Warming autumnal flavours on Daily Brunch with Ocado

Today’s recipes used warming spices or liqueurs to give everything a rich, autumnal feel. Here they are…

Carrot Fritters with Cumin Tahini

Image of the carrot fritters

Simon’s carrot fritters are a fresh and crispy snack, which are perfect dunked in his cumin and tahini dipping sauce. They are very simple to make, and take less than 10 minutes to cook. If you don’t have carrots to hand, you could make these fritters with grated sweet potato, or with courgette with the excess moisture squeezed out.

  •  Makes 12 fritters
  • Preparation Time: 40 mins (inc. 30 mins rest time)
  • Cooking Time: 5 mins

Ingredients

  • 75g/2¾oz plain flour
  • 15g/½oz corn flour
  • Pinch baking powder
  • Pinch cayenne pepper
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 225g/8oz grated carrot
  • 1 onion, peeled, finely sliced
  • 1 tbsp chopped fresh coriander
  • 1 red chilli, finely chopped
  • 1 tsp sesame seeds
  • 150ml/5½fl oz water
  • Vegetable oil, for frying

For the sauce

  • 150g/5½ oz tahini
  • 75g/2¾oz natural yoghurt
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 lemon, juice and zest
  • 1 clove garlic, minced
  • Salad leaves, to serve

Method

  1. Sift the flour, corn flour, baking powder, cayenne pepper, cumin and paprika into a bowl. Season to taste with salt and freshly ground black pepper.
  2. Stir in the carrot, onion, coriander and chilli until well combined.
  3. Stir in the water and set aside to rest for 30 minutes.
  4. Meanwhile for the cumin and tahini sauce, mix the tahini, yoghurt, cumin, coriander, garlic, and lemon juice and zest until well combined.
  5. Heat 1cm/½in vegetable oil in a frying pan over a medium heat. Place large spoonfuls of the fritter mixture into the pan and cook for 3-4 minutes on each side, or until golden-brown all over.
  6. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
  7. Serve the carrot fritters with the salad leaves, sesame seeds to garnish, and yoghurt sauce alongside.

Chocolate Orange Éclairs

Image of the eclairs

Simon’s Chocolate Orange Éclairs are a deliciously decedent dessert. He has added orange zest and orange liqueur to the traditional chocolate topping for a warming autumnal flavour. These éclairs are perfect for serving as a teatime treat. Choux pastry has a tricky reputation but Simon’s foolproof recipe works every time.

  • Makes 6
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins

For the pastry

  • 75g/2½oz unsalted butter
  • 110ml/4fl oz water
  • 110g/4oz strong flour, plus extra for dusting
  • ½ tsp ground ginger
  • 3 free-range eggs
  • Pinch salt

For the filling

  • 300ml/10½fl oz double cream
  • 1 vanilla pod, split and seeds scraped out
  • 50g/2oz icing sugar
  • Zest of 1 orange
  • 25ml/1fl oz orange liqueur or Cointreau

For the topping

  • 100g plain dark chocolate
  • 100g double cream
  • Splash of orange liqueur or Cointreau
  • Orange zest to decorate

Method

  1. Preheat the oven to 200˚C/400˚F/Gas 6.
  2. For the pastry, place the butter and water in a saucepan and bring to the boil.
  3. Once the butter has melted, take the pan off the heat and tip in all the flour and ginger. Beat well with a wooden spoon until the mixture comes away from the sides of the pan.
  4. Beat in the eggs one at a time until completely incorporated. Stir in the salt and some of the orange zest.
  5. Transfer the mixture to a piping bag and allow to cool for a few minutes.
  6. Pipe 6-8 lengths of dough onto a floured baking sheet. The pastry will double in size as it cooks, so give the éclairs plenty of space to expand on the baking sheet.
  7. Bake for 30 minutes, or until golden-brown and crispy. Set aside to cool.
  8. Whisk the cream, orange zest and vanilla together in a bowl until it forms soft peaks when the whisk is removed. Whisk in the icing sugar and liqueur until well combined.
  9. Slice the éclairs in half lengthways and fill with the orange cream mixture. (This can be done with a piping bag fitted with a wide nozzle.)
  10. For the topping, melt the dark chocolate with the cream in a bowl over a pan of simmering water. Stir until completely combined then take off the heat and mix in the liqueur. Leave aside to cool slightly.
  11. When the sauce has cooled and thickened, spread it on top of the éclairs and serve.

As always, go to our Recipes section to find all the Daily Brunch with Ocado recipes so far.

Naomi, PR and Social Media Executive

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