Autumn is nearly here! As the nights start to draw in and travelling is still challenging, these fail safe Autumnal recipe inspirations from Culinary Director of the RA Group David Simms makes it easy for all of us to whip up something and spice up autumnal evenings.

BREAKFAST – Persian ‘Baked Beans’ with Fried Duck Egg & Sourdough

Ingredients (for four):

300g plum tomatoes, roughly chopped
½ small bunch thyme, leaves stripped
2 bay leaves
2-3 garlic cloves, peeled & mashed
2-3 shallots, peeled & quartered
1 lemon, zested & juiced
4 duck eggs (or hen eggs)
1 can cannellini beans (230g drained)
1 tbsp pomegranate molasses
1 tbsp rose harissa
1 tbsp tomato puree
250ml vegetable stock
60ml rapeseed oil
1 sourdough loaf (or crusty bread)
Black pepper
Sea salt (preferably Maldon)

Directions:

1. Preheat oven to 150c.
2. Rinse the beans and place in a suitable ovenproof dish (ideally cast iron). Reserve the lemon juice, zest, duck eggs & half the rapeseed oil. Add all the other ingredients to the beans, and stir through. Cover with a sheet of baking parchment and double wrap tightly in foil.
3. Place into the oven for approx. 1 hour.
4. Slice off both ends of the sourdough and blitz into the breadcrumbs using a food processor. Combine with lemon zest, the remaining rapeseed oil and a pinch of salt and pepper.
5. Remove the beans from the oven, add the lemon juice & stir well. Return to the oven for a further 15-20 minutes to reduce to desired consistency.
6. Remove once more and discard the foil. Sprinkle over the breadcrumb mix and return to the oven for a final 10 minutes. Remove and allow to rest.
7. Toast the sourdough under a hot grill or in a chargrill pan and fry the duck eggs in a small amount of rapeseed oil.
8. Serve the beans topped with a fried egg and a slice of toasted sourdough.

LUNCH – California-Style Barley Bowl

Ingredients (for four):

2 avocados, halved, destoned
250g pearl barley, cooked according to packet instructions
40g sunflower & pumpkin seed mix
½ small bunch basil, leaves stripped
300g Greek yoghurt
180g/ 1 punnet cherry tomatoes, halved
200g feta, crumbled
80g baby kale
80g baby spinach
1 lemon, juiced
100g soya beans, defrosted
40ml rapeseed oil

Directions:

1. Rub the flesh of the avocadoes with half of the rapeseed oil. Place onto a hot chargrill pan until well caramelised.
2. Meanwhile combine the kale with half of the lemon juice and a little additional sea salt, lightly massage to ‘cook’ the kale.
3. Place a portion of the cooked barley in each bowl, and top with the kale, spinach, cherry tomatoes, soy beans and feta. Top with a good spoonful of the Greek yoghurt and finally the avocado.
4. Finish with the remaining lemon juice and a little additional rapeseed oil as desired.

SUPPER – Sri Lankan Coconut Chicken Curry & Rice

Ingredients (for four):

6 boneless, skinless chicken thighs, diced into 3cm chunks
Thumb size piece of ginger, peeled & grated
8-10 curry leaves
1 lime, juiced
½ small bunch coriander, roughly chopped
2-3 red chillies, roughly chopped
2 pouches cooked red or brown rice (approx. 500g)
1 can light coconut milk (400ml)
1 tbsp fish sauce (or soy sauce if preferred)
1 tsp turmeric
1 tsp black mustard seeds
1 tsp cayenne pepper
60ml rapeseed oil
Black pepper
Coconut chips (optional)

Directions:

1. Heat rapeseed oil over a medium heat in a large frying pan.
2. Fry the curry leaves and black mustard seeds in the rapeseed oil, until they begin to pop and become fragrant. Add the chicken and sauté briefly.
3. Combine the fresh coriander, chilli, ginger, turmeric & cayenne in a food processor and blitz to a paste (add a little water if required). Add to the chicken and fry for a further 2-3 minutes.
4. Add the coconut milk, and simmer gently for approx. 20 minutes until the sauce has reduced and the chicken is cooked through. Adjust the seasoning to your taste using fish sauce, lime juice & black pepper.
5. Serve a portion of the rice, topped with the curry. Top with additional coriander and coconut chips if desired.

For more recipe inspiration, follow: instagram.com/ra_fooduk

For additional information on RA Group and the work they do, visit: ragroup.co.uk

All imagery courtesy of The RA Group.

 

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A post shared by Restaurant Associates UK (@ra_fooduk) on Aug 24, 2020 at 1:25am PDT

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