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Scottish Cold-Pressed Rapeseed Oil is incredibly versatile in both savoury and sweet recipes.

Here we give you some inspiration for how to make some truly
delicious meals using any one of our eight wonderful oils.

 

Fillet of coley with sauce vierge and crushed potato

Courtesy of Neil Forbes, Cafe St Honoré

 
 

Sauce vierge is a perfect accompaniment to showcase the best seasonal fresh ingredients like coley. In this recipe I have replaced olive oil with cold-pressed rapeseed oil. It’s buttery, delicious and the perfect partner for a simple summer dish. Serves 4.

 
 

INGREDIENTS
4 x180g pieces of coley, or any other fish you fancy
4 large red Scottish tomatoes, roughly-chopped and de-seeded
1 shallot, finely diced
A handful of fresh herbs like basil, parsley and chives, snipped
A few coriander seeds
275ml cold-pressed rapeseed oil
8 small heritage potatoes, par-boiled
A few sprigs of thyme
A squeeze of lemon juice
Salt and pepper

 
 

METHOD
To make the sauce vierge: Crush the coriander seeds in a pestle and mortar and add to 225ml of cold-pressed rapeseed oil. Season with salt and pepper, then add to a pan on a warm stove with the shallots and heat for a minute or so. Add the tomatoes and herbs and set to one side to allow the flavours to intensify.
Fry the fish skin-side down in roughly 25ml of cold-pressed rapeseed oil and the thyme for 3 to 5 minutes on each side, depending on your preference and how thick the fish is.
Meanwhile, crush the potatoes in the remaining 25ml of cold-pressed rapeseed oil and put in a pot to warm through gently. Season.
To serve, spoon the crushed potatoes into a bowl or plate and place the fish on top. Squeeze a small amount of fresh lemon juice on the fish, then spoon over the sauce vierge. Eat at once, and enjoy!

 
 

Banana loaf  - A delicious and healthy version of an old favourite

Courtesy of Stark Rapeseed Oil

INGREDIENTS
6oz / 175g plain flour
2 tsps baking powder
1 /2  tsp bicarbonate of soda
1 /2 tsp salt
125ml Scottish Cold-Pressed Rapeseed Oil
5oz / 150g caster sugar
2 large eggs (lightly beaten)
4 small, very ripe bananas (mashed)
1 tsp vanilla extract

METHOD
Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a loaf tin.
Sieve the flour, baking powder, bicarb. of soda and salt into a bowl and mix together. In a large bowl combine the rapeseed oil with the sugar and beat together until blended. Add to this the beaten eggs, then the mashed bananas and lastly add the vanilla extract. Gently stir. Add the flour mixture a tablespoonful at a time, ensuring each spoonful is thoroughly stirred in before adding the next one.
Pour into the greased loaf tin and bake it in the middle of the oven for 1-1.25 hours, until golden brown and on inserting a knife/skewer, it comes out clean. Leave the loaf to cool slightly in the tin before turning it out on to a wire rack.

 
 

Scots foccacia -  The perfect bread for any accompaniment

Courtesy of Black & Gold 

 
 

INGREDIENTS
1 x 7g pack of dried Yeast or 30g fresh yeast if available
225ml warm water
450g strong plain flour
2 teaspoons salt
4 tablespoons Scottish Cold-Pressed Rapeseed Oil
Rosemary sprig
sea salt or smoked sea salt

METHOD
Dissolve yeast in the warm water
Sift the flour and the salt into a large bowl and make a well in the centre. Pour in the
dissolved yeast and 2 tablespoons of oil
Quickly mix the ingredients together to form a dough, then knead for 8 minutes
Oil a baking sheet. Roll the dough into 1 or 2 ovals about 2 cm thick. Cover with oiled clingfilm and leave in a warm place to rise.
Preheat oven to 200°C
When the dough feels soft and pillowy make around 6-8 indentations with your finger. Drizzle the remaining rapeseed oil and sprinkle with smoked sea salt and rosemary or a topping of your choice
Bake for 30 mins, transfer to wire rack to cool

 
 

Baked beets with pomegranate, basil, orange, walnuts and feta - A delicious summer salad

Courtesy of Borderfields

 
 
 
 

For the baked beet salad

INGREDIENTS
6 med to large beets approx 600g
2 pomegranate cut in half and deseeded from pith and skin
20 basil leaves
80g toasted walnuts
200g feta cheese diced into 1cm cubes
2 tbsps Borderfields cold-pressed rapeseed oil
2 oranges, peeled with a knife

METHOD
Clean and wash the beets, then place in a bowl and add the Borderfields rapeseed oil, sprinkle in course sea salt and milled pepper and then wrap individually in tin foil.
Place these onto a wire rack and onto a tray and bake in the oven at 170°c for approx 30 minutes till semi soft. Then to check to see if they are cooked enough, place a knife through the centre of the beetroot and if it falls off the knife, it's ready.
Leave them to cool on the rack in the tin foil then unwrap and peel off the outer skin. Cut them in half and then each quarter into 4 pieces.
Place these all into a bowl and crush the walnuts on top of the beetroot. Add the orange segments, figs, pomegranate seeds and feta, season with milled pepper and course sea salt then add the dressing and stir well.

