Time for more Autumn recipe delights…
Because at Clements we care, we’d like to send a couple more seasonal recipes your way. Try these beauties from Taste.com.au separately or as a dinner/dessert combo to wow friends and family and stay warm this autumn.
Mustard and Apple Chicken Bake
4 Chicken Marylands (or 1.4kg chicken pieces on the bone)
2 bacon rashers, finely chopped
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 cup (250ml) apple cider or apple juice
1 tablespoon Dijon mustard
2 cups (500ml) chicken stock
1/2 cup (125ml) thickened cream
1 tablespoon tarragon, coarsely chopped
2 red apples, cored, cut into wedges
Preheat oven to 180C. Heat a large non-stick frying pan over high heat. Cook chicken for 3 mins each side or until golden. Transfer to a baking dish.
Add the bacon and onion to the pan. Cook, stirring occasionally, for 2 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add apple cider or apple juice. Bring to the boil. Cook, stirring, for 5 mins or until liquid reduces by half. Add mustard, stock, cream and tarragon. Bring to the boil. Pour over the chicken. Bake for 35 mins or until chicken is cooked through and the sauce thickens slightly.
Meanwhile, melt butter in the frying pan over high heat. Add the apple and cook, turning occasionally, for 2-3 mins or until caramelised. Transfer to a bowl.
Add apple to chicken mixture. Bake for 5 mins or until just tender. Season.
ANZAC Biscuit Pear Crumbles
1 1/2 cups (375ml) fresh orange juice, strained (from about 5 oranges)
1/3 cup (80ml) fresh lemon juice, strained
1/3 cup (120g) golden syrup, plus 1 tbs extra, divided
3/4 teaspoon ground cardamom
4 ripe but firm red Anjou pears, halved, cored
1/2 cup (45g) rolled oats
1/2 cup (40g) shredded coconut
1/2 cup (75g) plain flour
1/3 cup (75g) caster sugar
50g chilled unsalted butter, cubed
Plain yoghurt, to serve
Position a rack in centre of the oven and preheat oven to 175C (155C fan-forced). In a small saucepan, bring the orange juice, lemon juice, ¹⁄³ cup (120g) golden syrup, cardamom and 1 1/2 cups (375ml) water to the boil. Cook the syrup for 5-10 mins or until reduced to 3 cups (750ml).
Pour syrup into a 33cm x 22cm baking dish. Arrange pears, cut-side down, in the syrup and roast for 40-50 mins or until pears are tender.
Meanwhile, in a medium bowl, mix oats, coconut, flour and sugar until blended. Using fingers, rub butter and 1 tablespoon golden syrup into flour mixture until moist clumps form. Spread over a baking tray. Bake, stirring occasionally, for 16-18 mins or until golden.
Turn pears over and baste with orange syrup. Transfer pears, cut-side up, to serving bowls. Divide syrup among bowls. Serve with yoghurt and top with crumble.