Putting Good Oil to Good Use…
Photo courtesy of Chris Osburn – here’s his photostream on Flickr
…how? In a delicious lip-smacker of a meal that’s how. Last week, Food Stories was rather chuffed to be dining with film (and now Good Oil) producers Henry Braham and Glynis Murray along with fellow bloggers and London foodie folk. We all gathered for some delicious home cooked grub, (courtesy of Braham and Murray’s charming son, Ben) – each course showing off the versatility of this splendid ingredient, squeezed, oozed and (cold) pressed from hemp seeds (no, it won’t get you high).
The oil is ridiculously healthy, seriously sustainable to produce and boasts a delicious, unique flavour. The predominant taste is nutty, although not overpoweringly so. You can basically use it just like an olive oil, which is exactly what I intend to do over the next few weeks and, most likely, beyond. You see, the taste isn’t the only good thing Good Oil has going on, it’s packin the essential fatty acids, Omega 3, 6 and 9, contains half the saturated fat of olive oil and zero trans fats – now that’s just showing off.
Pea and pecorino crostini
We kicked off the eating with some pea and pecorino crostini, a rather happy shade of green, smooth and chunky at the same time, fresh and slightly cheesy, with a gorgeous nuttiness from the oil.
Good Oil mash
Next up was a delicious venison and cranberry casserole served with Good Oil mash – I loved the little bursts of sweetness from the cranberries all soaking into the spuds. The oil made the mash feel wonderfully virtuous – I visualised the goodness going in, feeling healthier by the second.
Cheese, bread and salad arrived shortly afterwards and I wasted no time in drizzling some of the oil onto the blue and Cornish Yarg, which I can highly recommend. To finish, we feasted on vanilla ice cream drizzled with, you’ve guessed it – some more of that oil.
Ice cream with Good Oil
Strangely, I wasn’t the least bit sceptical about this combination and I am pleased to tell you with confidence that it works, it really works! If that meal doesn’t show you the versatility of Good Oil then I don’t know what will – although I’m sure to be cooking up a few ideas over the coming weeks. This morning I tried out Hugh Fearnley-Whittingstall’s suggestion of sprinkling it on toast and very nice it was too.
Cheese, bread, salad and Good Oil
It was lovely to hear the story behind the oil – from the tragedy of the foot and mouth crisis, through the loss of entire crops and even a visit from the old bill – “growing a big field of hemp are we?” Braham and Murray have spent eight years refining the flavour of the oil – this is not the musty, dusty old bottles of hemp oil you used to see in a darkened corner of the health food shop, all weird and overpowering (hold your nose and swallow, it’s good for you!). It’s always a pleasure to spend time with people who truly believe in their product, and that is certainly the case here. I shall be welcoming Good Oil into my kitchen as will my fellow diners I am sure. All seated around the long wooden table, we couldn’t help commenting on how it felt like one big Good Oil family!
Henry Braham, Epicurienne and the dogs
Check out the Good Oil website for more information about the products and history. There’s also the Good Oil facebook page for titbits and recipes (you can even request a free sample).
Category: Blogging Events, Products 10 comments »
November 25th, 2008 at 12:46 am
Interesting post Helen! I wonder if those hippies of the 60′s are kicking themselves for not thinking about this earlier?!!!
Peter Gs last blog post..Fish cakes
November 25th, 2008 at 8:16 am
My all time comfort food is mash with olive oil drizzled all over it!
ninas last blog post..A Birthday party for our princess!
November 25th, 2008 at 11:08 am
Hi Helen,
Really great to meet you last week. Glad you had a fantastic evening, can’t wait to read about what Good Oil infused culinary delights you create.
Speak to you soon,
Chris
November 25th, 2008 at 4:21 pm
I don’t think we can get this oil in the States, but it sounds interesting! Ice cream with oil drizzled on it? What does that taste like? I’ve tasted olive oil ice cream, which was interesting…
Lethological Gourmets last blog post..The Wonderful World of Garlic
November 25th, 2008 at 9:09 pm
Helen
So happy that you made it to the dinner. It felt quite ‘Christmassy’, didn’t it?
Hope the Pizza recipe goes down well.. If you make it, would you consider delivering? I’d be up for a Fiery Feast Pizza from Food Stories any day…
Let us know when you run dry.
November 26th, 2008 at 10:08 am
Hi,
I was reading ur blog posts and found some of them to be very good.. u write well.. Why don’t you popularize it more.. ur posts on ur blog ‘food stories’ took my particular attention as some of them are interesting topics of mine too;
BTW I help out some ex-IIMA guys who with another batch mate run http://www.rambhai.com where you can post links to your most loved blog-posts. Rambhai was the chaiwala at IIMA and it is a site where users can themselves share links to blog posts etc and other can find and vote on them. The best make it to the homepage!
This way you can reach out to rambhai readers some of whom could become your ardent fans.. who knows..
Cheers,
November 26th, 2008 at 11:42 pm
Hey Helen,
So this is the good oil. Looks good. I think tea at the Wolseley might beat making macarons! It was really good to meet you too. Bring on the guilty food pleasures party!
Abis last blog post..macarons in marylebone
November 28th, 2008 at 7:19 pm
OOOh! I can use some of that amazing healthy oil!
What an amazing spread of beautiful food!
December 12th, 2008 at 8:58 pm
That was a really lovely dinner. Can’t wait to see what you to with your GOOD oil.
Nates last blog post..Homemade Li Hing Margarita
September 18th, 2009 at 12:05 pm
WoW! Looks very delicious. Is Good Oil made of hemp oil? Hemp is unique with an almost perfectly balanced profile of Omega 3, 6 & 9 to match the body’s requirements. Its distinctive nutty flavor makes it ideal for use in salad dressings, dips etc., as an accompaniment to all vegetables, or taken straight, as a nutritional supplement.