COOKS&CO, the must-have fine food range for the discerning home cook, is celebrating the success of its taste bud-tantalising Chilli Olive Oil in the Great Taste Awards 2012[i] – by creating three delicious new ‘five minute’ recipes that are sure to spice up any dinner table.
Available at the brand’s new-look website – www.cooksandco.co.uk – the three recipes have been specially created by the team at COOKS&CO to demonstrate the great versatility of COOKS&CO Chilli Olive Oil and the ease with which it can add a burst of taste to a whole range of dishes.
The recipes – Lamb Chop Drizzle, Broccoli with Bite and Chilli Dipping Sauce – come as the judges of this year’s Great Taste Awards were so impressed with the quality of COOKS&CO’s Chilli Oil that they honoured it with a Gold Star. Judges at this year’s awards included Masterchef winner and restaurateur Mat Follas, restaurant critic and Masterchef judge Charles Campion, food writers Lucas Hollweg and Xanthe Clay, and more than 300 food buyers from leading food halls, delicatessens and farm shops, including Harrods, Selfridges and Fortnum & Mason.
Anne Marie Cannon, Product Marketing Manager at COOKS&CO, says: “The Great Taste Awards judges realised what we have known all along – that our Chilli Oil adds a sensational burst of flavour to a whole range of dishes. We’re delighted for our oil to be recognised in this way and now more keen than ever to share the experience that COOKS&CO Chilli Oil can bring to any dinner table.”
The new recipes are:
Lamb Chop Drizzle
Add a teaspoon of chopped mint and a teaspoon of sugar to 3 tablespoons of COOKS&CO Chilli Oil, blend then drizzle over cooked lamb chops.
Broccoli with Bite
Heat 2 tablespoons of COOKS&CO Chilli Oil in a frying pan, add 1 clove of chopped garlic and gently fry for one minute. Pour the oil mix over cooked broccoli florets, then season to taste, to create an interesting broccoli side dish.
Chilli Dipping Sauce
Try out this simple recipe for chilli dipping sauce, a great accompaniment for Dim Sum or Tempura Vegetables.
50ml of light soy sauce
1 tbsp COOKS&CO Chilli Oil
½ tsp caster sugar
1 garlic clove finely chopped
1 tsp fresh ginger finely chopped
Mix all of the dipping sauce ingredients together, combine until the sugar has dissolved. Taste and adjust the flavours to your liking for a tart-savoury balance. This Chilli Dipping Sauce is best left for half an hour before serving with tempura vegetables, Thai fish cakes, prawn crackers or Dim Sum.
COOKS&CO Chilli Oil is part of a whole range of delicious oils in the COOKS&CO range – including Virgin Sesame, Walnut, Hazelnut, Roast Peanut, Grapeseed, Avocado and Black Truffle Infuse Oil – which is available from Ocado and fine food and specialist retailers nationwide.
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