Seasonal Menu Planning: Embracing Autumn’s Harvest

As a chef, the change of seasons signals a time to rejuvenate your menu with fresh, seasonal produce that brings comfort and warmth to the table. Autumn’s bounty offers a plethora of vibrant flavours, from the earthy tones of mushrooms to the sweet essence of root vegetables.

Why Seasonal?

Cooking with seasonal ingredients is not just a trend; it’s a practice that celebrates the natural cycle of agriculture. It ensures the ingredients you use are at their peak for flavour, nutrition, and affordability. Plus, it reflects an understanding of the environment, showcasing a commitment to sustainability.

Sourcing Locally

Building relationships with local farmers and suppliers can enrich your menu with the best the season has to offer. Visit farmers’ markets, join a community-supported agriculture (CSA) program, or partner directly with local farms. This not only supports the local economy but also reduces your carbon footprint.

Creating Your Seasonal Dish

Let’s create a dish that is quintessentially autumn — a Roasted Butternut Squash Risotto. This dish marries the creamy texture of risotto with the sweetness of butternut squash, finished with the sharpness of aged Parmesan and the earthiness of sage.

Ingredients:

– 1 butternut squash, peeled and diced

– 2 tablespoons olive oil

– Salt and freshly ground black pepper, to taste

– 1 litre vegetable or chicken stock

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 300g Arborio rice

– 120ml white wine

– 50g unsalted butter

– 100g Parmesan cheese, freshly grated

– Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 200°C (400°F). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

2. Warm the stock in a saucepan over low heat. In a separate, large pan, heat a splash of olive oil and cook the onion until translucent. Add the garlic and rice, stirring until the rice is well-coated and glossy.

3. Pour in the white wine and stir until it’s been absorbed. Begin adding the warm stock, one ladle at a time, allowing the rice to absorb the liquid before adding more.

4. When the rice is cooked al dente and the mixture is creamy, fold in the roasted butternut squash, butter, and Parmesan cheese. Season to taste.

5. Serve hot, garnished with fresh sage leaves and a sprinkle of extra Parmesan.

The Professional Touch

Remember, consistency is key in a restaurant setting. Ensure your team is trained to execute this dish with the same care and precision every time. And as the season unfolds, don’t be afraid to adapt the recipe to what’s fresh and available.

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