May, 2023 Edition

October, 2023

Welcome to the October edition of bare ingredients

Welcome to the Foodiesite for the month of October! For our Northern Hemisphere readers, October is a food lover's paradise. With autumn comes a bountiful harvest of crisp apples, juicy pears, and vibrant pumpkins that take centre stage in dishes that awaken the taste buds. Warm spices like cinnamon, nutmeg, and cloves infuse comforting recipes like soups, stews, and desserts with their enticing aroma. It's the perfect time to indulge in flavoursome comfort foods that embrace the harvest season.

For our Southern Hemisphere readers, October brings a burst of fresh and vibrant flavors as spring takes over. Local markets are filled with colorful fruits, veggies, and herbs. From strawberries and mangos to asparagus and greens, the spring season offers an abundance of ingredients. As temperatures rise, lighter and refreshing dishes become popular, such as salads, herb-infused sauces, and grilled seafood. October is a celebration of spring's best flavors, providing endless culinary inspiration.

Recipe Ideas

Lobster bisque ready to eat
Lobster Bisque
6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe
A slice ofPigeon Terrine
Pigeon Terrine
1 litre terrine (8-12 Portions)

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

Recipe
Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws
12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe
Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak
4 Portions

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

Recipe
Raw Broad Bean Dip served with home made Grissini.
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 ready to serve.
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 October'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

Corn and Clam Chowder Caulilini Pakoras Roll Mops Scallop and Pork Siu Mai Scallops with Herb and Garlic Butter Razor Clams with a Herb and Garlic Crust Italian Stuffed Mussels

The Main Event

Seafood

Crab Risotto Dover Sole with Mussel Sauce Fisherman's Basket Herrings with Red Rice Stuffing in Parma Ham Mussels with a Tomato and Saffron Sauce Seafood with Chilli and Holly Basil Waterzooi de Lotte et Moules (Monkfish and Mussel Waterzooi)

Poultry and Game

Partridge Breasts with Haggis Pheasant Breast wrapped in Bacon

Meat and Game

Roast Pork with Baked Apple Venison and Mushroom Pie

Vegetarian

Cauliflower and Chickpea Koftas Pear and Beetroot Pizza Pumpkin Gnocchi Whole Roasted Cauliflower Vegetable Biryani

Pasta and Rice Dishes

Crab Risotto Pumpkin Gnocchi Wild Mushroom Risotto Easy Wild Mushroom Tortellini

A bit on the side

Hasselback Potatoes Parsnip Rosti

Finally, or a happy ending

Blackberry and Apple Pie Danish Apple Cake Pear Friands Pear Sorbet Pear and Almond Tart Pumpkin Cheesecake with a Pumpkin Seed Brittle

Back to the Basics

Game Stock Apple Sauce

Southern Hemisphere

Starter, Soups and Light Dishes

Broad Beans and New Potato Tortilla Beetroot Dip Goats Cheese, Ricotta and Mixed Herb Stuffed Courgette Flowers Raw Broad Bean Dip Silverbeet Dolmades Spinach and Goats Cheese Saffron Tart Thyme and Blue Cheese Grissini

Mains

Seafood

Fisherman's Basket Simple Seafood Stew Three Flavoured Fish

Poultry

Chicken and Fenugreek Curry (Methi)

Meat and Game

Moroccan Goat Barbecued Yoghurt Marinated Shoulder of Lamb Blackened Pork Chops on a Mango Salsa with Plantain Crisps Steamed North African Leg of Lamb with Fruit Cous Cous Zucchini, Chorizo and Feta Risotto

Vegetarian

Asparagus and Herb Quiche Cheesy Beetroot Pizza

Rice and Pasta Dishes

Beetroot Risotto Swiss Chard Pasta Rolls Zucchini Fritters

A bit on the side

Green Beans with Garlic and Tomatoes Greek Salad Pilau Rice

Happy endings

Coconut and Ginger Cream Caramels on Mango with a Mango Coulis and Lemon Grass Cream Fig and Frangipane Tart Lavender and Honey Panna Cotta with Strawberry Compote Strawberries with Cointreau and Black Pepper Courgette Cake

Down to basics

Mango Chutney

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.