Organic Recipes
Check out the organic recipes for all the delicious meals from the chef stage at the National Organic Food Fair 2024
Spiced Lamb Chops with Herby Bulgar Wheat – Clodagh McKenna
Ingredients:
4-6 lamb chops, depending on size
1 tablespoon olive oil
For the yoghurt marinade
100g natural yoghurt
1 tablespoons olive oil
1 tablespoon harissa
1 garlic clove, crushed
1 teaspoon ground cumin
For the Bulgur Wheat
120g bulgur wheat
240ml hot vegetable stock
150g green beans, trimmed and cut into in half
2 tablespoons extra-virgin olive oil
Juice and zest 1 lemon
handful parsley, roughly chopped
handful mint leaves, roughly chopped
Sea salt and freshly ground black pepper
Cooking instructions:
1. In a large bowl mix together the marinade ingredients along with a liberal sprinkle of salt and pepper. Add the lamb chops and coat well on all sides with the yoghurt mix. Set aside while you cook the bulgur wheat.
2. In a large saucepan heat the stock and add the bulgur wheat. Simmer covered for 10-15 minutes until most of the water has been absorbed. Remove from the heat, drain off any excess water and set aside.
3. While the bulgur wheat is cooking, bring a separate large saucepan of salted water to a boil and blanch the green beans for 3-4 minutes until just tender. Drain and plunge into cold water to stop them cooking.
4. Fluff the bulgur wheat with a fork before mixing in the green beans, lemon, and herbs. Season to taste.
5. Heat the remaining 1 tablespoon of olive oil in a large frying pan over a high heat. Lift the lamb chops out of the marinade bowl and cook for 4 minutes on each side. Remove to a plate and cover loosely with foil to rest for 5 minutes before serving with the bulgur wheat.
Lemon & Raspberry Swirl Cheesecake – Clodagh McKenna
Ingredients:
300g digestive biscuits
80g hazelnuts
120g organic butter
8 organic strawberries, sliced
300ml organic cream
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
150g caster sugar
For the Raspberry puree
255g organic raspberries, chopped
110g caster sugar
5 sweet geranium leaves
Cooking instructions:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Arrange the sliced strawberries around the rim of the tin, so that the large base of the strawberries are carefully inserted into the biscuit base so they stand upright. Place the tin into the fridge to chill while you make the topping and strawberry puree.
3. To make the raspberry puree place the fresh chopped raspberries, caster sugar and sweet geranium leaves in a saucepan over a medium heat, stir until all the sugar is dissolved and the strawberries soften. Blend in a food processor and set aside to cool.
4. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
5. Remove the baking tin from the fridge and spoon the cheesecake mixture on top. Drizzle 2/3 of the puree over the cheesecake and use a spoon to swirl the puree into the cheesecake mixture.
6. Place the cheesecake into the fridge for at least 2 hours to set fully.
7. Serve each slice with a drizzle of the remaining raspberry puree.
Sliced Organic Steak with Creamy Organic Mushroom Linguini – Clodagh McKenna
Ingredients:
1 x 300g sirloin steak
1 tbsp olive oil
200g linguini
For the creamy mushroom sauce
1 tbsp olive oil
½ onion, diced
1 clove of garlic, crushed
100g chestnut mushrooms, sliced
½ tbsp fresh rosemary, chopped
100ml cream
juice of ½ lemon
sea salt and freshly ground black pepper
Cooking instructions:
Remove the steak from the fridge 30 minutes before cooking them, to allow it to come up to room temperature.
Place a frying pan over a medium heat and add one tablespoon of olive oil. Then stir in the onion and garlic and cook for two minutes. Next stir in the mushrooms, season with sea salt and freshly ground black pepper – continue to cook for ten minutes, tossing every minute or so. Add the fresh rosemary and lemon juice, cook for another minute. Pour in the cream, stir, reduce the heat to low and cook for five minutes.
Put a large saucepan of salted boiling water over a high heat, stir in the pasta and cook for ten minutes or until cooked. Then drain, holding back a couple of tablespoons of the cooking water.
