Tag Archives: Autumn

Warm Salad of Scallops, Black Pudding, Bacon and Apples

This warm salad of scallops, black pudding, bacon and apples is just fabulous! The so very savoury bacon and earthy distinctiveness of black pudding contrast beautifully with the buttery caramelised apples and the delicate flavours of the scallops. Equally, the dressing is a lovely combination of sharp intermingled with sweet – the whole thing works spectacularly well and this just makes for a really great treat of an autumnal salad. Give it a go – yummy!

Serves 4

What you need…

3 firm apples, peeled, cored and cut into wedges

50g unsalted butter

Pinch of caster sugar

6 slices back bacon, chopped

12 large, fresh scallops

200g black pudding, skinned and sliced

100g of your favourite mixed salad leaves

Sea salt and black pepper

for the dressing

3 teaspoons wholegrain mustard

3 teaspoons maple syrup

6 teaspoons cider vinegar

2 tablespoons rapeseed oil

Sea salt and black pepper

What to do…

Arrange your salad leaves on a serving plate and set aside.

For the dressing, tip all the ingredients into screw-top jar, put the lid on tightly and shake like mad to combine thoroughly. Season, shake again. Taste. Set aside if you’re happy with the seasoning.

Melt the butter in a frying pan, add the apples and sugar. Season with salt and pepper and toss the apples around gently to evenly coat. Cook over a moderate heat for 7 – 8 minutes, turning occasionally, until they are caramelised all over. Set aside.

Meanwhile, heat another frying pan and cook the bacon over moderate heat for 1-2 minutes to release some of the fat. Whack up the heat to high and stir-fry until lovely and crispy. Using a slotted spoon, remove from the pan and pop onto a piece of kitchen paper. Set aside.

Pour most of the fat away from the frying pan and return to a high heat. Add the scallops and sear for 2 minutes, seasoning as you go. Flip them over and then add the black pudding, cooking it for 1 minute on each side. Again, using a slotted spoon remove the scallops and black pudding from the pan and pop them on the kitchen paper with the bacon.

Tip or arrange your bacon, scallops and black pudding over the salad leaves. Add the lovely caramelised apples and then give your dressing another mad shake before drizzling it over the lot. Put in the middle of the table and let everyone dive in – it’s bloody gorgeous and so far removed from any normal association with any salad!!!! Enjoy!

Inspired by…

Delicious magazine

How easy…

Quick cooking, just 2 frying pans and a jam jar to clear; and an assembly job – dead easy!

 

 

Butternut Squash Soup

This is a wonderful, warming, Autumnal soup that is so comforting but made extra special with one of my favourite additions: truffle oil! A lovely lunch on a dreary grey day, this soup is also an excellent dinner party starter and has been served up to most, if not all of our friends, all of whom love it!

Serves 6 – 8

What you need…

Glug of olive oil

1 teaspoon of Italian seasoning or sage

3 cloves of garlic, chopped

I red onion, roughly chopped

2 medium carrots, peeled and roughly chopped

2 celery sticks, trimmed and roughly chopped

Three sprigs of rosemary

1 red chilli, de-seeded and finely chopped

Salt and pepper to taste

1 Kg butternut squash

1 litre chicken stock (I use 2 x stock pots), heated

Truffle oil to serve (my favourite is Carluccio’s Olio al Tartufo Bianco – some other brands taste too oily)

What to do…

In a large saucepan, pour in your glug of olive oil and heat on medium.

Add the Italian seasoning, garlic, onion, carrots, celery, rosemary, chilli, salt and pepper. Turn down heat to low and leave to soften for 15 minutes.

Add the butternut squash and stock, bring to the boil. Then cover and simmer for 30 minutes.

Remove the rosemary stems and then food-process the rest to produce this wonderful, thick autumnal Butternut Squash Soup.

Serve drizzled with a little truffle oil.

Tip…

I’ve taken to buying, garlic and chilli, amongst other herbs and spices, from the Waitrose Cooks’ Ingredients frozen range – they come ready chopped and so they get added to recipes via a quick shake or two, rather than being precisely measured out!

Inspired by…

Jamie Oliver

How easy…

It really doesn’t come any easier than this! You can also make it a couple of days before you want it – keeping it in the fridge – and it freezes really well. So, quite often, I’ll double up on the ingredients, freezing half.

 

 

 

 

Apple and Almond Cake with Cinnamon and Nutmeg

A lovely, moist cake with a layer of apple running through the middle, this cake simply exudes Autumn for me and the combination of the apple with the cinnamon and nutmeg is made in heaven!

Serves 12

What you need…

3 Granny Smith apples

6 large eggs

335g dark soft brown sugar

335g butter

340g self-raising flour

55g ground almonds

1½ tsp ground cinnamon

½ tsp ground nutmeg

2 tablespoons good-quality apple sauce

for the decoration

2 tablespoons flaked almonds

Icing sugar

Ground cinnamon

What to do…

Grease a 10in/25cm round cake tin (with a removable bottom for easy cake extraction) and preheat oven to 180°c / 350°f / gas 4.

Put the eggs, sugar and butter into a food processor/electric mixer and mix thoroughly.

Add the flour, ground almonds, cinnamon, nutmeg and apple sauce, mixing together until lump-free.

Peel, core and thinly slice the apples.

Arrange one third of the sliced apples around the bottom of the tin – fanned and slightly overlapping. Pour half the batter on top and then arrange a second third of the apples. Pour over the remaining batter and then arrange the rest of the apples. Scatter over a handful of flaked almonds.

Bake for 60 – 75 minutes or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes and then ease out onto a cooling rack to cool completely. Mix together the icing sugar and cinnamon in an icing sugar shaker and dust over the top of the cake with the remaining flaked almonds. Your yummy, gorgeous apple and almond cake with cinnamon and nutmeg is now ready to be indulged: kettle on, comfy chair, some relaxing music and a slice of delicious cake: a little indulgence goes a long way!

Where from…

Chinskitchen.co.uk, published in The Daily Telegraph

How easy…

Dead easy. Process and let it cook itself!