Today’s blog features three delicious recipes centred on November’s chief seasonal ingredients: brussels sprouts, chestnuts and cranberry. All three recipes come courtesy of BBC Food and are guaranteed to be big hits with the family. Enjoy!
150g/5½oz Brussels sprouts
4 rashers streaky bacon, chopped
- Place the Brussels sprouts into a saucepan of boiling salted water and cook for six minutes or until softened slightly but still with some bite. Then drain off the excess water from the Brussels sprouts.
- Place the bacon into a frying pan and cook the bacon until it is crisp and golden-brown. Add the Brussels sprouts to the pan along with the butter and fry until browned slightly on all sides.
- To serve, place in a bowl, serve as a side dish.
1 tbsp olive or groundnut oil
1 small onion, finely chopped
1 clove of garlic, crushed
pinch dried thyme
150ml/¼pt red wine
150ml/¼pt vegetable stock
100g/4oz chopped chestnuts (cooked weight)
100g/4oz chestnut purée
75g/3oz wholemeal breadcrumbs
1 tbsp brandy
10-15ml/2-3 tsp soy sauce
salt and freshly ground black pepper
fresh herbs, crackers and a fresh green salad
- Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
- Add the red wine and vegetable stock and bring to the boil.
- Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
- Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
- Serve garnished with fresh herbs, with crackers and crisp green salad leaves.
For the roasted pears
1 tbsp butter
1-2 pears, cored and sliced into wedges
30g/1oz caster sugar
For the cranberry chilli jam
2 satsumas, juice of one, the other peeled and segmented
1 orange, juice only
55g/2oz caster sugar
¼ tsp chilli flakes
- Preheat the oven to 200C/400F/Gas 6.
- For the roasted pears, heat the butter in an ovenproof frying pan. Add the pear wedges and caster sugar and fry for a few minutes until lightly golden.
- Place into the oven and roast for 6-8 minutes, or until tender and caramelised.
- For the cranberry chilli jam, place all the ingredients into a pan and simmer for five minutes.
- To serve, arrange the pears on a plate and spoon over the cranberry chilli jam.
(Image credit: Flickr)