edited by Sue Courtney
e-mail address: email@example.com
Pumpkin, pinenut, bacon and green bean salad
Cut pumpkin into chunky pieces and peel.
Into the remaining liquid place the beans and microwave for a couple of minutes until tender. Remove to cool. Discard liquid.
Pour the orange into a frying pan and turn on the heat. Add the honey and the whole grain mustard, stir to combine. Add the pumpkin cubes and toss continually in the liquid as it reduces to a glaze. When the liquid is all but evaporated, remove from heat and pour the glazed pumpkin into the serving bowl to cool.
Wipe out the pan and return it to the heat. Add the pinenuts, turning regularly to avoid burning. When starting to turn golden, remove and add to the pumpkin.
Cook the bacon under the grill until crispy. Put aside to cool, then cut into small pieces.
Cut the beans into about 2.5cm pieces.
Add the pinenuts, bacon and beans to the pumpkin. Toss to mix.
Autumn time is the time for one of my favourite vegetables - the choko. I posted lots of recipes last year (see here) but always like to find new interesting ways to use this versatile vege/fruit.
Chicken with autumn vegetables - choko, courgette and baby bok choy
Coat chicken breasts in seasoned flour and saute until golden in a buttered pan,
Peel and diagonally slice the courgettes.
Add the courgettes, capsicum and white part of bok choy. Stir into the casserole.
To serve, place a couple of the bok choy leaves on each plate, place a piece of chicken on leach leave and spoon over the vegetables.
This is a totally contained meal in one. Vegetables or rice could be served alongside, if desired.
Best wine match - NZ sauvignon blanc is superb.
Thank goodness for long lazy weekends and husbands who like to experiment occasionally. Neil came up with this creation using one of my favourite autumn fruits - tamarillos.
Neil's mini lamb roasts (for two)
Mix together -
Marinate the lamb in the tamarillo mix for a couple of hours turning every so often.
Place lamb and marinade into small baking dish. Cover with paper.
If liquid has accumulated from the lamb's juices, reduce on stove top.
Slice lamb and serve with sauce poured over the top.
Serve with Merlot
© Sue Courtney
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