Dressings using Derrycamma Rapeseed Oil
HONEY AND MUSTARD DRESSING
75 ml Derrycamma Rapeseed Oil
25 ml White Wine Vinegar
1 tsp Wholegrain mustard
1 ½ tsp Honey
A few grinds of Black Pepper
1 tsp English Mustard
Shake the honey and white wine vinegar in a screw top jar then add the remaining ingredients.
Shake vigorously and adjust seasoning to taste. Will keep for a week in the fridge.
Always shake before serving.
CHILLI AND LIME DRESING
100 ml Derrycamma Rapeseed oil with Chilli 40 ml Lime Juice
1 clove garlic minced
1 teaspoon chilli flakes
1 teaspoon honey
¼ teaspoon salt
A few grinds of black pepper
Put in a screw top jar and shake well. Will keep for a week in the fridge. Always shake before serving.
Equal quantities of good quality Balsamic vinegar and Derrycamma Rapeseed Oil
1 clove garlic crushed
Shake well before serving.
Will keep for a week in the fridge.
Always shake before serving.
Foolproof Salad Dressing
BALSAMIC DRESSING
50/50
Derrycamma cold pressed rapeseed oil and good
balsamic vinegar, crushed
clove of garlic and a couple of twists of
black pepper.
By far the best way to make a great dressing is to put all in a jar and give it a really good shake - stirring with a fork just doesn't do it.
French Style Vinaigrette
Ingredients:
1 Tablespoon red wine vinegar or lemon juice
1-2 teaspoons Dijon mustard
1 medium shallot, minced (2 scallions,minced can be substituted)
1 Tablespoon finely chopped parsley
salt & freshly ground pepper
4 Tablespoons Derrycamma Rapeseed Oil
optional: 1 teaspoon finely chopped tarragon
Method:
Pour the vinegar into a shallow soup plate and add the mustard, salt, pepper, parsley and shallot (also tarragon if using). Mix well with a fork. Add the Derrycamma rapeseed oil all at once. Keeping the tines of the fork flat against the bottom of the dish, mix well using a circular motion.
Spicy Salad Dressing
1 small chilli, de-seeded and chopped
1 clove of garlic. Crushed
1 teaspoon chopped ginger
1 tablespoon sugar
1 ½ tablespoon rice vinegar
1 ½ tablespoon lime juice
1 ½ tablespoon Thai fish sauce (nam pla)
1 ½ tablespoon Derrycamma rapeseed oil
1 small onion, finely sliced
Black pepper
Combine all the dressing ingredients in a jar and mix thoroughly
