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Recipe Suggestion from Chef Matthew Strefford

Polenta and Great Ness Orange Zest Rapeseed Oil Cake

Ingredients

3 large eggs at room temperature
160g (3/4 cup) sugar
80ml (1/3 cup) Great Ness Orange Zest Rapeseed Oil
1 lemon and 1 orange, zested and juiced
1 tsp vanilla extract
190g yellow polenta
75g (1/2 cup) ground almonds
1/2 tsp salt
1 1/2 tsp baking powder
Icing sugar for dusting 

Method

Preheat the oven to 150C and oil a 24cm loose bottomed cake tin

Whisk the eggs and sugar until light and creamy (about 4 minutes)

Slowly drizzle in the Great Ness Orange Zest Rapeseed Oil, continuing to whisk until all the oil is combined

Whisk in the lemon, orange zest and vanilla

In another bowl, stir together the polenta, ground almonds, baking powder and salt

Sieve this mixture over the eggs and sugar in 3 batches, alternating with the orange juice, folding until just combined

Pour into the oiled cake tin and bake for 40 – 45 minutes until a skewer comes out clean

Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack

Matthew Strefford

Oils used in this recipe:

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Great Ness Cardamom
Rapeseed Oil Ice Cream

Ingredients

200g caster sugar
500ml milk
200ml double cream
5 cardamom pods
105g egg yolk
70ml Great Ness Cardamom Rapeseed Oil

Method

Boil the milk and cream with the cardamom pods. Whisk together the egg yolk and sugar then whisk in Great Ness Cardamom Rapeseed Oil. Pour milk and cream over the eggs. Heat mix until it coats the back of a spoon (about 80C). Leave to stand for 1 hour. Put milk in an ice cream churner till frozen and set.

Oils used in this recipe:

Click the flavour to view the oil

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