For this year's Organic September, we have chosen some of our favourite recipes using our organic meats, organic veg and even more of our favouite organic ingredients!
7 Days – 7 Favourite Recipes!
A family gathering favourite, everyone loves my mum’s chilli. It’s perfect to cook in either the slow cooker or on the hob depending on how much time you have. Great for cold Autumn evenings!
Mum’s Ultimate Chilli Con Carne
- 400g steak mince
- 1 tin chopped tomatoes
- 1 tin kidney beans (or mixed beans)
- 1 Knorr Organic Beef stock cube
- 1 tsp cocoa powder
- 1 tbsp sweet chilli sauce
- 1 large onion
- 2 garlic cloves
- Coconut oil for frying
Spices (as much or as little depending on individual preference!)
- Chilli flakes
- Salt & Pepper
- 2 Bay Leaves
Fry the onion and garlic in coconut oil – I add the spices at this stage (usually 1tsp of each to start with) as I think it brings out the flavour (make sure the pans on a lower heat so they don’t burn).
Add in the beef mince and fry. Add the chopped tomatoes, stock cube, bay leaves, cocoa powder, chilli sauce and simmer for 45 minutes (keep tasting and add more spices if necessary).
Add the kidney beans and put up to a higher heat for 5-10 minutes until bubbling.
To serve either cook rice or as another option we make cauliflower rice!
I love our organic lamb and the shanks are super tender when you cook them low and slow. Make sure you lay them on carrots in your slow cooker or pot, to keep the meat extra juicy!
Slow Cooker Braised Lamb Shanks
- 2 tbsp vegetable oil
- 4 lamb shanks
- 3 carrots
- 100g plain flour, seasoned with salt and pepper
- 250ml red wine
- 1 onion, sliced
- 3 fresh sprigs rosemary
- 3 fresh bay leaves
- 300ml chicken or vegetable stock
- mashed potato and seasonal veg, to serve
Firstly, line the slow cooker base with slices of carrot. This stops the meat from touching the bottom and keeps it super juicy!
Heat the oil in a large frying pan.
Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat (add more stock or boiling water if needed)
Cook on high for eight hours. Serve with your buttery mash and seasonal veggies!
Our hand-dived scallops are my favourite, they’re so sweet and flavoursome! With zesty lemon and nutty parsley, these are a firm favourite at our house.
Baked Wild Scallops with Lemon & Parsley
- 6 wild scallops, in shells
- 1 lemon, zested
- Small bunch of fresh parsley, finely chopped
- 30g butter
- Salt & pepper, to taste
- 20g white breadcrumbs
Preheat the oven to 180°C.
Ensure the scallops and shells are clean and free from grit, rinse with a little cold water if needs be.
Arrange the scallops in shells onto a shallow baking tray. Add a small knob of butter on top of each scallop, sprinkle a little lemon zest and parsley and then top with breadcrumbs.
Pop the tray of scallops into the hot oven for 6-7 minutes when the scallops should be just cooked and hot through and the breadcrumbs golden and crisp.
Serve immediately in the shells with a small wedge of lemon for extra zing.
I really enjoy cooking up these fluffy fishcakes with our delicious fish pie mix. They’re incredibly light (and yummy), we serve them at home with rice and my homemade sweet chilli sauce!
- 1 pack fish pie mix
- 3 spring onions, finely chopped
- 100ml milk
- 450g potato, peeled and cut
- 75g sweetcorn
- 1 large egg, beaten
- Olive oil, for frying
- Flour for dusting
Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
Put the fish spring onions and milk in a saucepan and gently cook until just cooked through.
Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost thoroughly before moving onto the next stage.
Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
I love this loaf because this was a family favourite that my mum used to make. I have adapted it over the years and added my secret ingredients (coconut and raspberries) so now it's even more delicious! Sorry mum...
Coconut, Banana and Raspberry Loaf
2 Ripe Bananas
150g Self-Raising Flour
½ tsp Salt
1 tbsp Water
1 Handful of Raspberries
2 tbsp Desiccated Coconut
Preheat oven to 180.
Grease a small loaf tin and line the bottom with greaseproof paper.
Beat the butter and sugar until light and fluffy, then beat in the egg. Mash the bananas and raspberries and mix in. Stir in the flour, coconut and salt and lastly the water.
Pour the mix in the tin and place in the oven. Bake for 1 hour.
Allow to cool then dig in!
This is my favourite recipe as it reminds me of when I was younger. I used to go around to Dad’s house every Wednesday after school, we would always have olives, a stuffed speciality of his, followed by a dose of the Gladiators tv show, oh and of course homework!
Mozzarella & garlic mushroom stuffed chicken
90g of Eversfield Organic salted butter
200g of chestnut mushrooms
4 cloves of garlic
2 tablespoons of fresh parsley
Salt and pepper to taste
4 Eversfield Organic Chicken breasts, skinless and boneless
Salt and pepper to season
Half a white onion
½ a teaspoon of tarragon
1 teaspoon of dried parsley
2 balls of mozzarella sliced into 8 pieces
¼ of a cup of parmesan
Garlic Parmesan Cream Sauce:
1 Talespoon of olive oil
2 cloves of minced garlic
1 tablespoon of Dijon mustard
284ml of Jersey Double Cream
½ cup of grated fresh parmesan cheese
1 teaspoon of cornflour
2 Tablespoons of fresh chopped parsley
- Preheat oven to 200°C or 400°F
- Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add the onion and saute for 2 minutes and then add the garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
- Pat breasts dry with a paper towel. Season with salt, pepper and dried parsley. Rub each piece to evenly coat in seasoning.
- Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
- Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any leftover mushrooms, don't worry you will need these later on. Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
- Heat the same pan that contained the mushrooms juice (the garlic butter will start to brown and take on a 'nutty' flavour). Sprinkle 1/8 of a teaspoon of tarragon on each chicken breast, add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
- Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat and add the mustard and cream.
- Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornflour into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
These are insanely moreish, and I often overeat these to the point that I struggle to move off the sofa... Zesty, spicy, gooey and fun to make with my 9 year old, these little balls of joy are heavenly!
- 1 White onion, finely diced
- 3 Garlic cloves, minced
- 1 tbsp Lemon juice
- 250g Risotto rice
- 2 Red chillies
- 1 cup White wine
- 500ml Vegetable stock
- 1 cup Peas
- 1 cup Grated cheese
- 1 cup Breadcrumbs
- Oil for frying
- Salad and cherry tomatoes to serve
- Olive oil
On a medium heat fry off the onion and garlic with the lemon juice.
Add the risotto rice and finely sliced red chillies and turn up heat.
After 1 minute add a cup of white wine and simmer for a few minutes. Add the vegetable stock, 100ml at a time.
Add the peas and 100ml of boiling water. Cook through until the liquid has reduced, and the rice is cooked through.
Turn off heat, add grated cheese and stir in.
Allow to cool.
Roll into balls, cover in breadcrumbs and deep fry in vegetable oil for 3 mins or until brown and crispy.
Drizzle over olive oil and serve on a rocket and cherry tomato salad (and hummus if you’re a legend)