Recipes

From our customers

Beautiful tasting and easy to work with. Here are some examples of what our customers do with our oils.


Pan fried Sea Bream with a Wild Mushroom and Pumpkin Fricassee and Parsnip Crisps (Serves 2)

Ingredients:

  • 1 Sea Bream fillet
  • 150g wild mushrooms
  • 1 slice pumpkin
  • 1 tbsp Supernature Tarragon Oil
  • Supernature Rapeseed oil
  • 1 lemon zest and juice
  • 1 clove garlic
  • 2 shallots
  • 30g butter
  • 1 sprig thyme
  • 1 parsnip
  • 2 slices pancetta
  • Salt/pepper to taste
  • 1-2 tbsp double cream
  • Corn flour
  • Red amaranth

Method:

Brush the mushrooms and cut into halves. Cut the rind of the pumpkin and cut it into a small dice. Dice the pancetta, garlic and shallot.

Heat tbsp of oil in a pan and add the butter, once the butter is foaming add the pumpkin and cook for 2-3 mins.

Add the pancetta, shallot and garlic and cook for 2 mins then add the mushrooms and saute for 3-4 mins then add the lemon, check the seasoning and adjust as needed.

Peel the parsnip and lightly coat it in cornflour then deep fry at 180c till golden, remove and dry on kitchen paper.

Cut the sea bream fillet in half.

Heat a pan and cook the fish skin side down until it is 2/3rds cooked then turn over and give it 30 seconds and remove pan from heat .