For the dressing 

INGREDIENTS
Juice of 3 oranges
Juice of a lemon
200ml Borderfields cold pressed rapeseed oil
1 heaped tsp of lemon thyme leaves 

METHOD
Place the orange juice into a pan and reduce by 2/3rds on a medium heat, then place into a bowl and leave to cool.
Add the lemon juice, rapeseed oil and add the thyme leave, give a little stir and add a little milled pepper. Serve with the salad.

 
 

Beetroot and chocolate cake - As delicious as the very best carrot cake!

Courtesy of Summer Harvest Oils

INGREDIENTS
150ml / quarter of a pint of Scottish Cold-Pressed Rapeseed Oil
250g / 8oz caster sugar
3 eggs
250g of cooked beetroot, pureed
A pinch of salt
Dry ingredients which should be sieved
175g / 6oz plain flour
2 tsp baking powder
50g / 1.5oz cocoa powder (or powdered drinking chocolate)

METHOD
Cook the beetroot by either boiling with the skin on or roasting with the skin removed.  If you have boiled the beetroot remove the skin.  Blitz the cooked beetroot to make a puree.
Preheat the oven to 180°C / 350°F / gas 4. 
Grease and line a large loaf tin or you could spilt it between 2 smaller loaf tins.
In a large bowl mix the caster sugar and rapeseed oil together. Add the eggs one at a time mixing the mixture well before the next egg is added. Sieve the remaining dry ingredients (flour, baking powder, cocoa) into the mixture, add the beetroot puree and pinch of salt then mix well. 
Cook in the preheated oven for 45 to 50 minutes. When cooked the loaf should spring up after being pressed down.
Cut the loaf into slices and serve with a mug of tea.... or coffee.

 
 

Lemon cake with lemon cream cheese icing

Courtesy of Ola Oils

 
 

CAKE INGREDIENTS

2 eggs
1 ¼  cups self raising flour
½ teaspoon baking powder
½ teaspoon baking soda
½  teaspoon salt
¾ cups sugar
¼ cup Ola Rapeseed Oil
¼ cup Ola Lemon Rapeseed Oil
Grated rind of 1 lemon
1/2 cup milk plus 1/2 teaspoon lemon juice - add lemon juice to the milk then set aside for 5 minutes before using 

ICING INGREDIENTS
3 ½  ounces softened butter
1 teaspoon Ola Lemon Rapeseed Oil
4 ounces softened cream cheese – full fat works best
2 cups icing sugar
2 teaspoons grated lemon rind

CAKE METHOD
Preheat oven to 350°F
In a medium bowl, add SR flour, baking powder, baking soda and salt. Stir together well and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds.
Add sugar and continue to beat on medium speed about 30 seconds. Add lemon oil and original rapeseed oil, beat for 20 seconds.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrape down the side of the bowl.
Pour batter into a 9 inch greased and floured cake tin.
Bake in oven for 30 minutes or until a skewer comes out clean. 
Leave to cool completely before icing.

ICING METHOD
Beat together butter, cream cheese and Ola Lemon Oil with an electric mixer for 1 minute or until smooth.
Slowly mix in icing sugar by hand then mix at speed for 1 minute or till combined. 
Stir in ½ grated lemon rind
Set aside in the fridge for ½ hour till more firm.
Ice cake, sprinkle with other half of grated lemon rind and store in the fridge.

 

 
 

Glamis asparagus with rapeseed oil, lemon, honey and black pepper mayonnaise and buttered hazelnut crumb

Courtesy of Graeme Pallister, 63 Tay Street, Perth

Serves 4-6

INGREDIENTS
2 bunches of asparagus spears, trimmed
150ml rapeseed oil
2 egg yolks
½ teaspoon crushed black pepper
1 teaspoon blossom honey
2 teaspoons fresh lemon juice
3 slices of sourdough bread, finely diced
50g butter
10 hazelnuts, roasted and skinned
Salt and pepper

METHOD
Place a large pan of salted water on the stove to boil.
Meanwhile place the egg yolks in a stainless steel bowl and whisk until doubled in size and slightly pale. Gently pour the oil over the yolks while continually whisking to form a thick emulsion. Then add the black pepper, honey and lemon juice and season with salt and pepper to taste. 
Melt the butter in a pan on the stove, then add the hazelnuts and bread and cook gently until toasted and crisp. Add the hazelnuts and bread to a blender, or simply chop with a large knife, to form a crumb and season to taste.
Place the crumb and mayonnaise in separate serving dishes.
Place the asparagus (in 2 batches) into the heavily boiling water and cook until just tender. Remove from the pan immediately and serve straight away. If you prefer them chilled, place them in an ice water bath and remove from the bath just before serving.
To serve, drizzle a little rapeseed oil over the asparagus, then simply dip the asparagus into the mayonnaise then into the crumb to enjoy a fun starter.