Midweek Meals: Bring the harvest home with these classic autumn recipes
Some of our autumn recipe selections.
Leek & Potato Soup
An easy meal - with locally-sourceable ingredients.
Servings
4Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsCourse
MainCuisine
IrishIngredients
50g butter
4 potatoes, peeled and chopped
2 onions, sliced
4 leeks, washed well and sliced
750ml vegetable stock
250ml milk
Salt and pepper
Method
Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.
Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.
Smokey Beef Stew
This recipe champions frozen and store cupboard ingredients - sometimes preparing fresh from scratch can be too much of a challenge when you are tired or tight on time.
Servings
5Preparation Time
5 minsCooking Time
6 hours 0 minsTotal Time
6 hours 5 minsCourse
MainIngredients
500g stewing beef
100g frozen chopped onions
200g frozen chopped carrots
100g frozen chopped turnip/swede
1 tin chickpeas, drained
1 tbsp dried garlic
2 tbsp tomato purée
150ml beef stock (made from stock cube)
1 tsp oregano
1.5 tsp smoked paprika
Method
Combine all the ingredients in a slow cooker/crockpot/heavy casserole dish. Stir well so that the herbs and spices coat the meat and vegetables.
If cooking in the slow cooker/crockpot, put the lid on and cook on high for 6 hours.
If cooking in a heavy casserole dish in the oven, add a further 400ml of hot water to the pot. Put the lid on and cook at 160°C/ gas mark 3 for 3 hours.
The dish is ready when the meat is tender. Serve with rice or mash and eat with a spoon.
