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Versatile rapeseed oil

Yellow peas hummus with Kimchi oil

Serves 4–6

Hummus: 

  • 300 ml dried yellow peas
  • 2–3 cloves garlic
  • 3 tbsp unsalted light tahini
  • ½ tsp ground cumin
  • 4–5 tbsp lemon juice, to taste
  • 2 tbsp rapeseed oil
  • Salt, to taste
  • 100 ml cooking water
  • 50 ml chives, finely chopped

Kimchi oil: 

  • 150 ml rapeseed oil
  • 50 ml vinegar
  • ½–1 tsp Gochugaro (Korean chilli powder), to taste
  • 1 small garlic clove, finely minced
  • 1 tsp ginger, finely minced
  • 1 tsp fish sauce
  • ½–1 tsp of lime juice

Step by step:

  1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
  2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
  3. Drain, but reserve about 100 ml of the cooking water.
  4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
  5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
  6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
  7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Salmon rillettes & pickles

Serves 8, small portions

Salmon rillettes: 

  • 400 g SJÖRAPPORT hot-smoked salmon 4 spring onions
  • 1 tbsp rapeseed oil with butter flavour + 2 tbsp for bread
  • 2 tbsp wild garlic rapeseed oil
  • 1 fresh jalapeño pepper
  • 1 pot growing lemon balm
  • Salt flakes
  • 4 slices of baguette bread or similar

Pickles: 

  • Basic pickling liquid:
  • 50 ml 12 % spirit vinegar
  • 100 ml sugar
  • 150 ml water 1 tsp salt (for cucumber pickle)

Seasoning:

  • 3 black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1 ml fennel seeds and/or coriander seeds
  • 1 large cucumber, thinly sliced
  • 50 ml of fresh dill, chopped
  • 300 g of radishes, cut in half
  • 300 g of yellow beets (but feel free to use any beets)
  • 50 ml of fresh chopped herbs
  • 7 tbsp rapeseed oil
  • 100 g cauliflower, cut into florets
  • 100 g cucumber, cut into chunks
  • 50 g red onion, sliced 50 g radish, sliced
  • 100 ml whole coriander leaves, loosely packed

Pickles:

Use the same basic pickle recipe for all the variations of pickles. Boil the vinegar, sugar and water and add spices. Stir until sugar dissolves.

Cucumber and dill:

  1. Use the basic pickle recipe without seasoning.
  2. Add 1 tsp of salt after sugar has dissolved. Let it cool before you pour it over the sliced cucumber in a clean jar.
  3. Leave to marinate for at least 1 hour. Transfer to a serving bowl and mix with chopped dill.

Radishes:

  1. Wash radishes and trim the root ends just before using.
  2. Place in a clean jar. Pour the pickling liquid over the radishes and leave to marinate at least 8 hours before serving.
  3. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.

Yellow beets:

  1. Boil the beetroots in lightly salted water until soft.
  2. Pour off the water and let the beets cool before you peel them and slice into chunks.
  3. Place in a clean jar and pour over the pickle recipe. Leave to cool for at least 12 hours before serving.
  4. Place the beets in a serving bowl. Mix together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
  5. Sprinkle with fresh, chopped herbs.

Cauliflower mix:

  1. Place mix and coriander in a clean jar. Pour the pickling liquid over and leave to marinate at least 8 hours before serving.
  2. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.

Salmon rillettes:

  1. Break the salmon up into small pieces in a mixing bowl using a fork.
  2. Coarsely chop the spring onions and fry in 1 tbsp rapeseed oil with butter flavour until soft but without browning.
  3. Thinly slice half the jalapeño and chop the lemon balm.
  4. Mix the spring onion, jalapeño and lemon balm with the salmon. Stir in 2 tbsp wild garlic rapeseed oil and season with salt.
  5. Transfer the rillettes to a jar with a tightly sealed lid if not serving immediately. It will keep for about a week in the fridge.
  6. Chop the pickled gherkin and finely chop the rest of the jalapeño. Mix.
  7. Brush both sides of the bread with rapeseed oil. Grill until golden, about 1 minute per side. Season with salt.

Serve the salmon rillettes in the jar together with grilled bread and pickles.

Cucumber salad with lemon zest, dill & sesame seeds

Side dish, serves 4

Ingredients:

  • 2 cucumbers, thinly sliced lengthwise (preferably with a mandolin)

  • 200 ml of fresh dill, save some for decoration

  • 1 organic lemon, zest

  • 2 tbsp white sesame seeds, toasted

  • 2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste Rapeseed flowers as decoration (optional)

Step by step:

  1. Place the cucumber on a serving plate.
  2. Mix with dill, lemon zest and sesame seeds.
  3. Spoon over rapeseed oil and season with salt and pepper.
  4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.

