National Organic Food Week


National Organic Food Week, now in its sixth year continues to gather momentum. The raison d’être for the week long campaign from Monday 13 to Sunday 19 September is to raise awareness about organic food and where to buy and enjoy it.During the Celtic Tiger era in Ireland the demand for organic produce grew year after year. At present, there are approximately 1500 registered organic farmers and 1.25% of arable land is being farmed organically in contrast to the European average of 4%. Now that we are in more challenging times the ‘true believers’ depending on their circumstances have continued to seek out organic produce or have decided to grow their own and possibly keep a few hens also. Some farmers who were tempted by the extra supplement offered to organic farmers under the REPS scheme have reverted now that the scheme is under review. Bord Bia estimated the organic farming market was worth €124m in 2009 and is projected to grow to €239m by 2013.


The Ballymaloe Cookery School farm has been organic for over a decade. We have built up the fertility of the soil by regular applications of well rotted farm yard manure, compost, seaweed and the use of green manures.

We grow in excess of 85 crops, all be it in small quantities, year round. We also keep a few cattle for beef, free range traditional breeds of pigs for pork sausages and cured meats. Two gentle Jersey cows provide milk and cream to make homemade butter, yoghurt and a few simple cheeses. As a result we regularly sit down to meals where every single thing on the plate including the butter and cream comes from the farm or our neighbours – such a joy and for me that is real luxury – much more thrilling that owning a pair of Louboutins or a Prada handbag – whatever turns you on!

People regularly argue about whether organic food tastes better or not, as ever it’s difficult to be dogmatic, the skill of the grower affects the quality, variety affects flavour and freshness is of paramount importance. Organic food that comes from half way across the world may not have any chemical residues but it is unlikely to make you go ‘wow’ when you taste the first forkful.

So look out for fresh, local organic Irish produce at Farmer’s Markets and neighbourhood shops. Seek out and subscribe to organic vegetable box schemes so you will have a year round supply of vegetable for yourself and your family. Some of the best also include free range eggs, fresh herbs and maybe a recipe of the week and advice how to prepare and cook unfamiliar produce.

Check out the Bord Bia website for news of over 70 events around the country during National Organic Week, including Portumna Forest Picnic on Sunday 12th of September. The picnic takes place from 12 noon to 4pm and admission is free.. Peter Ward from Country Choice, Nenagh, Co. Tipperary is organising the annual Blas an Fhomhair organic lunch on Sunday 19th September.

In addition to nationwide events, Bord Bia will host the National Organic Awards 2010 on Tuesday 14th September, alongside a one day trade conference on the opportunities within the German organic market. I myself will do a talk at the Nano Nagle open on how to make the most on cheaper cuts of organic meat cuts in the Nano Nagle Centre, Ballygriffin, Co. Cork on Wednesday 15th September at 6:30pm.There’s all sorts of exciting events to choose from – how about an Organic Apple juicing demonstration at Trevor’s Kitchen Garden, 37 Tara Cove, Balbriggan. Co. Dublin.

All around the country, there are organic farm walks, tastings of organic food in shops and super markets and some like Urru in Bandon are giving a 10% discount on all organic food in the store.

Teagasc has scheduled its National Organic Conference entitled ‘Challenges and Opportunities for Organic Producers’ in Birr, Co. Offaly on Thursday 16th September.


Eric Treuille’s Thai Lime and Organic Coconut Chicken

Eric Treuille and his wife Rosie own the iconic Books for Cooks in Blenheim crescent in London. Eric has written several excellent cookbooks.


Serves 8


2 organic lemon grass stalks

3 organic fresh green chilies, seeded and chopped

2 organic garlic cloves, chopped

3 organic spring onions, chopped

1 handful fresh coriander leaves

1/2 teaspoon ground cumin

1/2 teaspoon ground white pepper

1/2 teaspoon turmeric

1 teaspoon ground coriander

grated zest of 1 organic lime

3 tablespoons lime juice

2 teaspoons grated fresh ginger

1 tablespoon fish sauce

125ml coconut milk

8 boneless, skinless organic chicken breasts, butterflied

salt and black pepper


fresh Mango or Papaya Sambal (see recipe)


To Serve



Little Gem lettuces


Butterflying a chicken breast.


With one hand on the breast to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.


Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chillies, garlic, spring onion, fresh coriander, cumin, pepper, turmeric, ground coriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss the chicken with the lemon grass mixture. Cover and refrigerate for 1 hour. Grill over medium-hot coals until the chicken is opaque with no trace of pink – approximately 3 minutes per side. Sprinkle with salt and pepper. Serve hot with fresh mango or papaya sambal in little gem lettuce leaves.




Make marinade up to 3 days in advance. Cover and refrigerate. Marinate chicken up to 4 hours in advance. Cover and refrigerate.


Organic Mango or Papaya Sambal


Makes 225g (8oz) approximately


1 ripe organic mango or organic papaya peeled and diced

1/2 organic red onion, finely chopped

2 tablespoons freshly squeezed organic lemon juice

1 tablespoon fish sauce (nam pla)

1 teaspoon sugar

1-2 tablespoons

roughly chopped coriander

sea salt and freshly ground black pepper


Put the mango, chopped red onion, freshly squeezed lime juice, fish sauce, sugar and coriander in a bowl. Add salt and pepper to taste. Mix gently. Cover and allow the flavours to mingle for 30 minutes. Serve chilled or at room temperature.


