Annabel's Garden

Autumn Harvests

Tomato vines can be pulled and hung from their roots and dried; the fruit will keep ripening over the coming weeks. There is still time to plant rocket, coriander, chervil, soft lettuces, miners lettuce, and sugar peas for harvest through the winter.

The following recipes use the rich autumn flavours of capsicums, pumpkins, blueberries, figs and raspberries.

GRILLED CHILLI PEPPER SALSA

This is a great flavour booster to make up in bulk. Serve it with grilled meat or over grilled vegetables, tossed through pasta or salads. Or try freezing it for winter to add to casseroles and tagines.

To Prepare: 10 minutes
To Cook: 12-15 minutes

1-2 red chillies, to taste
2 large red peppers
2 cloves garlic, peeled
1 bunch coriander (1 packed cup)
1/3 cup extra virgin olive oil
1/2 tsp each salt and pepper
several grinds black pepper

Grill chillies and peppers over medium heat turning frequently until skins are soft and charred all over, about 12-15 minutes. Place in plastic bag or sealed container and leave to cool (the steam produced makes them much easier to peel). Peel off skins and discard seeds and pith. Puree flesh with garlic, coriander, oil and seasonings. Store in the fridge, it will keep for 4-5 days or freeze in iceblock containers for a zingy summer taste to enjoy through the year.
Makes about 1 1/2 cups, enough for 6-8 serves.

SPICY STUFFED PEPPERS

(Assemble - Sensational Food Made Simple page 152)

1/2 recipe useful meat sauce (recipe below)
1/2 cup cooked rice or breadcrumbs
2 tbsp chopped herbs, eg parsley
4 tsp ground cumin
1/2 tsp chilli flakes
zest of 1 lemon
4 large red peppers, halved and cored
topping 2 tbsp pine nuts
80g mozzarella, thinly sliced

PREHEAT oven to 180°C. Mix meat sauce with rice or breadcrumbs, herbs, cumin, chilli and zest. Spoon into pepper halves and bake until peppers are soft and filling is bubbling, about 35 minutes. Top with mozzarella and pine nuts and return to oven for 10 minutes.
Serves 4

A useful meat sauce

1 tbsp oil
500g premium beef mince
2 cloves garlic, crushed
1/4 cup tomato paste
2 cups tomato pasta sauce
1/2 cup red wine
1/2 cup water
1 bay leaf
1/2 tsp salt & grinds black pepper
2 tbsp parsley, chopped

HEAT oil in a large deep pan and brown mince with garlic and tomato paste, breaking meat up with a wooden spoon as it browns. Add remaining ingredients, stir and simmer gently 15 minutes, stirring now and then. Check seasoning and adjust to taste.
Makes 4 cups.

PASTA WITH ASIAN PESTO AND ROASTED PUMPKIN

(Best of Annabel Langbein page 163)

An al dente pasta tossed with a spicy pesto and sweet, densely flavoured roasted pumpkin. Try other types of pesto for a change of flavour.

To Prepare: 10 minutes
To Cook: 30 minutes

400g pumpkin, peeled, de-seeded and cut into 3cm pieces
3 tbsp olive oil
1 tsp crushed garlic
salt and ground black pepper
200g dried fusilli, or pasta tubes
1⁄2 cup Asian Pesto or Winter Pesto
parmesan cheese to serve

Pre-heat oven to 220°C. Place pumpkin in a roasting dish, mix through oil and garlic, season with salt and pepper. Roast for 30 minutes until lightly golden, stirring once. Cook pasta according to manufacturer’s instructions while pumpkin roasts. Drain pasta and toss through pesto and roasted pumpkin. Garnish with shavings of parmesan cheese. Serves 2.

Asian Pesto

Use landcress or watercress to make this indispensable pesto. Boiling water fixes the colour of the herbs and prevents them from oxidising.
Wash a big bunch of cress and a whole coriander plant and remove and discard tough stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once. Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds removed, 1⁄4 cup roasted peanuts or roasted cashew nuts and 1⁄4 cup salad oil. Purée all together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the fridge with a layer of oil on the top. Makes 1 cup.

MAPLE ROASTED VEGETABLES

(Assemble - Sensational Food Made Simple page 168)

1/4 pumpkin, cut into smallish wedges
2 kumara, peeled and cut into chunks
3 parsnips, peeled and quartered lengthways
3 tbsp extra virgin olive oil
2 tbsp maple syrup
1/2 tsp salt & grinds of pepper
2 red peppers, cored and quartered
300g green beans or asparagus, trimmed

PREHEAT oven to 200°C. Toss pumpkin, kumara and parsnips in a bowl with oil, maple syrup, salt and pepper. Spread out in a single layer in a large roasting dish, adding any excess oil and syrup from the bowl. ROAST until almost tender and starting to caramelize, about 40 minutes, turning halfway through cooking and adding peppers and beans or asparagus in the last 15 minutes. A splash (1-2 tsp) of sherry vinegar into the hot roasting pan once vegetables are cooked adds a great flavour.
Serves 6.