Nettle and wild garlic soup with potatoes & onions

Serves 4

Ingredients:

  • 2 onions, peeled
  • 1 large garlic clove
  • 2 potatoes, finely diced
  • 400 g nettles
  • 200 g of wild garlic (save the flowers if you have them) 1000 ml of good quality vegetable stock
  • 200 ml of dry white wine
  • 1+2 tbsp of rapeseed oil with butter flavour Rapeseed oil wild garlic flavour, for drizzling
  • A squeeze of lemon juice
  • 2 tbsp of pickled wild garlic buds (optional) Salt and pepper to season

Step by step:

  1. Finely dice 1 of the onions. Slice the other one into thin slices.
  2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
  3. Sweat gently for 5–10 minutes until softened.
  4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
  5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
  6. Pour in the stock and simmer for 10 minutes.
  7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
  8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
  9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
  10. Remove from the heat and mix in a blender.
  11. Season with salt and pepper if necessary and lemon juice
  12. Ladle into bowls and top with diced potatoes, creamy onions and wild garlic buds and flowers if you have them.
  13. Drizzle over rapeseed oil with wild garlic flavour and serve together with your favourite bread and butter with sea salt.

Grilled veggies with fried IKEA PS whole grain mix and broth

Side dish, serves 4

Ingredients:

  • 1 large zucchini, sliced into chunks
  • 8 small carrots (preferably in different colours), trimmed
  • 2 aubergines
  • a bunch of radishes (preferably in different colours), trimmed and halved
  • 1 large lemon, halved
  • 200 ml IKEA PS whole grain mix, cooked
  • 3 tbsp of rapeseed oil
  • 3 tbsp of rapeseed oil with thyme flavour
  • 1000 ml of good quality vegetable broth, warm

Step by step:

  1. Fry the cooked IKEA PS whole grain mix in 1 tbsp of rapeseed oil until crisp.
  2. Drain on a few layers of paper towels. Set aside.
  3. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
  4. Sprinkle with salt and pepper.
  5. Pierce the aubergines a few times with a fork.
  6. Heat up a grill over medium heat and start with the aubergines.
  7. Gently cook them until they collapse. Then you know they’re ready and soft inside. Place on cutting board, covered with some tinfoil.
  8. Heat up the grill over high heat.
  9. Place the rest of the vegetables and grill until tender and lightly charred all over.
  10. Slice the aubergines in half.
  11. Arrange all vegetables on a serving plate and season with a few drops of the grilled lemon juice, salt and pepper.
  12. Pour over warm vegetable broth and add crispy PS grains.
  13. Drizzle with rapeseed oil with thyme flavour and serve immediately.

Grilled vegetables with burrata and herby rapeseed oil

Side dish, serves 4

Ingredients:

  • 225 g of rinsed broad beans
  • 4 onions, halved lengthwise
  • 4 jalapeños Salt and pepper, according to taste
  • 2 balls of fresh burrata
  • A bunch of fresh green herbs
  • 100 ml of rapeseed oil
  • Lemon juice
  • A large baguette and butter to serve

Step by step:

  1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water

  2. Place in an ice bath

  3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée

  4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.

  5. Season with a few drops of lemon juice and a pinch of salt.

  6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.

  7. Sprinkle with salt and pepper.

  8. Heat up a grill over medium to high heat.

  9. Place the vegetables gently on the grill and cook until tender and lightly charred all over.

  10. Open up the broad beans lengthwise and slice the jalapeño.

  11. Place all vegetables on a serving tray.

  12. Put the burrata balls on top and drizzle with rapeseed and herb oil.

Grilled little gem lettuce with rapeseed mayonnaise and chimichurri

Side dish, serves 4

Lettuce:

  • 4 little gem lettuces, halved lengthwise
  • 2 tbsp organic rapeseed oil with butter flavour
  • Sea salt and pepper, to season
  • 2 tbsp of fresh dill

Rapeseed mayonnaise: 

  • 2 egg yolks
  • 1 heaped tbsp Dijon mustard
  • 500 ml organic rapeseed oil
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • Salt to season

Chimichurri:

  • 100 ml red wine vinegar
  • 1 tsp sea salt, to season
  • 2 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1 green jalapeño, finely chopped
  • 50 ml fresh cilantro, minced
  • 50 ml fresh flat-leaf parsley, minced
  • 2 tbsp fresh oregano, finely chopped
  • 2 tbsp chives, finely chopped
  • 100 ml rapeseed oil with dill flavour

Mayonnaise:

  1. Whisk together the egg yolks, vinegar and mustard.
  2. Very slowly, add about half the oil, whisking continuously until thickened.
  3. Add lemon juice and continue to gradually add the remaining oil, whisking continuously.
  4. Season with salt and store in a sterilized jar.

Chimichurri:

  1. Combine vinegar, salt, garlic, shallot and jalapeño. Let stand for 10 minutes.
  2. Stir in cilantro, parsley, oregano and chives.
  3. Using a fork, whisk in rapeseed oil.
  4. Heat up a grill pan or grill over medium heat.
  5. Lightly brush with rapeseed oil.
  6. Grill the lettuce until outside is lightly charred but inside is still firm, about 2 minutes per side.
  7. Transfer to a serving plate and season with sea salt and black pepper.
  8. Serve together with rapeseed oil mayonnaise, chimichurri and some fresh dill.