autumn food

A sumptuously rich slow-cooked beef stew braised with red wine and topped with crispy pancetta. A stunning-yet-comforting winter dinner.

📝 Beef Bourguignon Recipe

vegetable oil

120 g (½ cup) bacon lardons

shallots

1.4 kg (3 lbs) beef braising steak (i.e chuck

tbsp plain/all-purpose flour

salt

¼ tsp black pepper

tomato purée

240 ml (1 cup) beef stock

bay leaves

thyme

carrots

150 g (2 cups) brown mushrooms (thickly sliced)

Preheat the oven to 160C/320F.

Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.

Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.

There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.

Toss the beef with the flour, salt and pepper.

Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.

When cooked, add all the beef back into the pan and stir in the tomato puree.

Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.

Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.

After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.

Serve with mashed potato and greens.

Rich and Comforting Beef Bourguignon in a delicious rich sauce…. Slow cooked merrily in the oven until beautifully tender.  This is a great dish for when you have guests.

For the full recipe for this beef bourguignon click here: https://www.kitchensanctuary.com/rich-and-comforting-beef-bourguignon/

Ingredients for the Beef Bourguignon:
1 tbsp vegetable oil
120g (½ cup) bacon or pancetta lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain/all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée
1 x 750ml (25oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150g (2 cups) brown mushrooms thickly sliced

#comfortfood #recipes #slowcooked

Preheat

Lardons

Shallots

Coat The Beef

Fry The Beef

Tomato Puree

Wine & Other Ingredients

Oven Cook

Lardons & Shallots

Serve

Beef Bourguignon - Slow Cooked to Perfection!

This simple Thai-inspired peanut pork melts in the mouth! Made with peanut butter, spices and coconut milk it's easy and delicious!

Thai Style Peanut Pork Recipe

sunflower oil

kg (2.2 lb) diced pork shoulder

onion

tbsp. coriander

tbsp cumin

ginger

¼ tsp garlic salt

300 ml (1 1/4 cups) chicken/veg stock ((use vegetable bouillon

400 ml (14 oz) can full fat coconut milk

peanut butter (check if you need it

tbsp fish sauce

lime

g (1 cup) beansprouts ((these can be fresh,

rice

coriander

Green chillies (I use Fresno chillies, chopped)

Chili flakes

broccoli ((optional))

Preheat the oven to 170c/325f, Then heat the oil in a large casserole pan on a high heat until hot.

Add the pork, and brown on all sides - takes about 6-8 minutes.

Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.

Add the coriander, cumin, ginger and garlic salt and stir.

Add the stock, coconut milk, peanut butter, and fish sauce. Stir and bring to a gentle simmer.

Then place a lid on the pan and place in the oven to cook for 90 minutes to 2 hours until the pork is fall apart tender. NOTE: Check a couple of times in the last hour, if its looking a little dry then you can stir in a splash of water.

Once the pork is tendern, remove from the oven and stir in the lime juice, then add the beansprouts.

Stir and place back in the oven for 10 minutes.

Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.

https://content.jwplatform.com/videos/mKTqOHBF.mp4

This simple Thai-inspired Peanut Pork that melts in the mouth! My Thai Style Peanut Pork is a really winner with all the family and on regular recipe rotation!

Pork

Onion

Spices

Liquids

Oven

Beansprouts

Stir

Thai Style Peanut Pork

Thick, silky, creamy and luxurious vanilla custard. The ultimate accompaniment to all sponge cakes, fruit pies and crumbles!

How to make custard

180 ml (3/4 cup) double (heavy) cream

180 ml (3/4 cup) whole milk (full fat milk)

egg eggs

tsp cornflour ((cornstarch if you're in the US))

tbsp caster sugar

tsp vanilla extract

Heat the cream and milk in a pan until bubbles just start to rise at the edge of the pan (don't boil it).

In a jug, mix the egg yolks, cornflour, sugar and vanilla extract.

When the cream is hot, pour into the egg mixture in a thin stream whilst stirring (note: stirring, not whisking fast!) with a hand whisk (don’t pour in the milk all at once or it will scramble the eggs).

Once mixed together, pour back into the pan and continue to stir the custard with a whisk over a medium heat until it thickens.

If it gets too thick, add a splash of cream.

Turn off the heat and serve.

A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. The king of comfort food.

Chicken Casserole Recipe

chicken thighs (trimmed of fat)

unsalted butter

onions

garlic

tbsp plain/all purpose flour

tsp black pepper

½ tsp celery salt

chicken stock

tbsp lemon juice

16-20 baby chestnut mushrooms

celery (roughly chopped)

(60 milliliters) double (heavy) cream

parsley – chopped

Heat the oil in a large frying pan over a medium-high heat.

Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.

Once lightly browned remove from the pan and place in the slow cooker.

Add the butter to the pan and heat until melted.

Add the onion and cook for 5 minutes, stirring occasionally, until softened.

Add in the garlic, stir, and cook for a further minute.

Stir in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.

Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.

Add the mushrooms, carrots and celery to the slow cooker and stir.

Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.

Once cooked shred the chicken a little with two forks then stir in the cream.

Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.

https://www.youtube.com/watch?v=BozvHtWKJwU

A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. Most of the work is done in the slow cooker, so you can look forward to a hearty family dinner when you get home from work. 

Serve it with mashed potato to soak up that delicious sauce. The king of comfort food.

