The Perfect Autumn Supper
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
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
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.
