Have you experimented with any of our herb infused oils yet? If you’re looking for some recipe inspiration on what type of dishes that our herb oils can be added to, then read on!
Our infused oils are great for garnishing sweet and savoury dishes and can be utilised for their powerful flavours. Our oils are very popular with chefs, home cooks and mixologists. We have lots of amazing recipes to share with everyone, from spicy tomato soup and pan fried trout to prawn and pork dumplings.
We were kindly sent the recipe for pan fried trout by Masterchef 2019 runner up, Jilly McCord. Jilly McCord is an incredible chef who creates an array of mouth-watering recipes. This particular recipe uses our lemon verbena herb oil and is super easy to make.
Our lemon verbena infused oil compliments both sweet and savoury meals. It can be used to infuse jellies, jams, ice creams and even a pot of homemade brew! In this recipe, our lemon verbena oil is used to create a lemon infused buttermilk sauce – how delicious does that sound?!
Ingredients
Sea Trout Fillets (Salmon would work too) (2)
Baby Gem Lettuce (1)
Frozen Garden Peas (100g)
Shallot (1)
White Wine (100ml)
Buttermilk (100ml)
Double Cream (50ml)
Lemon Juice (1/2)
Lemon Verbena Oil (Nurtured in Norfolk)
Pan Fried Trout with Lemon Verbena Oil
Method
Sauce
Chop your shallot and sauté in a pan with a little butter and oil. Once soft, add the white wine and reduce until the white wine has almost evaporated. Add the buttermilk, cream and lemon to the pan and heat gently. Strain the sauce through a sieve and set aside until ready to use. Season to taste
Peas
Steam in hot water and for 2 minutes and the refresh in ice cold water
Fish
Dry the fillets with kitchen towel. Heat a heavy based pan until smoking hot. Season with salt and pepper and a little oil and place skin side down. Use a spatula to maintain pressure on the fish and create a crispy skin. Cook until the fish is cooked halfway up and turn over for a further minute. Squeeze a little lemon over it and keep warm until ready to serve
Lettuce
Heat a heavy based frying pan until very hot. Cut the baby gem lettuce in half and drizzle a little sunflower oil on the flat side. Place flat side down in the pan until charred
Warm the peas in a pan and heat the sauce in a separate pan. Plate the fish, with the charred lettuce sitting upright and peas scattered on the plate. In a jug, add the lemon verbena oil to the buttermilk sauce and gently stir.
If you’re a lemon lover, then Jilly McCord has created the perfect recipe for you!
SusyB Living is a great food and gardener content creator, so be sure to go and give her a follow on Instagram! If you LOVE tomatoes, then this spicy tomato soup is exactly what you need on a winter evening.
Our basil infused oil is known to compliment tomatoes, garlic, onion and adds a unique twist to an array of dishes.
Ingredients
Tomatoes (3kg)
Onion (1 Diced)
Garlic Cloves (6 Chopped)
Bay Leaves (2)
Thyme (Bunch)
Red Chilli (1/2 deseeded & finely chopped)
Red Peppers (2 deseeded & diced)
Basil (1 Bunch)
Vegetable Stock (as needed)
Olive Oil
Salt (Season)
Pepper (Season)
Basil Herb Oil (Nurtured in Norfolk)
Spicy Tomato Soup with Basil Herb Oil
Method
For the dehydrated tomatoes, weigh out 2kg of tomatoes and quarter them (set aside the remaining 1kg). Season with salt and pepper and cook them at 80°C fan/100c oven for 4 hours
To make the soup, sweat the onions and garlic in some olive oil with a pinch of salt, don’t let the onions colour in the pan. While this is happening, chop the remaining 1kg tomatoes
Add the bay leaf, thyme, and chilli, cook for a further 3 minutes then add the peppers, basil, chopped tomatoes and dehydrated tomatoes
Cook for an hour, stirring from time to time and adding vegetable stock to make sure it doesn’t dry out – you need enough liquid to simmer away nicely. The idea is to soften the ingredients in the pan and really concentrate the final flavour
While the soup is simmering away, make the tomato dice. Cut the remaining 4 fresh plum tomatoes, de-seed and chop into a fine dice and set aside
When the soup is ready, transfer the soup to high-powered blender and blitz until super smooth, adjusting the consistency with a little extra vegetable stock and seasoning to taste if required.