To cook the steak. Heat a griddle or frying pan over a high heat, until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Place the prepared steaks on the hot pan, and cook to the following times.
Blue: 1 minute each side
Rare: 1½ minutes each side
Medium rare: 2 minutes each side
Medium: 2¼ minutes each side
Medium-well done: 2½ – 3 minutes each side
Let the steak rest for about two minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
Place the cooked pasta back in the large saucepan over a low heat with the reserved pasta cooking water, and the creamy mushroom sauce. Toss together and serve in warmed dishes. Thinly slice the steak and serve alongside the creamy mushroom linguini.
Homemade Granola - Antje Huth from Ballybrado
Ingredients:
250g Ballybrado Organic Jumbo or Standard Oat Flakes
170g desiccated coconut, nuts and seeds of your choice, for example:
30g desiccated coconut
20g sunflower seeds
20g golden linseed
20g sesame seeds
20g pumpkin seeds
20g hazelnuts
20g flaked almonds
20g cashew nuts
1 tsp cinnamon
50ml Second Nature rapeseed oil
200ml Highbank Orchard Syrup
2 tbsp sugar
Vanilla essence
Cooking instructions:
1. Pre-heat oven to 180° C top/bottom heat
2. Mix all your dry ingredients in a bowl
3. Heat rapeseed oil, syrup, vanilla essence and sugar gently in pot - do not let boil!
4. Add syrup mixture to dry ingredients and mix well
5. Spread mixture evenly on 2 lined baking trays.
6. Bake for 10 mins, take out tray, turn the granola on the tray and bake for another 8 – 10 mins. until golden brown from all sides. Make sure it doesn’t burn!
7. Take from oven, let cool completely.
8. Add chopped dried fruits and mix well.
Enjoy!
Speedy Salmon Noodles – Clodagh McKenna
Ingredients:
2 x Salmon fillets, skin on
Marinade
2 tbsp Soya sauce
1 garlic clove, crushed
½ red chilli, finally chopped
1-inch ginger, grated
½ lime juice
For the rest of the dish
2 inch pieces of ginger, peeled and sliced
1 red chilli, sliced
1 organic vegetable stock cube
170g egg noodles
250g spinach, kale or swiss chard
2 spring onions, thinly sliced
To serve
1 fresh lime, halved
Small handful coriander, finely chopped
Cooking instructions:
1. Combine all the marinade ingredients in a shallow bowl. Add salmon fillets and leave to infuse for 20 mins.
2. Place a saucepan over hot water over a high heat, add the ginger and chili and crumble in the stock cube, whisk and allow to simmer for 2-3 minutes. Next add in noodles, followed by the green vegetables. Stir well and simmer for five minutes.
3. Place a non-stick frying pan over a medium heat and add ½ a tablespoon of olive oil, next add the salmon fillets, skin-side down, and leave for 3 mins. Once the skin is crispy flip over and cook for a further 3 mins on the other side. Before you remove the fish from the pan, add any remaining marinade and cook for an additional minute. Remove the pan from the heat.
4. Ladle the noodles, vegetables and broth into two warmed bowls and places a salmon filet on top of each.
5. Serve with a piece of fresh lime, and a sprinkle of fresh coriander.
Cauliflower, Mossfield Gouda and Leek Frittata - Maggie Lynch from International Institute of Nutrition and Health
Ingredients:
1 tbsp butter
100g (2 large florets) cauliflower rice (raw cauliflower blended to crumb texture)
100g leek, thinly sliced (1 small leek)
20g spring onion or scallion, finely chopped (1 small bunch)
2 tsp finely chopped thyme
6 large organic eggs, whisked
200g Mossfield Gouda
50 ml fresh cream *opt
Salt and freshly ground pepper to season
Cooking instructions:
1. Pre-heat oven to 180c fan. Place a pan over a medium heat, melt the butter on the pan add sliced leek, spring onion, thyme and cauliflower, sauté for 4-5 minutes until soft.
