 2 sprigs of rosemary
- 2 tbsp butter
- 24 pearl onions, peeled
- 200ml dry white wine
- Knob of butter
- Peel the new potatoes. Parboil for 3 mins in salted water, drain and set aside.
- Preheat the oven to 200c/gas 6. Rub the leg of lamb with a little oil, salt and pepper. Peel 3 cloves of garlic and cut in half lengthways. Make six incisions in the leg of lamb and insert a piece of garlic and a small piece of rosemary into each one. Break up the rest of the garlic without peeling. Place the lamb in a hot roasting tray with the rest of the oil and sear over a medium heat until golden on all sides. Add the butter and continue to heat until foaming. Put the parboiled potatoes, pearl onions, and the rest of the garlic and rosemary into the foaming butter around the lamb. Season and put in the oven for 10 mins. Turn the potatoes and onions occasionally and baste the lamb with the fat. Turn the oven down to 190c/gas 5 and continue to cook for 45-60 mins.
- Take the meat and vegetables out of the pan and keep warm. Pour out most of the fat and add the wine, followed by 200ml water.
- Bring to the boil and scrape the tray with a spatula to lift the roasting sugars. Continue to boil and add any juices that have run from the leg of lamb. When reduced by half, whisk in a knob of butter, then pass the sauce through a fine sieve. Serve with the lamb and vegetables.
Autumn risotto with chicken and cranberries by Pampered Chef
Prep time: 30mins | Cook: 1-2 hours | Serves 2
- 1 cup (250 mL) sweetened dried cranberries
- 2 cups (500 mL) hot water
- 1 medium onion
- 1 cup (250 mL) uncooked Arborio rice (see Cook’s Tip)
- 1 tbsp (15 mL) olive oil
- 2 3/4 cups (675 mL) chicken stock
- 3/4 cup (175 mL) dry white wine such as Chardonnay
- 1/2 tsp (2 mL) each salt and coarsely ground black pepper
- 1/2 cup (125 mL) blanched slivered almonds
- 2 stalks celery
- 2 oz (60 g) cream cheese
- 2 cups (500 mL) diced cooked chicken or turkey breasts
- 1/4 cup (50 mL) finely chopped fresh parsley (optional)
- Combine cranberries and hot water in Small Batter Bowl; set aside. Coarsely chop onion. Combine onion, rice and oil and stir. Microwave, uncovered, on HIGH 2-4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
- Meanwhile, toast almonds in (8-in./20-cm) over medium heat 5-7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave using. Add chicken and celery to baker; stir.
- Microwave, covered, on HIGH 3-5 minutes or until rice is tender and risotto appears creamy.
- Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
So there we have it, 5 fantastic Autumn recipes all tried and tested by our team. Do you have any recipes you can share with us? Let us know what you like to cook at this time of year. It would be great to get some new ideas in which we could share with everyone, especially easy to cook recipes for self-catering holidays!
We have lots of gorgeous self-catering holiday homes with AMAZING kitchens will make your Autumnal cooking so much more exciting. Pop over to our website today to see our full range.