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Winner of a TRIPLE GOLD AWARD & SUPREME CHAMPION
IN THE GREAT TASTE AWARDS 2010
(Guild of Fine Food)
Vegetables
Vegetable
Ingredients:
Directions:
Roasted Vegetables
Directions:

Almost any combination of vegetables will roast beautifully with a few generous dashes of Cobnut Oil.  Try sweet potato (peeled and chopped) with normal roast potatoes and parsnip.  Maple syrup drizzled on the parsnip will bring out the sweetness.  Toss all ingredients in Cobnut Oil, add salt and pepper to taste and roast in a hot oven until the potatoes are crisp.  Cut the potato slightly smaller than the other ingredients, as it will take longer to cook.

A more colourful combination would be mushrooms, peppers, onions, tomatoes and asparagus.  Sprinkle with rosemary and oregano.  Add the asparagus for the final 10 minutes, so it retains some texture.  Toss in Cobnut Oil and serve with black pepper.  You could add some black olives and crumbled feta cheese to make a light supper dish, served with crusty white bread.

Alternatively, simply steam some purple sprouting broccoli or green beans and drizzle with Cobnut Oil for a quick and tasty accompaniment.

Ratatouille
Ingredients:
  • 1/4 cup Cobnut Oil
  • 2 onions, finely sliced
  • 3 red or green peppers, cut into one inch squares
  • 2 aubergine cut into 1/2 inch cubes
  • 2 courgette cut into 1/2 inch cubes
  • 4 cloves garlic, minced or crushed
  • 2 pounds tomatoes, chopped (or for simplicity, a tin of tomatoes)
  • 1 tablespoon minced fresh thyme
  • salt and pepper
  • 1/4 cup chopped fresh basil
Directions:

Heat Cobnut Oil in a heavy soup pot on medium heat.  Add onions.  Add the chopped  peppers to the pot, stirring well. Add the aubergine, ensuring it is coated with Cobnut Oil from the pan.  At this point all the olive oil will have soaked into the aubergine, so you need to stir often to keep things from burning until they soften.  Because Cobnut Oil has a higher burning point, you should find this easier than with conventional oil.

Chop the courgette and stir it in once the aubergine has softened.  Chop the garlic and add to the vegetables, stirring well.  Add the tinned tomatoes and stir well. Mince the thyme and add it along with salt and pepper to taste. Stir well and cook for two minutes. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes. Stir in basil and remove from heat.

Ratatouille keeps well in the fridge. 

Serve with baked potatoes and melted cheese for a warming autumn supper.

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