2. In a medium-size mixing bowl, whisk together eggs, cheese, and cream if using, season with salt and freshly ground pepper.
3. Pour egg mixture into the pan and gently stir into cauliflower mix. Cook for about one minute then cover pan - first with baking paper, then tinfoil. Transfer to oven for 30-40 minutes or until cooked. Remove foil and parchment for last few minutes of cooking.
4. Serve with green leaves or vegetables, for breakfast, lunch or dinner.
Maggie’s Tip:
Store leftovers in an airtight container in the fridge for up to 4 days.
Fantastic in a lunchbox.
For a speedier frittata, cook the mix in individual oiled muffin tins for about 10 - 15 minutes or until cooked.
Matcha Crème Brûlée - Fiona Uyema
Ingredients:
500g organic Greek yoghurt
2 tsp organic matcha powder
¼ teaspoon vanilla extract or 1 vanilla pod
2 tablespoons organic honey
8 tablespoons granulated sugar
A selection of locally grown summer berries, to serve
You’ll need:
A kitchen torch
4 small ramekins
Cooking instructions:
1. In a large bowl, mix the Greek yoghurt, matcha powder and honey.
2. Evenly divide the yoghurt mix between the 4 small ramekins. Sprinkle 1 tablespoon of sugar over the top of each ramekin to form a thin layer of sugar.
3. Using a kitchen torch, caramelize the sugar by holding the torch a few inches away from the top (using a circular motion), until the sugar is evenly caramelized.
4. Sprinkle another layer of sugar over the top of each ramekin and caramelize with the kitchen torch again.
5. Place in the fridge for at least 10 minutes to harden the sugar and cool the yoghurt before serving.
6. Serve with a selection of locally grown summer berries.
Spiced Teriyaki Meatballs & Noodles - Fiona Uyema
Ingredients:
For the meatballs:
Your preferred oil
450g organic minced beef
2 spring onions, finely chopped
1 egg, beaten
1 tbsp soy sauce
1 tbsp organic honey
1 tsp Spice Mix
50g panko
For the teriyaki sauce:
4 tbsp soy sauce
4 tbsp organic honey
1 tbsp sake, optional
1 tbsp water
To Serve & Garnish:
4 portions organic noodles, cooked as per package instructions
1 tbsp toasted sesame oil, to season noodles
1 carrot peeled and sliced
2 spring onions, finely sliced
Sesame seeds, to garnish
Cooking instructions:
1. In a large bowl, add the minced beef, spring onion, egg, soy sauce, honey, spice mix and panko. Mix with a large spoon until all ingredients are combined.
2. Using your hands make 2-inch meatballs and place on a clean plate.
3. In a small bowl mix all the ingredients for the teriyaki sauce together and set aside.
4. Heat oil on a non-stick frying pan on a high heat and place the meatballs on the pan. Seal all sides of the meatballs.
5. Reduce the heat to medium then add the teriyaki sauce. Place a lid over the pan and allow to simmer for 5 minutes or until meatballs are cooked through.
6. Serve with organic noodles and garnish with carrots, spring onions and sesame seeds.
Thai Style Mussels - Fiona Uyema
Ingredients:
1 kg mussels, cleaned
Your preferred oil
2 shallots, peeled and sliced
2 cloves of garlic, peeled and sliced
2 spring onions, sliced
1 fresh red chilli, sliced
400 ml tin of organic coconut milk
2 tbsp Thai green curry paste
1 lime, to garnish
Fresh coriander, to garnish
Chilli slices, to garnish
Cooking instructions:
1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
2. In a large saucepan, heat the oil and fry the garlic, chilli, shallots, spring onion and coriander stalks for a few minutes.
