Blog Articles

 
 
17/10/2017
Pumpkin Cup Cakes Recipe
Chef: Tom Roberts Location: Sweeney Hall, Oswestry Website: www.sweeneyhall.co.uk A nice simple recipe to make approx 20 nice size cupcakes perfect for Halloween  250g Self Raising Flour 2 teaspoons of ground Cinnamon 400g Caster Sugar 300ml Bennett & Dunn Rapeseed Oil 120g Chopped Walnuts  4 beaten Eggs 350g peeled and grated pumpkin  Pre heat oven 200c  Start by sieving together the flour, Cinnamon and Sugar. Then mix the oil and eggs together and slowly combine them to the flour mix in a mixer or fold by hand, next add the pumpkin and walnuts to the mix, next line Yorkshire pudding tins with muffin cases Divide mix between cases and bake for 20mins 200c fan oven Allow to cool and then you can ice your cupcakes; Basic butter icing mix 175g cream...

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21/02/2017
Pan seared Finnebrogue Oisin Venison Fillet
Chef: Chris Burt  Peach Tree , Shrewsbury  Pan Seared Finnebrogue Oisin Venison Fillet -  Carrot Purre - Alliums - Chanterelle Mushrooms - Radish - Onion Ash - Liquorice Jus Ingredients 250g Finnebrogue Oisin Bennet & Dunn rapeseed oil 400g peeled, topped & tailed carrots 1 large shallot 1 medium red onion 2 large white onions  50ml cream 10g onion ash 2 bay leaves 1 radish 50g salted butter 25g chanterelle mushrooms 5g liquorice compound 200ml game stock maldon sea salt cracked black pepper Method - With a good glue of Bennet & Dunn rapeseed oil, coat the venison, salt & pepper now please, to your - Bring a pan of salted water to a boil, add the carrots & simmer till soft, do not refresh, instead leave in the water...

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15/02/2017
Parsnip, Lemon and Rapeseed Oil Cake
Recipe By: Dan Gibbons Location: Origin's Shrewsbury  Website: www.shrewsbury.ac.uk/origins This is a fantastic cake that blends parsnips and lemon together for a sweet spiciness, with a fantastic addition of rapeseed oil.  Ingredients: 375 g parsnips, 1 lemon 350 g golden caster sugar 250 g self raising flour 1 teaspoons baking powder 2 teaspoons ground cinnamon salt 250 ml rapeseed oil 4 eggs 1/2  vanilla pod, (or 1 tsp pure vanilla essence) Directions: 1. Preheat the oven to 180ºC/gas mark 4. Mix the grated parsnips, lemon zest and juice into a bowl and mix 2. Add the caster sugar, plain flour, baking powder, cinnamon, pinch of salt and rapeseed oil into a separate bowl and mix together. When smooth, add eggs one by one,...

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06/02/2017
Confit Belly Pork, pan fried scallops, carrot and fennel puree with a cider mustard and sorrel dressing
Recipe By: Rory Bunting Location: The Oak Wigmore Website: www.theoakwigmore.com Ingredients for the belly: 1. ¼ side off belly pork 2. ½ a head of unpeeled garlic 3. Fresh thyme  4. 6-10 fennel seeds 5. Bennett & Dunn Rapeseed oil to cover Liberally season your pork and leave overnight to leach some of the water.  After 10 hours rinse and dry your meat placing it in an oven safe baking tray deep enough to cover the meat completely with an inch or so to spare.  Place the other ingredients with the pork and cover completely with Rape seed oil (don’t worry this can all be reused). The pork is then placed in an oven at 160 degrees for 4 hours, low and slow.  Once cooked remove from the oil keeping the excess. Now you need to press the pork by sandwiching it...

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30/01/2017
Eggs Bennett & Dunn
Recipe By: Rory Bunting Location: The Oak Wigmore Website: www.theoakwigmore.com Ingredients for the sauce ½ a shallot finely A pinch of dry tarragon 50ml white wine vinegar  A small pinch of chilli flakes 3 egg yolks 50-100ml of rape seed oil Small handful of chopped chives Directions 1/3 fill a pan of water adding salt to reduce the boiling temperature at the same time prepare your toast, fill and boil the kettle. Place a large metal or ceramic bowl into the pan creating a Baine Marie and into this bowl add the vinegar shallot tarragon and chilli flakes.  Bring the water to the boil and reduce the liquid by 4/5 turn the water to the lowest setting on your range and remove the bowl from the heat. After 30 seconds to a minute depending on the thickness of...

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23/01/2017
Potato Salad with Rapeseed Mayonnaise
Recipe By: Dan Gibbons Location: Origin's Shrewsbury  Website: www.shrewsbury.ac.uk/origins Serving Size: 4 Ingredients: Rapeseed mayonnaise 500 ml of  Bennett & Dunn 2 egg yolks 2 teaspoons dijon mustard 1/2 lemon, juiced Salt Pepper Potato Salad 600 g new potatoes 1 tbsp  fresh parsley, chopped 1 tbsp  fresh Basil, chopped 1 pinch black pepper Directions: 1. Mayonnaise - To make the mayonnaise, place the egg yolks, mustard and lemon juice into a large bowl and whisk together.  Continue to whisk at a steady pace and slowly add the rapeseed oil - being very careful to make sure the mixture does not split. As the mixture begins to emulsify you should start to see the sauce thicken. 2. Once all the rapeseed oil has been added. Add salt and...

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16/06/2011
Maple glazed Duck Leg Confit Salted Almonds and Plum Soy Coulee
Chef: Tom Roberts Location: Sweeney Hall, Oswestry Website: www.sweeneyhall.co.uk To all you foodies out there....We are privileged to supply some of the best Chefs in Britain who are going to share some of their delicious recipes with you to recreate at home, but, before you eat your yummy creation SEND US A PHOTO to win a free 500ml bottle of delectable Bennett & Dunn rapeseed oil.  Our Chef will judge the winner....it's all about the presentation on this one! But...we could be swayed if friends and family who enjoyed the eating wanted to rate you Marks out of Ten!   Good Luck, have fun and enjoy..... Closing date 31 Deember For the confit... 2 duck legs 200ml duck fat 200ml Bennet and dune rapeseed oil 2 cloves of garlic crushed Small bunch of thyme Small...

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