Get ready for autumn with these recipes

September 22 marks the start of autumn, so why not get settled with these recipes.

Tuesday, 22nd September 2020, 9:52 am
Updated Tuesday, 22nd September 2020, 9:56 am
Asparagus Chicken and Spinach Orzo

Asparagus Chicken and Spinach Orzo

Serves: 4

Preparation time: 15 minutes

Baked IOW Tomato and Shallot Rice

Cooking time: 20 minutes

Ingredients

4 tsp olive oil

Salt and freshly ground black pepper

Brazilian prawn and celery stew

2 chicken breasts, chopped into bite sized pieces

2 banana shallots, chopped

2 cloves garlic, crushed

200g orzo

Arctic Caramel Bread and Butter Pudding

100ml chicken stock

1 bunch asparagus, washed and trimmed and cut into pieces

Zest and juice of a lemon

115g bag baby spinach

3 tbsp grated parmesan plus extra for serving

What to do:

Heat 2 tsp olive oil in a large non-stick frying pan. Season the chicken and add to the pan, frying until golden all over. Remove with a slotted spoon and set to one side.

Add another 2 tsp olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock. Bring to the boil, cover and simmer for five minutes. Add the asparagus, put the lid back on and simmer for another five minutes.

Recipe: www.enjoyasparagus.comBaked IOW Tomato and Shallot Rice

Serves 4

Preparation time: 10 minutes

Cooking time: 1 hour

Ingredients

1kg cherry tomatoes

10 round shallots, peeled

1 bulb of garlic, broken into cloves and

peeled

Zest and juice of 1 lemon

Bunch of basil, stems chopped, leaves reserved

250g basmati rice

450ml hot vegetable stock or boiling water

Salt & pepper

Olive oil

What to do:

Preheat oven to 200⁰c

Soak the rice in cold water while you get on with preparing the vegetables.

Lay the tomatoes, shallots, whole garlic cloves and chopped basil stems in a roasting tin, then add the lemon zest and juice, season and drizzle with olive oil. Give it all a good stir. Bake uncovered for around 30 minutes until the tomatoes and shallots are soft and starting to brown.

Remove from the oven. Drain the rice and give it a good rinse in a sieve under running water and then pour it on top of the tomato and shallot mixture. Season and add the stock or boiling water and cover the tin with foil. Bake for 25 minutes, then remove from the oven and let the dish rest for ten minutes.

Dress with torn basil leaves, drizzle with a little extra olive oil and serve.

Recipe: The Tomato Stall

Brazilian prawn and celery stew

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1tbsp olive oil

3 sticks of celery, finely sliced

1 green pepper, finely chopped

3 cloves garlic, crushed

1 green chilli, deseeded and sliced

½ tsp cayenne pepper

2 large tomatoes, skinned & chopped

6 spring onions, chopped into 2cm chunks

400ml coconut milk

150ml vegetable stock

150g raw king prawns

Small bunch coriander

1 lemon

What to do:

In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.

Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.

Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked.

Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.

Serve with rice or a chunk of bread.

Arctic Caramel Bread and Butter Pudding

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 35 minutes

Ingredients

45g butter

10 slices raisin bread

3 eggs

300ml double cream

1 carton Arctic Iced Caramel Coffee

3tbsp demerara sugar

What to do

Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.

Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.

Heat the oven to 180C/160C fan and allow the pudding to soak while the oven comes up to heat.

Sprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the center of the pudding has a wobble but there’s no runny liquid.

Serve with extra pouring cream.