3. Add the coconut milk and Thai green curry paste and bring to the boil, then add the mussels and cover the pan.
4. Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
5. Garnish with a squeeze of lime juice, then sprinkle with coriander leaves and chilli slices.
Creamy Cheesy Vegan Pasta for two - Hungry Soul
Ingredients:
- 100g of your favourite pasta – I like to use spelt fusilli, but use what you prefer
- ½ tub of Hungry Soul – Garlic & Chives
- Fresh chives – a small handful
- A drizzle of olive oil ( optional )
- 1 cup of pasta water
- A pinch of salt to taste
Cooking instructions:
1. Cook pasta al dente ( or as soft as you like it )
2.Drain the water, retaining 1 cup for the sauce
3. Return the pasta to the pot, add ½ tub of the Hungry Soul and ½ cup of the pasta water and warm it up.
4. Taste it, if you would like more sauce, add more Hungry Soul and more water and warm it up stirring to coat all the pasta.
5. You can now drizzle a little olive oil over the pasta or as you serve. Some like that added oil for taste.
6. Taste it and if you want more salt, add a bit.
Vegan Mediterranean Butter Beans for two - Hungry Soul
Ingredients:
- 1 tin of butter beans ( or two cups approx.. )
- 1 medium onion
- A handful of fresh parsley
- A drizzle of olive oil
- A pinch of salt
- A good grind of black pepper
Cooking instructions:
1. Drain and rinse the beans then bring to the boil in fresh water, drain and set aside.
2. Slice and gently soften the onion in a drop of olive oil.
3. Finely chop the parsley.
4. To the softened onion, add the butter beans and the parsley and warm together, if too thick add a drop of water to cream a little sauce.
5. Taste for salt and adjust then add a good grind of black pepper.
6. Serve with a little more fresh parsley.
Honestly-inspired beef patty melts with whipped feta and quick pickles - Janine Kennedy
Ingredients:
For the quick pickles:
500ml water
500ml organic apple cider vinegar
2 Tbsp salt
1 Tbsp organic cane sugar
1 organic chilli, split in half
2 cloves organic garlic, lightly crushed with the blade of a knife
2 bay leaves
6-8 peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
2-3 organic carrots, washed, peeled and sliced
1 red onion, thinly sliced
½ cucumber, seeded and cut into batons
For the whipped feta:
225g organic feta cheese (can order this in from Udea next week unless you have already?)
170g organic Greek yogurt (can order this in from Udea next week unless you have already?)
1 clove garlic, finely grated
1 tsp finely grated lemon rind
1 tsp dried oregano
15ml organic rapeseed or extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
For the beef:
500g organic minced beef
2 ½ tsp sea salt
2 tsp freshly ground black pepper
2 tsp ground cumin
½ tsp ground coriander
1 tsp dried oregano
½ tsp dried chilli flakes (optional)
1 tsp ras al hanout (optional)
4 fresh ciabatta rolls, sliced in half and brushed with organic rapeseed or extra virgin olive oil
To serve:
Fresh salad leaves, lightly dressed with oil and vinegar
Roasted organic baby potatoes
Cooking instructions:
1. Make the pickles: in a large saucepan, combine the water, apple cider vinegar, sugar, salt, chilli, garlic, bay leaves, peppercorns, coriander seed and cumin seed. Bring to a rapid boil.
2. Place the carrots, cucumber and red onion in three separate bowls. When the pickling liquid comes to a boil, pour the hot liquid equally among the three vegetables, covering them completely.
3. Wrap each bowl tightly with cling film and poke a few small holes in the top with a sharp knife to allow heat to escape. Let the vegetables sit at room temperature until cooled and then keep in the fridge until ready to use – let them chill for at least two hours before using.
4. Make the whipped feta: combine the feta, yogurt, garlic, lemon rind, oregano, oil, salt and pepper in a food processor. Pulse until the mixture is smooth and spreadable. Place the whipped feta in a bowl, wrap in cling film and chill until ready to use.
5. Take your lamb or beef mince and season it generously with the salt, pepper, cumin, coriander, oregano, chilli flakes and ras al hanout.
6. Prepare your ciabatta rolls by slicing each in half and placing them on a baking tray. Divide the beef or lamb mince into four equal portions. Take each portion of beef and spread it over one half of a ciabatta roll.
