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Rapeseed oil recipes

Suzi's crostinis

crostiniThinly slice some baguettes, drizzle Yellow Fields on them, season with salt and pepper and slowly bake in the oven for about 40 mins, hey presto some really tasty crostinis (that can be frozen) to spread with the likes of pate or tapenade.

"I normally do these with olive oil and garlic - but I have to say they were far tastier with your oil - so thanks!"

Foolproof salad dressing

50/50 Yellow Fields cold pressed rapeseed oil and good balsamic vinegar, crushed clove of garlic and a couple of twists of black pepper.

By far the best way to make a great dressing is to put all in a jar and give it a really good shake - stirring with a fork just doesn't do it.

Wendy's prawns

prawns 6-8 tbsp Yellow Fields rapeseed oil
500g raw prawns
1 free range egg
2 tbsp finely chopped onion
2 cups cooked rice (cooled down)
250g mushrooms sliced
1 medium red pepper diced
4 spring onions
3-4 cloves garlic
1 tsp dried chilli flakes
3 tbs soya sauce
Pinch or 2 of salt

Place prawns in bowl with 3-4 tbsp cold pressed rapeseed oil and a clove of finely chopped garlic. Leave for an hour. Heat large frying pan and add enough oil to fry the finely chopped onion for a couple of minutes until soft. Then pour over a lightly beaten free range egg, with a pinch of salt added, to make a thin omelette. Flip over when nearly cooked and put aside to cool.

Now add the prawns and oil they have been marinating in, add a pinch of salt and cook on a high heat for 2-3 minutes. Don't over cook. Remove and put aside.

Add the rest of the chopped garlic, dried chilli flakes (less if you don't like it too hot), add the mushrooms first and cook for a minute, add the pepper and cook for another minute or so.

Now add the cooked rice and mix through thoroughly, then add soya sauce and stir through. Check seasoning, then lightly stir through the prawns and finely sliced omelette. Spread with finely sliced spring onions and serve. Nice with a glass of chilled Riesling.

Imogen's yellow cookies

150g plain flour
50g of caster sugar
2 tablespoons of yellowfields oil

mix up
squeeze
bake
put smarties on top

Ally Dene's Chocolate Cake

Can't beat butter? - try this succulent chocolate cake using Yellow Fields cold pressed rapeseed oil

175g of 70% dark chocolate
225g of grated courgette
2 medium eggs
170ml Yellow Fields rapeseed oil
200g self raising flour
100g caster sugar
50g chopped walnuts
pinch of salt

Preheat oven to gas mark 4 (180C). Line the cake tin or loaf tin with baking parchment or oiled grease proof paper. When melting chocolate keep in mind that overheating makes it granular and dull. Break it up into small pieces. Place it in a basin fitted over a barely simmering pot of water taking care the water doesn't touch the bottom of the basin. Stir gently with a wooden spoon until it is all melted.

Method:
Grate the courgette. Mix the flour, sugar and salt in a mixing bowl. Melt the chocolate. Break the eggs into a bowl containing the cold pressed rapeseed oil, beat the eggs and oil until pale and emulsified. Add this mix to the flour, sugar, salt. Stir gently to bind it together. Now add the grated courgette and melted chocolate. Using a wooden spoon stir until thoroughly mixed. Add the walnuts.

Pour the mix into the lined tin. Put it in the middle of the oven for 1&1/2 hours. (After 3/4 hour turn the temp down a little). The cake is cooked when it feels firm but springy when pressed. Remove from the oven and let it cool on a wire cooling tray.

This is a rich moist, dark, bitter sweet cake - icing isn't necessary - in fact we discourage it and it is illegal in some countries.

Sue's yummy carrot & courgette cake

200g (7oz) SR flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
350g (12oz) of caster sugar
3 large free range eggs
250g (9oz) Yellow Fields rapeseed oil
60g (2
½oz) chopped walnuts
60g (2½oz) desiccated coconut
175g (6oz) equal quantities of grated carrot and courgette (skin on)
 
Tin: 24cm (9 inch) loose bottomed cake tin or lined 12 x 8 inch oblong
 
Preheat oven to 170C, 325F, gas mark 3
 
Beat oil and sugar together for 1 minute.  Add wet ingredients, followed by dry.  Bake for 1-1/2 hours until a skewer comes out clean when inserted into middle.  Cool completely before removing from tin.  Can be frozen at this stage.
 
Optional frosting
 
225g (8oz) cream cheese
95g (3½oz) soft butter
50g (2oz) icing sugar
½ tablespoons maple syrup
40g (½oz) chopped walnuts to decorate
 
Beat sugar, syrup and butter until smooth.  Add cream cheese and beat again until light and smooth.  Cover top of cake and sprinkle with walnuts.  (Can use hand whisk or mixer)

Spicy chicken salad (serves 4)

300g cooked chicken breast, cut into fine strips
200g firm lettuce, shredded
1 medium carrot, grated
fresh coriander, chopped

Dressing:
1 small chilli, de-seeded and chopped
1 fat clove garlic, crushed
1 teaspoon chopped ginger
1 tablespoon sugar
1½ tablespoons rice vinegar
1½ tablespoons lime juice
1½ tablespoons Thai fish sauce (nam pla)
1½ tablespoons Yellow Fields rapeseed oil
1 small onion, finely sliced
black pepper

Combine the dressing ingredients in a bowl or jar and mix thoroughly. Mix the salad ingredients in a large bowl then pour the dressing over them and turn until everything is well coated. This also makes a delicious dressing for big fat prawns served over shredded lettuce leaves.