Situated on an oil crop farm, Wild Cornwall has plenty of oil to play with. Fields and fields of Sunflowers grow here each year, which are eventually harvested and pressed for oil. Some of it get used for @trelonkwellbeing’s carrier oils and topical oil blends, and the rest gets used for Wild Cornwall recipes.
Our oil collection compromises of four wildly inspired variants of Sunflower oil. First off, we have the classic 100% Pure Sunflower Oil. Pressed and filtered on our farm, we see this go from field to plate.
Our Sunflower oil can be used on its own as a starting point for cooking, or it can be blended with other ingredients to create something more. A classic way of using this oil is to make a vinaigrette, our go to is:
- 75ml of Sunflower Oil
- 1 tablespoon of Blackberry Balsamic Vinegar
- 2 teaspoons sour cream
- ¼ teaspoon dried basil
- ¼ dried teaspoon dried thyme
- 1 teaspoon of honey
- Pinch of salt and pepper
Combine all this together and mix well. If you feel like it, seal it and give it a good shake to give it a thick luxurious consistency!
Moving on from the 100% Pure Sunflower Oil, we have our infamous Sweet Basil Sunflower Oil. A 2022 Taste of the West winner, this little number certainly gets the taste buds tangling. Infused with the finest basil, we love to dress salads and lather our homemade pizzas in this oil. However, away from the usual uses, we use it to make other side dishes. We add it to our hummus recipe, to allow your taste buds to travel to the heart of summer as the golden sunflower is dominated by the grassy sweetness of fresh basil. This adds a new dynamic to hummus when dipping bread, carrot, or cucumber sticks.
Besides from adding it to hummus, drizzled over a light pasta salad, roasted peppers and other colourful veg is lovely.
Our Fragrant Rosemary Sunflower Oil really stands by its name. The earthy scent of rosemary makes itself known, and the flavour quickly follows suit. Beautiful lashed on roast potatoes, we like to also this infused Sunflower Oil on grilled veggies and as a base for salad dressings.
Now for one of our favourite Wild Cornwall products…Lemon Verbena Sunflower Oil. High on the citrus note scale, this oil is beautiful when drizzled over fish or used to cook fish. Perfect with hake or Salmon, we like to grab some tin foil or parchment paper, place our chosen fish into the centre and asparagus, a good chunk of butter, garlic, a sprinkle of oregano, thyme and rosemary and then liberally drizzle the Lemon Verbena Sunflower Oil over the fish, if you fancy it, cut a couple of slices of lemon and throw them on top of the fish, adding more citrus notes. Then, bake away!
After 12-15 minutes your fish should be ready for serving. We like to either serve this dish with a whole host of veg, a rocket salad or baby boiled potatoes.