7. Heat a cast iron pan over medium high heat until nice and hot. Add 1 Tbsp oil to the pan and place the ciabatta rolls with the minced beef directly onto the pan, beef side down. Let the rolls cook until the beef is fully cooked through and has developed a nice crust on the outside. Remove them from the frying pan; placing them on a platter or baking tray.
8. Keep the pan on the heat but lower the heat to medium. Make a sandwich with each ciabatta roll. First, take the other half (the non-beef half) of each roll and add a generous amount of whipped feta, then arrange all of the different pickles over the top. Add the beef half of the roll and brush the top of the sandwich with oil.
9. Place the oil side of the roll back into the pan and oil the other side of the ciabatta. Repeat this with all of the other rolls. Place another cast iron pan on top or something heavy which will press the rolls into the pan. Let cook, checking every few minutes to make sure it isn’t burning and adjusting the heat as necessary.
10. Flip the sandwiches and brown on the other side, too. The patty melts are ready when the insides are hot and melty and the outsides are crisp and golden brown. Serve immediately with dressed salad and roasted potatoes.
Organic Cauliflower Tacos with a beetroot hummus,
Ellan Farm carrot top & garlic mixed herb chimichurri,
Red cabbage & spring onion zingy slaw,
Radish and coriander salsa,
Pickled Balsamic beetroot and Pickled red onion
Finished with crispy kale and a side of kimchi - by Masterchefs (Chef Michelle)
Ingredients:
Cauliflower Flourets
Make Fresh
750 gr
1 Medium Cauliflower
1 tbsp (15gr)
Sweet Smoked Paprika
1 tbsp (15gr)
Cumin
1
Garlic Clove
200 gr
Buttermilk
50 gr
Plain Flour
pinch
Salt
Cooking instructions:
1. Combine paprika, cumin, garlic, flour, buttermilk & salt in a bowl.
2. Mix well until smooth batter forms.
3. Cut the head of cauliflower into florets and coat in the batter.
4. Remove each and lightly shake off any excess batter.
5. Air fry at 200°C for 18 minutes total, turning half way through at 9 mins.
6. Cook until edges are browned. Might vary depending on the fryer!
Flatbread:
Make fresh or can be frozen
500 gr
Self Raising Flour
500 gr
Natural Yoghurt
Cooking instructions:
Combine both ingredients in a Kitchen Aid for 2 mins.
Roll into 10 even sized dough balls and allow to rest for 10 minutes to activate the self-raising flour.
Carrot Top Chimichurri
Ingredients:
Small Bunch
Chopped Carrot Tops
Small Bunch
Flat Leaf Parsley
2 Garlic Cloves
1 Small Onion
5 tbsp (75ml)
Olive Oil
2 tbsp (30ml)
Wine Vinegar
Cooking instructions:
1. Add all dry ingredients to a bowl
2. Stir in the wet ingredients
3. Set Aside
Beetroot Hummus
Ingredients:
800 gr Chickpeas (Canned x 2)
400 gr or 2 Cooked Beetroots
11 tbsp (165ml) Olive Oil
7 tbsp (105ml) Tahini
8 tbsp (120ml) Chickpea Juice - What's in the cans
2 tsp (10gr) Salt
1 tsp (5gr) Cumin
Pinch Pepper
4 Garlic Cloves
2 Juiced Lemon
Cooking instructions:
1. Blend all ingredients together
2. Set aside
Radish & Coriander Salsa
Ingredients:
200g Radishes - Finely chopped
2 tsp (10gr) Cumin or *Cumin Seeds
2 tbsp (30gr) Ginger
2 Small Chillies
3 Juiced Limes
50gr Coriander
10 tbsp (150 mls) Olive Oil
Cooking instructions:
1. Top & tail the radishes and cut into match sticks.
2. Add all ingredients to a bowl a mix.
3. Set aside
*Tip: Lightly toast whole cumin seeds and crush in a pestle & mortar for max flavour.
