Autumn is officially here – so dust off your puffer jackets, scarves and beanies and prepare for colder nights out and cosy nights in. Whilst the weather might start getting gloomy, it doesn’t mean your meals should be.
In fact, now is the perfect opportunity to add some hearty dishes to your kitchen table and Ballymaloe is on-hand to help with seasonal flavours to spice up your meals this autumn.
Ballymaloe Original Relish – your new ‘go-to’ condiment – makes nourishing seasonal products even more flavoursome. Expertly crafted from a family recipe, Ballymaloe Original Relish should be an essential part of every home-cook’s kitchen, and with a tasty blend of tomatoes, sultanas and spices, it serves as the perfect partner to any sandwich, as well as a wonderful addition to a range of classic dishes.
Roasted Aubergine, Cheddar & Ballymaloe Original Relish Open Sandwich
September signals peak season for aubergine – so make this versatile vegetable the ‘star of the show’. Elevate your lunch with this Roasted Aubergine and Cheddar Open Sandwich, with the rich taste of Ballymaloe Original Relish serving as a delicious base to this delightful dish. Top tip – use ciabatta to soak up all the flavours!
- Cooking Time: 1 hour – Preheat the oven to 200°C/400°F/Gas Mark 6
- Serves: 1
- Skill: Easy
- Allergens: Wheat, dairy
Ingredients:
- Ciabatta (or bread of your choice)
- 1 aubergine (roasted)
- 100g Cheddar cheese
- Ballymaloe Original Relish
- Olive oil
- Butter for spreading
- Parsley
- Salt & pepper
Method:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Carefully slice the aubergine into discs, then brush each side with olive oil and place on a roasting tray. Season with salt & pepper.
- Bake in the oven for 30-40 minutes, turning every so often. If one appears cooked before the rest remove from the tray and continue to cook the others.
- Spread a layer of butter on the cut side of the ciabatta and pop your Cheddar on top. Toast under the grill until the cheese bubbles.
- Add a generous dollop of Ballymaloe Original Relish or Ballymaloe Pepper Relish, followed by the roasted aubergine, then garnish with chopped parsley and serve straight away.
Vegetarian Shepherdless Pie with Ballymaloe Original Relish
Add a vegetarian twist to a comforting classic with this Vegetarian Shepherdless Pie. Packed with the wholesome taste of Ballymaloe Original Relish, you can fully embrace the autumn with the seasonal ingredients in this warming casserole.
- Cooking Time: 1 hour – Preheat the oven to 180°C/350°F/Gas Mark 4
- Serves: 6
- Skill: Medium
- Allergens: Dairy
Ingredients:
- 450g Quorn mince (or sweet potatoes and lentils)
- 450g mashed potato
- 2 tbsp Ballymaloe Original Relish
- 110g onion (chopped)
- 30g butter
- 30g flour
- 450ml stock or leftover gravy
- 1 tsp fresh thyme leaves (chopped)
- 1 tsp parsley (chopped)
- Garlic butter
- Salt & freshly ground pepper
Method:
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Melt the butter in a pan, then add the onions. Cover and sweat until soft. Add the flour, then stir and continue to stir & cook until brown.
- Add the stock and bring to the boil.
- Add Ballymaloe Original Relish, herbs and salt & pepper and simmer for about 5 minutes.
- Add the Quorn mince and stir well, before transferring the mixture to a pie dish.
- Cover with mashed potato and score with a fork.
- Cook in your oven for around 30 minutes, until the top is bubbling and golden.
- Serve with garlic butter and additional Ballymaloe Original Relish on the side.
Chicken Tikka Masala
A well-loved family classic, this creamy tomato-based curry is a simple dinner staple. Ballymaloe Original Relish adds an extra layer to your Chicken Tikka Masala, with its delicate blend of spices enhancing the flavours of this mild yet moreish fusion dish.
Ingredients:
- 50g butter
- 1 medium onion diced
- 3 cloves of garlic finely chopped
- 500g boneless and skinless chicken, cut into bite-sized chunks
- 1 x 400g tin of coconut milk
- 1-2 tsp curry powder, depending on taste (A tandoori blend if possible)
- 1 generous tbsp Ballymaloe Original Relish
- Juice of 1/2 a lime
- Salt and pepper
Method:
- Add the rice to a large saucepan of boiling water and cook for 15 minutes.
- Melt the butter in a heavy bottomed saucepan over a low heat. Add the onions and garlic, cover and cook for 8-10 minutes stirring regularly until the onions have softened.
- Add the chicken pieces and season with salt and pepper. Cook for a further 5 minutes, stirring regularly.
- Add the coconut milk and curry powder. Simmer for 10 minutes with the lid off, then add the Ballymaloe relish and enough lime juice to taste.
- Season to taste and serve with boiled rice.
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