BOOM Awards 2017
At Sophie’s Nursery we always try and eat organically. As vegetarians and wildlife enthusiasts we want to work with nature. We try to eat organically whenever we can because we want higher levels of animal welfare and lower levels of pesticide & fertiliser use. Combined, this leads to more sustainable environment management and better conditions for wildlife (and humans) to thrive!
I’m really pleased to be able to help promote The Soil Association’s UK Boom Awards 2017 – a celebration of everything organic!
The Best of Organic Market Awards (BOOM) are the UK’s only dedicated organic awards celebrating those people or businesses who strive to produce the best of Organic from food to places to eat.
This year The Soil Association is excited to partner with Rosie Birkett (cook, food writer & author) as the awards BOOMbassador!
You can get directly involved by nominating your favourite organic product to win the BOOM ‘Nation’s Favourite Award’.
The top 5 nominees will be shortlisted with an independent judging panel deciding the winner.
To thank you for taking the time out to nominate in the BOOM Awards 2017, you’ll be entered into a free prize draw to a win £500! Amazing!
Nominations are open NOW until May 31st – make sure you have your say here: https://www.soilassociation.org/organic-living/the-boom-awards-2017/nationsfavourite/
In honour of the BOOM Awards we made a delicious family meal using a range of delicious organic ingredients.
ORGANIC SPINACH, RICOTTA AND PISTACHIO DUMPLINGS
- 3 tbsp organic olive oil
- Sprig of thyme
- Bay leaf
- 1 tbsp parsley stalks
- 2 onions, diced
- 150g tinned plum tomatoes
- 2 sticks of celery, diced
- 1 small organic swede, peeled and diced
- 2 carrots, diced
- 1 tbsp good red wine vinegar
- 200g organic kale, stalks removed (reserved and chopped), leaves shredded
- 100g orzo pasta
- Garnish: parsley, grated lemon zest, organic cheddar
- Salt and pepper, to taste.
- Pinch of coriander seed
- Pinch of rye seed
- 250g ricotta
- 10g grated parmesan
- 1 garlic clove, grated
- 100g pistachios, toasted and chopped
- 200g spinach
- Zest of 1 organic unwaxed lemon
- tbsp lemon juice
- Pinch of chilli flakes
- 2 tbsp light organic spelt flour
- Freshly grated nutmeg
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, the orzo pasta 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 dumplings.
Dry fry the spices in a frying pan until they start to crackle. Remove and grind in a pestle and mortar. Wash the spinach and then wilt in a nonstick frying pan over a medium heat. There should be enough residual water on the spinach to mean that you don’t need to add any oil or water. After a couple of minutes, once wilted, transfer the spinach to a sieve and leave over the sink to drain. Press down on the leaves with a wooden spoon to squeeze out any excess water. Once cooled and drained, chop finely. Place the ricotta in a bowl and add all of the other ingredients.
Season with salt and pepper and stir well to combine and incorporate all the ingredients. Oil your hands lightly with olive oil and shape them into meatball sized balls.
Poach them in the minestrone. Alternatively, you could bring a pan of water to the boil and cook them in the boiling water for 5 minutes, until they float – removing them with a slotted spoon.