At Hilton Coylumbridge

Cosy Autumn Dishes

Cosy Autumn Dishes

Posted by Hilton Coylumbridge, October, 2016

Simple, savoury, perfectly spiced, comforting and delicious – everything you want in the perfect autumn dish. We’re in root vegetable season so think along the lines of sweet potatoes, pumpkins, turnips and parsnips. Add to that a sprinkling of naturally sweet pears, figs and apples and you have become the ultimate boss of the kitchen. Create some magic at dinnertime with our 4 favourite autumn recipes.


Five-Ingredient Pumpkin Alfredo

Creamy & luscious

Ingredients - serves 8

  • 340 g. fettuccine egg pasta (or your favourite pasta)

  • 2 tbsp. butter

  • 5 garlic cloves, minced

  • 1 cup pumpkin purée (canned pumpkin)*see notes

  • 2½ cups double cream

  • ½ cup grated Parmesan cheese


  1. Cook the fettuccine according to package directions and reserve 1 cup of the cooking liquid in case you want to thin out the sauce.

  2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and cream and simmer until slightly thickened. Add the cheese and stir to combine.

  3. Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional cheese and season to taste.

Notes: You can make your own pumpkin purée by dicing cooked pumpkin and blending in a food processor until smooth and creamy.

pumpkin pasta dish


One-Pot Kale and Sweet Potato Curry

Earthy & sweet

Ingredients - serves 4

  • 1 ½ tbsp. coconut oil

  • 1 shallot, minced

  • 2 tbsp. fresh ginger, minced

  • 2 tbsp. garlic, minced

  • 1 red chilli, thinly sliced

  • 3 tbsp. red curry paste

  • 1 large sweet potato, skin removed + cubed

  • 2 cans light coconut milk (sub full fat for extra creamy texture)

  • 1 ½ tbsp. maple syrup

  • 1 ½ tsp. ground turmeric

  • ¼ cup frozen green peas

  • 2 cups kale, chopped

  • ½ cup roasted cashews

  • 1 lemon, juiced

To serve

  • Lemon wedges, Thai basil or fresh cilantro

  • Brown rice or quinoa

  • Steamed broccoli


  1. Heat a large pot over medium heat and add coconut oil, shallot, ginger, garlic, and chilli. Sauté for 2-3 minutes, stirring frequently.

  2. Add red curry paste and sweet potato and cook for 2 minutes.

  3. Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.

  4. Once simmering, add peas and slightly reduce heat.

  5. Cook for 5-10 minutes to soften the potato and peas, and infuse them with curry flavour.

  6. Once the potatoes are softened, add kale, cashews and lemon juice, and cover. Simmer for 3-4 minutes over low to medium heat. Serve over rice, quinoa, or steamed broccoli. 

Sweet potato curry


Garlic-Roasted Chicken Thighs with Caramelised Figs and Onions

Hearty & soothing

Ingredients serves 4

  • 2 tbsp. extra-virgin olive oil

  • 2 tbsp. unsalted butter

  • 1 large onion, thinly sliced

  • 5 whole garlic cloves

  • 3 sprigs thyme

  • 6 skin-on, bone-in chicken thighs

  • 8 figs, halved


1. Preheat oven to 190°C. Place a large skillet over medium heat. Add 1 tbsp. oil and 1 tbsp. butter to the skillet and melt together.

3. Add onions, garlic and thyme and lightly caramelise – about 8 minutes.

4. Transfer onions, garlic and thyme to a mixing bowl or plate and set aside.

5. Add remaining oil and butter to the skillet and turn heat up to medium-high. Generously season chicken thighs with salt and pepper. Sear each chicken thigh, (skin-side first) on both sides, for 3 to 4 minutes. Remove the thighs from the skillet and transfer onto a cutting board.

6. Return the onions, garlic and thyme to the skillet and form an even layer and add the halved figs.

7. Place chicken thighs (skin-side up) over the onion mixture and roast in the oven for 25 to 30 minutes or until the chicken has cooked through completely (with an internal temperature of 165?F).

8. Remove skillet from the oven and allow chicken to rest, 6 to 10 minutes. Serve thighs with caramelised onions and figs.

Chicken thighs


Rye Crust Heirloom Apple Slab Pie

Subtly spiced & sweet

Ingredients - serves 12

For the Crust

  • 2 cups all-purpose flour

  • ½ cup dark rye flour

  • 2 tbsp. brown sugar

  • 1 tsp. salt

  • 16 tbsp. butter, cold

  • ? cup ice water

For the Filling

  • 6 cups tart heirloom apples sliced ¼ inch thick

  • ¾ cup plus 2 tbsp. brown sugar

  • 2 tbsp. all-purpose flour

  • Zest of 2 lemons plus 2 tbsp. juice

  • ½ tsp. salt

  • 2 fresh bay leaves

  • 1 egg, lightly beaten


  1. Combine flours, sugar and salt in a large bowl with a fork. Using the large holes on a box grater, grate in butter. Mix into flour. Use fingertips to combine butter and flour until the mixture has a crumbly appearance. Drizzle in half the water, fold with a spatula to combine, then drizzle in remaining water or just enough so that dough holds together. ??Turn out onto a lightly floured surface, gather into a ball, and divide in half. Pat each dough ball into an oval disc, wrap tightly with plastic wrap, and refrigerate at least 30 minutes.

  2. Preheat oven to 220°C. Butter a 10 x 13-inch rimmed baking pan.

  3. In a lightly floured surface, roll the first disc of dough into a 14 x 17-inch rectangle. Press into baking pan, leaving a 1-inch dough overhang. Set pan in the fridge to chill while you prepare the filling.

  4. In a large mixing bowl, toss apples with ¾ cup sugar, flour, lemon zest and juice, and salt. Set aside while you roll out the top.

  5. On a lightly floured surface, roll the second disc of dough into a 12 x 15-inch rectangle. ??Working quickly, retrieve chilled shell from fridge, spoon in filling, and lay 2 bay leaves on top. Use a sharp knife to cut 3 (2 x 15-inch) strips and lay lengthwise across the pie. With remaining dough (you may need to gather scraps and re-roll), cut 4 (2 x 12-inch) strips. Weave short strips across pie. Crimp edges, brush with egg wash and sprinkle lattice with 2 tablespoons sugar.

  6. Set pie in oven on preheated baking sheet and bake for 15 minutes. Turn heat down to 170°C, rotate pie, and bake 40–50 minutes longer or until pie is a rich golden hue and the filling is bubbling. Cool for 3 hours before serving. 

Apple pie