Blog posts of '2015' 'August'

 

I have personally picked a selection of oils and vinegars and added them to the shop. These are gourmet oils and vinegars that will add flavor and elegance to your food. They are also great gifts for the food loving friends in your life.

Gourmet Oils
Hazelnut OilWalnut Oil
Lavender-Infused Olive OilEspelette Chili Olive Oil
Olive Oil SprayChili & Spice Olive Oil
Gourmet Vinegars
Red Wine Vinegar with
Raspberries
Balsamic Vinegar
Fig Fruit Vinegar
Raspberry Fruit Vinegar
White Wine Vinegar with
Provençal Herbs
Balsamic Vinegar Spray
Reims Champagne Vinegar
Sherry Vinegar
(Vinaigre de Xérès)
Passion Fruit Pulp Vinegar
White Wine & Tarragon Vinegar
Black Truffle Balsamic Vinegar
Drizzle them on meats, pasta, salads, sauces, and even fruits and desserts. Here are some ideas:
Add on fish and steaks just before serving, coat with pasta, or roast grapes with walnut oil
Drizzle on rack of lamb, soya beef skewers, honey-glazed Fine Green Beans, roasted cod fillet, apricot tart, roasted plums, vanilla ice cream, fruit salad, chocolate mousse.
Use in salads with shaved Parmigiano Reggiano
Make a creamy sauce for chicken, and mix with olive oil for a quick and easy salad dressing.

I first prepared this rack of lamb recipe only because I couldn’t find mint jelly to serve with lamb for a dinner party once. The key is to season the lamb with enough flavor that you don’t need any sauce. It only takes a few minutes to prepare, using ingredients that are already in your pantry.

Ingredients
1 rack of lamb
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable oil
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup seasoned breadcrumbs
1 tbsp grated parmesan
to prepare the beans:
1/2 pack extra fine green beans (unthawed)
1/2 tbsp butter
1 garlic clove, crushed
salt to taste
Directions
Season rack of lamb with salt and pepper on all sides. Heat medium-sized skillet and add oil until almost smoking and sear the lamb on both sides until it reaches a nice brown color, about 6 minutes.
Set the lamb on a plate and let cool slightly.
Preheat oven to 450 deg F.
Combine the mustard and garlic and spread mixture all over the lamb. Combine the breadcrumbs and cheese and press onto the mustard to create a crust on the lamb.
Place the lamb on a baking sheet and cook for 12 to 15 minutes. Let rest for 5-10 minutes.
Prepare the beans while the lamb is cooking or resting. Melt the butter in a skillet over medium heat, and add the beans and garlic and cook until the beans begin to thaw. Season with salt and cook and stir until the beans are lightly browned, about 5 to 10 minutes.
Carve the lamb into individual chops to serve with a helping of the sautéed green beans and red wine.