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We’ve gathered together a selection of recipes from users of our wonderful oil and mayonnaise.
Starters
Light Snacks
Main Courses
Easy Chicken Recipes
Desserts/Baking
Serves 4
1 Large Butternut Squash
1 Medium Onion
1oz of Fresh Ginger
1½ pint Chicken/Vegetable Stock
2 tbs Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
1 400ml Can of Coconut Milk
1 160ml Can of Coconut Cream
1 tbs Crème Fresh
Salt and Pepper to taste
Preparation
Cut the Butternut squash into small chunks and dice the onion and ginger
Cooking Instructions
Heat the rapeseed oil in a large saucepan and add the butternut squash, onion and ginger. Gently soften the vegetables, taking care not to colour the onions or butternut squash.
Add the stock, coconut milk and coconut cream, season to taste. Simmer slowly until the vegetables are soft enough to purée then allow to cool slightly. Blend with a hand blender or liquidizer.
Serving Instructions
Check seasoning and serve hot with a swirl of crème fresh for decoration.
Serves 6
450 g sliced chicken fillet
1 tsp salt
1 tsp curry
Pinch of white pepper
1 tbsp Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
8─10 peeled, sliced potatoes and
2 peeled, diced onions
A pinch of salt
A pinch of black pepper
100 ml chopped parsley
500 ml cream
Preparation
Fry the seasoned sliced chicken fillets in oil. Prepare the sliced potatoes and diced onions and put to one side.
Cooking Instructions
Arrange half of the potatoes and onions into a greased baking pan, season with a pinch of salt and pepper. Spread the chicken slices and chopped parsley evenly over the potatoes and onion. Add the remaining potatoes and onions and season with salt and pepper. Pour the cream into the pan. Bake at 200°C for about 1 hour until the top is nice and crispy.
Serving Instructions
Serve with grated carrots. You may also add pineapple pieces into the grated carrot for a true Scandinavian flavour.
Serves 6
4 tbs Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
4 medium Potatoes – Peeled (optional) and cut into 3cm pieces
2 medium sweet potatoes – Peeled and cut into 4cm pieces
4 Carrots – Peeled and halved, cut into 4cm lengths
2 Fennel – Quartered lengthways
10 Shallots – Peeled and halved
6 - 10 garlic cloves – Peeled (Optional)
10 cherry tomatoes
2 tbs dried or fresh rosemary
2 tbs dried or fresh thyme
1 tsp dried or fresh parsley
Salt and pepper to taste
2 tbs lemon juice
1 tsp grated lemon rind
Preparation
Pre-heat oven to 200 °C and Heat the oil in a roasting dish until hot. Prepare all the vegetables and mix them together in a bowl (except tomatoes) with the herbs and salt & pepper.
Cooking Instructions
Add the mixed vegetables to the hot oil and mix well to fully coat them and place the pan into the oven for 45 - 50 minutes or until golden and fork soft. Add the tomatoes 5 minutes before the other vegetables are fully cooked.
Serving Instructions
Meanwhile mix together the lemon juice and rind. Once the vegetables are cooked, toss in the lemon mixture and serve. Most vegetables are great roasted, try experimenting with seasonal herbs and vegetables through the year.
Serves 6
3 skinless, boneless chicken breasts
Grated rind and juice of 2 limes
2 tbsp caster sugar
2 tsp dried oregano
½ tsp cayenne pepper
1 tsp ground cinnamon
2 medium onions
3 bell peppers (1 green, 1 red & 1 yellow)
50ml Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
6 flour tortillas
A handful of grated Cheddar per tortilla
Guacamole, salsa and soured cream/crème fresh to serve
Preparation
Slice the chicken breasts into 2cm wide strips and place in a large bowl. Add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon. Mix thoroughly and allow to marinate for 30 minutes.
Cut the onions in half and thinly slice. Cut the peppers in half, remove the cores and seeds and slice into 1cm wide strips.
Cooking Instructions
Heat the oil in a large frying pan and stir fry the marinated chicken for 5-6 minutes. Add the onions and peppers and cook for a further 3-4 minutes until the chicken is cooked and the vegetables soft and tender.
Meanwhile, prepare the tortillas. Using long tongs carefully slide each tortilla quickly over a gas or electric hob set to high heat. Repeat until light brown marks start to appear, take care not to burn as this makes the tortilla crisp and impossible to roll. This process adds colour and flavour. Place each browned tortilla onto a plate and sprinkle a handful of cheese evenly over the surface. Place into a microwave for about 45 seconds until the cheese has melted. Prepare one tortilla per guest.
Transfer the chicken mixture into a serving bowl and take to the table with the tortillas, guacamole, salsa and soured cream/crème fresh.
Serving Instructions
To serve, each guest takes a prepared tortilla, and places some chicken mixture in a line down the centre from the top edge to within 5cm of the bottom edge. Add guacamole, salsa and soured cream to taste. Fold the bottom edge over the filling from where the mixture ends (5cm from the bottom). Fold the right hand edge over the mixture and squeeze slightly to pack in the filling. Finally roll from right to left to create a perfect envelope, enjoy from the open end.
Serves 4
4 boneless, skinless chicken thighs
50g Chorizo sausage, skinned and diced
1.2 litres hot chicken stock
1 medium onion, peeled and chopped
1 red bell pepper, cored, deseeded and sliced
2 garlic cloves, peeled and crushed
125g frozen peas
3 tbsp chopped fresh parsley
1 ½ tsp ground turmeric
Salt and pepper to taste
2 tbsp Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
Preparation
Add the turmeric to the hot stock and set aside for 5 minutes.
Cut each chicken thigh into 4 or 5 pieces.
Cooking Instructions
Heat the oil in a very large deep frying pan or large saucepan. Add the chicken and cook until golden, about 10 minutes, remove from the pan and set aside.
Add the onion to the pan and cook at medium heat for 3 minutes until softened. Add the chorizo and bell pepper and cook for 5 minutes, add the garlic and cook for a further minute.
Return the chicken to the pan and mix in the rice. Add a third of the stock and bring to simmer, stirring the mixture until the liquid is fully absorbed.
Add the remaining stock and peas. Bring to the boil, then lower the heat and cook uncovered for a further 15 – 20 minutes, until all the liquid is absorbed.
5 minutes before the end of cooking add the parsley and season to taste.
Serving Instructions
Serve with crusty bread.
Serves 2
100g Oats
3Tbsp Honey
50g Self Raising Flour
1 Free-Range Egg
4Tbsp Dried Cranberries
5 Tbsp Hillfarm Cold Pressed Extra Virgin Rapeseed Oil.
Caramel Sauce
50g Hillfarm Cold Pressed Extra Virgin Rapeseed Oil
50g Caster Sugar
50ml Double Cream
1 Orange, peeled and segmented.
Preparation
In a bowl mix together the oats, honey, self raising flour, egg and cranberries. This should form a thick batter.
Cooking Instructions
Heat the oil in a thick based frying pan and spoon the mixture into the pan in small rounds. Fry for 2-3 minutes on each side until golden. For the caramel sauce, in a hot pan, add the oil and sugar and cook for 3-4 minutes. Then add the cream and orange segments.
Serving Instructions
Serve the flapjacks with the caramel sauce.
We’d love to hear from you if you’ve got a recipe using our rapeseed oil.
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