Brand or business name:

The Soil Association

Please tell us about the product or company you would like the blogger’s help with?

The Best of Organic Market Awards are the UK’s only dedicated organic awards celebrating people and businesses working to produce the best of Organic food. This year we are also excited to partner with Rosie Birkett the awards BOOMbassador.

We want you to get involved, the BOOMs Nation’s Favourite Award asks the people to find and vote for the most popular organic product. Nominations are open NOW until to Wednesday, May 31st – make sure you have your say here: https://www.soilassociation.org/organic-living/the-boom-awards-2017/nationsfavourite/

What is the blogging assignment?

We have two delicious recipes one with meat one without, created for the launch of the awards and we would love for you to try them yourself and embrace organic cooking.

We want to let the public know that this year they can have their say, the BOOMs Nation’s Favourite Award asks the people to find and vote for their most popular organic product. Nominations are open NOW until to Wednesday, May 31st – make sure you have your say here: www.soilassociation.org/BOOMAwards – we want to get people voting!

We would love for you cook the recipe, speak about organic cooking and food if this is of interest to you and importantly let people know how they can get involved with the BOOMs Nation’s Favourite Award.

The two recipes are below and having tried both they are delicious – do get in contact if you would like to try them out!?

Organic veg box and meatball minestrone soup Serves 8

Ingredients

Soup:

  • 3 tbsp organic olive oil
  • Sprig of thyme Bay leaf
  • 1 tbsp parsley stalks 2 onions, diced
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 1 small organic swede, peeled and diced
  • 150g tinned plum tomatoes
  • 1 tbsp good red wine vinegar
  • 200g organic kale, stalks removed (reserved and chopped), leaves shredded
  • 100g orzo
  • Parsley and chervil, to garnish
  • Grated lemon zest, to garnish
  • Organic cheddar, to garnish Salt and pepper, to taste

Meatballs:

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp dried chilli
  • 1 tsp white peppercorns
  • 500g organic beef mince
  • 500g organic pork mince
  • 100g fine sourdough breadcrumbs
  • 1 onion, grated
  • 2 cloves of garlic, peeled and grated
  • 2 sprigs of thyme, leaves picked
  • Zest of 1 organic, unwaxed lemon
  • Sea salt and freshly ground black pepper, to taste
  • Organic olive oil, for handling mixture

Method

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 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 meatballs.

To make the meatballs:

Toast the spices and peppercorns in a dry frying pan for a few minutes, until they start to crackle. Pound them up in a spice grinder or pestle and mortar. Place the beef and pork mince into a large mixing bowl with the spices and other ingredients and mix well with clean hands. If the mix seems a bit dry add a little olive oil. Oil your hands and shape into balls.

Add the shredded kale and orzo to the soup and stir, followed by the meatballs, and cook until the pasta and meatballs are done. Dish into soup bowls and garnish with fresh herbs, lemon zest and grated cheddar. Serve with good sourdough.

Recipe by Rosie Birkett, cook, food writer, stylist, journalist, author and this year’s BOOMBASSADOR.

Organic spinach, ricotta and pistachio dumplings

Ingredients

Soup:

  • 3 tbsp organic olive oil
  • Sprig of thyme
  • Bay leaf
  • 1 tbsp parsley stalks
  • 2 onions, diced
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 1 small organic swede, peeled and diced
  • 150g tinned plum tomatoes
  • 1 tbsp good red wine vinegar
  • 200g organic kale, stalks removed (reserved and chopped), leaves shredded
  • 100g orzo Parsley and chervil, to garnish Grated lemon zest, to garnish Organic cheddar, to garnish Salt and pepper, to taste
  • Dumplings
  • 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

Method

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 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.

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.

This year you can get involved with organic too, the BOOMs Nation’s Favourite Award asks the people to find and vote for the most popular organic product. Nominations are open NOW until to Wednesday, May 31st – make sure you have your say here: https://www.soilassociation.org/organic-living/the-boom-awards-2017/nationsfavourite/

What type of blogs are you looking for?

Food, recipe, family, vegetarian, organic

Preferred geographic location of the blogger:

United Kingdom

How might you compensate the blogger?

Other

How else might you compensate the blogger?

£20 will be given to cover food costs

We will share on social media

When would the blogger need to complete and publish the blogging assignment by?

1-2 weeks after receiving the product/item to review or email agreement to proceeded.

Assignment close date:

05/05/2017

Bloggers’ follow-up assignment form

This assignment has now FINISHED and is CLOSED.


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