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A bit of Festive Inspiration...

 

A bit of Festive Inspiration...

 

What words would you use describe winter and this time running up to Christmas? A quick ask around family and friends and the words that we hear are magic, festive, cold and cosy and we would certainly agree, however we would add one or two more! Busy is the first one that springs to mind – this is our busiest time with events and shows a plenty! But we’ve been preparing this since the summer with everyone being involved to get our Rapeseed Oil from field to bottle. Over the last few months we’ve spent hours developing brand spanking new products and recipes, designing new packaging, putting in the extra hours producing every drop of our cold pressed best, and spreading the word far and wide! So, whether you order from us online, find us at a farmers’ market or a Christmas event, see us on the shelves of your favourite foodie place or deli, you’ll know every one of our wonderful team has had an input.

With our minds busy at this time we try and make the Christmas holiday as special as we can, it’s our first opportunity to fully snuggle up and spend catch up time with family and friends. The house will be decked with love – a mix of foliage gathered from around the farm, plenty of glitter and sparkle from the Christmas crafting of the little ones, and ornaments on the tree from our childhood too. Magic and nostalgia is all around.

Whether we are relaxing or socialising, food is all around and it’s our way of spreading the love! But we also like to make it as easy as we can, relying on recipes that are tried, tested and totally loved. Time to look forward to the familiarity – again evoking our own family feeling of nostalgia. There’s that word again!

Here’s those special recipes that we bring out at Christmas – it wouldn’t be the same without them. Do give them a try, they could become your own festive favourites too. Get your hands on our NEW Christmas Collection before the big day and you’ll have all the products you need for these recipes in one handy pack with a couple more of our festive favourites too!

From all at YRO we’d like to wish you a Happy Winter, a Merry Christmas and here’s to the New Year and all that brings.

Sweet Baked Cheesy Mushrooms

This makes the most of our Sweet Cranberry Dressing which is only available for a few months. It’s a firm favourite with our customers at this time of year. This makes the perfect start to our Christmas Lunch (or is it Dinner? The debate rumbles on!) but we like it as a side too! This year it will also be drizzled into my stuffing recipe.

Ingredients
Yorkshire Rapeseed Oil Sweet Cranberry Dressing
Portobello Mushrooms, as many as required
Goats Cheese
Bread crumbs (optional)

Method
Lay your mushrooms bottom up on a baking tray. Drizzle over a little Sweet Cranberry Dressing and leave for 10 mins for them to absorb. Top with generous amounts of cheese (and breadcrumbs if you are not looking for a gluten free option) and bake until cooked through.

You can alter the cheeses for anything you fancy. Wensleydale is particularly good, or for a different option use our Dijon and Black Pepper Dressing with Mozzarella!

Suitable for vegetarians.

Garlic, Oregano, Rosemary & Thyme Roast Potatoes

We all know that our Rapeseed Oil makes for the best roast potatoes – it’s legendary! But this year we have bought out a new flavoured oil as part of our Christmas Collection and you can only get your hands this special edition as part of this special pack! And it won’t be around for long!

Ingredients
Yorkshire Cold Pressed Rapeseed Oil with Garlic, Oregano, Rosemary & Thyme (or just our garlic oil if you have it)
6-8 medium potatoes
2 tbsp Plain Flour, seasoned
A handful of fresh Rosemary sprigs, chopped
Salt

Method
Pre-heat your oven to 220oC. Peel and halve (or quarter depending on size) the potatoes, boil for 5-6 minutes to part cook them.

Drain and toss in the seasoned flour.

Remove the potatoes from the flour and toss in lots of the flavoured oil. Fry on the hob for a few minutes until the edges are crisp then transfer into a roasting tin. Add the rosemary and sprinkle with salt. Cook for about 30 mins or until golden brown.
Suitable for vegetarians.

Our Christmas Cake

Now this is something special. Make this ahead and keep it ‘fed and watered’ up until the big day with some of your favourite boozy spirit! For us it’s whiskey and it has to be Spirit of Yorkshire and their 003 Malt - Yorkshire’s first ever single malt from their distillery at Hunmanby Gap. Using casks from Bourbon for spice, sherry for smooth, chocolately notes, and red wine for fruitiness. Perfect!

Ingredients
150ml Yorkshire Cold Pressed Rapeseed Oil, plus extra for greasing the tin
280g plain flour
650g sultanas
300g raisins
200g dates, chopped
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cardamom
1 tsp mixed spice
120ml molasses
180g golden syrup
4 medium free-range eggs, beaten
50g grated carrot
finely grated zest of 1 orange
finely grated zest of 1½ lemons
4 tablespoons Spirit of Yorkshire Whiskey (we use a lot more than this as I like the cake to taste nice and boozy! But this is what the recipe calls for)

Method

Soak the fruit in the whiskey overnight.

Preheat the oven to 140°C/120°C Fan/Gas 1. Grease a 20cm square or 23cm round cake tin with a little rapeseed oil and line it with 3 layers of baking parchment.

Sift the flour into a large bowl, add the sultanas, raisins, dates, bicarb, salt, cardamom and mixed spice and stir well. Add the molasses and golden syrup and mix them in thoroughly. Stir in the beaten eggs, then the rapeseed oil. Add the grated carrot and orange and lemon zest and give it all a good old stir until everything is well combined.

Spoon the mixture into the prepared baking tin – it should reach about three quarters of the way up the tin. Cover the top with a sheet of greaseproof paper and put the cake in the preheated oven. Bake for 2 hours and 15 minutes, then test it with a skewer inserted into the centre of the cake. If the skewer comes out more or less clean, the cake is cooked. If not, put it back in the oven for another 15 minutes, then test again. The cake might need up to 2 hours and 45 minutes, depending on your oven and tin.

Once the cake is cooked, take it out of the oven and leave it to cool in the tin. Then transfer it to a wire rack and allow to cool completely. Wrap the cake in greaseproof paper and foil and store in a cool, dry place until Christmas.

And if you want to make your Christmas cake extra boozy, feed it once a week! Make some holes in the top with a skewer and carefully pour over some more whiskey. Allow it to soak in, then wrap the cake up again.

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