R-Oil recipes

“I use Hamish Campbell’s rapeseed oil for many of our dressings, a wonderful product from a man who cares as much about his oil as we do about our food.”

David Everitt-MatthiasFrom his book Beyond Essence, new recipes from le champignon sauvage.

As a rule, there is no recipe featuring olive oil that can’t be replaced with R-Oil.  The following are a very simple list of basic recipes to help get you started.

Mayonnaise

  • 2 Free-range egg yolks
  • 1 Small tsp dijon mustard
  • 1 tsp White wine vinegar
  • Squeeze of lemon
  • 150 ml R-Oil
  • Pinch salt
  • Pinch sugar
  • 1 tsp Water

Mix your egg yolk, a pinch of salt, a few drops of vinegar and half the mustard in a small bowl. Slowly start to whisk in R-Oil. Once about half is added add lemon juice and water to help stabilise it. Add remaining oil and then salt and sugar to taste.

Mint and Coriander Salsa

Delicious with lamb/ mixed through Puy Lentils or Couscous, substitute the Coriander with Thyme or Chives if you prefer their taste.

  • 30g Bunch of both coriander and mint
  • 2 tsp Grainy mustard
  • Juice and zest of a lemon
  • 2 tsp Sugar
  • 100 ml R-Oil
  • Salt and pepper

Basil Pesto

  • 1 Crushed clove of garlic
  • Large bunch fresh basil
  • 55g Roasted pine nuts
  • 55g Freshly grated parmesan cheese
  • 100 ml R-Oil (adjust to get the correct consistency)
  • Salt and pepper

Gravy

Quite the simplest gravy… even my husband can make it!!

Pour a slug of wine over your meat before it goes into the oven. As a rule, I use red for red meat and white for white…but my daughter recently popped a chicken in the oven for me and saw red wine so poured that over our chicken and it was DELICIOUS, I might have to rethink this one!!

Once your meat is cooked remove it from its roasting tray and leave to rest. Place a spoonful of flour in a bowl and stir in the same amount of R-Oil so that you make a smooth paste (consistency of toothpaste!). Over a gentle heat, whisk this paste into your combined meat/ wine JUS!! to thicken it. If you have stock to hand add that to increase the amount of gravy, if you don’t, use a stock cube and the water from your vegetables! Once all the paste has been stirred in and your stock added, turn up the heat and bring to boil. Ready as soon as you have carved!

Perfect Roast Potatoes

Use a lovely waxy, old variety like King Edward. Peel and place in water. Bring them to the boil and par boil for a couple of minutes just to soften the outsides of each potato. Drain and return to saucepan. Sprinkle a couple of spoonfuls of plain flour over the spuds and then replace lid and shake the pan to distribute flour evenly. Cover the base of a solid roasting tin with R-Oil and place over a high heat. Once smoking add the potatoes (watch out for spitting) and stir them into the oil so that they are coated on all sides. Season and then put into oven at between 180 and 200 C.

Leave for half an hour, turning once, if you have the energy and then serve.

Vinaigrette

3.2.1…
  • 1 Part mustard (1 tsp)
  • 2 Parts vinegar/ lemon (2 tsp)
  • 3 Parts R-Oil (3 tsp)
  • Half teaspoon of sugar or honey
  • Salt and pepper

Either place in a bowl and whisk or a jar and shake!

Spicy Marinade

Suitable for just about any meat/ fish / vegetables
  • 3 tsp Fresh lime juice
  • 2 tsp Sweet chilli sauce
  • 1 tsp Fish sauce
  • 1 tsp R-Oil
  • 2 tsp Brown sugar
  • Chopped coriander to taste
  • Finely sliced spring onions can be added should you like them!

Carrot Cake

For the cake:

  • 250g Caster sugar
  • ½ Pint of R-Oil
  • 3 Eggs
  • 175g Plain flour, sieved
  • 250g Raw carrot
  • 1tsp Bicarbonate of soda
  • 1tsp Baking powder

For the icing:

  • 175g Full fat cream cheese
  • 175g Softened unsalted butter
  • 250g Sieved icing sugar
  • Vanilla pod/ drop vanilla essence

Mix the caster sugar and R-Oil in a bowl and then beat in the eggs one after another.

Stir in the grated carrot and then sieve all the dry ingredients into the bowl and mix well. Turn into an oblong baking tray (30-35cm) and bake in the oven at 180c, 350f for about 30 mins or until a knife comes out of the middle of the cake clean.

To make icing, place all ingredients in a mixing bowl and beat well. Spread on cake whilst in the tin, chill and cut into squares.

Mix the caster sugar and R-Oil in a bowl and then beat in the eggs one after another.

Stir in the grated carrot and then sieve all the dry ingredients into the bowl and mix well. Turn into an oblong baking tray (30-35cm) and bake in the oven at 180c, 350f for about 30 mins or until a knife comes out of the middle of the cake clean.

To make icing, place all ingredients in a mixing bowl and beat well. Spread on cake whilst in the tin, chill and cut into squares.