One of the first differences consumers notice when they start cooking with organic food is the freshness and real taste of the food. Organically grown vegetables can sometimes be smaller than conventionally grown vegetables, but they are certainly packed with pure goodness.They are grown without the aid of pesticides and chemicals, which scientists have shown can have a long term harmful effect upon the human body, as well as the environment.
All existing recipes can be used with organic ingredients – cook with confidence and enjoy using the freshest, seasonal vegetables available on the organic marketplace. Don’t worry if all the ingredients in the pantry aren’t organic, such as a half-used bottle of balsamic vinegar: use them up when possible, and replace with the organic equivalent.
Here are some tasty recipes to try:
Beetroot Roasted with Garlic
Beetroot is a staple of the British winter, available from late october onwards. Packed with vitamins, its deep red colour and sweet taste makes it very versatile and appealing. Look out for the special variety of golden beetroot, with a golden orange colour and a slightly sweeter taste.
Garlic helps ward off winter colds and boosts our immune system, as well as warding off winter vampires………………
- 2 tsp. organic olive oil
- 700 g organic beetroot, scrubbed, topped and tailed, then quartered
- organic sea salt and freshly ground black pepper
- 1 and a half heads of organic garlic, peeled
- 1 tsp balsamic vinegar
- 2 tsp raspberry or red wine vinegar
- 2 tsp dry red wine
- 1 clove
- 1 tsp sugar
- 1 tsp softened butter or margarine
Preheat the oven to 190 C (375 F/Gas mark 5).
Mix the olive oil and beetroot together in a large bowl, and sprinkle with salt and pepper to taste. Place this mix in a glass oven dish.
Put in oven for 40 minutes.
Add garlic cloves to the dish, stir the mixture, and bake for another 20 minutes. Check that the beetroot is tender.
Put mixture in a blender and puree. Or serve as a dry vegetable medley.
Serve with mashed potatoes.
(Recipe serves 4)
These are also a wonderful winter food, nothing to do with Jerusalem, and in fact very easy to grow everywhere. They make a wonderful thick warming soup, with a strong yet delicate flavour, or roast them, the same way as with potatoes. They also make a unique mash!
Roast Organic Lamb with Potatoes and Carrots
Organic lamb has a taste all of its own; try this simple dish to bring out the full flavour:
- 1.5 kg leg of organic lamb
- 2 organic garlic cloves
- 1 large organic onion, cut into chunks
- 3 medium organic carrots, cut into quarters
- 1 kg of organic potatoes, cut up
- fresh lemon juice, to taste
- oregano, sea salt and freshly ground black pepper
Preheat the oven to 180 C (350 F/Gas mark 4).
Cut slits into the lamb and stuff with the garlic. Pour the lemon juice over the lamb, sprinkle with the oregano, salt and pepper.
Place the lamb in an oven dish and bake for 45 minutes.
Bring dish out of oven and add onion and 240 ml hot water, after pan has cooled slightly.
Reduce oven to 160 C (315 F/Gas mark 3).
Add potatoes and carrots to the dish.
Bake all together for another hour, turning the lamb and vegetables halfway through.
Pour the juices over the meat before serving.
Serve with a good organic full-bodied red wine. (recipe serves 4)