Septmber 2004 : An organic wine a day, helps you work, rest and play!

The big question is 'what is meant by organic wines'? They are made from grapes which are cultivated without recourse to synthetic fungicides, herbicides or fertilisers and are not in a cycle of chemical dependency.

The vines grow in a living soil, which enables them to draw upon optimum levels of minerals. In turn, these healthy vines develop better resistance to disease and go on to produce fruit for years to come. Another plus is 'clear conscience' drinking for veggies and vegans. You might like to know that the only way you can avoid GM technology is to drink organic - not that GM is used in general wine production, but it has been approved for vine growing.

If you want more info on this visit www.soilassociation.org

There is one company founded in 1986 (Vintage Roots) which specialises in organic products, and they have grown at an accelerated pace over the past two years. Having just received their latest price list, I see that they now list organic products from over thirteen countries - including wines, beers, lagers, ciders, liqueurs and spirits. The list is truly amazing - even organic chocolate, coffee and fruit juice are available! I know of no other company which offers such a range.

Now, for prices... generally they are comparable, and not too excessive. For a list write to:
Vintage Roots, Bridge Farm, Reading Road, Aborfield, RG2 9HT
or you can email info@vintageroots.co.uk

Happy & Healthy Drinking!
Kenneth Harry Putt

This Month's Recipe : Butterbeans with Seared Tuna and Stir-Fried Courgette, Carrot and Celery

I cooked this for myself and my boyfriend last week as we have both decided to eat more fish, beans and lentils etc for a healthier diet - and to eat more fish than meat. Tuna in any case, I feel, does have quite a meaty texture to it. It's lovely griddled with the beans and vegetables below - a little chilli sauce gives the tuna a lovely glossy look.

You will feel really good after eating this. It's healthy and filling but light on the digestion too.

Ingredients (for 4 people) :

500g of soaked butter beans
garlic cloves, bay-leaf, thyme and lemon thyme
4 plum tomatoes, skinned and seeded
olive oil
4 tuna steaks around 5-6oz each
2 tbsp sweet chilli sauce
3 courgettes, cut into thin matchsticks
3 carrots cut into thin matchsticks
3 sticks of celery cut into thin matchsticks
1 tbsp chopped parsley

Method :

Soak the butter beans in cold water overnight in the fridge and drain the water that they have been soaked in. Place them in a saucepan and cover with fresh cold water. Add 2-3 bay leaves, 3 whole cloves of garlic and a few sprigs of thyme, with a little salt. Bring up the boil and continue to boil until tender and soft (about 1/2 hr). Drain, then refresh under cold water and set aside.

Place the tuna steaks into a dish. Pour the chilli oil over, together with salt, pepper and little olive oil. Set aside until ready to cook.

Chop the prepared tomatoes into dice and put into a pan with salt, pepper, olive oil (about 3 tbsp), and some lemon thyme (take about 3 sprigs, take off the leaves and then chop finely). Add the chopped parsley. Take out the bay leaves & thyme from the butter beans, but leave in the garlic as this gives good flavour. Add the butter beans to the tomato mix and heat very gently to keep them warm.

Heat a wok until until hot, then sprinkle in a little olive oil and place in the chopped courgettes, carrots and celery. Season and toss rapidly so that they don't stick.

Meanwhile, heat up a griddle or frying pan to hot (a frying pan is easier as the fish does not stick to the grooves). Place the steaks into the pan - they need only two minutes on each side, but you can cook them for longer if you wish. Everything should now be hot and ready to serve. Check for seasoning. Place the tuna steaks onto each serving plate, divide the butterbeans and vegetables between the plates, and serve.