FENNEL & LEMON
This citrusy lemon and fennel dressing has a lovely fresh flavour and is a sunny accompaniment to any salad! It will have your taste buds salivating! Can also be used as a marinade for fish or drizzle over any white fish and bake. EASY PEASY and loads of flavour!
Develop your Latin passion over our Classic Italian Salad Dressing with rich Italian balsamic vinegar, oregano and extra virgin olive oil. Beautiful as a marinade for red meats but as divine as Michelangelo's David when used as a dipping sauce for crusty bread! UMMMMMMMM!!!!!
Sensuous, sweet flavours of delicious, local, unrefined honey, mustard and garlic in this dressing would make any salad worthy of the best dressed prize, at any show! Best Dressed is also impeccable as a marinade for chicken, lovely through a baby new potato salad and, once again, a great dipping sauce for crusty breads.
EXTRA VIRGIN RAPESEED OIL
Deliciously buttery, this first cold press Extra Virgin Rapeseed Oil with a lovely colour and natural flavour hails from from Stradbally, Co. Laois. Peter produces his oil without the use of harmful chemicals by cutting and drying the rape in the field for at least a week, the old-fashioned way. It adds an extra week to the harvest, but we think it's well worth waiting for! BEE-sides, it adds an extra fortnight for the bees to gain from the rape pollen. WIN, WIN!
Rapeseed oil is at least 30 percent lower in saturated fats than olive oil and has a high flash point, making it ideal to use for stir fry and roasting, but it's delicious cold, in salad dressings, especially OURS or as a dip. "Along with its local, ethically-produced provenance, rapeseed oil's big selling point, is its health-giving properties. Rapeseed oil contains Omegas 3, 6 and 9, essential fatty acids known to reduce cholesterol and maintain heart health, joint mobility and brain function. It's also a rich, natural source of vitamin E. High in mono-unsaturated fats, it's one of the few unblended oils that can be heated to deep-frying temperature without its antioxidants, character, colour or flavour spoiling. In short, it's one of best 'good' oils." (The Rapeseed Revolution, Lydia Bell, The Daily Telegraph, June, 2009) Chefs James Martin, Hugh Fearnley-Whittingstall and our good friend, Neven Maguire, are all, unsurprisingly, devotees of rapeseed oil!