This is the second in a series of blog posts by our Development Chef Robbie Gleave, showcasing our local suppliers.
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Rapeseed Oil. What is it? Who has tried it? Who hasn’t? And if not, why not?!
We are surrounded for months of the year by these bright yellow fields of flowers that stretch for miles, seemingly hundreds and hundreds of acres of these fields. Despite this, there is only one East Lothian rapeseed oil producer: Black & Gold. So on that basis I adopted them as our preferred brand.
There are, I believe 7 other producers across the country. All seem to be doing quite nicely as the interest in home-produced oils increases. Health benefits include being much lower in saturated fats than olive oil and a rich source of vitamin E.
Not only that – the oil tastes great. Oil seed rape is a brassica and so has very definite vegetable tastes and a real nuttiness, with subtle broccoli/cabbage/cauliflower flavours. It’s very good for cooking with and has a high flash point meaning it can get to really high temperatures before it starts to smoke and burn. It’s fantastic for frying meats and fish with fewer health issues, and adding a touch of mustard, fine vinegars, herbs, citrus fruits and garlic – to name a few ingredients – turns the simple taste base into a sensational dressing. Adding this oil to a charred broccoli and cauliflower salad, for example, is a perfect pairing. The family connection makes sense and obviously works.