Goldrush

GREAT TASTE AWARDS

We are so delighted to report that our Raspberry Vinegar has been awarded Gold*** and Top50 in this year's Great Taste Awards and our Lime, Black Pepper & Lavender Vinegar has won Gold**

 This is a particularly special recognition since Raspberry is the first one we did, following a traditional recipe, as we still do to this day. And our Lime, Black Pepper & Lavender is perhaps the most inventive recipe with its' fascinating fragrant and sour blend. The Lime one is the favourites in our home as a marinade for chicken breasts prior to pan-frying. And Raspberry is just sublime blended with Rapeseed Oil to make the perfect salad dressing.

In honour of these awards, here is a fantastic new recipe for you:

 

Rhubarb and Raspberry Vinegar Pasties

with Smoked Wensleydale Cheese

by Josh Angell

Ingredients:

PASTIES

200g Rhubarb, finely diced (Yorkshire Forced, if available)

1 Red Onion, finely diced

10ml Yorkshire Rapeseed Oil
100ml Womersley Raspberry Vinegar
75g Dark Brown Sugar

250g Puff Pastry

100g Oak Smoked Wensleydale Cheese

3 Egg Yolks
Pinch Salt and Pepper

DRESSING
50ml Womersley Blackberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil

Rocket or fresh salad leaf
Pinch Salt and Pepper

 

METHOD

 

1. Heat the finely diced red onion and rhubarb in a heavy based pan with the 10ml of rapeseed oil

2. Sweat off the onion and rhubarb, adding the Womersley Raspberry Vinegar at this point; also add seasoning and the dark brown sugar

3. Continue to cook on a low heat for 1 hour, stirring occasionally

4. When the contents have turned to a chutney-like state, set aside and allow to cool gently

5. Pre-heat oven to 180˚C, place a sheet of greaseproof paper on a flat baking sheet and set aside

6. Flour a clean, dry surface and roll out the puff pastry; using a 10cm cutter, cut discs of the puff pastry

7. Cut the cheese into 5cm squares and place on half of the puff pastry discs; place a spoonful of the chutney onto the cheese and then an additional disc of puff pastry on top

8. Seal the discs together using a fork and place the finished pasties on the baking sheet

9. Use the egg yolks to wash the pasties before placing them into the pre-heated oven for 20 minutes or until golden brown.

10. Whilst your pasties are in the oven, make the dressing; take a glass bowl and mix the Blackberry vinegar and mustard, along with the seasoning. Slowly add the oil, stirring continually to avoid the dressing splitting

11. Remove your pasties from the oven

12. Take your rocket or other fresh leaf, and dress lightly with the dressing.

13. Assemble on the plate and place your pasties on top; if preferred place an additional spoon of the chutney on top

14. Enjoy with a crisp glass of chilled chardonnay for that extra treat