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Connoisseur Chronicles


Food blogger based in Cambridge, UK. Passionate about trying out recipes from all over the world, tasting drinks of all sorts and dining out in England and beyond. Read More

Autumn in Three Courses

When the leaves turn golden, rain drips on your windows and cosy nights indoor become more attractive, homey food is all you need. I combine classic autumnal ingredients into a three course menu, adding that extra comforting touch: The pickled beetroots remind me of my grandmother’s preserved vegetables, venison takes me back to this small restaurant in the woods and the crumble is one of my first culinary experiences I made in the UK.

Autumn Menu

Trout Mousse with Apple and Walnut on Beetroot Carpaccio

Trout Mousse on Beetroot Carpaccio

Ingredients for 4:

  • 400g uncooked mixed beetroots (like golden and candy beetroot)
  • 100g vinegar (like cider, rice or white wine vinegar)
  • 1tbsp sugar
  • 200g smoked trout
  • 100g crème fraiche
  • 15g dill
  • 1 unwaxed lemon
  • 1 small red apple
  • 20g fresh horseradish
  • 50g walnut pieces
  • 4tbsp walnut oil


  1. The night before the meal, prepare the pickled beetroots: Preheat the oven to 200°C. Put the skin-on beetroots into the oven on a baking tray. Roast for 40-60 minutes (depending on the size of the beetroots), until they have softened, but still have a slight crisp.
  2. To make the pickling liquid, mix together the vinegar, sugar, 2tsp of salt and 50g of water. When the beetroots are ready and have cooled down to room temperature, peel and slice them thinly. Put in your pickling liquid and leave in the fridge overnight (or longer).
  3. For the trout mousse, mix the trout and crème fraiche with a fork. Chop the dill (saving some pieces for decoration) and add to the mousse. Grate the lemon zest into the mixture and season it with salt and pepper.
  4. Cut the apple in small cubes and mix with some lemon juice. Roughly chop the walnuts and roast in a pan until golden.
  5. Take the beetroot slices out of the pickling juice and put them on the plates in a circle in overlapping layers, alternating colours. Drizzle the walnut oil over.
  6. Using a serving ring, divide the trout mousse among your plates. Put the apples and walnuts on top and grate over the fresh horseradish. Decorate with dill.


Venison Steak with Creamy Mushrooms and Pumpkin Potato Rösti

Venison Steak with Rösti and Creamy Mushrooms

Ingredients for 4:

  • 500g venison steak (or beef steak)
  • 300g potatoes
  • 300g hokkaido pumpkin (or squash)
  • 2 onions
  • 1 egg
  • 1 tbsp crème fraiche
  • 1 tbsp plain flour
  • 1/2 tsp mace
  • 40g of clarified butter (or ghee or vegetable oil)
  • 500g mixed mushrooms (like chestnut and oyster mushrooms)
  • 250ml single cream
  • 1 unwaxed lemon
  • 1 tsp dried marjoram
  • 25g chives
  • 50g rapeseed oil (or other neutral oil)


  1. Chop half the chives. To make some chive oil for decoration, blend the other half of the chives with the rapeseed oil and put it through a sieve.
  2. For the Rösti, grate the pumpkin, potato and one onion into a bowl. Mix with a tsp of salt and leave for a few minutes. Then, get rid of the liquid by pressing the grated vegetables over the sink.
  3. Add and combine the egg, crème fraiche, flour and mace.
  4. Heat the clarified butter in a pan and fry the Rösti for around 5min in portions of 1-2 tbsp, making around 5mm thick circular shapes. Turn them a few times to get a golden brown colour on each side. Place them on kitchen towel to get rid of any excess fat. Keep them warm in the oven at 80°C.
  5. For the creamy mushrooms, cut the mushrooms into bite-size pieces and fry them in 2 tbsp of oil for 3 minutes.
  6. Finely chop the remaining onion and add to the pan for another minute. Add the marjoram and season with salt and pepper.
  7. Dust the flour into the pan and add the single cream. Bring it to the boil and let it simmer for 2 minutes. Add the zest of half the lemon and a few dashes of lemon juice. Season to taste.
  8. Season the venison steak with salt and fry it in 2 tbsp of oil on medium-high heat for 2-3 minutes on each side, depending on the size of the meat and how you like your steak cooked. Wrap it in tinfoil and rest it for 5-10 minutes.
  9. Now put the plates together: Put one Rösti in the centre of the plate and pour the sauce around it. Add some dashes of the green chive oil. Cut the meat into 1cm slices and put them on the Rösti, finishing off with some salt flakes.


Plum Blackberry Crumble with Pecan Nuts

Plum Blackberry Crumble

Ingredients for 4:

  • 125g plain flour
  • 100g pecan nuts
  • 90g butter
  • 40g caster sugar
  • 60g brown sugar
  • 1/2 unwaxed orange
  • 1tsp mixed spice (or cinnamon)
  • 500g plums
  • 150g blackberries
  • 250g vanilla ice cream (or any other desired flavour)


  1. Grind 80g of the pecan nuts and roughly chop the remaining 20g.
  2. Whisk together the ground pecan nuts, the flour, and 80g of the butter to make crumbs.
  3. Add the caster sugar, 40g of the brown sugar and the mixed spice and continue whisking to make a smooth crumble dough. Put in the fridge for a few minutes.
  4. Preheat the oven to 190°C.
  5. Half and pit the plums. Use the remaining 10g butter to grease an oven-proof baking dish (or use several small ones like I did). Arrange the plums in a single layer and put the blackberries in between.
  6. Grate the zest of half the orange over the fruits. Squeeze the orange juice over the fruits and sprinkle with the remaining 20g of brown sugar.
  7. Spread small portions of the crumble dough on the fruits, leaving small spaces inbetween.
  8. Place on a baking tray in the oven and bake for 15 minutes. Sprinkle the chopped pecan nuts over the crumble and bake it for another 15 minutes.
  9. Leave the crumble to cool down a bit and serve with scoops of the ice cream.

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