Yorkshire Rapeseed Oil's Chefs' Collection with Steph Moon
Based on a farm in the heart of the Yorkshire Wolds,Yorkshire Rapeseed Oilcreates delicious-tasting artisan oils, dressings and mayos using our own cold-pressed rapeseed oil. These recipes have been created by Chef Consultant Steph Moon as part of Yorkshire Rapeseed Oil's Chefs' Collection. You can see more here:https://www.yorkshirerapeseedoil.co.uk/recipes/chefs-collection.html
Please contact Tracey Baty for more information, samples or high res images -traceybaty@three60marketing.co.uk01430 871360/07971 961574
Recipe | Tomahawk Steak with Chimichurri Sauce |
Soundbite | This is the perfect treat night recipe! Tomahawk steak is also known as a bone-in ribeye, and with its incredible marbling it is full of flavour and super easy to cook at home. The chimichurri sauce is a spicy one! Originating from Argentina, it is ideal for steak and designed to be a great flavour combo with any red meat. Takes minutes to put together and makes all the difference! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 2 - 3 |
Ingredients | 1kg Tomahawk Steak, or Bone-In Rib Eye Steak For the Chimichurri Sauce |
Method | Pre-heat your oven to 200C / 180C Fan 400F / Gas Mark 6. Let your steak come to room temperature and then cover both sides with a good drizzle of Yorkshire Rapeseed Oil with Chilli & Spice, dried oregano and season well. Heat an ovenproof heavy griddle pan and on a medium to high hob heat sear the steak on both sides for around 3 minutes. Do not move the steak around in the pan during this stage. Pop the steak in the pan into the oven. We like our steak cooked medium rare and this took around 15 minutes. The cooked temperature for this if using a meat thermometer is 48C for rare, 58C for medium, 62C medium-well, and 68C for well done. Remove from the oven and leave to rest. Whilst the steak is in the oven, make your chimichurri sauce. Simply mix all the ingredients together and serve over the rested steak. Simple. To serve, keeping the meat on the bone, slice the steak into 2cm slices and serve on a platter ready for everyone to help themselves. See below for recipes for the perfect Steak Night sides. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Steak Night Sides-Best Ever Chips Recipe |
Soundbite | With crispy skin and fluffy insides, our homemade chips recipe is just the best. It's the double frying in our Yorkshire Rapeseed Oil that makes it! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 2 - 4 |
Ingredients | 4 large potatoes, for the best results use Maris Piper or British Red Potatoes |
Method | Peel your potatoes, and cut into chunky chips, around 1-1.5cm across. If you ensure they are an even size, they will cook evenly too. Heat a good amount of Yorkshire Rapeseed Oil in a wok or large pan on a high hob heat. Around a 4cm depth of oil should be enough to cook your chips. Alternatively, use your deep fat fryer. When the oil is at temperature, around 180C it is ready, or test by placing a chip in the oil, if bubbles form around it, it's hot enough to cook in. Add the chips in two batches and for the first fry, cook for 6-8 minutes. They should be soft but not coloured. Remove each batch and drain on a tray lined with kitchen paper. When you are ready to finish cooking, ensure the oil is again heated to 180C, and then cook the chips in two batches until golden brown and very crisp. It shouldn't take any more than 3-4 minutes. Drain on kitchen paper again, season well before serving. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Steak Night Sides - Oven Roasted Smoky Mushrooms & Vine Tomatoes |
Soundbite | Our Smoky Mushrooms & Tomatoes are full of delicious smoky flavour and a quick and easy side to brighten up any steak night! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 2 - 4 |
Ingredients | 4 Large Portobello Mushrooms |
Method | Pre-heat the oven to 200C / 180C Fan / 400F / Gas Mark 6. Remove the stems from the mushrooms and carefully peel the mushrooms. Place them face down on a roasting dish along with the tomatoes, still on the vine. Roughly chop the garlic cloves, sprinkle them with a little sea salt and crush them with the back of a knife. Rub the garlic over the mushrooms and tomatoes, drizzle with a good drizzle of the Smoked Rapeseed Oil and season well. Pop in the oven for 10-15 minutes. |
Recipe | Steak Night Sides - Beer Battered Onion Rings |
Soundbite | These chunky onion rings make for an amazing side, and we always serve them alongside our Tomahawk Steak recipe. Crunchy on the outside, with a sweet, soft middle. Delicious! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 2 - 4 |
Ingredients | 150g self-raising flour, plus extra for dusting 500ml bottle of Wold Top Beer, or pick your favourite |
Method | Separate out your onion rings on a board and dust with a little flour and set aside until needed. Heat a good amount of Yorkshire Rapeseed Oil in a wok or large pan on a high hob heat. Around a 4cm depth of oil should be enough to cook small batches of onions. Alternatively, use your deep fat fryer. You will need the oil at 180C temperature. Use a kitchen thermometer, or test the temperature by placing a small amount of the batter in the oil, if bubbles form around it, it's hot enough to cook in. To make the batter, place the flour and sea salt in a bowl and whisk the beer in, in stages until you have a thick batter. Mix thoroughly. Fully coat the floured onion rings in the batter, and in small batches carefully lower them into the hot oil and deep-fry until crisp and golden. This should take around 3 minutes. Remove from the oil with tongs and place on a piece of kitchen paper to drain. Continue to fry in small batches. We like to serve ours with a pot of Yorkshire Mayonnaise for dipping. You can choose your favourite flavour. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Crushed Pea Hummus with Crispy Veggies |
