The Road Ahead : August 1st 2012
QUEENSLAND'S LARGEST CLUB AUG/SEP 2012 THE ROAD AHEAD 13 QUEENSLAND INGREDIENT LIFESTYLE Soup of winter lettuce with white beans and prosciutto Assertive flavours and colours combine in this hearty, slow-cooked soup. INGREDIENTS: 2 baby endive (roughly chopped); 3 radicchio (roughly chopped); 3 witlof (roughly chopped); 1 large beetroot peeled and chopped into 1cm cubes; 1 ham hock; 30ml extra virgin olive oil; 150g prosciutto, finely diced; 1 tbsp tomato paste; one tin cannellini beans, drained and washed; 2 tbsp fresh dill. METHOD: Bring ham hock to the boil in five litres of water. Reduce heat and simmer for one hour. Remove hock and stand to cool and strain and reserve stock. Remove meat from the bone and dice. Heat oil in a large saucepan and fry prosciutto until crisp. Add lettuces, beetroot, tomato paste and three litres of reserved stock. Simmer for 30 minutes until beetroot is tender, then add meat and beans. Cook for a further five minutes until meat and beans are warmed through. Stir through dill. Serve with crusty sour dough or ciabatta. ANYONE WITH AN interest in health and nutrition would be familiar with organic produce. In Queensland, organic farming is experiencing rapid growth of 10-30 percent a year, and has an export value of $40 million and a domestic retail market value of $250 million, according to the Queensland Government Department of Agriculture, Fisheries and Forestry. Organic produce has an undeniable appeal -- the term 'organic' alone implies a wholesome, natural quality. But is it healthier than conventionally- grown produce? According to the Dietitians Association of Australia (DAA), the answer is no. Neither organic nor conventionally-grown produce is better or worse from a nutrition standpoint. Studies comparing the nutrition content of organic and conventionally- grown food determined that there was no difference in the vitamins or minerals analysed, which included vitamin C, magnesium, potassium, calcium, zinc and copper. There was no significant difference between the two in terms of safety, nutritional value or taste. Until more evidence is available with respect to the nutrition-related health effects of eating organically as opposed to conventionally, deciding between the two comes down to personal choice. Just be aware that, to be sold commercially, organic produce must be certified by one of seven organisations accredited by the Australian Quarantine Inspection Service (AQIS). Currently the National Association for Sustainable Agriculture, Australia (NASAA) and Australian Certified Organic (ACO) certify the bulk of organic produce on both the domestic and export markets. www.daff.ald.gov.au www.daa.asn.au Grown using methods that don't involve synthetic pesticides and chemical fertilisers, organic produce is fast gaining momentum in the commercial sector. STORY DEB ECCLESTON organic is better --orisit? DID YOU KNOW CARROTS CAN BE COLOURED PURPLE AS WELL AS ORANGE? CHECK OUT THIS DISTINCTIVE VEGGIE AND MORE HEARTY SOUP RECIPES ONLINE AT WWW.ROADAHEAD.COM.AU.
June July 2012