Aubergine and Tahini Dip: baba ghanouj

There are loads of lovely organic aubergines at present so make the most of them with this delicious Middle Eastern dip.

Makes about 550 g(1 lb 3 oz)

3 tbsp extra virgin olive oil

2 organic aubergines

salt and freshly ground black pepper

2-4 organic cloves garlic, peeled and left whole

3 tbsp light tahini paste (sesame paste)

juice of 1 organic lemon

125 ml (4 171 fl oz) Greek-style yoghurt

2 tbsp chopped parsley

Preheat the oven to 190°C (375ºF/gas mark 5)

Drizzle 1 tablespoon of the olive oil over a baking tray. Cut the aubergines in half lengthways and place skin side down on the tray. Drizzle with another tablespoon of the olive oil and season well with salt and pepper. Add the garlic to the tray and bake in the oven for 20-30 minutes or until the garlic and aubergines are soft.

Once cool enough to handle, use a spoon to scoop the flesh from the skin of the aubergine. Discard the skin and put the flesh into a food processor with the garlic, tahini, lemon juice and the remaining olive oil. Blend until smooth and transfer to a bowl. Alternatively, place all the ingredients in the bowl and puree using a hand-held beater. Allow to cool.

Once cool, fold in the yoghurt and almost all of the parsley. Check the seasoning, adjusting if necessary, then spoon into a serving bowl and scatter with the remaining parsley.


Heirloom Organic Tomato Salad with Basil, Olive Oil and Runny Honey


The Ballymaloe Cookery School stall at the Midleton Farmers’ Market has a unique selection of organic heirloom tomatoes in all shapes and sizes. Red, yellow, black, striped, round, pear shaped and oval. They make a divine tomato salad and are wonderful with fresh buffalo mozzarella and lots of fresh basil.

Serves 4

8 very ripe organic heirloom tomatoes

salt and freshly ground pepper

3 tablespoons Extra virgin olive oil

1–2 tablespoons organic lemon juice

2 teaspoons runny honey

2 teaspoons fresh basil leaves, torn

Cut the tomatoes into 5mm (1⁄4 inch) thick slices. Sprinkle with salt and pepper. Mix the oil, lemon juice and honey together. Add the basil leaves, pour the mixture over the tomatoes and toss gently. Taste and correct the seasoning if necessary. A little freshly squeezed lemon juice enhances the flavour in a very delicious way.

Pickled Organic Carrots with Star Anise


Scott Walsh a talented chef from Ballymaloe House came up with this recipe.

10 organic carrots, peeled and sliced thinly lengthways on a mandolin

600 ml (1 pint) unsweetened carrot juice

100 g (3 1/2 oz) castor sugar

200 ml (7 fl oz) white wine

200 ml (7 fl oz) white wine vinegar

200 ml (7 fl oz) water

250 ml (9 fl oz) Extra virgin olive oil

bunch of tarragon and thyme

8 star anise

2 tablespoons coriander seeds, whole

10 black peppercorns

Place all ingredients into a wide stainless steel saucepan, bring to the boil, then simmer gently until carrots soft. Allow to go cold before serving.


Green and Black Organic Chocolate Chip Cookies


Makes about 36-40, depending on size

In season: All year

225g (8ozs) butter

200g (7oz) brown sugar

165g (6oz) castor sugar

2 eggs, preferably free range

1 teaspoon pure vanilla extract

350g (12 oz) plain white flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

150g (5oz) Green and Black 70% broken into pieces

100g (3 1/2 ozs/ 2/3 cup) chopped nuts – hazelnuts

Preheat the oven to 180°C/350°F/gas mark 4.

Cream the butter add the sugars and beat until light and fluffy. Add in the egg bit by bit, then the vanilla extract.

Mix the dry ingredients together and fold them in. Lastly, add the Green and Black chocolate pieces and the chopped nuts.

Divide the mixture into 7g (1/4 oz) pieces, for teeny weeny pieces, or 25g (1oz) for medium sized or 50g (2oz) for American style cookies onto baking sheets. Remember to allow lots of room for spreading. Bake for about 8-10 minutes, depending on size. Cool for a few minutes on the tray and then transfer to wire racks. Store in an airtight container.


Fool Proof Food

Hot Buttered Oysters on Toast

These wonderfully curvaceous oyster shells tend to topple over maddeningly on the plate so that the delicious juices escape. In the restaurant we solve this problem by piping a little blob of mashed Duchesse potato on the plate to anchor each shell.

12 Pacific (Gigas) oysters

25g (1oz) butter

1/2 teaspoon parsley, finely chopped

To Serve

4 segments of lemon

4 ovals of hot buttered toast (optional)

Open the oysters and detach completely from their shells. Discard the top shell but keep the deep shell and reserve the liquid. Put the shells into a low oven to heat through. Melt half the butter in a pan until it foams. Toss the oysters in the butter until hot through – 1 minute perhaps.

Put a hot oyster into each of the warm shells. Pour the reserved oyster liquid into the pan and boil up, whisking in the remaining butter and the parsley. Spoon the hot juices over the oysters and serve immediately on hot plates with a wedge of lemon.

Alternatively discard the shells and just serve the oysters on the hot buttered toast. The toast will soak up the juice – Simply Delicious!






About the author

Darina Allen
By Darina Allen


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