To serve, pour some soup into each bowl and garnish with the dice, basil oil, a few drops of balsamic and some basil leaves
If you enjoy spicy dishes, then this recipe is for you!
This recipe makes Prawn and Pork Potsticker Dumplings with dipping sauce and coriander oil by the fantastic Jilly McCord.
Coriander infused oil is great for using in meat and seafood dishes and pairs well with other aromatic herbs.
Dumpling Ingredients
Pork Mince (250g)
Raw Prawns (250g)
Coriander (Small bunch)
Garlic (1 clove & minced)
Ginger (Thumb sized & grated finely)
Lemongrass (1 chopped finely)
Soya Sauce (1 tbsp)
Fish Sauce (1 tbsp)
Sesame Oil (1 tbsp)
Cornflour (1 tsp)
Red Chilli (1 finely chopped)
Breadcrumbs (Small handful)
Lime Zest (1 or chopped kaffir lime leaves)
Gyoza Wrappers (1 packet)
Coriander Herb Oil (Nurtured in Norfolk)
Dipping Sauce Ingredients
Soya Sauce (1 tbsp)
Rice Vinegar (1 tbsp)
Lime Juice (1)
Sesame Oil (1 tbsp)
Coriander (Chopped)
Red Chilli (Chopped)
Prawn & Pork Dumplings with Coriander Herb Oil
Method
Roughly chop the chilli and lemongrass. Grate the ginger and garlic
Use a food processor and add the prawns, pork and all other ingredients
Pulse the mixture until combined, but not entirely smooth
Take the gyoza wrapper sand place a teaspoon of mixture in the centre. Place the wrapper in the centre of your hand and use your finger to run some cold water round the outside. Now pinch and pleat the two edges together (use a you tube video to see how!)
In a bowl, mix together the dipping sauce ingredients
To cook the dumplings, heat a sauté pan with a lid. Add a tablespoon of sunflower oil to the pan and heat until sizzling. Place the dumplings in the pan and sear the bottom until golden brown. Now add 150ml of water to the pan and put the lid on. Turn the temperature down and put the lid on the pan and steam the dumplings for 4-5 minutes, or until cooked through and water evaporated. You should get a crispy bottom and a lovely steamed dumpling
To plate, place the dipping sauce in a small ramekin. Place the dumplings on the plate and drizzle the Nurtured in Norfolk coriander oil around the plate and over the dumplings. Garnish with micro coriander and shredded spring onions
I also plated with some quick pickled cucumber – use a potato slicer to slice long pieces. Salt the cucumber strips for 10 mins and then squeeze out moisture with your hands. In a bowl, mix 2ooml of white wine vinegar, 1 tbsp rock salt and 1 tbsp sugar – dissolve. Add the squeezed cucumber and allow to pickle for at least 30 mins
This recipe is the perfect comfort food after a long stressful day! It’s packed full of flavour and something that everyone can get involved with whist making.
Susy B Living has crafted another recipe for you all. It’s another recipe for you tomato enthusiasts to try.
Heat the oven to 190c/170 fan/Gas 5. Put the chopped tomatoes into a roasting dish or tin. Add the garlic, nearly all of the basil, chilli and drizzle with olive oil. Season with salt and pepper as well
Roast the tomatoes for about 30 mins until soft
Take the dish out of the oven and crack some eggs into any crevice’s in the mix. Season them. Turn up the heat of the oven to 220c/200 fan/Gas 7. Cover the dish or tin and bake for about 7 mins
Take the dish out and sprinkle with cheese. Don’t forget to drizzle your Basil Oil over the top
We always love to see our customers content, so if you do decide to make any of these recipes –please share the final result with us!
Pan Fried Trout with Lemon Verbena Oil
Spicy Tomato Soup with Basil Herb Oil
Prawn & Pork Dumplings with Coriander Herb Oil
Roasted Tomato & Eggs with Basil Herb Oil
