5 Fall Recipes to Blow You Away - Laura Baddish

5 Incredible Fall RecipesThat Will Blow You AwayLaura Baddish Shares Five DeliciousDishes To Usher In The Brisk Autumn

Autumn Tomato Chutney

Ingredients:

1kg ripe tomatoes, peeled andchopped 750g cooking apples, peeled,cored and chopped 375g light muscovado sugar 250g onions, chopped 250g raisins 1 green pepper, deseeded andchopped 2 tsp salt ½ tsp ground ginger 350ml cider vinegar

Autumn Tomato Chutney

Directions:

Put all the ingredients into a large pan andbring to the boil over a medium heat. Stiroccasionally until the sugar has dissolved.Boil the mixture, uncovered, for about 45-50minutes until the fruit is tender andthickened. Cool, then transfer the mixture toa sterilized jar and seal.

Recipe from Good Foodmagazine, October 2005

Autumn Chestnut Salad

Ingredients:

Ingredients for Dressing: 1 small red onion, thinlysliced 2 tbsp red wine vinegar 2 tsp Dijon mustard 4 tbsp walnut oil

3 slices crusty bread, cut intosmall cubes 3-4 tbsp olive oil 70g pack lamb's lettuce 175g cooked chestnuts, brokeninto bite-sized pieces 200g cooked beetroot (not invinegar), peeled and diced 4-6 slices serrano ham, halved 1 eating apple

Autumn Chestnut Salad

Directions:Heat oven to 200C/fan 180C/gas 6. Toss the bread with the olive oil in a smallroasting tin. Season with salt and pepper, spread out over a single layer, then bakefor 12-15 mins until the bread is browned and crisp. Tip onto a plate lined with kitchenpaper, then leave to cool.For the dressing, mix the onion with the vinegar in a small bowl, then leave for 10mins. Combine the mustard and oil, season with salt and pepper, then whisk untilslightly thickened. Stir into the onions, then set aside.Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot.Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Justbefore serving, thinly slice the apple, then add to the bowl with the croutons. Add thedressing, then toss everything together until glistening. Pile onto 4 or 6 plates and set2 pieces of ham on top of each.

Recipe from Good Foodmagazine, November 2008

Cheesy Autumn Mushrooms

Ingredients:

4 large field mushrooms 100g gorgonzola or other bluecheese, crumbled 25g walnuts, toasted androughly chopped 4 thyme sprigs knob butter, cut into smallpieces rocket leaves, to serve

Cheesy Autumn Mushrooms

Directions:

Heat oven to 200C/fan 180C/gas 6. Arrange themushrooms on a baking tray. Scatter over thecheese, walnuts, thyme sprigs and butter. You cando up to this stage a day in advance.Pop in the oven and cook for 10 minutes until thecheese is melted and the mushrooms aresoftened. Arrange some rocket leaves on platesand place the mushrooms on top.


Roast Pork with Fruity Sauce

Ingredients:

2 x 400g pork tenderloins 2 tsp dried rosemary, chopped 2 tbsp vegetable oil 4 chicory, trimmed and halved 25g membrillo, chopped intosmall pieces 200ml hot vegetable orchicken stock 5 tbsp dry white wine

Roast Pork with Fruity Sauce

Directions:

Heat oven to 200C/fan 180C/gas 6. Season the pork and rubrosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook thepork for about 10 mins until browned all over, then set the panaside. In a roasting tin, toss the chicory and remaining oil. Place inoven, put the pork in the frying pan on the shelf below and cook for15 mins. Remove the pork to a plate, cover with foil and leave for 5mins.Pour away any excess oil from the frying pan, then heat it on thehob, tip in the membrillo, stock and wine, and swirl around,scraping up any meat juices. When the membrillo has melted andthe sauce is glossy and warm, slice the tenderloin and servealongside with the chicory.


Baked Fruity Autumn Pudding

Ingredients:

450g mixed autumn fruit - weused ripe plums, peeled apples,pears and blackberries 2 tbsp butter, plus extra forgreasing 200g caster sugar 1 ½ tsp cinnamon 300g self-raising flour 140g shredded suet zest 1 lemon


Directions:

Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-widestrips of parchment and lay them up the sides of a 1.2-litrepudding basin, making a cross on the bottom of the dish.Make sure there is some overhang to help you release thepudding when cooked. Grease again. Lay a square of foiland equal-size square of greased parchment on top ofeach other, folding a pleat down the middle.To make the filling, chop plums, apples and pears into 1cmcubes and place in a bowl with the blackberries. Addbutter, broken into bits, 125g of sugar and cinnamon. Stirand put to the side.


Directions:Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops ofwater, working it through with a cutlery knife, then keep adding water until you havesoft dough. Using your hand, bring the dough together into a smooth ball. Tip outonto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the largerportion into a rough circle, approx 20cm. Drop into the basin and press up the sidesuntil you have a slight overhang. Tip the filling into the pastry case. Roll out theremaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuckthe protruding flaps of parchment down onto pastry.Put foil/parchment on top (foil side up), pressing and squeezing the foil round theedges to make a fitted lid. Tie string securely around the lid, making a handle withextra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cmbelow foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap,release edges using parchment tabs and invert onto a plate.
