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Vegetable Chilli
Thursday, February 12, 2009 at 02:48PM
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Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped
Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.
Serve with brown rice and a garnish of natural yoghurt.
Pan-fried Chicken Breast with Jerusalem Artichoke Risotto & Roasted Vegetables
Saturday, January 1, 2005 at 09:20PM
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Ingredients
For the chicken
1 Label Anglaise chicken, legs removed
1 garlic bulb
1 handful fresh thyme
salt and freshly ground black pepper
2 litres/3pt 10fl oz chicken stock
2 tbsp olive oil
25g/1oz slightly salted butter
For the risotto
250g/9oz risotto rice
300g/11oz Jerusalem artichokes, sliced thinly
50g/2oz butter
50ml/2fl oz double cream
4 tbsp parmesan, freshly grated
1 handful fresh chives, finely chopped
For the vegetables
200g/7oz baby carrots
200g/7oz baby turnips
1 handful fresh rosemary
3 garlic cloves
salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tbsp clear honey
2 tbsp sherry vinegar
1 small punnet pea shoots
Method
- Method for chicken, place the garlic bulb and a several of the sprigs of thyme into the cavity of the chicken.
- Season the chicken with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock to the pan and cover the pan with a lid.
- Bring the mixture to the boil, then reduce the heat and gently poach the chicken for 25 minutes.
- Remove the pan from the heat and allow the chicken to cool in the stock. Then remove the chicken from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.
- Remove the breast from the chicken and season with salt and freshly ground black pepper.
- Heat a frying pan until hot. Add the olive oil and place the chicken breast in the pan, skin-side down.
- Fry the breast until the skin becomes golden brown then turn over onto the other side. Add the butter and fry until the chicken is completely cooked through.
- For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.
- Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.
- Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.
- Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.
- Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.
- Place the saucepan of rice back onto the heat and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.
- Add a large spoonful of the artichoke purée, the remaining butter and the parmesan to the saucepan and stir until the ingredients have combined.
- Add the chives to the risotto and mix well.
- For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water until the vegetables are covered. Season the vegetables with salt and freshly ground black pepper and bring the pan to the boil. Drain the excess water from the vegetables.
- Heat a clean frying pan until it is smoking hot then add the olive oil, a little more rosemary and another garlic clove.
- Add the honey to the pan and deglaze with the sherry vinegar. Mix the ingredients well.
- To serve, spoon some of the risotto onto the side of a clean plate and place the chicken on top. Arrange the vegetables on the other side of the plate and place the pea shoots on top. Drizzle the olive oil over the top of the plate.
Organic Vegetables v Tesco Price Comparison
Tuesday, September 8, 2009 at 02:44PM
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Transition Exeter
A Low Carbon City
Price Comparison : 05 September 2009
Local Organic Vegetables & Tesco
Shillingford OrganicsLarge Veg Box |
Weight/Count |
Tesco Metro Central Exeter |
Price(Weight Equiv.) |
|
Vegetable |
|
Vegetable |
|
|
Potatoes Onions Carrots Beetroot Courgettes Hispi Cabbage Mini-Cucumbers Little Peppers Cherry Tomatoes (with fresh basil) Runner Beans Parsley Lettuce (Lollo Verde) |
1.75kg 0.60kg 0.70kg 0.85kg 0.55kg one two two 0.425kg
0.45kg 0.245kg one |
Potatoes* Onions Carrots Beetroot * Courgettes * n/o Cabbage n/o Whole cue'* Single pepper * Cherry Tomatoes Runners * n/o Parsley * n/o Lettuce (Romaine) * |
£1.46 £0.75 £1.11 £3.40 £1.00 £0.78 £1.00 £0.79 £1.81 £2.00 £4.77 £1.28 |
TOTAL |
£13.00 |
TOTAL |
£20.15 |
All vegetables grown in the UK
n/o = non organic (organic unavailable)
* = pre-packed
Spiced Rice & Lentils with Cauliflower
Tuesday, April 27, 2010 at 06:23AM
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Ingredients
- 2 tbsp sunflower oil
- I onion chopped
- 2 carrots , chopped
- 200g basmati rice
- 50g red lentils
- 3 tbsp Korma paste
- 1 head cauliflower, cut into florets
- 100g frozen peas
- few toasted cashew nuts, to serve
- natural yogurt , to serve
- mango chutney , to serve
Method
- Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
- Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Seasonal Roasted Organic Vegetables
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !
Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)
Cooking Instructions
Peel or wash a selection of seasonal organic vegetables and prepare as follows:
- Cut vegetables into large chunks (see Tip)
- Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
- Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
- Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
- To avoid overcooking add Courgettes and Aubergine half way through cooking.
(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)
Chinese Cabbage & Mixed Vegetable Salad with Pineapple Dressing
Thursday, May 20, 2010 at 08:32AM
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Ingredients
- For the salad
- 200g/7oz choi sum (Chinese cabbage) leaves, sliced
100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
-
For the salad, toss all of the salad ingredients together in a large salad bowl.
For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
Broad Bean & Pasta Salad
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 Bunch of watercress
2 Handfuls of broad beans blanched
150g of dried or fresh pasta boiled
1 Grated Carrot
Some toasted sesame seeds
For the dressing:
2 Tablespoons Extra virgin olive oil
1 Table spoon white wine vinegar
1 Teaspoon Whole-grain mustard
Fresh dill or parsley
Cooking Instructions
- Mix everything, except the dressing ingredients, together in a large bowl.
- In a small bowl add the oil and vinegar to the mustard and beat until thoroughly mixed and add the chopped herbs.
- Pour the dressing onto the salad and serve.
Pork with Apples and Red Cabbage Coleslaw
Saturday, January 1, 2005 at 09:20PM
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Ingredients
4 tbsp olive oil
4 pork fillets
8 slices Parma ham
2 cloves garlic, finely chopped
2 tbsp dijon mustard
1 glass dry white wine
290ml/½ pint vegetable stock
juice of 1 lemon
12 sage leaves
salt and pepper
For the coleslaw:
½ red cabbage, finely chopped
2 carrots, grated
1 Spanish onion
1 clove garlic, finely chopped
2 tbsp olive oil
juice of 1 lemon
4 tbsp mayonnaise
salt and pepper
For the apples:
4 eating apples, cored and sliced
olive oil
sugar
salt
Cooking Instructions
- Seal the pork in a little olive oil until light brown on both sides. Wrap each piece of meat in two slices of Parma ham and set aside.
- Re-heat the pan and add the garlic, mustard, wine, stock, lemon juice, sage, salt and pepper to taste. Reduce by half.
- Put the pork back in the pan and cook gently for about 10 minutes, until the meat is cooked through.
- For the coleslaw, simply mix all the ingredients together, season to taste, cover and chill until needed.
- For the apples, brush the apple slices with olive oil, sprinkle with sugar and salt. Grill or griddle until golden brown on both sides.
- To assemble the dish, place a portion of coleslaw on the centre of the plate, top with the pork and apple slices. Spoon the pan juices around the edge and serve.
Exeter Steiner School
Wednesday, November 12, 2008 at 02:23PM
Filed in: Diary
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A Day to Remember
An historical day, which will be remembered for generations to come, took place on Wednesday, 5th November 2008. On this day Barack Obama was the first African American to be elected President of the United States. Bonfire night was celebrated in the usual way with spectacular firework displays and the Steiner School launched the beginning of organic lunches at its Exeter School.
I was honoured to join the staff and children for lunch to mark this special occasion. Maxine Spurr cooked up a delicious mixed squash soup with homemade rolls, a bean and onion dish, mixed salad leaves and a beetroot & carrot salad. As the children tucked in I could not help but think how wonderful it was to see them enjoying fresh, local organic produce, much of which was supplied by us at Shillingford Organics. We would like to take this opportunity to wish Maxine great success with her new venture and I am sure Jamie Oliver would be suitably impressed.
More photographs from the launch day.
Root Vegetable & Red Lentil Hotpot
Saturday, January 1, 2005 at 09:20PM
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Ingredients
root vegetables (e.g. carrots, parsnips, celeriac, swedes)
onions
garlic
red lentils
tomatoes
mixed herbs
salt
pepper
oil
Cooking Instructions
Saute some onions and garlic in oil. Add chopped root vegetables and stir to cover with oil. Add red lentils and some mixed herbs, salt and pepper and stir as above. Add liquid vegetable stock. and as many tomatoes as you can find (or 1 tin.)
Bring to the boil and then simmer for 45 minutes, keep checking and add water when/if necessary as the lentils absorb water. Cook until the vegetables are tender.
