Corned Beef and Cabbage
· 5lb/ 2kg joint of corned beef
· 1 large organic cabbage
· Organic bay leaf
· 2 large organic onions
· Cold water to cover
· 2 large organic carrots
· Ground black pepper
· 4 organic potatoes
(serves four to six)
Quarter the cabbage and put aside. Peel and slice the other organic vegetables. Cover the meat with the water and bring to a boil. Skim the surface, add the organic vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the organic vegetables with additional mashed organic potatoes.
Chicken, Avocado and Spring Onion Soup - Serves Six
· 1.5 liters/2 ½ pints/6 ¼ cups organic chicken stock
· ½ fresh organic chile pepper, seeded
· 2 skinless, boneless organic chicken breast fillets
· 1 organic avocado
· 4 organic spring onions, finely sliced
· 400g/14oz can organic chickpeas, drained
· Sea salt and freshly ground black pepper
1. Pour the chicken stock into a large pan and add the chile. Bring to a boil, add the whole chicken breast fillets, then lower the heat and simmer for about 10 minutes, or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken breasts with a slotted spoon. Leave to cool a little, then, using two forks, shred the chicken into small pieces. Set the shredded chicken aside.
3. Pour the chicken stock into a food processor or blender and add the chile. Process the mixture until smooth, and then return to the pan.
4. Cut the avocado in half, remove the skin and stone (pit), then slice the flesh into 2cm/ ¾ in. pieces. Add it to the stock, with the spring onions and chickpeas.
5. Return the shredded chicken to the pan, with salt and pepper to taste, and heat gently. When the soup is heated through, spoon into warmed bowls and serve.
Cook’s Tip
Handle chile peppers with care as they can irritate the skin and eyes. It is advisable to wear rubber gloves when preparing them.
