Kentish Cobnut Oil from Hurstwood Farm, Cobnut Oil, Cobnut Oil Recipes, Buy Cobnuts and Cobnut Oil

Winner of a TRIPLE GOLD AWARD & SUPREME CHAMPION

IN THE GREAT TASTE AWARDS 2010

(Guild of Fine Food)

Salads

Roquefort dressing & Avocado

Roquefort dressing:

Cobnut oil is wonderful used in place of olive oil in your favourite dressing – or just drizzled directly onto your salad.

Stir cobnut oil into crumbled Roquefort cheese along with a little sherry vinegar. It makes a lovely creamy nutty dressing. Cobnut oil and sherry vinegar go well together.

Avocado:

Drizzle cobnut oil over half an avocado, with a few crushed cobnuts to garnish. Serve on a lettuce leaf.

Avocado, Mozzarella & Tomato

Description:

Mix sliced avocado with balls or slices of mozzarella cheese. Finish with chopped or sliced tomato and garnish generously with fresh basil and freshly ground black pepper. Drizzle Cobnut Oil over all – and taste the difference !

Cobnut oil used as a salad dressing can turn your boring salad into a delicious one. A popular ingredient oil for vinaigrette, Cobnut salad dressing is a favorite in France and many other European countries.

Not only will Cobnut Oil add great flavor to food, but it carries plenty of health benefits too. Not just as a salad dressing, use this wonder oil over pasta with some cheese, or over grilled fish, chicken or meat.

An excellent source of B vitamins, and vitamin E, whilst being cholesterol-free, Cobnut Oil is good for you as well as tasting delicious!

Asparagus Salad

Ingredients:

500g asparagus, trimmed / 3 Tbs Cobnut Oil
1/2 tsp fine sea salt / 1/2 tsp fresh ground black pepper
6 cups torn lettuce (lambs, preferably) / 2 large hard-cooked eggs, sliced /
2 Tbs fresh lemon juice / 1oz. shaved pecorino romano chesse (or parmesan)
Walnut halves (optional)

Method:

Preheat oven to 180 degrees Place asparagus on baking tray.
Drizzle with 1 Tbs. oil and sprinkle with Ľ tsp salt and 1/4 tsp pepper .
Toss well. Arrange in single layer. Bake for 8 mins ot till tender,tossing once. Cool slightly.
Arrange lettuce on large platter. Top with asparagus and egg slices.

Combine remaining 2 Tbs. oil and lemon juice,remaining 1/4 tsp. salt and remaining 1/4 tsp pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese and add walnuts if you wish. Serve immediately.