*Tip: Cut extra carrots into sticks to serve with the hummus, great zero waste snack!
Finish the flatbread
Heat a non-stick pan on high heat (no oil).
Flatten each ball with your hands and cook for 1½ – 2 minutes.
Flip and cook for another minute, until you see golden spots and it puffs up.
Optional: Brush with butter or oil for extra flavour.
*Tip: Keep cooked flatbread wrapped in a tea towel to keep it pliable for assembly.
Assemble Your Taco – 1 min
Layer the beetroot hummus on the flatbread.
Add crispy cauliflower, radish & coriander salsa, zingy slaw, pickled balsamic beetroot and pickled onion
Drizzle over chimchurri to finish.
Organic Wholemeal Spelt, Wheat and Rye Apple Tart with Hazelnut Topping - Joe Fitzmaurice from Riot Rye Bakehouse
Few foods evoke tradition and place in Ireland more than an Apple Tart.
This apple tart recipe focuses and celebrates ingredients which grow well in Ireland, nourishing the environment and its people.
It embraces the grains which were traditionally eaten in Ireland. Organic Whole Spelt, Organic Whole Wheat and Organic Whole Rye.
Today’s selection has all been grown by the Workman family on Dunany Farm in Co Louth.
Bringing together several flours will create complexity of flavour and increase the nutritional profile of our food.
These flours are all low in gluten strength and highly suited to pie and tart pastry.
Using wholemeal flour in tart pastry is preferential for a number of reasons.
Firstly, most of the nutrients and flavour of any grain are in the bran and germ. These are removed when producing white flour. So if our food is to nourish and taste good, we must eat food which contains them.
Secondly, it gives a better return to the grower. Paying them for the full value of their yield instead of only a portion.
We will shorten the pastry with local organic butter, and fill the tart with the fruit and nut which are most seasonal and local, apples and hazelnuts.
To sweeten the tart a little, add a some Highbank Organic Apple Treacle or apple concentrate
Ingredients:
1800g Selection of Organic Irish Apples (sweet/eating apples preferred)
100g Organic Wholemeal Wheat flour
100g Organic Wholemeal Spelt flour
50g Organic Wholemeal Rye flour
Approx 600g Cold Water
80g Organic Irish Butter
150g Organic Irish Hazelnuts
40 - 50g Highbank Orchard Treacle
Pinch Sea Salt
Cooking instructions:
Stewed apple
1. Wash, core and cut the apples into quarters or sixths. Don’t peel the apples either, the peel is where much of the nutrients and complex flavours are.
2. Place them into a heavy lidded pot with about 1cm of water.
3. Bring to the boil and simmer for about 20 mins.
The apples should be soft, but not completely broken down.
4. Let the fruit cool.
4. If you would like a slightly sweeter concentrated apple flavour, a little organic apple concentrate or Highbank Organic Apple Treacle can be added.
Hazelnut Cream Topping
1. Lightly toast the hazel nuts and rub off most off the skins.
2. Place the nuts, water and a little organic apple treacle into a blender, and blend until smooth.
3. The cream should be of a thick creamy consistency, which is pourable
Wholemeal Pastry
1. In a mixing bowl, blend together:
100g Wholemeal Spelt Flour
100g Wholemeal Wheat Flour
50g Wholemeal Rye Flour
A pinch of of salt
10 grams of Highbank Orchard Treacle
2. Rub in 80grams of butter so that the dough resembles bread crumbs.
3. The dough should be short enough to clump together when squeezed tightly, but then break up again easily when lightly squeezed.
4. Have 80 grams of water to hand. Work most of the water into the dough so that it is pliable enough to roll out, but not too soft.
5. Do not knead the dough, as this may overly develop the gluten.
6. Roll the dough into a ball and cover with a clean tea towel.
Tip: With Wholemeal pastry I find it best to let it rest for approximately 15 - 20 mins before rolling.
