Country Comforts - Perfect for Autumnal Days

Country Comforts – Perfect for Autumnal Days

Country Comforts – Perfect for Autumnal Days – As evenings draw in, and the weather becomes chillier, we start to think about warming, hearty foods.

Country Comforts - Perfect for Autumnal Days

I’ve been a fan of Hari Beavis on Instagram and TikTok for a while. She’s just produced her debut cookbook, Country Comfort, published by Carnival at £26 for a hardback with great photos, and it’s perfect for this time of year. The creative force behind ‘Baking with Beavis’ and ‘Peeled Back’, has skyrocketed to social media stardom in the foodie realm, boasting over 700K followers. Country Comfort contains 90 recipes for quick and easy comfort food, inspired by country living. Each chapter is conveniently organised by time – Comfort in 10, 20, 30 or 40 minutes – with a baking chapter at the end for an extra special treat. Quick bites such as Honey-Kissed Camembert and One-Pan Salmon Orzo, and recipes which take a little bit more time, but worth it, such as Mushroom and Prosecco Risotto and Butter Chicken Pie. There are plenty of easy wins including Leftover Roast Dinner Hotpot and ‘Wellies Off; Traybake In’, plus a host of moreish bakes from Almond Bundt Cake to Traditional Tiffin. Every recipe comes with a list of swaps and additional options, so you’ll be able to create a tasty fix for every occasion. Here’s a recipe to demonstrate Hari’s appeal and it’s particularly appropriate, of course, for autumn in Twickers:

Country Comforts - Perfect for Autumnal Days

Welsh Rarebit – our Rugby Game Day Staple

“When the Six Nations comes around, our family gets a bit competitive. I am half Welsh, half English, so it gets complicated when we sit down to watch England vs Wales. To defuse the situation, I bring out my cheesy Welsh rarebit. For those that don’t know what a rarebit is, it’s glorified cheese on toast, and it is marvellous. I used to make it as a starter with little pieces of ciabatta during ski season and everyone would go nuts for it. Whip up ‘the rarebit’ mix an hour or two in advance if you want to prep before a sports game, then at half time just whack it in the oven and enjoy piping hot!”

1 thick slice of sourdough bread

1 tbsp olive oil

1 large egg

30g (1oz) mature (sharp) Cheddar cheese, grated

½ tsp (or a shake) of Worcestershire sauce

1 tsp wholegrain mustard

salt

pinch of chopped chives, to serve

EQUIPMENT

Chopping board—knife—grater—grill (broiler)—baking tray—medium bowl whisk or spoon

GRILL THE SOURDOUGH

Drizzle the sourdough with the olive oil and sprinkle with salt, then place on a baking tray under a hot grill until golden brown and crispy – it needs to be crispy enough, so it doesn’t go soggy when you add the egg mix.

MAKE THE RAREBIT AND SERVE

Mix the egg, half the grated cheese, and the Worcestershire sauce and mustard in the bowl. Spoon the mixture onto the grilled sourdough, spreading it out into an even layer. Sprinkle over the remaining cheese and put it back under the grill until the egg mixture is no longer running and the cheese on top is bubbling.

Remove from the grill and add another sprinkle of salt and a showering of chopped chives. Serve hot and enjoy straight away.

ALTERNATIVE INGREDIENTS

Sourdough: use whatever bread you fancy, as long as it’s quite thick – ciabatta works well.

Cheddar cheese: use Gouda, a Swiss hard cheese, Gloucestershire or even a feta.

Wholegrain mustard: use Dijon, or. teaspoon of English mustard.

Country Comforts - Perfect for Autumnal Days

Feta, Caramelised Onion & Honey Tartlets

There is something about baked cheese and caramelised onion that just gets you ready for cosy nights in. Whether it’s brie, Camembert or feta, something salty and creamy on a cosy carb works so well.

These little tartlets can be made small for canapés, made into shapes for dinner parties, baked as a sheet of pastry for supper, or as little rectangles for a starter.

Whatever the occasion, they fit the bill.

1 x 320g (11 ¼ oz) sheet of all-butter puff pastry

4 tbsp shop-bought caramelised onions

80g (2 ¾ oz) feta

2 tsp runny honey

pinch of thyme leaves

1 egg, beaten, for egg wash

pinch of salt

EQUIPMENT

baking tray—knife—pastry brush—spoon – ramekin

PREHEAT THE OVEN AND SCORE THE PASTRY

Preheat the oven to 180°C (160°C fan/350˚F/gas mark 4) and unroll the pastry on the baking tray, keeping it on its parchment. Cut into four (this will be the four portions) and score a rectangle 2cm (3/4 in) from the edge of each portion with the blunt edge of your knife, making sure you don’t cut through the pastry.

TOP THE PASTRY AND BAKE

Spread a tablespoon of caramelised onion in the middle of each scored portion and crumble over the feta. Drizzle honey over the top of each tart and throw on a few thyme leaves. Brush the edges of the pastry with egg wash and bake in the oven for 10–15 minutes, until the edges of the pastry tarts are puffed up and golden brown!

SERVE

Remove from the oven, sprinkle with salt and serve while warm. So yummy!

ALTERNATIVE INGREDIENTS

Caramelised onion: use a chutney.

Feta: use any cheese you enjoy – I love a brie or Camembert.

Thyme: use another fresh herb such as rosemary.

Country Comforts - Perfect for Autumnal Days

One-pan Apple & Pork Dinner

Pork chops get a bad rep as slightly bland and boring, but a countryside supper isn’t complete without a little cider and pork.

This one-pan dinner is so easy and fuss free, and it looks delicious and tastes even better. It’s also not too heavy, though as autumn and winter come around it really does warm the soul. Serve it with whatever you fancy, I find a hearty mash is always a winner in our household.

3–4 tbsp olive oil

4 bone-in pork chops

large knob of butter

1 red onion, peeled and thinly sliced

1 gala apple, peeled, cored and

thickly sliced

6 garlic cloves, peeled and finely chopped

a few sprigs of fresh sage

a few sprigs of fresh rosemary

150–200ml (5–7fl oz/2/3–generous ¾ cup)

apple cider of your choice

salt and pepper

EQUIPMENT

chopping board—knife—deep, large frying pan—spoon or tongs

COOK THOSE CHOPS

Drizzle the oil over the pork chops and season with a large pinch each of salt and pepper. Place the frying pan over a medium-high heat, add the pork chops and cook for about 5 minutes on each side until golden brown (don’t worry about cooking them through completely). Set aside.

CIDER TIME

Add the butter to the pan, reduce the heat to medium, throw in the onion, apple and garlic and cook for 5 minutes until soft. Put the chops back in the pan along with the sprigs of herbs, pour in the cider and cook until the alcohol has cooked off, about 1 minute, then simmer for 5 more minutes until the pork chops are cooked through.

SERVE

Remove from the heat and serve.

 ALTERNATIVE INGREDIENTS

Cider: use apple juice or chicken or vegetable stock.

The Seasoned Gastronome

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