www.justoil.co.uk www.seasonedcourses.com

Our favourite recipes using Just Cold Pressed Rapeseed Oil

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Just Cold Pressed Extra Virgin Rapeseed Oil is a versatile oil, high in Omega 3, has half the saturated fat of olive oil and most importantly is 100%

British.

The Froggatt family, who have farmed in Staffordshire for 4 generations, saw an opportunity in 2005 to start producing Rapeseed Oil from the crops

and over the next couple of years worked hard to create an oil which is grown, harvested, cold pressed, filtered and bottled on the farm.

To celebrate the success of Just Oil, we have teamed up with Seasoned Cookery School to share some of our favourite recipes.

We hope you enjoy them!

Anthony Froggatt

Just Oil

Seasoned Cookery School

Seasoned Cookery School run cookery courses with great chefs, in a relaxed atmosphere, producing delicious food.

Based in Derbyshire, over 20 different chefs come to Seasoned to teach a variety of cuisines, from Great British Bake Off stars like Beca Lyne-Pirkis,

and TV chefs like Tim Maddams. Courses range from Chocolate & Patisserie to Indian and Middle Eastern cuisine.

Alongside cookery courses, Seasoned also hold cookery team building days. We have welcomed sports icons such as Adam Peaty and Molly Renshaw into the kitchen, alongside multinational companies such as

Rolls Royce.

We love working with local businesses, including Just Oil, with whom we have shared some of our favourite recipes with.

Clare Major

Soy & Ginger Beef

Just Cold Pressed Extra Virgin Rapeseed Oil is half the saturated fat of olive oil.

Did you know?

Ingredients:

• 500g beef suitable for slow cooking – e.g. shin or braising steak, large dice

• 2 tbsp Just Oriental Stir Fry Oil • 3 garlic cloves • 5cm of fresh ginger • 50ml hoisin sauce • 100ml soy sauce • 175ml water or beef stock • 50ml Chinese rice wine • 1-2 fresh chillies, depending on how spicy you like it

To serve:

• Basmati rice, cooked • 1 fresh red chilli, sliced • 1 spring onions, sliced • A handful of coriander leaves, chopped • 1 lime, quartered • A handful of sesame seeds

Method:

1. Place the ginger and garlic in a small blender and finely chop. 2. Heat a large casserole pan on a high-medium heat with the stir fry oil.

Add the beef and allow to seal off, gaining colour. You may want to seal the meat off in batches.

3. When the meat is sealed on all sides return all meat to the pan, reduce the heat then add the ginger and garlic and stir fry for a couple of minutes until the ginger and garlic are slightly coloured.

4. Add the remaining ingredients to the pan and bring to a simmer. 5. Simmer for 2-3 hours until the meat is tender. Taste and adjust the

seasoning to your liking. This can be cooked 2-3 days in advance, or frozen, defrosted and reheated. The flavour gets even better after a spell in the freezer.

6. Serve with rice and sprinkle with the garnishes.

Serves 4 people

Salmon, Broccoli & Mayonnaise

Ingredients:

• 375g ready-made puff pastry sheet • 250g crème fraiche • 200g blanched tenderstem broccoli • 2 small fillets of cooked salmon, flaked • Capers • Rocket • 100g Just Classic Mayonnaise • A splash of Just Cold Pressed Rapeseed Oil

Method:

1. First get started on the tart. Take your sheet of puff pastry and unroll. Using a sharp knife carefully score a boarder about 2cm thick around the edges of the pastry making sure you don’t cut all the way through. This will act as a frame and help to hold the filling in while baking.

2. Using a fork carefully prick the centre part of the pastry to encourage it not to rise too much. Spread the crème fraiche over the centre. Bake at 200°c/fan 180°c for 10 minutes before sprinkling with the blanched tenderstem broccoli and flaked salmon then baking for a further 5-10 minutes until pastry is risen and golden.

3. Put your mayonnaise is a small jug and whisk in a small amount of the Just Cold Pressed Rapeseed Oil to make it easier to pour.

4. When the tart is baked and ready to serve, sprinkle capers and rocket leaves over the tart then drizzle with the mayonnaise. Best served warm.

Tart

Classic Pesto

Ingredients:

• 30g fresh basil leaves • ½ garlic clove • 50g pine nuts • 4 tbsp Just Basil Rapeseed Oil • 40g freshly grated parmesan • Pinch flaky Sea Salt

Method:

1. Put the basil leaves, garlic and pine nuts in a small blender and blitz until you have a thick paste.

2. Add the basil oil and blend again. If needed add some more oil. Season to taste with some flaky sea salt.

3. Pesto freezes well. Portion it out in to an ice cube tray, once frozen put in a freezer bag.

Pakora’s

Method:

1. In a large bowl mix together the flour, spices and paste then stir in the fresh coriander.

2. Add the vegetables to the bowl and mix together. 3. Slowly start adding a little of the warm water to the bowl to form a

batter that coats the vegetables well. The batter is a similar consistency to double cream. Set the bowl aside.

