Autumn is Officially Here A season for warm food to whet your appetite

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Editor’s Note

Hello Everyone, It is !nally Autumn! A season for Autumn Berries, lovely Apples and the Squirrels collect their Acorns. September still brings warmth to us but the wind may bring you some great new recipes, new styles of cooking and enjoy staying inside after a long day work. A three course meal that will have you stunned, you can either choose to have a three course meal or just have them separately because they are delicious on their own. "ere is lots more for you to see so continue reading! Editor Cheyenne Dwyer-McDowall

In  This  Issue  

Autmun is here! By Cheyenne Dwyer-McDowall

A "ree Course Meal especially for You By Ayat Abdurahman

Food Bars "is season By Cheyenne Dwyer-McDowall

Hmm, Dessert Time By !embe Mvula

Autumn  is  finally  here!  Autumn  has  officially  come  to  town!  Time  for  brisk  weather  and  warm  nights  inside  the  house.  This  should  not  stop  you  from  ge>ng  busy  in  the  kitchen.  So  many  seasonal  foods  to  choose  from  you  will  not  be  disappointed  by  the  selec@on  Signature  S.O  have  on  offer  for  you  but  also  what  you  will  see  in  the  shop  will  give  you  a  good  idea  of  what  to  cook.  A  selec@on  of  Oysters,  BuFernut  Squash,  Fig  and  Raspberries,  which  you  can  freeze  and  save  for  the  Winter  pies  which  will  keep  you  tas@ng  the  Autumn    fever.  Autumn  is  a  life@me  of  learning  and  you  can  sure  learn  a  lot  about  the  fruits  and  vegetables,  meat  and  fish  of  this  season.    BuFernut  Squash  can  be  used  to  make  a  variety  of  things,  that  being;  Soup,  roasted  and  mashed  with  a  nice  seasoned  touch  this  could  be  a  meal  las@ng  a  lot  longer  than  two  days.  BuFernut  Squash  can  also  be  mixed  with  pumpkin,  do  you  think  you  would  be  able  to  tell  the  difference?  Sure  you  will.  Also,  to  add  to  a  great  spinster  of  things  you  can  pair  this  with  some  wild  duck  whichever  way  you  like,  a  bit  of  plum  sauce  on  the  side  will  en@ce  the  taste  buds.      By  Cheyenne  Dwyer-­‐McDowall  

This delicious starter will deliver nothing but satisfaction. The smoky and salty taste of the halloumi cheese mixes well with the strong flavours of the vegetables. A light meal that will leave you wanting more. By Ayat Abdurahman

Grilled  Halloumi  Salad  

Directions: 1)      Heat a frying pan on a high heat, cook the vegetables in olive oil until they have softened. 2) When cooked, place the vegetables on a plate then fry the halloumi in the same pan. Cook each side for two minutes until it browns. 3) Using a small bowl, mix the ingredients for the salad dressing. 4) Serve the halloumi salad on a plate and drizzle over he salad dressing.  

Ingredients: For the salad: 300g asparagus spears, woody ends snapped off 2 courgettes, cut into 1  cm thick slices 2 red peppers, roughly chopped 200g Halloumi cheese, cut into 1cm thick slices 2tbsp olive oil For the dressing: Small bunch parsley, chopped ½ shallot, finely chopped 1 orange, juiced and zested 1  tbsp extra virgin olive oil 1  tsp dijon mustard 2tsp tiny capers, rinsed

Directions: 1)  Boil potatoes until soft and drain the white beans. 2)  Place the potatoes and beans in a bowl and

mash them together until they combine. 3)  Throw in your seasonings of choice, spring

onions and a pinch of sea salt 4)  Using extra virgin olive oil, heat the pan on

medium heat. Shape the burger into a patty, coat it with flour or breadcrumbs and allow it to cook on both sides until brown.

5)  Place burger into the bun, and layer it with a romaine lettuce, avocadoes, onion slices and a drizzle of tahini dressing.

Sweet  Potatoe  &  Bean  Burger  

Ingredients: 2 cans cannellini white beans, drained 1 large sweet potato Garlic tahini dressing (150ml tahini, 70ml lemon juice, 150ml water, 1 clove of garlic, crushed & chopped parsley.) 1 tsp lemon pepper seasoning 1/4 cup wheat flour Spring Onions Cumin Paprika Black pepper Sea Salt

Though this may not be your traditional ‘meat loaded burger’, it tastes just as good. This delicious burger is super easy to make and healthy, making it absolutely guilt free. The crispiness of the sweet potatoes burger, and the silky avocado that oozes a zesty lemony flavour makes this a perfect summer meal. By Ayat Abdurahman

Ingredients: 2/3 of a cup of ground almonds 1/2 a cup of buckwheat flour (brown rice flour will also work) 14 pitted medjool dates 4 tablespoons of raw cacao 3 tablespoons of pure maple syrup A pinch of sea salt  

Directions: 1)  Pre-heat the oven to 180C, peel and chop the sweet potatoes and place it in boiling water until it softens and begins to fall apart. 2) Once soft, mix the sweet potatoes and the dates in a food processor. 3) Put the remaining ingredients in a boil and mix it with the sweet potatoes and date mixture. 4)  Place the mixture in a lined baking tray

and allow it to too cook for 20 minutes 5)  Once the middle of the brownies become

dry, remove the brownies and allow it cool for 10 minute.  

The bursting flavours of the raw cacao and the thick creaminess of the sweet potatoes makes this the perfect finger –licking dessert. By Ayat Abdurahman

Sweet  Potatoe  Brownies  

Autumn  is  the  season  of  rich  colours  and  most  certainly  also,  rich  flavours.  Pears  and  apples  are  seasonal  autumn  fruits  and  work  beau@fully  in  homemade  pies.  We  all  love  pie,  but  not  so  much  the  slight  guilt  feel  it  can  tend  to  leave  behind.    But  the  best  thing  about  this  recipe  is  that  it’s  completely  dairy  and  gluten-­‐free,  so  vegans  or  those  with  lactose  intolerance  won’t  have  to  miss  out  and  everyone  can  enjoy  a  delicious,  guiltless  autumn-­‐favourite  dessert!    By  Thembe  Mvula  

Crunchy  Apple-­‐Pear  Autumn  Pie  

Oyster  Bar  Anyone?  If  you  are  looking  to  try  the  best  Oysters  in  season  I  suggest  you  head  to  J  Sheekey  Oyster  Bar,  an  extensive  wine  list,  a  range  of  Oysters  to  try  from  Tempura  Oysters  with  Wasabi  dressing  to    Carlingford  Lough  Oysters  which  will  keep  your  mouth  drooling.    To  give  a  preview:    The  wine  list  includes:  Gruner  Veltliner  ‘Terrassen’  2012,  Josef  Ehmoser  or  AssyrEko  2012  Hatzidakis.  This  is  just  to  name  a  few.      Pricesfor  Oysters  and  plaFers  can  range  from  £3.50  to  £52  so  be  selecEve  when  choosing  your  course.    By  Cheyenne  Dwyer-­‐McDowall  

www.jsheekeyoysterbar.co.uk    

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