Chargrilled Tuna with Tomato, Coriander and Lime Salsa

Serves 4
4 x 180g thick cut tuna steaks
1 tbsp Hill Farm rapeseed oil
For the salsa:
4 ripe tomatoes
½ red onion, peeled and finely chopped
Handful coriander, washed, dried and roughly chopped
3 tbsp Hill Farm rapeseed oil
1 tbsp lime juice
Lime wedges, to garnish

First make the salsa. Quarter and deseed the tomatoes, then chop into even sized dice. Mix with the red onion and coriander, then dress with the rapeseed oil, and about 1 tbsp of the lime juice. Season well with sea salt and black pepper, and set aside. The salsa is improved by being made an hour or so in advance, to allow the flavours to develop.

Heat a ridged griddle pan until smoking hot. Brush the tuna steaks with the rapeseed oil and season with sea salt and black pepper. Sear the tuna for a minute on each side for rare, or a minute and a half for medium. Serve the tuna steaks with the salsa, and garnish with lime wedges.

Marinated Goats Cheese Salad with Apple, Watercress and Toasted Walnuts

Serves 4
4 pieces marinated goats cheese (see recipe below)
2 Cox’s apples, skin on, cut into cubes
1 tbsp Hill Farm rapeseed oil
½ tsp caster sugar
250g watercress, washed
50g walnuts, toasted
For the Dressing:
4 tbsp Hill Farm rapeseed oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Pinch caster sugar

Heat the oil in a frying pan and add the apple pieces and caster sugar. Pan fry for 2-3 minutes, until lightly caramelised but still retaining their crunch. Remove from the pan and allow to cool slightly. Whisk together the ingredients for the dressing and set aside.

Place the goats cheeses under a preheated grill until browned and bubbling. Toss together the watercress, apple and walnuts and drizzle with the dressing. Mix well and divide between 4 plates. Top each salad with a grilled goats cheese, and serve with some good, crusty bread on the side.

Marinated Goats Cheese in Hill Farm Rapeseed Oil

Makes 1 ½ litre kilner jar
4 Capricorn Goats Cheeses
5 sprigs rosemary
3 bay leaves
1 tbsp mixed peppercorns
300ml Hill Farm rapeseed oil

Place the rapeseed oil in a saucepan with the rosemary, bay leaves and peppercorns and slowly heat. As soon as the herbs start to sizzle, remove from the heat and leave to infuse and cool. Halve the goats cheeses horizontally and pack into a ½ litre sterilised kilner jar. Pour the infused oil, with the herbs and peppercorns, over and around the goats cheeses, topping up with a little extra oil if necessary. Seal and store in a cool dark place for 2-3 weeks.

Rack of Lamb with Mint Aioli and Sweet Potato Chips

Serves 4
4 x 3 bone racks of lamb
3 tbsp Hill Farm rapeseed oil
1 kg sweet potatoes, peeled and cut into chips (roughly 2cm x 6cm)
For the aioli:
2 egg yolks
2 – 4 cloves garlic, peeled and crushed
1 tsp Dijon mustard
200ml Hill Farm rapeseed oil
1 tbsp lemon juice
2 tbsp mint, chopped
1 tbsp mayonnaise

Preheat the oven to 200·C/400·F/Gas Mark 6.

Heat 1 tbsp of rapeseed oil in a large frying pan or griddle and sear the lamb well on all sides. Transfer to a roasting tin and roast in the preheated oven for 15 minutes.

Place the sweet potato chips in a large roasting tin and drizzle with the remaining 2 tbsp rapeseed oil. Season well with sea salt and black pepper and roast in the preheated oven for 15 – 20 minutes, until golden and cooked through.

For the aioli, mix the egg yolks, crushed garlic and mustard in the bowl of a food processor. With the motor running, slowly drizzle in the rapeseed oil, a few drops at a time until the mixture has started to emulsify, and then in a slow but steady stream. If the aioli becomes too thick at any stage or looks like it is in danger of curdling then add a few drops of lemon juice. Once all the oil has been incorporated, stir through the mint and season with the lemon juice to taste, sea salt and black pepper.

Remove the lamb from the oven and allow to rest for 5 minutes, before serving with the sweet potato chips and mint aioli.

