Which Oil?

This title reminds me of Which magazine that my father used to pour over prior to making any big purchase. But honestly you would need to do your research before; "God forbid" you would believe a label!

That Guardian article was the final straw for me. I was not going to line Mafia coffers ever again.

Pork lard and olive oil contain oleic acid

Olive oil adulterated with cheaper oils and passed off as extra virgin, first cold pressed and the rest.

Now the way to overcome this is probably to buy the uber-expensive, single estate oils that cost a king's ransom. I don't know about anyone else, but to me it's a huge waste - if you are going to fry with it.  I have no problem using it for a dressing but......

So I have changed from using all olive oil to using the really good stuff for making dressings. I'm a bit of a traditionalist in that I like the taste in dressings. I use sunflower oil in mayonnaise. I tried organic sunflower oil and it was vile. Apparently the non-organic is filtered and refined and most of the flavour removed. Maybe if I had persevered I would have developed a palate for it, but it was very strong and overpowering.

For frying and roasting I use rapeseed oil. I usually buy it from my fruit and veg man at the farmers' market over at Sheridans. He only sold a Dutch brand and when I asked him why, he told me none of the producers in Ireland are organic.  But apparently Second Nature Oils based in Kilkenny are producing organic oil so I must try to source some.  I prefer to buy organic and use less than use lots of non-organic.

I also use my pork fat rendered down for frying and roasting. It makes the most amazing roast potatoes as it has a very high melting point. This basically means it does not burn at roasting temperatures and become denatured or degrade into nasty toxic and carcinogenic chemicals (see here). It also means food cooked in it does not absorb as much fat as would normally be the case. Horray!

Lard (read this link, it's fantastic) from organically reared and free range pigs is probably one of the healthiest saturated fats. It is beginning to enjoy a revival of sorts although official bodies have yet to wake up and smell the roses. But you know granny knew best and probably still does.

Nearly half the fat in lard is monounsaturated. This is the type of fat that is good for you and is 90% oleic acid (a fatty acid), the same as found in olive oil. Oleic means derived from olives. If you read the article it even goes so far as suggesting, if you replace the quantity of carbohydrate in your diet with an equal quantity of lard you actually reduce the risk of heart attack.

I have also tried it in savoury pastry and can confirm it gives a really delicious flaky texture.  I'm pretty sure it can be used in a sweet pastry as well, I just have not tried it yet.  I suppose some of that old brainwashing that all animal fat is bad is still a bit of a hurdle to overcome for most and some of it still lingers in the back of my head, but I'm getting there.

I'm even going to try out the Lardy cake recipe in The Independent link above.

Which magazine might not be consulted as much any more, but for oils and fats an equivalent really should be.

Buyer beware. 
 
Tags: Which cooking oil  Adulterated olive oil Organic rape seed oil  Second Nature Oils  Organic and free range pork fat

A Different Cream Tea

Is there anything more luxurious than a cream tea? Freshly baked scone with cream and jam. You can almost feel the calories glide onto your hips. With Greek style yoghurt you can still experience the sensation of cool, creamy smoothness combined with a fruity kick and not feel as guilty. How?

Here's how. Organic Greek style full fat yoghurt has 10g of fat per 100g serving. Cream has 40.3g per 100ml. So you have a lot less fat without sacrificing flavour. That means you can enjoy more.

You can still feel decadent.

I discovered how delicious making this soda scone recipe with yoghurt is, by accident. I had a pot in the fridge opened for a while and as it smelt fine and I had no buttermilk, I decided to use it instead.


The sour yoghurt cultures react in the same way as buttermilk with the bicarbonate of soda to create a rise.

Recipe:
(1 used a mug for ease of measuring (mine held 300ml liquid). Remember it is proportional so if your mug holds less that's fine).

1 mug fine wholemeal flour
1 mug plain white flour
Half a mug of a coarse stoneground flour
1 tablespoon of poppy seeds
1 egg beaten
a good half teaspoon of bread soda
a pinch of salt
Approximately 140ml of buttermilk or 100g of yoghurt thinned out with 40ml whole milk

(All flours absorb different amounts of liquid, so measure it out in a jug and add slowly until the mix comes together and resembles a stiff porridge texture. Add more if required).

Method:
Pre-heat oven to 200 deg C.
In a mixing bowl combine flour, bread soda (sieved), salt and poppy seeds. Make a well in centre of bowl and pour in the beaten egg. Add a small amount of the yoghurt/milk combination and with a fork begin to work in the flour. Add the liquid slowly. When the mixture has all come together, turn out onto a floured surface and shape gently into a round. Don't handle any more than necessary. Using a scone cutters cut out your scones (This mix made eight).

Transfer to a floured baking tray. Bake for approximately 12-15 minutes or until well-risen and browned. Turn one over and if browned on base then they are baked.

Cool on a wire rack.

Cut in half and serve with a good dollop of Greek style yoghurt and some homemade jam.

Make a big pot of tea. Enjoy!













Tip {using live natural yoghurt is a good tip for those who live in countries where buttermilk is not readily available especially students.} 

Currant Flap

This is absolutely my last blackcurrant recipe but at this stage my bumper crop has become fully ripe and the berries are plump and sweet. Before the crows finish off what's left, I decided to try to use up the remainder. I was given half a bag of Bunalun organic porridge which resembles pinhead oatmeal and makes a not very pleasant gritty-textured porridge. Rather than bin it, I decided to use it in this flapjack recipe.











Blackcurrant Flapjacks                                       

250g porridge oats
100g butter
75g honey
75g sugar
40g roughly chopped whole almonds (skin on)
100g blackcurrants
1 tablespoon blackcurrant jam
splash of Crème de Cassis

Put the oats, butter and honey in a bowl and melt in the microwave until butter is soft.  Stir well and add in all the other ingredients. Transfer to a rectangle roasting tin lined with greaseproof paper. Bake for 25 - 30 minutes at 160 deg C. If they haven't browned turn the heat up to 180 deg and give them a further 10 minutes but be careful not to over bake.

 Cool tin on a wire tray. Lift out when cool and cut into portions.

Tags: Blackcurrant flapjacks  blackcurrant recipes  Bunalun organic porridge  Irish food  Irish Baking