A few ideas incorporating your organic veggies.

Chicken in cabbage leaf parcels:

an interesting and healthy way of serving chicken.

Ingredients
8 large green cabbage leaves
1 cup finely chopped onion
2 cups ground cooked chicken
2 slices white bread, made into crumbs
1 teaspoon mixed dried herbs
seasoning
pinch of ground ginger
medium can peeled tomatoes
2/3 cup of chicken bouillon

Method
- Remove the coarse centre stem from each cabbage leaf.
- Plunge the leaves into a pan of boiling water.
- Blanch for 2 minutes.
- Drain thoroughly on absorbent paper.
- Mix the onion with the ground chicken, breadcrumbs, herbs, seasoning and ginger to taste.
- Form into 8 even-sized balls and wrap each one in a cabbage leaf.
- Place in a shallow ovenproof dish.
- Mix the tomatoes with the tomato juice and bouillon and spoon over cabbage balls.
- Cover and cook at 180 degrees centigrade (see temperature conversions) for 1 hour.

Celeriac fritters:

A tasty and interesting way of serving celeriac. Especially useful if you have some left over from Christmas.

Ingredients
1 large celeriac
2 eggs
3 heaped tablespoons plain flour
3 tablespoons breadcrumbs
vegetable oil for frying

Method
- Peel the celeriac and slice into 1/2 in rounds.
- Bring a pan of water to the boil and blanch the celeriac for 5 minutes.
- Leave to drain, then pat dry and season with salt and pepper.
- Beat the eggs in a shallow bowl.
- Place flour and breadcrumbs into 2 separate bowls.
- Heat the oil in a frying pan.
- Dip each of the celeriac slices into the flour, the egg and finally the breadcrumbs, making sure they are well coated at each stage.
- Fry in batches for 2 -3 minutes on each side, or until golden brown.
- Drain on kitchen paper before serving.
- Serve with a crisp green salad.

Organic Salad Nicoise:

a tasty recipe incorporating organic eggs

Organic ingredients for four:

- 5 tomatoes
- 4 eggs
- ½ cucumber
- 1 green pepper
- White wine vinegar or a lemon
- ½ head fennel
- 1 onion
- 1 clove garlic
- Black olives
- Fresh basil
- Olive oil
- Freshly-milled salt and black pepper
- 4 slices smoked trout, or other smoked fish

Method

Cook eggs for 10 minutes in boiling salted water.

Meanwhile, wash tomatoes and peel the half-cucumber. Slice the tomato and leave to dry out with two tablespoons of salt.

Peel and slice the onion thinly. Wash and cut pepper into quarters, removing seeds and white flesh. Dice, then wash and thinly slice fennel.

Once the eggs are cooked, run under cold water and peel. Roll the slices off fish tightly up on themselves and slice into ribbons.

Prepare a vinaigrette, with six tablespoons olive oil and white wine vinegar to taste. Season to taste. Wash the basil and chop finely. Peel garlic and press over a bowl.

Place all vegetables in a bowl, add vinaigrette and basil and toss. Slice eggs into quarters and arrange on top, along with olives and fish.

You can also use lemon juice in the vinaigrette, if you don’t want to use vinegar.

More Info

An organic egg must have been laid by a chicken which is kept under organic regulations. Organic chickens spend most of their time in the open air and are kept in pens big enough for them to move about in. They are fed on non-GM grain, which has been farmed organically.