12:00 AM 24th August 2024
family
British Food Fortnight With Recipes From Yorkshire Rapeseed Oil
Celebrate British Food Fortnight (20th September to 6th October) with these fabulous recipes from Yorkshire Rapeseed Oil and selected Yorkshire partners
Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil
Pulled Pork Buns with Apple & Fennel Slaw
In collaboration with Yorkshire Wolds Apple Juice Co.
Cooking low and slow is the secret to this dish, and the Fennel Dressing and Apple Juice from Yorkshire Wolds Apple Juice Co. provides the flavour for the best ever pulled pork. Everyone will want the recipe! Best served with the slaw for the perfect side pairing.
Ingredients - Serves 8
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.
Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil
Smoked Trout, Chilli & Coriander Mini Fishcakes
In collaboration with Staal Smokehouse.
With the distinctive flavour of the smoked trout and a gentle chilli kick, these mini fishcakes are perfect for any party. Add the Smoked Chilli Dressing to make the perfect dip on the side.
Ingredients - Serves 24
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
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!
Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil
Honey & Mustard Stuffed Chicken with Spinach & Goat's Cheese
In collaboration with Soanes Poultry
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.
Ingredients - Serves 4
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
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.
Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online at
www.yorkshirerapeseedoil.co.uk