I love cooking and trying new foods. So when the opportunity to try a recipe that i never dream of trying popped up I couldn’t say no. The recipe incorporates organic food in association with the BOOM food awards which you can vote on at the end.
What is BOOM?
BOOM stands for the best of organic market awards. They are a company that celebrate the very best businesses and people who produce organic food. This year they want the general public to get involved and have their say.
organic v non-organic food:
What is the difference? This gets asked by people every single day. Well here is my take on the difference after looking and trying the foods in each range.
- have higher antioxidants
- lower pesticide and toxic metal uses within the foods
- taste is more intense
- costs more
non organic foods:
- rot easier
- more watery tasting
- high toxic and pesticide use
Ok so organic is better for us. Yet who is the best organic producer or what is the best organic recipe you have tried?
Meatball soup recipe:
Organic veg box and meatball minestrone soup Serves 8
- 3 tbsp organic olive oil
- Sprig of thyme Bay leaf
- 1 tbsp parsley stalks 2 onions, diced
- 2 carrots, diced
- 2 sticks of celery, diced
- 1 small organic swede, peeled and diced
- 150g tinned plum tomatoes
- 1 tbsp good red wine vinegar
- 200g organic kale, stalks removed (reserved and chopped), leaves shredded
- 100g orzo
- Parsley and chervil, to garnish
- Grated lemon zest, to garnish
- Organic cheddar, to garnish Salt and pepper, to taste
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp dried chilli
- 1 tsp white peppercorns
- 500g organic beef mince
- 500g organic pork mince
- 100g fine sourdough breadcrumbs
- 1 onion, grated
- 2 cloves of garlic, peeled and grated
- 2 sprigs of thyme, leaves picked
- Zest of 1 organic, unwaxed lemon
- Sea salt and freshly ground black pepper, to taste
- Organic olive oil, for handling mixture
HOW TO MAKE:
To make the soup:
Heat the olive oil over a medium to high heat. Add the thyme, bay leaf and parsley stalks and stir, cooking for a minute or two to infuse the oil, then add the diced veg and cook, stirring for 10–15 minutes, until softened and smelling good. Add the plum tomatoes and cook for a couple more minutes before adding a litre of water, vinegar and the kale stalks, and bring to the boil. Reduce to a simmer and cook for another 10–15 minutes, allowing all the flavours to infuse. During this time, make the meatballs.
To make the meatballs:
Toast the spices and peppercorns in a dry frying pan for a few minutes, until they start to crackle. Pound them up in a spice grinder or pestle and mortar. Place the beef and pork mince into a large mixing bowl with the spices and other ingredients and mix well with clean hands. If the mix seems a bit dry add a little olive oil. Oil your hands and shape into balls.
Add the shredded kale and orzo to the soup and stir, followed by the meatballs, and cook until the pasta and meatballs are done. Dish into soup bowls and garnish with fresh herbs, lemon zest and grated cheddar. Serve with good sourdough.
Recipe by Rosie Birkett, cook, food writer, stylist, journalist, author and this year’s BOOMBASSADOR.