Don’t chill the pastry
7. Roll out the pastry to approximately 2mm thickness.
Making the Tart:
1. Preheat oven to 175C
2. Lift the dough off the bench and place over an oiled 20cm tart tin.
3. Gently press the dough into the oiled tin, making sure there are no cracks.
4. Part-bake the pastry at 175 C for approx 10 mins, so that it is dry but not fully baked.
5. Fill the pastry base with the stewed apple.
6. Evenly spread the top of the filled apple with the toasted hazelnut cream.
7. Place the tart into the centre of the oven.
8. Bake for approximately 40 mins at 175C so that the nut topping begins to brown.
9. Let the tart cool for at least 30 mins to set a little before cutting and serving.
Enjoy!
Oven baked garlic chicken with potatoes - Thien Laitenberger
Ingredients:
650g potatoes
Salt & pepper
35g butter
800g chicken portions or an organic chicken jointed into 8 pieces
2 tbsp olive oil
6 garlic cloves, peeled
Zest of 1 lemon
1 tsp fresh thyme, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 tsp fresh marjoram, roughly chopped
1 bay leaf
200ml chicken stock
Cooking instructions:
1. Peel the potatoes and cut into thin slices and immerse in a bowl of salted cold water and set aside.
2. Heat a large frying pan to a high heat and melt the butter until it foams. Brown the chicken joints all over until nice and crispy.
3. Drain the thinly sliced potatoes and pat dry using kitchen paper. Toss the potatoes in the olive oil and arrange half of them along the base of an oven proof casserole dish.
4. Lay the chicken on top of the potatoes and pour over any of the juices in the pan for extra flavour.
5. Tuck the garlic cloves around the chicken and sprinkle over the lemon zest and herbs. Season well with salt and pepper.
6. Arrange the remaining potatoes over the chicken and pour over the chicken stock.
7. Set the casserole on a medium heat and slowly bring to the boil.
8. Place a lid on top of the casserole and bake at 190°C for 1 hour.
9. After 40 minutes in the oven, you can remove the lid and brush some melted butter over the potato topping to brown the potatoes.
10. Serve with some honey glazed carrots, sautéed spinach or some steamed Savoy cabbage.
Thai Red Curry with Sirloin - Thai Gold
Ingredients:
400ml Thai Gold Organic Coconut Milk
2 teaspoons Thai Gold Red Curry Paste
2 Organic Sirloin Steaks
2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
150ml stock
2 teaspoons Palm Sugar or raw cane sugar
450g Seasonal organic vegetables
3-4 Bai Makkrut (Kaffir) Lime Leaves
Thai Basil to garnish
Cooking instructions:
1. Bake the steak in the oven after marinading with some Nam Plaa.
2. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
3. Add 2 tsp of Thai Gold Red Curry Paste and stir, combining the paste with the milk.
4. Add the sliced beef and cook for 5 minutes.
5. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), makrut lime leaves and the stock and 2 tsp of sugar. Cook for 10 minutes.
6. Next add the vegetables and cook for a further 2 minutes.
7. Garnish and serve
Thai Satay Sauce - Thai Gold
Ingredients:
400ml Thai Gold Organic Coconut Milk
2 teaspoons Thai Gold Massaman Curry Paste
Organic Peanut Butty
2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
2 teaspoons Thai Gold Light Soy Sauce
2 teaspoons Palm Sugar or raw cane sugar
Onion, finely chopped
Cooking instructions:
1. Add the onion to a saucepan with a little Thai Gold Coconut Milk and heat up to soften and brown, stirring frequently.
