Let’s get in the spirit of the holidays with my Christmas Recipes. The Christmas elves from our farms have created these wonderful recipes for all of you with our Mixed Box. We have 20 contents in our Mixed Box.
Give it a try! Share is with your friends and family, I know they will love it.
Our first Recipe is Home dried tomatoes. Since, we have amazing plum tomatoes freshly harvested from the farms this winter, what better than making this amazing recipe as a starter. simple way of producing your own equivalent to sun-dried tomatoes. They are excellent tossed in a salad, used in tarts or mixed with pasta. Dry as many tomatoes as you like; they keep well.
The first Recipe I have is that of Home dried Tomatoes. Now that we have many plum red tomatoes growing in the farms this winters, We have this starter Recipe for you.
HOME DRIED TOMATOES
A simple way of producing your own equivalent to sun-dried tomatoes. They are excellent tossed in a salad, used in tarts or mixed with pasta. Dry as many tomatoes as you like; they keep well.
4 tsp olive oil
16 plum red tomatoes( the small ones from our farms handpicked in the morning)
1 table-spoon sugar.
Drizzle about half the olive oil over 2 baking trays. Cut the tomatoes lengthways in half, then slide the knife around the inside of each one and remove the pulp and pips. Arrange the tomato halves on the trays so that they are close but not touching. Drizzle the remaining oil over the top and sprinkle with the sugar and a little salt.
- Put the trays in an oven preheated to 150°C/Gas Mark 2 and cook for about 45 minutes; the tomatoes should look shrunken and slightly coloured when they are done. Remove from the oven and leave to cool.
- To store, pack the tomatoes into jars and cover completely with good-quality olive oil. They will keep for about 6 months without refrigeration
- BROCCOLI SOUPThe broccoli in our local Organic farms are fresh and yummy. Since our farms are growing a lot of them, We have this healthy recipe for the entire family to enjoy.
- 1 head of broccoli
- a generous knob of butter
- 1 onion, chopped
- 2-3 small potatoes, scrubbed + diced
- 2 garlic cloves, finely chopped
- 1.3 litres stock
- 150ml milk
Separate the broccoli into small florets. Melt the butter in a large saucepan and soften the onion. As you do this, heat up the stock in a separate pan.
- When the onion is soft and translucent, add the garlic and chopped potato. Cook on a low heat for 5 minutes, then add the broccoli. Pour in the stock and cook until the broccoli and potatoes are just tender (about 10 minutes). Cool a little and purée in a blender.
- Add the milk gradually until the soup reaches a consistency you like, then crumble in the cheese and season (remembering that the cheese will be quite salty). Reheat without bringing to the boil, add some thick double cream.
CHRISTMAS PIE WITH GREENS AND FETA
What better way to eat your fresh greens than add them in the pie. The pie can be made in advance and frozen uncooked. Defrost before putting in the oven.
400-500g chard, Go Organic ME spinach (be generous if using spinach) , We give you a full bunch in your Boxes.
- 100g walnut pieces, toasted
- 80g currants, soaked in hot water for 20 minutes drained
- 200g feta cheese, crumbled
- leaves from 4 sprigs parsley( fresh Go Organic ME parsley )
- 1 level tsp ground cinnamon
- 1 level tsp ground ginger ( in your Box)
- ½ tsp ground allspice or ground cloves
- 3 local and fresh free range Go Organic ME eggs, beaten
- 2 tbsp olive oil
- salt + pepper
- 500g all butter puff pastry
- Preheat the oven to 200˚C. Line a baking sheet with non-stick parchment paper. Pull any hard stalks from the greens, wash the leaves and blanch them in boiling salted water until just tender (or steam them). Drain and rinse immediately under plenty of cold water.
- Drain again and squeeze out the leaves, chop finely and place in a mixing bowl. Add the c walnuts, currants, parsley, spices and olive oil. Set aside 2 tbsp of the beaten egg, then add the remaining egg to the leaves and combine everything thoroughly. Add the feta and mix in carefully so that the pieces of cheese do not break up.
- Season with salt and black pepper. On a lightly floured surface roll out the pastry 3mm thick into a rectangle roughly 25 x 30cm.
