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The Old Stables

Holmfirth

HD9 2NP

 

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YORKSHIRE DRIZZLE

TARTARE SAUCE

suitable for vegetarians

INGREDIENTS

3 Egg Yolks
2 tbsp White Wine Vinegar
200ml Yorkshire Drizzle Original Rapeseed Oil
100g Capers
150g Gherkins, chopped
Juice of half a Lemon
Half a Shallot, finely sliced
2 tbsp Fresh Flat Leaf Parlsey, chopped
 

METHOD

Whisk together the egg yolks and wine vinegar. 
 
Slowly add the oil whilst continuing to whisk until all the oil is incorporated and the mixture is thick and light in colour.
 
Stir in all the remaining ingredients except the lemon juice.​
 
Season to taste with salt and black pepper.​
 
Taste and, if required, add the lemon juice.​
 
Put into the fridge until ready to use. 
 
Serve with fish, escalopes of veal, pork or chicken or any savoury food served in breadcrumbs or batter.

WARM SALAD OF CHICKEN, BACON WITH RAPESEED OIL

INGREDIENTS

3 Chicken Breasts
6 Rashers of Streaky Bacon, grilled until crisp
1 bag of Mixed Salad Leaves
200g of Cherry Tomatoes
3 Tablespoons of Cranberry Sauce
3 Tablespoons of Yorkshire Drizzle Rapeseed Oil
Juice of half a Lemon
½ Tablespoon of grain mustard
 

METHOD

Snip the grilled bacon into 1cm pieces.
 
Slice the chicken breasts into strips approximately 1-2 cm wide and pan fry in a little of the original rapeseed oil over a medium heat until cooked through.​
 
Add the cranberry sauce to warm through with the chicken.
 
Meanwhile mix the original rapeseed oil, lemon juice and grain mustard to create a dressing.
 
Tumble the leaves and cherry tomatoes in a salad bowl, add the dressing and mix to coat the leaves.
 
Add the warm chicken and cranberry sauce mixture along with the bacon to the salad bowl and toss well.
 
Serve immediately and enjoy!

YORKSHIRE DRIZZLE

MAYONNAISE

suitable for vegetarians

INGREDIENTS

2 Egg yolks
1 tbsp white wine vinegar
250ml Yorkshire Drizzle Original Rapeseed Oil
1 Garlic Clove, crushed
1 heaped tsp Powdered Mustard
1 level tsp Salt
Freshly milled Black Pepper
METHOD
Put the egg yolks into a bowl, add the crushed garlic, mustard powder, salt and black pepper and mix well.
 
Slowly, drop by drop, add the original rapeseed oil to the mixture whilst whisking.
 
Once the mixture gets lumpy after several drops, add the white wine vinegar.
 
Continue to add in the rest of the rapeseed oil until all the oil is added to the mixture.
 
Season to taste with additional salt and black pepper.​
 
Put into the fridge until ready to use. 
 
Serve with potato wedges, spiced crispy chicken or as part of a club sandwich
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