Lemon Infused Poached Tuna

This is an absolutely fabulous tuna recipe! Though quick and easy to prepare, the results look as if you slaved over the stove all day!

Lemon Infused Poached Tuna
 
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Author:
Recipe type: Entree
Cuisine: Continental
Serves: 4 servings
Ingredients
  • 2 cups Kricklewood Farm Lemon Sunflower Oil
  • 12oz Fresh Albacore Tuna (Sliced into ¾")
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into ½)
  • 2 teaspoons Sea Salt
  • ½ teaspoon Freshly Cracked Black Pepper
Instructions
  1. Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
  2. Place sliced Albacore Tuna on top and cover with Lemon Sunflower Oil. Season with Sea Salt and cracked Black Pepper.
  3. Cook over low heat for about 8 to 10 minutes. Lemon Sunflower Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
  4. Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.

 

Beet, Parsnip and Radish Slaw

Thanks to Deb Abbott for contributing this recipe of her delicious Beet, Parsnip and Radish Slaw. Great any time of year and especially during BBQ season!

beet-parsnip-radish-slaw

Beet, Parsnip and Radish Slaw
 
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • ⅓ cup Kricklewood Sunflower Oil
  • 1 small orange
  • 1 medium lemon
  • 2 Tbs. finely chopped shallot
  • 1 tsp. Kricklewood Farm honey; more to taste
  • Sea salt
  • Freshly ground black pepper
  • 3 medium beets, peeled, quartered, and cut into a julienne
  • 1 medium parsnip, peeled and cut into a julienne
  • 5 medium radishes, trimmed and cut into a julienne
  • ¼ cup snipped chives
Instructions
  1. Finely grate the zest from the orange and the lemon. Squeeze enough juice from the lemon to measure 2 Tbs.
  2. In a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 tsp. salt; let stand for about 10 minutes to mellow the shallots.
  3. Whisk in the oil in a slow stream and add a generous pinch of pepper.
  4. Add the beets, parsnip, radishes, and chives, and toss to combine.
  5. Season to taste with more salt, pepper, lemon juice, or honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.

 

Buttery Lemon Sunflower Oil Squares

Kricklewood Farm Lemon Sunflower Oil Bar

Buttery Lemon Sunflower Oil Squares
 
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Author:
Recipe type: Dessert
Serves: 24 bars
Ingredients
  • 4 tablespoons Kricklewood Farm Lemon Sunflower Oil
  • 1 cup (1/2 lb.) butter, at room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • 2⅓ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 4 large eggs
Instructions
  1. In a bowl, with an electric mixer at medium speed, beat butter and ½ cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
  2. Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
  3. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining ⅓ cup flour, baking powder, lemon sunflower oil, and eggs to blend. Pour onto hot crust.
  4. Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
  5. Let cool completely in pan, then cut into 24 bars.

 

BBQ Chicken Kabobs With Lemon and Roasted Pepper Sunflower Oil

BBQ Chicken Kabobs With Lemon and Roasted Pepper Sunflower Oil
 
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A quick and tasty dish for BBQ season. Serve with a side of Chili Oil Oven Roasted Potatoes.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 3 tablespoons Kricklewood Farm Lemon Infused Sunflower OIl
  • 3 teaspoon Kricklewood Farm Roasted Pepper Infused Sunflower Oil
  • salt and freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves
Instructions
  1. In a small bowl, whisk together the Lemon and Roasted Pepper Sunflower Oil.
  2. Cut chicken breast in into 1½ inch square pieces
  3. Marinate chicken in Sunflower Oil for up to 2 hours in the refrigerator.
  4. Preheat the grill for medium-high heat.
  5. Thread chicken onto skewers,
  6. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear. Drizzle lemon and roasted pepper oil over the chicken and salt and pepper to taste.

 

Spicy Oven Roasted Sweet Potato Fries

Spicy Oven Roasted Sweet Potato Fries
 
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Spicy oven roasted sweet potatoe fries are a delicious appetizer or side dish, especially when served with a spicy mayonnaise for dipping.
Author:
Recipe type: Appetizer or Side Dish
Serves: 2 portions
Ingredients
  • 1 lbs sweet potatoes, peeled and cut into ¼-inch wide shoestrings (2-3 sweet potatoes)
  • 4 Tbsp. Kricklewood Farm Roasted Chili Sunflower Oil
  • 4 tsp. finely chopped sage leaves
  • Sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350˚ F.
  2. Toss sweet potatoes in a large bowl with Kricklewood Farm Roasted Chili sunflower oil, salt and pepper, to taste.
  3. Transfer potatoes to oiled baking pan and bake for 20 min.
  4. Turn potatoes after first 10 min.
  5. Serve hot with mayonnaise drizzled with Kricklewood Farm Roasted Chili sunflower oil.

 

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Garlic Mashed Potatoes
 
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One of the best and easiest way to use Kricklewood Farm Garlic Infused Sunflower Oil. Always a hit at every occasion.
Author:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 lb red skinned potatoes
  • 2 tbs Kricklewood Farm Garlic Infused Sunflower Oil
  • 2 tbs sour cream
  • freshly cracked pepper and salt to taste
Instructions
  1. Cut washed pototoes into 2-3" pieces.
  2. Add to cold salted water in medium sized saucepan.
  3. Bring to boil, reduce heat to minimum-medium, simmer for about 20 minutes
  4. Test with fork for doneness, fork should go right in.
  5. Drain water, saving for later use (google it, lots to do with left over potato water).
  6. Put saucepan back on element which is now off but still a bit warm. This step ensures that the potatoes aren't soggy.
  7. Mash and add Kricklewood Farm Garlic Infused Sunflower Oil, sour cream, freshly cracked pepper and salt to taste.
  8. Serve and wait for the compliments!

 

Chicken Piccata with Lemon Infused Sunflower Oil

Chicken Piccata

Chicken Piccata with Lemon Infused Sunflower Oil
 
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Chicken breasts can be made extra special in short order with this simple recipe! Serve over pasta or rice to make it complete.
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons Kricklewood Farm Lemon Infused Sunflower Oil
  • 2 ounces all-purpose flour, divided (about ½ cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2½ tablespoons butter, divided
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 1½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Heat remaining 1 tablespoon lemon infused sunflower oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
  4. Add ¼ cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining ½ cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
  5. Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
  6. Remove from heat; stir in remaining 1½ tablespoons butter, and capers.
  7. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

 

Lemon Pineapple Carrot Muffins

Kricklewood Farm Lemony Pineapple Carrot Muffins

Lemon Pineapple Carrot Muffins
 
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For this hearty carrot muffin recipe full of pineapple, nuts, oatmeal and raisins, the Kricklewood Farm Lemon Sunflower Oil adds a delicious citrus touch. Makes a great weekend addition to brunch or on their own. Enjoy!
Author:
Recipe type: Breakfast
Serves: 16 muffins
Ingredients
  • ½ cup Kricklewood Farm Lemon Infused Sunflowewr Oil
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
  • 1 egg
  • 1 cup shredded carrots
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup oatmeal
Instructions
  1. Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
  2. In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins, walnuts and oatmeal. Fill greased muffin cups ¾ full.
  3. Bake at 375°F. for about 20 minutes or until muffins are light brown and toothpick inserted in center comes out clean.