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Recipe Suggestion from Chef Ian Matfin

Pan fried Sea Bream with Beetroot Jelly, Fennel Salad and Great Ness Orange Zest Rapeseed Oil Vinaigrette

Ingredients

2 Sea Bream fillets

Scale and remove pin bones
2 tbsp of Great Ness Rapeseed Oil Classic
Salt and pepper
Lemon juice
Chervil

Leave to one side until ready to finish the dish

Beetroot Jelly

150ml beetroot juice
25g caster sugar
25ml ruby port
½ star anise
25ml red wine vinegar
¼ tsp mustard seeds
2 leaves gelatine soaked

Method

Place all ingredients in a pan except the gelatine

Bring to the boil and pass through a fine sieve

Add the gelatine until dissolved

Pour into a container lined with cling film and leave to set

Fennel Salad

½ fennel bulb sliced finely
Juice from ½ a lemon
Pinch of sea salt
1 tbsp chopped chives
2 tbsp Great Ness Orange Zest Rapeseed Oil
Freshly ground black pepper

Method

Slice the fennel and mix with the lemon juice and a pinch of the sea salt

Leave in the bowl for 30 minutes to marinate.

Squeeze the fennel to remove any excess liquid. Place in another bowl and add the chopped chives and the Great Ness Orange Zest Rapeseed Oil and mix well. Season with salt and pepper.

Orange and Great Ness Orange Zest Rapeseed Oil Vinaigrette

4 oranges – 2 peeled, segmented and diced, 2 zested and juiced
50ml white wine vinegar
200ml Great Ness Orange Zest Rapeseed Oil

Method

Place the orange juice and zest in a pan and bring to the boil

Reduce this until it becomes like syrup

Whisk in the vinegar then the Great Ness Orange Zest Rapeseed Oil

Transfer to a clean bowl and add the diced orange segments

To finish the dish

Heat a non-stick frying pan with the flavoured Great Ness Orange Zest Rapeseed oil

When hot, season the fish with salt and pepper and place in the pan – skin side down for 2 – 3 minutes

Then turn over the fish and cook for another 30 seconds

Remove from the pan and add a couple of drops of lemon juice

Place the fennel salad in the middle of the plate

Dice the jelly into 1cm square cubes and place 5 jelly cubes around the plate

Lightly warm the vinaigrette in a pan and spoon a little over the fennel salad then place the fish on top

Finally spoon some of the vinaigrette around the plate

Garnish with a few sprigs of chervil and serve

Ian Matfin

Ian’s Tips – using other Eastern Selection Great Ness Rapeseed Oil Flavours

Cardamom Rapeseed Oil

Can be used to pour over ice cream or infuse the base mixture to enhance flavour

Lime Rapeseed Oil

Can be used also with the Cardamom Rapeseed Oil to create a wonderful aromatic Asian/ Oriental stir-fry

Oils used in this recipe:

Click the flavour to view the oil

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