Warming Seasonal Dishes You’ll Fall In Love With This Autumn…
Jamie Oliver – Cowboy Style Chilli With Real Attitude
2kg beef brisket , trimmed and sliced into 2.5cm thick pieces across the grain
500ml hot coffee
3 large dried chillies , such as ancho, chipotle or poblano
2 red onions
10 cloves of garlic
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
3–4 fresh chillies
2 cinnamon sticks
4 x 400g tins of plum tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers
2 x 400g tins of beans , such as kidney, butter, pinto
soured cream (optional)
– Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
– Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.
– Meanwhile, peel and dice the onions and peel and finely slice the garlic.
– Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.
– Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.
– Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
– After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.
– Once you’ve done this, deseed, slice and add the peppers, then drain and add the beans.
– Leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart, stirring occasionally.
– Season well – if you require a bit more heat, this is the time to deseed and chop the rest of the fresh chilli and stir it in.
– Add a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a fresh lemony green salad.
Madeleine Shaw – Fruity Autumn Porridge
150g of gluten free porridge oats
500ml of rice milk
1 tsp of vanilla extract
1 tsp of cinnamon
2 tbsp of maple syrup
1 tbsp of almond butter
2 tbsp of pumpkin seeds
– Mix the oats, milk, vanilla, cinnamon, and maple syrup with a tiny pinch of salt.
– Put in a saucepan cook for 3-5 mins until warm through.
– Grate your apple and remove the pomegranate seeds.
– Peel and slice up the kiwi.
– Plate the porridge into two bowls and top with pomegranate, kiwi, grated apple, almond butter and pumpkin seeds
Rocco DiSpirito – Autumn Snack Clusters
1/4 cup peeled grated raw beetroot
1/2 cup peeled grated parsnip
1/4 teaspoon cinnamon
1 1/2 tablespoons coconut crystals
1 packet stevia powder
2 tablespoons crumbled freeze-dried cinnamon-apple crisps
3/4 teaspoon unsweetened cocoa powder
– Pre-heat the oven to 325°F.
– Combine the grated vegetables in a large microwave-safe bowl and season lightly with salt.
– Microwave on high until the vegetables are tender, about 1 minute, then stop, stir, and microwave for 1 minute more.
– Mix the cinnamon, coconut crystals, and stevia into the vegetables, then form the mixture into 2 even-sized balls. Roll each ball in the crushed apple crisps so they are lightly coated, pressing lightly so the crumbs stick.
– Place the balls on a wire rack set over a baking sheet and bake until the outsides are dry to the touch and the balls have firmed up a bit, about 10 minutes. Cool the balls in the refrigerator or freezer until cool, then sprinkle with the cocoa powder and serve.
Yotam Ottolenghi – Pumpkin, Saffron & Orange Soup
2 tbsp olive oil
1 large onion, finely diced
550g pumpkin flesh, cut into 2cm cubes
2 medium carrots, thinly sliced
1 tsp saffron fronds
1 litre water or vegetable stock
2 tsp grated orange zest
6 tbsp crème fraîche
Salt and white pepper
For the pumpkin seeds:
1 tbsp sunflower oil
60g pumpkin seeds
1 tbsp golden (or maple syrup) syrup
½ tbsp soft brown sugar
½ tsp salt
1 pinch ground black pepper
1 big pinch cayenne pepper
– First prepare the seeds. Preheat the oven to 180C/350F/gas mark 4. Line an oven tray with greaseproof paper and brush with sunflower oil. Put the pumpkin seeds in a bowl with all the other ingredients, spread over the tray and bake for 12-15 minutes, stirring a few times, until a nice, golden colour. Leave to cool down.
– Heat the oil in a heavy-based saucepan, add the onion, season and sauté over high heat for a minute, stirring all the time.
– Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until soft, sweet and golden brown, but not very dark.
– Add the pumpkin, carrot and saffron, pour in water or stock to cover the vegetables and bring to a boil. Lower the heat, cover and simmer for 15 minutes, until the pumpkin and carrots are almost tender.
– Add the orange zest and simmer for five minutes longer. When the vegetables are thoroughly cooked, blitz the soup with a hand blender or liquidiser – you want it with a bit of texture, not too smooth. Add extra water or stock if it is too thick. Season to taste.
– Serve in shallow bowls with a dollop of crème fraîche and a sprinkling of the caramelised seeds.