As the leaves turn golden and the air grows crisp, autumn brings a bounty of rich flavours and comforting dishes. It’s the perfect time to embrace the warmth of hearty autumn recipes that showcase the best of what Ireland has to offer. From fresh root vegetables to tender meats and spices, Irish chefs have mastered the art of creating autumn dishes that soothe the soul and delight the palate.
Here are a few standout autumn recipes from some of Ireland’s top chefs that are sure to warm up your kitchen this season.
Ingredients:
- 400g diced Irish Beef
- 2 Carrots diced
- 4 Portobello Mushrooms
- 1 jar Pickled Pearl Onions
- 2 cloves Garlic crushed
- 1 jar Smoked Tomato Paste
- 2 tbsp Plain Flour
- 300 ml Red Wine
- 1 litre Beef Stock
- Handful Thyme
- 20 ml Worcestershire Sauce
- Flat Leaf Parsley to finish
Recipe:
- Preheat the oven to 130c.
- Heat a heavy based saucepan, add some oil and brown the beef all over at the highest heat.
- Add the carrots, mushrooms and pickled pearl onions, colour over a high heat.
- Reduce heat and add the tomato paste, garlic and flour, stir together.
- Now increase the heat and add the wine, reduce by half.
- Add enough beef stock to cover, season with pepper and some worcestershire sauce, bring to the boil and cover with a lid.
- Place in the oven for 2 hours until the meat is soft and the sauce thickened.
BUTTERNUT SQUASH RISOTTO
Chef Clodagh Mckenna brings us a delicious Butternut Squash Risotto.
Ingredients:
- 1 tbsp Olive Oil
- 1 Butternut Squash
- Fresh Thyme
- 50g Butter
- 2 or 3 Shallot peeled and finely diced
- 2 cloves of Garlic, crushed
- 300g Risotto Rice
- 100ml White Wine
- 1 litre pints Hot Chicken or Vegetable Stock
- 1 tbsp Mascarpone
- 50g freshly grated Parmesan Cheese
- Sea Salt and Black Pepper
- Pre-heat the oven to 200C (fan).
- Cut the whole butternut squash in half & place on a roasting tray. Drizzle with olive oil, thyme, & sea salt. Roast in the pre-heated oven for 25 minutes.
- Melt the butter over medium heat. Add the shallots & garlic, cover & sweat for 3 minutes. Remove the lid and stir in the rice and stir for 3-4 minutes.
- Pour in the white wine, stir & leave to simmer until all the wine is absorbed, add the hot stock, stirring every few minutes.
- Remove butternut from the oven, and discard the seeds. Scoop the butternut squash into a bowl, add the mascarapone & 2 tsp of thyme. Season with salt & pepper, & using a potato masher, mash until you have a puree.
- Stir the pureed butternut into the cooked risotto rice, & serve with parmesan.
This handy one pan Chicken & Mushroom Pie from Chef Donal Skehan makes a perfect autumn dinner.
Ingredients:
- 3 tbsp Olive Oil
- 8 Skinless, Boneless Chicken Thighs
- 25g Unsalted Butter
- 1 onion, Finely Sliced
- 2 cloves Garlic, grated
- 200g Button Mushrooms, halved
- 1 heaped tbsp Plain Flour
- 150ml White Wine
- 1 tbsp Dijon Mustard
- 200ml Chicken Stock
- 150g Frozen Peas, defrosted
- 60ml Double Cream
- 200g Spinach
- 375g All Butter Puff Pastry
- 1 Egg, beaten
- Heat half of the oil in a ovenproof frying pan over a medium high heat. Season the chicken & brown all over. Set aside.
- Add the rest of the oil & butter to the pan & fry the onion for 5 mins. add garlic & mushrooms & fry for 5 mins more until they are golden.
- Stir flour into the onions & add white wine. Allow to bubble for a min then stir in the mustard & return the chicken to the pan. Pour over the stock & cream, stir in the peas & spinach, allow to wilt then remove from the heat and cool.
- Heat the oven to 210°c/ fan 190°c. Roll out the pastry to fit over the pan. Place over the top of the filling, tucking it in around the edge.
- Brush all over with beaten egg and make a small hole in the centre. Bake for 30 minutes until puffed and golden.
- 100g Light Brown Sugar
- 100g Unsalted Butter, cubed plus extra for greasing
- 4-5 Dessert Apples
- 250ml Cream
- 250ml Milk
- 3 Eggs
- 1 Vanilla Pod, seeds scraped
- 1 x Brioche Loaf, crusts removed and cut into slices/triangles
- 2tbsp Calvados Apple Brandy
- Preheat the oven to 120C/100C fan, peel, core & slice the apples into inch thick discs.
- Heat the sugar in a medium heat pan & once starting to caramelise, add the butter.
- Add in the apples & cook over a low heat for few mins, turning once in the caramel. Turn off the heat & set aside.
- Whisk the cream, milk, eggs & scraped vanilla seeds together in a bowl.
- Grease an oven proof dish with the extra butter and layer 1/3 of the apples in the bottom of the dish. layer the brioche slices & apple pieces, Keep any caramel left in the pan.
- Pour the custard mix over the brioche and apple & leave to soak for a few minutes.
- Place pudding in the oven & cook for 1 hour until puffed and golden, & the custard has set. Remove from the oven and cool slightly. Heat the remaining caramel gently with the calvados and drizzle over the top of the cooked pudding.
- 1 Large Pumpkin (diced)
- 1 Red and Yellow Pepper
- 2 red chiles
- 1 Onion
- 2 Garlic Cloves
- 1 large spoon of Red Curry Paste
- 5 slices Fresh Ginger
- 1 large tbsp of Madras Curry Powder
- 1 large spoon Brown Sugar
- 100ml Rice Wine Vinegar
- 1 can Chickpeas
- 1 litre Coconut Milk or 2 cans
- 3 Handful Spinach
- Melt the butter or heat the oil in a saucepan. Allow the butter to foam or the oil to get quite hot. Add the pumpkin, onions & garlic.
- Season with salt & pepper & coat the vegetables in the fat. Cover with a butter wrapper or greaseproof paper lid & the lid of the saucepan.
- Sweat the vegetables on a very low heat for approx 15 minutes.
- Now add the stock. Replace the lid & simmer for approx 20 minutes.
- Puree the soup in a liquidizer or with a hand held blender. Taste & correct seasoning & if the consistency is a little thick, thin out with some creamy milk or more stock.
- Serve in hot bowls with a drizzle of herb oil & a scattering of toasted pumpkin seeds on each serving.
Autumn in Ireland is a time for slow-cooked meals, heart warming soups, and indulgent desserts. With these recipes from some of Ireland’s best chefs, you’ll have a variety of dishes to enjoy throughout the season. Whether you’re cooking for family or hosting a dinner with friends, these autumn recipes are guaranteed to impress while making the most of Ireland’s autumn harvest. Not in the mood to cook? Why not try out one of our delicious handmade meals crafted by our in house chefs, which can be delivered straight to your door nationwide.
So, roll up your sleeves, embrace the season, and treat yourself to the warm, comforting flavours of autumn in Ireland.
