Zenxin Organic Christmas Recipes

Zenxin Organic *Christmas* Recipes

Zesty Cranberry Sauce

You will need:

2 cups washed fresh organic cranberries
1 stick of cinnamon
6 cloves
Juice of one orange
6-8 thinly pared strips or orange peel or organic orange zest
1⁄2 cup organic brown sugar
1⁄2 cup of water

Preparation:
Dissolve the brown sugar with the water by heating it in a saucepan. Add the spices and orange zest, then add the cranberries and orange juice. Simmer gently. Some of the cranberries will pop and some will remain whole giving a beautiful fruity red sauce.

Stuffed eggs with fresh herbs

You will need:

6 organic eggs
1 pkt fresh organic chives
1 pkt fresh organic Italian parsley
1 tbsp mayonnaise
1 tsp gourmet mustard
Freshly ground sea salt and black pepper

Preparation:
Bring cold water and room temperature eggs to the boil gently and simmer for around 5 minutes. This should give you a hard-boiled egg where the yolk is still yellow. The longer/higher you boil, the paler the egg yolk. Plunge the eggs into cold water, ice-cold is best. You will need to replace this a couple of times to cool the eggs. Peel the eggs carefully and halve them. Remove the yolks again with care and mash with the other ingredients. Take a teaspoon and replace the mixture into the white half eggs and serve on a bed of Zenxin lettuce.

Christmas Salad 1

You will need:

1 pkt Zenxin organic mini cos lettuce
1 ripe organic pomegranate
1 generous handful of organic red grapes

Dressing:

150 ml organic cold pressed extra virgin olive oil
50 ml organic cider vinegar or lemon juice
6 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Preparation:
Wash the lettuce and spin dry, arrange on plate. De-stalk and wash grapes and scatter these and the pomegranate seeds across the salad. Blend dressing and serve on a bed of Zenxin lettuce.

Christmas Salad 2

You will need:

1 pkt Zenxin organic mini cos lettuce
1 carton of Zenxin ripe organic mulberries
1 generous handful of organic dried mulberries

Dressing:

Juice of 1 lemon
Juice of 1 orange
Twice the juice amount of organic cold pressed extra virgin olive oil
2 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Preparation:
Wash the lettuce and spin dry, arrange on plate. De-stalk and wash mulberries, cut into small pieces and scatter these and the dried mulberries across the salad. Blend dressing and serve.

Sweet Potato Pie

You will need:

2 cups Zenxin organic baked sweet potato
1⁄2 cup butter
1⁄4 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cloves
1 tsp pure vanilla essence
1⁄2 cup organic brown sugar
2 organic eggs
1⁄2 cup organic cream
1 tbsp organic self-raising flour
1⁄2 cup organic walnut pieces

Enough shortcrust pastry for a 9” loose base flan tin, about 230g.

Topping:

2 tbsp butter
1⁄4 cup organic brown sugar
1⁄2 cup walnut pieces
A pinch of salt

Preparation:
Bake 4 medium sweet potatoes in the oven at 180 ° for approximately 1hr 10 mins. Leave to cool and then peel off the skin. Butter the flan tin and cover with pastry. Measure out 2 cups of sweet potato and add the butter, spices and vanilla and mix well. Stir in the 2 eggs, brown sugar, organic cream, flour and finally the walnut pieces. Place mixture in flan dish and place in the oven to bake in the oven for approximately 55 minutes or until a knife comes out clean.
Prepare the topping while the pie is baking. Dissolve the butter and brown sugar in a saucepan using a low heat. Wait until the mixture is bubbling then add the walnuts and a pinch of salt. Stir for another 2 minutes then remove from the heat and pour onto a marble slab to cool. Crumble and sprinkle over the pie to finish.

Roasted Christmas vegetables with Rosemary

You will need:

8 medium organic potatoes
2 large carrots
2 medium turnips
3 medium red onions
2 medium parsnips
3 medium sweet potatoes
Sprigs of fresh organic rosemary
Cold pressed extra virgin olive oil
Sea salt

Preparation:
Decide whether you would like to eat the skins of your veggies for more locked in food value or peel and then slice into bite size pieces. Parboil carrots, and potatoes for about 10 minutes, then drain. Meanwhile peel and quarter the onions and place these with the parsnips and sweet potatoes in an oven-proof dish. Add the parboiled vegetables and mix carefully. Space the sprigs of rosemary nicely across the vegetables, drizzle olive oil and sprinkle salt. Then bake in the oven at 180° for 1hr or until potato edges start to go golden brown. I usually turn the veggies at least once to re-coat in the olive oil. For the last 15 minutes you can brown further using only the grill. Variations on the theme can include garlic cloves, leek, celery root, beetroot and also our beautiful pumpkins from Halloween.

Banana Pecan Loaf

You will need:

1050g ripe bananas
150g nuts
600g self-raising flour
3⁄4 tsp bicarbonate of soda
11/2 tsp salt
225g butter
300g raw sugar
6 eggs lightly beaten
225g marzipan

Preparation:

Grease 2 loaf tins. Peel and mash bananas. Chop nuts. Roll marzipan balls. Cream butter and sugar together, gradually beat in eggs. Add in bananas and continue stirring.  Sieve together flour, bicarb and salt, mix until smooth and consistent. Add nuts and marzipan. Turn mixture into 2 loaf tiins and bake at 180 degrees for about 11/4 hrs or knife comes out clean. Turn out and cool on rack. Delicious hot served with ice-cream.