Recipies

I am sure you have millions of recipies and probably snowed under with everyone trying to give you receipies.

Our aim is not to add to these receipies or compete with them, our aim is to bring you here down on the farm in the farm kitchen and get craking we will be running cooking ideas from our kitchens using our vegetables as we did this summere we have loads of simple and tried food and simply the best. So if you like food, you like to cook or simply just try new ideas get the your pallet working, just give us a call.

So if you have a freind, family or group of people would like to treat and would like to get away for the day and experience the best of British Organics Lebanese style. I could assure taht is a treat come and relax and enjoy the day, or in seasons you could pick it and cook it or simply relax and enjoy eating it. we will be cooking it for you.

See below few recipies we will be doing this summer as pick it and cook it

Check our Menu page for more detail

For more detail please email or call us 

Stuffed Courgettes & Potatoes

1. Take whole courgettes and remove soft central core.

    

2. Core potatoes.

    

3. Finely chop garlic and tomato then mix with the minced lamb

    

4. Season.

    

5. Wash rice then add to the prepared meat.

    

6. Stuff the mix into the centre of the courgette/potatoe leaving plenty of room for the rice to expand. Keep any unused mix to add to the sauce.

    

7. Cover with water in a large pan. Add tomato puree & lamb chop.

    

8. Simmer for 60-90 mins.

    

Stuffed Cabbage

1. Take 8 big cabbage leaves & drop in a pan of boiling water to soften. Only a couple of minutes is needed as the leaves are cooked at a later stage

    

2. Finely chop garlic and tomato then mix with the minced lamb

    

3. Season.

    

4. Wash rice then add to the prepared meat.

    

5. Spread the cabbage leave flat on a plate then add prepared filling. Keep any unused mix to add to the sauce.

    

6. Roll tightly into finger sized tubes

    

7. Cover with water in a large pan. Add lamb chop.

    

8. Simmer for 60-90 mins.

    

9. When cooked mash garlic with salt and add juice of half a lemon to sprinkle over before serving.

    

Fattouche

1. Finely chop all the vegetables.

    

2. Mix together in a large salad bowl

    

3. Crush garlic with some salt using a pestle & mortar.

    

4. Add to salad with lemon , slat & oil to taste

    

5. Remove dried pitta bread from oven. The bread should be dried out & crispy so it can be crushed in the hand & sprinkled over the salad immediately before serving.

    

Tabboule

1. Finely chop parsley before washing

    

2. Finely chop tomato and onion

    

3. Soak bulgar wheat for a few minutes then drain before adding

    

4. Add lemon , salt & oil to taste

    

5. Leave to rest for 10-15 minutes before serving

    

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