2. Add the rest of the milk and 2 tsp of Thai Gold Massaman Curry Paste and stir, combining the paste with the milk.
3. Add the Peanut Butter and cook for 5 minutes.
4. Add the rest of the ingredients and cook for 5 to 10 minutes to combine
5. Use the sauce as a condiment to BBQ, or stirfry a dish with it, or serve as a chicken sauce
Ffyfe's Banana and Flahavan's Oat Pancakes - Thien Laitenberger
Ingredients:
Pancake Mixture:
1 cup of Flahavans organic oats
2 eggs
1 large Fyffes organic banana
Dash of milk (any kind)
Toppings:
Fresh Blackberries
Greek yoghurt
Flaxseed
Honey or maple syrup
Cooking instructions:
1. Mash the banana and set aside.
2. In a large bowl whisk the eggs and mix in the banana and porridge oats.
3. Add a dash of milk and stir in some berries.
4. Place a frying pan on a medium high heat and melt a knob of butter.
5. Once the butter is melted and sizzling, spoon roughly four portions of the pancake mixture onto the pan.
6. Fry until and flip sides, this should take up to 2 minutes.
7. Serve with fresh berries, Greek yoghurt, flaxseed and a drizzle of honey or syrup.
Sliced Organic Steak with Creamy Organic Mushroom Linguini – Clodagh McKenna
Ingredients:
1 x 300g sirloin steak
1 tbsp olive oil
200g linguini
For the creamy mushroom sauce
1 tbsp olive oil
½ onion, diced
1 clove of garlic, crushed
100g chestnut mushrooms, sliced
½ tbsp fresh rosemary, chopped
100ml cream
juice of ½ lemon
sea salt and freshly ground black pepper
Cooking instructions:
1. Remove the steak from the fridge 30 minutes before cooking them, to allow it to come up to room temperature.
2. Place a frying pan over a medium heat and add one tablespoon of olive oil. Then stir in the onion and garlic and cook for two minutes. Next stir in the mushrooms, season with sea salt and freshly ground black pepper – continue to cook for ten minutes, tossing every minute or so. Add the fresh rosemary and lemon juice, cook for another minute. Pour in the cream, stir, reduce the heat to low and cook for five minutes.
3. Put a large saucepan of salted boiling water over a high heat, stir in the pasta and cook for ten minutes or until cooked. Then drain, holding back a couple of tablespoons of the cooking water.
4. To cook the steak. Heat a griddle or frying pan over a high heat, until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Place the prepared steaks on the hot pan, and cook to the following times:
- Blue: 1 minute each side
- Rare: 1½ minutes each side
- Medium rare: 2 minutes each side
- Medium: 2¼ minutes each side
- Medium-well done: 2½ – 3 minutes each side
5. Let the steak rest for about two minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
5. Place the cooked pasta back in the large saucepan over a low heat with the reserved pasta cooking water, and the creamy mushroom sauce. Toss together and serve in warmed dishes. Thinly slice the steak and serve alongside the creamy mushroom linguini.
Speedy Salmon Noodles - Clodagh McKenna
Ingredients:
2 x Salmon fillets, skin on
Marinade:
2 tbsp Soya sauce
1 garlic clove, crushed
½ red chilli, finally chopped
1-inch ginger, grated
½ lime juice
For the rest of the dish:
2 inch pieces of ginger, peeled and sliced
1 red chilli, sliced
1 organic vegetable stock cube
170g egg noodles
250g spinach, kale or swiss chard
2 spring onions, thinly sliced
To serve
1 fresh lime, halved
Small handful coriander, finely chopped
Cooking instructions:
1. Combine all the marinade ingredients in a shallow bowl. Add salmon fillets and leave to infuse for 20 mins.
2. Place a saucepan over hot water over a high heat, add the ginger and chili and crumble in the stock cube, whisk and allow to simmer for 2-3 minutes. Next add in noodles, followed by the green vegetables. Stir well and simmer for five minutes.
3. Place a non-stick frying pan over a medium heat and add ½ a tablespoon of olive oil, next add the salmon fillets, skin-side down, and leave for 3 mins. Once the skin is crispy flip over and cook for a further 3 mins on the other side. Before you remove the fish from the pan, add any remaining marinade and cook for an additional minute. Remove the pan from the heat.
4. Ladle the noodles, vegetables and broth into two warmed bowls and places a salmon filet on top of each.
5. Serve with a piece of fresh lime, and a sprinkle of fresh coriander.