Yorkshire Rapeseed Oil & Beef Carpaccio

We have been trying a few different local rape seed oils and now have a favourite – Metcalfes Yorkshire Extra Virgin Coldpressed Rape Seed Oil from Stephen Metcalfe’s Farm near York, a beautiful rich yellow oil with a nutty, earthy taste, fantastic in dressings or for cooking due to the much higher burn point of rape seed oil over olive oil.

Buy ready bottled in kilner style flip top bottles or the eco option is you buy an empty bottle and fill yourself from the bulk 5 litre bottle, which makes it very economical.

Yorkshire Rape Seed Oil in Kilner Bottles

Yorkshire Rape Seed Oil in Kilner Bottles

Yorkshire Rapeseed oil is high in Omega 3 & Omega 6, contains half the saturated fat of Olive Oil is high in unsaturated fat and low in saturated fats.  This oil is just cold pressed, filtered and bottled on the farm, no heat or chemicals are used.

A few Rape seed oil fact & figures:-

  • excellent for dipping, dressings, stir frying, marinating and roasting
  • very high burn point makes it ideal for cooking
  • high in monounsaturated and polyunsaturated fats (89%)
  • lowest saturated fat content of any oil
  • contains natural vitamin E
  • cold pressed to retain full flavour and natural goodness
  • rich in Omega 3, 6 & 9
  • half the saturated fat of olive oil
  • no artificial additives

We tested out the oil on a few local friends & chefs with some great feedback, recipes and suggestions.

It’s great for baking! cakes baked with rapeseed oil – taste good, stay moist, longer shelf life than butter + dairyfree from @katethebake

and from an old work colleague Simon a recipe for beef carpaccio:-

Beef Carpaccio Ingredients
100g/3.5oz beef fillet, very finely sliced
2 tsp Cold Pressed Extra Virgin Rapeseed Oil
Pinch rock salt
1 tsp Worcestershire sauce
2 sprigs fresh thyme, to garnish
For the herb salad:
Large handful fresh mixed herbs, such as basil, chervil, parsley, coriander (leaves only)
1 tsp Cold Pressed Extra Virgin Rapeseed Oil
Dash soy sauce

Method for the beef carpaccio, place the beef slices between two sheets of cling film and lay on a work surface. Flatten out the beef slices using a meat mallet or rolling pin until very thin, then place onto a serving plate.
Place the Cold Pressed Extra Virgin Rapeseed Oil, salt and Worcestershire sauce into a bowl and mix well.
Drizzle over the beef slices and garnish with the thyme.

Method for the herb salad, place the herbs into a bowl, drizzle over the Cold Pressed Extra Virgin Rapeseed Oil mix add soy sauce and stir well.

To serve, place the herbs onto the plate with the beef carpaccio.

Extra virgin rape seed oil is available from Paganum Online Farm Shop in refillable Kilner Bottles in a variety of sizes, 1 Litre, 500ml & 250ml and in bulk 5 Litre Bottles to refill the kilner bottles or your own oil bottle.

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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7 Responses to Yorkshire Rapeseed Oil & Beef Carpaccio

  1. Ian says:

    The Carpaccio sounds great – I’m going to try that – but with Henderson’s Relish instead of the Worcestershire Sauce, please!

    Rapeseed Oil’s good for roasting vegetables too – doesn’t burn and imparts that slightly nutty flavour you mention, which also makes it great for salad dressings.

    I use Wharfe Valley Farms oils from Collingham near Wetherby.


  2. Simon says:

    How can it contain half the fat of olive oil?? Aren’t they both almost pure fat?


    • paganum says:

      Sorry I meant to say “half the saturated fat of olive oil” have corrected post now. Thanks Chris


      • Simon says:

        Ah! That makes more sense…I’ve never tried it, I’ll give it a go sometime. Ian’s roast veg suggestion sounds like a winner, too.


  3. Pam says:

    Congrats on the Foodie Blogroll!


  4. Devon says:

    I’ve never heard of rapeseed oil. Thanks for listing all of the various uses.


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