Filed under: Food, New Products | Tags: Beef, bottle, carpaccio, coldpressed, extra, kilner, oil, omega, rape, Rapeseed, seed, virgin, Yorkshire
We have been trying a few different local rape seed oils and now have a favourite – Metcalfes Yorkshire Extra Virgin Coldpressed Rape Seed Oil from Stephen Metcalfe’s Farm near York, a beautiful rich yellow oil with a nutty, earthy taste, fantastic in dressings or for cooking due to the much higher burn point of rape seed oil over olive oil.
Buy ready bottled in kilner style flip top bottles or the eco option is you buy an empty bottle and fill yourself from the bulk 5 litre bottle, which makes it very economical.
Yorkshire Rape Seed Oil in Kilner Bottles
Yorkshire Rapeseed oil is high in Omega 3 & Omega 6, contains half the saturated fat of Olive Oil is high in unsaturated fat and low in saturated fats. This oil is just cold pressed, filtered and bottled on the farm, no heat or chemicals are used.
A few Rape seed oil fact & figures:-
- excellent for dipping, dressings, stir frying, marinating and roasting
- very high burn point makes it ideal for cooking
- high in monounsaturated and polyunsaturated fats (89%)
- lowest saturated fat content of any oil
- contains natural vitamin E
- cold pressed to retain full flavour and natural goodness
- rich in Omega 3, 6 & 9
- half the saturated fat of olive oil
- no artificial additives
We tested out the oil on a few local friends & chefs with some great feedback, recipes and suggestions.
It’s great for baking! cakes baked with rapeseed oil – taste good, stay moist, longer shelf life than butter + dairyfree from @katethebake
and from an old work colleague Simon a recipe for beef carpaccio:-
Beef Carpaccio Ingredients
100g/3.5oz beef fillet, very finely sliced
2 tsp Cold Pressed Extra Virgin Rapeseed Oil
Pinch rock salt
1 tsp Worcestershire sauce
2 sprigs fresh thyme, to garnish
For the herb salad:
Large handful fresh mixed herbs, such as basil, chervil, parsley, coriander (leaves only)
1 tsp Cold Pressed Extra Virgin Rapeseed Oil
Dash soy sauce
Method for the beef carpaccio, place the beef slices between two sheets of cling film and lay on a work surface. Flatten out the beef slices using a meat mallet or rolling pin until very thin, then place onto a serving plate.
Place the Cold Pressed Extra Virgin Rapeseed Oil, salt and Worcestershire sauce into a bowl and mix well.
Drizzle over the beef slices and garnish with the thyme.
Method for the herb salad, place the herbs into a bowl, drizzle over the Cold Pressed Extra Virgin Rapeseed Oil mix add soy sauce and stir well.
To serve, place the herbs onto the plate with the beef carpaccio.
Extra virgin rape seed oil is available from Paganum Online Farm Shop in refillable Kilner Bottles in a variety of sizes, 1 Litre, 500ml & 250ml and in bulk 5 Litre Bottles to refill the kilner bottles or your own oil bottle.
Filed under: Food, Recipes | Tags: bantam, black, boiled, cherry, dressing, egg, lettuce, oil, olive oil, pudding, Rapeseed, soft, tomato, tomatoes, vinaigrette, vinegarette, wharfe valley, white wine vinegar, yorkshire rapeseed oil
Perfect for an easy starter that you can prepare and dish up before you finish off the main course, Black Pudding Salad with cherry tomatoes and soft boiled egg and a classic vinaigrette dressing.
Ingredients:-
- Black Pudding, allow 1 x 1cm thick slice per person
- Mixed green salad, e.g. lettuce, watercress & rocket
- Cherry tomatoes (the small vine cherry tom’s are great)
- Small free range eggs (Bantam eggs are perfect)
- Seasoning, salt & pepper to taste
Method:-
- Fry the black pudding slices for approx 2 mins on each side or pop in the oven for 10 mins and allow to cool.
- dress a side plate for each person with the green salad leaves
- crumble the cool black pudding onto middle of salad leaves
- add half a soft boiled egg and a few cherry vine tomatoes to side of each plate
- just before serving drizzle with dressing or serve with a jug of dressing to pour on yourself
Classic Vinaigrette Dressing
Ingredients:-
- 2 tbsp white wine vinegar
- 2 tbsp raspberry vinegar
- 2 heaped tsp Dijon mustard
- 3 cloves garlic peeled & crushed
- 6 tbsp Wharfe Valley Yorkshire rapeseed oi
- 4 tbsp Olive oil
- 2 tsp caster or granulated sugar
- salt & freshly ground black pepper
Method:-
- measure all ingredients into a clean jam jar
- with the lid on the jar shake vigorously for 30 secs whilst dancing to the radio!
- best prepared a few hours before you need it so the flavours can infuse, best served at room temperature
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- Black Pudding Salad
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- Black Pudding Salad
Filed under: Food, Recipes, Yorkshire Dales Food | Tags: coriander, garlic, ginger, oil, pepper, pietrain, pigs, pork, Rapeseed, turmeric, Yorkshire
Another simple and quick meal, using what I had on hand. Friend dropped some fresh coriander in and I found a bag of home fed pork chops in the bottom of the freezer that needed eating!
