We were recently invited to Helen Browning’s organic farm is in the heart of the Wiltshire Downs. Set in over 1,000 acres of stunning farm and arable land, this is where Helen Browning, CEO of the Soil Association, rears her pigs, cows and sheep.
It would have been a chance for us to learn about Organic food and dispell any myths people have about it. Here is a bit more information on what I would have learn’t about
- About the Organic Trade Board
The Organic Trade Board (OTB) is a trade body run by industry, for industry. It is a not-for-profit organisation made up of over 140 companies who want to share the benefits of organic and change the perception of the organic industry in the UK. For further information, please visit www.organictradeboard.co.uk
- About Sustain, the alliance for better food and farming
The charity Sustain submitted the bid to the EU on behalf of the organic industry and is now responsible for managing the campaign. www.sustainweb.org
- About the Campaign – Organic, naturally different
The campaign is to help consumers to understand the benefits of organic, what it means and why it is worth paying a little bit extra. It is all about democratising organic and making it more relevant to people’s everyday lives.
Unfortunatly we were unable to attend, however they did send me a copy of their gorgeous Discover Organic cook book (remember I have 5 to give away!) which is packed full of delicious food made from organic ingrediants.
The cook book really is fully of delicious looking food such as the Lamb Kofta or Cherry Chocolate brownies which luckily for you i’m able to share!
Chocolate and Cherry Brownies
Makes 28 brownies
300g unsalted butter
300g organic dark chocolate (minimum 60% cocoa solids), broken into pieces
5 large free-range eggs
450g granulated sugar
1 tbsp vanilla extract
200g plain flour
1 tsp salt
250g dried cherries
- Preheat the oven to 180ºC, Gas mark 4.
- Take a baking or roasting tin measuring 35 x 25 cm and at least 6 cm deep and line it with greaseproof paper or baking parchment.
- Melt the butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water.
- Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon.
- Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture.
- Sift the flour and salt into the mixture, and continue to beat until smooth.
- Stir in the dried cherries.
- Pour the mixture evenly into the roasting tin and bake in the oven for 20–25 minutes or until the whole of the top has formed a light-brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside.
- Leave to cool for about 20 minutes before cutting into large squares while still in the pan. The greaseproof paper or baking parchment should peel off easily.
HINT: Try adding nuts or other dried fruits as an alternative to the cherries, or even make plain chocolate brownies without any extras at all – they’re equally tasty!
Mini Minty Lamb Koftas
450 g organic lean minced lamb
1 large carrot, grated
3 spring onions, finely sliced
1 clove of garlic, crushed
50 g fresh breadcrumbs
2 tsp tomato paste
1 dessert sp. fresh mint, roughly chopped
1 dessert sp. fresh coriander, roughly chopped
- Place all the ingredients together in a large bowl.
- Mix together with a wooden spoon. Cover with cling film and place in the fridge for 30 minutes.
- When the mix is cool and you are ready to cook, shape the mix into small kofta-shaped pieces.
- To cook, place the kofta under the grill for 10–15 minutes until cooked through and golden in colour.
To make a yummy yogurt dressing perfect for dipping, mix a few dessert spoonfuls of organic Greek yogurt with some chopped coriander and mint and some finely diced cucumber. Serve with some pieces of warmed naan bread and a few wedges of cucumber.