It’s coming into autumn. Where did Summer go and was it ever here? But it’s not all bad. Time to ditch the salads and Chardonnay and prepare for the hearty heart-warmers and rustic reds. You’re the experts so we just want to share with you a few of our simple favourites. You may know them, you may not, but they’re sure to get the customers in after a chilly walk on a frosty autumn day.
Here are our top 3 quick and easy Autumn menu ideas:
Toast with a twist (15 minutes)
We just love this quick taste teaser. Full of flavour, in just 15 minutes the mix of half chopped grape tomatoes atop a horseradish-mayo bed and crunchy rye toast is ready for eager customers. Let the tomatoes marinate in a bowl for 10 minutes with lemon zest, lemon juice, shallot, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne and horseradish. Then mix in celery stalks and leaves before serving the mixture onto the horseradish mayonnaise and toast. Yum!
INGREDIENTS (Serves 6)
1 lemon, zested, juiced
1/2 shallot, finely chopped
1 pound grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
5 tablespoons finely grated fresh horseradish, divided
2 celery stalks, thinly sliced
3 tablespoons coarsely chopped celery leaves
6 tablespoons mayonnaise
6 slices toasted rye bread
Good ole’ chicken burrito with a pesto kick (40 minutes)
A great favourite and can be served cold, but really mouth-wateringly hearty when served hot, hot, hot! Simply tenderise 4 boneless and skinless chicken breast halves with a meat mallet. Sprinkle both sides of the chicken with salt and black pepper and let it sit for 15 minutes or so. Heat a skillet over a medium to high heat and add olive oil. When the pan is sufficiently heated, add the chicken and sear until lightly browned before turning to the other side. Make sure the chicken is done right through and is piping hot. Then strip the chicken rather than dice and coat it in the pesto. Add spinach, peppers, carrot and grated Parmesan cheese to the tortilla, adding the strips of chicken to complete. Make into a burrito and repeat. I know… you want one right?
INGREDIENTS (Serves 2)
4 boneless and skinless chicken breast halves
4 tablespoons pesto
1 teaspoon of kosher salt
1 teaspoon of ground black pepper
1 tablespoon of olive oil
4 whole wheat tortilla wraps
1 cup fresh baby spinach leaves or lettuce
1 red bell pepper, sliced into thin sticks
1 medium carrot, sliced into thin sticks
2 teaspoons of grated Parmesan cheese
Eggs On toast (30 mins)
Not your usual eggs on toast, but not over-fussy either. These are fried eggs on fried tomatoes on fried bacon – on toast. And all from the same pan. Super simple, just fry the bacon until gloriously crisp, then transfer to a double kitchen towel to drain. Reduce the heat and cook the tomatoes (cut side down) in the same pan, adding oil as preferred, then turning the tomatoes once until brown and tender. Transfer to a bowl and season with salt and pepper. Lastly fry the eggs – again in the same pan – until whites are set, yolks are still runny and guests are drooling in anticipation. Layer the bacon, tomatoes and eggs on the multigrain toast (spread with real butter for added naughty deliciousness) sprinkle with black pepper and serve.
INGREDIENTS (Serves 6)
12 slices bacon
6 plum tomatoes (about 1 pound), halved lengthwise
Olive oil (for frying)
Kosher salt, freshly ground black pepper
6 large eggs
6 slices multigrain bread, toasted
Need a drink with that? check out our blog on the latest Craft Beer trend sweeping Europe. It's time to stock up now.
We hope you enjoyed our little insight to your world. Preparing these dishes shouldn’t have you on your feet for too long, but when you are on your feet for long periods of time, we ‘know’ shoes like you ‘know’ food. For more information on how to treat you feet, simply click on the download below for your FREE eBook.