Some Enthused Chefs Show How To Get The Best Out Of Fruit Vinegars
Filmed at Harrogate Spring Flower Show, April 2011, featuring the wonderful talents of some of Yorkshire's finest chefs:
Robert Ramsden of Delifresh
BBC RADIO 4 come to Womersley
 | ||
| Rob Green, Sheila Dillon, Rupert Parsons |
After many years of listening to The Food Programme
on BBC Radio 4, it was with a mixture of excitement and trepidation
that we entertained Dilly Barlow and Sheila Dillon at my mother's house
near Womersley in Yorkshire for a recording on a warm Spring day.
Fortunately, the BBC keep all the recordings, including ours, for everyone to listen to for ever!
Rob Green, the National Seafood Chef of the Year 2009, took time out from his superb restaurant, Green's of Whitby,
to cook up a magnificent range of dishes to showcase our vinegars and
dressings. Everything from scallops to strawberries got the Green
treatment and all his recipes are still available.
Here is a photo of the Recipe Rob made for:
Hot smoked Whitby Seafish salmon with
English asparagus and Hollandaise made with
Allegra McEvedy
used our kitchen to discover the delights our Golden Raspberry
& Apache Chilli Dressing could bring to a salad. Allegra took a
bottle with her and used it in the Market Kitchen studio to wow the
guests who were amazed at how a simple dish can be transformed into
such a taste sensation.
Fortunately, you can have a go yourself by following Allegra's recipe below, have fun!
Fortunately, you can have a go yourself by following Allegra's recipe below, have fun!
Spinach and goats' cheese salad
with Womersley Golden Raspberry & Apache Chilli Dressing
Ingredients
For the spinach salad
- 4-5 chicory, leaves separated, sliced
- 1 large fennel, bulb, trimmed and very finely sliced on a mandoline
- 100 g radishes, finely sliced
- 100 g baby spinach
For the crostini
- 100 g goats' cheese
- 4 long thin slices of baguettes
- 1 lemon, zest only
- 1 tbsp honey
- extra virgin olive oil, to taste
For the dressing
- 2 tbsp Golden Raspberry and Apache Chilli Dressing
- squeeze lemon juice
- 2 tbsp grapeseed oil
Method
1. Preheat the oven to 180C/160C fan/gas 4.
2. For the crostini: spread the goats’ cheese slices over the baguette slices and place onto a baking tray. Sprinkle with lemon zest, drizzle over the honey, season with salt and freshly ground black pepper and drizzle over some extra virgin olive oil.
3. Bake the crostini for 12-15 minutes, or until the cheese is melted and golden-brown. Keep warm.
4. For the dressing: whisk all of the dressing ingredients together until well combined.
5. For the spinach salad: toss all of the salad ingredients together in a salad bowl and drizzle over the dressing. Mix well to coat evenly in the dressing.
6. To serve, arrange the salad on plates and top with the goats’ cheese crostini.
2. For the crostini: spread the goats’ cheese slices over the baguette slices and place onto a baking tray. Sprinkle with lemon zest, drizzle over the honey, season with salt and freshly ground black pepper and drizzle over some extra virgin olive oil.
3. Bake the crostini for 12-15 minutes, or until the cheese is melted and golden-brown. Keep warm.
4. For the dressing: whisk all of the dressing ingredients together until well combined.
5. For the spinach salad: toss all of the salad ingredients together in a salad bowl and drizzle over the dressing. Mix well to coat evenly in the dressing.
6. To serve, arrange the salad on plates and top with the goats’ cheese crostini.
My Rude Health Rant at Abergavenny Food Festival, September 2011
