My Top 3 Autumnal Recipes

It’s finally October and that can only mean one thing, Autumn has arrived! I think my favourite time of the year is Autumn, especially when you step outside and the air feels fresher and crisper with a hint of sunshine. I love the Autumn leaves, woolly jumpers, cozy nights in by the fire, candles, bubble baths and that feeling that the festive season is soon to be approaching! What I also love is the comforting delicious foods that you can cook during the colder months. So I thought I would share my favourite three recipes that are my ‘go-to’ Autumn recipes. They are warming, full of flavour and look and taste great with all the wonderful colorful ingredients. I wouldn’t have known about these wonderful recipes if it wasn’t thanks to Sara Taylor – personal trainer and nutritionist (and also my amazing, inspiring mum!) It is definitely true to say that my love of wellness, food and fitness has come from her, and these are just a few of the recipes that she has taught me, and that I hope to continue to cook and teach to my children in the future.

Vietnamese Chicken Curry 

Ingredients –

1kg skinless and boneless chicken thighs

2 tbsp fish sauce

1 stalk lemongrass

piece of fresh ginger

1 red onion

2 cloves garlic

1 tbsp coconut oil

2 tbsp mild curry powder

 1 sweet potato

2 large carrots

1 x 400ml coconut milk

Freshly ground black pepper

150g pack mange tout

1.    Marinate: mix together fish sauce, finely sliced lemongrass and finely grated fresh ginger in a small bowl. Place the chicken in a shallow dish and pour over chicken (making sure each thigh is coated).

2.    Peel and finely chop onion and slice garlic. Heat coconut oil in a large casserole dish, add onion and garlic then cover and sweat for 5-6 mins until cooked but not colored. Peel sweet potato and chop into large cubes. Peel carrots and cut into fat batons. Add vegetables to the casserole dish and cook 2-3 mins to heat through then remove from the heat.

3.    Warm through the curry powder in a small saucepan to release the aroma, add to the casserole dish and stir well to coat all the ingredients. Return to the heat and cook for 2 mins then add the coconut milk and bring to the boil and season. Place chicken in the sauce together with any remaining marinade. Cover and cook in a pre-heated oven for 1 hour until chicken in tender.

4.    Remove chicken/vegetables from the sauce and keep warm. Place casserole dish over a high heat and reduce the sauce consistency. Replace chicken and vegetables in the sauce then add mange tout and cook for a further 3 mins on the hob.

5.    Prepare garnish: tear Thai sweet basil leaves, finely sliced spring onions and de-seed and finely slice chili. Scatter all garnishing ingredients over the curry just before serving. Serves 4.

 

Pumpkin Chilli Con Carne

Ingredients –

500g turkey mince

1 onion

2 carrots

2 garlic cloves

1 chopped chilli

1 can kidney beans

1 tsp italian herbs

2 tbs tomato puree

200ml chicken stock

1 tbs tamari soy sauce

1 tin of tomatoes

1. Heat coconut oil in the pan and fry the chopped onion and carrots until they are soft and then add mince, brown and pour off any fat.
2. Add the garlic, kidney beans, herbs and chilli, can of tomatoes, tomato puree, stock and soy sauce. Stir all together and boil to reduce the liquid – simmer for 20 minutes.
3. For a great halloween themed dinner, get a pumpkin and slice the top open. Scoop out the inside and then place the turkey chilli into the pumpkin for a great halloween effect!

 

Sweet Potato and Chickpea Curry

Ingredients –

2 red onions

3 tbs tagine paste

1 red chilli

3cm piece of ginger

1 bunch coriander

3 sweet potatoes

1 tin of chickpeas

1 tin of tomatoes

1 tin of coconut milk

200g pre-washed spinach

1. Peel and finely slice the onions. Heat 1 tbsp oil in a large saucepan over a medium heat. Add onion to the oil, stir well and then cover and sweat for 5-7 minutes until soft. Stir in the curry paste and cook for a further minute.
2. Prepare the other ingredients by finely slicing the chilli, peel and finely grate ginger, roughly chop coriander, peel sweet potatoes and cut tiny chunks (as shown in the picture). Drain and rinse the chickpeas.
3. Add chilli, ginger, coriander, sweet potatoes and chickpeas to the pan and stir thoroughly.
4. Add tin of tomatoes and 200ml water and bring to the boil. Reduce heat to a simmer then cover and cook for 15 minutes. Stir the coconut milk into the pan. Cover and cook for a further 10 minutes until potato is thoroughly cooked. Remove the lid and add the spinach, stir until wilted. Check seasoning and serve garnished with freshly chopped coriander leaves.

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Olivia x