Free Printable Recipe Here: https://www.kitchensanctuary.com/chicken-casserole/

Ingredients for the Chicken Casserole:
2 tbsp vegetable oil
8 boneless chicken thighs - trimmed of fat
2 tbsp unsalted butter
2 brown onions - peeled and diced
3 cloves garlic - peeled and minced
3 tbsp plain/all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
½ tsp celery salt
2 cups (480ml) chicken stock
1 tbsp freshly squeezed lemon juice
16-20 baby chestnut mushrooms
16-20 chantenay carrots
3 sticks celery - roughly chopped
1/4 cup (60ml) double (heavy) cream
Small bunch parsley – chopped

#ChickenRecipes #Recipe #CookingShow

Seal Chicken

Add To Slow Cooker

Butter

Garlic

Flour & Seasoning

Stock & Lemon Juice

Veggies

Cook

Cream

My Homemade Slow Cooker Chicken Casserole Recipe

Easy honey roasted parsnips - no need to par-boil. You can roast them from raw!

Honey Roasted Parsnips

tbsp neutral oil (e.g. rapeseed, sunflower

tsp salt

tbsp honey

tbsp thyme

Preheat the oven to 200C/400F (fan)

Place the chopped parsnips in a large roasting tin.

Drizzle over the oil and toss together to fully coat.

Spread the parsnips our evenly, in a single layer in the roasting tin, ideally so they're not touching each other (this will give the best crunch).

Place in the oven and roast for 20-25 minutes, turning once, about halfway through cooking, until lightly golden.

Sprinkle on the salt and pepper and drizzle over the honey, then toss together and place back in the oven for 8-10 minutes on rich golden brown in colour.

Serve immediately, topped with fresh thyme leaves.

Succulent pork chops in a warming, creamy-mustard sauce. Ready in about 15 minutes, this simple recipe makes a great weekday Autumn dinner.

Pork Chops with Creamy Mustard Sauce

cut, bone-in, Pork chops

½ tsp black pepper

½ tbsp sunflower oil

240 ml (1 cup) chicken stock

mustard

120 ml (1/2 cup) double (heavy) cream

Worcestershire sauce

tbsp parsley

black pepper

Preheat the oven to 175C/350C (fan).

Place the pork chops on a plate and sprinkle on the salt and pepper.

Heat the oil in a large pan over a high heat.

Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.

Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.

Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.

Stir in the mustard, then stir in the cream and Worcestershire sauce.

Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.

When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.

Divide the rested pork between plates and pour over the sauce.

Sprinkle with parsley and black pepper and serve.

https://content.jwplatform.com/videos/7dUBVmUP.mp4

Seasoning the pork

Adding oil to pan

Frying pork chops in pan

Placing pork in oven

Adding stock to pan

Adding mustard, cream and Worcestershire sauce to pan

Simmering the sauce

Placing pork on plate to rest

Placing pork on plates, pouring over sauce

Sprinkling chops with parsley

Pork Chops w Creamy Mustard Sauce

Sausage, carrots and potato cooked in a creamy mustard sauce and topped with golden puff pastry. This creamy sausage and mustard pie is a lovely, warming, winter comfort food dinner.

Sausage and Mustard Pie

tbsp oil

pork sausages

garlic (peeled and minced)

tbsp plain (all-purpose) flour

600 ml (2.5 cups) chicken stock

potatoes

80 ml (1/4 cup + 1 tbsp) double (heavy) cream

x 320 g (2 x 11 oz) rolls of ready-rolled puff pastry

egg (lightly whisked)

Heat the oil in a wide, shallow, oven-proof casserole dish *see note 2, over a medium-high heat.

Add the chopped sausage and fry for about 5 minutes, stirring regularly, until the sausage is lightly browned (it doesn’t have to be cooked through at this point). Remove from the pan and place on a plate.

Add the onion and carrots to the pan and fry for 5 minutes, stirring often, until the onion starts to soften.

Add in the salt, pepper, and garlic and stir together.

Add the flour, then stir to coat the vegetables.

Pour in the chicken stock and add the wholegrain mustard.

Add the potatoes and stir together, then bring to the boil and simmer for 10 minutes, until the potatoes are just starting to soften at the edges.

Whilst the pie filling is simmering, pre-heat the oven to 200C/400F (fan).

After 10 minutes simmering, add the cooked sausages and stir in the cream. Then turn off the heat.

Carefully top the casserole dish with the puff pastry. I use two rolls of puff pastry that I squash together. This leaves a bit of a seam down the centre of the pie, but I think that’s fine, since it’s quite a rustic pie.

Cut off any really large bits of overhanging pastry, then roll the rest of the overhanging pastry up and back into the pan, to make a rough crust.

If you like, you can make a bit of a pastry decoration out of the pastry offcuts (I make a few simple leaves) and place on top of the pie.

Top 7 autumn food recipes from across the web

The most viewed autumn food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

📝 Beef Bourguignon Recipe

Thai Style Peanut Pork Recipe

How to make custard

Chicken Casserole Recipe

Honey Roasted Parsnips

Pork Chops with Creamy Mustard Sauc...

Sausage and Mustard Pie

Top 7 autumn food recipes from across the web

The most viewed autumn food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

📝 Beef Bourguignon Recipe

Thai Style Peanut Pork Recipe

How to make custard

Chicken Casserole Recipe

Honey Roasted Parsnips

Pork Chops with Creamy Mustard Sauc...

Sausage and Mustard Pie

The most viewed autumn food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine