The latest product that I've been lucky enough to try as part of my ongoing quest to be the BBC Good Food Show's most annoyingly enthusiastic blogger was some fabulously garlicky rapeseed oil. Yorkshire Rapeseed Oil is produced over in North Yorkshire not far from my old stomping ground of York and, to be honest, was an easy sell. D and I always tend to use rapeseed oil as our house standard not just because it is a local thang but also because we love the flavour - light, very slightly grassy, very slightly nutty, it is great on its own and perfect for cooking. Yorkshire Rapeseed Oil for the win.
I must admit that, in the past, I've thought the idea of flavoured oils slightly gimmicky but this garlic oil may well have started to convert me. The problem with garlic is that it is very, very easy to burn - adding a subtle garlic hit through oil instead is genius. I used it to roast tomatoes and aubergine earlier this week and was very pleased with the results.
Along with the oil itself, I received a book whose title I have shamelessly poached for this post which made for very interesting reading, not least because the number of cake and pudding recipes in there really emphasised the versatility of rapeseed oil. I do have a tendency to reach for butter when I'm baking but I'd definitely be up for using oil as an alternative. From a health point of view I've completely lost track of where we are in the whole good fat, bad fat, three bags full fat debate, I'm mainly interested in using the best tools for the job. If oil makes a good cake or a good scone then, fine, I'm on it.
Dipping my toe in these waters, I knocked up a batch of cheese and garlic oatcakes using the garlic oil. The results made me wonder why I ever buy oatcakes. Give them a go - maybe with different flavoured oils (my book tells me that Yorkshire Rapeseed oil also make herby oil, peppery oil and spicy oil - the tinkers) or different cheese or (sob!) no cheese.
25g mature cheddar, finely grated
Tbsp garlic rapeseed oil
Up to 50ml freshly boiled water
Makes 8-10 oatcakes
Top cook tip! Don't have any oatmeal to hand? Just do as I did and blitz any oats you have knocking around the cupboard (I used a 50:50 blend of jumbo rolled oats and steel pin cut oats).
Preheat the oven to 160 and line a baking sheet with parchment.
Place your oatmeal, or blitzed oats, into a large bowl with the finely grated cheddar, plenty of black pepper and a pinch of salt, and toss together lightly.
Pour in the oil and, preferably using your hand in a sort of claw shape, gradually combine with the dry ingredients. Add the water a drop at a time until the mixture comes together into a soft dough.
For shaping these babies, I found the easiest thing was to take a small piece of dough, form into a ball and press flat between my two palms. The result is somewhat more rustic than the picture in the book but it worked and was amusing to do.
Bake the oatcakes for 20 mins or so until firm and golden and beginning to brown at the edges. It's advisable to flip them halfway through cooking to ensure an even bake.
Scoff. Preferably with additional cheese.
Thank you, Yorkshire Rapeseed Oil!