Ingredients:-
- Home fed locally reared pork, this was some pork steaks and a couple of chops from brother Nigel’s Pietrain Porkers.
- 1 Red Pepper, 1 green pepper (home grown)
- Fresh Coriander good handfull, roughly chopped, any big stalks removed
- 1 clove chopped garlic
- 1 inch cube fresh ginger chopped
- Medium Onion (or use Spring/Salad onions cut on slant) using the last few of our own home grown onions
- Salt & pepper
- Chicken Stock Cube with 200ml boiling water to dissolve (you dont need too much fluid just the flavour)
- 2 tins chopped tomatoes
- Tablespoon Wharfe Valley Yorkshire Rapeseed Oil (I’m using this instead of Olive Oil for frying now)
- Rice & teaspoon of Turmeric (Turmeric gives a fantastic colour to the rice without too much flavour and its much cheaper than saffron)
Method:-
- Trim any fat from Pork (can be chops, steaks, filet whatever you have and cut into strips)
- Chop, Onon, Red & Green Peppers into strips
- Finely chop, 1 clove of garlic & 1 inch cube of fresh ginger
- Fry pork strips, salt & pepper in the rapeseed oil until the pork is just starting to turn golden brown, remove from pan with slotted spoon and reserve for later
- Fry onions, peppers, garlic and ginger until onions are soft in remaining oil then return Pork to pan and add tinned toms, coriander & stock.
- Bang it all in the oven for 30 mins and serve with long grain rice (I added a teaspoon of Turmeric to the rice to give it colour)
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- Peppers, Ginger, Garlic, Onion & Coriander
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- Home fed Pork strips
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- Pork Peppers & Coriander
Filed under: Eating, Food, Yorkshire Dales Food | Tags: Beef, biker, burger, garlic, hairy, mayonnaise, oil, olive, onion, patty, rump, sea salt, Steak, ultimate
Or is that the greatest burger or even the ultimate burger, I can remember living in London in the early 90’s we all thought the best burgers were from Fulham! either from Vingt Quatre, 325 Fulham Road (looking at today’s website they don’t even serve burgers anymore!) or from the American Diner Ed’s and those wet fries were the best!
If you want to make your own burgers it’s not that big a deal, here are a couple of different recipes to try otherwise just order some proper burgers full of Yorkshire Beef and a bit of seasoning and nothing else from our website at www.paganum.co.uk
Hairy Bikers Ultimate Burger
Ingredients:-
500g minced rump steak,
4 shallots or small onions, finely chopped
1 tbsp chopped of Thyme
1 clove garlic, chopped
1 dash of Tabasco sauce
3 pinches Maldon flaked sea salt
1 egg, beaten
To serve:-
tomato relish
red onion, thinly sliced
white bun (from the local bakers)
mayonnaise (homemade if you can be bothered)
Method:-
1. Place all ingredients in a bowl and mix well. Cover with cling film and pop in the fridge for 30 minutes.
2. Shape into patties, brush with olive oil and fry for 2-3 minutes on each side (for rare), or until cooked just the way you like.
3. Spread each side of the bun with mayonnaise. Add the burger to the bun, top with the sliced onion and tomato relish, and serve.
Filed under: Eating, Food | Tags: asparagus, butter, chicken, easy, english, garlic, mushroom, oil, olive, onion, parmesan, quick, recipe, stock
Asparagus and Mushroom Risotto
Looked in the fridge and what did I find? English Asparagus and a few mushrooms, mmm so that will be Mushroom and Asparagus Risotto for tea then!
Ingredients:-
- knob of local Yorkshire butter from Settle Creamery
- small onion, finely chopped
- crushed clove of garlic
- couple of shakes of black & white pepper
- pinch of coarse sea salt
- chicken stock (or chicken stock cube)
- water
- English Asparagus
- mushrooms
- Parmesan cheese, grated
Method
Add a splash of olive oil and a knob of butter to a casserole pan (suitable for the oven) and gently fry the Risotto rice (I use arborio) until it starts to go transparent.
Prepare chicken stock and add a crushed clove of garlic (or squeeze of garlic paste), pinch of coarse sea salt, black pepper and a couple of shakes of ground white pepper, as this was a quick tea I used a chicken stock cube and approx half a litre of water.
In a different pan I fried the onion in a splash of olive oil and knob of butter until soft and starting to turn golden brown (dont over brown as spoils the look of the dish) throw in the chopped mushrooms and asparagus and fry off for a couple of minutes.
Add stock to rice once it starts to go transparent and bring to boil, put lid on casserole pan and transfer to oven for 10 mins and then add further stock or water and onions, mushrooms and asparagus, back to oven for further 5 to 10 mins or until rice is cooked and all fluid absorbed, if not cooked add a bit more water and cook a little more..
dish up and grate some parmesan over and enjoy..
