Kenny’s Kitchen – Celebrating the Autumn Harvest

Borderfields HQ
Borderfields HQ

With Autumn in full swing many of us have already made the transition to delicious warming foods. This time of year provides us with so many great ingredients and flavours to work with so it’s a good time to experiment a little, get creative and incorporate the wonderful seasonal produce in your every day cooking.

This time of year calls for hearty meals packed full of flavour and whilst it’s getting chilly outside, warm comforting food is high on the crave-list. But bear in mind the value of year-round salads and greens too because when the cold weather settles in, it’s even more important to get your daily dose of vitamins and nutrients so just add your beetroot and apple to side salads for easy no fuss, rich flavour rich dishes.

Luckily for us all, winter provides its own produce stars. Chefs love it when new foods come into season with new flavours and ingredients to experiment with. Autumn is all about venison, beetroot, pheasant, berries, kale, pumpkin, apples and much more! It is easy to find some creative ways to make the transition when there are so many seasonal foods on offer. For example my partridge with Jerusalem artichoke purée dish using Borderfields Cold Pressed Rapeseed Oil is full of flavour, healthy dish to make and served with kale to really give it that hearty autumnal feel.

The start of the game season is a great time to choose something different and break up your dinner rotation with something besides beef, pork, and chicken. Combine game with some of your favourite vegetables and simply flavoured with one of the Borderfields infused oils. I would recommend using a locally sourced venison steak – rich in iron and protein, and I enjoy using the garlic or basil flavours to really give the dish some flavour. The infused oils are great time savers, giving any dish a fantastic flavour instantly.

At House of Tides we embrace the transition into autumn and have been creating some excellent flavour combinations using fresh produce. Our Venison Tartar with Beetroot and Blackberries is a firm favourite on the menu and includes fantastic seasonal, locally sourced ingredients. We only source produce at the height of its freshness and seasonality. In a climate which is unpredictable to say the least, this can in turn affect the seasonality and the availability of our ingredients hence the need to sometimes change our menu on a daily basis to reflect this!

Photo credit: Nick Harman at Foodepedia