September, 2024

Welcome to the September edition of bare ingredients

As we transition into September, we find ourselves at a delightful culinary crossroads. For our Northern Hemisphere readers, this month heralds the arrival of autumn, bringing with it a cornucopia of harvest delights. Orchards are heavy with crisp apples and juicy pears, while farmers' markets overflow with pumpkins, squashes, and the last of summer's bounty. It's the perfect time to explore comforting dishes that bridge the gap between seasons – think warming soups with a touch of summer's freshness, or hearty salads featuring roasted root vegetables.

In the Southern Hemisphere, September marks the joyous arrival of spring. As nature awakens from its winter slumber, so too do our palates, eager for the first tender shoots of asparagus, the vibrant green of fresh peas, and the delicate flavors of early spring herbs. This is a time for light, invigorating meals that celebrate new beginnings – perhaps a zesty lemon pasta with fresh greens, or a colorful fruit salad showcasing the first berries of the season.

Wherever you are in the world, September offers a unique opportunity to savor the changing seasons through our food. Let's embrace this month of transition and explore the diverse flavors it has to offer. Happy cooking!

Recipe Ideas

Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe

Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Recipe

Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe

Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Recipe

Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Recipe

Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the September's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Northern Hemisphere

To start with

Celeriac, Apple and Stilton Soup Spicy Chick Peas with Aubergine Cream of Wild Mushroom with Truffle Shavings Italian Stuffed Mussels Lobster Bisque Deep Fried Oysters Chinese Aubergine Stuffed Fritters

The Main Event

Southern Hemisphere

To start with

Broad Beans and New Potato Tortilla Duck Eggs with Roasted Asparagus and Parma Ham Greek Goat Meat Kebabs Raw Broad Bean Dip Scotch Quail Eggs with a Herb Salad Thyme and Blue Cheese Grissini Vichyssoise Smoked Trout and Asparagus Vietnamese Rolls

The Main Event

Seafood

Pan Fried John Dory with a Saffron Sauce Three Flavoured Fish Scallops with Black Pudding Salsa

Poultry and Game

Pot Roasted Tarragon Chicken with Apple and Pear

Meat and Game

Barbecued Yoghurt Marinated Shoulder of Lamb Zucchini, Chorizo and Feta Risotto Moroccan Goat Shoulder of Lamb in Coconut and Chilli

Vegetarian

Asparagus and Herb Quiche Asparagus, Pea and Goats Cheese Risotto

A bit on the side

Broad Bean, Pea and Mint Salad Greek Salad

Finally, or a happy ending

Courgette Cake Peach Tart Tatin Fig and Frangipane Tart Peach Melba Lavender and Honey Panna Cotta with Strawberry Compote Mixed Berries with Sorbet and Brandy Snap Baskets

Back to the Basics

Tzatziki

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.