Perfect Organic Potatoes

500gm “true earth” Red Stroma potatoes
3 gloves garlic, peeled and thinly sliced
1 tbsp butter
1 tbsp extra-virgin olive oil
2 tbsp sage, chopped
2 tsp sea salt
Clean potatoes and slice in chunks. Place in a pot, cover with clean cold water and 1 tsp salt. Bring to the boil and simmer for 10 minutes, or until potatoes are still firm and almost cooked.
Drain and rinse till cool under running cold water.
Heat a large frying pan, and add the garlic, oil, butter and sage. Cook on low until the garlic and sage are soft and aromatic.
Turn heat to high, add the potatoes and sauté until they are brown and crispy. Sprinkle with remaining sea salt. Serve as a side dish or as a snack with fresh aioli.

with Garlic Aioli

2 free-range organic egg yolks
3 gloves garlic
Juice of 1 lemon
250ml sunflower oil
50ml extra-virgin olive oil
1 tsp salt
Place the egg yolks, garlic and salt in a large mortar and grind to a pulp with the pestle. Move mix to a large stainless-steel bowl.
Combine the oils.
Whisk the egg yolk mixture while slowly drizzling in the oil. Continue drizzling until all the oil is incorporated.
If aioli becomes too thick, add a tablespoon or so of water. If too thin, whisk in a little more oil. Season to taste.
Recipe kindly provided by Angus Allan (Founder of Naked Organics)

Blueberry and Banana Muffins

One of our boys favourites. Your children will love to help make these!

Mix flour, baking powder, nutmeg and sugar in a bowl.  In another bowl mix the milk, egg, melted butter and banana.  Add berries to the flour, then add the egg mixture – fold in with a fork till barely mixed.  Do not over-mix.  Spoon into muffin tins, filling each one about two-thirds.

Bake for 15 – 20 mins or till just starting to brown.  Test with a toothpick: they’re done when the toothpick comes out clean.

Remember teach the kids the golden rule for muffins - don’t over-mix. Some lumpiness and a little loose flour in the mix is okay.

Blueberry tartlets

Preheat the oven to 180°C.  Gently melt jam over a low heat and then set aside until cooled but still runny.

Lightly grease 6 x 10cm tart tins.

Line with pastry, baking paper and weights and then bake blind for 15 minutes or until well cooked.  Remove the weights and baking paper and cool the pastry cases on a wire rack.

Spread the base of each case with plenty of mascarpone, then pile the blueberries on the top to cover.  Literally dab jam all over the blueberries and the edge of the pastry case without disturbing the blueberries or marscarpone underneath. 
Serves 6  

Blueberry Bread and Butter Pudding

An old fashioned favourite. Using French bread makes the pudding much lighter than if cheap white sliced bread is used. 

1/2 stale French loaf sliced into 1 cm thick slices
150g butter, melted
300g blueberries (frozen are suitable but drain them well)
zest of 1 lemon
500 ml milk
1 cup sugar plus extra for sprinkling
5 eggs beaten

Method
Preheat the oven to 180°C Paint each slice of bread with melted butter
In an ovenproof dish about 20 cm square, make a layer of bread slices, buttered side down.
Mix the blueberries and zest and spinkle them on top of the layer of bread.
Top with a second layer of bread slices, buttered side up.
Mix the milk, sugar and eggs and pour it over everything.
Push the bread down with your hand so that the liquid shows. It will spring back but this is fine.
Let stand 10 minutes to soak up the milk mixture.
Sprinkle the top of the pudding liberally with extra sugar.
Bake 45 minutes to 1 hour until the pudding is completely set, puffed up and golden brown on top. It should not wobble when you shake it.
Serve with whipped cream.
Serves 6.

Carrot Cake

2 cups flour
2 cups sugar
1 ½ cups salad oil
4 eggs
1 tsp vanilla
2 tsp baking soda
3 tsp cinnamon/mixed spice
3 cups raw grated organic carrot
pinch salt
Pre-heat oven to 180°C and grease a large cake tin. Sift dry ingredients 3 times. Add oil slowly and beat for 8-10 minutes. Add eggs one at a time. Stir in vanilla. Fold carrots into flour mixture. Bake for 40-50 mins.

Organic Carrots with cumin and ginger

500g organic carrots

In a saucepan, heat through the following;
55g butter
1 Tbsp brown sugar
½ Tbsp white wine vinegar
1 Tbsp cumin seeds
1 Tbsp fresh ginger
2 Tbsp chopped parsley
salt and pepper
Boil or steam carrots and pour over the cumin and ginger mixture

Potato and Rocket Frittata

Preparation time: 5 minutes. 
Cook: 12–15 minutes 
Serves: 6

10–12 free range certified organic eggs 

salt and ground black pepper
2 cloves organic garlic, minced finely
2 tbsp each chopped fresh basil and parsley, or other soft herbs

½ tbsp fresh thyme leaves or marjoram leaves
2 big handfuls rocket or spinach leaves 

100g (4oz) grated pecorino cheese 

2 large cooked True Earth™ potatoes, diced or sliced.

