3 Amazing autumn recipes to cook this weekend

While every season has its charm, there’s just something about autumn in the Adelaide Hills. The trees shed their leaves, infusing maroon, yellow and burnt orange tones to the already-gorgeous winding streets.

Date:

24-Apr-2019

Category:

Lifestyle

Tags:

Author:

Amanda Smith

3 Amazing autumn recipes to cook this weekend

While every season has its charm, there’s just something about autumn in the Adelaide Hills. The trees shed their leaves, infusing maroon, yellow and burnt orange tones to the already-gorgeous winding streets.

It’s the in-between season, where you unpack your warmer clothes, starting with your cardigans. You aren’t quite ready to accept winter is close. Autumn, especially in the Adelaide Hills, is a time to start slowing down and changing pace. You start to spend more time indoors.

And if you’re got a large kitchen (of course, it’s the Hills), why not spend those shorter days concocting heartier, warmer dishes.

Pumpkin soup

Yumtown is all we can say! Simple, filling and fabulous. Toast a piece of sourdough and you’ve got yourself a meal.

  • Set the over to 220°C and line a baking tray with paper. Oil the cut sides of the pumpkin, then place (cut-side down) on the tray with thyme sprigs.
  • Place the carrots and bacon in the centre of a foil. Sprinkle with fennel seeds and chilli flakes. Drizzle with oil and add to baking tray. Roast for 30 minutes.
  • Remove from oven and add onion. Enclose the garlic in foil and add to the baking tray. Roast for a further 30 minutes (or until tender).
  • For the croutons, combine parmesan, butter, fennel seeds, chilli flakes, coriander seeds, and thyme in a bowl. Spread the butter mixture over one side of the sourdough slice. Add parmesan on top and place on a baking tray. Set aside.
  • Remove vegetable mixture from the oven and replace with the crouton tray. Roast for 8 minutes (or until golden).
  • To prepare the soup, add thyme leaves to a saucepan. Scoop out and discard the pumpkin seeds. Remove the pumpkin flesh and move to saucepan with the carrots and bacon. Peel and dice the onion and add to the pan, with garlic. Add remaining pan juices, add stock, and 1 ½ cups water. Blend well and stir in the crème fraiche. Season, then cook over medium heat.
  • Transfer to serving bowls and top with extra crème fraiche. Sprinkle with herbs, pepper, extra chilli flakes, and croutons.

Click here for the ingredients list.

Pork cutlets with spicy Asian slaw 

For a quick, delicious flavour-infused meal, have a mid-week pork cook up. Here’s what to do:

  • To make the slaw, place the cabbage, carrot, onion, mint, coriander and lime leaf in a bowl. Next, combine rice vinegar, soy sauce, sugar, lime juice, fish sauce and chilli, and whisk. Toss, then set aside.
  • Drizzle the pork with oil and season. Cook in a frypan for three minutes, over medium-high heat. Whisk the soy sauce and honey together, then drizzle over the pork. Cook, as you turn the meat for a further three minutes, until caramelised.

Set on the slaw? Here’s the ingredients.

Gingerbread milkshakes  

Who said gingerbread is just for December? Not us.

  • Turn the biscuits to crumbs in a food processor, then transfer to a plate. Place honey on a second plate, dipping the rim of four glasses, then over the crumbs. Put glasses in fridge.
  • Blend remaining ingredients in a blender. Once smooth, pour into glasses, and serve with cinnamon quills.

You’ll find the ingredients list here.

Summer, we’ll miss you… but these recipes are enough to fall in love with autumn.