Saturday, 20 February 2016

Borderfields #isBetter Challenge & Pesto Recipe


I love those April/May days when driving through rural lanes and you see a vista of bright yellow rapeseed crops in the fields all around you, I find it quite mesmerizing to be honest.   And as stunning as they may look, one has to remember that one of their raison d’etre’s is to create rapeseed oil for cooking and eating.

I’ve always been a fan of rapeseed oil as it does have a pleasant, gentle taste.  So having the opportunity of trying out Borderfields’ range for their #isBetter challenge, was a pleasure to do.

A little about Borderfields themselves – their range of cold pressed rapeseed oils and infusions only uses the finest culinary rapeseed grown in British fields.  Each selected batch of rapeseed is gently pressed and filtered 5 times to achieve its subtle flavour.  Containing half the saturated fat of olive oil, with a near perfect blend of omegas 3, 6, and 9, it also has a high ‘smoke point’ which means it maintains its natural benefits at high temperatures (when frying, roasting etc).
Firstly, I trialed the Borderfields standard rapeseed oil.  I used it in my pancake mixture and I drizzled it over roast potatoes and it gave (especially the potatoes), a softer almost sweeter taste than standard vegetable oil.
Photo:  Word In Veg Ways
Moving onto the Borderfields Infusions range, My Carnivorous Husband (MCH) adopted the Borderfields Chilli infusion oil (as I’m allergic to chillis) and used it fry his steak in.  He said the  red tinge in the oil gave it a difference and although not a strong chilli taste in the oil itself, it did offer subtlety  to the cooked meat.

Photo:  Word In Veg Ways

I liked the Borderfields Lemon Infusion oil which I used when frying sliced mushrooms and it enhanced the extra lemon juice and salt that I added to them.  The mushrooms were then added to my pasta dish, which is always good pairing and a bit of a fav in my house.

I made a very gentle, smooth pesto using the Borderfields Garlic Infusion oil.  With just a hint of garlic it is perfect for those that like the essence of garlic but don’t like having it too strong.  I used this pesto for pasta, but it would also work well for covering potatoes, soup or gnocchi.

These are a great range of oils which showcases the British rapeseed crop really well.  The versatility of the oils means that they lend themselves for all manner of cooking methods, as well as the bonus of possessing a number of positive health benefits.  Also, the infusion bottles and their size mean that they can transported quite easily and would be ideal for camping, picnics, BBQ’s and/or  just as drizzling oils and would complement any condiments table.

Stocked at Sainsbury's, Morrisons and Asda amongst others, they are widely available for you to begin experimenting with for yourself!

What will you make with yours?
Photo:  Pasta with Pesto


 Spinach & Cashew Pesto

20g Cheddar Cheese (or a vegetarian hard cheese)
A drizzle of Borderfields Garlic Infusion Oil
2 handfuls of Fresh Spinach Leaves
25g salted cashew nuts

·         Place the spinach leaves in a bowl and add a splash of hot water from a recently boiled kettle.

·         Mix so that the spinach leaves wilt slightly.

·         Drain any excess water.

·         Place the spinach leaves in to a food processor.

·         Add a drizzle of Borderfields Garlic Infusion Oil.

·         Add the cheese (in small chunk pieces).

·         Add the nuts.

·         If using non-salted nuts, you may wish to add a grinding of salt, but only do this is the nuts are not already salted.

·         Switch on the processor until all the mixture has blended together completely.

·         The pesto will a little more vivid in colour than jarred pesto and perhaps less grainy, but do not let this put you off!

·         Use as you would any pesto for pastas, soups, gnocchi or potato dishes.


Disclosure:    This post has been written following receipt of complimentary samples of Borderfields Oils.  This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR /policy, please see the Press, PR & Food Writing page of this website. 


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