New Kitchen Appliances to Celebrate Autumn Flavours

• 1 bunch Broccolini®
• 175g Minicaps® baby capsicums, halved
• 1 medium (300g) sweet potato, peeled, cut into 4cm pieces
• 1 eggplant (300g), cut into 5cm
• 3 tbs olive oil
• 2 zucchini, cut into 2cm thick rounds
• 1 red onion, peeled, coarsely chopped
• 1 cup (35g) firmly packed torn kale leaves, washed
• ½ bunch thyme

1. STEP 1: Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
2. STEP 2: Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
3. STEP 3: Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast a further 10 minutes.
4. STEP 4: Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast a further 10 minutes or until the Broccolini® and vegetables are just tender. Serve.

Tip: Serve with grilled or barbecued sausages, chicken, beef, lamb or pork.

Tip: Pile any leftover vegetables in a wrap with pesto and ham for a healthy lunch.

Ingredients

• 4 (600g) medium red-skinned apples
• 1 cup (220g) caster sugar
• 2 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 3 cup (750ml) water
• 2 cup (300g) plain flour
• 1 tablespoon caster sugar, extra
• 125 gram cold unsalted butter, chopped
• 1/3 cup iced water
• 2 tablespoon milk
• 3 tablespoons demerara sugar
• 1 tablespoon flaked natural almonds

1. Peel and core apples; cut into sixths. Place apple in a medium saucepan with caster sugar, rind, juice and the water. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, for 15 minutes or until reduced to ¾ cup. Cool.
2. Meanwhile, process flour, extra sugar and butter until crumbly. Add enough of the iced water to process until ingredients come together. Press dough into a ball, enclose in plastic wrap; refrigerate for 30 minutes.
3. Preheat oven to 180°C.
4. Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper; carefully slide dough on paper onto a large oven tray.
5. Pile apple into the centre of the dough, leaving a 7cm border. Fold pastry edge up and around apple. Brush milk over pastry; sprinkle with demerara sugar.
6. Bake pie for 40 minutes or until the pastry is golden brown. Just before serving, spoon some of the syrup over the pie; sprinkle with almonds.

Note: If you would like to give the pie some colour add a scatter of frozen raspberries or blueberries to the apples before wrapping in the pastry. The pie can be made 6 hours ahead. Reheat 20 minutes before serving. Serve with cream, ice-cream or custard.

Ingredients

• 1.5kg butternut pumpkin, diced
• 3 cloves garlic
• 1 1/2 tbsp Coles Classic Olive Oil
• 20g Coles Australian Salted Butter
• 1 medium leek, trimmed, halved, washed, sliced
• 2 medium cream delight potatoes, peeled, chopped
• 1 litre chicken stock
• 500ml (2 cups) cold water
• 1 tbsp pure cream
• 1 tbsp chopped fresh chives
• Ciabatta bread, sliced, toasted, to serve

Method

• Step 1: Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
• Step 2: Squeeze garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
• Step 3: Add stock and water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
• Step 4: Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.

• 1 ½ cups boiling water
• ½ cup white sugar
• ¼ lemon
• 8 whole cloves
• 1 (3 inch) cinnamon stick
• 1 (750 milliliter) bottle full-bodied red wine
• 1 pinch ground nutmeg (Optional)

1. Gather all ingredients.
2. Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes.
3. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
4. Stir wine into water mixture; heat until hot but not boiling, 5 to 10 minutes.
5. Serve flecked with nutmeg if desired.

Serves: 4 Prep: 20M Cook: 45M Total: 1H5M

• 40 gm butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 100 gm flat pancetta, finely chopped
• 4 garlic cloves, finely chopped
• 300 gm vialone nano rice
• 100 ml each dry vermouth and dry white wine
• 750 ml (3 cups) chicken stock, warmed
• 40 gm finely grated parmesan, plus extra to serve
• 1 tsp fennel seeds
• 3 pork and fennel sausages, skin removed, coarsely crumbled
• 1 bunch kale, stalks discarded, leaves torn

Main

1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladleful at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).
3. Divide risotto among plates, top with kale, then scatter sausage over. Serve immediately with grated parmesan.

Notes: Drink Suggestion: Valpolicella. Drink suggestion by Max Allen

Serves: 4 Prep: 10M Cooking: 1 hour

• 1 tbsp olive oil
• 1 kg chicken drumsticks
• salt and black pepper
• 40 g butter
• 3 carrots, finely diced
• 3 celery stalks, finely diced
• 2 large brown onions, finely diced
• 4 garlic cloves, roughly chopped
• 3 dried bay leaves
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp dried sage
• 2 tbsp plain flour
• 1½ litres chicken stock
• 1 tbsp white wine vinegar, plus extra to serve
• 5 potatoes, peeled and cut into large chunks
• ¼ cup fresh flat-leaf parsley, to serve
• sourdough bread, to serve

1. Heat a large heavy-based saucepan over medium heat and add the oil. Season the chicken well with salt and pepper and brown the chicken pieces well in batches. Remove from the pan. Add the butter and the carrots, celery, onions and garlic. Fry for about 10 minutes, stirring regularly until very fragrant and softened.
2. Combine the bay leaves, thyme, rosemary and sage in a spice grinder and grind to a powder. Add the flour and herb powder to the pan and stir to combine. Cook for about 3 minutes, then return the chicken to the pot and add the chicken stock.
3. Taste and adjust the seasoning. Add the vinegar and potatoes and bring to a simmer. Cover and simmer on very low heat for about 1 hour, adjusting the amount of liquid as needed. Taste and adjust seasoning again, then serve with plenty of fresh parsley, a dash of white wine vinegar and sourdough bread (toast, if you like!).

Cook's Notes

• Convection/steam ovens for roasting and moisture.
• Slow/multi-cookers for stews and braises.
• Powerful blenders and stand mixers for soups and baking.

• Improve storage and declutter countertops.
• Enhance lighting and ventilation.

• Choose versatile, energy-efficient appliances.
• Ensure ample refrigeration space.