Autumn recipes

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Some of my recipes are featured in the November 2015 issues of Gardens Illustrated Magazine in an article about Charles’ garden at Homeacres. I am going to add some more recipes using seasonal, homegrown ingredients here but I won’t be able to add all of the recipes and photographs until early November as I am off travelling to Thailand, Myanmar and then, shortly after I return, to Ireland.

 

Roasted chicory hearts

Red radicchio

Sugar Loaf chicory

Olive oil, salt, pepper

Preheat the oven to 180’C

One radicchio and chicory will serve two people, multiply quantities as you need.

Remove any damaged outer leaves and wash chicories if necessary.

Depending on the size of the chicories, cut in half or quarters and place in an oven proof dish.

Drizzle with olive oil, season to taste and place on a middle shelf in the oven for 15-20 minutes until roasted.

 

Roasted Oca with onions, garlic and leeks

This makes a good side dish. The Oca is crunchy and so flavourful.

2 handfuls of Oca, scrubbed clean

2 onions

2 leeks

2 cloves of garlic

olive oil

Salt and pepper as needed

Peel and chop the onions into quarters. Cut the leeks into 10 cm lengths and slice the garlic.

Put at the bottom of an oven proof dish, arrange the Oca on top and drizzle olive oil over the dish.

Place in a preheated oven at 180’C and roast for about 25 minutes.

Season to taste

Czar bean dip with crudités and pitta triangles

For the dip

You can still pick mint fresh in the winter by growing some in a pot on an indoor windowsill. I grow dill and parsley in the polytunnel.

250g dried Czar beans, soaked overnight and cooked for 30 minutes until soft. Cool.

2 cloves of garlic, chopped

1 tablespoon fresh parsley

2 tablespoons fresh dill

1 tablespoon fresh mint

1 tablespoon fresh lemon juice

salt and pepper

olive oil

a teacup of cold water or reserved bean  cooking liquid.

Some chopped herbs to decorate

Crudites

I use carrots and celeriac in the winter, cut into thin strips with a sharp knife

Pitta triangles

3 wholemeal or white pitta breads cut into triangles

olive oil

smoked paprika powder

Preheat the oven to 180’C

Place the pitta triangles on a baking tray, drizzle with a little olive oil and sprinkle smoked paprika on the top.

Bake for about 10 minutes until crispy.

Meanwhile, chop the herbs then put the dip ingredients into a blender, add a good drizzle of olive oil, some salt and pepper and a few splashes of water and whizz. Check the consistency and add more liquid as necessary until it is smooth and creamy.

To serve, sprinkle some finely chopped herbs on the top

Raw vegetable coleslaw

Salad

I find it easiest to use American cups when making this – one can increase or decrease the quantities easily. This coleslaw keeps for several days in the fridge.

2 cups red cabbage, shredded

1 cup parsnip, grated

1 cup celeriac, grated

1 large red onion, shredded

I use a sharp knife to shred and a cheese grater or mandoline to grate, but do use a food processor if you have one.

Dressing

2 tsp honey

1/2 lemon, squeezed and the zest grated

4 tsp olive oil

salt and pepper

Put everything in a jug, whisk with a hand whisk until mixed and taste. Add salt and pepper as liked.

Put the vegetables into a bowl and pour the dressing over the top. Mix thoroughly.

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