Beat eggs in a big mixing bowl with salt and pepper. Mix in all other ingredients, stirring gently to combine.

Preheat oven to 180°C. Grease a 32 by 23cm baking dish with butter or line with baking paper to cover base and sides of dish.

Pour in the egg mixture and bake until set and lightly golden – 50–60 minutes.

Serve warm or cool accompanied by a crisp green salad.

Pearl Barley, Roasted Pumpkin & Green Herb Soup 

Ingredients
100g pearl barley
500g organic pumpkin (crown or buttercup), peeled and diced 1cm
3 tablespoons olive oil
salt and freshly ground black pepper
1 onion, finely chopped
3 courgettes, finely chopped
3 cloves garlic, finely sliced
1 litre chicken stock
small handful green herbs (sorrel, basil, flat-leafed parsley, mint), finely sliced
4 medium tomatoes, peeled, seeded and diced
1cm goat’s cheese or pecorino

Method
Rinse the pearl barley and place in a saucepan of cold water. Bring to the boil, lower the heat and simmer gently until just cooked (around 40 minutes).
Drain and set aside.
Preheat the oven to 180°C.
Toss the pumpkin in 1 tablespoon of the olive oil, season with salt and pepper and place in a single layer in a roasting dish.
Roast until cooked (around 15 minutes). Set aside.
Heat the remaining olive oil in a large saucepan.
Add the onion and sauté until soft but not coloured then add the courgettes and sauté until soft.
Add the garlic and cook for another minute then add the chicken stock.
Bring to the boil then simmer very gently for 20 minutes.
When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.
Season with salt and pepper and serve with crumbled goat’s cheese or shaved pecorino.
Serves 6.


Organic Pumpkin & Kumara Fritters with Avocado & Tomato & Ginger Jam

Ingredients
3 tablespoons peanut oil
1/2 cup very thinly sliced, peeled ginger
5 cloves garlic, finely sliced
1 teaspoon salt
2 hot red chillies, thinly sliced
1 small onion, thinly sliced
8 tomatoes, peeled, cored and chopped
1 cup sugar
4 tablespoons cider vinegar

Fritters
2 cups grated organic pumpkin
2 cups grated kumara
2 eggs, beaten
2 cloves garlic, finely chopped
2 tablespoons flour s
alt and freshly ground black pepper
olive oil for frying

Method
To make the jam:
Heat the oil in a saucepan.
Add the ginger, garlic, salt, chillies and onion.
Sauté without browning until the onion is soft.
Add the remaining ingredients, bring to the boil and simmer until reduced by half, about 20 minutes. Cool.

To make the fritters:
Mix together well everything except the oil.
Heat a little oil in a large frying pan and fry large spoonfuls until well browned on the underside, then turn and fry until well browned on the other side.
Repeat until all the mix is used.
Keep warm on paper towels in a hot oven. (Makes about 8 fritters.)
Serve the fritters with a few slices of avocado and a dollop of the jam.
Serves 4.

Organic Pumpkin, Coconut and Cashew Curry

Great with chicken,rice or flatbread

Ingredients
2 tablespoons peanut oil
1 onion, finely chopped
1 hot red chilli (or more to taste), finely sliced
4 cloves garlic, finely chopped
2 tablespoons ginger, finely chopped
1 teaspoon ground turmeric
2 tablespoons toasted cumin seeds
1/2 cup toasted cashews
700g peeled, seeded, 2-3cm diced pumpkin which has been boiled but still firm and slightly undercooked, well drained
400mls fresh coconut milk
juice of 1 lemon
3 tablespoons chopped coriander
salt

Method
Heat oil over moderate heat.
Add onion, chilli, garlic, ginger, turmeric, cumin and cashews.
Sauté without browning until the onion is soft.
Add pumpkin, coconut milk and lemon juice, mix well.
Bring to a simmer, cook 4-5 minutes.
Stir in the coriander, taste and season with salt.
Serves 4.


French Onion Soup

Serves 6
80g butter
10 large white organic onions, finely sliced
4 cloves crushed garlic
3 tbsp chopped thyme
750ml red wine
1 litre chicken stock
1 litre beef stock salt, to season
1 small baguette
50ml olive oil
250g tomme de chèvre or Gruyère cheese, grated

1 Melt butter in a large pot over medium heat. Add onion, garlic and thyme. Cover with a lid and sweat gently, stirring occasionally until onion starts to caramelise (about 30 minutes).
2 Remove lid and continue to cook until almost all the liquid produced by the onion has evaporated. Add red wine and reduce by two-thirds. Add chicken and beef stocks. Bring to the boil and simmer for 20 minutes. Correct the seasoning (salt) and keep warm.
3 Slice the baguette thinly, brush with olive oil and toast under the grill until lightly browned. To serve, ladle the soup into bowls, ensuring there is more onion to liquid.
Top with slices of toasted baguette and grated cheese and place under the grill to gratinate.