Seasonal November Recipes

303366201_f5ece4515e_b

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!

Bacon Buttered Brussels Sprouts

Ingredients

150g/5½oz Brussels sprouts

4 rashers streaky bacon, chopped

25g/1oz butter

 

Directions

  1. 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.
  2. 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.
  3. To serve, place in a bowl, serve as a side dish.

 

Chestnut and Red Wine Pâté

Ingredients

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

 

To serve

fresh herbs, crackers and a fresh green salad

 

Directions

  1. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
  2. Add the red wine and vegetable stock and bring to the boil.
  3. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
  4. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
  5. Serve garnished with fresh herbs, with crackers and crisp green salad leaves.

 

Roasted Pears with Cranberry Chilli Jam

Ingredients

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

200g/7oz cranberries

1 orange, juice only

55g/2oz caster sugar

¼ tsp chilli flakes

 

Directions

  1. Preheat the oven to 200C/400F/Gas 6.
  2. 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.
  3. Place into the oven and roast for 6-8 minutes, or until tender and caramelised.
  4. For the cranberry chilli jam, place all the ingredients into a pan and simmer for five minutes.
  5. To serve, arrange the pears on a plate and spoon over the cranberry chilli jam.

(Image credit: Flickr)

For the very best in cooking appliances, shop in-store or online.

 

Author Image

Posts from the Harvey Norman blog team.

You may also like...