Organic Food Recipes - Main Dish Recipes

Our organic food recipes have been tried and tested, cooked and digested, and found to be good ones. We hope you try them and are happy with the results. We are always on the lookout for new and original recipes.

If you have one, or more, organic food recipes that you would like us to publish on this website please contact us.

Needless to say, all ingredients used are organically produced and available from suppliers. Search our organic suppliers directory for delivery to your area.

Main Dish Recipes: Roast Pork Recipe with Creamy Potato and Celeriac Bake

• 400-450g tender pork joint
• Sea Salt and freshly ground black pepper
• large bulb of garlic (peeled and broken into cloves)
• 300g celeriac (peeled and thinly sliced)
• 275g potatoes (peeled and thinly sliced)
• 284ml carton of whipping cream
• 25g Stilton (crumbled) or a cheese you prefer
• 1 teaspoon caraway seeds

Preheat oven to 190C, 375F or gas mark 5. Sprinkle the pork liberally with salt and then place in a roasting pan. Roast for 35 minutes per 500g plus an extra 35 minutes (total time 70 minutes).

Place the sliced celeriac and potatoes in an oven proof dish and pour over cream. Season well. Sprinkle the cheese and caraway seeds over the top.

One hour before the end of the pork cooking time, place the celeriac and potato bake in the oven. Also place the garlic cloves around the pork. When cooked allow the pork to stand for 10 minutes before slicing.

Serve the sliced pork on a bed of creamy bake with the roasted garlic and meat juices. This is one of my absolute favorite Roast Pork Organic Food Recipes! It is tender and tasty.

Main Dish Recipes: Cauliflower Biryani with Sweet Carrot Relish

• 600ml (1 pint) vegetable stock
• 3tbsp Sunflower oil
• 6 Cardamom pods, crushed
• 1tsp Cumin seeds, lightly crushed
• 1tsp Coriander seeds, lightly crushed
• 1 small Cinnamon stick, broken
• 1 1/2tsp ground Turmeric
• 1 Bay Leaf
• 50g (2oz) Sultanas
• 1tsp black onion seeds (optional)
• 4tbsp freshly chopped Coriander
• Salt and freshly ground black pepper
• 2tsp Cane sugar (unprocessed)
• 1 small Cauliflower, cut into small florets or pieces
• 1 large Carrot, peeled and coarsely grated
• 50g (2oz) Red Lentils, rinsed
• 175g (6oz) Basmati Rice, rinsed
• 1 medium onion, peeled and chopped

Using fresh spices really is worth the effort and gives a great flavour but alternatively if time is a factor or expense, one tablespoon of good quality fragrant organic curry paste can be used.

Heat one tablespoon of oil in a large saucepan and stir-fry the Cardamom, Cumin and Coriander seeds and Cinnamon for one minute until lightly fragrant, then add the onion and fry, stirring, for about five minutes until softened, but not browned.

Add the Turmeric, Bay leaf, Rice and Lentils and cook for a further minute, stirring, to coat the Rice in the spice mixture. Pour over the stock and bring to the boil. Add the Cauliflower, cover and simmer gently for 15 minutes, stirring occasionally, until the Rice is tender.

Remove from the heat and stand covered for 10 minutes to allow the stock to absorb.

Discard the Bay Leaf, Cinnamon stick and Cardamom pods. Season to taste.

Meanwhile, make the Carrot relish. Heat the remaining oil until hot and stir-fry the grated Carrot for two minutes until just wilting. Add the Sugar and Sultanas and stir-fry for a further two to three minutes until lightly golden. Stir in the onion seeds if you are using them.

You can add a variety of vegetables and legumes to this dish - try Carrot, Broccoli, Broad Beans, Sugar Snap Peas or cubed Squash.

Serve these two organic food recipes while still hot.

My Favorite Chicken Recipe: Spicy Chicken and Potato Salad

• 750g waxy Potatoes
• 4 large breasts of Chicken (skins removed and cut into wide strips)
• 120g Spring Onions (chopped)
• 1tbsp Lemon juice
• 6tbsp extra virgin Olive oil
• 2tbsp Mint
• 2 Red Chillies (deseeded and finely chopped)
• 1tbsp smoked Paprika
• Salt and freshly ground Black Pepper

Cook the Potatoes in boiling salted water for approx 12 to 15 minutes until tender. Drain and cut into wedges. Place in a large bowl.

Whisk together the Lemon juice and 4 tablespoons of the oil, the Mint and Chillies. Season with Salt and Pepper to your preferred taste. Pour over the Potatoes then leave to cool, then stir in Spring Onions.

Mix the Paprika and remaining oil, add Chicken and mix well.

Preheat Grill, Lay the coated Chicken on a foil lined tray and cook under the grill for 8-10 minutes turning once.

Arrange Potato Salad and Chicken, then serve.

A Tasty Salmon Recipe: Salmon and Mango Salad

• 2 x salmon fillets
• 150g radishes
• 1 ripe mango
• 130g leaf salad (this can include any salad leaf of your choice but this recipe works especially well with spinach or rocket)
• Salt and freshly ground black pepper
• 1tbsp vegetable oil

French Dressing can either be shop bought or home made

For the dressing you will need:

• 1 tbsp organic white-wine vinegar
• 1 tbsp organic mustard (Dijon or wholegrain works best)
• A pinch of cane sugar
• 3 tbsp extra-virgin olive oil
• Salt and freshly ground pepper

Preheat Grill - Lightly coat salmon with vegetable oil, season, and grill until cooked. Leave to cool then break into mouth sized pieces.

Slice the radishes then peel, stone and slice the mango. Put both into a large bowl and mix gently together. Add the Salmon and the salad leaves. Drizzle with French dressing and gently mix to serve.

To make the dressing:

Put the white-wine vinegar, mustard, sugar and some seasoning into a large bowl. Whisk until well emulsified. Add the extra-virgin olive oil in a slow, steady stream, whisking all the time, until cloudy and slightly thickened.

Main Dish Recipes: Roast Lamb with Summer Vegetables

• ½ leg of organic lamb (about 1.2kg)
• 4 cloves of garlic, (cut into thin slices)
• Several sprigs of fresh rosemary cut into pieces
• 4 tbsp olive oil
• 3 large peppers (red, yellow and orange) deseeded and cut in slices
• 3 large courgettes (cut into large chunks)
• 750g small new potatoes (washed and unpeeled)
• 225g cherry or small plum tomatoes (leave whole)

Pre heat the oven to 190˚c/375˚f/Gas 5.

Make several cuts in the top of the lamb with a sharp knife and push in two thirds of the garlic and rosemary. Drizzle with 1 tbsp olive oil and season with salt and pepper. Place the lamb on a rack in a roasting tin and place in the oven for 40 minutes.

Mix in the remaining garlic and rosemary and oil to the peppers, courgettes and potatoes, then pour into a large roasting tin and season to your taste.

Place the vegetables in the oven on the shelf below the lamb, and turn the meat over. Roast for a further 30 minutes and then add the tomatoes. Roast for another 10 minutes or until the lamb is cooked.

Remove the lamb from the oven, cover with foil and leave to rest whilst the vegetables remain in the oven. Cook the vegetables for a further 10 minutes, turning once.

Serve the lamb with the vegetables on warm plates.

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