Recipes perfect for autumnal evenings
Fancy something different for dinner? Here are some recipes to try.
Shallot and Chicken Biryani
Simple to prepare and pop in the oven for a one pan supper!
Preparation Time: 20 minutes
Cooking Time: 90 minutes
200g basmati rice
400g chicken breast or thigh
meat cut into small pieces
4 garlic cloves, crushed
1 tbsp ginger, grated
Salt and pepper
1 tbsp rapeseed oil
2 large echalion shallots, chopped
1 tbsp cumin
1 tbsp nigella seeds
1 tbsp Madras spice paste
12 curry leaves
400ml chicken stock
100g paneer, chopped
Red chilli, sliced
Cover the rice in water, give it a stir, strain it and cover with water again.
Mix the chicken in a bowl with the garlic, ginger and a pinch of salt, cover and put in the fridge for an hour if you have time.
Heat the oil in a pan that has a lid and can go in the oven. Fry the chicken for 5 minutes until starting to brown and then remove to a plate.
Add the shallots, cumin and nigella seeds to the hot pan, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Return the chicken to the pan.
Preheat the oven to 180⁰c.
Drain the rice, washing it with clean water, add it to the pan along with the curry leaves, then pour over the stock and bring to the boil.
Add the spinach to the pan and put the lid on for a few minutes until it has wilted. Stir in the paneer and some seasoning. Cover the pan with foil, then put the lid on top.
Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins.
Serve with the coriander, chillies and yogurt on the side.
Recipe: ukshallot.comBeetroot Risotto with Cream Cheese
Preparation time: 10 minutes
Cooking time: 30 minutes
2 tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, crushed
400g cooked beetroot, chopped
Leaves from 2 sprigs of fresh thyme
250g risotto rice
125ml white wine
900ml chicken stock
110g parmesan, grated
Salt and freshly ground black pepper
Cream cheese (We love Paysan Breton)
Put the butter and olive oil to a large saucepan and heat over a medium heat until the butter has melted.
Add red onion and garlic and cook gently until the onion has softened but not coloured.
Now add the chopped beetroot and thyme leaves to the pan and stir to combine.
Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.
Pour the white wine into the pan and allow to bubble while stirring continuously.
Add a ladleful of chicken stock and stir until all the liquid has been absorbed.
Continue adding the chicken stock bit by bit, allowing the liquid to absorb each time while stirring constantly.
Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
Season well with salt and pepper to your taste.
Once the rice is cooked, grate in the parmesan and stir through to create a creamy consistency.
Serve immediately topped with small dollops of cream cheese.
Recipe: Diana Henry www.lovebeetroot.co.ukZespri SunGold and Pear Crumble
A heart-warming winter dessert with a tropical twist that will have all the family
Preparation time: 15 minutes
Cooking time: 40-45 minutes
4 pears, peeled and cored
1tbsp dark brown sugar
Juice of ½ lemon
½ tsp ground ginger
½ tsp ground cinnamon
3 Zespri SunGold kiwis, peeled
200g plain flour
100g caster sugar
100g chilled butter, cubed
Optional: Mixed nuts and seeds
Pre-heat the oven to 200°C.
Roughly chop the pears and add to a saucepan with the dark brown sugar, lemon juice, ground ginger and ground cinnamon. Add a splash of water to the pan and heat gently.
Over a low heat, heat the mixture until it starts to bubble, the sugar has dissolved, and the pears have softened. If needed add a splash of water to make sure the mixture does not burn.
Roughly chop the Zespri SunGold kiwis and add to the pan, stirring to coat them in all the sticky sugary mix.
Take off the heat and pour into a baking dish.
Make the crumble topping: In a mixing bowl, combine the flour and caster sugar. Add the cubed butter and using the tips of your fingers, rub the butter through the flour mix to form a breadcrumb like consistency. Be careful not to overwork it or the crumble will become heavy.
If using, roughly chop a selection of mixed nuts and seeds and stir through the crumble mix.
Spoon the crumble mix onto the top of the baking dish and bake in the oven for 40-45 minutes until golden brown and bubbling.
Serve warm with ice cream, cream or custard.
Recipe: Zespri SunGold Kiwi