Soundbite | A vibrant and simple dip, great to share as part of a grazing platter, any time of year. Just add seasonal veggies. The hummus is perfect for freezing too. Or why not try making our Cheese & Spring Onion cakes, delicious for dipping too! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 12 as a grazing dish |
Ingredients | 2 cloves garlic |
Method | Heat the garlic and the chickpeas in their own aqua faba (the juice from the tin) and cook until soft and the liquid reduces. Pop into a food processor and blend together with the peas, chillis, ginger and fresh mint. Whilst blitzing, drizzle in the Yorkshire Rapeseed Oil until you have the desired texture. Serve in a dish alongside your platter of vegetables for dipping. Tasty served hot or cold. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Pan Fried Wensleydale Cheese & Spring Onion Cakes |
Soundbite | We love these mini cakes piled up with our Pea & Mint Hummus recipe, or as part of a weekend brunch topped with crispy bacon and a poached egg. Perfect! |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Makes | 12 - 15 mini cakes |
Ingredients | 125g self-raising flour, plus a little extra for rolling out |
Method | Mix flour together the butter and flour until it resembles breadcrumbs, add then add chilli powder, spring onions, crumble in the cheese and mix with a fork. Add the egg and the yogurt and gently bring together the mixture, without overworking it. Place on a floured surface and light roll out until the dough is around 1-2cm thick. Using a scone round, stamp out the rounds ready to fry. Heat a heavy pan over a medium hob heat and add a little Yorkshire Rapeseed Oil. Once the pan is hot, fry the cakes for 2 minutes each side, until each side is cooked and golden. Enjoy warm or cold, or freeze for use at a later date. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Posh Prawn Cocktail with Yorkshire Lemon Mayonnaise |
Soundbite | A retro pub favourite - we've even included a super simple recipe for a parmesan wafer on the side! The perfect starter for entertaining, whatever the season. This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Makes | 4 |
Ingredients | A drizzle of Yorkshire Rapeseed Oil with Lemon |
Method | Start by frying off your prawns in a little Yorkshire Rapeseed Oil with Lemon. Once cooked set aside to cool. Preheat the oven to 180C / 160C Fan / 350F / Gas Mark 4. To make the parmesan wafers, finely grate the parmesan and simply place in four even rounds on baking parchment or a silicone mat, making sure the cheese is fully interlinked in each round. Bake gently for 5 minutes until golden and crisp. For the desired parmesan crescent shape, carefully remove the rounds from the tray and lay them over a bottle or jar and allow to cool. (Your Yorkshire Rapeseed Oil bottle is the perfect size!) When ready to assemble your prawn cocktails, shred the little gem salad leaves and set aside. Gently mix the king prawns in the lemon mayonnaise and lightly season. Remove the avocado skin and stone, and cut into reasonably small segments, and add a squeeze of lemon to stop it browning. Layer up the ingredients in a glass or glass ramekin, placing half the avocado in the glass first, followed by salad leaves, prawns and repeat the layers, topped with pea shoots and the parmesan wafer on the top for some added drama. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Seabass with Celeriac Remoulade, Salad & Yorkshire Lemon Mayonnaise |
Soundbite | A beautifully light dish, with the perfect balance of flavours for a spring or summer starter or tasty lunch dish. Elevate this with the celeriac remoulade, which is simpler to put together than it sounds! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 4 |
Ingredients | 4 sustainably sourced seabass fillets, filleted, pin-boned and skin left on |
Method | Place the seabass fillets on a plate and rub the skin with a little Yorkshire Rapeseed Oil with Basil, and sprinkle a little salt and pepper. Leave to one side while you make the celeriac remoulade. Cut the skin off the celeriac and grate into a bowl. Add in the mayonnaise, wholegrain mustard, honey, chopped tarragon and stir through. To cook the fish, place the fish in a hot frying pan on a square of baking paper. Cook on the skin side down first, and gently press the ends of the fish down in the pan, so that it doesn't curl up. This allows for an even cooking. Cook for 2-3 minutes before turning over and cook for 40-60 seconds on the other side. The fish should be opaque. Remove from the pan and allow to rest for a minute or two. To Assemble Use a circular mould on the centre of the plate fill with the remoulade. Carefully remove the mould and dress around the remoulade with some salad leaves. Finally, place the seabass on the top as the star of the dish! To finish drizzle a little of our Yorkshire Rapeseed Oil with Basil around the edge of the dish to serve. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Smoked Haddock Chowder |
Soundbite | A creamy soup with mild, smoky flavours. It's a hearty one pot supper that will satisfy the whole family, a traditional recipe topped with broken cracker pieces. This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk |
Serves | 4 |
Ingredients | 2 rashers of smoked Yorkshire bacon, or smoked pancetta. We used 60g of Lishman's smoked, diced pancetta |
Method | In a large casserole dish, fry the bacon or pancetta in the Oak Smoked Yorkshire Rapeseed Oil until golden brown, then add the chilli, garlic, thyme, spices and bay leaf and continue to cook together for a few minutes. Add the spring onions, diced potatoes and the sweetcorn and cook together before adding the chunks of smoked haddock. Finally, add the chicken stock, and simmer gently for around 20 minutes, until the fish is cooked. Give the chowder a good stir and add the single cream - taking care not to boil the chowder as the cream will split. Once fully warmed through, remove the bay leaf and serve with a squeeze of lemon juice, topped with the crushed water biscuits, and a little drizzle of Oak Smoked Rapeseed Oil. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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