Shorter days, longer nights and cooler temperatures. Yes, Autumn is upon us. It might be all doom and gloom now that the blissfulness of summer has come to end, but you might be presently surprised by the perks this fall will bring you!
It is the season of warm nights in front of the fire, delicious hearty food with plenty of roasts and casseroles, pumpkin carving and county fairs.
If you not a fan of Autumn, we have just the thing for you to make it more pleasant and enjoyable. We have chosen three simple necessities for this season, the perfect accompaniment to your Autumn days and nights.
Hog Roast In Autumn
Treat your loved ones, friends or family to an oven roast this weekend. Before you roll your eyes this lazy roast is minimum effort and maximum taste! Simply turn on the oven and kick back and relax!
Here is a simple and delicious pork roast rolls recipe to accompany those lazy Autumn days:
- 2½ kg/5lb 8oz pork shoulder joint, scored (if not scored for you, you can score it with a sharp knife) and tied.
- 2 tsp thyme leaves
- 1 tsp fennel seed
- 1 tbsp olive oil
- Soft bread rolls to serve
- Heat the oven to 240/220 C fan/gas 9.
- Place the pork in a roasting tin.
- Mix the thyme, fennel seed, oil, 1 tsp salt and grinded pepper.
- Rub over the top and the ends of the pork
- Roast the Pork for 30 minutes, then cover the tin with a sheet of foil, reduce the temperature to 140/120C fan/gas 1
- Place the pork back into the oven for 5 hours (Enough time to snooze away in front of the fire with a glass of red)
- After the specified time, has passed, take the pork out from the oven. Increase the oven temperature back to the original setting and place pork back for 30 minutes to crisp the skin.
- Once this is completed, shred the pork roast with a fork and serve with warm buttered rolls and pork crackling on the side.
Tomato Chutney in Autumn
There Is nothing like a sweet and sour tomato chutney on top of a burger or with a Sunday roast. This tomato chutney will go perfectly with your hog roast rolls above.
- 1kg peeled and chopped tomato
- 750g peeled, cored and chopped cooked apple
- 375g light muscovado sugar
- 250g chopped onion
- 250g raisins
- 250g deseeded and chopped green pepper
- 2tsp salt and ½ tsp ground ginger
- 350ml cider vinegar
- Over medium heat place all ingredients into a pan and bring to the boil.
- Stir pan occasionally until all the sugar is dissolved.
- Without a lid, further boil the ingredients until the fruit is tender and thickened.
- Wait to cool and transfer the mixture into a sterilised jar. Simple. Quick. Tasty and perfect for any roast leftovers!
Mulled Wine in Autumn
Give way cold cocktails and make way for this spiced warm mulled wine. A delectable drink to finish off this hassle-free Autumn meal.
- A bottle of wine preferably semi-dry such as cabernet sauvignon
- 2 cups of apple cider
- 1/3 cup maple syrup and cranberries
- 4 cinnamon sticks
- 4-star anise
- 1 split vanilla bean
- 1 tbsp. cardamom pods
- 1 tsp whole cloves
- Over medium-low heat, combine and heat all ingredients in a saucepan.
- Cook mixture until it is slightly simmering and hot, for approximately 10-15 minutes.
- Pour immediately into a glass to serve
- You can place leftover cinnamon sticks and orange pieces inside to serve. Drink snuggled up with socks on, in front of the fire!
Besides the fact that the leaves are falling from trees, the sun hiding behind the clouds and the chill in the air, we assure you these three recipes will brighten up your day, warm your spirits and most of all make you fall in love with Autumn again.