Monday, 19 May 2014

Fussels' Fine Food Recipes


A simple yet sophisticated way to serve smoked salmon.Serves 4

175g smoked salmon slices
4 teaspoons baby capers, drained
2 small shallots, peeled, finely chopped 
2 tablespoons celery leaves or dill chopped
10 pumps Fussels’ Rapeseed oil
lemon, cut into wedges for squeezing 
  1. Arrange the smoked salmon slices onto 4 serving plates in a single layer
  2. Mix together the capers, shallots, celery leaves or dill, rapeseed oil and season with freshly ground black pepper
  3. Just before serving, spoon the relish over the salmon
  4. Serve with a lemon wedge on the side for squeezing and rustic granary bread and butter

6 ripe, William pears
2tsp cracked black pepper
6tsp caster sugar
1tsp sea salt
5tbsp cider vinegar
2 pumps Fussels’ Rapeseed oil per pear half

  1. Preheat the oven to 200C, 400F, Gas 6. Peel, half and core the pears and lay in a roasting tray cut side up
  2. Place the pepper, sugar and salt in a small bowl and mix well together. Scatter over the pears
  3. Drizzle over the cider vinegar, add 2 pumps of the rapeseed oil per pear half and spoon over 3tbsp cold water
  4. Roast in the oven for 25 minutes. Remove tray from oven and turn the pears over, drizzle over 3tbsp cold water and return to the oven for 15-20 minutes until pears are golden and tender
  5. Serve the pears warm on a platter with goats’ cheese, crumbled feta or air-cured ham

8 pumps Fussels’ rapeseed oil
1 large onion, chopped
1 large red pepper, halved, deseeded and cut into strips
2 cloves garlic, crushed
2 red chillies, deseeded & finely chopped
2 teaspoons ground coriander
1 tablespoon sundried tomato paste
1 x 400g can chopped tomatoes in rich tomato juice 
200mls (1/3 pint) tomato passata
Approx. 300mls (1/2 pint) water
1 x 400g black eye beans, drained & rinsed 
4 tablespoons low fat yoghurt or crème fraiche
1 large ripe avocado, stoned, peeled & sliced 
1 bunch fresh coriander, roughly chopped 
salt and freshly ground black pepper

  1. In a large pan, heat the rapeseed oil. Add the onion and 2 tablespoons water. Cover with a tight fitting lid and gently steam fry for 5/6 minutes until softened. Add the pepper, garlic, chillies and ground coriander and fry for a further 3 minutes. Add the sun dried tomato paste.
  2. Stir in the canned tomatoes, Passata and water. Season and bring to the boil. Reduce the heat and simmer for 15 minutes, adding extra water if the soup becomes too thick. Stir in the black eye beans and simmer for a further 10 minutes.
  3. To serve, stir in half the coriander and ladle the soup into large warmed soup bowls. Swirl each soup with a little yoghurt and top with the avocado and remaining coriander. Serve with crusty bread.

450g (1lb) minced turkey
125g (4 ½ oz) ready grated raw carrot (approx. 3 medium carrots,peeled and grated)
4 spring onions, chopped or snipped 
45ml (3tbsp) green or red ready-made pesto
1 large egg, beaten
freshly ground black pepper
10 pumps Fussels’ rapeseed oil approx.
4 ciabatta rolls warm and split
handful rocket leaves
pepper relish to serve
  1. In a large bowl, mix the turkey with the carrot, spring onions and pesto. Add the egg and season with freshly ground black pepper, stir well to combine really well.
  2. Divide the turkey mixture into 4 and shape into large burgers. Chill in the refrigerator for 20 minutes.
  3. Heat the oil in a large non-stick frying pan, cook burgers for approx. 7-8 minutes each side on a medium heat or until golden and cooked through.
  4. Serve in ciabatta rolls with crisp rocket leaves and a good dollop of the pepper relish
...and the accompanying RED PEPPER RELISH  SERVES 4 
8 pumps Fussels’ Rapeseed oil 
300g (10 1/2oz) frozen sliced mixed peppers
1 red chilli, chopped or a pinch of dried chilli 
1 bay leaf 
1 tablespoon sugar 
2 cloves garlic, peeled and lightly crushed juice 1/2 lemon
  1. Heat the olive oil in a large pan. Add the frozen peppers, chilli, bay leaf, garlic, sugar and lemon juice. Place a piece of wet, crushed greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes or until the peppers are meltingly soft.Remove the paper from the pan and increase the heat to reduce the liquid for approx. 3-4 minutes. Season. The relish will keep in the fridge for several days.
It has been a while since I had recipes feature on the blog. The fresh and summery offerings detailed above is the result of a partnership between TV Chef, Lesley Waters and Somerset Producer, Andy Fussell and their newly launched Cold Pressed Extra Virgin Rapeseed oil in a spray bottle.

As well as featuring recipe instruction and photography, I also like to profile the lives of people who have commendable work ethics, and are doing good things educationally and socially be it near to home or that bit further afield. 

Lesley Waters - Lesley is a former tutor at the Leith's School of Food and Wine, and apart from regularly appearing on television shows and running her Cookery School in rural Dorset, Lesley is also an author of many cookery books. She also happens to be a fitness instructor, and a mother of two! Super Woman!   
Andy Fussell - Farmer Andy, started producing rapeseed oil in 2007 when he first set up the Fussels' Fine Foods business. He has adopted a practice where he preserves his rapeseed by cold pressing (just once). The spray oil used in the recipes above is new and there is nothing added to it, but other oils, dressings; sauces and mayonnaise's that Andy has created, with the addition of other locally sourced ingredients, have been quite special and Fussel's Cold Pressed Chilli Rapeseed Oil is award winning. Super Man!The clever pair are featured below in a promotional shot of the Rapeseed Spray Oil

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