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What the Papers Say about Well Oiled!
Click here to read the Living North October 2009 Article
Click Here to Read the Tasting Notes Article from Living North November 2009
Click Here to Read the Northern Echo Article - 20 April 2010 Click Here to Read a Special Feature About Us in the D and S Times, Apr 2010
Well, the 2011 season is getting under way, with my second Dales Festival of Food rapidly approaching! I am very excited to be bringing along a NEW RANGE of products this year - Well Oiled Spice Rubs. Those who follow Well Oiled will know that inspiration for my original product lines came from the years I spent living in Puglia, the heel of Italy, with my RAF Officer husband. More recently, we spent a wonderful year living in Montgomery, Alabama, in the USA. He we learnt the art of slow cooking in a barbecue pit - Pulled Pork is one of my favourite things, and from this came Scotty's Special Rub, a fabulous paprika based seasoning, which is rubbed onto any meat, after mixing with olive oil... Genius!
In these frugal times, whilst we all love to open a jar of beautiful, fresh marinade, we also have to recognise that the odd half jar does end up going to waste. Spice Rubs are a convenient half way house - they will sit quietly in your cupboard for up to a year, but when mixed with olive oil and a little water - voila! Just as much fresh marinade as you need, and no wastage! See our online store for the four varieties of rub we are now produciong - more to follow!
Well Oiled Recipes!
Cut a really good quality black pudding into 1cm chunks, and pan fry. Arrange rocket leaves with lettuce leaves on a plate, and add the cooked black pudding and slices of Well Oiled Garlicky Beetroot, drizzle the extra virgin olive oil from the jar over the top, season with rock salt and freshly ground black pepper. Serve immediately
Extra Virgin Olive Oil With Whole Chillies