Recipe

Posh Prawn Cocktail with Yorkshire Lemon Mayonnaise

In collaboration with

Yorkshire chef consultant Steph Moon

Soundbite

Retro pub favourite created by Steph Moon as part of Chefs' Collection

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Makes

4

Ingredients

A drizzle of Yorkshire Rapeseed Oil with Lemon

28 king prawns, uncooked and peeled (300g pack)

1 ripe avocado

1 baby gem salad leaves, washed and dried

Handful of pea shoots, washed and dried

Yorkshire Lemon Mayonnaise

150g parmesan cheese

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

Recipe

Smoked Salmon, Lemon & Caper Palmiers

In collaboration with

Staal Smokehouse

Soundbite

These delicious savoury, smoked salmon palmiers are the perfect addition to any gathering. Simple to rustle up and go down a treat! Made with our Yorkshire Mayonnaise with Lemon.

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Makes

Around 30

Ingredients

1 sheet ready rolled puff pastry (ours was 375g)

200g Staal Smokehouse Cold Smoked Salmon Slices

4 heaped tsp Yorkshire Mayonnaise with Lemon

2 tbsp capers, drained and chopped

1 egg, beaten, for glazing

Method

Preheat your oven to 220C / 200C Fan / 425F / Gas Mark 7.

Line a baking tray with baking paper. Lay the pastry out on a lightly floured surface and cut in half lengthways. Using a pastry brush spread a layer of the Lemon Mayonnaise over each piece of pastry. Sprinkle over the capers and top with a layer of the salmon slices.

For both pastry sheets, fold the long outer edges of each piece of pastry so they meet in the centre, taking care to enclose all of the toppings. Then fold in half length ways again to create the heart shape of palmiers.

Using a sharp knife or a sharp pair of kitchen scissors, cut each pastry roll into slices about 1.5cm thick. Place on your lined baking trays, brush with a little of the beaten egg, and cook in the oven for about 12-15 minutes until the palmiers are crisp and golden.

Remove from the oven and place the palmiers on a wire rack to cool. We love to serve them slightly warm!

Image (high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

Recipe

Steak & Whipped Blue Blinis

In collaboration with

Shepherds Purse

Soundbite

The perfect get ahead recipe when entertaining at any time of year. Being lovers of the artisan cheesemakers Shepherds Purse, using their Northern Blue cheese shows off these simple to make blinis, and each bite is deliciously creamy and luxuriously more-ish!

We enjoy making blinis, but do feel free to buy yours from your local supermarket or deli to make this recipe even simpler. We won't judge!

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Makes 

24

Ingredients

For the Blinis

2 tbsps Yorkshire Rapeseed Oil

100g buckwheat flour

70g plain flour

1 teaspoon quick yeast

1 egg, beaten

250ml tepid milk

pinch of salt

For the Steak

1 quality British fillet steak

a little Oak Smoked Yorkshire Rapeseed Oil

twist of salt & pepper

For the Whipped Blue Cheese

100g Shepherds Purse Northern Blue, crumbled 

3 tbsps Yorkshire Mayonnaise

good twist of salt & pepper

To serve - a small handful of microgreens, cress or watercress

Method

In a large bowl, whisk all of the blini ingredients, except for the Rapeseed Oil, together until you have a smooth batter. Cover with clingfilm and leave to stand at room temperature for around an hour. After this time give the mixture a stir, and it should have thickened slightly.

In a large frying pan heat the Yorkshire Rapeseed Oil on a medium heat, and once hot use a teaspoon to drop small amounts of batter into the pan to make small, round pancakes. The batter should be thick enough to drop easily from the spoon but not so runny so that it spreads out too much in the pan This recipe should make around 24 small cocktail, bite sized blinis. Cook them in batches so there's not too many in the pan.

Cook for up to two minutes on each side then flip over until both sides are golden in colour. Leave to cool.

To cook your fillet steak, add a little Oak Smoked Yorkshire Rapeseed Oil to a hot frying pan and then turn the hob heat to medium / high heat. Season the steak on both sides with salt and pepper, and fry in the pan until cooked. For a medium rare steak cook for around 3 minutes on each side, 2 minutes for rare and for 4 minutes on each side for a medium steak. Remove from the pan and leave to rest. You can get ahead and cook the steak the day before serving and then just pop in the fridge after resting.

To make the Whipped Blue, in a food processor blitz together the Northern Blue cheese, Yorkshire Mayonnaise and a good twist of black pepper. Continue to blitz until it's smooth but still has some texture. This too can be prepared in advance and popped in the fridge ready to assemble just before serving.

To serve, simply top each blini with a teaspoon of the whipped cheese, then pop on a little of the fillet steak which has been thinly sliced. We dressed ours with microgreens but you can also use cress or watercress.

Image (high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

Recipe

Pan Fried Wensleydale Cheese & Spring Onion Cakes

In collaboration with

Chef consultant Steph Moon

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 atwww.yorkshirerapeseedoil.co.uk

Makes

12 - 15 mini cakes

Ingredients

125g self-raising flour, plus a little extra for rolling out

A pinch of chilli powder

50g unsalted butter

1 bunch of spring onions, finely chopped

50g Yorkshire Wensleydale cheese, lightly crumbled

1 medium, free-range egg, beaten. We used Yorkshire eggs from Ian Taylor

1 heaped tbsp of Greek Style Yoghurt. Longley Farm do a wonderfully thick and creamy one

Splash of Henderson's Relish

A good drizzle of Yorkshire Rapeseed Oil, or why not try one of our flavoured oils?

Method

Mix flour together the butter and flour until it resembles breadcrumbs, add then add chilli powder, a splash of Henderson's Relish, 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

Recipe

Boozy Fig & Yorkshire Blue Stacked Sponges

In collaboration with

Shepherds Purse

Soundbite

An indulgent sweet treat, full of classic flavours. We love the delicate sweetness of the figs and the honey combined with the mild & creamy Yorkshire Blue cheese from artisan cheesemakers, Shepherds Purse. The boozy addition takes this sweet treat to another level.

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Makes

4

Ingredients

For the sponge

175g self-raising flour

175g golden caster sugar

3 medium, free range eggs

75ml milk

100ml Yorkshire Rapeseed Oil

For assembling

2 fresh and ripe figs, quartered

50g Shepherds Purse Yorkshire Blue cheese, cut into 4 chunky wedges

50cl of sloe or damson gin

Good drizzle of Yorkshire honey

Small handful of walnuts, crumbled

Method

Preheat your oven to 180C / 160C Fan / 350F / Gas Mark 4 and line a 20cm x 20cm square baking tin with baking paper.

Put all the sponge ingredients into a food mixer or mix with a hand-held mixer until fully combined.

Pour the cake mixture into the prepared tin and cook for 25 minutes or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes and then remove to cool on a wire rack. Once fully cooled, use a round cake cutter and cut out four circles.

To put together the sponges, brush each sponge with the sloe or damson gin and keep brushing until fully soaked and full of booze! Pop on top of each sponge two fig quarters, a crumbling of walnuts and a wedge of the Yorkshire Blue cheese. Finish with a good drizzle of honey on top of each sponge and serve.

Image (high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil