In Episode 19 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin gives you some top tips about Seasonal Eating In October and chats World Vegetarian Day.
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Seasonal Eating In October - Everything tastes better when you eat it with the seasons
Why does Seasonal Eating Matter?
Eating seasonally not only connects us with the rhythms of nature but also offers multiple benefits:
Nutritional Value: Foods picked at their peak are often more nutrient-dense, offering higher levels of vitamins, minerals, and antioxidants.
Sustainability: Seasonal foods usually require fewer resources to grow and are often locally sourced, reducing the carbon footprint associated with long-haul transportation.
Supporting Local Economy: By buying seasonal produce, you're supporting Irish farmers and producers, helping to keep traditional practices alive.
Whether it's root vegetables, game, orchard fruits, autumn in Ireland is a time to savour the simple pleasures of nourishing, wholesome food.
Root Vegetables
Carrots - Roast carrots & Hummus - drizzle of pesto over the top
Parnsips - least favourite vegetables - sweet, earthy, herbal, nutty - roast with honey or as a puree - parsnip crisps
Celeriac - the root of celery - puree - A great rule of thumb for a puree is 550g celeriac: 400g liquid (200 cream + 200ml vegetable stock) +20g butter
Serve those with slow-cooked beef, venison, duck (confit duck legs)
Turnip Mash - brown butter & sage/thyme
Turnip & Leek Blue Cheese Gratin - bechamel - how to…. Blue cheese
Earthiness from a turnip but also sweetness
Creamy and sharp from the blue cheese
Savoury & sweet from the leek
Sweet and umami combined
Root Vegetable Gratin
Pumpkin & Butternut Squash - roast, olive oil and butter, garlic, season… herbs … pair with those winter herbs like rosemary and thyme so brilliantly.
Add a pesto
Add a creamy cheese - ricotta whipped, feta, brie
Use it in a lasagne, use it with pasta
Add it to a curry -
Make better curries - add butternut squash, potatoes, chickpeas and lentils
A simple risotto - a simple rule of thumb. - 50g butter - 300g risotto rice - 1L stock
Kale and Cabbage:
Colcannon - easiest and tastiest ways to eat cabbage
Shred into a slaw
In a stirfry
Mushrooms:
Creamy mushroom stroganoff, mushrooms on toast with spinach and a fried egg
Mushroom ravioli - creamy sauce with parmesan
Mushroom risotto
Venison:
Low in fat and high in protein, venison is excellent in stews, roasts, or even burgers.
Apples & Pears