Autumn recipes from Team CG - Vol. 1
As we've officially had the first day of Autumn, cosy season is upon us. Whether it's the clothes we wear or food we eat, there's always a slight gear change at this time of year. Team CG are embracing it and getting excited about the shorter days (pj's can go on as soon as we get home from work right?), and wholesome cooking. It’s the perfect time to cosy up in the kitchen and celebrate the flavours of Autumn. Get ready for a bounty of seasonal ingredients like pumpkins, apples, cinnamon, and root vegetables, all of which are perfect for creating comforting and delicious meals and treats. Whether you’re looking to impress guests at a dinner party or simply enjoy a quiet meal at home, these autumn recipes from Team CG will warm your heart and soul.
Kyra - Marketing
I have to come clean and admit that this isn't an ancient family recipe but a favourite of mine from my good friend Dom who has been cooking and creating recipes for years (he won't let me tell you how many but let's just say he's 'very experienced'). He 'went viral' a couple of years ago with an amazing Upside Down Puff Pastry Onion Tart but it's his Beetroot, Red Onion and Feta Upside Down Tart that I LOVE. It's super simple - I'm not very patient in the kitchen and tastes delicious.
INGREDIENTS
- 1 sheet ready rolled puff pastry
- Olive oil
- honey
- Salt and pepper
- Fresh thyme
- Red Onion – thinly sliced
- Beetroot – cut into thin wedges (the pre-cooked vacuum-packed kind. Cooked in water, no vinegar!)
- goats cheese
- 1 egg – beaten
FIRST
You’ll need a large baking tray, lined with a piece of parchment paper then pre-heat your oven to 200C / 392F.
You will also need a round plate that fits your baking tray and most importantly is no larger than the width of the pastry sheet. Lay the plate onto the parchment and draw a line around it to mark the shape of the plate.
Within the circle, drizzle a little olive oil onto the baking parchment, then some honey. Season this with salt, pepper and a sprinkling of fresh thyme.
NEXT
Leaving a 1cm boarder all the way round, lay a few onion slices onto the oil, followed by the beetroot wedges. Dom suggests a haphazard placement method as it looks better but feel free to create a pattern with your vegetables. Crumble some goats cheese on top. Season the top with salt and pepper.
Roll out your puff pastry sheet and using the same plate, cut out a round. Lay the puff pastry round over the top and brush with beaten egg. Seal the edges of the pie with a spoon and cross-hatch the top with a knife.
BAKE
Bake for 35 mins or until the pastry its darkly golden. Allow it to rest for 5 mins, then lay a board or plate over the top and carefully flip it over. You may want to slide it back into the baking tray and pop it back into the oven for a few minutes to get a little more golden on top.
Crumble to top with more goats cheese and season with salt and pepper.
Becky, Buying
This is my go to Sunday roast chicken dinner recipe, now we are approaching the winter season and from Gordon Ramsay's Restaurant book. Without fail the chicken comes out perfect every time! I normally replace the salad for roast potatoes, shh, don't tell Gordon!
FIRST
Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.
To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over.
NEXT
Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.
Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.
Put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.
THEN
Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher, then add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
FINALLY
Add 2 tablespoons of the dressing to the salad, then toss, taste and adjust the seasoning as necessary, adding a little more dressing if needed. (Any leftover dressing can be stored in a screwtop jar in the fridge.) Serve immediately alongside the roast chicken and stuffing.
David, E-Com
I'm a huge fan of this Butternut Squash and Sage risotto from the BBC's Good Food recipes, especially as we're officially entering sad season.
INGREDIENTS
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- bunch of sage, leaves picked, half roughly chopped, half left whole
- 1½l vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 50g parmesan or vegetarian alternative, finely grated
FIRST
Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft
NEXT
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
THEN
Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
FINALLY
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Whether you’re cooking for family, friends, or just for yourself, we hope these dishes bring a little extra warmth and comfort to your autumn days. Happy cooking and let us know your recipes below....
P.S. Pop back soon as we have Vol.2 of the team's recipes prepped and ready to share with you!
