Another month, another blogger recipe challenge: This time I’ve been tasked with creating a recipe using Borderfields Cold Pressed Rapeseed Oils and Infusions. From roasting and frying to baking and cooking, there are so many ways these delightful products from the range can be used, so I was excited to jump into this project and find out why Borderfields #IsBetter.
More About Borderfields
Founded by a group of like-minded farmers in 2015 with the aim of producing a healthy, delicious cold pressed rapeseed oil from British fields, the brand has now grown to become the UK’s top producer. Not only offering the standard original oil which can be enjoyed straight from the bottle and offers a fresh, buttery flavour, Borderfields have added a wonderful range of infusions to add to your kitchen store-cupboard:
- Garlic – Ideal served with bread or for dipping, this variety using the finest quality garlic is rich and flavoursome without being overpowering.
- Chilli – My personal favourite, this light but delicious oil is sure to give a bit of a kick and works amazingly in salad dressing or sauces, plus you can use it in place of chillies.
- Lemon – Adding a subtle zing to dishes, this one is refreshing and zesty, great to add to dressings and sauces, or to finish off a dish.
- Basil – One of my favourite herbs, this offers a gorgeous flavour to salads and sauces without the need to chop up fresh basil.
- Stir-Fry – This new Garlic & Ginger infusion works a treat in – you guessed it, stir-fries – but also in many Asian inspired dishes, from soups to curries.
Benefits of Rapeseed Oil
Coconut oil, rapeseed oil, olive oil, groundnut oil… There are so many varieties out there, so why choose Borderfields? The brands’ select seeds are cold pressed to release the golden oil which is then bottled, keeping it pure and simple.
As a result, this means the oil boasts a perfect balance of omega 3, 6 and 9 – compare this to olive oil and rapeseed oil offers 11 x more plus contains less than half the saturated fat, making it a great option for those keeping an eye on levels of this type of fat.
What’s more, because of its delicate, butter-like taste and high smoke point, Borderfields Rapeseed Oil is so versatile in the kitchen and can be used in baking, cooking, frying or roasting…the opportunities are endless. Sounds right up my street
Buckwheat Risotto with Supergreens Pesto & Chilli Roasted Squash
So, onto my recipe. Thanks to a truly wonderful gift set from the brand, I was now well stocked with these wonderful oils in my kitchen. WHAT TO MAKE? I thought about baking something, but my blog is full of sweet (healthy) treats, so I challenged myself to make a savoury dish.
The result is a vegan-friendly, gluten-free, vegetable-packed hearty risotto made using buckwheat, served with a fresh pesto and topped with chilli roasted butternut squash chunks. ‘A taste sensation’ is the verdict, thanks to the added flavours from the Basil and Chilli infusions. I’d highly recommend each variety in anyone’s kitchen as an all-round better choice for health reasons plus they work well in pretty much any form of cooking/baking activity!
Serves: 4
Superfood Spinach Pesto recipe:
- 3 tablespoons pumpkin seeds
- 3 tablespoons pistachios, shelled
- Juice of 1 lemon
- 2 large handfuls of kale
- 2 tablespoons fresh basil leaves
- 1 teaspoon spirulina powder (I used Kaizen Living)
- 2 cloves garlic
- 3 tablespoons Basil-Infused Borderfields Oil
- Pinch of rock salt
- Pinch of black pepper
- Pinch of paprika and chilli powder (if desired)
Place everything in a blender and whizz up until you achieve your desired consistency. Add a little water if necessary. Scrape out and keep in an air-tight jar or container in the fridge until needed. (You can keep any leftovers in the fridge for up to 1 week.)
For the buckwheat risotto:
- 1 tablespoon Borderfields Basil-infused rapeseed oil
- 1 large leek, sliced into thick rings
- 1 large courgette, quartered and sliced
- 2 cups mushrooms, thickly sliced
- 1 teaspoon crushed garlic
- 1 ½ cups buckwheat
- Zest and juice of 1 lemon
- Mixed herbs, black pepper and salt to taste
- Pinch of chilli powder
Heat the oil in a large pan, then add the leeks, courgette, mushrooms and garlic. Cook for a few minutes to coat.
Stir in the buckwheat along with the lemon juice and zest, herbs, seasoning and chilli powder. Cook for a few more minutes.
Pour in 3 cups of boiling water, bring to the boil as the buckwheat rises to the top, then cover and simmer for about 25-30 minutes, until almost all of the liquid has been absorbed. Keep covered and remove from heat.
For the chilli and paprika roasted squash:
- 1 small butternut squash
- 2 tablespoons Borderfields Chilli-infused rapeseed oil
- 1 teaspoon paprika
- ¼ teaspoon chilli powder or flakes
- Pinch of sea salt and black pepper
Remove the skin and seeds of the squash and cut the flesh into bite-size chunks. Preheat the oven to 200 degrees C. Drizzle the oil over a large baking tray, throw in the squash cubes and sprinkle with the herbs and spices. Mix well. Roast for about 30-40 minutes until cooked through and golden.
Ready to serve?
Divide the risotto between 4 plates or bowls. Spoon over a generous amount of your homemade pesto, then top with a decent portion of roasted squash cubes. Drizzle with a little more Borderfields Chilli or Basil-infused rapeseed oil – now tuck in!
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