Savour the Season: 3 Quirky Autumn Recipes Fresh from Your Airgarden
Hey green thumbs and culinary daredevils! With the autumn breeze dancing through the leaves, let's spice up the harvest season with some mouth-watering recipes fresh from your Airgarden. Prepare to wow your taste buds and your pals with these six clever, quirky, and downright brilliant dishes that take your home-grown goodies to the next level! 🌿🍂 #foodie #homegrown #yum
Silverbeet Soup with Colcannon Potato Bread
- 15 mins Prep Time / 15 mins cooking / Serves 2
This soup makes for the perfect weeknight comfort meal. Soft, pillowy potato bread is the perfect vessel to carry the soup. The soup will be ready on the stove by the time the bread has finished baking.
Ingredients:
- 2 tbsp extra-virgin olive oil
- 2 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 80 ml (1/3 cup) pouring cream, plus extra for drizzling
- 500 ml (2 cups) vegetable stock
- ½ bunch silverbeet (350gm), trimmed and shredded
- Freshly grated nutmeg, to serve
Colcannon potato bread
- 4 rashers streaky bacon, finely chopped
- 1 large potato (400gm), peeled and chopped
- 75 gm self-raising flour
- 1 egg yolk, lightly whisked
- 2 tbsp pouring cream, plus extra for brushing
- 1 tbsp finely chopped flat-leaf parsley
- 1 spring onion, thinly sliced
Method
-
Preheat oven to 220˚C. To make bread, place a small non-stick frying pan over medium heat. Add bacon and cook, stirring occasionally, until fat has rendered out and is crisp (4 minutes). Take off heat and set aside.
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Place potato in a small saucepan and cover with cold salted water. Bring to the boil and cook until tender (10 minutes); drain. Place half potato in a large bowl and mash. Add flour, egg, cream, parsley, onion and bacon; mix until combined. Turn out onto a lightly floured surface and shape into a 15cm x 10cm loaf. Place on a baking tray lined with non-stick baking paper and brush with cream. Bake until golden (15 minutes).
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Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic, season to taste and cook until soft (6 minutes). Add remaining potato, cream, stock and bring to a simmer. Add silverbeet and cook until just wilted (4 minutes). Take off heat and set aside to cool slightly. Using a stick blender, blend until smooth. Divide soup among bowls, drizzle with cream and scatter with nutmeg. Serve hot with bread.
Veal Schnitzel with Tuna Sauce & Herb Salad
This dish plays with the flavours of classic vitello tonnato to glam up your weeknight schnitty. Serve with a simple green salad.
Ingredients
- 80 gm (2 cups) panko crumbs
- 40 gm (½ cup) finely grated pecorino
- 75 gm (½ cup) plain flour, seasoned to taste
- 2 eggs, lightly beaten
- 4 veal schnitzels (180gm each)
- Vegetable oil, for shallow-frying
- 1 cup each (loosely packed) flat-leaf parsley, dill and tarragon
Tuna Sauce
- 185 gm canned tuna in olive oil, drained
- 150 gm (½ cup) mayonnaise
- 2 tbsp baby capers in vinegar, drained and chopped
- 40 gm cornichons, finely chopped
- ¼ cup (loosely packed) flat-leaf parsley
- 1-2 tbsp lemon juice, plus lemon wedges to serve
Method
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Preheat oven to 120°C and line an oven tray with baking paper. Mix panko and pecorino in a bowl, then place flour and egg in separate bowls. Dust schnitzels evenly in flour, shake off excess, then dip into egg and press into crumbs, coating evenly.
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Fill a large, deep frying pan with 2cm oil and heat over medium-high heat to 180°C. Fry schnitzels, in batches, until golden brown and cooked through (2-3 minutes). Drain on paper towels, place on prepared tray and keep warm in oven while you cook remaining schnitzels.
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Meanwhile, combine herbs and shallot in a bowl.
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For tuna sauce, place ingredients in a small food processor and process until combined but still textured.
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Top schnitzel with herb and shallot mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.
Cheats Wonton Soup
This wonton soup is an express version of the recipe that cuts time, not flavour.
A shortcut recipe for when you don't have time to make wontons. Use minced pork with a good amount of fat to ensure the dumplings aren't too dry.
Ingrdients
- 1 litre (4 cups) chicken stock
- 60 ml (¼ cup) light soy sauce
- 60 ml (¼ cup) Shaoxing wine
- 10 ginger (about 2cm), thinly sliced
- 3 spring onions, cut into 5cm batons
- 2 star anise
- 1 cinnamon quill
- 24 wonton wrappers, cut diagonally
- Steamed Asian greens, shredded spring onion and coriander, to serve
- Fried shallots and chilli oil (optional), to serve
Broken Dumplings
- 10 peeled raw prawns (about 150gm), finely chopped
- 2 tbsp chopped coriander
- 2 tsp sesame oil
- 1 spring onion, finely chopped
- 1 tsp grated ginger
- 300 gm minced pork
Method
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Combine stock, soy sauce, Shaoxing, ginger, onion, star anise, cinnamon and 275ml water in a large saucepan over high heat. Bring to the boil, reduce heat to low-medium and simmer until broth is fragrant (10 minutes). Strain (discard solids) and return to a clean saucepan over medium heat.
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For dumplings, combine ingredients (except pork) in a small food processor and process until finely chopped. Add pork, process to combine and season to taste. Roll into 26 walnut-sized balls, drop into the soup and simmer until cooked (2-3 minutes). Add wonton wrappers and cook until al dente (30 seconds).
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To serve, top soup with Asian greens, onion, coriander and fried shallots, and drizzle with chilli oil.
There you have it – three mouthwatering recipes to make the most of your Airgarden bounty this autumn. Whether you're a seasoned chef or a kitchen newbie, these dishes are sure to add a dash of fun, quirk, and smarts to your culinary repertoire. So roll up your sleeves, dust off your apron, and let's get cooking!
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