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Looking to find out more about organic? Well you’re in the right place because this year Organic UK is here to help you ‘unbox’ all of the great things about organic products.
With the help of some familiar faces,#OrganicUnboxed aims to inspire you to try more organic cooking and find out more about organic products. Throughout the year we’re creating a series of enticing recipe videos, unboxing some great reasons to choose to go organic, starring nutritional health coach and author Madeleine Shaw, celebrity chef Tom Aikens and top food blogger Helen Graves.
Madeleine, Tom and Helen will be receiving mystery boxes full of the UK’s finest organic products and challenged to whip up a delicious organic meal from the unknown ingredients, whilst explaining why they love organic.
By following #OrganicUnboxed on Facebook, Twitter and Instagram and heading over to our organic recipe hub on Food Network for some tasty inspiration you can find out how easy it is to incorporate organic into everyday meals.
Madeleine Shaw #OrganicUnboxed Recipes
Organic Spiced Lamb Chop with Carrots and Cauliflower
Serves 4
8 organic lamb chops
2 tbsp of organic desiccated coconut
2 tbsp of organic coconut oil
1 tbsp of mustard seeds
2 tsp of organic cumin seeds
1 tsp of organic coriander seeds
1 tbsp of freshly grated organic ginger
¼ tsp of organic turmeric
1 sprig of curry leaves
1 green chilli
1 small organic cauliflower
2 organic carrots, cut
salt and pepper
Place the desiccated coconut in a few tbsp. of warm water and leave to the side.
Place the cumin seeds, coriander, turmeric and green chilli in a pestle and mortar with a big pinch of salt and crush down. Rub half the mixture over the lamb and leave to the side.
Cut the carrots into cm chunks and grate or process in a food processor the cauliflower until rice like.
Heat 2 tbsp of coconut oil in a large pan and add the mustard seeds, when they are about to pop add the grated ginger, curry leaves and rest of the spice mix, allow this to become fragrant then add the carrots, cauliflower rice and cook for 10 minutes with a splash of water.
Heat the griddle pan to a medium heat and grill the chops for 2 minutes each side until golden on the outside and pink on the middle.
Drain the water from the coconut and stir it through the carrot salad with the juice of half a lime, a pinch of salt and fresh coriander and top with the lamb chops.
Organic Rhubarb and Apple Crumbles
250g of organic rhubarb
150g of organic apples
100g of organic coconut sugar
1 organic vanilla pod
150g of organic porridge oats
90g of organic coconut oil
50g of organic maple syrup
50g of organic almond flakes
2tsp organic flour
Preheat the oven to 200 C.
Chop the rhubarb and apples into bite size chunks and place in a saucepan with the coconut sugar and vanilla. Simmer for 20 minutes.
While this is cooking lets make the topping. Melt the coconut oil and maple syrup together in a small pot until fully combined then move to the side to cool.
Grind the oats and almonds down in a food processor until they form a crumb like texture.
Mix the oat mix and coconut oil mix together in a bowl.
Grab 8 large ramekins and fill each one up 2/3 of the way with the rhubarb and apple mixture then fill the rest up with crumble. Repeat with the rest of the mixture and place in the oven for 30 minutes until the crumble is golden on top and bubbling.
Serve with yogurt.
