I mentioned in my earlier post that I feel autumn deserves a whole post dedicated to the food in this season – what am I on about? It needs about 10! There are so many lovely things to cover that we can cook in autumn so I’m going to start with a few of my personal favourites.
I’m a big fan of slow cooking food – what’s better than going for a walk knowing that when you walk back in the house with a red nose and cold face that there is a lovely warm smell to greet you?
Now this recipe may not be that autumnal for you but for me, as soon as it gets colder, this is one of my favourite dishes to cook – may I present to you the hearty jerk chicken with rice & peas. My Nan used to cook the BEST jerk chicken and try as I might, I’ve never quite got it to her standards but this is a pretty good recipe to follow. I add in a tin of chopped tomatoes before the chicken goes in the oven and a little bit of extra water then turn the oven right down to about 160C (fan oven)/gas 4 and cook the chicken for at least 2-3 hours (turning once or twice) because when you go to eat it, the meat just falls off the bone, delicious! It also makes this recipe a little more saucy and less dry, which is how I prefer it. I serve the meal with bowls of greens and cauliflower for everyone to help themselves.
It getting colder is an excuse for me to eat pasta and one of my favourite dishes is chicken and tarragon pasta – I like this recipe, but I have made a few changes to this one. I roast chicken legs or thighs in the oven (instead of using chicken breasts) for about 45 minutes (covered with tin foil) with a drizzle of olive oil, fresh tarragon and lots of salt and pepper. I am a big fan of spinach but I’m not sure it works that well in this recipe so I substitute it for chestnut mushrooms (cook these in the pan before you make the sauce) then use plenty of salt and pepper to season the sauce. If you’re feeling extra naughty when cooking this dish use double cream instead of single. And finally, use fresh tagliatelle it is just the bomb! I find a nice glass of Malbec goes down a treat with this.
We need to talk about blackberries – they are amazing and I love nothing more than taking a bowl out into the country and picking them until my hands are red! Obviously I pick them above a certain height as I live in fear that a dog might have been there beforehand and cocked his leg…
Now I love pies and crumbles, who doesn’t? But I think this blackberry and apple cake is just yummy! Also, a brilliant time to be cooking with apples as well, so a win, win situation all round.