4. In a heavy based frying pan add enough oil until it is around 1 inch deep. Heat the oil on a high heat. Drop a small amount of batter into the oil. If it starts sizzling instantly the oil is hot enough. Reduce pan to a medium heat for cooking the pakoras.

5. Add dessert spoonful of pakora batter mixture carefully into the oil. Only cook few at a time. Overcrowding the pan will make the oil temperature drop and the pakoras won’t cook as well.

6. Fry the pakoras gently, turning over occasionally until golden brown in colour. This usually takes about 3 minutes.

7. Remove the fried pakoras with a slotted spoon and place on kitchen paper to drain before transferring to serving dish.

8. Either serve straight away with a chilli yoghurt dipping sauce or keep warm in a low oven (80°C) until ready to eat.

Makes 12

• 75g gram (chickpea) flour • ¼ tsp chilli powder • ½ tsp ground coriander • pinch of garam masala • ½ tsp ground cumin • ½ tsp turmeric • ¼ tsp garlic paste • ¼ tsp ginger paste • Small handful of fresh

coriander, chopped • ½ fresh green chilli, finely

chopped

• 1 small aubergine, diced into 1cm cubes

• 1 small potato, peeled and cut into 1cm cubes

• Small handful of green beans, chopping into 1cm pieces

• Salt to taste • Up to 100ml of warm water • ½ small onion, finely sliced • Just Cold Pressed Extra Virgin

Rapeseed Oil for frying

Ingredients:

Garlic Breadsticks

Ingredients:

• 175g strong white bread flour • 1 tsp salt • 1 ½ tsp fast action yeast • 1 tbsp Just Garlic Rapeseed Oil • +/- 100g tepid water • Semolina to sprinkle

For dipping:

• Just Balsamic Dressing and Dipping Oil

Method:

1. Line baking sheet with parchment and sprinkle with semolina. 2. In a large bowl mix the flour, salt, yeast. 3. In a jug mix together the garlic oil and water then pour this on

the dry ingredients and mix until you have a soft dough. Knead for 10 minutes until smooth & elastic. Put the dough in a clean bowl, cover and leave to rest for 10 mins to let the gluten relax.

4. Divide the dough into 8 equal pieces. The roll each piece out into a long sausage shape around 28cm in length. Work from the middle outwards to ensure an even shape.

5. Place each breadstick well apart on the baking sheet, sprinkle with semolina and leave to prove in a warm room away from drafts for 30- 40 mins.

6. While the breadsticks are proving preheat the oven to 200°C. Bake for 20-25 minutes until golden. Place on a wire rack to cool before enjoying dipped in the balsamic oil.

Focaccia

Method:

1. Preheat your oven to 200°C. 2. Add the flour, salt, yeast and semolina to a large bowl and add most

of the water. Leave some water behind as you may not need it all. Mix everything together until a rough dough is formed.

3. Knead the dough on a lightly oiled surface until smooth and elastic. This should take around 5 minutes, don’t be tempted to add more flour.

4. Place the kneaded dough into a clean bowl and cover with cling film. Put in a warm place to double in size.

5. Once dough is ready, turn out of the bowl and gently knock back making sure you don’t remove all of the air. Shape the dough in a rectangular tin or baking tray by pushing the dough to fit the tray with your fingers. Set for final prove.

6. Once doubled in size, use your fingers to press into the dough to create divots. Drizzle generously with Just Cold Pressed Rapeseed Oil and sprinkle with flaky sea salt.

7. Bake in the oven for around 20- 30 minutes or until dark golden brown and the bottom of the loaf, when tapped, sounds hollow. Drizzle with more rapeseed oil if desired. Slice and serve.

Ingredients:

• 450g strong white bread flour • 5g fine table salt • 10g dried fast action yeast • 1 handful fine semolina • 350ml lukewarm water • Just Cold Pressed Rapeseed Oil • Flaky sea salt to garnish

We hope you will enjoy giving our recipes a go!

We would love to see what you achieve with our recipe guide or equally,

your own recipes using products from our ‘Just Oil’ range. Tag us in your

finished dishes using ‘#JustOil’ and keep in touch on Facebook, Twitter &

Instagram.

Why not check out our sister company, ‘Just Crisps?’

In 2011, we had the idea of combining our delicious, cold pressed

rapeseed oil with our own home-grown potatoes to produce our very own

hand-cooked potato crisps. Flavoured by hand and available in 6 delicious

varieties, find them on Amazon now and give the whole range a try!

Hone your cookery skills at Seasoned…

There is always something new and exciting on offer at Seasoned Cookery

School. Head over to their website and see what takes your fancy.

www.justoil.co.uk www.seasonedcourses.com www.justcrisps.co.uk

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I: @justcrisps.justoil