Stuffed Mushrooms and Roasted Pumpkin Seeds using Yorkshire Rapeseed Oil

29 Oct

Yorkshire Rapeseed Oil

What could be better??!! A fabulous cooking oil, grown and made close to home, with a high smoking point for frying and with less saturated fat than olive oil!

This is Yorkshire Rapeseed Oil. A family team who started out only 5 years ago at farmers markets with one flavour who now have a huge range.

Millies in Leeds arranged for me to try out the original flavour deli oil and the oil with mixed herbs. The Yorkshire Rapeseed Oil is currently availabe in their Yorkshire Hamper which would make a great Christmas present for anyone loving local produce. For more information, see here.

I have used the original coldpressed rapeseed oil for general frying. It has a subtle flavour  and a high smoking point so is great for frying onions, eggs, meat and all the usual other things too.

I have two recipes for here to use the oil with mixed herbs, one very topical for this week!

Stuffed Mushrooms straight from the oven

Stuffed Mushrooms straight from the oven

Simple Stuffed Mushrooms Serves 3

Ingredients:

3 large flat mushrooms

1 slice of bread whizzed into breadcrumbs in the food processor

50g grated cheese

1-2 tbsp Yorkshire Rapeseed Oil with Mixed Herbs plus extra for drizzling

Great as a snack or a starter

Great as a snack or a starter

Method:

  1. Remove the stalks from the mushrooms and chop finely. Mix with the bread crumbs, cheese and 2 tablespoons of the oil.
  2. Divide this mixture between the three mushrooms and drizzle with a little more oil.
  3. Bake at 180C for 15 minutes until the topping is crispy and the mushroom is cooked through. Serve with salad as a starter or light lunch.
Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Here's the cheeky chappy who gave us his seeds

Here’s the cheeky chappy who gave us his seeds

Roasted Pumpkin Seeds

Ingredients:

Seeds from one pumpkin (or other squash)

1-2 tbsp Yorkshire Rapeseed Oil with Mixed Herbs

Salt and black pepper

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Method:

  1. Remove all stringy bits from around the seeds and wash in a colander.
  2. Dry overnight on kitchen paper laid on a tray or baking sheet.
  3. Put the dry seeds in a bowl with the oil and salt and pepper to taste. Mix well and place on a large baking tray. Bake at 140C for 45-60 minutes until the seeds are browned and crisp. Stir every 15 minutes during the baking time.
  4. Leave to cool and serve as a nibble or topping for salads or soups.
Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

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