Venison Sausages with Roasted Garlic Mash

Serves 4
8 venison sausages
2 tbsp Hill Farm rapeseed oil
1 onion, peeled and finely chopped
50g dried cranberries
6 juniper berries
1 tbsp plain flour
1 tbsp balsamic vinegar
200ml red wine
300ml chicken / game stock
1 tbsp redcurrant jelly
1 bay leaf
½ tbsp thyme leaves, chopped

For the mash:

1 kg floury potatoes, peeled and cut into large dice
½ head roasted garlic in Hill Farm rapeseed oil (see recipe below)
4 tbsp Hill Farm rapeseed oil

Heat the 2 tbsp rapeseed oil in a casserole dish and add the sausages. Brown well on all sides. Remove from the pan and add the onion. Cover and cook over a low heat for 10 minutes, until soft and translucent. Add the dried cranberries, juniper berries and flour and cook for a further 2 minutes. Blend in the balsamic vinegar, red wine and stock, stirring all the time, until you have a smooth, thickened sauce. Add the herbs and redcurrant jelly, and return the sausages to the pan. Simmer gently for 10 – 15 minutes, until the sausages are cooked through.

For the mash, place the potatoes in a large pan of salted water and bring to the boil. Simmer until tender to the point of a knife. Drain very well and puree through a ricer for a very smooth texture. (If you do not have a ricer just ensure that you mash the potatoes as smoothly as possible). Season well with sea salt and black pepper and squeeze in the roasted garlic cloves. Add the rapeseed oil and beat in well. Serve with the venison sausages and sauce.

Roasted Garlic in Hill Farm Rapeseed Oil

Makes 1 ½ litre kilner jar
5 heads garlic, cut in half horizontally
3 tbsp Hill Farm rapeseed oil
300ml Hill Farm rapeseed oil

Preheat the oven to 180·C/350·F/Gas Mark 4. Place the garlic, cut side up, on a large piece of foil. Drizzle with the 2 tbsp rapeseed oil and season with sea salt and black pepper. Wrap the foil over the top to make a parcel and place on a baking sheet. Roast in the preheated oven for 30 – 40 minutes, until the garlic is completely soft and lightly caramelised. Allow to cool before packing into the kilner jar, and topping up with rapeseed oil. Seal and leave in a cool, dark place for up to 2 – 3 weeks. The garlic can be squeezed into mash, pasta dishes, risottos or on bruschetta, and the flavoured oil can also be used.

Omegamix Bar

6 fl oz HILLFARM RAPESEED OIL
4 rounded tbsp or 6 fl oz GOLDEN SYRUP
300g PORRIDGE OATS
100g altogether (single or mixed) DRIED APRICOTS, DATES, SULTANAS, RAISINS or CHERRIES, PUMPKIN, SUNFLOWER, or SESAME SEEDS, WALNUTS, DESSICATED COCONUT or CHOCOLATE CHIPS
Or if you are a chocoholic you could make chocolate bars
CHOCOLATE FLAVOUR -2tbsp COCOA POWDER+ 2teasp VANILLA ESSENCE ( this can be added as well as 100g of the above)

How to make

Turn on the oven to no 5 gas or 190c
Put the and OIL and the SYRUP into a measuring jug
Pour it into a saucepan and melt gently mixing with a wooden spoon
Stir in the OATS and any other flavourings and ingredients using a metal spoon
Spread evenly with a spatula into a swiss roll tin or oven tray (17cm by 28cm)
Cook for about 15-20 mins until golden brown and firm to touch
Cut into bars or squares (16)
Wrap each bar in foil or cling film

EAT ONE A DAY FOR YOUR DAILY REQUIREMENT OF OMEGA 3 6 AND 9! To help you to focus and concentrate on your work.

Hints and tips

1. Do not use JUMBO oats as they do not stick very well
2. Stand the spoon in the measured rapeseed oil, then use the spoon to measure the syrup( the syrup will slide off the spoon more easily).
3. Combine the mixture thoroughly, and if it will not stick together add more syrup until it does.
4. Press the mixture down firmly and evenly into the tin to aid the “sticking” process.
5. You will need to check the temperature of your oven and turn it up or
   down according to how the bars cook.
6. Check the oven after 15mins and add 5mins at a time until they are cooked.
7. Cut the bars when they are warm and loosen the edge, remove them when they are cool.
8. Store the bars in a fridge, the vitamin e content in the oil prevents the oil from becoming rancid.
9. The bars can be frozen successfully, but this will not prevent you from eating them almost immediately they are taken out!

BEWARE ! THESE BARS CAN BECOME ADDICTIVE .

New Recipes - If you have any new and exciting recipes you wish to share, please email us

Links to other websites

These cookery schools offer you the chance to try out our oil whilst leaning new culinary skills and recipes when attending one of their courses.

www.thelavenderhouse.co.uk

www.cookingexperience.co.uk