- Pile the filling in a thick tube along the shorter edge and carefully roll up into a cylinder. Brush a little egg where the pastry joins to seal and trim off any overlapping pastry. Place on the baking sheet. Brush the pie with the rest of the egg and cut a few diagonal slashes in the pastry so steam can escape. Bake for 30-40 mins or until golden and the pastry is cooked through. Serve with cranberry sauce.
- BEET ROOT GRAVILDOX
- Serve this as a starter. It’s a version of the traditional cured salmon, using beetroot to give the fish a deep pinky-purple colour. You’ll need to start making this in advance for it to be ready on time. Check your piece of salmon for any pin bones down the middle of the fillet before you start; the easiest way to remove them is with a pair of tweezers.
- 300-350g piece of very fresh salmon, skin on, pin boned
- 3 tbsp caster sugar
- 3 tbsp sea salt
- 1 beetroot (about 150g), finely grated , fresh from our farms.
- 3 tbsp chopped dill ( Since,we add dill in your Mixed Boxes).
- Mix all the ingredients together, except the salmon, in a bowl. Spread a large piece of clingfilm across a dish with enough overhanging each end to cover the top (a baking dish with a rim is ideal, as juice will come out of the salmon).
- Place the salmon on the clingfilm, skin-side-down, and spread over the beetroot mixture so the fish is completely covered, and press it down well. Wrap the clingfilm over the salmon to seal. Put a plate or another dish on top and weigh it down – use tins of whatever you’ve got in your cupboard if you’ve no weights to hand.
- Keep the dish in the fridge, and drain off any liquid every day.
- Try and keep it there for at least 3 days before using, so the salmon turns a good dark pink-purple colour. Remove all the curing mixture and slice very thinly to serve.
- SAVOY GRATIN
- We have white cabbage as well as red cabbage growing in our farms. Include this in your dinner as a side recipe with our delicious Go Organic ME cabbages
- large red cabbage, core removed, leaves left whole or chopped in half if large
- 100g breadcrumbs
- 75g gruyère or cheddar cheese
- small handful grated parmesan or veggie equivalent
- knob of butter, approx 50g
- 1 tbsp oil for frying eg light olive, rapeseed or sunflower
- 1 large onion, peeled & finely chopped
- 2 cloves garlic, crushed
- ¼ tsp dried chilli flakes
- 100ml double cream
- sea salt & freshly ground pepper to season
- Preheat the oven to 200˚C.
- Cook the cabbage leaves in a large pan of boiling water for 4 mins, or steam them (you may need to do this in batches, depending on the size of your pan.
- Drain & refresh in a bowl of ice cold water, the drain again.
- Cut out any tough central stalks and shred the leaves. In a bowl combine the breadcrumbs and cheeses.
- Heat the butter and oil in a pan. Add the onion and fry gently for 8-10 mins until soft and translucent but without colouring.
- Add the garlic and chilli flakes and fry for another minute.
- Add the shredded cabbage and cream. Cook for 2 mins.
- Season with salt and pepper. Spoon the mixture into a gratin dish. Spread the breadcrumb mixture evenly over the top.
- Bake for approx 20-25 mins, until golden brown on top.
- CARAMEL CLEMENTINES
- My best dish for Christmas.Serve this on its own or with ice cream. Add a few toasted walnuts too or try melting a tbsp of sugar in a large pan and when it turns a caramel colour, throw in some chopped walnuts. Toss to coat in the caramel, remove from the pan and leave to cool.
- 9 tbsp water
- 5 tbsp granulated sugar
- pinch mixed spice (or just use ground cinnamon or nutmeg)
- splash orange liqueur or brandy (optional)
- 4 clementines (or 2 large oranges), peeled & sliced or segmented
- In a saucepan, add the sugar and 5 tbsp water. Heat gently until the sugar has dissolved (do not allow to boil). Once the sugar has dissolved, heat the liquid to boiling point. Continue to boil until the liquid has reduced and turns a dark caramel colour. Carefully add 1 tbsp water (it will spit slightly at first), then add the rest of the water and stir well. Add the spice and a splash of booze if using. Remove from the heat, pour over the fruit and leave to marinate for an hour before serving.
Enjoy these Recipes with your Go Organic ME mixed Box. We have 20 contents in your Mixed Box. All the vegetables are been handpicked from our local farms in the morning of the delivery. Hence, it is very fresh. You wish to share your recipes, write to us on recipes @goorganic.me, We would publish them on our website.
All the above Recipes are courtesy River Ford Organic Farms.