The union of fennel with orange is one of my favourites. Thanks to Diego Bonetto’s foraging tour I learnt how to identify edible plants growing wild in my backyard including fennel.
I’ve tried the David Bitton Coriander Pesto, Moroccan Spice and Strawberry & Vanilla Jam so it makes sense that I work my way through the entire gourmet range. So much fun!!
Next on my list was the Monkey Nut Chutney packed with peanut oil, peanuts, coriander, mint, garlic, vinegar, chilli, lemon juice, tamarind and salt. I love that this range is made using natural, non GM ingredients.
I modified my tandoori wrap recipe and the Monkey Nut Chutney complemented the flavours perfectly.
500g organic, free range chicken breast
1 jar David Bitton Monkey Nut Chutney
1 punnet of cherry tomatoes
1 large Lebanese cucumber
Mixed lettuce leaves
A large handful of fresh coriander
A large handful of fresh mint leaves
Natural yoghurt (approx 1 cup)
Ingredients to make chapattis*
Cut the chicken into stir fry size strips and mix through 2-3 heaped tablespoons of Monkey Nut Chutney. Slice the cherry tomatoes in half, cut the cucumber into strips about the same size as the chicken, roughly tear the coriander leaves and stems, and set aside with the mint and lettuce leaves. Mix some Monkey Nut Chutney through natural yoghurt and adjust to taste. Make the chapattis following my previous recipe*.
Fry the chicken in a pan on both sides until golden brown and cooked through. If the marinade starts to stick to the pan, add a little water and once it evaporates and the marinade starts to become thick again, remove from the heat.
Place the ingredients in the middle of the table and let everyone make their own wraps to suit their taste. Delicious!
I ordered groceries online for the first time from Doorstep Organics and received 2 cardboard boxes filled with fresh fruit and veggies, handmade muesli by Plum Foods (which by the way is the best muesli I’ve ever tasted) and dark chocolate coated certified organic almonds. The fruit was full of flavour and perfect with the muesli and natural yoghurt for breakfast.
The organic avocado was firm, creamy and scrumptious spread on toast, topped with the organic tomato, dressed with olive oil and seasoned with salt and black pepper. The organic zucchini made it’s way into a simple pasta sauce using organic onion, garlic, salt and homemade Italian passata di pomodoro (pure tomato puree).
I also received a cold box of Pastabilities delicious ravioli filled with Leg Lamb with Tomato, Garlic and Rosemary; and Butternut Pumpkin, Goats’ Cheese and Fresh Sage. The pumpkin ravioli was delicious tossed with butter, parmesan and black pepper and I am yet to try the lamb ravioli.
I wanted to enjoy the broccoli without losing it’s natural flavour, so I lightly browned some fresh garlic, whole raw almonds, chilli flakes, mustard seeds, cumin seeds and turmeric powder and tossed through the broccoli, squeezed over some lemon juice and sprinkled a pinch of salt.
The broccoli was still crunchy and vibrant green.
I also used the organic eggplant to make a curry with chickpeas and my family and I ate this with boiled basmati rice and natural yoghurt. It was a tasty, light, healthy and satisfying vegetarian meal.
Doorstep Organics send me regular e-newsletters, updates and specials and they also text me each week to see if I need to place an order in time for delivery to my area. The fruit and veggies lasted extremely well wrapped in the plastic bags, stored in the cardboard boxes and kept in the fridge and the lady who delivered the groceries was friendly too! The cold boxes can be returned to the courier on your next delivery in exchange for a credit to your account with Doorstep Organics so it’s great to see that they encourage recycling as well.