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Tel; 07944 580 354
Email; heather@smugfox.co.uk
2a Shawbridge Street, Clitheroe BB7 1QA

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The Perfect Autumn Supper

November 2, 2015

Although interior décor is my first passion I love cooking and Autumn is the best time of year to try some new hearty winter dishes.

 

I have recently stumbled across some new delicious recipes and wanted to share my perfect Autumn supper with you. These dishes are perfect for warming you up after a chilly Autumn walk, enjoy!!!

 

 

Sticky Chicken, Home Made Baked Beans and Hedgerow Blackberry and Apple Crumble

 

Sticky Chicken

Ingredients

Drizzle of Olive Oil

6 Chicken Drumsticks and Thighs

Sea Salt and Black Pepper

Glaze;

6 tbsp runny honey

3tbsp fish sauce

juice of 1/2 lemon

1 1/2 tbsp sesame oil

1cm cube ginger finely chopped

 

Method

Heat the oven to 200C.  Season and oil the chicken.  Bake for 20mins.

Whilst the chicken is cooking mix all the glaze ingredients together.

Take the chicken out of the oven and pour over the glaze.

Bake for a further 20mins.

Let the chicken rest for 5 minutes.

 

Serve with home made baked beans and a buttery jacket potato.

 

 

Home Made Baked Beans
I

ngredients

Drizzle of olive oil

180g bacon lardons

1 large onion finely chopped

2 cloves garlic finely chopped

2tsp hot paprika

1tsp ground cumin

1tsp English mustard powder

3tbsp tomato puree

2tbsp dark brown soft sugar

3oz ketchup

2 x 400g tins haricot beans (rinsed thoroughly)

1oz salted butter

sprig of parsley for garnish

 

Method

Preheat the over to 180c.

Heat the oil in an oven proof casserole dish and fry the bacon lardons until crisp.  Remove and set aside.

Fry the onion until softened, add garlic, spices and mustard and stir until the onions are coated.

Add the tomatoe puree, sugar, ketchup and beans and the cooked bacon, then fill 3/4 of one of the bean tins with water and pour into the mix.

Bring to the boil, cover and bake in the oven for an hour.

 

 

 

 

Hedgerow blackberry and apple crumble

Ingredients

300g apples, pealed and cut into chunks

30g unsalted butter

30g demerara sugar

115g blackberries

1tsp ground ginger

 

120g plain flour

60g castor sugar

60g unsalted butter

1tbsp porridge oats

1tbsp flaked almonds

1tbsp dark brown soft sugar

 

Method

Heat the oven to 190c.

Tip the flour and sugar into a large bowl, add the butter and rub together to form breadcrumbs.

Stir in the oats and almonds.

Pour onto a baking sheet and bake for 10 minutes.

 

Meanwhile melt the butter and sugar in a pan over a medium heat.

Stir in the apples and cook for 3 minutes.

Add the blackberries and cinnamon and cook for a further 3 minutes.

Remove from the head and pour into a baking dish.

 

Remove the crumble mix from the oven and stir then add to the top of the compote.

 

Bake for a further 10 minutes in the oven and then serve with double cream.

 

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