Celebrate British Food Fortnight (20thSeptember to 6thOctober) with these fabulous recipes from Yorkshire Rapeseed Oil and selected Yorkshire partners
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.
Please contact Tracey Baty for more information, samples or high res images -traceybaty@three60marketing.co.uk01430 871360/07971 961574
Pulled Pork Buns with Apple & Fennel Slaw | |
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Soundbite | Cooking low and slow is the secret to this dish, and our Fennel Dressing and Apple Juice from Yorkshire Wolds Apple Juice Co. provide the flavour for the best ever pulled pork. Everyone will want the recipe! Best served with the slaw for the perfect side pairing. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 8 |
Ingredients | 1kg British pork shoulder, boneless For the marinade 75ml Yorkshire Wolds Braeburn Apple Juice 3 tbsp Fennel Seed Dressing, plus extra to serve Good pinch of coarse sea salt For the slaw ¼ red cabbage 1 apple 1 red onion ½ tbsp Yorkshire Wolds Braeburn Apple Juice ½ tbsp Fennel Seed Dressing ½ tbsp fennel seeds, toasted 3 tbsp Classic Yorkshire Mayonnaise (our flavoured mayos will also work really well if you would like to give them a try!) Salt & pepper to taste 8 brioche buns |
Method | Place the joint and the marinade ingredients in the pot, ensure the pork is covered and place in the slow cooker or oven (temperature 130C / 110C Fan / 250F / Gas Mark 1) for around 4-5 hours, until the pork is fully cooked and ready to shred. Make the coleslaw by finely slicing the cabbage, apple and red onion. We used a mandolin for this job. Mix with the apple juice, toasted seeds and mayonnaise. When the pulled pork is cooked, remove from the oven and drain and keep the marinade liquid to one side. Shred the pork and add the marinade a little at time until the pork is moist and covered. We also added a little more Fennel Dressing to taste. Serve the pork stacked with the slaw in a toasted brioche bun, and we like a good dollop of mayonnaise on the bun too. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Smoked Trout, Chilli & Coriander Mini Fishcakes | |
In collaboration with |
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Soundbite | With the distinctive flavour of the smoked trout and a gentle chilli kick, these mini fishcakes are perfect for any party. Add our Smoked Chilli Dressing to make the perfect dip on the side. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 24 |
Ingredients | 150g Staal Smokehouse Roast Trout Fillet, flaked 1 tsp Yorkshire Rapeseed Oil with Chilli (a little more if you like them hotter) 1 tbsp Smoked Chilli Dressing, plus extra for dipping 500g mashed potato 3 finely chopped spring onions A good handful of coriander leaves, finely chopped Freshly ground black pepper 100g fresh wholemeal breadcrumbs A little Oak Smoked Yorkshire Rapeseed Oil, for drizzling
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Method | Preheat the oven to 200C / 180C Fan / Gas Mark 6. Add all the ingredients in a bowl, with the exception of the fresh breadcrumbs, and mix together well with either a spatula or your hands. When combined, roll into small bitesize balls, we made 24. Coat each mini fishcake ball generously in the breadcrumbs and place on baking trays lined with baking paper. Drizzle over a little of the Oak Smoked OIl before baking for 15 minutes, or until golden. Remove from the oven to cool down completely and firm up on the trays. Serve with the Smoked Chilli Dressing ready to dip! |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Honey & Mustard Stuffed Chicken with Spinach & Goat's Cheese |
In collaboration with |
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Soundbite | A simple dish that really goes out to impress with its classic flavours. When you are using the best of ingredients from the best of producers you can't go wrong. We like to get our hands on Yorkshire reared higher welfare chicken from local producers, Soanes Poultry - you can really taste the difference. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 4 |
Ingredients | 4 British chicken breast fillets, skin off 3 tbsp Yorkshire Rapeseed Honey & Mustard Dressing, plus a little extra for glazing and dipping Good drizzle of Yorkshire Rapeseed Oil 225g goat's cheese 200g baby leaf spinach 12 rashers of British streaky bacon Salt & freshly ground black pepper
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Method | Preheat your oven to 200C / 180C Fan / Gas Mark 6. Pop your spinach in a pan with a good drizzle of Yorkshire Rapeseed Oil and 20mls of water and place over a low to medium hob heat until it's fully wilted - it should only take a couple of minutes. Remove from the heat and leave to cool slightly. Gently squeeze the spinach leaves to remove any water. Chop finely and place in a bowl with the goat's cheese, 3 tbsp of Honey & Mustard Dressing, a little salt and a good twist of black pepper. Mix all the ingredients together. To stuff each individual breast fillet, lay 3 rashers of bacon on a board and place the chicken on top of the rashers. Cut a slit into the side of each chicken breast, then stuff with the mixture and wrap the bacon around but not too tightly, just enough to hold the chicken together. Place in a baking tin and roast in the oven until the chicken is cooked and the juices run clear. This should take around 25 minutes or longer - depending on their size. Our chicken breasts were on the larger side and took 40 minutes. For the last 5 minutes of cooking, remove from the oven, glaze the breasts with a little of the Honey & Mustard Dressing and return for the final minutes of cooking. Serve with a seasonal salad or veggies, and a drizzle of Honey & Mustard Dressing to dip into. |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Ale Brownies with Ale & Marmalade Frosting |
In collaboration with |
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Soundbite | A flavour filled, dark and rich brownie, perfect enjoyed with a coffee or a cheeky pint! |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 12 |
Ingredients | For the brownies 70ml reduced Wold Top Marmalade Porter (Start with 1 bottle - see method for more info) 200g dark 70% cocoa chocolate 85g plain flour 1 tsp baking powder 225g caster sugar 2 large free-range eggs, plus 1 large egg yolk, beaten together For the frosting 50g salted butter, softened 2 tsp marmalade 150g icing sugar 25g cocoa powder 25ml reduced Wold Top Marmalade Porter
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Method | The first stage of this recipe is to reduce the liquid volume of the ale to intensify the flavour. Using one bottle of Wold Top Marmalade Porter, pour into a small pan and simmer on a medium heat for up to half an hour. Ideally you are looking to reduce your liquid by half. You will only need 95ml for this recipe so should you choose to boil less you can always enjoy a small glass of the remaining ale whilst baking! Once reduced, set aside in a cup or jug to cool a little. Whilst cooling, you can make a start on your brownie batter. Pre-heat your oven to 180C / Fan 160C / Gas Mark 4 and line a 20cm square baking tin with baking paper. Break up your chocolate and melt either in a bowl over simmering water on the hob, or in the microwave. Once melted, add in your Yorkshire Rapeseed Oil and 70ml of your reduced Marmalade Porter and leave to cool slightly. Mix together until all is combined. In a separate mixing bowl, sift together the flour, baking powder, and add in your caster sugar. Finally add the eggs and chocolate mixture. Stir everything together until a smooth, silky batter is formed. Pour into your baking tin and bake in the oven for about 25-30 minutes. Once your brownies are baked, allow them to cool and make your frosting. To make your frosting, take your softened butter and spoon in the marmalade and mix together. Add icing sugar, cocoa powder and gently stir together. Slowly add your reduced ale until a buttercream consistency is formed (you may need slightly more or less of the ale depending how thick you like your icing). Spread a thick layer of your frosting onto your brownies once they are completely cooled. Cut into 12 squares and enjoy! |
Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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